Fri Morning Quotes

I like to wake up each morning and not know what I think, that I may reinvent myself in some way.

Language is my whore, my mistress, my wife, my pen-friend, my check-out girl. Language is a complimentary moist lemon-scented cleansing square or handy freshen-up wipette. Language is the breath of God, the dew on a fresh apple, it's the soft rain of dust that falls into a shaft of morning sun when you pull from an old bookshelf a forgotten volume of erotic diaries; language is the faint scent of urine on a pair of boxer shorts, it's a half-remembered childhood birthday party, a creak on the stair, a spluttering match held to a frosted pane, the warm wet, trusting touch of a leaking nappy, the hulk of a charred Panzer, the underside of a granite boulder, the first downy growth on the upper lip of a Mediterranean girl, cobwebs long since overrun by an old Wellington boot.

True story This morning I jumped on my horse And went for a ride, And some wild outlaws chased me And shot me in the side. So I crawled into a wildcats cave To find a place to hide But some pirates found me sleeping there And soon they had me tied To a pole and built a fire Under me---I almost cried Till a mermaid came and cut me loose And begged to be my bride So I said id come back Wednesday But I must admit I lied. Then I ran into a jungle swamp But I forgot my guide And I stepped into some quicksand And no matter how hard I tried I couldn’t get out, until I met A watersnake named Clyde Who pulled me to some cannibals Who planned to have me fried But an eagle came and swooped me up And through the air we flied But he dropped me in a boiling lake A thousand miles wide And you’ll never guess what I did then--- I DIED

I had a naked incubus in my bedroom. With a frying pan of half-cooked bacon, and a hard-on. And a unicorn bite on his ass. Christ, this was turning out to be a weird morning.

The alarm in the morning? Well, I have an old tape of Carlo Maria Giulini conducting the Vienna Philharmonic Orchestra in a perfectly transcendent version in Shubert's seventh symphony. And I've rigged it up so that at exactly 7:30 every morning it falls from the ceiling onto my face.

W-w-what?" I stepped aside or was forced aside as he entered my apartment, carrying something wrapped in tinfoil, a carton of eggs - huh? - and a tiny frying pan. "Cam what are you doing? It's eight in the morning." "Thanks for the update on the time." he headed straight for my kitchen. "It's one thing I've never been able to master: the telling of time.

When push-off comes to shove-off, a man must have a reason to get out of bed in the mornings, something more than the threat of bedsores, at any rate.

I never wake up in the morning and wonder why I am here. I wake up and wonder why I am not making here better.

No matter how gloomy the morning, it is a new day where anything is possible.

I walk out into the kitchen the next morning, rubbing my eyes. I stop in my tracks as I see a man standing over the stove. Naked. He has an extremely white ass and is frying something in the pan.

You know, it’s funny what you’ll miss when you’re away from home. Now me, I miss the smell of coffee … and bacon frying in the morning.

Dreams were told to priests on the morning after an overnight stay (known as an 'incubation') and Asclepius himself often manifested to patients. Especially, I believe, to those who paid the most.

I am not going to guess, at five o'clock in the morning, with my brains frying and sputtering in my head. If you want me to guess, you must ask me to dinner.

This is what you British do not understand about the French. You think you must work, work, work, work and open on Sundays and make mothers and fathers with families slave in supermarkets at three o'clock in the morning and make people leave their homes and their churches and their children and go shopping on Sundays.' 'Their shops are open on Sundays?' said Benoît in surprise. 'Yes! They make people work on Sundays! And through lunchtimes! But for what? For rubbish from China? For cheap clothes sewed by poor women in Malaysia? For why? So you can go more often to KFC and get full of fried chicken? You would rather have six bars of bad chocolate than one bar of good chocolate. Why? Why are six bad things better than one good thing? I don't understand.

Yet, for my part, I was never usually squeamish; I could sometimes eat a fried rat with a good relish, if it were necessary. I am glad to have drunk water so long, for the same reason that I prefer the natural sky to an opium-eater’s heaven. I would fain keep sober always; and there are infinite degrees of drunkenness. I believe that water is the only drink for a wise man; wine is not so noble a liquor; and think of dashing the hopes of a morning with a cup of warm coffee, or of an evening with a dish of tea! Ah, how low I fail when I am tempted by them! Even music may be intoxicating. Such apparently slight causes destroyed Greece and Rome, and will destroy England and America. Of all ebriosity, who does not prefer to be intoxicated by the air he breathes?

Lately, it had been an endless procession of long, black nights and gray mornings, when her sense of failure swept over her like a five-hundred-pound wave; and she was scared. But it wasn't death that she feared. She had looked down into that black pit of death and had wanted to jump in, once too often. As a matter of fact, the thought began to appeal to her more and more. She even knew how she would kill herself. It would be with a silver bullet. As round and as smooth as an ice-cold blue martini. She would place the gun in the freezer for a few hours before she did it, so it would feel frosty and cold against her head. She could almost feel the ice-cold bullet shooting through her hot, troubled brain, freezing the pain for good. The sound of the gun blast would be the last sound she would ever hear. And then... nothing. Maybe just the silent sound that a bird might hear, flying in the clean, cool air, high above the earth. The sweet, pure air of freedom. No, it wasn't death she was afraid of. It was this life of hers that was beginning to remind her of that gray intensive care waiting room.

I think someone could be near on at their deathbed, barely able to get out of bed in their final throes, and still not be able to resist the smell of frying bacon and hot coffee on a wet morning. They would postpone the afterlife for one last breakfast;

it would just break your heart to see some of them waiting for their visitors. They get their hair all done up on Saturday, and on Sunday morning they get themselves all dressed and ready, and after all that, nobody comes to see them. I feel so bad, but what can you do? Having children is no guarantee that you’ll get visitors … No, it isn’t.

Animals have this in common with one another: unlike humans they appear to spend every minute of every hour of every day of their lives being themselves. A tree frog (so far as we can ascertain) doesn't wake up in the morning feeling guilty that it was a bad tree frog the night before, nor does it spend any time wishing it were a wallaby or a crane fly. It just gets on with the business of being a tree frog, a job it does supremely well. We humans, well . . . we are never content, always guilty, and rarely that good at being what nature asked us to be--Homo sapiens.

What walks on four feet in the morning, two feet at noon, and three in the evening?

But Virginia, bacon is breafast. And nothing sets my nostrils twitching like bacon in the morning. Little pigs parading up and down with their curly cork screw tails... Bacon sizzling away on a iron frying pan. Baste it, roast it, toast it, nibble it, chew it, bite right through it, wobble it, gobble it, wrap it round a couple of chickens and am I ravenous!

On this particular autumn night, only the prospect of another solitary evening lies before her. She will fry her chop and read herself to sleep, no doubt with a tale of wizardry and romance. Then, in dreams that strike even her as trite, Miss Dark will go adventuring in chain mail and silk. Tomorrow morning she will wake up alone, and do it all again. Poor Judy Dark! Poor little librarians of the world, those girls, secretly lovely, their looks marred forever by the cruelty of a pair of big black eyeglasses!

Down vith children! Do them in! Boil their bones and fry their skin! Bish them, sqvish them, bash them, mash them! Brrreak them, shake them, slash them, smash them! Offer chocs vith magic powder! Say “Eat up!” then say it louder. Crrram them full of sticky eats, Send them home still guzzling sveets. And in the morning little fools Go marching off to separate schools. A girl feels sick and goes all pale. She yells, “Hey look! I've grrrown a tail!” A boy who's standing next to her Screams, “Help! I think I'm grrrowing fur!” Another shouts, “Vee look like frrreaks! There's viskers growing on our cheeks!” A boy who vos extremely tall Cries out, “Vot's wrong? I'm grrrowing small!” Four tiny legs begin to sprrrout From everybody rrround about. And all at vunce, all in a trrrice, There are no children! Only MICE!

