Fresh Fish Quotes

I have heard it called a dance, I have heard it called a battle. Some men speak of it with a knowing laugh, some with a sneer. I have heard the study market women chuckling over it like hens clucking over bread crumbs; I have been approached by bawds who spoke their wares as boldly as peddlers hawking fresh fish. For myself, I think some things are beyond words. The color blue can only be experienced, as can the scent of jasmine or the sound of a flute. The curve of a warm bared shoulder, the uniquely feminine softness of a breast, the startled sound one makes when all barriers suddenly yield, the perfume of her throat, the taste of her skin are all but parts, and sweet as they may be, they do not embody the whole. A thousand such details still would not illustrate it.

See, my precious: if we has it, then we can escape, even from Him, eh? Perhaps we grows very strong, stronger than Wraiths. Lord Sméagol? Gollum the Great? The Gollum! Eat fish every day, three times a day, fresh from the sea.

But later that day, the streets of Kweilin were strewn with newspapers reporting great Kuomintang victories, and on top of these papers, like fresh fish from a butcher, lay rows of people - men, women and children who had never lost hope, but had lost their lives instead.

The stories in books hate the stories in newspapers, David's mother would say. Newspaper stories were like newly caught fish, worthy of attention only for as long as they remained fresh, which was not very long at all. They were like the street urchins hawking the evening editions, all shouty and insistent, while stories- real stories, proper made-up stories-were like stern but helpful librarians in a well-stocked library. Newspaper stories were as insubstantial as smoke, as long-lived as mayflies. They did not take root but were instead like weeds that crawled along the ground, stealing the sunlight from more deserving tales.

For successful education there must always be a certain freshness in the knowledge dealt with. It must be either new in itself or invested with some novelty of application to the new world of new times. Knowledge does not keep any better than fish. You may be dealing with knowledge of the old species, with some old truth; but somehow it must come to the students, as it were, just drawn out of the sea and with the freshness of its immediate importance.

There is a love that equals in its power the love of man for woman and reaches inwards as deeply. It is the love of a man or a woman for their world. For the world of their center where their lives burn genuinely and with a free flame. The love of the diver for his world of wavering light. His world of pearls and tendrils and his breath at his breast. Born as a plunger into the deeps he is at one with every swarm of lime-green fish, with every colored sponge. As he holds himself to the ocean's faery floor, one hand clasped to a bedded whale's rib, he is complete and infinite. Pulse, power and universe sway in his body. He is in love. The love of the painter standing alone and staring, staring at the great colored surface he is making. Standing with him in the room the rearing canvas stares back with tentative shapes halted in their growth, moving in a new rhythm from floor to ceiling. The twisted tubes, the fresh paint squeezed and smeared across the dry on his palette. The dust beneath the easel. The paint has edged along the brushes' handles. The white light in a northern sky is silent. The window gapes as he inhales his world. His world: a rented room, and turpentine. He moves towards his half-born. He is in Love. The rich soil crumbles through the yeoman's fingers. As the pearl diver murmurs, 'I am home' as he moves dimly in strange water-lights, and as the painter mutters, 'I am me' on his lone raft of floorboards, so the slow landsman on his acre'd marl - says with dark Fuchsia on her twisting staircase, 'I am home.

The brown blotches of the benevolent skin cancer the sun brings from its reflection on the tropic sea were on his cheeks. The blotches ran well down the sides of his face and his hands had the deep-creased scars from handling heavy fish on the cords. But none of these scars were fresh. They were as old as erosions in a fishless desert.

...be sure to wash every day, even if it is with your own spit; don't squat down to play marbles—you are not a boy, you know; don't pick people's flowers—you might catch something; don't throw stones at blackbirds, because it might not be a blackbird at all; this is how to make a bread pudding; this is how to make doukona; this is how to make pepper pot; this is how to make a good medicine for a cold; this is how to make a good medicine to throw away a child before it even becomes a child; this is how to catch a fish; this is how to throw back a fish you don't like, and that way something bad won't fall on you; this is how to bully a man; this is how a man bullies you; this is how to love a man; and if this doesn't work there are other ways, and if they don't work don't feel too bad about giving up; this is how to spit up in the air if you feel like it, and this is how to move quick so that it doesn't fall on you; this is how to make ends meet; always squeeze bread to make sure it's fresh; but what if the baker won't let me feel the bread?; you mean to say that after all you are really going to be the kind of woman who the baker won't let near the bread?

...his hands had the deep-creased scars from handling heavy fish on the cords. But none of these scars were fresh. They were as old as erosions in a fishless desert.

They did not know that the quicker a fresh-water fish is on the fire after he is caught the better he is;

Words kept salted when they cannot be found fresh. Words kept fresh when they cannot be found clean. The words go deeper, far out of reach of vessels, blood vessels bursting, that thick humming in the head. To find the words, just out of reach, beyond my hand, the coral of it, the pearl of it, fish.

There is a feeling which persists in England that making a sandwich interesting, attractive, or in any way pleasant to eat is something sinful that only foreigners do. ``Make 'em dry,'' is the instruction buried somewhere in the collective national consciousness, ``make 'em rubbery. If you have to keep the buggers fresh, do it by washing 'em once a week.'' It is by eating sandwiches in pubs on Saturday lunchtimes that the British seek to atone for whatever their national sins have been. They're not altogether clear what those sins are, and don't want to know either. Sins are not the sort of things one wants to know about. But whatever their sins are they are amply atoned for by the sandwiches they make themselves eat.

I live here as a fish in a vessel of water, only enough to keep me alive, ut in heaven I shall swim in the ocean. Here I have little air in me to keep me breathing, but there I shall have sweet and fresh gales; Here I have a beam of sun to lighten my darkness, a warm ray to keep me from freezing; yonder I shall live in light and warmth for ever.

The Pike is the meanest and most vicious of fresh-water fishes. This is caused by heredity and environment, or unfortunate social conditions in the water.

Mrs. Tulliver had lived thirteen years with her husband, yet she retained in all the freshness of her early married life a facility of saying things which drove him in the opposite direction to the one she desired. Some minds are wonderful for keeping their bloom in this way, as a patriarchal gold-fish apparently retains to the last its youthful illusion that it can swim in a straight line beyond the encircling glass.

All I can tell you for certain is that at this very moment I'm speaking to you I could do with a really foul whore – I'd like her fresh from the seat of a close stool, her arse reeking of shit, and her cunt smelling of fish. Ho there, Thérèse! You whose filthiness dates back to the Flood, you who haven't wiped your arse since you were baptized and you whose vile cunt stinks for ten miles around, bring all that over here, I beg you, and add a turd, too, if you like.

It was then I truly realised the whale is no more a fish than I am. So much blood. This was not like the fish on the quay, fresh caught, lying flipping and flopping, death on a simmer. This was a fierce, boiling death. She died thrashing blindly in a slick of gore, full of pain and fury, gnashing her jaws, beating her tail, spewing lumps of slime and half-digested fish that fell stinking about us. It was vile. So much strength dies slowly.

Like any great and good country, Japan has a culture of gathering- weddings, holidays, seasonal celebrations- with food at the core. In the fall, harvest celebrations mark the changing of the guard with roasted chestnuts, sweet potatoes, and skewers of grilled gingko nuts. As the cherry blossoms bloom, festive picnics called hanami usher in the spring with elaborate spreads of miso salmon, mountain vegetables, colorful bento, and fresh mochi turned pink with sakura petals.

The trucker was a beefy man in his mid-forties, with arms like logs and a jutting belly, who was hauling fresh fish in a refrigerated truck. "I hope you don't mind the fish smell," the driver said. "Fish are one of Nakata's favorites," Nakata replied. The driver laughed. "You're a strange one, aren't you." "People tell me that sometimes." "I happen to like the strange ones," the driver said. "People who look normal and live a normal life - they're the ones you have to watch out for." "Is that so?" "Believe me, that's how it goes. In my opinion, anyway." "Nakata doesn't have may opinions. Though I do like eel." "Well, that's an opinion. That you like eel." "Eel is an opinion?" "Sure, saying you like eel's an opinion." Thus the two of them drove to Fujigawa.

Oh yes", said the old woman, "but I've heard these so-called stoves are by no means all they are supposed to be. I never saw a stove in my day, and yet never ailed a thing, at least as long as I could really be called alive, except for nettle rash one night when I was in my fifteenth year.. It was caused by some fresh fish that the boys used to catch in the lakes thereabouts." The man did not answer for a while, but lay pondering the medical history of this incredible old creature who, without ever setting eyes on a stove, had suffered almost no ailments in the past sixty-five years.

She rose and washed and dressed herself and braided her hair freshly, and having made her room neat for the day she went into the peach-tree garden. It lay in the silence of the spring morning. Under the early sun the dew still hung in a bright mist on the grass, and the pool in the center of the garden was brimming its stone walls. The water was clear and the fish were flashing their golden sides near the surface. The great low-built house that surrounded the garden was still in sleep. Birds twittered in the eaves undisturbed and a small Pekingese dog slept on the threshold like a small lioness.

