Frozen Items Quotes

He was like a freezer item that had thawed too quickly on the outside and was melting everywhere, while the inside was still frozen solid. Somehow he was expressing more emotion than at any time in his life before, while simultaneously feeling less, feeling nothing.

Things happened to him, like the crying fits, the panic attacks, but they seemed to descend on him from outside, rather than emanating from somewhere inside himself. Internally he felt nothing. He was like a freezer item that had thawed too quickly on the outside and was melting everywhere, while the inside was still frozen solid.

Things happened to him, like the crying fits, the panic attacks, but they seemed to descend on him from outside, rather than emanating from somewhere inside himself. Internally he felt nothing. He was like a freezer item that had thawed too quickly on the outside and was melting everywhere, while the inside was still frozen solid. Somehow he was expressing more emotion than at any time in his life before, while simultaneously feeling less, feeling nothing. —

He was like a freezer item that had thawed too quickly on the outside and was melting everywhere, while the inside was still frozen solid.

Internally he felt nothing. He was like a freezer item that had thawed too quickly on the outside and was melting everywhere, while the inside was still frozen solid.

was like a freezer item that had thawed too quickly on the outside and was melting everywhere, while the inside was still frozen solid.

I smile as I begin to unwrap the item, so I can press the sweet concoction against my tongue. Just as I taste the frozen sugar-water, the driver’s side door opens and a cold wind blasts into the car. I shiver. “Dammit. I should have thought of something warm, instead. I wish hot chocolate could be converted into a weapon for self-mutilation...

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 wearing of skullcaps in public was criminalised, as were other items defined as habitually Jewish. But Hasidic Jews responded by adopting the costume of the Polish-Russian merchant; the black fox-fur shtreimel hat worn over the yarmulka, the long belted black coat and white stockings that merchants wore in St Petersburg. This is what they still wear in Jerusalem and elsewhere, imagined as distinctively Jewish dress, which frozen over the generations it has duly become.

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.

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.

Picture a countryside with one hundred million chickens roaming the land. It is challenging to imagine anything of that magnitude. It happens to be the number of cooked rotisserie chickens Costco sells annually. The Chief Financial Officer shared that the retailer loses upwards of US$40 million a year selling the chicken. This is not altruism. People are lured by the five-dollar item but leave with a cart overflowing with bulk underwear, photocopier paper, and lawn ornaments. This practice of selling rotisserie chicken has spread to most grocery chains in North America.

By February 15 we will spread the empty sacks in the driveway in a big circle. In the middle we’ll pile provisions for the trail. I know from experience that the quantity of dog supplies will be shocking: seven hundred pounds of beef, six hundred of kibble, twenty-five hundred booties, to name a few. Everything will be bundled in small usable parcels. There will be 55 one-gallon bags of frozen beef sliced thin like pieces of bread. Thirty-five bags of salmon slices. A hundred and ten quart-sized bags holding five sets of booties in each. My musher supplies will also be plentiful. I’ll have packed thirty gallon-sized bags with my own food, and another thirty with personal items such as glove liners, heat packs, batteries, neck gaiters, and socks.

When I was nine, Sunrise Market relocated to a larger store. My mom pored giddily over the new imports that came with the expansion: pollack roe frozen in little wooden boxes; packages of Chapagetti instant black-bean noodles; bungeo-ppang, fish-shaped pastry filled with ice cream and sweet red-bean paste, each new item reviving bygone memories of her childhood, conjuring new recipes to capture old tastes.

The Major, who had been frozen to the spot, now became aware that to the diners behind him, he might seem to be cowering behind the Grill door. He feigned peering at his watch and then patted his pockets as if he might be looking for some forgotten item and turned on his heel to go back through the Grill and out onto the terrace.

Slacking is the process of moderating the temperature of frozen foods before preparation such as deep fat frying. For example, if you are deep fat frying an item that is frozen you should bring the item up from 0°F to approximately 32°F.