He smelled the odor of the pine boughs under him, the piney smell of the crushed needles and the sharper odor of the resinous sap from the cut limbs. ... This is the smell I love. This and fresh-cut clover, the crushed sage as you ride after cattle, wood-smoke and the burning leaves of autumn. That must be the odor of nostalgia, the smell of the smoke from the piles of raked leaves burning in the streets in the fall in Missoula. Which would you rather smell? Sweet grass the Indians used in their baskets? Smoked leather? The odor of the ground in the spring after rain? The smell of the sea as you walk through the gorse on a headland in Galicia? Or the wind from the land as you come in toward Cuba in the dark? That was the odor of cactus flowers, mimosa and the sea-grape shrubs. Or would you rather smell frying bacon in the morning when you are hungry? Or coffee in the morning? Or a Jonathan apple as you bit into it? Or a cider mill in the grinding, or bread fresh from the oven?

In Port William, more than anyplace else I had been, this religion that scorned the beauty and goodness of this world was a puzzle to me. To begin with, I don’t think anybody believed it. I still don’t think so. Those world-condemning sermons were preached to people who, on Sunday mornings, would be wearing their prettiest clothes. Even the old widows in their dark dresses would be pleasing to look at. By dressing up on the one day when most of them had leisure to do it, they had signified their wish to present themselves to one another and to Heaven looking their best. The people who heard those sermons loved good crops, good gardens, good livestock and work animals and dogs; they loved flowers and the shade of trees, and laughter and music; some of them could make you a fair speech on the pleasures of a good drink of water or a patch of wild raspberries. While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

The odor of frying bacon, sausage links, and ham tiptoed on little pig feet all the way to the north end of the second floor. Inevitably, the odor made her simultaneously ravenous and nauseated. She hated the sensation. It reminded her of pregnancy. Every Sunday morning, Leigh-Cheri awoke to a pan of fried fear.

Say you spend thirty minutes driving in rush hour every morning and another fifteen getting to your car and into the office. That’s 1.5 hours a day, 7.5 hours per week, or somewhere between 300 and 400 hours per year, give or take holidays and vacation. Four hundred hours is exactly the amount of programmer time we spent building Basecamp, our most popular product. Imagine what you could do with 400 extra hours a year. Commuting isn’t just bad for you, your relationships, and the environment—it’s bad for business.

True love is when your partner will pull into a drive-through at two in the morning and not judge you as you eat french fries with a side of both strawberry thickshake and coffee.

I had a naked incubus in my bedroom. With a frying pan of half-cooked bacon and a hard-on. And a unicorn bite on his ass. Christ, this was turning out to be a weird morning.

to die on a kitchen floor at 7 o’clock in the morning while other people are frying eggs is not so rough unless it happens to you.

THIS MORNING I asked Sister Lucy if I could borrow a dictionary and a thesaurus. She fetched Pictionary and a throat lozenge.

what doesn’t get done in 40 hours by Friday at 5 picks up again Monday morning at 9.

spot on the couch, I listened to the nightly sounds of our house, as familiar as the hymns we sang every Sunday morning at Boon Chapel. The crack of the ice tray. The opening of the silverware drawer with its earsplitting creak. As Momma reheated Daddy’s supper, the smell of fried potatoes and salt pork filled the air. Abby and I had eaten hours ago. When Daddy worked extra late, Momma

Breakfast was exactly the same every day—dried horse mackerel and fried eggs, a quartered tomato, seasoned dried seaweed, miso soup with shijimi clams, and rice—but for some reason it tasted wonderful every morning.

I talk about these mysterious forces all the time with my chef cronies. Nothing illustrates them more than the Last Meal Game. You're getting into the electric chair tomorrow morning. They're gonna strap you down, turn up the juice and fry your ass until your eyes sizzle and pop like McNuggets. You've got one meal left. What are you having for dinner? When playing this game with chefs - and we're talking good chefs here- the answers are invariable simple ones.

Hey, you just 'member it's all in the butter. I keep trynna tell your cousins that, and they don't listen for the life of 'em." Butter is probably Grandma's favorite ingredient, and she puts it in nearly everything. I believe she'd put it in her raisin bran in the mornings if she could. One year, she made deep-fried sticks of butter and dipped them in chocolate sauce and melted peanut butter. I'm not gonna lie. It was pretty flame, but I'm sure at least one of my arteries clogged up.

It’s JOMO that lets you turn off the firehose of information and chatter and interruptions to actually get the right shit done. It’s JOMO that lets you catch up on what happened today as a single summary email tomorrow morning rather than with a drip-drip-drip feed throughout the day.

Now his work-mates pitied him, although they tried not to show it, and it was generally arranged that he was given jobs which allowed him to work alone. The smell of ink, and the steady rhythm of the press, then induced in him a kind of peace - it was the peace he felt when he arrived early, at a time when he might be the only one to see the morning light as it filtered through the works or to hear the sound of his footsteps echoing through the old stone building. At such moments he was forgetful of himself and thus of others until he heard their voices, raised in argument or in greeting, and he would shrink into himself again. At other times he would stand slightly to one side and try to laugh at their jokes, but when they talked about sex he became uneasy and fell silent for it seemed to him to be a fearful thing. He still remembered how the girls in the schoolyard used to chant, Kiss me, kiss me if you can I will put you in my pan, Kiss me, kiss me as you said I will fry you till you're dead And when he thought of sex, it was as of a process which could tear him limb from limb. He knew from his childhood reading that, if he ran into the forest, there would be a creature lying in wait for him.

In the morning while we were eating breakfast, Edward gave a speech to the kids about how you should only ever fry bacon in a cast-iron pan and I rolled my eyes and Andy joked, “Embrace the idiosyncrasies.” Edward snapped at me later that day for changing the afternoon plan too many times and Andy put his hands on the kitchen counter to calm himself and said, “Seriously, guys, embrace the idiosyncrasies.” He hasn’t whitewashed your marriage; he remembers the conflict, the push-pull. He says the struggle is what made your marriage your marriage. He can have his way on everything now but about half the time, he does it your way anyway.

I suppose you’re wondering what happened to the mirror,’ he said. ‘Well …’ ‘I smashed it. Last week. With the frying-pan.’ ‘Oh,’ she said. ‘I got tired of being afraid I’d walk in there some morning and wouldn’t be able to see my own reflection in it. So I went and grabbed the frying-pan out of the kitchen and gave it a whack.

Food! Food! Why did the stomach have a longer memory than the mind? Scarlett could banish heartbreak but not hunger and each morning as she lay half asleep, before memory brought back to her mind war and hunger, she curled drowsily expecting the sweet smells of bacon frying and rolls baking. And each morning she sniffed so hard to really smell the food she woke herself up.