In praise of mu husband's hair A woman is alone in labor, for it is an unfortunate fact that there is nobody who can have the baby for you. However, this account would be inadequate if I did not speak to the scent of my husband's hair. Besides the cut flowers he sacrifices his lunches to afford, the purchase of bags of licorice, the plumping of pillows, steaming of fish, searching out of chic maternity dresses, taking over of work, listening to complaints and simply worrying, there was my husband's hair. His hair has always amazed stylists in beauty salons. At his every first appointment they gather their colleagues around Michael's head. He owns glossy and springy hair, of an animal vitality and resilience that seems to me so like his personality. The Black Irish on Michael's mother's side of the family have changeable hair--his great-grandmother's hair went from black to gold in old age. Michael's went from golden-brown of childhood to a deepening chestnut that gleams Modoc black from his father under certain lights. When pushing each baby I throw my arm over Michael and lean my full weight. When the desperate part is over, the effort, I turn my face into the hair above his ear. It is as though I am entering a small and temporary refuge. How much I want to be little and unnecessary, to stay there, to leave my struggling body at the entrance. Leaves on a tree all winter that now, in your hand, crushed, give off a dry, true odor. The brass underside of a door knocker in your fingers and its faint metallic polish. Fresh potter's clay hardening on the wrist of a child. The slow blackening of Lent, timeless and lighted with hunger. All of these things enter into my mind when drawing into my entire face the scent of my husband's hair. When I am most alone and drowning and I think I cannot go on, it is breathing into his hair that draws me to the surface and restores my small courage.

They fried the fish with the bacon and were astonished; for no fish had ever seemed so delicious before. They did not know that the quicker a fresh-water fish is on the fire after he is caught the better he is; and they reflected little upon what a sauce open-air sleeping, open-air exercise, bathing, and a large ingredient of hunger makes, too.

Mrs. Tulliver had lived thirteen years with her husband, yet she retained in all the freshness of her early married life a facility of saying things which drove him in the opposite direction to the one she desired. Some minds are wonderful for keeping their bloom in this way, as a patriarchal goldfish apparently retains to the last its youthful illusion that it can swim in a straight line beyond the encircling glass. Mrs. Tulliver was an amiable fish of this kind, and after running her head against the same resisting medium for thirteen years would go at it again to-day with undulled alacrity.

But what I liked in Aberdeen was what I liked generally in Britain: the bread, the fish, the cheese, the flower gardens, the apples. the clouds, the newspapers, the beer, the wollen cloth, the radio programmes, the parks, the Indian restaurants and amateur dramatics, the postal service, the fresh vegetables, the trains, and the modesty and truthfulness of people.

I couldn’t wait to get out of the car. The first thing I did was smell the air. I closed my eyes and took a breath, the biggest breath of my life, knowing I was taking the biggest breath of my life. I was taking a breath to smell Shepelevo. Breathing in Shepelevo was like hitting the right note on the piano. There was only one right note. When I was young, Shepelevo was the smell of nettles, of salted smoked fish, of fresh water from the Gulf of Finland, and of burning firewood, all wrapped up in one Shepelevo. As it had been, so it was. Across two continents, a dozen countries, twenty cities, three colleges, two marriages, three children, three books, and twenty-five years of another life, I breathed it and smelled the air. Nowhere else in the world had it. “Papa,” I said, my voice breaking. “Do you think we could photograph the smell?” He gave me a look and then laughed.

The air was clean here, fresh and alive with scents of the sea and various flora mingling faintly with something earthier; probably buffalo and horses. The earthier smells were indistinct enough to only suggest a wilder time in all this beauty. A reminder to the people frolicking in the water, lying on the beaches reading and relaxing, riding horseback on trails, fishing or availing themselves of the wonderful downtown area of Avalon, that in a once upon a time not so distant, this would not have been possible.

When Dick was killed last week he looked like that, Flapping along the fire-step like a fish, After the blazing crump had knocked him flat…. "How many dead? As many as ever you wish. Don't count 'em; they're too many. Who'll buy my nice fresh corpses, two a penny?

Always looking for me. He left red drops in the white, fallen from his fish knife. Not fish blood though. Man blood. Boy blood. Lad from Tucket lost his scalp to that knife. Scrap of hair and pink hung from the man’s belt. That was dripping too, hot and fresh. He’d

It had worked in the past, being calm, acting as though everything were normal. She hoped it would work again. “Gavriel, we have to go. Stop being so scary.” At that, he looked over and smiled again, spinning Midnight in his arms as if they’d been dancing. Winter caught her and held her upright. “I can wait a little longer,” Gavriel said. “A very little longer.” “The car keys,” Tana demanded, holding out a trembling hand. He fished in his pockets—an utterly normal gesture—then dropped them into her palm ceremoniously. She picked up the bag of cash and jewels from beside the hood of the car, shoving it into her purse. “I won’t always obey you,” he said softly. “One night you will ask me for something I cannot give.” She’d started to relax, but his words sent a fresh spike of terror up her spine.

at the Tangalooma Island Resort in Australia, where wild bottlenoses are regularly fed fish by people standing in the shallows, biologists have documented—on twenty-three occasions—the dolphins reciprocating, swimming up to offer freshly caught tuna, eels, and octopi as gifts.

No, sweet one. See, my precious: if we has it, then we can escape, even from Him, eh? Perhaps we grow very strong, stronger than Wraiths. Lord Smeagol? Gollum the Great? The Gollum! Eat fish every day, three times a day, fresh forum the sea. Most precious Gollum! Must have it...

I enjoy a torture session on the rowing machine and I also enjoy my mom’s homemade peach cobbler. I enjoy flopping like that dead fish with hips that can’t lie in dance class, and I also enjoy ordering pizza with my kid, renting a movie, and downing popcorn while we share some special time together. I enjoy seeing how much I can lift at the gym and I also enjoy stuffing a fresh chewy chocolate chip cookie into my face when I’m having a hard day.

Mine is a body that should die at sea! And have for a grave, instead of a grave Six feet deep and the length of me, All the water that is under the wave! And terrible fishes to seize my flesh, Such as a living man might fear, And eat me while I am firm and fresh, - Not wait till I’ve been dead for a year!

Recent evidence confirms that retail prices of essential consumer goods in poor countries are not appreciably lower than in the United States or Western Europe. In fact, with deregulation and "free trade", the cost of living in many Third World cities is now higher than in the United States. My experience in Latin America and Haiti is that the prices of meat, fish and fresh vegetables are about the same as in the United States. Can you imagine eating on less than one dollar a day?

When I returned to camp, they walked behind me on the trail, and we spoke not a word about getting skunked today, but rather talked about the days we returned with a stringer full of fish, and how we filleted them and the left the guts out for bears and eagles, and how those fish tasted fresh when we fried them over a fire.

Thunderdome will never be boring so I'll have fresh battle scars when I die.

You know Pastor, baking is a real art. Especially bread baking. There is something so divine about it. It is a pure alchemy. And all alchemical elements are there: flour that comes from the earth and represents material, water that you mix with flour to make the dough, air released by the yeast fermentation that makes dough rise, fire that bakes the bread. It is fantastic. And the aroma of hot bread released during baking is the most pleasant fragrance for our senses. Think about that for a moment, Pastor. Any food aroma that we like, no matter how much we like it, gets overwhelming after a while, and we open the kitchen windows and close kitchen doors so the smell doesn’t get into the living room. Any smell, but the smell of freshly baked bread. Did you ever hear anybody complain about the smell of baked bread? Nobody, Pastor! Nobody. You hear people complaining about their neighbors frying fish, roasting pork, barbecuing sausages, but nobody ever complains about the smell of baked bread. And you know why? Because it is divine. It is magic – the magic of the craft.

The Everglades was the only place on earth where alligators (broad snout, fresh water, darker skin) and crocodiles (pointy snout, salt water, toothy grin) lived side by side. It was the only home of the Everglades mink, Okeechobee gourd, and Big Cypress fox squirrel. It had carnivorous plants, amphibious birds, oysters that grew on trees, cacti that grew in water, lizards that changed colors, and fish that changed genders. It had 1,100 species of trees and plants, 350 birds, and 52 varieties of porcelain-smooth, candy-striped tree snails. It had bottlenose dolphins, marsh rabbits, ghost orchids, moray eels, bald eagles, and countless other species that didn't seem to belong on the same continent, much less in the same ecosystem.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

I found the sea air invigorating, and the unfamiliar smells and sounds I encountered every day fascinated me. There was, first of all, the pervading sea-salt odor, and the smell of the wind, bringing with it the faintest tang of the land it had blown over. There was the rich smell of the fresh-caught fish—so different from those sold in markets—and the musty dampness of the soaked ropes. The tar and resin found everywhere on board gave off a warm, raisinlike aroma that grew stronger as the sun rose. As for the sounds, I loved the slap-slap-slap of the water against the hull of the ship; it lulled me to sleep. The creaking of the rigging and the whoosh of the sail as it filled and deflated was like nothing else. How ordinary the sounds of street and market were by comparison. Water had lost its terror for me, for which I was deeply grateful. First I had ventured the harbor, then the Nile, now the open sea—I was cured of my fear, thanks be to all the gods!