Examples of each class of items are: A items: Meat, frozen convenience entrees, seafood B items: Dairy products, china C items: Staples (beans, flour, and sugar), breakfast cereals, paper products

A specification is a clear and concise but complete description of the exact item desired so that all vendors have a common basis for price quotations and bids. As such, it is an essential communication tool between buyer and seller. Specifications should be realistic and should not include details that cannot be verified or tested or that would make the product too costly. Without up-to-date product information, specifications are useless. The specific information varies with each type of food, but all specifications should include at least the following information:Δ Clear, simple description using common or trade or brand name of product; when possible, use a name or standard of identity formulated by the government such as IMPS Amount to be purchased in the most commonly used terms (case, package, or unit) Name and size of basic container (10/10# packages) Count and size of the item or units within the basic container (50 pork chops, 4 ounces each) Range in weight, thickness, or size Minimum and maximum trims, or fat content percentage (ground meat, 90 percent lean and 10 percent fat, referred to as 90/10) Degree of maturity or stage of ripening Type of processing required (such as individually quick-frozen [IQF]) Type of packaging desired Unit on which price will be based Weight tolerance limit (range of acceptable weights, usually in meat, seafood, and poultry)

For best quality, meat items that will be used within three to five days after delivery (within one day for ground meat) should be purchased frozen.Δ

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.

Every other urban middle-class family has bought a new, larger fridge in the last few years. Collectively, we urban Indians buy about 4 million refrigerators—that’s a 100 crore- liter ‘cold chain capacity’—every year! The total installed refrigerator capacity is 1000 crore liters, and it is growing rapidly. That’s a significant cold chain inside our own homes! And that extra large ‘cold chain’ at home is slowly, but completely changing the way we buy milk, fruits, and vegetables. We’re stocking-up more, experimenting more, and investing in more frozen items.

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.

She leaned forward and placed her chin on her fist. 'So. Can you tell me in a sentence or two how I can fix my life using vaastu shastra techniques?' He smiled. 'You'll be surprised to hear that I can. These things may be complex on the surface, but they are built on very simple truths.' He leaned back and joined his fingertips together, looking up and thinking for a few seconds. 'Let me put it like this. Consider your desk, whether it is an office desk, or a table at home where you receive and write letters. What happens at that desk? Answer: every day, a number of letters are received. Or faxes. Or advertisements. These are all items with potential energy applications. They are all bits of paper urging you to react in some way—to buy a product, or respond with a phone call, or change the way you do something. Now what we should do is to react to that potential energy transaction in some way—and thus burn up the energy in it. We should either fulfill it, by doing what it says, or we should make a decision that we are not going to fulfill it, but instead throw the paper away. But, instead, we take that piece of paper and we balance it on our desk, unwilling to make an immediate decision. This happens to a number of pieces of paper every day, and then before we know it, there is a huge pile of pieces of paper on the desk. When it gets too high, we take the pile of paper and we tuck it into a drawer. When the drawer gets so full it cannot close, we tuck the paper into a cardboard box and stick it under the desk. Soon our desks are jammed with paper—underneath, inside & on top.' 'Good God! You've been spying on me!' 'Alas, it is what most people's desks look like.' 'What's the effect of all these unfulfilled bits of paper? What did you call it—potential energy transactions?' 'I shall tell you. The day comes when you arrive at your desk, and you have lots of work to do, but you can't do it. You feel an incredible amount of inertia. You can't get started. And you have no idea why.' 'You peeping Tom! You've been staring at me through my office window.' 'The reason why you can't get started is that your desk is swamped with frozen energy. It is lying there, waiting to be handled. But the inertia infects everything you do, so that you end up unable to do anything.' She shook her head. 'It's awful, but it all rings true. What about computers? I use mostly email these days.' 'They're just the same. The only difference is that instead of physical letters arriving at your desk, emails arrive in your inbox. Again, each of them is a potential energy transaction. And again, the right thing to do would be to delete each one, or reply to each one—and then delete it. But that's not what we do, is it?' 'It is not.' 'We leave them there in our inboxes.' She nodded guiltily. 'And soon there are 600 emails in our inboxes.' '800.' 'And eventually, we select them all and stick them in a file called "archive"—which is simply the computer equivalent of the cardboard box under the desk. And the result is the same. Our email systems become full of frozen energy, & inertia spreads out of it. We find ourselves unable to do any useful work.' 'I've often wondered why I feel like I am walking in treacle. So what should one do about all this?' Sinha waved a bony index finger at her. 'This is what I recommend. Divide all your paperwork into 2 piles. One of stuff that is useless and should be thrown away. And one of stuff which you think may be of use one day. Then you throw both piles away.' 'Both piles?' 'Both piles. By that stage, you will have started to feel the benefits that clarity can bring.' 'And I suppose one should delete all one's emails as well.' 'Exactly. Even if you don’t, that nice Mr. Gates has arranged for the computer to crash every few years, so that all your stuff gets wiped out anyway.