Instead, as the crystal splinters entered Hornwrack's brain, he experienced two curious dreams of the Low City, coming so quickly one after the other that they seemed simultaneous. In the first, long shadows moved across the ceiling frescoes of the Bistro Californium, beneath which Lord Mooncarrot's clique awaited his return to make a fourth at dice. Footsteps sounded on the threshold. The women hooded their eyes and smiled, or else stifled a yawn, raising dove-grey gloves to their blue, phthisic lips. Viriconium, with all her narcissistic intimacies and equivocal invitations welcomed him again. He had hated that city, yet now it was his past and it was he had to regret...The second of these visions was of the Rue Sepile. It was dawn, in summer. Horse-chestnut flowers bobbed like white wax candles above the deserted pavements. An oblique light struck into the street - so that its long and normally profitless perspective seemed to lead straight into the heart of a younger, more ingenuous city - and fell across the fronts of the houses where he had once lived, warming up the rotten brick and imparting to it a not unpleasant pinkish colour. Up at the second-floor casement window a boy was busy with the bright red geraniums arranged along the outer still in lumpen terra-cotta pots. He looked down at Hornwrack and smiled. Before Hornwrack could speak he drew down the lower casement and turned away. The glass which no separated them reflected the morning sunlight in a silent explosion; and Hornwrack, dazzled mistaking the light for the smile, suddenly imagined an incandescence which would melt all those old streets! Rue Sepile; the Avenue of Children; Margery Fry Court: all melted down! All the shabby dependencies of the Plaza of Unrealized Time! All slumped, sank into themselves, eroded away until nothing was left in his field of vision but an unbearable white sky above and the bright clustered points of the chestnut leaves below - and then only a depthless opacity, behind which he could detect the beat of his own blood, the vitreous humour of the eye. He imagined the old encrusted brick flowing, the glass cracking and melting from its frames even as they shrivelled awake, the sheds of paints flaring green and gold, the geraniums toppling in flames to nothing, not even white ash, under this weight of light! All had winked away like reflections in a jar of water glass, and only the medium remained, bright, viscid, vacant. He had a sense of the intolerable briefness of matter, its desperate signalling and touching, its fall; and simultaneously one of its unendurable durability He thought, Something lies behind all the realities of the universe and is replacing them here, something less solid and more permanent. Then the world stopped haunting him forever.

For many years Minos has been lucky to have in his court the most gifted inventor, the most skilled artificer outside of the Olympian forges of Hephaestus. His name is Daedalus and he is capable of fashioning moving objects out of metal, bronze, wood, ivory and gemstones. He has mastered the art of tightly coiling leaves of steel into powerful springs, which control wheels and chains to form intricate and marvellous mechanisms that mark the passage of the hours with great precision and accuracy, or control the levels of watercourses. There is nothing this cunning man cannot contrive in his workshop. There are moving statues there, men and women animated by his skill, boxes that play music and devices that can awaken him in the morning. Even if only half the stories of what Daedalus can achieve are true then you can be certain that no more cunning and clever an inventor, architect and craftsman has ever walked this earth.

It's weird not being in our subculture of two any more. There was Jen's culture, her little habits and ways of doing things; the collection of stuff she'd already learnt she loved before we met me. Chorizo and Jonathan Franken and long walks and the Eagles (her dad). Seeing the Christmas lights. Taylor Swift, frying pans in the dishwasher, the works absolutely, arsewipe, heaven. Tracy Chapman and prawn jalfrezi and Muriel Spark and HP sauce in bacon sandwiches. And then there was my culture. Steve Martin and Aston Villa and New York and E.T. Chicken bhuna, strange-looking cats and always having squash or cans of soft drinks in the house. The Cure. Pink Floyd. Kanye West, friend eggs, ten hours' sleep, ketchup in bacon sandwiches. Never missing dental check-ups. Sister Sledge (my mum). Watching TV even if the weather is nice. Cadbury's Caramel. John and Paul and George and Ringo. And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more. Period dramas on a Sunday night. That one perfect vibrator that finished her off in seconds when we were in a rush. Gravy. David Hockney. Truffle crisps. Can you believe it? I still can't believe it. A smell indisputably reminiscent of bums. On a crisp. And yet we couldn't get enough of them together - stuffing them in our gobs, her hand on my chest, me trying not to get crumbs in her hair as we watched Sense and Sensibility (1995). But I'm not a member of that club anymore. No one is. It's been disbanded, dissolved, the domain is no longer valid. So what do I do with all its stuff? Where so I put it all? Where do I take all my new discoveries now I'm no longer a tribe of two? And if I start a new sub-genre of love with someone else, am I allowed to bring in all the things I loved from the last one? Or would that be weird? Why do I find this so hard?

I can live with that.” Each morning they rose at dawn and, while Tate percolated coffee, Kya fried corn fritters in Ma’s old iron skillet—blackened and dented—or stirred grits and eggs as sunrise eased over the lagoon. The heron posing one-legged in the mist. They cruised estuaries, waded waterways, and slipped through narrow streams, collecting feathers and amoebas. In the evenings, they drifted in her old boat until sunset, then swam naked in moonlight or loved in beds of cool ferns.

I meant to run down every road and up to every house if necessary. Movement conjured appetite, specific and sharp. For carne asada fries sweating in Styrofoam. For Australian fairy bread doused in sprinkles so plastic they'd outlast the coral reefs. For jian bing and soy milk and man tou strung each morning down Beijing's hutongs, where vendors were rumored to whiten their dough with lead paint, not fatal in such quantities, but sweet, addictive, you could cultivate a dangerous passion. Every artist needs a muse, the pastry chef had said, and it occurred to me that the muse might be myself.

It starts with chicken thigh meat cut into big, thick chunks. They're then set to marinate for the morning in a Nikumi- Original Marinade featuring soy sauce and cayenne pepper. "Breading done." "Thanks!" "Man, the smell of this chicken deep-frying is so good, it's making me hungry!" "Is it done yet? I wanna eat!" After the chicken breast has been fried not once but twice... ... it, along with lettuce leaves and other leafy herbs... ... is all wrapped up in our special, freshly cooked wrap! Some of our "Secret Chili Sauce" (which has a dash of Thai Nam Pla in it for flavor)... ... and a sprinkling of fresh cracked black pepper top it all off!

On one end it had a few tables and a little kitchen that served as a diner where the old men sat and drank their coffee in the morning. “Sweaty Betty” Johnson (we called her Mrs. Johnson to her face) ran the diner and has for longer than I can remember. She’s a one woman operation - she cooks, waitresses, and manages it all on her own. She makes fluffy homemade donuts and the best greasy french fries on the planet. Everything she makes is deep-fried, and her face has a permanent sheen from the grease and the heat – which is how she got the nickname Sweaty Betty. Even cleaned up for church on Sundays her face glows and sadly, it isn’t from the Holy Spirit.

When Jasmine woke that morning she'd been dreaming of breakfast. Not cornflakes or melba toast, skim milk and a sorry slice of apple. No, Jasmine was elbow deep in creamy oatmeal slathered with brown sugar and hot cream. Next, a plate of eggs Sardou: poached eggs nestled sweetly in the baby-smooth bottoms of artichokes and napped with a blushing spiced hollandaise sauce. Jasmine stared up at the ceiling, her mouth a swamp of saliva as she mentally mopped the rest of the hollandaise sauce with a crust of crusty French bread before taking a sip of nutty chicory coffee and reaching for a freshly fried beignet so covered with powdered sugar it made her sneeze.

Becoming a parent is like being coated in beef blood and being thrown in a cage with an angry tiger.          Maybe I'm wrong, the tiger might actually have mercy on you and kill you quickly. Children have no mercy. They see that you have a weakness and they exploit it starting with pregnancy. I don’t believe for a second that they don’t know what they are doing in there. They do! Oh you want to go out today? BAM Bout of morning sickness that would lay low an elephant. You like that food? Let me tweek at your taste buds so it suddenly tastes like rhinoceros rectum deep fried. I think they have a little control center in your uterus to just continuously screw with you until you give up and just want them the hell out of your body.

