Frozen Food Quotes

Nothing was ever in tune. People just blindly grabbed at whatever there was: communism, health foods, zen, surfing, ballet, hypnotism, group encounters, orgies, biking, herbs, Catholicism, weight-lifting, travel, withdrawal, vegetarianism, India, painting, writing, sculpting, composing, conducting, backpacking, yoga, copulating, gambling, drinking, hanging around, frozen yogurt, Beethoven, Back, Buddha, Christ, TM, H, carrot juice, suicide, handmade suits, jet travel, New York City, and then it all evaporated and fell apart. People had to find things to do while waiting to die. I guess it was nice to have a choice.

His Majesty needs a can-I girl anyway. And I'm not it." "A can-I girl?" Andrea frowned. I leaned back. "'Can I fetch your food, Your Majesty? Can I tell you how strong and mighty you are, Your Majesty? Can I pick your fleas, Your Majesty? Can I kiss your ass, Your Majesty? Can I..." It dawned on me that Raphael was sitting very still. Frozen, like a statue, his gaze fixed on the point above my head. "He's standing behind me, isn't he?" Andrea nodded slowly. "Technically it should be 'may I'," Curran said, his voice deeper than I remembered. "Since you're asking for permission." Why me? "To answer your question, yes, you may kiss my ass. Normally I prefer maintain my personal space, but you're a Friend of the Pack and your services have proven useful once or twice. I strive to accommodate the wishes of persons friendly to my people. My only question is, would kissing my ass be obeisance, grooming, or foreplay?

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one's cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.

His Majesty needs a can-I girl anyway. And I’m not it.” “A can-I girl?” Andrea frowned. I leaned back. “ ‘ Can I fetch you your food, Your Majesty? Can I tell you how strong and mighty you are, Your Majesty? Can I pick out your fleas, Your Majesty? Can I kiss your ass, Your Majesty? Can I...” It dawned on me that Raphael was sitting very still. Frozen, like a statue, his gaze fixed on the point above my head. “He’s standing behind me, isn’t he?” Andrea nodded slowly. “Technically it should be ‘may I,’” Curran said, his voice deeper than I remembered. “Since you’re asking permission.

They would try to make me into a moron who liked television and new cars and frozen food. Don't you understand? Psychiatry is worse than communism. I refuse to be brainwashed. I won't be a robot!

So you make this deal with the gods. You do these dances and they'll send rain and good crops and the whole works? And nothing bad will ever happen. Right.' Prayer had always struck me as more or less a glorified attempt at a business transaction. A rain dance even more so. I thought I might finally have offended Loyd past the point of no return, like stealing the lobster from frozen foods that time, to get myself fired. But Loyd was just thinking. After a minute he said, 'No, it's not like that. It's not making a deal, bad things can still happen, but you want to try not to cause them to happen. It has to do with keeping things in balance.' In balance.' Really, it's like the spirits have made a deal with us.' And what is the deal?' I asked. We're on our own. The spirits have been good enough to let us live here and use the utilities, and we're saying: We know how nice you're being. We appreciate the rain, we appreciate the sun, we appreciate the deer we took. Sorry if we messed up anything. You've gone to a lot of trouble, and we'll try to be good guests.' Like a note you'd send somebody after you stayed in their house?' Exactly like that. 'Thanks for letting me sleep on your couch. I took some beer out of the refrigerator, and I broke a coffee cup. Sorry, I hope it wasn't your favorite one.

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.

All right, You Great Git, You've asked for it. I'll cover the world in Tastee-Freez and Wimpy Burgers. I'll fill it with concrete runways, motorways, aircraft, television, automobiles, advertising, plastic flowers, frozen food and supersonic bangs. I'll make it so noisy and disgusting that even You'll be ashamed of Yourself! No wonder You've so few friends. You're unbelievable!

What he longs for instead, as he sits at the food-strewn table, is winter, winter itself. He wants the essentiality of winter, not this half-season grey selfsameness. He wants real winter where woods are sheathed in snow, trees emphatic with its white, their bareness shining and enhanced because of it, the ground underfoot snow-covered as if with frozen feathers or shredded cloud but streaked with gold through the trees from low winter sun, and at the end of the barely discernible track, along the dip in the snow that indicates a muffled path between the trees, the view and the woods opening to a light that’s itself untrodden, never been blemished, wide like an expanse of snow-sea, above it more snow promised, waiting its time in the blank of the sky.

But for now, the future, like the past, means nothing. For now, there is only a homestead built of trash and scraps, at the edge of a broken city, just beyond a towering city dump; and our arrival-hungry, and half-frozen, to a place of food and water and walls that keep out the brutal winds. This, for us, is heaven.

I took a steadying breath. “Listen, I know we have a full night ahead of us, but I wanted to give you your birthday present.” “Oh, darling, you didn’t need to get me anything. Every day with you is a gift.” He leaned in and kissed me. “Well, I hadn’t planned on getting you a gift, but then something presented itself, so here we are.” “All right then,” he said, placing his glass on the ground. “I’m ready. Where is it?” “That’s the only problem,” I started. I felt my hands begin to shake. “It won’t actually arrive for another seven or eight months.” He smiled but squinted. “Eight months? What in the world could take . . .” As his words drifted away, so did his eyes, leaving my face and making their way to my stomach. He seemed to expect me to look different, for me to be as big as a house already. But I’d done my best to hide everything: the tiredness, the nausea, the sudden distaste for foods. He stared on and on, and I waited for him to smile or laugh or jump up and down. But he sat there, frozen to the point that it started to frighten me. “Maxon?” I reached out and touched his leg. “Maxon, are you all right?” He nodded, still watching my stomach.

-perhaps by sitting down to enjoy one of the microwavable organic TV dinners(four words I never expected to see conjoined)stacked in the frozen food case.

In the United States, frozen cheese pizza is regulated by the Food and Drug Administration. Frozen pepperoni pizza, on the other hand, is regulated by the Department of Agriculture.

I do believe that there are frozen places in ourselves - undigested pockets of pain - that need to be recognized and welcomed, so that we can contact that which has never been hurt or wounded or hungry.

The center [of the supermarket] is for boxed, frozen, processed, made-to-sit-on-your-shelf-for-months food. You have to ask yourself, "If this food is designed to sit in a box for month and months, what is it doing inside my body?" Nothing good, that´s for sure.

I've never seen Salisbury steak on a restaurant menu. It's only in frozen dinners. Is there something we should know about that? What IS Salisbury steak anyway? And where do they hunt or harvest the salisburies?

I took my bottle and went to my bedroom. I undressed down to my shorts and went to bed. Nothing was ever in tune. People just blindly grabbed at whatever there was: communism, health foods, zen, surfing, ballet, hypnotism, group encounters, orgies, biking, herbs, Catholicism, weight-lifting, travel, withdrawal, vegetarianism, India, painting, writing, sculpting, composing, conducting, backpacking, yoga, copulating, gambling, drinking, hanging around, frozen yogurt, Beethoven, Bach, Buddha, Christ, TM, H, carrot juice, suicide, handmade suits, jet travel, New York City, and then it all evaporated and fell apart. People had to find things to do while waiting to die. I guess it was nice to have a choice. I took my choice. I raised the fifth of vodka and drank it straight. The Russians knew something.

I have to name things, or I get…confused—I once named my microwave Samantha.” “Why?” “You name your car Carmen, and frown at me for naming my microwave Samantha?” “I mean why Samantha? It’s a microwave.” “Samantha was sexy; she melted frozen food, because she was hot. Get it?

