Fried Chicken Quotes

Am I tough? Am I strong? Am I hard-core? Absolutely. Did I whimper with pathetic delight when I sank my teeth into my hot fried-chicken sandwich? You betcha.

Last time I was down South I walked into this restaurant, and this white waitress came up to me and said: 'We don't serve colored people here.' "I said: 'that's all right, I don't eat colored people. Bring me a whole fried chicken.

Frying chicken always makes me feel a little better about life.

I love sushi, I love fried chicken, I love steak. But there is a limit to my love,

For Children: You will need to know the difference between Friday and a fried egg. It's quite a simple difference, but an important one. Friday comes at the end of the week, whereas a fried egg comes out of a chicken. Like most things, of course, it isn't quite that simple. The fried egg isn't properly a fried egg until it's been put in a frying pan and fried. This is something you wouldn't do to a Friday, of course, though you might do it on a Friday. You can also fry eggs on a Thursday, if you like, or on a cooker. It's all rather complicated, but it makes a kind of sense if you think about it for a while.

August Landry does not trust people, but she trusts fried chicken.

The Westboro Baptist Church is no more a church than Church's Fried Chicken is a church.

I suck at all this supernatural stuff. But I fry a mean chicken. Oh, good. I hate it when the nice ones get fried.

Oh it don't make no kind of sense. Big ol' ox like Grady won't sit next to a colored child. But he eats eggs- shoot right outta chicken's ass!

There was fried chicken in the litter box, so I helped myself and took a shit. I am a cat lover and a fan of KFC. I always take mine to go.

Only a rank degenerate would drive 1,500 miles across Texas without eating a chicken fried steak.

I get tired of hearing it's a crummy world and that people are no damned good. What kind of talk is that? I know a place in Payette, Idaho, where a cook and a waitress and a manager put everything they've got into laying a chicken-fried steak on you.

She held up the arrow again and threatened the bird. "You do anything, ignite a single spark, and I'm having Kentucky Fried Chicken for dinner.

This is Popkenchurch. Popkenchurch is when you buy fried chicken and Cajun rice from Popeyes, biscuits from KFC, and fried okra and corn on the cob from Church’s.

God, it was hot! Forget about frying an egg on the sidewalk; this kind of heat would fry an egg inside the chicken.

The hour of noon has passed,' said Judge Fang. 'Let us go and get some Kentucky Fried Chicken.

They're real strong magic, they make you have good luck. Not like fried chicken when you're not lookin' for it, but things like long life n' good health, n' passin' six weeks tests...these are real valuable to somebody.

Life was just a tire swing. 'Jambalaya' was the only song I could sing. Blackberry pickin', eatin' fried chicken, And I never knew a thing about pain. Life was just a tire swing.

Nothing rekindles my spirits, gives comfort to my heart and mind, more than a visit to Mississippi... and to be regaled as I often have been, with a platter of fried chicken, field peas, collard greens, fresh corn on the cob, sliced tomatoes with French dressing... and to top it all off with a wedge of freshly baked pecan pie.

We ordered food a few hours ago and worked through dinner. I had pasta with chicken, while Kate preferred a turkey club with fries on the side. Much as I hate to admit it, I’m impressed. Obviously, she doesn’t subscribe to the “I can only eat salads in front of the opposite sex” rule of thumb a lot of chicks swear by. Who gave women that idea? Like a guy’s going to say to his friend, “Dude, she was one fugly chick, but once I saw her chomping that romaine, I just had to nail her.

I left it with a warmer,” he said drily. Because war mages ate their fried chicken frozen to the ground and they liked it.

Why did you come back here, then? Why risk it? Couldn’t you find a place where you wouldn’t have any other Packs to deal with?” He cupped my face in his hands, his thumb gently brushing a snowflake from my eyelashes. “You know why I came back.” My heart started beating against my ribcage as if it was trying to break free. “The fried chicken they serve at The Farmhouse?” “I came back for you, Scout.” I had to say something. Something clever. Something dazzling. Something to make this moment perfect. “I hope the snow sticks.