These things matter to me, Daniel, says the man with six days to live. They are sitting on the porch in the last light. These things matter to me, son. The way the hawks huddle their shoulders angrily against hissing snow. Wrens whirring in the bare bones of bushes in winter. The way swallows and swifts veer and whirl and swim and slice and carve and curve and swerve. The way that frozen dew outlines every blade of grass. Salmonberries thimbleberries cloudberries snowberries elderberries salalberries gooseberries. My children learning to read. My wife's voice velvet in my ear at night in the dark under the covers. Her hair in my nose as we slept curled like spoons. The sinuous pace of rivers and minks and cats. Fresh bread with too much butter. My children's hands when they cup my face in their hands. Toys. Exuberance. Mowing the lawn. Tiny wrenches and screwdrivers. Tears of sorrow, which are the salt sea of the heart. Sleep in every form from doze to bone-weary. Pay stubs. Trains. The shivering ache of a saxophone and the yearning of a soprano. Folding laundry hot from the dryer. A spotless kitchen floor. The sound of bagpipes. The way horses smell in spring. Red wines. Furnaces. Stone walls. Sweat. Postcards on which the sender has written so much that he or she can barely squeeze in the signature. Opera on the radio. Bathrobes, back rubs. Potatoes. Mink oil on boots. The bands at wedding receptions. Box-elder bugs. The postman's grin. Linen table napkins. Tent flaps. The green sifting powdery snow of cedar pollen on my porch every year. Raccoons. The way a heron labors through the sky with such a vast elderly dignity. The cheerful ears of dogs. Smoked fish and the smokehouses where fish are smoked. The way barbers sweep up circles of hair after a haircut. Handkerchiefs. Poems read aloud by poets. Cigar-scissors. Book marginalia written with the lightest possible pencil as if the reader is whispering to the writer. People who keep dead languages alive. Fresh-mown lawns. First-basemen's mitts. Dish-racks. My wife's breasts. Lumber. Newspapers folded under arms. Hats. The way my children smelled after their baths when they were little. Sneakers. The way my father's face shone right after he shaved. Pants that fit. Soap half gone. Weeds forcing their way through sidewalks. Worms. The sound of ice shaken in drinks. Nutcrackers. Boxing matches. Diapers. Rain in every form from mist to sluice. The sound of my daughters typing their papers for school. My wife's eyes, as blue and green and gray as the sea. The sea, as blue and green and gray as her eyes. Her eyes. Her.

The Sea of Galilee is teeming with fish and life,” the priest began. “The Dead Sea is dead and devoid of life. They are both fed by the sparkling water of the River Jordan, so what’s the difference? The Sea of Galilee gives all its water away. The Dead Sea keeps it all for itself. Like the Dead Sea, when we keep all that is fresh and good for ourselves, we turn our lives into a briny soup of salty tears.

Speeches don't feed people. What the people need are fresh vegetables and a good fish broth, at least once a week. I'm only interested in the kinds of revolution that start off by getting people to the table.

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

Jesus of Nazareth is so entirely one of them they can hardly find anything special about him at all. He fits right in with the messy busyness of everyday life. And it is here, in their midst, with their routines of fish and wine and bread, that he proclaims the kingdom of heaven. The gospel, Jesus teaches, is in the yeast, as a woman kneads it with her bare hands into the cool, pungent dough. It is in the soil, so warm and moist when freshly turned by muscular arms and backs. It is in the tiny seeds of mustard and wheat, painstakingly saved and dried from last season's harvest... Jesus placed the gospel in these tactile things, with all the grit of life surrounding him, because it is through all this touching, tasting, and smelling that his own sheep- his beloved, hardworking, human flock- know. And it is through these most mundane, touchable, smellable, tasteable pieces of commonplace existence that he shows them, and us, to find God and know him. Jesus delivered the good news in a rough, messy, hands-on package of donkeys and dusty roads, bleeding women and lepers, water from the well, and wine from the water. Holy work in the world has always been like this: messy, earthy, physical, touchable.

For instance, the headmistress, Miss Moore. I knew right away that she had come to Antigua from England, for she looked like a prune left out of its jar a long time and she sounded as if she had borrowed her voice from an owl. The way she said, "Now, girls. . ." When she was just standing still there, listening to some of the other activities, her gray eyes going all around the room hoping to see something wrong, her throat would beat up and down as if a fish fresh out of water were caught up inside.

They had scraped up fresh river fish, and stewed them with white wine and aubergines; also a rare local bird which combined the tender flavour of partridge with the solid bulk of the turkey; they had roasted it and stuffed it with bananas, almonds, and red peppers; also a baby gazelle which they had seethed with truffles in its mother's milk; also a dish of feathery Arab pastry and a heap of unusual fruits. Mr Baldwin sighed wistfully. "Well," he said, "I suppose it will not hurt us to rough it for once.

Breathing in Shepelevo was like hitting the right note on the piano. There was only one note. When I was young, Shepelevo was the smell of nettles, of salted smoked fish, of fresh water from the Gulf of Finland, and of burning firewood, all wrapped up in one Shepelevo.

How vivid, still, are the seagoing smells? Oily bilges, fish entrails, a freshly lit cigarette drawn through salt paper? And at night, if you were not diving, the compressor's exhaust fumes, its lethal monoxides, barking and blattering our darkened boat's position for anyone to hear. But a shift of wind might gently lay its hand on a cheek and turn your head like a weathervane, pointing your nostrils into the smell of unseen land: forest and rot and copra, jasmine, mimosa and ylang-ylang. And you may have thought of the strangeness of it, sitting there in night's scented cocoon, propped up by nails and timber in the middle of the water while men you knew like brothers worked away in the fish mines far beneath the boat, their dim torchlight opening up fugitive seams and corridors. Their wooden goggles and floating hair.

When the breakfast dishes are cleared, she starts on the large midday meal: chicken pie or pot roast or fish stew; mashed or boiled potatoes; peas or carrots, fresh or canned, depending on the season. What’s left over reappears at supper, transformed into a casserole or a stew. Mother

Big towns all have a kauppahalli (covered market), which is the place to head for all sorts of Finnish specialities, breads, cheeses, deli produce, meat and a super variety of both fresh and smoked fish. It’s also a top place for a cheap feed, with cafes and stalls selling sandwiches and snacks.

2 chicken breasts ½ cup chunky peanut butter ½ cup fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons palm sugar 2 tablespoons Sriracha 2 cups water 1 package pad thai noodles ½ pound medium shrimp, peeled and deveined ¼ cup bean sprouts ¼ cup sliced scallions Crushed peanuts, for garnish

Those river boats saw lots of good times, I guess,” Nancy remarked. Afterward, the two ate dinner in a river steamer anchored nearby. It was furnished elegantly in nineteenth-century style. “Um! It’s delicious,” said Julie Anne, biting into a broiled, freshly caught fish topped with buttered almonds.

You inhaled to the rhythm of her thick sighs as she scrutinized her form in the full-length bedroom mirror, her newly sewn skirt showing, she said, too much hip, too much leg. She yanked it off, snipping open the seams, laying it out across the dining table like a freshly gutted fish, where it eventually disappeared from view beneath sheaths of brown paper patterns, paisley skirts whose hems needed letting out, floral dresses whose cleavages needed closing in, and an assortment of garments whose long and short zippers would go neither up nor down, jammed from the humidity and the salt of August days.

Lines like, “The Fishery serves up huge portions of fresh but mediocre fish to a family-oriented clientele,” impressed me with their judicious apportionment of strengths and weaknesses, as did the writers’ easy conversance with social types I had never heard of (“chatty alterna-folk,” “relaxed Gen-X waitrons”).

She screams. Long. Loud. Violent. The world seems to blur for just a second—for just a moment everything seizes, freezes in place: contorted bodies; angry, distorted faces; all frozen in time—Floorboards peel upward and fissure apart. Cracks like thunderclaps as they shatter up the walls. Light fixtures swing precariously before smashing to the floor. And then, everyone. Every single person in her line of sight. 554 people and all their guests. Their faces, their bodies, the seats they sit in: sliced open like fresh fish. Their flesh feathers outward, swelling slowly as a steady gush of blood gathers in pools around their feet. They all drop dead.

Reluctant to return to the empty rooms of Bluebell Cottage, Olivia ate fish and chips on the harbor wall, dangling her legs over the side just like she used to as a little girl, even though it made her mam anxious. The breeze nipped at the back of her neck and whipped up a fine sea spray that settled on her hands, leaving sparkling salt crystals as it dried. Fairy dust, she used to call it. She breathed in the fresh air and absorbed the view: tangerine sky and dove-gray sea, ripples on the surface of both, like dragon scales. She savored the sharp tang of vinegar on her tongue, letting her thoughts wander as the sun slowly melted into the sea, turning it to liquid gold.

Margherita was not allowed to play in the 'portego,' for one never knew when a customer would come, and the room must always be clean and tidy and respectable. It was only ever used by the family on special occasions, and so Margherita's eyes widened when she saw that her mother had spread the table with a spotless white cloth and the best pewter bowls and mugs. A small bunch of 'margherita' daisies was in a fat blue jug, and three sweet oranges sat in an earthenware bowl. Coarse brown bread stood ready on a wooden board, next to a bowl of soft white cheese floating in golden oil and thyme sprigs. Soup made with fish and clams and fennel and scattered with sprigs of fresh parsley steamed in a big clay pot.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Today's water arguments reflect a growing unease about how to proceed when old certainties are being pushed aside and new options seem limited or unappealing. But the stark warnings implicit in Wisconsin's poisoned wells, the intersex and dying fish of Chesapeake Bay, Lake Mead's recored-low waterline, the decay of levees across the country, and the resource war in Alaska's Bristol Bay, cannot be ignored.