I'm staying right here," grumbled the rat. "I haven't the slightest interest in fairs." "That's because you've never been to one," remarked the old sheep . "A fair is a rat's paradise. Everybody spills food at a fair. A rat can creep out late at night and have a feast. In the horse barn you will find oats that the trotters and pacers have spilled. In the trampled grass of the infield you will find old discarded lunch boxes containing the foul remains of peanut butter sandwiches, hard-boiled eggs, cracker crumbs, bits of doughnuts, and particles of cheese. In the hard-packed dirt of the midway, after the glaring lights are out and the people have gone home to bed, you will find a veritable treasure of popcorn fragments, frozen custard dribblings, candied apples abandoned by tired children, sugar fluff crystals, salted almonds, popsicles,partially gnawed ice cream cones,and the wooden sticks of lollypops. Everywhere is loot for a rat--in tents, in booths, in hay lofts--why, a fair has enough disgusting leftover food to satisfy a whole army of rats." Templeton's eyes were blazing. " Is this true?" he asked. "Is this appetizing yarn of yours true? I like high living, and what you say tempts me." "It is true," said the old sheep. "Go to the Fair Templeton. You will find that the conditions at a fair will surpass your wildest dreams. Buckets with sour mash sticking to them, tin cans containing particles of tuna fish, greasy bags stuffed with rotten..." "That's enough!" cried Templeton. "Don't tell me anymore I'm going!

The high standard of living in the domain of the great corporations is restrictive in a concrete sociological sense: the goods and services that the individuals buy control their needs and petrify their faculties. In exchange for the commodities that enrich their life, the individuals sell not only their labor but also their free time. The better living is offset by the all-pervasive control over living. People dwell in apartment concentrations- and have private automobiles with which they can no longer escape into a different world. They have huge refrigerators filled with frozen foods. They have dozens of newspapers and magazines that espouse the same ideals. They have innumerable choices, innumerable gadgets which are all of the same sort and keep them occupied and divert their attention from the real issue- which is the awareness that they could both work less and determine their own needs and satisfactions.

The German birds didn't taste as good as their French cousins, nor did the frozen Dutch chickens we bought in the local supermarkets. The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.

I've been talking to myself a lot lately. I don't know what that's about, but my mother was the same way. She hated to make small talk with other people, but get her into a conversation with herself and she was quite the raconteur. She would tell herself a joke and clap her hands together as she let out a laugh; she would murmur to the plants as she watered them, and offer encouragement to the food as she cooked it. Sometimes I would walk into a room and surprise her as she was regaling herself with some delightful story, and I remember how the sound would dry up in her mouth. She stood there, frozen in the headlights of my teenage scorn.

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

Don´t be fooled in the frozen-food section, either. I know a lot of people think that if they buy it at the store and heat it up at home, it´s 'homemade'. Think again. It´s the same processed crap, coming from the same scary meatpacking plants, injected with the same chemicals, supplied by the same wholesalers. Just because you heat it up at home doesn´t mean it´s any better for you.

Food. Medicine. Gifts. They eagerly scoop them up, frozen fingers struggling with the strings. The hovercraft vanishes, five seconds pass, and then about twenty parachutes simultaneously explode.

Foods Uniquely Designed to Screw Up Your Brain Bagels Biscuits Cake Cereal Milk chocolate/white chocolate Cookies Energy bars Crackers Doughnuts Muffins Pastas Pastries Pies Granola bars Pizza Pretzels Waffles Pancakes White bread Milkshakes Frozen yogurt Ice cream Batter Gravy Jams Jellies Fries Chips Granola

That night in my apartment, and other nights, too, burrowed under the covers, I watch the shadows on the wall and think of meeting men, meeting men like in movies, and meeting men like Alice and her mysterious friends seem to - seem to at least in Alice’s stories - men met on buses between stops, in the frozen foods aisle, at Woolworth’s when buying a spool of thread, at the newsstand, perusing Look, in hotel lobbies, at supper clubs, while hailing cabs or looking in shop windows. Men with smooth felt hats and pencil mustaches, men with Arrow shirts and shiny hair, men eager to rush ahead for the doors and to steady your arm as you step over a wet patch on the road, men with umbrellas just when you need them, men who hold you up with a firm grip as the bus lurches before you can reach a seat, men with flickering eyes who seem to know just which coat you are trying to reach off the rack in the coffee shop, men with smooth cheeks smelling of tangy lime aftershave who would order you a gin and soda before you even knew you wanted one.

Hadia can come and go as she pleases and she is supported. Welcomed home and bade farewell extravagantly: the Quran held above her as she passes beneath it, the bag of frozen food packed for her to defrost later, long hugs and will you please call us more often? It should be a joke, he thinks, but it isn’t—how different it is for you if you stay in line, keep your head down, do as you’re told. It is as though to be loved at all you must be obedient. To be respected you must tame yourself. Usually, the night before Hadia left, he felt the same anxiety one felt as a child during the last hours of Sunday, but tonight he feels nothing.

The more harried a customer, the more they purchased precooked or frozen food, the more likely they were to be poor. And I knew they were poor because of the clothes they wore or because they purchased their food with food stamps.

So this, Harriet thought, gazing at her black-clad reflection, was what bearing up looked like. The eyes in the mirror stared at her, somehow, while fixing themselves far away. Bearing up, then, must be this: the feeling of perfect frozen stillness, so that to raise your hand was a wrenching and unnatural event. It was not being able to sleep or eat, and the small placid tone in which she heard herself decline the food. It was the presentiment that there must be a crack or a hole somewhere at hand down which she was to throw and extinguish herself, since there must surely be something provided to make this bearable.

What characterizes an addiction?” asks the spiritual teacher Eckhart Tolle. “Quite simply this: you no longer feel that you have the power to stop. It seems stronger than you. It also gives you a false sense of pleasure, pleasure that invariably turns into pain.” Addiction cuts large swaths across our culture. Many of us are burdened with compulsive behaviours that harm us and others, behaviours whose toxicity we fail to acknowledge or feel powerless to stop. Many people are addicted to accumulating wealth; for others the compulsive pull is power. Men and women become addicted to consumerism, status, shopping or fetishized relationships, not to mention the obvious and widespread addictions such as gambling, sex, junk food and the cult of the “young” body image. The following report from the Guardian Weekly speaks for itself: Americans now [2006] spend an alarming $15 billion a year on cosmetic surgery in a beautification frenzy that would be frowned upon if there was anyone left in the U.S. who could actually frown with their Botox-frozen faces. The sum is double Malawi’s gross domestic product and more than twice what America has contributed to AIDS programs in the past decade. Demand has exploded to produce a new generation of obsessives, or “beauty junkies.

Nevertheless" you've seen a strawberry that's had a struggle; yet was, where the fragments met, a hedgehog or a star- fish for the multitude of seeds. What better food than apple seeds - the fruit within the fruit - locked in like counter-curved twin hazelnuts? Frost that kills the little rubber-plant - leaves of kok-sagyyz-stalks, can't harm the roots; they still grow in frozen ground. Once where there was a prickley-pear - leaf clinging to a barbed wire, a root shot down to grow in earth two feet below; as carrots from mandrakes or a ram's-horn root some- times. Victory won't come to me unless I go to it; a grape tendril ties a knot in knots till knotted thirty times - so the bound twig that's under- gone and over-gone, can't stir. The weak overcomes its menace, the strong over- comes itself. What is there like fortitude! What sap went through that little thread to make the cherry red!

Even in this chaos, the children know what silver parachutes contain. Food. Medicine. Gifts. They eagerly scoop them up, frozen fingers struggling with the strings. The hovercraft vanishes, five seconds pass, and then about twenty parachutes simultaneously explode.