You learn to forgive (the South) for its narrow mind and growing pains because it has a huge heart. You forgive the stifling summers because the spring is lush and pastel sprinkled, because winter is merciful and brief, because corn bread and sweet tea and fried chicken are every bit as vital to a Sunday as getting dressed up for church, and because any southerner worth their salt says please and thank you. It's soft air and summer vines, pine woods and fat homegrown tomatoes. It's pulling the fruit right off a peach tree and letting the juice run down your chin. It's a closeted and profound appreciation for our neighbors in Alabama who bear the brunt of the Bubba jokes. The South gets in your blood and nose and skin bone-deep. I am less a part of the South than it is part of me. It's a romantic notion, being overcome by geography. But we are all a little starry-eyed down here. We're Rhett Butler and Scarlett O'Hara and Rosa Parks all at once.

we are burning like a chicken wing left on the grill of an outdoor barbecue we are unwanted and burning we are burning and unwanted we are an unwanted burning as we sizzle and fry to the bone the coals of Dante's 'Inferno' spit and sputter beneath us and above the sky is an open hand and the words of wise men are useless it's not a nice world, a nice world it's not ...

Grandma said that a skillet’s good for three things: frying chicken, baking corn bread, and going upside an obstinate man’s head.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

Artist or no-artist, I can't pass up a piece of fried chicken when I see one.

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.

I am a southern woman. I don’t need your help in the kitchen, boy,” Emersyn screamed from downstairs, two floors down. She was cooking fried chicken for everyone, and the smell was pure Heaven. “Touch my chicken, and you’ll lose an arm, Easton! GET! SHOO!

[Crisco] ain't just for frying. You ever get a sticky something stuck in your hair,like gum?...That's right, Crisco. Spread this on a baby's bottom, you won't even know what diaper rash is...shoot, I seen ladies rub it under they eyes and on they husband's scaly feet...Clean the goo from a price tag, take the squeak out a door hinge. Lights get cut off, stick a wick in it and burn it like a candle....And after all that, it'll still fry your chicken.

In Louisiana, one of the first stages of grief is eating your weight in Popeyes fried chicken. The second stage is doing the same with boudin. People have been known to swap the order. Or to do both at the same time.

We pass Tinsley's Fried Chicken with the big sign that reads, TRY OUR BIG, JUICY BREASTS.

So many times in life we're faced with a choice: when a task becomes super difficult, will we flip out and quit, or will we stay focused and keep fighting?". "With strong faith in God and some serious determination, every dream is possible - especially if your mama refuses to let you fly home, fry chicken, and give up

I finally figured out the real difference between irony and satire--irony is when you fry a chicken in batter mixed from its own eggs, and satire is when you crack jokes about it.

I am the literary equivalent of a Big Mac and Fries. ~ Stephen King - If King is this then I guess I'm a chicken nugget.

What type of food?" "What do you mean what type?" "I mean Mexican, Italian, French, American?" "I wasn't aware that American was a type of food," Kara said. "Sure it is. Hamburgers, fried chicken, hot dogs, apple pie; I don't know any food more American than that.

You can’t. He has it shielded. Besides, he’s a god and can be a nasty one if you upset him. You try popping into any place where his beloved wife is and you’ll get fried faster than chicken at KFC. He doesn’t have a sense of humor when it comes to her. So wipe the frown off your face before you hurt her feelings and get gutted for it. (Phobos)

But here's something that I know about friendship: Sometimes the right thing to do is to not point out that your friend hasn't touched her chicken fingers or French fries and not point that maybe she's just overreacting. Instead, you just smile and sit with her and say, "I understand" when really, you don't understand her at all.

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

And the City, in its own way, gets down for you, cooperates, smoothing its sidewalks, correcting its curbstones, offering you melons and green apples on the corner. Racks of yellow head scarves; strings of Egyptian beads. Kansas fried chicken and something with raisins call attention to an open window where the aroma seems to lurk. And if that's not enough, doors to speakeasies stand ajar and in that cool dark place a clarinet coughs and clears its throat waiting for the woman to decide on the key. She makes up her mind and as you pass by informs your back that she is daddy's little angel child. The City is smart at this: smelling and good and looking raunchy; sending secret messages disguised as public signs: this way, open here, danger to let colored only single men on sale woman wanted private room stop dog on premises absolutely no money down fresh chicken free delivery fast. And good at opening locks, dimming stairways. Covering your moans with its own.

Easy for you to say," Polly said. "You've lived here all your life and stayed under the radar. No one points at you." "Sometimes small children point at my butt," Aunt Rhea said. "But that's just on account of all the fried chicken.