What should I wear?” I said. I was still in my pajamas, drinking coffee and reading the New York Times while Mary fried some eggs for me. It was already ten thirty in the morning. It made more sense to go early the next day. “Just wear normal clothes,” Carl said. I appreciated that he no longer tried to hide his impatience with me. It meant that I didn’t have to hide my irritation with him. “Okay, okay. Chill out,” I told him. “After I eat my eggs, we’ll leave.” “I have some granola bars and a thermos of coffee. We need to get going. I already let you sleep in,” he said. “Mary is already making the eggs,” I said. “I don’t want to waste them.” Carl sat down on the bench next to me and leaned forward, whispering, “Do you think Mary cares if you don’t eat those eggs? Do you think you would hurt her feelings?

Mrs. Indianapolis was in town again. She looked like a can of Sprite in her green and yellow outfit. She always likes to come down to the front desk just to chat. It was 4:04 am and thankfully I was awake and at the front desk when she got off the elevator and walked towards me. 
 “Good morning, Jacob,” she said.
 “My name is Jarod,” I replied.
 “When did you change your name?” “I was born Jarod, and I’ll probably die. Maybe.”
 “You must be new here. You look like a guy named Jacob that used to work at the front desk.”
 “Nope, I’m not new. And there’s no Jacob that’s worked the front desk, nor anybody who looks or looked like me. How can I assist you, Mrs. Indianapolis?”
 “I’d like to inform you that the pool is emitting a certain odor.”
 “What sort of odor?”
 “Bleach.”
 “Ah, that’s what we like to call chlorine. It’s the latest craze in the sanitation of public pools. Between you and me, though, I think it’s just a fad.”
 “Don’t get sassy with me, young man. I know what chlorine is. I expect a clean pool when I go swimming. But what I don’t expect is enough bleach to get the grass stain out of a shirt the size of Kentucky.”
 “That’s not our policy, ma’am. We only use about as much chlorine as it would take to remove a coffee stain the size of Seattle from a light gray shirt the size of Washington.” “Jerry, I don’t usually give advice to underlings, but I’m feeling charitable tonight. So I’ll tell you that if you want to get ahead in life, you have to know when to talk and when not to talk. And for a guy like you, it’d be a good idea if you decided not to talk all the time. Or even better, not to talk at all.”
 “Some people say some people talk too much, and some people, the second some people, say the first some people talk to much and think too little. Who is first and who is second in this case? Well, the customer—that’s you, lady—always comes first.”
 “There you go again with the talking. I’d rather talk to a robot than to you.”
 “If you’d rather talk to a robot, why don’t you just find your husband? He’s got all the personality and charm of a circuit board. Forgive me, I didn’t mean that.”
 “I should hope not!”
 “What I meant to say was fried circuit board. It’d be quite absurd to equate your husband’s banter to a functioning circuit board.”
 “I’m going to have a talk to your manager about your poor guest service.”
 “Go ahead. Tell him that Jerry was rude and see what he says. And by the way, the laundry room is off limits when no lifeguard is on duty.

There was gray train smoke over the town most days, it smelled of travel, of transcontinental trains about to flash by, of important things about to happen. The train smell sounded the ‘A’ for Lamptown and then a treble chord of frying hamburger and onions and boiling coffee was struck by Hermann Bauer's kitchen, with a sostenuto of stale beer from Delaney's back door. These were all busy smells and seemed a 6 to 6 smell, a working town's smell, to be exchanged at the last factory whistle for the festival night odors of popcorn, Spearmint chewing gum, barber-shop pomades, and the faint smell of far-off damp cloverfields. Mornings the cloverfields retreated when the first Columbus local roared through the town. Bauer’s coffee pot boiled over again, and the factory’s night watchmen filed into Delaney’s for their morning beer.

I see how dance transforms the bodies of the stars on the show. I need to lose weight--can it do the same for me? I’m so unmotivated! Absolutely. Dancing you enjoy, so you forget that you’re working out. We associate working out with work and with pain. But dancing is fun and you should go for it if it motivates you to move. All consistent movement helps your metabolism. But I’m not going to say don’t change anything else in your life. You have to be consistent with how often you move, and you need to eat healthily. You can’t dance in the morning and eat cheeseburgers and fries for lunch. What you see on DWTS is a combination of people dancing and changing their habits and their whole lives. In order to do the show, they need to be stronger and they need to be fueled. Your body is your machine; you’ve got to make sure it’s well-oiled.

wonder if Mr. Alec Davis would come back and ha'nt me if I threw a stone at the urn on top of his tombstone," said Jerry. "Mrs. Davis would," giggled Faith. "She just watches us in church like a cat watching mice. Last Sunday I made a face at her nephew and he made one back at me and you should have seen her glare. I'll bet she boxed HIS ears when they got out. Mrs. Marshall Elliott told me we mustn't offend her on any account or I'd have made a face at her, too!" "They say Jem Blythe stuck out his tongue at her once and she would never have his father again, even when her husband was dying," said Jerry. "I wonder what the Blythe gang will be like." "I liked their looks," said Faith. The manse children had been at the station that afternoon when the Blythe small fry had arrived. "I liked Jem's looks ESPECIALLY." "They say in school that Walter's a sissy," said Jerry. "I don't believe it," said Una, who had thought Walter very handsome. "Well, he writes poetry, anyhow. He won the prize the teacher offered last year for writing a poem, Bertie Shakespeare Drew told me. Bertie's mother thought HE should have got the prize because of his name, but Bertie said he couldn't write poetry to save his soul, name or no name." "I suppose we'll get acquainted with them as soon as they begin going to school," mused Faith. "I hope the girls are nice. I don't like most of the girls round here. Even the nice ones are poky. But the Blythe twins look jolly. I thought twins always looked alike, but they don't. I think the red-haired one is the nicest." "I liked their mother's looks," said Una with a little sigh. Una envied all children their mothers. She had been only six when her mother died, but she had some very precious memories, treasured in her soul like jewels, of twilight cuddlings and morning frolics, of loving eyes, a tender voice, and the sweetest, gayest laugh. "They say she isn't like other people," said Jerry. "Mrs. Elliot says that is because she never really grew up," said Faith. "She's taller than Mrs. Elliott." "Yes, yes, but it is inside—Mrs. Elliot says Mrs. Blythe

EVERY MORNING SHE WOKE EARLY, still listening for the clatter of Ma’s busy cooking. Ma’s favorite breakfast had been scrambled eggs from her own hens, ripe red tomatoes sliced, and cornbread fritters made by pouring a mixture of cornmeal, water, and salt onto grease so hot the concoction bubbled up, the edges frying into crispy lace. Ma said you weren’t really frying something unless you could hear it crackling from the next room, and all her life Kya had heard those fritters popping in grease when she woke. Smelled the blue, hot-corn smoke. But now the kitchen was silent, cold, and Kya slipped from her porch bed and stole to the lagoon. Months passed, winter easing gently into place, as southern winters do. The sun, warm as a blanket, wrapped Kya’s shoulders, coaxing her deeper into the marsh. Sometimes she heard night-sounds she didn’t know or jumped from lightning too close, but whenever she stumbled, it was the land that caught her. Until at last, at some unclaimed moment, the heart-pain seeped away like water into sand. Still there, but deep. Kya laid her hand upon the breathing, wet earth, and the marsh became her mother.