We’re living in a funny time right now, when people build restaurant-grade kitchens in their homes, and if you walk into a specialty cooking store, it seems like you need sixteen gadgets and a graduate degree to make a meal. At the same time, other people live entirely on takeout, frozen food, and energy bars that don’t resemble anything close to food. I think there’s a middle ground worth finding between those two extremes, where we feed ourselves and the people we love with our hands and without a lot of tricks and fanfare.

I have often raised an eyebrow at hearing him sing, as I push a cart down some Safeway aisle, of the spiritual complexities induced by he admixture of Cuervo Gold, cocaine, and nineteen-year-old girls (in the hands of a man of, shall we say, a certain age). At which point I look around Frozen Foods and wonder: "Is anyone else hearing this?

The value of the sword did not concern her--at least, not at this moment. Regardless of the price it might fetch in the future, at the moment it represented a far greater find. It was the means to extract the only thing that mattered to her right now, the food that would give her the strength to leave this frozen wasteland. It represented life itself.

I used to know…this bum that sat outside of McDonalds. He sat there, begging for food. He sat there so long, he became frozen to the pavement. He’s loving it.

The four food groups of bachelorhood: Frozen, Cold Cuts, Breakfast Cereal, and Takeout.

But I won’t collect them all as the berries are also a favorite source of winter food for rabbits and foxes.

It's some twisted, limited, grocery-store mentality, where people have to be dairy products or vegetables or frozen foods for us to be able to understand them and feel safe. Maybe we've just become such mega-consumers that we can't deal with anything that's slightly inconvenient (basically, anything that requires thought). I was the tofu amidst the Baking Products and Cleaning Supplies.

A scientific colleague tells me about a recent trip to the New Guinea highlands where she visited a stone age culture hardly contacted by Western civilization. They were ignorant of wristwatches, soft drinks, and frozen food. But they knew about Apollo 11. They knew that humans had walked on the Moon. They knew the names of Armstrong and Aldrin and Collins. They wanted to know who was visiting the Moon these days.

I Give You Back' I release you, my beautiful and terrible fear. I release you. You were my beloved and hated twin, but now, I don't know you as myself. I release you with all the pain I would know at the death of my daughters. You are not my blood anymore. I give you back the white soldiers who burned down my home, beheaded my children, raped and sodomized my brothers and sisters. I give you back to those who stole the food from our plates when we were starving. I release you, fear, because you hold these scenes in front of me and I was born with eyes that can never close. I release you, fear, so you can no longer keep me naked and frozen in the winter, or smothered under blankets in the summer. I release you I release you I release you I release you I am not afraid to be angry. I am not afraid to rejoice. I am not afraid to be black. I am not afraid to be white. I am not afraid to be hungry. I am not afraid to be full. I am not afraid to be hated. I am not afraid to be loved, to be loved, to be loved, fear. Oh, you have choked me, but I gave you the leash. You have gutted me, but I gave you the knife. You have devoured me, but I lay myself across the fire. You held y mother down and raped her, but I gave you the heated thing. I take myself back, fear. You are not my shadow any longer. I won't hold you in my hands. You can't live in my eyes, my ears, my voice, my belly, or in my heart my heart my heart my heart But come here, fear I am alive and you are so afraid of dying.

e are in a desperate state, feet frozen &c. No fuel and a long way from food, but it would do your heart good to be in our tent, to hear our songs and the cheery conversation as to what we will do when we get to Hut Point.

Literary Teas are constantly in a state of flux. The uninitiated gravitates toward the author, the author toward the editor or publisher, the publisher toward the reviewer, and the reviewer, in desperation, toward another drink.

I was on a radio talk show in Vermont one January and the host was giving me a hard time about organic food prices. “I had a party at my house last week and wanted to serve corn on the cob, so I went down to the supermarket and the regular corn was $2.49 for a dozen ears and the organic was $4.89. How can you justify that?” Wrong question. The question is, “Why do you need fresh sweet corn in Vermont in January? You should be eating canned, frozen, or parched corn that you made late in the summer when farmers could scarcely give their corn away because people were over that and going for the fall squash and potatoes.” He should have been feeding these guests from his own larder, amassed months earlier when farmers’ market vendors were feeding half their late-season success to the compost pile. It happens everywhere and all the time. Restoring normalcy is our problem—you and me—not somebody else’s problem.

Food is a macro consideration for our planet and is ultimately intimate and personal to every single person. It nurtures, soothes, fuels, and fulfills. Taste is the physical manifestation of memory making what we eat a nostalgic continuum.

There are no secret economies that nourish the poor; on the contrary, there are a host of special costs. If you can’t put up the two months’ rent you need to secure an apartment, you end up paying through the nose for a room by the week. If you have only a room, with a hot plate at best, you can’t save by cooking up huge lentil stews that can be frozen for the week ahead. You eat fast food or the hot dogs and Styrofoam cups of soup that can be microwaved in a convenience store.

1 handful fresh or frozen cranberries 2 cups water 8 teaspoons erythritol (a naturally derived low-calorie sweetener; read more about erythritol and other sweeteners in part 2) Place all the ingredients in a blender and blend at high speed. Pour over ice and serve.

I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The middle tier would be a vanilla cake filled with a fluffy vanilla mousse and a layer of roasted strawberries. The top tier, designed to be removed whole and frozen for the first anniversary, would be one layer of chocolate cake and one of vanilla with a strawberry buttercream filling. The whole cake would be covered in a layer of vanilla buttercream, perfectly smoothed, and the tiers separated by a simple line of piped dots, looking like a string of pearls.

Culinary history is rife with controversy and debate. Ketchup on steak and pineapple on pizza are quaint discussions compared to outright fights over adding salt to the water when boiling pasta or the balance of peanut butter and jam in a sandwich. Foodies now wonder whether a Pop-Tart can be considered a ravioli.

When Elisa arrives at McDonald’s, the manager unlocks the door and lets her in. Sometimes the husband-and-wife cleaning crew are just finishing up. More often, it’s just Elisa and the manager in the restaurant, surrounded by an empty parking lot. For the next hour or so, the two of them get everything ready. They turn on the ovens and grills. They go downstairs into the basement and get food and supplies for the morning shift. They get the paper cups, wrappers, cardboard containers, and packets of condiments. They step into the big freezer and get the frozen bacon, the frozen pancakes, and the frozen cinnamon rolls. They get the frozen hash browns, the frozen biscuits, the frozen McMuffins. They get the cartons of scrambled egg mix and orange juice mix. They bring the food upstairs and start preparing it before any customers appear, thawing some things in the microwave and cooking other things on the grill. They put the cooked food in special cabinets to keep it warm.

The Harrises, on the other hand, have always been constant talkers, not so much for the sake of entertainment or information but because if a silence caught and held for too long they might have fallen into a bottomless sullen discord, a frozen mutual quietude that could never be broken because there never had been and never would be a shared topic of sufficient reviving urgency (not at least one either of his parents could bear to broach), and so they needed to hydroplane forward together on an ever-replenished slick of remark and opinion, of ritualized disinclination (You know, I've never trusted that man) and long-familiar enthusiasms (I know Chinese food is filthy, but I just don't care).