They claim revenge is a dish best served cold, but I've found it to be equally delicious hot - not unlike fried chicken.

Dinner was fried chicken, collard greens, and silence.

Anyone could buy a green Jaguar, find beauty in a Japanese screen two thousand years old. I would rather be a connoisseur of neglected rivers and flowering mustard and the flush of iridescent pink on an intersection pigeon's charcoal neck. I thought of the vet, warming dinner over a can, and the old woman feeding her pigeons in the intersection behind the Kentucky Fried Chicken. And what about the ladybug man, the blue of his eyes over gray threaded black? There were me and Yvonne, Niki and Paul Trout, maybe even Sergei or Susan D. Valeris, why not? What were any of us but a handful of weeds. Who was to say what our value was? What was the value of four Vietnam vets playing poker every afternoon in front of the Spanish market on Glendale Boulevard, making their moves with a greasy deck missing a queen and a five? Maybe the world depended on them, maybe they were the Fates, or the Graces. Cezanne would have drawn them in charcoal. Van Gogh would have painted himself among them.

Mary Jane she set at the head of the table, with Susan alongside of her, and said how bad the biscuits was, and how mean the preserves was, and how ornery and tough the fried chickens was—and all that kind of rot, the way women always do for to force out compliments; and the people all knowed everything was tiptop, and said so—said 'How do you get biscuits to brown so nice?' and 'Where, for the land's sake, did you get these amaz'n pickles?' and all that kind of humbug talky-talk, just the way people always does at a supper, you know.

I can see how I could write a bold account of myself as a passionate man who rose from humble beginnings to cut a wide swath in the world, whose crimes along the way might be written off to extravagance and love and art, and could even almost believe some of it myself on certain days after the sun went down if I’d had a snort or two and was in Los Angeles and it was February and I was twenty-four, but I find a truer account in the Herald-Star, where it says: “Mr. Gary Keillor visited at the home of Al and Florence Crandall on Monday and after lunch returned to St. Paul, where he is currently employed in the radio show business… Lunch was fried chicken with gravy and creamed peas”.

You can say a lot of bad things about Alabama, but you can't say Alabamans as a people are unduly afraid of deep fryers. In that first week at the Creek, the cafeteria served fried chicken, chicken fried steak, and fried okra, which marked my first foray into the delicacy that is the fried vegetable.

Before that summer, I had many times heard long-winded Baptist preachers take ten minutes to pray over card tables of potato salad and fried chicken at church picnics, but the way those sweating, red-faced men sat around on stacked pallets of lumber gulping oysters taught me most of what I knew about simple gladness.

This church picnic ain't no picnic./You're my fried chicken./ Holy finger-lickin'..." Savannah yelled at him over the music. "Are you callin' me a piece a fried chicken?" "Nah. Not you, Slush Queen. Never." He closed his eyes and pounded out the drums on the dashboard of the Beater. As I got out of the car, I felt sorrier for Link than ever.

Nana’s oven-baked fried chicken cut off the bone (with plenty of ketchup) was a huge hit. So were Thanksgiving turkey bathed in gravy and Nana’s Passover brisket

Somewhere in the lane after that they came level with a small door next to a fried chicken shop. There was a small red-lit sign over this door.

Every time I visit, he sends me off to the Chicken Ranch to fetch dinner. Deep fried chicken, greasy potatoes, BBQ sauce. I can feel my arteries clogging just thinking about

I’m sorry Brooke.  I didn’t know that when I thought I was eating a fried chicken sandwich, I was really eating bigotry and oppression.

What about people with high cholesterol who keep eating French fries? Do we say a disease is not biological because it’s influenced by behavior? No one starts out hoping to become an addict; they just like drugs. No one starts out hoping for a heart attack; they just like fried chicken.

Do you know our chicken schedule? Because we have a chicken schedule. We eat fried chicken on Mondays, roasted chicken on Wednesdays, and barbecued chicken breasts on Fridays. It never varies.

Ain’ no Black people need no therapists, ’cause we don’ be havin’ those mental issues. OCD, ADD, PTSD, and all those other acronyms they be comin’ up with every day. I’m tellin’ you, the only acronyms Black folk need help with is the NYPD, FBI, CIA, KKK, and KFC, ’cause I know they be puttin’ shit in those twelve-piece bucket meals to make us addicted to them. All that saturated fat, sodium.