Madrid. It was that time, the story of Don Zana 'The Marionette,' he with the hair of cream-colored string, he with the large and empty laugh like a slice of watermelon, the one of the Tra-kay, tra-kay, tra-kay, tra-kay, tra-kay, tra on the tables, on the coffins. It was when there were geraniums on the balconies, sunflower-seed stands in the Moncloa, herds of yearling sheep in the vacant lots of the Guindalera. They were dragging their heavy wool, eating the grass among the rubbish, bleating to the neighborhood. Sometimes they stole into the patios; they ate up the parsley, a little green sprig of parsley, in the summer, in the watered shade of the patios, in the cool windows of the basements at foot level. Or they stepped on the spread-out sheets, undershirts, or pink chemises clinging to the ground like the gay shadow of a handsome young girl. Then, then was the story of Don Zana 'The Marionette.' Don Zana was a good-looking, smiling man, thin, with wide angular shoulders. His chest was a trapezoid. He wore a white shirt, a jacket of green flannel, a bow tie, light trousers, and shoes of Corinthian red on his little dancing feet. This was Don Zana 'The Marionette,' the one who used to dance on the tables and the coffins. He awoke one morning, hanging in the dusty storeroom of a theater, next to a lady of the eighteenth century, with many white ringlets and a cornucopia of a face. Don Zana broke the flower pots with his hand and he laughed at everything. He had a disagreeable voice, like the breaking of dry reeds; he talked more than anyone, and he got drunk at the little tables in the taverns. He would throw the cards into the air when he lost, and he didn't stoop over to pick them up. Many felt his dry, wooden slap; many listened to his odious songs, and all saw him dance on the tables. He liked to argue, to go visiting in houses. He would dance in the elevators and on the landings, spill ink wells, beat on pianos with his rigid little gloved hands. The fruitseller's daughter fell in love with him and gave him apricots and plums. Don Zana kept the pits to make her believe he loved her. The girl cried when days passed without Don Zana's going by her street. One day he took her out for a walk. The fruitseller's daughter, with her quince-lips, still bloodless, ingenuously kissed that slice-of-watermelon laugh. She returned home crying and, without saying anything to anyone, died of bitterness. Don Zana used to walk through the outskirts of Madrid and catch small dirty fish in the Manzanares. Then he would light a fire of dry leaves and fry them. He slept in a pension where no one else stayed. Every morning he would put on his bright red shoes and have them cleaned. He would breakfast on a large cup of chocolate and he would not return until night or dawn.

As for me, I went inside, walked up to my bedroom, and fell on the floor. What…just happened? Staring at the ceiling, I tried to take it all in. My mind began to race, trying to figure out what it all meant. Do I need to learn how to whittle? Cook fried chicken? Ride a horse? Use a scythe? My face began to feel flushed. And children? Oh, Lord. That means we might have children! What will we name them? Travis and Dolly? Oh my gosh. I have children in my future. I could see it plainly in front of me. They’ll be little redheaded children with green eyes just like mine, and they’ll have lots of freckles, too. I’ll have ten of them, maybe eleven. I’ll have to squat in the garden and give birth while picking my okra. Every stereotype of domestic country life came rushing to the surface. A lot of them involved bearing children. Then my whole body relaxed in a mushy, contended heap as I remembered all the times I’d walked back into that very room after being with Marlboro Man, my cowboy, my savior. I remembered all the times I’d fallen onto my bed in a fizzy state of euphoria, sighing and smelling my shirt to try to get one last whiff. All the times I’d picked up the phone early in the morning and heard his sexy voice on the other end. All the times I’d longed to see him again, two minutes after he’d dropped me off. This was right, this was oh, so right. If I couldn’t go a day without seeing him, I certainly couldn’t go a lifetime…

So to avoid the twin dangers of nostalgia and despairing bitterness, I'll just say that in Cartagena we'd spend a whole month of happiness, and sometimes even a month and a half, or even longer, going out in Uncle Rafa's motorboat, La Fiorella, to Bocachica to collect seashells and eat fried fish with plantain chips and cassava, and to the Rosary Islands, where I tried lobster, or to the beach at Bocagrande, or walking to the pool at the Caribe Hotel, until we were mildly burned on our shoulders, which after a few days started peeling and turned freckly forever, or playing football with my cousins, in the little park opposite Bocagrande Church, or tennis in the Cartagena Club or ping-pong in their house, or going for bike rides, or swimming under the little nameless waterfalls along the coast, or making the most of the rain and the drowsiness of siesta time to read the complete works of Agatha Christie or the fascinating novels of Ayn Rand (I remember confusing the antics of the architect protagonist of The Fountainhead with those of my uncle Rafael), or Pearl S. Buck's interminable sagas, in cool hammocks strung up in the shade on the terrace of the house, with a view of the sea, drinking Kola Roman, eating Chinese empanadas on Sundays, coconut rice with red snapper on Mondays, Syrian-Lebanese kibbeh on Wednesdays, sirloin steak on Fridays and, my favourite, egg arepas on Saturday mornings, piping hot and brought fresh from a nearby village, Luruaco, where they had the best recipe.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

Gadgetry will continue to relieve mankind of tedious jobs. Kitchen units will be devised that will prepare ‘automeals,’ heating water and converting it to coffee; toasting bread; frying, poaching or scrambling eggs, grilling bacon, and so on. Breakfasts will be ‘ordered’ the night before to be ready by a specified hour the next morning. Communications will become sight-sound and you will see as well as hear the person you telephone. The screen can be used not only to see the people you call but also for studying documents and photographs and reading passages from books. Synchronous satellites, hovering in space will make it possible for you to direct-dial any spot on earth, including the weather stations in Antarctica. [M]en will continue to withdraw from nature in order to create an environment that will suit them better. By 2014, electroluminescent panels will be in common use. Ceilings and walls will glow softly, and in a variety of colors that will change at the touch of a push button. Robots will neither be common nor very good in 2014, but they will be in existence. The appliances of 2014 will have no electric cords, of course, for they will be powered by long- lived batteries running on radioisotopes. “[H]ighways … in the more advanced sections of the world will have passed their peak in 2014; there will be increasing emphasis on transportation that makes the least possible contact with the surface. There will be aircraft, of course, but even ground travel will increasingly take to the air a foot or two off the ground. [V]ehicles with ‘Robot-brains’ … can be set for particular destinations … that will then proceed there without interference by the slow reflexes of a human driver. [W]all screens will have replaced the ordinary set; but transparent cubes will be making their appearance in which three-dimensional viewing will be possible. [T]he world population will be 6,500,000,000 and the population of the United States will be 350,000,000. All earth will be a single choked Manhattan by A.D. 2450 and society will collapse long before that! There will, therefore, be a worldwide propaganda drive in favor of birth control by rational and humane methods and, by 2014, it will undoubtedly have taken serious effect. Ordinary agriculture will keep up with great difficulty and there will be ‘farms’ turning to the more efficient micro-organisms. Processed yeast and algae products will be available in a variety of flavors. The world of A.D. 2014 will have few routine jobs that cannot be done better by some machine than by any human being. Mankind will therefore have become largely a race of machine tenders. Schools will have to be oriented in this direction…. All the high-school students will be taught the fundamentals of computer technology will become proficient in binary arithmetic and will be trained to perfection in the use of the computer languages that will have developed out of those like the contemporary “Fortran". [M]ankind will suffer badly from the disease of boredom, a disease spreading more widely each year and growing in intensity. This will have serious mental, emotional and sociological consequences, and I dare say that psychiatry will be far and away the most important medical specialty in 2014. [T]he most glorious single word in the vocabulary will have become work! in our a society of enforced leisure.