I think you give our relationship too much credit. I irritate the hell out of Curran and he found a way to pester me. It’s nothing.” “You may be right,” Raphael said. “His Majesty needs a can-I girl anyway. And I’m not it.” “A can-I girl?” Andrea frowned. I leaned back. “‘Can I fetch you your food, Your Majesty? Can I tell you how strong and mighty you are, Your Majesty? Can I pick out your fleas, Your Majesty? Can I kiss your ass, Your Majesty? Can I . . .’” It dawned on me that Raphael was sitting very still. Frozen, like a statue, his gaze fixed on the point above my head. “He’s standing behind me, isn’t he?” Andrea nodded slowly. “Technically it should be ‘may I,’” Curran said, his voice deeper than I remembered. “Since you’re asking permission.

So when I get home, I go shopping. I fill the cart with steak, fish, broccoli, avocados, canned squid, tuna, tomato juice, romaine lettuce, sour cream, and cashews—tubs of cashews, because they’ll be my go-to temptation snuffer. Also on the “yes” list: eggs, cheese, whole cream, dry white wine, Scotch, and salsa. But no fruit, breads, rice, potatoes, pasta, or honey. No beans, which means no tofu or soy of any stripe. No chips, no beer, no milk or yogurt. No deli ham or roast beef, either, since they’re often cured in sugar. Turkey was fine if you cooked it yourself, but even then you have to be careful. I thought I’d hit the perfect multi-meal solution when I came across a stack of small Butterballs in the frozen food section, and only as an afterthought did I check the label and discover they were sugar-injected.

Not everyone had, alas. When she met Michael Sullivan’s family, she realized they didn’t have remedies or languages they spoke only in private. Everything the Sullivans ate came from a can or a frozen bag. They didn’t use salt on anything, except a pinch in their food. They didn’t suck the marrow from their chicken bones for health. They didn’t have stories of ghosts or duendes or cucos hiding underneath the bed.

Servings: 6 Prep Time: 12 hours (vegetarian, gluten-free, dairy-free) This is another way to get your fix for a frozen, slightly sweet treat without going overboard on dairy and sugar. 8 extremely ripe bananas, peeled and diced 1 tablespoon honey ½ cup unsweetened almond, cashew, oat, or coconut milk, as needed to achieve desired consistency Place the banana pieces on a sheet pan and freeze overnight. Place the frozen banana pieces in a blender

What are you doing here?” he asked Bailey, surprised that Bailey was roaming the streets in his wheelchair at eleven o'clock. “Karaoke, baby.” “Karaoke?” “Yep. Haven't done it in a while, and we've been getting complaints from the produce section. Seems the carrots have formed a Bailey Sheen fan club. Tonight is for the fans. Fern's got quite a following in the frozen foods.” “Karaoke . . . here?” Ambrose didn't even crack a smile . . . but he wanted to. “Yep. Closing time means we have free rein of the place. We take over the store’s sound system, use the intercom for a microphone, plug in our CDs, and rock Jolley's Supermarket. It's awesome. You should join us. I should warn you, though, I'm amazing, and I'm also a mic hog.” Fern giggled, but looked at Ambrose hopefully. Oh, hell, no. He wasn't singing Karaoke. Not even to please Fern Taylor, which he actually wanted to do, surprisingly enough.

At first glance, it looks like some kind of ice cream... ...! It isn't sweet. I see. It's salmon ice cream, but made without sweetener." "He made salmon into ice cream?! But how?!" "The Cryogenic Grinder." "Ah! That's Alice Nakiri for you. Got it in one guess. I pureed some salmon with a blender and then froze the resulting paste, putting it through the Cryogenic Grinder. The high-powered blades of the grinder minced the paste into a fluffy and silky soft ice cream.

Joy preferred not to embarrass Steffi by offering her dog food as Steffi didn’t appear to know she was a dog. She chatted at length with Joy each morning after breakfast, making strange, elongated whining sounds that Joy knew were her sadly unintelligible attempts at English. The one time they’d taken her to the local dog park, Steffi had been appalled and sat at their feet with an expression of frozen hauteur on her face, as if she were a society lady at McDonald’s.

WINTER HAS settled down over the Divide again; the season in which Nature recuperates, in which she sinks to sleep between the fruitfulness of autumn and the passion of spring. The birds have gone. The teeming life that goes on down in the long grass is exterminated. The prairie-dog keeps his hole. The rabbits run shivering from one frozen garden patch to another and are hard put to it to find frost-bitten cabbage-stalks. At night the coyotes roam the wintry waste, howling for food. The variegated fields are all one color now; the pastures, the stubble, the roads, the sky are the same leaden gray. The hedgerows and trees are scarcely perceptible against the bare earth, whose slaty hue they have taken on. The ground is frozen so hard that it bruises the foot to walk in the roads or in the ploughed fields. It is like an iron country, and the spirit is oppressed by its rigor and melancholy. One could easily believe that in that dead landscape the germs of life and fruitfulness were extinct forever.

I set the vodka glasses on the table, and we become gently drunk in the foetal warmth. The Australian woman doesn’t quite get the picture. We have a brief exchange in English. ‘Do you have a car?’ she asks. ‘No,’ I reply. ‘A TV?’ ‘No.’ ‘What if you have a problem?’ ‘I walk.’ ‘Do you go to the village for food?’ ‘There is no village.’ ‘Do you wait for a car on the road?’ ‘There is no road.’ ‘Are those your books?’ ‘Yes.’ ‘Did you write all of them?’ I prefer people whose character resembles a frozen lake to those who are more like marshes.

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

The delivery boy from the bakery has supplied us with darning thread—90 cents for one measly skein—the milkman can get hold of ration books, an undertaker delivers cheese. Break-ins, murders and thefts are daily occurrences. Even the police and night watchmen are getting in on the act. Everyone wants to put food in their stomachs, and since salaries have been frozen, people have had to resort to swindling. The police have their hands full trying to track down the many girls of fifteen, sixteen, seventeen and older who are reported missing every day.

The current methods for preparing fast food are less likely to be found in cookbooks than in trade journals such as Food Technologist and Food Engineering. Aside from the salad greens and tomatoes, most fast food is delivered to the restaurant already frozen, canned, dehydrated, or freeze-dried. A fast food kitchen is merely the final stage in a vast and highly complex system of mass production. Foods that may look familiar have in fact been completely reformulated. What we eat has changed more in the last forty years than in the previous forty thousand.

It’s true that in the 1950s many women felt they had to choose between children and career—and for good reason. Birth control was not a surefire thing, for one thing. And technology hadn’t advanced enough to offer women the gift of time. The reason modern women have a better shot at “having it all” isn’t because feminists made it happen. Life simply changed. Technological advances, along with The Pill, did more for the work/family conflict than ten boatloads of feminists could ever hope to do. The effects of The Pill are obvious: safe, reliable birth control means those who want smaller families can have them. And fewer children means more time for women to focus on other things they want to do. The effects of technology are also obvious: they made life at home less taxing. Laborsaving devices, the mechanization of housework, and the tech boom—via electricity, the sewing machine, the frozen food process, the automobile, the washing machine and dryer, the dishwasher, the vacuum cleaner, computers, and the Internet—allowed women, generation by generation, to turn their attention away from the home and onto the marketplace.

A gigantic monster, they said, had arrived the night before, armed with a gun and many pistols; putting to flight the inhabitants of a solitary cottage, through fear of his terrific appearance. He had carried off their store of winter food, and, placing it in a sledge, to draw which he had seized on a numerous drove of trained dogs, he had harnessed them, and the same night, to the joy of the horror-struck villagers, had pursued his journey across the sea in a direction that led to no land; and they conjectured that he must speedily be destroyed by the breaking of the ice, or frozen by the eternal frosts.

Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein Food for the Last Five Days • 20 ounces frozen mango chunks • 20 ounces frozen peaches • 20 ounces frozen pineapple chunks • 10 ounces frozen mixed berries • 6 ounces frozen blueberries • 6 ounces frozen strawberries • 2 apples • 5 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on CHAPTER FOUR How to Do the 10-Day Green Smoothie Cleanse The 10-Day Green Smoothie Cleanse is a truly health-transforming experience.

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.

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.

Now is the time when we reenter the womb of the world, dreaming the dreams of snow and silence. Waking to the shock of frozen lakes under waning moonlight and the cold sun burning low and blue in the branches of the ice-cased trees, returning from our brief and necessary labors to food and story, to the warmth of firelight in the dark. Around a fire, in the dark, all truths can be told, and heard, in safety. I pulled on my woolen stockings, thick petticoats, my warmest shawl, and went down to poke up the kitchen fire. I stood watching wisps of steam rise from the fragrant cauldron, and felt myself turn inward. The world could go away, and we would heal.

A brain bank spokesman showed me around. Down the hall from the dissection room was the computer room. The spokesman referred to this as the "brains of the operation" which in any other operation would have been fine but in this case was a tad confusing. At the end of the hall were the real brains. It wasn't quite what I imagined. I pictured whole intact brains floating in glass jars, but the brains were cut in half, one side being sliced and frozen, the other side sliced and stored in formaldehyde inside Rubbermaid and Freezet food savers. Somehow I'd expected more of Harvard, if not glass at least Tupperware. I wondered what the dorms looked like these days.

Trying to get to 124 for the second time now, he regretted that conversation: the high tone he took; his refusal to see the effect of marrow weariness in a woman he believed was a mountain. Now, too late, he understood her. The heart that pumped out love, the mouth that spoke the Word, didn't count. They came in her yard anyway and she could not approve or condemn Sethe's rough choice. One or the other might have saved her, but beaten up by the claims of both, she went to bed. The whitefolks had tired her out at last. And him. Eighteen seventy-four and whitefolks were still on the loose. Whole towns wiped clean of Negroes; eighty-seven lynchings in one year alone in Kentucky; four colored schools burned to the ground; grown men whipped like children; children whipped like adults; black women raped by the crew; property taken, necks broken. He smelled skin, skin and hot blood. The skin was one thing, but human blood cooked in a lynch fire was a whole other thing. The stench stank. Stank up off the pages of the North Star, out of the mouths of witnesses, etched in crooked handwriting in letters delivered by hand. Detailed in documents and petitions full of whereas and presented to any legal body who'd read it, it stank. But none of that had worn out his marrow. None of that. It was the ribbon. Tying his flatbed up on the bank of the Licking River, securing it the best he could, he caught sight of something red on its bottom. Reaching for it, he thought it was a cardinal feather stuck to his boat. He tugged and what came loose in his hand was a red ribbon knotted around a curl of wet woolly hair, clinging still to its bit of scalp. He untied the ribbon and put it in his pocket, dropped the curl in the weeds. On the way home, he stopped, short of breath and dizzy. He waited until the spell passed before continuing on his way. A moment later, his breath left him again. This time he sat down by a fence. Rested, he got to his feet, but before he took a step he turned to look back down the road he was traveling and said, to its frozen mud and the river beyond, "What are these people? You tell me, Jesus. What are they?" When he got to his house he was too tired to eat the food his sister and nephews had prepared. He sat on the porch in the cold till way past dark and went to his bed only because his sister's voice calling him was getting nervous. He kept the ribbon; the skin smell nagged him, and his weakened marrow made him dwell on Baby Suggs' wish to consider what in the world was harmless. He hoped she stuck to blue, yellow, maybe green, and never fixed on red. Mistaking her, upbraiding her, owing her, now he needed to let her know he knew, and to get right with her and her kin. So, in spite of his exhausted marrow, he kept on through the voices and tried once more to knock at the door of 124. This time, although he couldn't cipher but one word, he believed he knew who spoke them. The people of the broken necks, of fire-cooked blood and black girls who had lost their ribbons. What a roaring.

As he pushed the shopping cart down the narrow aisles [of Whole Foods]he noted two distinct types: the wild-haird bohemians who worked there, and the middle-aged yuppies who shopped there. Organic food was healthy, yes? So how to explain the unsightly appearance of the patrons--their sallow complexions, their thin and frizzled hair, their shuffling gaits. Many looked like recent victims of accident or disease, limping and wheezing, loading their carts with every sort of vitamin known to the natural world. In Benjamin's opinion they would do better getting a steak and some frozen peas at the Stop & Shop down the street. How much granola and broccoli could one tolerate? Hitler was a vegetarian, he'd learned on the History Channel, and a compulsive farter.

I, like, added curry spices to the tomatoes and then firmed it with sodium alginate. Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese. Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches. Oh! I flash froze it first, so it should have a very light, fluffy texture. I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break. This dish is all about "Thermal Sense," y'know. Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have. I took those theories and put them together into a single dish.

I decide to be proactive. “Hey, be careful with them apples,” I call out, imitating a harsh Mike voice. Mike always shows up in his ragged, half-rotten clothes and tells us how to do things, like he’s some kind of big expert. All faces turn toward me, including Dutch’s equine one. Dutch cants his head to one side to examine me with one great eye. They all get the joke and laugh. Mark tosses me an apple. It comes tumbling to me in a long golden arc like something out of mythology. The throw is so expert that I easily catch it. I take a bite, and get lost for a moment in its sweet juiciness, get lost in the whole idea of an apple tree, how it makes sweet food out of sunlight and earth. I think about how the tree spreads out above ground to catch air and light and below ground to catch water, minerals, and nourishment; about how at the end of the season it drops its leaves at its feet to reabsorb their nutrients. There is such Knowingness in this bite that I feel I have just eaten from the tree of knowledge. Stewart looks benevolently down at me from Dutch’s back. He is only twenty and has a ruddy face that glows with health and openness. He embodies the very bloom of youth. His young muscled body sits easily on the horse; his dark brown eyes are alive with merriment and friendliness. The whole scene is like a painting from another time. The Apple Pickers. I see it frozen for a moment, but then, in the silence of our greeting, a jet passes overhead, far away, in a series of deep distant rumbles that makes the canvas shimmer for a moment, reminding me that there is more to this moment than the simplicity that meets the eye.

This is what happens: A hovercraft marked with the Capitol’s seal materializes directly over the barricaded children. Scores of silver parachutes rain down on them. Even in this chaos, the children know what silver parachutes contain. Food. Medicine. Gifts. They eagerly scoop them up, frozen fingers struggling with the strings. The hovercraft vanishes, five seconds pass, and then about twenty parachutes simultaneously explode. A wail rises from the crowd. The snow’s red and littered with undersized body parts. Many of the children die immediately, but others lie in agony on the ground. Some stagger around mutely, staring at the remaining silver parachutes in their hands, as if they still might have something precious inside. I can tell the Peacekeepers didn’t know this was coming by the way they are yanking away the barricades, making a path to the children. Another flock of white uniforms sweeps into the opening. But these aren’t Peacekeepers. They’re medics. Rebel medics. I’d know the uniforms anywhere. They swarm in among the children, wielding medical kits. First I get a glimpse of the blond braid down her back. Then, as she yanks off her coat to cover a wailing child, I notice the duck tail formed by her untucked shirt. I have the same reaction I did the day Effie Trinket called her name at the reaping. At least, I must go limp, because I find myself at the base of the flagpole, unable to account for the last few seconds. Then I am pushing through the crowd, just as I did before. Trying to shout her name above the roar. I’m almost there, almost to the barricade, when I think she hears me. Because for just a moment, she catches sight of me, her lips form my name. And that’s when the rest of the parachutes go off.