I remembered a friend of mine dying from AIDS, and while he was visiting his family on the coast for the last time, he was seated in the grass during a picnic to which dozens of family members were invited. He looked up from his fried chicken and said, "I just want to die with a big dick in my mouth.

People in trailers were canned and labeled much like the apple juice down at the plant, stamped with ingredients for all the world to see: chicken fried steak, overcooked vegetables, no working knowledge of any major Italian movie directors--the list went on and on.

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.

I was in bed at my beach house, but could not sleep because of some fried chicken in the icebox that I felt entitled to. I waited till my wife dropped off, and tiptoed into the kitchen. I remembered looking at the clock. It was precisely four-fifteen. I'm quite certain of this, because our kitchen clock has not worked in twenty-one years and is always at that time. I also noticed that our dog, Judas, was acting funny. He was sanding up on his hind legs and singing, 'I Enjoy Being a Girl.' Suddenly the room turned bright orange. At first, I thought my wife had caught me eating between meals and set fire to the house. Then I looked out the window, where to my amazement I saw a gigantic cigar-shaped aircraft hovering just over the treetops in the yard and emitting an orange glow. I stood transfixed for what must have been several hours, though our clock still read four-fifteen, so it was difficult to tell. Finally, a large, mechanical claw extended from the aircraft and snatched the two pieces of chicken from my hand and quickly retreated. When I reported the incident to the Air Force, they told me that what I had seen was a flock of birds. When I protested, Colonel Quincy Bascomb personally promised that the Air Force would return the two pieces of chicken. To this day, I have only received one piece.

Mrs. Threadgoode pulled something out of the Cracker Jack box and all of a sudden her eyes lit up. “Oh Evelyn, look! Here’s my prize. It’s a little miniature chicken… just what I like!” and she held it out for her friend to see.

Sitting through a three hour long sociology class Tuesday night hadn’t been as bad as I thought it would be, but by the time class let out, I was starving. Before I headed back to my apartment, I stopped by Sheetz—a convenience store/gas station we didn’t have in Texas—and got a MTO. A Made To Order salad, heavy on the fried chicken strips and ranch dressing. Mmm. Healthy.

The hippopotamus is a vegetarian but ferociously territorial (you might find that true of certain vegans you know), and will flip a raft or bite it in half: once one is in the water, the crocodiles show up like a bunch of starving hobos descending on a boxcar full of fried chicken.

unaccustomed to the ambushes of family life, and perhaps it is just as well that I can offer her little of that life. I would like to give her more. I would like to promise her that she will grow up with a sense of her cousins and of rivers and of her great-grandmother’s teacups, would like to pledge her a picnic on a river with fried chicken and her hair uncombed, would like to give her home for her birthday, but we live differently now and I can promise her nothing like that. I give her a xylophone and a sundress from Madeira, and promise to tell her a funny story.

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!

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.

I was almost tempted to ask my parents to fry some chicken and mash some potatoes and grill some corn on the cob, but that would've only stopped Arthur from discovering more about me. The little things that form the bigger picture.

Once I find my way to Grandma's restaurant, after what feels like a zillion wrong turns and dead ends, I walk in and smell all the bomb soul food- her famous fried chicken with all the creole seasonings, thyme, rosemary, and tarragon. I even get a whiff of her famous sweet potato pie, and I'm practically drooling.

Sometimes I rode the Circle Line reading a book on organic chemistry and sometimes I read Leave It to Psmith for the 20th or 21st time and sometimes I watched Jeremy Brett's marvellous grotesque Sherlock Holmes or of course Seven Samurai. I sometimes went out for Tennessee Fried Chicken. Day followed day. A year went by.

So when you’re in doubt and feeling a little afraid, just do what Colonel Sanders did to his little chicken. He fried it.

I thought for the longest time that chicken-fried steak was steak that had been fried by specially trained chickens,

I would like to give her more. I would like to promise her that she will grow up with a sense of her cousins and of rivers and of her great-grandmother’s teacups, would like to pledge her a picnic on a river with fried chicken and her hair uncombed, would like to give her home for her birthday, but we live differently now and I can promise her nothing like that.