Our streets have days, and even hours. Where I was born, and where my baby will be born, you look down the street and you can almost see what's happening in the house: like, say, Saturday, at three in the afternoon, is a very bad hour. The kids are home from school. The men are home from work. You'd think that this might be a very happy get together, but it isn't. The kids see the men. The men see the kids. And this drives the women, who are cooking and cleaning and straightening hair and who see what men won't see, almost crazy. You can see it in the streets, you can hear it in the way the women yell for their children. You can see it in the way they come down out of the house - in a rush, like a storm - and slap the children and drag them upstairs, you can hear it in the child, you can see it in the way the men, ignoring all this, stand together in front of a railing, sit together in the barbershop, pass a bottle between them, walk to the corner to the bar, tease the girl behind the bar, fight with each other, and get very busy, later, with their vines. Saturday afternoon is like a cloud hanging over, it's like waiting for a storm to break. But, on Sunday mornings the clouds have lifted, the storm has done its damage and gone. No matter what the damage was, everybody's clean now. The women have somehow managed to get it all together, to hold everything together. So, here everybody is, cleaned, scrubbed, brushed, and greased. Later, they're going to eat ham hocks or chitterlings or fried or roasted chicken, with yams and rice and greens or combread or biscuits. They're going to come home and fall out and be friendly: and some men wash their cars, on Sundays, more carefully than they wash their fo­reskins.

My dear Marwan, in the long summers of childhood, when I was a boy the age you are now, your uncles and I spread our mattress on the roof of your grandfathers’ farmhouse outside of Hom. We woke in the mornings to the stirring of olive trees in the breeze, to the bleating of your grandmother's goat, the clanking of her cooking pots, the air cool and the sun a pale rim of persimmon to the east. We took you there when you were a toddler. I have a sharply etched memory of your mother from that trip. I wish you hadn’t been so young. You wouldn't have forgotten the farmhouse, the soot of its stone walls, the creek where your uncles and I built a thousand boyhood dams. I wish you remembered Homs as I do, Marwan. In its bustling Old City, a mosque for us Muslims, a church for our Christian neighbours, and a grand souk for us all to haggle over gold pendants and fresh produce and bridal dresses. I wish you remembered the crowded lanes smelling of fried kibbeh and the evening walks we took with your mother around Clock Tower Square. But that life, that time, seems like a dream now, even to me, like some long-dissolved rumour. First came the protests. Then the siege. The skies spitting bombs. Starvation. Burials. These are the things you know You know a bomb crater can be made into a swimming hole. You have learned dark blood is better news than bright. You have learned that mothers and sisters and classmates can be found in narrow gaps between concrete, bricks and exposed beams, little patches of sunlit skin shining in the dark. Your mother is here tonight, Marwan, with us, on this cold and moonlit beach, among the crying babies and the women worrying in tongues we don’t speak. Afghans and Somalis and Iraqis and Eritreans and Syrians. All of us impatient for sunrise, all of us in dread of it. All of us in search of home. I have heard it said we are the uninvited. We are the unwelcome. We should take our misfortune elsewhere. But I hear your mother's voice, over the tide, and she whispers in my ear, ‘Oh, but if they saw, my darling. Even half of what you have. If only they saw. They would say kinder things, surely.' In the glow of this three-quarter moon, my boy, your eyelashes like calligraphy, closed in guileless sleep. I said to you, ‘Hold my hand. Nothing bad will happen.' These are only words. A father's tricks. It slays your father, your faith in him. Because all I can think tonight is how deep the sea, and how powerless I am to protect you from it. Pray God steers the vessel true, when the shores slip out of eyeshot and we are in the heaving waters, pitching and tilting, easily swallowed. Because you, you are precious cargo, Marwan, the most precious there ever was. I pray the sea knows this. Inshallah. How I pray the sea knows this.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

At the end of his visit, Mr. Peterson's doctor wrote out a complicated list of dietary recommendations for Bett, which included meat, meat, and meat, and also plenty of butter and cream. He said she was lacking animal proteins, what Bett called 'grr.' Now instead of washing and ironing all morning, their mother spent that time preparing meals- 'A carnivore's delight!' Twiss said- for Bett. She'd fry ground beef, bake it, or boil it until it was hard and gray. "Look!" Twiss said on boiled meat days. "A brain!

Wakame. Kombucha. Umami. These were the words peppering Juliette's thoughts the morning Amelie Dusollier called. Juliette had been experimenting with Asian flavors- sweet and sour and pickled and crispy-fried- ingredients Jean-Paul would never have heard of.

Saturday afternoon she deboned chicken breasts and put the raw meat aside; then she simmered the bones with green onions and squashed garlic and ginger. She mixed ground pork with diced water chestnuts and green onions and soy sauce and sherry, stuffed the wonton skins with this mixture, and froze them to be boiled the next day. Then she made the stuffing for Richard's favorite egg rolls. It was poor menu planning- Vivian would never have served wontons and egg rolls at the same meal- but she felt sorry for Richard, living on hot dogs as he'd been. Anyway they all liked her egg rolls, even Aunt Barbara. Sunday morning she stayed home from church and started the tea eggs simmering (another source of soy sauce for Annie). She slivered the raw chicken breast left from yesterday- dangling the occasional tidbit for J.C., who sat on her stool and cried "Yeow!" whenever she felt neglected- and slivered carrots and bamboo shoots and Napa cabbage and more green onions and set it all aside to stir-fry at the last minute with rice stick noodles. This was her favorite dish, simple though it was, and Aunt Rubina's favorite; it had been Vivian's favorite of Olivia's recipes, too. (Vivian had never dabbled much in Chinese cooking herself.) Then she sliced the beef and asparagus and chopped the fermented black beans for her father's favorite dish.

There, on the far side of of the Atlantic, would be Maine, but despite the shared ocean, her island and this one were worlds apart. Where Inishmaan was gray and brown, its fragile man-made soil supporting only the hardiest of low-growing plants, the fertile Quinnipeague invited tall pines in droves, not to mention vegetables, flowers, and improbable, irrepressible herbs. Lifting her head, eyes closed now, she breathed in the damp Irish air and the bit of wood smoke that drifted on the cold ocean wind. Quinnipeague smelled of wood smoke, too, since early mornings there could be chilly, even in summer. But the wood smoke would clear by noon, giving way to the smell of lavender, balsam, and grass. If the winds were from the west, there would be fry smells from the Chowder House; if from the south, the earthiness of the clam flats; if from the northeast, the purity of sweet salt air.

What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside. "Barbecue." "This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill." Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes." "Like the candy bar?" "Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'" Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'" "Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death." Emily looked at him strangely. "And occasionally a broccoli casserole," he added.

For Breakfast Intact grain, such as steel cut oats, hulled barley, or buckwheat groats (cooked by boiling in water on a low flame). If you soak the grain overnight, the cooking time will be much shorter in the morning. Add ground flaxseeds, hemp seeds, or chia seeds to this hot cereal, along with fresh or frozen fruit. Use mostly berries, with shredded apple and cinnamon. Or a serving of coarsely ground, 100 percent whole grain bread with raw nut butter. Or as a quick and portable alternative, have a green smoothie, such as my Green Berry Blended Salad. For Lunch A big (really, really big!) salad with a nut/seed-based dressing (see Chapter 9 for some great choices) Vegetable bean soup One fresh fruit For Dinner Raw vegetables with a healthful dip A cooked green vegetable that is simply and quickly prepared: steamed broccoli florets; sautéed leafy greens such as kale, collard greens, or Swiss chard; asparagus, frozen artichoke hearts, or frozen peas. A vegetable dish that has some starchy component or intact grain with it, such as a bean/oat/mushroom burger on a whole wheat pita or a stir-fried dish with onions, cabbage, mushrooms, and water chestnuts with wild rice or other intact grain and a sauce such as Thai peanut sauce.