I followed the chef to the circular herb garden with relief. Here were familiar plants with gentle smells: thyme, dill, mint, basil, and others equally benign. He asked me to identify the ones I knew and gave me a brief dissertation on their uses: Dill was good with fish, thyme complemented veal, mint went well with fruit, and basil was perfect for the dreaded love apples. He plucked two large mint leaves with purplish undersides, placed one on his tongue, and gave me the other. We came to rest on a curved stone bench in the middle of the garden, and we sat there sucking on fresh mint, him enjoying the breeze, and me awaiting the judgement that must be coming. He continued his lecture on herbs. He talked about the subtlety of bay laurel, the many varieties of thyme, and the use of edible flowers as garnishes.

Fresh seafood stock made from shrimp and crab... It's hot and spicy- and at the same time, mellow and savory! Visions of lush mountains, cool springs and the vast ocean instantly come to mind! She brought out the very best flavors of each and every ingredient she used! "I started with the fresh fish and veggies you had on hand... ... and then simmered them in a stock I made from seafood trimmings until they were tender. Then I added fresh shrimp and let it simmer... seasoning it with a special blend I made from spices, herbs like thyme and bay leaves, and a base of Worcestershire sauce. I snuck in a dash of soy sauce, too, to tie the Japanese ingredients together with the European spices I used. Overall, I think I managed to make a curry sauce that is mellow enough for children to enjoy and yet flavorful enough for adults to love!" "Yum! Good stuff!" "What a surprise! To take the ingredients we use here every day and to create something out of left field like this!" "You got that right! This is a really delicious dish, no two ways about it. But what's got me confused... ... is why it seems to have hit him way harder than any of us! What on earth is going on?!" This... this dish. It... it tastes just like home! It looks like curry, but it ain't! It's gumbo!" Gumbo is a family dish famously served in the American South along the shores of the Gulf of Mexico. A thick and spicy stew, it's generally served over steamed rice. At first glance, it closely resembles Japan's take on curry... but the gumbo recipe doesn't call for curry powder. Its defining characteristic is that it uses okra as its thickener. *A possible origin for the word "gumbo" is the Bantu word for okra-Ngombu.*

Everything good that we have comes from God—the rain, the sunshine, our health, our food, cute kittens, super-cute puppies, smiling babies, pure-white driven snow, deep-blue sea filled with tasty fish, cool water to drink, succulent fruit to eat, and fresh air to breathe: “Every good gift and every perfect gift is from above, and comes down from the Father of lights, with whom there is no variation or shadow of turning” (Jas. 1:17). However, instead of having a heartfelt thankfulness to God for all these undeserved blessings, this wicked world ignores God’s will, blasphemes His name, kills unborn children, fornicates, commits adultery, glorifies pornography, mocks the Word of God, promotes homosexuality, despises the gospel, and says that evolution gave us all the blessings of life. But the irony is that when tragedy strikes, they intuitively remember God and ask, “What have I done to deserve this?

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

The plane banked, and he pressed his face against the cold window. The ocean tilted up to meet him, its dark surface studded with points of light that looked like constellations, fallen stars. The tourist sitting next to him asked him what they were. Nathan explained that the bright lights marked the boundaries of the ocean cemeteries. The lights that were fainter were memory buoys. They were the equivalent of tombstones on land: they marked the actual graves. While he was talking he noticed scratch-marks on the water, hundreds of white gashes, and suddenly the captain's voice, crackling over the intercom, interrupted him. The ships they could see on the right side of the aircraft were returning from a rehearsal for the service of remembrance that was held on the ocean every year. Towards the end of the week, in case they hadn't realised, a unique festival was due to take place in Moon Beach. It was known as the Day of the Dead... ...When he was young, it had been one of the days he most looked forward to. Yvonne would come and stay, and she'd always bring a fish with her, a huge fish freshly caught on the ocean, and she'd gut it on the kitchen table. Fish should be eaten, she'd said, because fish were the guardians of the soul, and she was so powerful in her belief that nobody dared to disagree. He remembered how the fish lay gaping on its bed of newspaper, the flesh dark-red and subtly ribbed where it was split in half, and Yvonne with her sleeves rolled back and her wrists dipped in blood that smelt of tin. It was a day that abounded in peculiar traditions. Pass any candy store in the city and there'd be marzipan skulls and sugar fish and little white chocolate bones for 5 cents each. Pass any bakery and you'd see cakes slathered in blue icing, cakes sprinkled with sea-salt.If you made a Day of the Dead cake at home you always hid a coin in it, and the person who found it was supposed to live forever. Once, when she was four, Georgia had swallowed the coin and almost choked. It was still one of her favourite stories about herself. In the afternoon, there'd be costume parties. You dressed up as Lazarus or Frankenstein, or you went as one of your dead relations. Or, if you couldn't think of anything else, you just wore something blue because that was the colour you went when you were buried at the bottom of the ocean. And everywhere there were bowls of candy and slices of special home-made Day of the Dead cake. Nobody's mother ever got it right. You always had to spit it out and shove it down the back of some chair. Later, when it grew dark, a fleet of ships would set sail for the ocean cemeteries, and the remembrance service would be held. Lying awake in his room, he'd imagine the boats rocking the the priest's voice pushed and pulled by the wind. And then, later still, after the boats had gone, the dead would rise from the ocean bed and walk on the water. They gathered the flowers that had been left as offerings, they blew the floating candles out. Smoke that smelt of churches poured from the wicks, drifted over the slowly heaving ocean, hid their feet. It was a night of strange occurrences. It was the night that everyone was Jesus... ...Thousands drove in for the celebrations. All Friday night the streets would be packed with people dressed head to toe in blue. Sometimes they painted their hands and faces too. Sometimes they dyed their hair. That was what you did in Moon Beach. Turned blue once a year. And then, sooner or later, you turned blue forever.

have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate — you know, the stuff you made with your blender and then put in your new squeeze bottle? — sprinkle with chiffonaded parsley, garnish with basil top . . . See?

Meanwhile, perhaps, amid the dumbfounded stationary crowd out there in the dark, there may have been some writer, some student of human ichthyology, who, as he watched the jaws of old feminine monstrosities close over a mouthful of submerged food, was amusing himself by classifying them by race, by innate characteristics, as well as by those acquired characteristics which bring it about that an old Serbian lady whose buccal appendage is that of a great sea-fish, because from her earliest years she has moved in the fresh waters of the Faubourg Saint-Germain, eats her salad for all the world like a La Rochefoucauld.

What is this food in my head, anyway? Let’s see...it’s green and good for you and so delicious. It’s prepared by angels with love. The minute you bite into it, it’s savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It’s made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It’s barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It’s a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up!

It's No Use Raising A Shout" It’s no use raising a shout. No, Honey, you can cut that right out. I don’t want any more hugs; Make me some fresh tea, fetch me some rugs. Here am I, here are you:But what does it mean? What are we going to do? A long time ago I told my mother I was leaving home to find another: I never answered her letter But I never found a better. Here am I, here are you: But what does it mean? What are we going to do? It wasn’t always like this? Perhaps it wasn’t, but it is. Put the car away; when life fails, What’s the good of going to Wales? Here am I, here are you: But what does it mean? What are we going to do? In my spine there was a base; And I knew the general’s face: But they’ve severed all the wires, And I can’t tell what the general desires. Here am I, here are you: But what does it mean? What are we going to do? In my veins there is a wish, And a memory of fish: When I lie crying on the floor, It says, ‘You’ve often done this before.’ Here am I, here are you: But what does it mean? What are we going to do? A bird used to visit this shore: It isn’t going to come anymore. I’ve come a long way to prove No land, no water, and no love. Here am I, here are you: But what does it mean? What are we going to do?

There are many ways to measure a year, but the reader is likely to measure it in books. There was the novel that felt as fresh and full of promise as the new year in January, the memoir read on the bus to and from work through the grey days of March, the creased paperback fished from a pocket in the park in May, the stacks of books thumbed through and sandy-paged, passed around at the beach in August, the old favorite read by light coming in the window in October, and the many books in between. And when we each look back at our own years in reading, we are almost sure to find that ours was exactly like no other reader’s.

They sat eating ham sandwiches and fresh strawberries and waxy oranges and Mr. Tridden told them how it had been twenty years ago, the band playing on that ornate stand at night, the men pumping air into their brass horns, the plump conductor flinging perspiration from his baton, the children and fireflies running in the deep grass, the ladies with long dresses and high pompadours treading the wooden xylophone walks with men in choking collars. There was the walk now, all softened into a fiber mush by the years. The lake was silent and blue and serene, and fish peacefully threaded the bright reeds, and the motorman murmured on and on, and the children felt it was some other year, with Mr. Tridden looking wonderfully young, his eyes lighted like small bulbs, blue and electric. It was a drifting, easy day, nobody rushing, and the forest all about, the sun held in one position, as Mr. Tridden's voice rose and fell, and a darning needle sewed along the air, stitching, restitching designs both golden and invisible. A bee settled into a flower, humming and humming. The trolley stood like an enchanted calliope, simmering where the sun fell on it. The trolley was on their hands, a brass smell, as they ate ripe cherries. The bright odor of the trolley blew from their clothes on the summer wind.