Stop talking,” I whisper. “Seriously, stop talking right now.” “Why?” he says, somewhat hurt at the interruption. “Because I’m pretty sure that if you keep talking like this... I’ll have to marry you, or something,” I explain nervously. “So just zip it.” “You’ll have to...” Liam is repeating what I said in confusion, when his car door opens. “Okay!” Owen says. “I filled up the tank, and got popsicles. But Liam, you’re going to have to take the wheel, so I can play games on my phone. It’s very important. And if you don’t want to drive, I’m unwrapping your popsicle and tossing it on the ground.” “Fine,” Liam says, and there is the sound of crinkling plastic as he grabs the popsicle and gets out of the car. I am very surprised that this mild level of blackmail is so effective. Liam really is a softie. I feel the car shift as Owen lunges into the seat in front of me. I flinch when a cold plastic item is pressed against my cheek. “Your popsicle, as requested, milady!” Owen says happily. Lifting my hand, I take the popsicle away from Owen. I smile as I begin to unwrap the item, so I can press the sweet concoction against my tongue. Just as I taste the frozen sugar-water, the driver’s side door opens and a cold wind blasts into the car. I shiver. “Dammit. I should have thought of something

Maybe we don’t know much about food. Maybe we do. Maybe we are a cheerful follower of the newest final word on nutrition, or maybe we are cheerfully feeding our children out of the frozen meal section at Save-A-Lot. But whatever we eat, we are largely dependent on other people for our ingredients and our information. We may feel that we’re taking charge of our destinies by following a low-inflammation diet, but we are getting our ideas from fallible people. We may feel like we’re cultivated and discriminating consumers who only go for the best, but we are probably just choosing items that have been chosen for us—that the great machine of food industry picked out via consumer trials 15 months ago. And there’s no problem with this. It’s just that we shouldn’t forget it.

HOUSEHOLD MAINTENANCE I’ve written the following list to help you with the maintenance tasks that will have the most impact on the longevity of your belongings. Every day Act fast to clean up spills on furniture or clothing. Update software as needed to avoid getting hacked. Every week Vacuum, dust, and clean the house and furniture. Condition regularly worn shoes. Clean clothes as necessary. Clean out the dishwasher filter. Every month Descale the coffee maker (see this page). Condition regularly used leather bags and shoes worn less often. Fix any garments in the mending pile. Every three months Oil wood cutting boards and spoons. Put frozen vinegar cubes in the garbage disposal. Check the smoke alarms. Check the water softener (if you have one). Every six months Deep clean the house. Turn and vacuum the mattress. Launder the pillows and duvet. Polish wood furniture. Deep clean the fridge. Clean the refrigerator coils. Put petroleum jelly on the fridge seals. Run the cleaning cycle of the dishwasher and washing machine. Inspect the gutters. Every year Take stock of the items in your life (see Chapter 8). Have any leather jackets professionally cleaned. Get the knives sharpened. Clean the filter in the kitchen hood fan. Check the grouting around the tiles in the kitchen and bathroom. Flush the hot-water system and have the boiler serviced. Inspect the roof and exterior of your home (best done in spring/summer). Fix any loose fixings or screws. Clean and consider repainting/resealing the exterior woodwork. Every two years Have a professional deep clean of your upholstery and carpets.