Think about it. Look at what it took for intelligence to emerge in Nature. Today is Monday. If the 3.8 billion years life has thrived on Earth equated to 38 days, then for over a month all we had around here were microbes. “Complex, multicellular life arose last Wednesday. Dinosaurs came in on Friday. Sometime this morning, around 1am, a meteor struck and the best part of an entire phylogenetic clade was pushed to extinction. Those few avian dinosaurs that did survive went on to supply us with deep fried chicken and scrambled eggs.” I can’t help but smile at Avika’s compressed take on the history of life on Earth. “Mammals have been around at least since Sunday, but they were little more than rodents most of the time. That rock from space cleared out vast swathes of the ecosystem, and mammals rushed to fill the gap. “Every multicellular creature has some degree of intelligence, or at least instinct, but it wasn’t until some point in the last hour that the wisest of men, Homo sapiens arose, and yet even then, intelligence was little more than a desperate struggle for survival. “For the last seven minutes, or roughly two hundred thousand years, our intelligence extended little further than chipping at rocks to make stone knives. “In the last thirty seconds, we’ve been on a bender. We’ve built pyramids, sailed the oceans and landed on the Moon!” I say, “So your point is, human intelligence is the pinnacle of evolution?” “Oh, no. Not at all. There’s plenty of intelligence in the animal kingdom, especially among mammals, birds and cephalopods, but it took 3.8 billion years before intelligence could exploit its own ingenuity and blossom in its own right. “If all our intellectual accomplishments are the result of the last thirty seconds, then perhaps creating artificial intelligence isn’t quite as easy as busting out some Perl scripts.” I

We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.

It took about fifteen weeks—a little more than three months—for Dr. Ham to change my inner narrative from a hateful whip-bearing tyrant to a chill(er) surfer dude. Like love and bankruptcy, it happened slowly, then all at once. Right now, I’m making breakfast. I woke up late, I accidentally missed a call this morning, it’s eleven A.M., and I have work to do. But I’m not rushing. I’m sautéing potatoes and onions and peppers together and frying eggs and chopping cilantro for some breakfast tacos. I assemble them carefully and then crumble cotija on top. They are delicious. I decide I’ll get to washing up when I get to it. I’ll get to everything when I get to it. The world will keep turning. The tacos are delicious, and I take my time eating them. And then I’m marvelling: Oh, wow. Maybe this life I’ve got is going to be spectacular, after all.

If you saw the documentary Super Size Me, you recall filmmaker Morgan Spurlock’s quest to see what would happen if he ate nothing but McDonald’s food for thirty consecutive days. For the first few days, we watched him cringe, even vomit from his relentless fare of Big Macs, fries, and shakes. He felt sick. He suffered terrible headaches. But then a funny thing happened. That feeling of sickness went away. The headaches disappeared. Suddenly, he began to crave the food that just days prior had him cringing and buckled over. Then he began to wake up each morning with a headache that wouldn’t quit until he got his McDonald’s fix. How can this be explained? According to Compton, Morgan’s dietary shift from a primarily plant-based diet to an entirely fast-food regimen effectively and quite rapidly replaced his healthy gut flora with a pathogenic microbial ecology that thrived specifically on the ingredients present in McDonald’s food.

Morning, Will,” I greet my colleague as a folder slides out of his half-open briefcase. He bends over to pick it up, and I’m greeted with his unimpressive rear end. Two flat fried eggs in a hanky.

On Monday morning, October 27, 1969, Sheila fried up a couple of eggs slotted in some toast and brewed three cups of tea while I wrote something called “Your Song.” I don’t think it took me more than ten minutes, but it’s eventual melodic accompaniment and release would traverse decades, becoming our signature song and, in the minds of many, our first bona fide classic.

When Ada woke up the next morning, the house was filled with unusual smells. Her aunt had prepared breakfast – or a banquet, more like it. Grilled halloumi with za’atar, baked feta with honey, sesame halva, stuffed tomatoes, green olives with fennel, bread rolls with black olive spread, fried peppers, spicy sausage, spinach börek, puff-pastry cheese straws, pomegranate molasses with tahini, hawthorn jelly, quince jam and a large pan of poached eggs with garlic yogurt were all neatly arrayed on the table.

Three weeks later, it’s the day before I need to leave, and I really don’t want to do it. Mack has been different ever since his breakdown during the massage. It’s like some sort of internal struggle has been resolved. He’s not the man he used to be—he’s quieter, more brooding—but that core of sweetness that’s always been at the heart of him has shown its face again. So we’ve spent the past three weeks going through life together, doing chores around the cabin, hunting, fishing or driving to the market, and having a lot of sex. I would have thought some of our enthusiasm might have waned after so many weeks, but it hasn’t. The sex is still as hot and wild and creative and needy as it was that very first week. Today we went fishing in the morning and fried up our catch for lunch. I took a shower while Mack washed the dishes, and then he took a shower while I locked up the cabin in preparation for our regular afternoon in the bedroom. We didn’t actually make it to the bed. Mack walked out of the bathroom naked and took me right there against the wall of the hallway. Then he carried me into the bedroom and fucked me on my hands and knees at the foot of the bed while he stood beside it. At that point, he was about to lose it, so I finished him off in my mouth. We dozed contentedly for an hour or so until Mack woke up and got going again. He spent a long time on foreplay until he finally had me ride his face until I came over and over again. Feeling ambitious, I eventually leaned over so I could take him in my mouth at the same time. I usually get too distracted to do that position effectively, but I did okay today. Mack came hard into my mouth just before I came again myself. Now we’ve collapsed back on the bed, naked and tangled together as we try to catch our breath. He’s so winded his inhales are loud and hoarse, and he moans with each exhale. I search my mind, but I honestly can’t remember him this wiped out after sex in our relationship before this cabin. Not just physically but in a way deeper than that. Like he’s pouring himself into it in a way he never did before. Maybe that’s part of what’s changed for me. Or maybe it’s simply that I’ve changed myself. Either way, I’ve had none of the fears and anxiety spirals and confusion that used to plague me whenever I used to think through our relationship. I know what I want now, and it’s simply my bad luck that Mack needs something different.

Would you go into a relationship planning the breakup? Would you write the prenup on a first date? Would you meet with a divorce lawyer the morning of your wedding? That would be ridiculous, right?

Returning home on the evening of his engagement he had bewildered Mrs. Tims by seizing her as she stood in front of the kitchen-stove, a frying-pan full of sausages in her hand, and waltzing her round the kitchen, frying-pan and all. Subsequently five of the six sausages had been recovered; but the sixth was not retrieved until the next morning when, in dusting, Mrs. Tims discovered it on the mantelpiece.