Fishes are the most primitive vertebrates (animals with backbones). They are a very varied group, with about 20,000 species, and they use gills to breathe and fins to swim. Some fishes live in the sea and some in fresh water; others migrate between these environments. Fishes first appeared about 500 million years ago. Most were small, jawless, and covered with heavy armor. In the Devonian period, often referred to as the Age of Fishes, fishes became numerous, and early representatives of the major living groups were present. Skeletons of fossil fishes can be abundant in certain areas, but it is more common to find isolated teeth, especially of sharks.

She sat and watched the dockhand when it was sunny and she sat and watched him when it rained. Or when it was foggy, which is what it was nearly every morning at eight o’clock. This morning was none of the above. This morning was cold. The pier smelled of fresh water and of fish. The seagulls screeched overhead, a man’s voice shouted. Where is my brother to help me, my sister, my mother? Pasha, help me, hide in the woods where I know I can find you. Dasha, look what’s happened. Do you even see? Mama, Mama. I want my mother. Where is my family to ask things of me, to weigh on me, to intrude on me, to never let me be silent or alone, where are they to help me through this? Deda, what do I do? I don’t know what to do. This morning the dockhand did not go over to see his friend at the next pier for a smoke and a coffee. Instead, he walked across the road and sat next to her on the bench. This surprised her. But she said nothing, she just wrapped her white nurse’s coat tighter around herself, and fixed the kerchief covering her hair. In Swedish he said to her, “My name is Sven. What’s your name?” After a longish pause, she replied. “Tatiana. I don’t speak Swedish.” In English he said to her, “Do you want a cigarette?” “No,” she replied, also in English. She thought of telling him she spoke little English. She was sure he didn’t speak Russian. He asked her if he could get her a coffee, or something warm to throw over her shoulders. No and no. She did not look at him. Sven was silent a moment. “You want to get on my barge, don’t you?” he asked. “Come. I will take you.” He took her by her arm. Tatiana didn’t move. “I can see you have left something behind,” he said, pulling on her gently. “Go and retrieve it.” Tatiana did not move. “Take my cigarette, take my coffee, or get on my barge. I won’t even turn away. You don’t have to sneak past me. I would have let you on the first time you came. All you had to do was ask. You want to go to Helsinki? Fine. I know you’re not Finnish.” Sven paused. “But you are very pregnant. Two months ago it would have been easier for you. But you need to go back or go forward. How long do you plan to sit here and watch my back?” Tatiana stared into the Baltic Sea. “If I knew, would I be sitting here?” “Don’t sit here anymore. Come,” said the longshoreman. She shook her head. “Where is your husband? Where is the father of your baby?” “Dead in the Soviet Union,” Tatiana breathed out. “Ah, you’re from the Soviet Union.” He nodded. “You’ve escaped somehow? Well, you’re here, so stay. Stay in Sweden. Go to the consulate, get yourself refugee protection. We have hundreds of people getting through from Denmark. Go to the consulate.” Tatiana shook her head. “You’re going to have that baby soon,” Sven said. “Go back, or move forward.” Tatiana’s hands went around her belly. Her eyes glazed over. The dockhand patted her gently and stood up. “What will it be? You want to go back to the Soviet Union? Why?” Tatiana did not reply. How to tell him her soul had been left there? “If you go back, what happens to you?” “I die most likely,” she barely whispered. “If you go forward, what happens to you?” “I live most likely.” He clapped his hands. “What kind of a choice is that? You must go forward.” “Yes,” said Tatiana, “but how do I live like this? Look at me. You think, if I could, I wouldn’t?” “So you’re here in the Stockholm purgatory, watching me move my paper day in and day out, watching me smoke, watching me. What are you going to do? Sit with your baby on the bench? Is that what you want?” Tatiana was silent. The first time she laid eyes on him she was sitting on a bench, eating ice cream. “Go forward.” “I don’t have it in me.” He nodded. “You have it. It’s just covered up. For you it’s winter.” He smiled. “Don’t worry. Summer’s here. The ice will melt.” Tatiana struggled up from the bench. Walking away, she said in Russian, “It’s not the ice anymore, my seagoing philosopher. It’s the pyre.

They [mountains] are portions of the heart of the earth that have escaped from the dungeon down below, and rushed up and out. For the heart of the earth is a great wallowing mass, not of blood, as in the hearts of men and animals, but of glowing hot melted metals and stones. And as our hearts keep us alive, so that great lump of heat keeps the earth alive: it is a huge power of buried sunlight—that is what it is. Now think: out of that caldron, where all the bubbles would be as big as the Alps if it could get room for its boiling, certain bubbles have bubbled out and escaped—up and away, and there they stand in the cool, cold sky—mountains. Think of the change, and you will no more wonder that there should be something awful about the very look of a mountain: from the darkness—for where the light has nothing to shine upon, it is much the same as darkness—from the heat, from the endless tumult of boiling unrest—up, with a sudden heavenward shoot, into the wind, and the cold, and the starshine, and a cloak of snow that lies like ermine above the blue-green mail of the glaciers; and the great sun, their grandfather, up there in the sky; and their little old cold aunt, the moon, that comes wandering about the house at night; and everlasting stillness, except for the wind that turns the rocks and caverns into a roaring organ for the young archangels that are studying how to let out the pent-up praises of their hearts, and the molten music of the streams, rushing ever from the bosoms of the glaciers fresh-born. Think too of the change in their own substance—no longer molten and soft, heaving and glowing, but hard and shining and cold. Think of the creatures scampering over and burrowing in it, and the birds building their nests upon it, and the trees growing out of its sides, like hair to clothe it, and the lovely grass in the valleys, and the gracious flowers even at the very edge of its armour of ice, like the rich embroidery of the garment below, and the rivers galloping down the valleys in a tumult of white and green! And along with all these, think of the terrible precipices down which the traveller may fall and be lost, and the frightful gulfs of blue air cracked in the glaciers, and the dark profound lakes, covered like little arctic oceans with floating lumps of ice. All this outside the mountain! But the inside, who shall tell what lies there? Caverns of awfullest solitude, their walls miles thick, sparkling with ores of gold or silver, copper or iron, tin or mercury, studded perhaps with precious stones—perhaps a brook, with eyeless fish in it, running, running ceaseless, cold and babbling, through banks crusted with carbuncles and golden topazes, or over a gravel of which some of the stones are rubies and emeralds, perhaps diamonds and sapphires—who can tell?—and whoever can't tell is free to think—all waiting to flash, waiting for millions of ages—ever since the earth flew off from the sun, a great blot of fire, and began to cool. Then there are caverns full of water, numbing cold, fiercely hot—hotter than any boiling water. From some of these the water cannot get out, and from others it runs in channels as the blood in the body: little veins bring it down from the ice above into the great caverns of the mountain's heart, whence the arteries let it out again, gushing in pipes and clefts and ducts of all shapes and kinds, through and through its bulk, until it springs newborn to the light, and rushes down the mountain side in torrents, and down the valleys in rivers—down, down, rejoicing, to the mighty lungs of the world, that is the sea, where it is tossed in storms and cyclones, heaved up in billows, twisted in waterspouts, dashed to mist upon rocks, beaten by millions of tails, and breathed by millions of gills, whence at last, melted into vapour by the sun, it is lifted up pure into the air, and borne by the servant winds back to the mountain tops and the snow, the solid ice, and the molten stream.

I caught a tremendous fish and held him beside the boat half out of water, with my hook fast in a corner of his mouth. He didn't fight. He hadn't fought at all. He hung a grunting weight, battered and venerable and homely. Here and there his brown skin hung in strips like ancient wallpaper, and its pattern of darker brown was like wallpaper: shapes like full-blown roses stained and lost through age. He was speckled with barnacles, fine rosettes of lime, and infested with tiny white sea-lice, and underneath two or three rags of green weed hung down. While his gills were breathing in the terrible oxygen —the frightening gills, fresh and crisp with blood, that can cut so badly— I thought of the coarse white flesh packed in like feathers, the big bones and the little bones, the dramatic reds and blacks of his shiny entrails, and the pink swim-bladder like a big peony. I looked into his eyes which were far larger than mine but shallower, and yellowed, the irises backed and packed with tarnished tinfoil seen through the lenses of old scratched isinglass. They shifted a little, but not to return my stare. —It was more like the tipping of an object toward the light. I admired his sullen face, the mechanism of his jaw, and then I saw that from his lower lip —if you could call it a lip— grim, wet, and weaponlike, hung five old pieces of fish-line, or four and a wire leader with the swivel still attached, with all their five big hooks grown firmly in his mouth. A green line, frayed at the end where he broke it, two heavier lines, and a fine black thread still crimped from the strain and snap when it broke and he got away. Like medals with their ribbons frayed and wavering, a five-haired beard of wisdom trailing from his aching jaw. I stared and stared and victory filled up the little rented boat, from the pool of bilge where oil had spread a rainbow around the rusted engine to the bailer rusted orange, the sun-cracked thwarts, the oarlocks on their strings, the gunnels—until everything was rainbow, rainbow, rainbow! And I let the fish go.