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

CHAPTER SEVEN KIRA Just about the only perk a weekend in jail offers is not having to cook for small children. I’d been home approximately five hours, and I was already girding my loins for the nightly battle over food. Yes, yes, I know. Perfect mothers cook perfect meals, but I despise cooking for my children. Every night I had to marshal all the resources at my disposal not to give in to the temptation to throw frozen chicken nuggets at them and call it a day. Everything I put on their plates looked “funny,” or felt “slimy,” or was touching something and “ruining” everything. Back when Miles and I were first married, I used to make these incredible meals straight out of Martha Stewart. He’d ooh and aah and eat everything (never gaining a single ounce), and the applause made it worthwhile. Now, a bit more of my soul died every time I carried the children’s plates to the sink, still with more than half the food present and accounted for. Both kids would be digging in the pantry for Goldfish in a matter of minutes.

SHE HAD WATCHED THEM in supermarkets and she knew the signs. At seven o'clock on a Saturday evening they would be standing in the checkout line reading the horoscope in Harper's Bazaar and in their carts would be a single lamb chop and maybe two cans of cat food and the Sunday morning paper, the early edition with the comics wrapped outside. They would be very pretty some of the time, their skirts the right length and their sunglasses the right tint and maybe only a little vulnerable tightness around the mouth, but there they were, one lamb chop and some cat food and the morning paper. To avoid giving off the signs, Maria shopped always for a household, gallons of grapefruit juice, quarts of green chile salsa, dried lentils and alphabet noodles, rigatoni and canned yams, twenty-pound boxes of laundry detergent. She knew all the indices to the idle lonely, never bought a small tube of toothpaste, never dropped a magazine in her shopping cart. The house in Beverly Hills overflowed with sugar, corn-muffin mix, frozen roasts and Spanish onions. Maria ate cottage cheese.

Ironically, in spite of all the care and attention my grandparents devoted to their land, all the food they grew each year ultimately became anonymous, and it ended up eaten by complete strangers. Young calves were sent to feed lots in the Midwest to be fattened on grain. Apples, their skins never perfect enough to be sold as fresh fruit, were transformed into juice, or sauce, or apple pies. The corn, like most grain raised in America, was destined for animal feed. It was, perhaps, fed to the very calves that they had sold, now 1000 miles away. Once the food left the farm, the entire system was turned on its head. The freshness they had worked so hard to attain, picking the fruit at the peak of harvest was replaced with shelf life… their harvest was trucked all across America. It was processed, boxed, frozen, and then shipped again. Their food was trucked down the interstate in 18 wheelers, and hauled away by trains while they slept. Their apples might end up in the filling of a donut in Chicago, or their beef in a taco in Alabama. They had no way of ever really knowing.

I want you to cook more. It's good for you. You know exactly what you're nourishing yourself with (which for me almost always includes a healthy dose of fresh vegetables). It allows you to feel the natural rhythms of life in a way that microwaved frozen dinners never can. And cooking often draws people to the table, encouraging dialogue and providing a moment to appreciate the good (and truly tasty) things in life. I know: if I want you to cook more, I need to make it easy for you. And to my way of thinking, that means I need to help you with three things: First I need to help wean you from a slavish dependency on recipes - I need to hand you a few go-to recipes that are easily varied depending on what you have on hand, and teach you to look at other recipes with an eye to how they can be varied to suit your own tastes and kitchen. Second, I need to help you know what ingredients and basic preparations to have on hand so that a good meal is never more than a few minutes away. And third, I need to help you know which kitchen equipment will enable you to create delicious food fast (and, of course, I need to guide you in how to use it to its best advantage). I can do all that.

TICKLED PINK LEMONADE COOKIES   Preheat oven to 350 degrees F., rack in the middle position. Hannah’s 1st Note: This recipe is from Lisa’s Aunt Nancy. It’s a real favorite down at The Cookie Jar because the cookies are different, delicious, and very pretty. ½ cup salted, softened butter (1 stick, 4 ounces, ¼ pound) (do not substitute) ½ cup white (granulated) sugar ½ teaspoon baking powder ¼ teaspoon baking soda 1 large egg, beaten cup frozen pink or regular lemonade concentrate, thawed 3 drops of liquid red food coloring (I used ½ teaspoon of Betty Crocker food color gel) 1 and ¾ cups all-purpose flour (pack it down in the cup when you measure it) In the bowl of an electric mixer, beat the softened butter with the sugar until the resulting mixture is light and fluffy. Mix in the baking powder and baking soda. Beat until they’re well-combined. Mix in the beaten egg and the lemonade concentrate. Add 3 drops of red food coloring (or ½ teaspoon of the food color gel, if you used that). Add the flour, a half-cup or so at a time, beating after each addition. (You don’t have to be exact—just don’t put in all the flour at once.) If the resulting cookie dough is too sticky to work with, refrigerate it for an hour or so. (Don’t forget to turn off your oven if you do this. You’ll have to preheat it again once you’re ready to bake.) Drop the cookies by teaspoonful, 2 inches apart, on an UNGREASED cookie sheet. Bake the Tickled Pink Lemonade Cookies at 350 degrees F. for 10 to 12 minutes or until the edges are golden brown. (Mine took 11 minutes.) Let the cookies cool on the cookie sheet for 2 minutes. Then use a metal spatula to remove them to a wire rack to cool completely. FROSTING FOR PINK LEMONADE COOKIES   2 Tablespoons salted butter, softened 2 cups powdered sugar (no need to sift unless it’s got big lumps) 2 teaspoons frozen pink or regular lemonade concentrate, thawed 3 to 4 teaspoons milk (water will also work for a less creamy frosting) 2 drops red food coloring (or enough red food color gel to turn the frosting pink) Beat the butter and the powdered sugar together. Mix in the lemonade concentrate. Beat in the milk, a bit at a time, until the frosting is almost thin enough to spread, but not quite. Mix in the 2 drops of red food coloring. Stir until the color is uniform. If your frosting is too thin, add a bit more powdered sugar. If your frosting is too thick, add a bit more milk or water.

Below us was a frozen lake. It was perfectly round, a great gleaming eye in which the moon and stars were mirrored. Lanterns glowing the same cold white as the aurora dangled from the lake's edge to a scattering of benches and merchant-stands, draped in bright awnings of opal and blue. Delicious smells floated on the wind---smoked fish; fire-roasted nuts and candies; spiced cakes. A winter fair.* * Outside of Russia, almost all known species of courtly fae, and many common fae also, are fond of fairs and markets; indeed, such gatherings appear in stories as the interstitial spaces between their worlds and ours, and thus it is not particularly surprising that they feature in so many encounters with the Folk. The character of such markets, however, varies widely, from sinister to benign. The following features are universal: 1) Dancing, which the mortal visitor may be invited to partake in; 2) A variety of vendors selling foods and goods which the visitor is unable to recall afterwards. More often than not, the markets take place at night. Numerous scholars have attempted to document these gatherings; the most widely referenced accounts are by Baltasar Lenz, who successfully visited two fairs in Bavaria before his disappearance in 1899.