Then the heavy lifting began. For the next six months, our employees rarely saw their families. We worked deep into the night, seven days a week. Despite two hit movies, we were conscious of the need to prove ourselves, and everyone gave everything they had. With several months still to go, the staff was exhausted and starting to fray. One morning in June, an overtired artist drove to work with his infant child strapped into the backseat, intending to deliver the baby to day care on the way. Some time later, after he’d been at work for a few hours, his wife (also a Pixar employee) happened to ask him how drop-off had gone—which is when he realized that he’d left their child in the car in the broiling Pixar parking lot. They rushed out to find the baby unconscious and poured cold water over him immediately. Thankfully, the child was okay, but the trauma of this moment—the what-could-have-been—was imprinted deeply on my brain. Asking this much of our people, even when they wanted to give it, was not acceptable. I had expected the road to be rough, but I had to admit that we were coming apart. By the time the film was complete, a full third of the staff would have some kind of repetitive stress injury. In the end, we would meet our deadline—and release our third hit film. Critics raved that Toy Story 2 was one of the only sequels ever to outshine the original, and the total box office would eventually top $500 million. Everyone was fried to the core, yet there was also a feeling that despite all the pain, we had pulled off something important, something that would define Pixar for years to come. As Lee Unkrich says, “We had done the impossible. We had done the thing that everyone told us we couldn’t do. And we had done it spectacularly well. It was the fuel that has continued to burn in all of us.” T

My grandfather woke up to a beer and fried bacon and sausage every morning, and he lived to be ninety-five. Outlived every vegetarian, vegan, and whatever the fuck I’ve ever heard of.” “Doesn’t mean he felt good doing it.” He paused. “You know the Hindus think animals have prana, energy, and if an animal is killed, the energy rots. It turns dark. And when we eat the meat, we ingest that dark energy.” “Yeah, well, maybe they just haven’t been over to Pat’s Barbeque and had their ribs.” Dixon

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

When two men try on lipstick together at two in the morning, something happens. Friendship, partnership, bonding...something.

EARNINGS McDonald's Plans Marketing Push as Profit Slides By Julie Jargon | 436 words Associated Press The burger giant has been struggling to maintain relevance among younger consumers and fill orders quickly in kitchens that have grown overwhelmed with menu items. McDonald's Corp. plans a marketing push to emphasize its fresh-cooked breakfasts as it battles growing competition for the morning meal. Competition at breakfast has heated up recently as Yum Brands Inc.'s Taco Bell entered the business with its new Waffle Taco last month and other rivals have added or discounted breakfast items. McDonald's Chief Executive Don Thompson said it hasn't yet noticed an impact from Taco Bell's breakfast debut, but that the overall increased competition "forces us to focus even more on being aggressive in breakfast." Mr. Thompson's comments came after McDonald's on Tuesday reported that its profit for the first three months of 2014 dropped 5.2% from a year earlier, weaker than analysts' expectations. Comparable sales at U.S. restaurants open more than a year declined 1.7% for the quarter and 0.6% for March, the fifth straight month of declines in the company's biggest market. Global same-store sales rose 0.5% for both the quarter and month. Mr. Thompson acknowledged again that the company has lost relevance with some customers and needs to strengthen its menu offerings. He emphasized Tuesday that McDonald's is focused on stabilizing key markets, including the U.S., Germany, Australia and Japan. The CEO said McDonald's has dominated the fast-food breakfast business for 35 years, and "we don't plan on giving that up." The company plans in upcoming ads to inform customers that it cooks its breakfast, unlike some rivals. "We crack fresh eggs, grill sausage and bacon," Mr. Thompson said. "This is not a microwave deal." Beyond breakfast, McDonald's also plans to boost marketing of core menu items such as Big Macs and french fries, since those core products make up 40% of total sales. To serve customers more quickly, the chain is working to optimize staffing, and is adding new prep tables that let workers more efficiently add new toppings when guests want to customize orders. McDonald's also said it aims to sell more company-owned restaurants outside the U.S. to franchisees. Currently, 81% of its restaurants around the world are franchised. Collecting royalties from franchisees provides a stable source of income for a restaurant company and removes the cost of operating them. McDonald's reported a first-quarter profit of $1.2 billion, or $1.21 a share, down from $1.27 billion, or $1.26 a share, a year earlier. The company partly attributed the decline to the effect of income-tax benefits in the prior year. Total revenue for the quarter edged up 1.4% to $6.7 billion, though costs rose faster, at 2.3%. Analysts polled by Thomson Reuters forecast earnings of $1.24 a share on revenue of $6.72 billion.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?

It was a bacon morning. Out of every window, the delicious odor of pig meat frying.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

Psalm 55:17 (NLT) Morning, noon, and night I cry out in my distress, and the Lord hears my voice.

Mark 1:35 (NIV) Very early in the morning, while it was still dark, Jesus got up, left the house and went off to a solitary place, where he prayed.

Psalm 5:3 (NIV) In the morning, Lord, you hear my voice; in the morning I lay my requests before you and wait expectantly.

Dear God, give me the strength to rise early in the morning. Give me the desire to fol ow you and worship you before the sun breaks the plain. YouTube “Casting Crowns Here’s my Heart Lord Lyrics

They were all wrong about hell, he thought. Hell wasn't a nice cosy place where you fried. Hell was a great cold echoing cave where there was neither past nor future; a black, echoing desolation. Hell was concentrated essence of a winter morning after a sleepless night of self-distaste.

Mimi's and Frannie's both served fried chicken, yes. And they had the same kind of name. And they had been started by sisters. But from there, the similarities---and any competition---ended. Frannie's was open all day, with an extensive menu. Mimi's offered only dinner: chicken, biscuits, French fries, and salad, and off-the-menu doughnuts on Saturday mornings for those in the know. And of course pie, but only when the spirit moved her mother to bake.

turn back to the eggs I’m scrambling in a frying pan. “Mom!” Hannah can’t seem to say that word anymore without the whiny edge to her voice that draws the word out for at least two syllables. Mo-om. I remember how happy I was the first time she said “mama.” I shake my head at my old naïve self. “Why do you have to say it like that?” “Say it like what? I just said ‘Good morning.’” “Right.” Hannah groans. “Like that.” “Like what?” “Like… oh my God, you know what I mean.” “I really don’t, Hannah.” “You say it like… I don’t know. Just don’t say it like that.” I’m not sure how to

Likewise, when she sometimes found arrows stuck in the roots of trees, she quietly unscrewed the shafts and used them to stake plants in the poison garden, where Herself grew hemlock, tall thimbleweed, white snakeroot, swamp milkweed, poison sumac, and bloodroot. Poison ivy with its white berries was ubiquitous on the island and didn't need any special place. This morning the island was alive with flowery and moldy fragrances, alive with the urgent trills and chirps of birdsong, while more quietly, down low, sounds of scurrying and munching. The island was bursting with spring things to count and measure and eat--- ramps and wild onion sprouts, three-leaved trillium and speckled trout lily, dandelions, horse tails, tender new nettles for tea, pokeweed shoots to boil, fiddlehead ferns to fry.

One Sunday morning, the boy left with a cow for the riverbank. He wanted to give it water and a wash. Before he left, Moyang told Syed Hussain to return early. She and her husband had a rich catch of gourami fish from the paddy fields. They were going to have fried gouramis for lunch. ‘Save me some,’ the boy said excitedly, as he towed the cow towards the river. “He didn’t return by noon. By 3 pm, the villagers beat the drums at the mosques in the area, signalling an emergency. The boy had gone missing. Before the evening prayer, the villagers found the cow dead by the river. It was slashed to death. Your great-grandmother feared the worst.

She opened the window and breathed in the morning air. It had rained a little overnight and everything had been washed clean. Ivy leaves looked lacquered, bee wings hummed in hawthorn blossoms, strings of birdsong seemed to garland the garden, and all was sweet, fresh and bright. Stella could smell newly mown grass, honeysuckle, breaking buds of lilac--- and, yes, frying bacon.

this is about the things that I love the very most about you — your passion, your determination, the grumpy look on your face before you have coffee in the morning, the obsession you have with French fries... and your heart.