Thus my peripatetic starving-artist years passed without hunger. The always-unpopular chicken tights and pork shoulder, combined with an untranslated pantry and daily effort, made me richer, though unemployed, than an assistant professor. Tofu, ruined for most by baking, quadrupled the meat in stir-fries. No. 9 thin spaghetti could be lo mein, otherwise found in undersized pouches under "Ethnic." Peeled broccoli stems, cut on the diagonal, had the crispness of water chestnuts, minus the can. Picked animal bones could be simmered into broth; to discard them was a crime. Yesterday's rice, fried with frozen peas, an egg, and yesterday's ham, made lunchtime new. Ugly leaves could hide in pot stickers, on whose beauty many held forth, with none left over. Scallion whites would not be privileged over greens. Rice bowls had to be emptied. Thus my freedom--provided I made semi-annual trips to gather basics, from whatever Asian grocery store could be found. In some towns the shop would be Mexican; each helped the other out. In any cased I could never get everything. Items were regionals, names slightly off. Neither I nor the owner nor the food being local, no one could explain. I'm reticent anyway in these contests, speaking too little of what might be the wrong language, knowing only the look and taste of the finished dish, not what to call it. But what I kept going back, wish list in hand, never thinking of starvation, only of creativity: that which I wanted to make, and that which had made me.

All Hadza women dig, but grandmothers dig more than mothers in part because they don’t have to nurse or spend as much time taking care of little ones. According to measurements by Kristen Hawkes and colleagues, a typical Hadza mother forages about four hours a day, but grandmothers forage on average five to six hours a day.18 On some days they dig less and spend more time collecting berries, but overall they work longer hours than mothers do. And just as grandmothers spend about seven hours every day foraging and preparing food, grandfathers continue to hunt and to collect honey and baobab fruits, traveling just as far on most days as younger men do. According to the anthropologist Frank Marlowe, “Old men are the most likely to fall out of tall baobab trees to their deaths, since they continue to try to collect honey into old age.”19 How many elderly Americans dig several hours a day, let alone climb trees and hunt animals on foot? We can, however, compare how much Americans and Hadza walk. A study of thousands found that the average twenty-first-century woman in the United States aged eighteen to forty walks 5,756 steps a day (about two to three miles), but this number declines precipitously with age, and by the time they are in their seventies, American women take roughly half as many steps. While Americans are half as active in their seventies as in their forties, Hadza women walk twice as much per day as Americans, with only modest declines as they age.20 In addition, heart rate monitors showed that elderly Hadza women actually spent more of their day engaged in moderate to vigorous activity than younger women who were still having children.21 Imagine if elderly American women had to walk five miles a day to shop for their children and grandchildren, and instead of pulling items off the shelves, they had to dig for several hours in hard, rocky soil for boxes of cereal, frozen peas, and Fruit Roll-Ups. Not surprisingly, hard work keeps elderly hunter-gatherers fit. One of the most reliable measures of age-related fitness is walking speed—a measure that correlates strongly with life expectancy.22 The average American woman under fifty walks about three feet per second (0.92 meter per second) but slows down considerably to two feet per second (0.67 meter per second) by her sixties.23 Thanks to an active lifestyle without retirement, there is no significant age-related decline in walking speed among Hadza women, whose average pace remains a brisk 3.6 feet per second (1.1 meters per second) well into their seventies.24 Having struggled to keep up with elderly Hadza grandmas, I can attest they maintain a steady clip even when it is blisteringly hot. Older Hadza men also walk briskly.