Italian cuisine is the most famous and beloved cuisine in the world for a reason. Accessible, comforting, seemingly simple but endlessly delicious, it never disappoints, just as it seems to never change. It would be easy to give you, dear reader, a book filled with the al dente images of the Italy of your imagination. To pretend as if everything in this country is encased in amber. But Italian cuisine is not frozen in time. It's exposed to the same winds that blow food traditions in new directions every day. And now, more than at any time in recent or distant memory, those forces are stirring up change across the country that will forever alter the way Italy eats. That change starts here, in Rome, the capital of Italy, the cradle of Western civilization, a city that has been reinventing itself for three millennia- since, as legend has it, Romulus murdered his brother Remus and built the foundations of Rome atop the Palatine Hill. Here you'll find a legion of chefs and artisans working to redefine the pillars of Italian cuisine: pasta, pizza, espresso, gelato, the food that makes us non-Italians dream so ravenously of this country, that makes us wish we were Italians, and that stirs in the people of Italy no small amount of pride and pleasure.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

Now, there are a few dryadologists who could resist the opportunity to sample faerie food, the enchanted sort served at the tables of the courtly fae---I know several who have dedicated their careers to the subject and would hand over their eye teeth for the opportunity. I stopped at a stand offering toasted cheese---a very strange sort of cheese, threaded with glittering mold. It smelled divine, and the faerie merchant rolled it in crushed nuts before handing it over on a stick, but as soon as it touched my palm, it began to melt. The merchant was watching me, so I put it in my mouth, pantomiming my delight. The cheese tasted like snow and melted within seconds. I stopped next at a stand equipped with a smoking hut. The faerie handed me a delicate fillet of fish, almost perfectly clear despite the smoking. I offered it to Shadow, but he only looked at me with incomprehension in his eyes. And, indeed, when I popped it into my mouth, it too melted flavorlessly against my tongue. I took a wandering course to the lakeshore, conscious of the need to avoid suspicion. I paused at the wine merchant, who had the largest stand. It was brighter than the others, snow piled up behind it in a wall that caught the lantern light and threw it back in a blinding glitter. I had to look down at my feet, blinking back tears, as one of the Folk pressed an ice-glass into my hand. Like the food, the wine smelled lovely, of sugared apples and cloves, but it slid eerily within the ice, more like oil than wine. Shadow kept growling at it, as he had not with the faerie food, and so I tipped it onto the snow. Beside the wine merchant was a stand offering trinkets, frozen wildflowers that many of the Folk threaded through their hair or wove through unused buttonholes on their cloaks, as well as an array of jewels with pins in them. I could not compare them to any jewels I knew; they were mostly in shades of white and winter grey, hundreds of them, each impossibly different from the next. I selected one that I knew, without understanding how, was the precise color of the icicles that hung from the stone ledges of the Cambridge libraries in winter. But moments after I pinned it to my breast, all that remained was a patch of damp.

What a lovely day again; were it a new-made world, and made for a summer-house to the angels, and this morning the first of its throwing open to them, a fairer day could not dawn upon that world. Here's food for thought, had Ahab time to think; but Ahab never thinks; he only feels, feels, feels; that's tingling enough for mortal man! to think's audacity. God only has that right and privilege. Thinking is, or ought to be, a coolness and a calmness; and our poor hearts throb, and our poor brains beat too much for that. And yet, I've sometimes thought my brain was very calm—frozen calm, this old skull cracks so, like a glass in which the contents turned to ice, and shiver it. And still this hair is growing now; this moment growing, and heat must breed it; but no, it's like that sort of common grass that will grow anywhere, between the earthy clefts of Greenland ice or in Vesuvius lava. How the wild winds blow it; they whip it about me as the torn shreds of split sails lash the tossed ship they cling to. A vile wind that has no doubt blown ere this through prison corridors and cells, and wards of hospitals, and ventilated them, and now comes blowing hither as innocent as fleeces. Out upon it!—it's tainted. Were I the wind, I'd blow no more on such a wicked, miserable world. I'd crawl somewhere to a cave, and slink there. And yet, 'tis a noble and heroic thing, the wind! who ever conquered it? In every fight it has the last and bitterest blow. Run tilting at it, and you but run through it. Ha! a coward wind that strikes stark naked men, but will not stand to receive a single blow. Even Ahab is a braver thing—a nobler thing that that. Would now the wind but had a body; but all the things that most exasperate and outrage mortal man, all these things are bodiless, but only bodiless as objects, not as agents. There's a most special, a most cunning, oh, a most malicious difference! And yet, I say again, and swear it now, that there's something all glorious and gracious in the wind. These warm Trade Winds, at least, that in the clear heavens blow straight on, in strong and steadfast, vigorous mildness; and veer not from their mark, however the baser currents of the sea may turn and tack, and mightiest Mississippies of the land swift and swerve about, uncertain where to go at last. And by the eternal Poles! these same Trades that so directly blow my good ship on; these Trades, or something like them—something so unchangeable, and full as strong, blow my keeled soul along!

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

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.

Food for the First Five Days • 6 apples • 1 bunch grapes • 20 ounces frozen peaches • 20 ounces frozen blueberries • 15 ounces frozen strawberries • 10 ounces frozen mixed berries • 6 ounces of mango chunks • 3 bananas • 1 bunch kale • 20 ounces spinach • 20 ounces spring mix greens • Stevia sweetener (packets) • Bag of ground flaxseeds (often in vitamin section) • Fruit and veggies of your choice to munch on (such as apples, carrots, celery, etc.) • Raw or unsalted nuts and seeds to snack on • Detox tea (by Triple Leaf or Yogi brands) • Sea salt (or any uniodized sea salt) • OPTIONAL: Non-dairy/plant-based protein powder, such as RAW Protein by Garden of Life or SunWarrior protein

Spicy Jambalaya Serves 6 A Creole specialty that’ll make you feel like you’re dining in New Orleans, this is a stick-to-the-ribs dish that boasts shrimp, turkey sausage, and chicken breast. Adjust the cayenne pepper according to how much heat you like in your food. If you’re following the 1,200-calorie plan, be sure to remove your portion before adding the rice to the pot. Cooking spray 2 teaspoons olive oil 1 medium onion, peeled and chopped 2 ribs celery, no leaves, chopped ½ green pepper, seeded, cored, and chopped 2 tablespoons tomato paste 1½ teaspoons dried basil ¼ teaspoon cayenne pepper 1 teaspoon salt 3 garlic cloves, peeled and chopped ½ pound turkey sausage, sliced ½ pound boneless chicken breast, cut into large cubes 2 cans (14.5 ounces each) stewed tomatoes prepared with garlic and pepper 2 ounces diced pimiento, well drained 2 bay leaves 3 cups cooked white rice ½ pound medium shrimp, peeled and deveined (thawed if frozen) 1. Spray a large heavy nonstick skillet with cooking spray. Add the olive oil, onion, celery, and green pepper. Cook over medium-high heat, stirring, for 5 minutes. 2. Stir in the tomato paste, basil, cayenne pepper, salt, garlic, turkey sausage, and chicken. Cook for 5 minutes, stirring. Add the stewed tomatoes, pimiento, and bay leaves and cook for another 5 minutes, or until the meat is thoroughly cooked. 3. Remove the bay leaves. Stir in the rice1 and the shrimp and cook for another 5 minutes, or until the shrimp is cooked and the jambalaya is thoroughly hot.

Then eliminate hidden sources by reading labels Eliminate hidden sources of grains by avoiding the processed foods that fill the inner aisles of the grocery store. Almost all of these are thickened, flavored, or textured with grain products, or grains are added as cheap filler and/or appetite stimulants. Living without grains means avoiding foods that you never thought contained grains, such as seasoning mixes bulked up with cornstarch, canned and dry soup mixes with wheat flour, Twizzlers, soy sauce, frozen dinners with wheat-containing gravy and muffins, and all breakfast cereals, hot and cold. (You will find lists of the hidden aliases for wheat and corn, in particular, that can be found in so many processed foods in Appendix B.)