Mondays taste like split-pea soup, Tuesdays taste like gobbledygook, Wednesdays taste like licorice, Thursdays taste like deep-fried fish, Fridays taste like the color red, Saturdays taste like gingerbread, Sundays taste like chicken breast, But birthdays! Birthdays taste the best! Birthdays taste like chocolate cake, Balloons, presents, and sirloin steak.

Growing up Southern is a privilege, really. It's more than where you were born, it's an idea and state of mind that seems imparted at birth. It's more than loving fried chicken, football, beer, and country music. It's being hospitable and devoted to screen porches, magnolias, red velvet cake, coca cola, and each other. We don't become southern--we're born that way.

Have you forgotten me? by Nancy B. Brewer The bricks I laid or the stitches I sewed. I was the one that made the quilt; a drop of blood still shows from my needle prick. Your wedding day in lace and satin, in a dress once worn by me. I loaned your newborn baby my christening gown, a hint of lavender still preserved. Do you know our cause, the battles we won and the battles we lost? When our soldiers marched home did you shout hooray! Or shed a tear for the fallen sons. What of the fields we plowed, the cotton, the tobacco and the okra, too. There was always room at my table for one more, Fried chicken, apple pie, biscuits and sweet ice tea. A time or two you may have heard our stories politely told. Some of us are famous, recorded on the pages of history. Still, most of us left this world without glory or acknowledgment. We were the first to walk the streets you now call home, Perhaps you have visited my grave and flowers left, but did you hear me cry out to you? Listen, my child, to the voices of your ancestors. Take pride in our accomplishments; find your strength in our suffering. For WE are not just voices in the wind, WE are a living part of YOU!

...Black people fill every table, either eating fried chicken and seasoned fries or waiting for their order to be ready. When the bell on the door chimes, fifty percent of their eyes fall on us. My skin crawls. I'm not used to being surrounded by people with my skin color. It makes me feel like they can see how other I am. But they can't, right? I could blend in if I tried. I could embrace the country in my accent. I could say ain't and y'all and the N-word and they wouldn't know a thing.

Gary Robinson died hungry. He wanted fried chicken, the three-piece box for $2.19. Drunk, loud, and obnoxious, he pushed ahead of seven customers on line at a fast-food chicken outlet. The counter girl told him that his behavior was impolite. She calmed him down with sweet talk, and he agreed to step to the end of the line. His turn came just before closing time, just after the fried chicken ran out. He punched the counter girl so hard her ears rang, and a security guard shot him—three times.

Was the Buffalo chicken wing invented when Teressa Bellissimo thought of splitting it in half and deep frying it and serving it with celery and blue-cheese dressing? Was it invented when John Young started using mambo sauce and thought of elevating wings into a specialty?

I want my chicken fried, gravy on my steak, and I want my green beans cooked and my tomatoes served raw. Too many fancy restaurants serve their green beans raw and then they cook their tomatoes - and give you some sort of hard, dark bread with it. This is an unholy aberration I cannot abide.

a god eater? I mean, Reyes was a god and I liked to nibble on him, but what an odd thing to call someone. Unless I was drunk when I hit an all-night drive-through and ordered chicken McGodlets – with fries, of course – I’d never eaten a god in my life. Still, I bet they’d be good with ketchup.

After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.

I love London. I love everything about it. I love its palaces and its museums and its galleries, sure. But also, I love its filth, and damp, and stink. Okay, well, I don’t mean love, exactly. But I don’t mind it. Not any more. Not now I’m used to it. You don’t mind anything once you’re used to it. Not the graffiti you find on your door the week after you painted over it, or the chicken bones and cider cans you have to move before you can sit down for your damp and muddy picnic. Not the everchanging fast food joints – AbraKebabra to Pizza the Action to Really Fried Chicken – and all on a high street that despite its three new names a week never seems to look any different. Its tawdriness can be comforting, its wilfulness inspiring. It’s the London I see every day. I mean, tourists: they see the Dorchester. They see Harrods, and they see men in bearskins and Carnaby Street. They very rarely see the Happy Shopper on the Mile End Road, or a drab Peckham disco. They head for Buckingham Palace, and see waving above it the red, white and blue, while the rest of us order dansak from the Tandoori Palace, and see Simply Red, White Lightning, and Duncan from Blue. But we should be proud of that, too. Or, at least, get used to it.