You love the sea, don’t you, Captain?”“Yes, I love it! The sea is everything. It covers seven-tenths of the globe. Its breath is pure and healthy. It is an immense desert where a man is never alone, for he can feel life quivering all about him. The sea is only a receptacle for all the prodigious, supernatural things that exist inside it; it is only movement and love; it is the living infinite, as one of your poets has said. And in fact, Professor, it contains the three kingdoms of nature—mineral, vegetable and animal. This last is well represented by the four groups of zoophytes, by the three classes of articulata, by the five classes of mollusks, by three classes of vertebrates, mammals and reptiles, and those innumerable legions of fish, that infinite order of animals which includes more than thirteen thousand species, only one-tenth of which live in fresh water. The sea is a vast reservoir of nature. The world, so to speak, began with the sea, and who knows but that it will also end in the sea! There lies supreme tranquillity. The sea does not belong to tyrants. On its surface, they can still exercise their iniquitous rights, fighting, destroying one another and indulging in their other earthly horrors. But thirty feet below its surface their power ceases, their influence dies out and their domination disappears! Ah, Monsieur, one must live—live within the ocean! Only there can one be independent! Only there do I have no master! There I am free!

The Dying Man" in memoriam W.B. Yeats 1. His words I heard a dying man Say to his gathered kin, “My soul’s hung out to dry, Like a fresh salted skin; I doubt I’ll use it again. “What’s done is yet to come; The flesh deserts the bone, But a kiss widens the rose I know, as the dying know Eternity is Now. “A man sees, as he dies, Death’s possibilities; My heart sways with the world. I am that final thing, A man learning to sing. 2. What Now? Caught in the dying light, I thought myself reborn. My hand turn into hooves. I wear the leaden weight Of what I did not do. Places great with their dead, The mire, the sodden wood, Remind me to stay alive. I am the clumsy man The instant ages on. I burned the flesh away, In love, in lively May. I turn my look upon Another shape than hers Now, as the casement blurs. In the worst night of my will, I dared to question all, And would the same again. What’s beating at the gate? Who’s come can wait. 3. The Wall A ghost comes out of the unconscious mind To grope my sill: It moans to be reborn! The figure at my back is not my friend; The hand upon my shoulder turns to horn. I found my father when I did my work, Only to lose myself in this small dark. Though it reject dry borders of the seen, What sensual eye can keep and image pure, Leaning across a sill to greet the dawn? A slow growth is a hard thing to endure. When figures our of obscure shadow rave, All sensual love’s but dancing on a grave. The wall has entered: I must love the wall, A madman staring at perpetual night, A spirit raging at the visible. I breathe alone until my dark is bright. Dawn’s where the white is. Who would know the dawn When there’s a dazzling dark behind the sun. 4. The Exulting Once I delighted in a single tree; The loose air sent me running like a child– I love the world; I want more than the world, Or after image of the inner eye. Flesh cries to flesh, and bone cries out to bone; I die into this life, alone yet not alone. Was it a god his suffering renewed?– I saw my father shrinking in his skin; He turned his face: there was another man, Walking the edge, loquacious, unafraid. He quivered like a bird in birdless air, Yet dared to fix his vision anywhere. Fish feed on fish, according to their need: My enemies renew me, and my blood Beats slower in my careless solitude. I bare a wound, and dare myself to bleed. I think a bird, and it begins to fly. By dying daily, I have come to be. All exultation is a dangerous thing. I see you, love, I see you in a dream; I hear a noise of bees, a trellis hum, And that slow humming rises into song. A breath is but a breath: I have the earth; I shall undo all dying with my death. 5. They Sing, They Sing All women loved dance in a dying light– The moon’s my mother: how I love the moon! Out of her place she comes, a dolphin one, Then settles back to shade and the long night. A beast cries out as if its flesh were torn, And that cry takes me back where I was born. Who thought love but a motion in the mind? Am I but nothing, leaning towards a thing? I scare myself with sighing, or I’ll sing; Descend O gentlest light, descend, descend. I sweet field far ahead, I hear your birds, They sing, they sing, but still in minor thirds. I’ve the lark’s word for it, who sings alone: What’s seen recededs; Forever’s what we know!– Eternity defined, and strewn with straw, The fury of the slug beneath the stone. The vision moves, and yet remains the same. In heaven’s praise, I dread the thing I am. The edges of the summit still appall When we brood on the dead or the beloved; Nor can imagination do it all In this last place of light: he dares to live Who stops being a bird, yet beats his wings Against the immense immeasurable emptiness of things.

She'd gone and let her hair loose, he thought. Why did she have to do that? It made his hands hurt, actually hurt with wanting to slide into it. "That's good." She stepped in, shut the door. And because it seemed too perfect not to, audibly flipped the lock. Seeing a muscle twitch in his jaw was incredibly satisfying. He was a drowning man, and had just gone under the first time. "Keeley, I've had a long day here.I was just about to-" "Have a nightcap," she finished. She'd spotted the teapot and the bottle of whiskey on the kitchen counter. "I wouldn't mind one myself." She breezed past him to flip off the burner under the now sputtering kettle. She'd put on different perfume, he thought viciously. Put it on fresh, too, just to torment him. He was damn sure of it.It snagged his libido like a fish-hook. "I'm not really fixed for company just now." "I don't think I qualify as company." Competently she warmed the pot, measured out the tea and poured the boiling water in. "I certainly won't be after we're lovers." He went under the second time without even the chance to gulp in air. "We're not lovers." "That's about to change." She set the lid on the pot, turned. "How long do you like it to steep?" "I like it strong, so it'll take some time. You should go on home now." "I like it strong, too." Amazing, she thought,she didn't feel nervous at all. "And if it's going to take some time, we can have it afterward." "This isn't the way for this." He said it more to himself than her. "This is backward, or twisted.I can't get my mind around it. no,just stay back over there and let me think a minute." But she was already moving toward him, a siren's smile on her lips. "If you'd rather seduce me, go ahead." "That's exactly what I'm not going to do." Thought the night was cool and his windows were open to it, he felt sweat slither down his back. "If I'd known the way things were, I'd never have started this." That mouth of his, she thought. She really had to have that mouth. "Now we both know the way things are, and I intend to finish it.It's my choice." His blood was already swimming. Hot and fast. "You don't know anything, which is the whole flaming problem." "Are you afraid of innocence?" "Damn right." "It doesn't stop you from wanting me. Put your hands on me,Brian." She took his wrist,pressed his hand to her breast. "I want your hands on me." The boots clattered to the floor as he went under for the third time.

The neon orange orb sat low in the sky, slowly breaking free of the horizon like the waking memory of a dream. The salty air smelled faintly of fish, and was thick with humidity and hung like a cloak over my body. The lavender sky at the horizon faded into cerulean above and behind me. The soft breeze whispered past my face, teasing my hair on its way to tickle the sawgrass that swayed in gratitude as if laughing like a child.
 I sat on the top plank of the boardwalk rail, the wood heavy with atmosphere and was damp and cool under my left palm. The surprising warmth of the winter air and the cool of the wood reminded me that yes, I am alive! Yes, I am grateful for this morning! And yes, I am glad to be here!
 The paper in my notebook as I wrote this began to feel sticky and moist within a few minutes. The ink from my pen seemed to grip the paper faster and firmer as if to say, I’m here, I’m happy, and I don’t want to lose this moment. Like my ink, I too wanted to cling to this morning.
 The sky started turning a peachy orange at the bottom and the ocean was sea foam green. The waves were breaking quietly, as if to give my thoughts amplitude so I could record and rejoice in the sea’s majesty. 
 The sand was gray and silky like a freshly pressed pair of slacks. The smooth beach seemed paved with sunlight. A jogger ran by, his knees probably grateful for the even stride the flat surface provided. 
 Chunks of sea foam lay strewn on the beach like remnants of Poseidon’s nightly bubble bath. A seagull circled low in the air, gliding in the sky with its streamlined body as the sun lit its white wings up like an angel’s halo.

it’s one of the great sunrises in all literature. Mark Twain: from The Adventures of Huckleberry Finn . . . then we set down on the sandy bottom where the water was about knee deep, and watched the daylight come. Not a sound anywheres—perfectly still—just like the whole world was asleep, only sometimes the bull-frogs a-cluttering, maybe. The first thing to see, looking away over the water, was a kind of dull line—that was the woods on t’other side—you couldn’t make nothing else out; then a pale place in the sky; then more paleness, spreading around; then the river softened up, away off, and warn’t black any more, but gray; you could see little dark spots drifting along, ever so far away—trading scows, and such things; and long black streaks—rafts; sometimes you could hear a sweep screaking; or jumbled-up voices, it was so still, and sounds come so far; and by-and-by you could see a streak on the water which you know by the look of the streak that there’s a snag there in a swift current which breaks on it and makes that streak look that way; and you see the mist curl up off of the water, and the east reddens up, and the river, and you make out a log cabin in the edge of the woods, away on the bank on t’other side of the river, being a woodyard, likely, and piled by them cheats so you can throw a dog through it anywheres; then the nice breeze springs up, and comes fanning you from over there, so cool and fresh, and sweet to smell, on account of the woods and the flowers; but sometimes not that way, because they’ve left dead fish laying around, gars, and such, and they do get pretty rank; and next you’ve got the full day, and everything smiling in the sun, and the song-birds just going it!

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Rice paddies climb the hillsides in wet, verdant staircases, dense woodlands trade space with geometric farmscapes, tiny Shinto shrines sprout like mushrooms in Noto forests. Villages seem to materialize from nowhere- wedged into valleys, perched atop hills, finessed into coastal corners. Pull over, climb out of your car, breathe deep for a taste of the finest air that will ever enter your lungs: green as a high mountain, salty and sweet, with just a whisper of decay in the finish. Noto gained its reputation as the Kingdom of Fermentation because of this air. For most of its history, Noto was cut off from the rest of Japan, forced into a subsistence model that in many ways endures today. That was possible not only because of the bounty of Noto's fertile environment of trees, grasslands, fresh water, and sea, but because the air is rich with humidity that encourages the growth of healthy bacteria, the building blocks of fermentation.