She goes on to recount how she “once found the philosopher Richard Rorty standing in a bit of a daze in Davidson’s food market. He told me in hushed tones that he’d just seen Gödel in the frozen food aisle.

She turned as he got closer and pasted a phony-looking smile on her face. “Well, Mr. Hawkins. How nice of you to come over for another neighborly chat.” “This isn’t a neighborly chat, sweetheart, and you know it. What the hell is happening over here? I thought I told you I liked peace and quiet.” “Yes, I believe you did. Unfortunately for you, I like being able to use my bathroom for something other than a place to hang wet towels and I prefer to cook my meals without rainwater dripping into my food.” He’d seen her walking back and forth to the outhouse in her rain slicker. He’d wondered if she’d ever even seen one before. He glanced up at the sagging cabin roof. He figured it would start leaking sooner or later. “That bad, huh?” He tried to keep the satisfaction out of his voice, but he could see by her pinched expression she had heard it. “Let’s just say Mr. Flanagan had good reason to move.” “How long till they finish the repairs?” “Since the men seem to be working on ‘Klondike time,’ I have no idea. I guess it depends on whether or not the sun comes out.” He ignored a flicker of amusement, clamped down on his jaw instead. “Well, the sooner they get done, the better. All that hammering is driving me crazy.” Her smile remained frozen in place. “Maude tells me you own quite a lot of property along the creek. Perhaps you should think of relocating your house someplace farther back in the woods.

While I struggled with the menu, a handsome middle-aged guy from a nearby table came over to help. "You like sashimi? Cooked fish? Sushi?" he asked. His English was excellent. He was originally from Okinawa, he said, and a member of Rotary International. I know nothing about the Rotarians except that it's a service organization; helping befuddled foreigners order food in bars must fall within its definition of charitable service. Our service-oriented neighbor helped us order pressed sweetfish sushi, kisu fish tempura, and butter-sauteed scallops. Dredging up a vague Oishinbo memory, I also ordered broiled sweetfish, a seasonal delicacy said to taste vaguely of melon. While we started in on our sushi, our waitress- the kind of harried diner waitress who would call customers "hon" in an American restaurant- delivered a huge, beautiful steamed flounder with soy sauce, mirin, and chunks of creamy tofu. "From that guy," she said, indicating the Rotarian samaritan. We retaliated with a large bottle of beer for him and his friend (the friend came over to thank us, with much bowing). What would happen at your neighborhood bar if a couple of confused foreigners came in with a child and didn't even know how to order a drink? Would someone send them a free fish? I should add that it's not exactly common to bring children to an izakaya, but it's not frowned upon, either; also, not every izakaya is equally welcoming. Some, I have heard, are more clubby and are skeptical of nonregulars, whatever their nationality. But I didn't encounter any places like that. Oh, how was the food? So much of the seafood we eat in the U.S., even in Seattle, is previously frozen, slightly past its prime, or both. All of the seafood at our local izakaya was jump-up-and-bite-you fresh. This was most obvious in the flounder and the scallops. A mild fish, steamed, lightly seasoned, and served with tofu does not sound like a recipe for memorable eating, but it was. The butter-sauteed scallops, meanwhile, would have been at home at a New England seaside shack. They were served with a lettuce and tomato salad and a dollop of mayo. The shellfish were cooked and seasoned perfectly. I've never had a better scallop.

38 Then the Lord spoke to Job out of the storm. He said: 2 “Who is this that obscures my plans with words without knowledge? 3 Brace yourself like a man; I will question you, and you shall answer me. 4 “Where were you when I laid the earth’s foundation? Tell me, if you understand. 5 Who marked off its dimensions? Surely you know! Who stretched a measuring line across it? 6 On what were its footings set, or who laid its cornerstone— 7 while the morning stars sang together and all the angels[a] shouted for joy? 8 “Who shut up the sea behind doors when it burst forth from the womb, 9 when I made the clouds its garment and wrapped it in thick darkness, 10 when I fixed limits for it and set its doors and bars in place, 11 when I said, ‘This far you may come and no farther; here is where your proud waves halt’? 12 “Have you ever given orders to the morning, or shown the dawn its place, 13 that it might take the earth by the edges and shake the wicked out of it? 14 The earth takes shape like clay under a seal; its features stand out like those of a garment. 15 The wicked are denied their light, and their upraised arm is broken. 16 “Have you journeyed to the springs of the sea or walked in the recesses of the deep? 17 Have the gates of death been shown to you? Have you seen the gates of the deepest darkness? 18 Have you comprehended the vast expanses of the earth? Tell me, if you know all this. 19 “What is the way to the abode of light? And where does darkness reside? 20 Can you take them to their places? Do you know the paths to their dwellings? 21 Surely you know, for you were already born! You have lived so many years! 22 “Have you entered the storehouses of the snow or seen the storehouses of the hail, 23 which I reserve for times of trouble, for days of war and battle? 24 What is the way to the place where the lightning is dispersed, or the place where the east winds are scattered over the earth? 25 Who cuts a channel for the torrents of rain, and a path for the thunderstorm, 26 to water a land where no one lives, an uninhabited desert, 27 to satisfy a desolate wasteland and make it sprout with grass? 28 Does the rain have a father? Who fathers the drops of dew? 29 From whose womb comes the ice? Who gives birth to the frost from the heavens 30 when the waters become hard as stone, when the surface of the deep is frozen? 31 “Can you bind the chains[b] of the Pleiades? Can you loosen Orion’s belt? 32 Can you bring forth the constellations in their seasons[c] or lead out the Bear[d] with its cubs? 33 Do you know the laws of the heavens? Can you set up God’s[e] dominion over the earth? 34 “Can you raise your voice to the clouds and cover yourself with a flood of water? 35 Do you send the lightning bolts on their way? Do they report to you, ‘Here we are’? 36 Who gives the ibis wisdom[f] or gives the rooster understanding?[g] 37 Who has the wisdom to count the clouds? Who can tip over the water jars of the heavens 38 when the dust becomes hard and the clods of earth stick together? 39 “Do you hunt the prey for the lioness and satisfy the hunger of the lions 40 when they crouch in their dens or lie in wait in a thicket? 41 Who provides food for the raven when its young cry out to God and wander about for lack of food?

I don’t keep a lot in my freezer, but one thing you’ll always find there is a package of frozen peas. They’re sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you’re not a big fan of peas, at least give this a try. I think it’s going to be your new favorite thing. I can’t resist eating it straight out of the bowl!

I take out Chloe's dinner: veal mousse with shiitake puree, creamed spinach, and, in order to balance the colors and textures, souffléd butternut squash. All homemade, frozen in the tiny compartments of blue plastic ice cube trays. Before Chloe was born, Jake and I agreed our child would have a sophisticated palate. No Happy Meals, no macaroni and cheese, and- God forbid- chicken fingers.

In the last thirty years our diet has changed dramatically. These days, children eat a diet high in simple carbohydrates (sugar, white bread, white-flour food products), poor in protein and healthy fat, and positively deficient in vegetables. Think about the great American breakfast. Morning time is often rushed especially when both parents work outside the home, and there is less time to fix a nutritious breakfast. Kids eat Pop-Tarts, sugar cereals, donuts, frozen waffles, pancakes, or muffins. Gone are the days of sausage and eggs (protein), and sugar is in. Try to find bread in the store without sugar or forms of sugar (corn syrup, high-fructose syrup, etc.). In my local supermarket, only one out of about thirty brands of bread available—a dark Russian rye bread—is made without any sugar. Your diet provides the fuel