This wrap! It's made of rice! Now I get it... it's a variation on a Bánh Xèo!" BÁNH XÈO Literally meaning "Sizzling Cake," it is a Vietnamese rice-flour pancake. The batter is made from rice flour, water, coconut milk and other ingredients and is then spread thinly and fried like a crepe. Once cooked, ingredients like pork, shrimp, and bean sprouts are folded inside. I see the concept behind this dish now! It's mixing piping-hot rice with juicy fried chicken! Fried chicken and rice have always been a golden combination. Here they've recreated that in a form that's easy to eat on the go and just as delicious. And they even managed to do it in an innovative and eye-catching way!

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. “That does look good,” said the ghost in the ruff sadly, watching Harry cut up his steak.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

Wait." Walter went to the basket, taking what was a gray sleeve, drawing it out fro the middle of the heap. "Oh," He said. He held the shapeless wool sweater to his chest. Joyce had knit for months the year Daniel died, and here was the result, her handiwork, the garment that would fit a giant. It was nothing more than twelve skeins of yarn and thousands of loops, but it had the power to bring back in a flash the green-tiled walls of the hospital, the sound of an ambulance trying to cut through city traffic in the distance, the breathing of the dying boy, his father staring at the ceiling, the full greasy bucket of fried chicken on he bed table. "I'll take this one," Walter said, balling up the sweater as best he could, stuffing it into a shopping bag that was half full of the books he was taking home, that he was borrowing. "Oh, honey," Joyce said. "You don't want that old scrap." "You made it. I remember your making it." Keep it light, he said to himself, that's a boy. "There's a use for it. Don't you think so, Aunt Jeannie? No offense, Mom, but I could invade the Huns with it or strap the sleeves to my car tires in a blizzard, for traction, or protect our nation with it out in space, a shield against nuclear attack." Jeannie tittered in her usual way in spite of herself. "You always did have that sense of humor," she said as she went upstairs. When she was out of range, Joyce went to Walter's bag and retrieved the sweater. She laid it on the card table, the long arms hanging down, and she fingered the stitches. "Will you look at the mass of it," she exclaimed. "I don't even recall making it." ""'Memory -- that strange deceiver,'" Walter quoted.

A complete stranger--a giant pancake, no less--has just appeared in their home," Boyd said. "Why isn't anyone reacting to this? Wouldn't they be screaming in terror?" "They love pancakes," Stan said. "What would they do if a fried chicken leg walked in?" "I'm not sure a chicken leg could walk in," said the script supervisor, a lady who wore three layers of shirts and sucked on a pencil as if it were a pacifier. "I suppose it could hop." Stan looked over his shoulder at her. "let me handle this." He turned back to Boyd. "The family knows you. You're not just another pancake off the street. You're a celebrity pancake, the Jay Leno of breakfast foods. Would anyone throw Leno out of their house?" "Okay, assuming you're right, I'm a pancake asking this family to eat me. Am I suicidal or simply filled with self-loathing?" "Take your pick," Stan said. "Whatever will get you through the scene.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

Dell pulled out his cell phone, speed-dialed a number, and put the phone on speaker. A woman answered with a professionally irritated tone: “What do you need now?” “Jade,” Dell said. “Nope, it’s the Easter Bunny. And your keys are on your desk.” Dell shook his head. “Now darlin’, I don’t always call you just because I’ve lost my keys.” “I’m sorry, you’re right. You wallet’s on your desk, too. As for your little black book, you’re on your own with that one, Dr. Flirt. I’m at lunch.” Dell sighed. “What did we say about you and the whole power-play thing?” “That it’s good for your ego to have at least one woman in your life that you can’t flash a smile at and have them drop their panties?” Dell grinned. “I really like it when you say ‘panties.’ And for the record, I knew where my keys and wallet were.” “No you didn’t.” “Okay, I didn’t, but that’s not why I’m calling. Can you bring burgers and fries for me and Brady? Oh, and Adam, too, or he’ll bitch like a little girl.” “You mean ‘Jade, will you pretty please bring us burgers and fries?’” “Yes,” Dell said, nodding. “That. And Cokes.” He looked at Brady, who nodded. “And don’t forget the ketchup.” “You forgot the nice words.” “Oh, I’m sorry,” Dell said. “You look fantastic today, I especially love the attitude and sarcasm you’re wearing.” Jade’s voice went saccharine sweet. “So some low-fat chicken salads, no dressing, and ice water to go, then?” “Fine,” Dell said, and sighed. “Can we please have burgers and fries?" “You forgot the ‘Thank you, Goddess Jade,’ but we’ll work on that. Later, boss.