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo

Walter looked about him lingeringly and lovingly. This spot had always been so dear to him. What fun they all had had here lang syne. Phantoms of memory seemed to pace the dappled paths and peep merrily through the swinging boughs–Jem and Jerry, bare-legged, sunburned schoolboys, fishing in the brook and frying trout over the old stone fireplace; Nan and Di and Faith, in their dimpled, fresh-eyed childish beauty; Una the sweet and shy, Carl, poring over ants and bugs, little slangy, sharp-tongued, good-hearted Mary Vance–the old Walter that had been himself lying on the grass reading poetry or wandering through palaces of fancy. They were all there around him–he could see them almost as plainly as he saw Rilla–as plainly as he had once seen the Pied Piper piping down the valley in a vanished twilight. And they said to him, those gay little ghosts of other days, "We were the children of yesterday, Walter–fight a good fight for the children of today and tomorrow.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

I shared my love of books with Benny, but Aunt Yolanda opened my eyes to the world of food as art, cooking without cans. She introduced me to the magic of spices, the exotic perfume of fresh herbs crushed between fingers. Younger than my mother, she was rounded in just the right spots, from her love of good food, and when we talked she looked right at me and listened, nodding and laughing loudly when I'd tell jokes, holding my hand when we'd walk, as if we were best friends or sisters. She liked Anne and Christine, too, but I could tell I was her favorite. She took me with her on shopping trips, to the fish market near the waterfront and the farm stands out west. Sometimes she'd journey to the Asian grocers in Northeast Portland or the hippie vegetarian markets on Hawthorne to find something special. We'd come home laden with ingredients that I knew my mother had never heard of, and the resulting feasts would fill me with a yearning to go to different places, to try new things.

1 tablespoon flaked sea salt, like Maldon 2 pieces of salmon fillet with skin on, ⅓ pound each Olive oil Freshly ground black pepper and lemon wedges, for serving Scatter the salt evenly over a dry, well-seasoned 10-inch cast-iron pan. A stainless steel pan will also work. If you’re using a stainless steel pan instead of cast iron, brush the pan lightly with oil before adding the salt. Place the pan over medium-high heat for 3 minutes. While the pan heats, dry the fish fillets well with paper towels and lay them flat on a large plate. Brush with olive oil on both sides. Place the fish into the hot pan, skin side down. Turn the heat down slightly if the crackle sounds too loud and sputtery. Cover with a lid. If you don’t have a lid that fits your pan, a metal baking sheet will do the job. Cook without moving the fillets for 3 to 5 minutes, until the skin is brown and crisp, and releases easily from the pan. Flip the fillets and cook them uncovered for another 2 to 4 minutes, depending on their thickness. The fish is done when the flesh deep inside is still faintly translucent and the internal temperature reads 125 degrees. Serve with freshly ground black pepper and lemon wedges. Serves 2.

It’s more an affliction than the expression of any high-minded ideals. I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face. The notion that anyone would believe Catherine Zeta-Jones as an obsessively perfectionist chef (particularly given the ridiculously clumsy, 1980s-looking food) in the wretched film No Reservations made me want to vomit blood, hunt down the producers, and kick them slowly to death. (Worse was the fact that the damn thing was a remake of the unusually excellent German chef flick Mostly Martha.) On Hell’s Kitchen, when Gordon Ramsay pretends that the criminally inept, desperately unhealthy gland case in front of him could ever stand a chance in hell of surviving even three minutes as “executive chef of the new Gordon Ramsay restaurant” (the putative grand prize for the finalist), I’m inexplicably actually angry on Gordon’s behalf. And he’s the one making a quarter-million dollars an episode—very contentedly, too, from all reports. The eye-searing “Kwanzaa Cake” clip on YouTube, of Sandra Lee doing things with store-bought angel food cake, canned frosting, and corn nuts, instead of being simply the unintentionally hilarious viral video it should be, makes me mad for all humanity. I. Just. Can’t. Help it. I wish, really, that I was so far up my own ass that I could somehow believe myself to be some kind of standard-bearer for good eating—or ombudsman, or even the deliverer of thoughtful critique. But that wouldn’t be true, would it? I’m just a cranky old fuck with what, I guess, could charitably be called “issues.” And I’m still angry. But eat the fucking fish on Monday already. Okay? I wrote those immortal words about not going for the Monday fish, the ones that’ll haunt me long after I’m crumbs in a can, knowing nothing other than New York City. And times, to be fair, have changed. Okay, I still would advise against the fish special at T.G.I. McSweenigan’s, “A Place for Beer,” on a Monday. Fresh fish, I’d guess, is probably not the main thrust of their business. But things are different now for chefs and cooks. The odds are better than ever that the guy slinging fish and chips back there in the kitchen actually gives a shit about what he’s doing. And even if he doesn’t, these days he has to figure that you might actually know the difference. Back when I wrote the book that changed my life, I was angriest—like a lot of chefs and cooks of my middling abilities—at my customers. They’ve changed. I’ve changed. About them, I’m not angry anymore.

All of this is by way of coming around to the somewhat paradoxical observation that we speak with remarkable laxness and imprecision and yet manage to express ourselves with wondrous subtlety—and simply breathtaking speed. In normal conversation we speak at a rate of about 300 syllables a minute. To do this we force air up through the larynx—or supralaryngeal vocal tract, to be technical about it—and, by variously pursing our lips and flapping our tongue around in our mouth rather in the manner of a freshly landed fish, we shape each passing puff of air into a series of loosely differentiated plosives, fricatives, gutturals, and other minor atmospheric disturbances. These emerge as a more or less continuous blur of sound. People don’t talk like this, theytalklikethis. Syllables, words, sentences run together like a watercolor left in the rain. To understand what anyone is saying to us we must separate these noises into words and the words into sentences so that we might in our turn issue a stream of mixed sounds in response. If what we say is suitably apt and amusing, the listener will show his delight by emitting a series of uncontrolled high-pitched noises, accompanied by sharp intakes of breath of the sort normally associated with a seizure or heart failure. And by these means we converse. Talking, when you think about it, is a very strange business indeed. And yet we achieve the process effortlessly. We absorb

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

But Dave Wain that lean rangy red head Welchman with his penchant for going off in Willie to fish in the Rogue River up in Oregon where he knows an abandoned mining camp, or for blattin around the desert roads, for suddenly reappearing in town to get drunk, and a marvelous poet himself, has that certain something that young hip teenagers probably wanta imitate–For one thing is one of the world's best talkers, and funny too–As I'll show–It was he and George Baso who hit on the fantastically simple truth that everybody in America was walking around with a dirty behind, but everybody, because the ancient ritual of washing with water after the toilet had not occurred in all the modern antisepticism–Says Dave "People in America have all these racks of drycleaned clothes like you say on their trips, they spatter Eau de Cologne all over themselves, they wear Ban and Aid or whatever it is under their armpits, they get aghast to see a spot on a shirt or a dress, they probably change underwear and socks maybe even twice a day, they go around all puffed up and insolent thinking themselves the cleanest people on earth and they're walkin around with dirty azzoles–Isnt that amazing?give me a little nip on that tit" he says reaching for my drink so I order two more, I've been engrossed, Dave can order all the drinks he wants anytime, "The President of the United States, the big ministers of state, the great bishops and shmishops and big shots everywhere, down to the lowest factory worker with all his fierce pride, movie stars, executives and great engineers and presidents of law firms and advertising firms with silk shirts and neckties and great expensive traveling cases in which they place these various expensive English imported hair brushes and shaving gear and pomades and perfumes are all walkin around with dirty azzoles! All you gotta do is simply wash yourself with soap and water! it hasn't occurred to anybody in America at all! it's one of the funniest things I've ever heard of! dont you think it's marvelous that we're being called filthy unwashed beatniks but we're the only ones walkin around with clean azzoles?"–The whole azzole shot in fact had spread swiftly and everybody I knew and Dave knew from coast to coast had embarked on this great crusade which I must say is a good one–In fact in Big Sur I'd instituted a shelf in Monsanto's outhouse where the soap must be kept and everyone had to bring a can of water there on each trip–Monsanto hadnt heard about it yet, "Do you realize that until we tell poor Lorenzo Monsanto the famous writer that he is walking around with a dirty azzole he will be doing just that?"–"Let's go tell him right now!"–"Why of course if we wait another minute...and besides do you know what it does to people to walk around with a dirty azzole? it leaves a great yawning guilt that they cant understand all day, they go to work all cleaned up in the morning and you can smell all that freshly laundered clothes and Eau de Cologne in the commute train yet there's something gnawing at them, something's wrong, they know something's wrong they dont know just what!"–We rush to tell Monsanto at once in the book store around the corner. (Big Sur, Chap. 11)