Faith had to nip this in the bud. “Listen, I’ve spent the last twenty years of my life raising children. There is not one item of clothing in my closet or in a drawer that isn’t stained with some kind of fluid. I cheat at Chutes and Ladders. I have sacrificed my own son’s life to win at Fortnite. I will destroy any stupid moron who claims that Jodie Whittaker isn’t the best Doctor Who, and I will quote every single line from Frozen until your eyes start to bleed.” He

There is the standing prime rib roast, which I salted three days ago and have left uncovered in the extra fridge to dry out. I place the roast in a large Ziploc bag and put it in the bottom of the first rolling cooler, and then the tray of twice-baked potatoes enriched with cream, butter, sour cream, cheddar cheese, bacon bits, and chives, and topped with a combination of more shredded cheese and crispy fried shallots. My coolers have been retrofitted with dowels in the corners so that I can put thin sheets of melamine on them to create a second level of storage; that way items on the bottom don't get crushed. On the top layer of this cooler I placed the tray of stuffed tomatoes, bursting with a filling of tomato pudding, a sweet-and-sour bread pudding made with tomato paste and orange juice and lots of butter and brown sugar, mixed with toasted bread cubes. I add a couple of frozen packs, and close the top. "That is all looking amazing," Shawn says. "Why, thank you. Can you grab me that second cooler over there, please?" He salutes and rolls it over. I pull the creamed spinach out of the fridge, already stored in the slow cooker container, and put it in the bottom of the cooler, and then add three large heads of iceberg lettuce, the tub of homemade ranch dressing and another tub of crispy bacon bits, and a larger tub of popover batter. I made the pie at Lawrence's house yesterday morning before heading to the airport- it was just easier than trying to transport it- and I'll make the whipped cream topping and shower it with shards of shaved chocolate just before serving. I also dropped off three large bags of homemade salt-and-pepper potato chips, figuring that Lawrence can't eat all of them in one day and that there will hopefully be at least two bags still there when we arrive. Lawrence insisted that he would pick up the oysters himself.

If anything's to be praised, it's most likely how the west wind becomes the east wind, when a frozen bough sways leftward, voicing its creaking protests, and your cough flies across the Great Plains to Dakota's forests. At noon, shouldering a shotgun, fire at what may well be a rabbit in snowfields, so that a shell widens the breach between the pen that puts up these limping awkward lines and the creature leaving real tracks in the white. On occasion the head combines its existence with that of a hand, not to fetch more lines but to cup an ear under the pouring slur of their common voice. Like a new centaur. There is always a possibility left to let yourself out to the street whose brown length will soothe the eye with doorways, the slender forking of willows, the patchwork puddles, with simply walking. The hair on my gourd is stirred by a breeze and the street, in distance, tapering to a V, is like a face to a chin; and a barking puppy flies out of a gateway like crumpled paper. A street. Some houses, let's say, are better than others. To take one item, some have richer windows. What's more, if you go insane, it won't happen, at least, inside them. ... and when 'the future' is uttered, swarms of mice rush out of the Russian language and gnaw a piece of ripened memory which is twice as hole-ridden as real cheese. After all these years it hardly matters who or what stands in the corner, hidden by heavy drapes, and your mind resounds not with a seraphic 'do', only their rustle. Life, that no one dares to appraise, like that gift horse's mouth, bares its teeth in a grin at each encounter. What gets left of a man amounts to a part. To his spoken part. To a part of speech. Not that I am losing my grip; I am just tired of summer. You reach for a shirt in a drawer and the day is wasted. If only winter were here for snow to smother all these streets, these humans; but first, the blasted green. I would sleep in my clothes or just pluck a borrowed book, while what's left of the year's slack rhythm, like a dog abandoning its blind owner, crosses the road at the usual zebra. Freedom is when you forget the spelling of the tyrant's name and your mouth's saliva is sweeter than Persian pie, and though your brain is wrung tight as the horn of a ram nothing drops from your pale-blue eye.

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