The real secret, though, is that nobody belongs, whether they are natives or not. After expulsion from paradise all humans are in exile. You can be a Colonel Sanders chicken, born, raised and fried in one quarter of a square foot and you'll still be an outsider. The thing we call reality is a holding tank for people who must worry about belonging -- it's a worrier prison. Don't worry people! You'll soon be fried and eaten. A few of us are writers, hence double-alienated, but happier (because we are busy) If it's true that many of us go through life feeling like we don’t belong, could digression (geographical and otherwise) be our way of trying to forget, or to escape, that feeling? Bad news: there are no digressions. Everything is connected in the whole darn ball of yarn: start pulling at any end and you'll get to the same place. On the other hand, most normal people dislike digression because they have to lose themselves to follow you. The surest way to drive your dear ones crazy is to digress. In private, it's an offense. In public it's "art," "performance.

I recently had dinner with George. We did not eat fish. Instead we ate at a wonderful Vietnamese restaurant. I had lemon-grass chicken with chile, and George had stir-fried vegetables. Both meals were excellent, and both consisted of foods originating far from Spokane. Although we didn’t ask the cook where the chicken and other foodstuffs came from, it isn’t difficult to construct an entirely plausible scenario. Here it is: the chicken was raised on a factory farm in Arkansas. The factory is owned by Tyson Foods, which supplies one-quarter of this nation’s chickens and sends them as far away as Japan, The chicken was fed corn from Nebraska and grain from Kansas. One of seventeen million chickens processed by Tyson that week, this bird was frozen and put onto a truck made by PACCAR. The truck was made from plastics manufactured in Texas, steel milled in Japan from ore mined in Australia and chromium from South Africa, and aluminum processed in the United States from bauxite mined in Jamaica. The parts were assembled in Mexico. As this truck, with its cargo of frozen chickens, made its way toward Spokane, it burned fuel refined in Texas, Oklahoma, California, and Washington from oil originating beneath Saudi Arabia, Venezuela, Mexico, Texas, and Alaska. All this, and I have chickens outside my door.

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5

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.

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.

Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be. On the side. There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced. It simply cannot. Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A. We won’t talk about soft tacos. They don’t make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity. Like Perky and dating. Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails. Taco Death is worse than Taco Purgatory, because the only reason for Taco Death is miscalculation. And that’s all on you. “Oh, God,” Fiona groans through a mouthful of abomination. “You’re doing it, aren’t you?” “Doing what?” I ask primly, knowing damn well what she’s talking about. “You treat eating tacos like you’re the star of some Mythbusters show.” “Do not.” “Do too.” “Even if I do–and I am notconceding the point–it would be a worthwhile venture.” “You are as weird about your tacos as Perky is about her coffee.” “Take it back! I am not that weird.” “You are.” “Am not.” “This is why Perky and I swore we would never come here with you again.” Fiona grabs my guacamole and smears the rounded scoop all over the outside of her soft taco. I shriek. “How can you do that?” I gasp, the murder of the perfect ratio a painful, almost palpable blow. The mashed avocado has a death rattle that rings in my ears. Smug, tight lips give me a grimace. “See? A normal person would shout, ‘Hey! That’s mine!’ but you’re more offended that I’ve desecrated my inferior taco wrapping with the wrong amount of guac.” “Because it’s wrong.” “You should have gone to MIT, Mal. You need a job that involves nothing but pure math for the sake of calculating stupid shit no one else cares about.” “So glad to know that a preschool teacher holds such high regard for math,” I snark back. And MIT didn’t give me the kind of merit aid package I got from Brown, I don’t add. “Was that supposed to sting?” She takes the rest of my guacamole, grabs a spoon, and starts eating it straight out of the little white paper scoop container thing. “How can you do that? It’s like people who dip their french fries in mayonnaise.” I shudder, standing to get in line to buy more guac. “I dip my french fries in mayo!” “More evidence of your madness, Fi. Get help now. It may not be too late.” I stick my finger in her face. “And by the way, you and Perky talk about my taco habits behind my back? Some friends!” I hmph and turn toward the counter.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.