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

Here as a boy, prone on the grass, I observed the peaceful beauty of nature as its constituents gradually appeared. Silver fish lit up the shallow water, great swallowtail butterflies flitted decoratively from ragged robin to wild flower; small cotton tufts revealed the newly hatched cocoon; each wee spider was a thrill as it set out on its great adventure. I heard the moorhen call and hurry her fluffy offspring past my observation post as a bittern boomed in the distance. At every turn of the eye the simplest form of nature is found to be full of excitement and fresh beauty to the quiet, respectful observer. As we look more closely, the treasure-house opens fresh doors of wonder until we become absorbed in the perfection of simplicity and the magnificence of the ordinary. I have continued to do this so often during my life that the intrusion in these marshes during the past several years of foreign bodies in smelly motorboats is equivalent to disease attacking the peacefulness of natural beauty. The thought of these disturbers brings resentment; they are not interesting. They upset the natural order, and are unheedful of the beauty around them. In all observation of a natural state, the more concentrated and penetrating it becomes, so much the more is found to observe, to understand, and over which to marvel. Many people think the Norfolk marshes dull. They abhor the silence, so they bring radios and tape recorders and regale the voices of nature with ragtime. These are the same people who love to be on the Jungfraujoch with me and count the roars of avalanches and say, “Stupendous!” while I say, “Dead ends falling off dead beginnings.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Oh, Starbuck! it is a mild, mild wind, and a mild looking sky. On such a day- very much such a sweetness as this- I struck my first whale- a boy-harpooneer of eighteen! Forty- forty- forty years ago!- ago! Forty years of continual whaling! forty years of privation, and peril, and storm-time! forty years on the pitiless sea! for forty years has Ahab forsaken the peaceful land, for forty years to make war on the horrors of the deep! Aye and yes, Starbuck, out of those forty years I have not spent three ashore. When I think of this life I have led; the desolation of solitude it has been; the masoned, walled-town of a Captain’s exclusiveness, which admits but small entrance to any sympathy from the green country without- oh, weariness! heaviness! Guinea-coast slavery of solitary command!- when I think of all this; only half-suspected, not so keenly known to me before- and how for forty years I have fed upon dry salted fare- fit emblem of the dry nourishment of my soul!- when the poorest landsman has had fresh fruit to his daily hand, and broken the world’s fresh bread to my mouldy crusts- away, whole oceans away, from that young girl-wife I wedded past fifty, and sailed for Cape Horn the next day, leaving but one dent in my marriage pillow- wife? wife?- rather a widow with her husband alive? Aye, I widowed that poor girl when I married her, Starbuck; and then, the madness, the frenzy, the boiling blood and the smoking brow, with which, for a thousand lowerings old Ahab has furiously, foamingly chased his prey- more a demon than a man!- aye, aye! what a forty years’ fool- fool- old fool, has old Ahab been! Why this strife of the chase? why weary, and palsy the arm at the oar, and the iron, and the lance? how the richer or better is Ahab now? Behold. Oh, Starbuck! is it not hard, that with this weary load I bear, one poor leg should have been snatched from under me? Here, brush this old hair aside; it blinds me, that I seem to weep. Locks so grey did never grow but from out some ashes! But do I look very old, so very, very old, Starbuck? I feel deadly faint, bowed, and humped, as though I were Adam, staggering beneath the piled centuries since Paradise. God! God! God!- crack my heart!- stave my brain!- mockery! mockery! bitter, biting mockery of grey hairs, have I lived enough joy to wear ye; and seem and feel thus intolerably old? Close! stand close to me, Starbuck; let me look into a human eye; it is better than to gaze into sea or sky; better than to gaze upon God. By the green land; by the bright hearthstone! this is the magic glass, man; I see my wife and my child in thine eye. No, no; stay on board, on board!- lower not when I do; when branded Ahab gives chase to Moby Dick. That hazard shall not be thine. No, no! not with the far away home I see in that eye!” “Oh, my Captain! my Captain! noble soul! grand old heart, after all! why should any one give chase to that hated fish! Away with me! let us fly these deadly waters! let us home! But Ahab’s glance was averted; like a blighted fruit tree he shook, and cast his last, cindered apple to the soil. “What is it, what nameless, inscrutable, unearthly thing is it; what cozening, hidden lord and master, and cruel, remorseless emperor commands me; that against all natural lovings and longings, I so keep pushing, and crowding, and jamming myself on all the time; recklessly making me ready to do what in my own proper, natural heart, I durst not so much as dare? Is Ahab, Ahab? Is it I, God, or who, that lifts this arm? But if the great sun move not of himself; but is an errand-boy in heaven; nor one single star can revolve, but by some invisible power; how then can this one small heart beat; this one small brain think thoughts; unless God does that beating, does that thinking, does that living, and not I. By heaven, man, we are turned round and round in this world, like yonder windlass, and Fate is the handspike.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

There is no fault that can’t be corrected [in natural wine] with one powder or another; no feature that can’t be engineered from a bottle, box, or bag. Wine too tannic? Fine it with Ovo-Pure (powdered egg whites), isinglass (granulate from fish bladders), gelatin (often derived from cow bones and pigskins), or if it’s a white, strip out pesky proteins that cause haziness with Puri-Bent (bentonite clay, the ingredient in kitty litter). Not tannic enough? Replace $1,000 barrels with a bag of oak chips (small wood nuggets toasted for flavor), “tank planks” (long oak staves), oak dust (what it sounds like), or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Or simulate the texture of barrel-aged wines with powdered tannin, then double what you charge. (““Typically, the $8 to $12 bottle can be brought up to $15 to $20 per bottle because it gives you more of a barrel quality. . . . You’re dressing it up,” a sales rep explained.) Wine too thin? Build fullness in the mouth with gum arabic (an ingredient also found in frosting and watercolor paint). Too frothy? Add a few drops of antifoaming agent (food-grade silicone oil). Cut acidity with potassium carbonate (a white salt) or calcium carbonate (chalk). Crank it up again with a bag of tartaric acid (aka cream of tartar). Increase alcohol by mixing the pressed grape must with sugary grape concentrate, or just add sugar. Decrease alcohol with ConeTech’s spinning cone, or Vinovation’s reverse-osmosis machine, or water. Fake an aged Bordeaux with Lesaffre’s yeast and yeast derivative. Boost “fresh butter” and “honey” aromas by ordering the CY3079 designer yeast from a catalog, or go for “cherry-cola” with the Rhône 2226. Or just ask the “Yeast Whisperer,” a man with thick sideburns at the Lallemand stand, for the best yeast to meet your “stylistic goals.” (For a Sauvignon Blanc with citrus aromas, use the Uvaferm SVG. For pear and melon, do Lalvin Ba11. For passion fruit, add Vitilevure Elixir.) Kill off microbes with Velcorin (just be careful, because it’s toxic). And preserve the whole thing with sulfur dioxide. When it’s all over, if you still don’t like the wine, just add a few drops of Mega Purple—thick grape-juice concentrate that’s been called a “magical potion.” It can plump up a wine, make it sweeter on the finish, add richer color, cover up greenness, mask the horsey stink of Brett, and make fruit flavors pop. No one will admit to using it, but it ends up in an estimated 25 million bottles of red each year. “Virtually everyone is using it,” the president of a Monterey County winery confided to Wines and Vines magazine. “In just about every wine up to $20 a bottle anyway, but maybe not as much over that.

We've been here three days already, and I've yet to cook a single meal. The night we arrived, my dad ordered Chinese takeout from the old Cantonese restaurant around the corner, where they still serve the best egg foo yung, light and fluffy and swimming in rich, brown gravy. Then there had been Mineo's pizza and corned beef sandwiches from the kosher deli on Murray, all my childhood favorites. But last night I'd fallen asleep reading Arthur Schwartz's Naples at Table and had dreamed of pizza rustica, so when I awoke early on Saturday morning with a powerful craving for Italian peasant food, I decided to go shopping. Besides, I don't ever really feel at home anywhere until I've cooked a meal. The Strip is down by the Allegheny River, a five- or six-block stretch filled with produce markets, old-fashioned butcher shops, fishmongers, cheese shops, flower stalls, and a shop that sells coffee that's been roasted on the premises. It used to be, and perhaps still is, where chefs pick up their produce and order cheeses, meats, and fish. The side streets and alleys are littered with moldering vegetables, fruits, and discarded lettuce leaves, and the smell in places is vaguely unpleasant. There are lots of beautiful, old warehouse buildings, brick with lovely arched windows, some of which are now, to my surprise, being converted into trendy loft apartments. If you're a restaurateur you get here early, four or five in the morning. Around seven or eight o'clock, home cooks, tourists, and various passers-through begin to clog the Strip, aggressively vying for the precious few available parking spaces, not to mention tables at Pamela's, a retro diner that serves the best hotcakes in Pittsburgh. On weekends, street vendors crowd the sidewalks, selling beaded necklaces, used CDs, bandanas in exotic colors, cheap, plastic running shoes, and Steelers paraphernalia by the ton. It's a loud, jostling, carnivalesque experience and one of the best things about Pittsburgh. There's even a bakery called Bruno's that sells only biscotti- at least fifteen different varieties daily. Bruno used to be an accountant until he retired from Mellon Bank at the age of sixty-five to bake biscotti full-time. There's a little hand-scrawled sign in the front of window that says, GET IN HERE! You can't pass it without smiling. It's a little after eight when Chloe and I finish up at the Pennsylvania Macaroni Company where, in addition to the prosciutto, soppressata, both hot and sweet sausages, fresh ricotta, mozzarella, and imported Parmigiano Reggiano, all essential ingredients for pizza rustica, I've also picked up a couple of cans of San Marzano tomatoes, which I happily note are thirty-nine cents cheaper here than in New York.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.