Fruit Juice Quotes

Miss Tarabotti was not one of life's milk-water misses--in fact, quite the opposite. Many a gentleman had likened his first meeting with her to downing a very strong cognac when one was expecting to imbibe fruit juice--that is to say, startling and apt to leave one with a distinct burning sensation.

Sadie, do you see this? This is a persimmon tree! This is my favorite fruit." Marx picked a fat orange persimmon from the tree, and he sat down on the now termite-free wooden deck, and he ate it, juice running down his chin. "Can you believe our luck?" Max said. "We bought a house with a tree that has my actual favorite fruit!" Sam used to say that Marx was the most fortunate person he had ever met - he was lucky with lovers, in business, in looks, in life. But the longer Sadie knew Marx, the more she thought Sam hadn't truly understood the nature of Marx's good fortune. Marx was fortunate because he saw everything as if it were a fortuitous bounty. It was impossible to know - were persimmons his favorite fruit, or had hey just now become his favorite fruit because there they were, growing in his own backyard? He had certainly never mentioned persimmons before.

One sometimes gets the impression that the mere words ‘Socialism’ and ‘Communism’ draw towards them with magnetic force every fruit-juice drinker, nudist, sandal-wearer, sex-maniac, Quaker, ‘Nature Cure’ quack, pacifist, and feminist in England.

What Foods Create Blood Glucose? Blood glucose is not created just by sweets—it’s created by all foods. Proteins create glucose, fats create glucose, vegetables create glucose, fruits create glucose, fruit juices create glucose, starchy foods create glucose, and of course, sweets create glucose. So the key to losing weight is to consume less of the foods (including drinks) that create large amounts of glucose and replace them with foods and beverages that create smaller amounts of glucose and go into the bloodstream more slowly.

He Looked and smelt like Autumn's very brother, his face being sunburnt to wheat-colour, his eyes blue as corn-flowers, his sleeves and leggings dyed with fruit-stains, his hands clammy with the sweet juice of apples, his hat sprinkled with pips, and everywhere about him the sweet atmosphere of cider which at its first return each season has such an indescribable fascination for those who have been born and bred among the orchards.

She cried, "Laura," up the garden, "Did you miss me? Come and kiss me. Never mind my bruises, Hug me, kiss me, suck my juices Squeezed from goblin fruits for you, Goblin pulp and goblin dew. Eat me, drink me, love me; Laura, make much of me; For your sake I have braved the glen And had to do with goblin merchant men.

This one day her mother gave her a basket of wine and cake to take to her grandmother because she was ill. Wine and cake? Where's the aspirin? The penicillin? Where's the fruit juice? Peter Rabbit got camomile tea. But wine and cake it was.

Next he grabs a round yellow thing covered in small bumps. It looks like a strange fruit and I half expect him to squeeze it to produce juice. When it reaches shoulder height the small bumps explode, turning into razor-sharp spikes. I duck and roll in BK's direction to avoid getting impaled. "What the hell?" I shout. "You could have warned me! This is the second time in less than five minutes that you've almost killed me.

Many a gentleman had likened his first meeting with her to downing a very strong cognac when one was expecting to imbibe fruit juice—that is to say, startling and apt to leave one with a distinct burning sensation. No,

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

No,' she said. 'No, I don't reckon that's what I do now. Are you watchin', Mrs Gogol? Are you watchin' real close?' Her gaze travelled the room and rested for just a fraction of a second on Magrat. Then she reached over, carefully, and thrust her arm up to the elbow into the burning torch. And the doll in Erzulie Gogol's hands burst into flame. It went on blazing even after the witch had screamed and dropped it on to the floor. It went on burning until Nanny Ogg ambled over with a jug of fruit juice from the buffet, whistling between her teeth, and put it out. Granny withdrew her hand. It was unscathed.

Bartender," she said to an invisible person, "a Jeremy special." She grabbed two plastic cups. "Coming right up," she replied to herself. The Jeremy special ended up being an elaborate mix of fruit juices and vodka, and wasn't half bad. "i think you have a successful bartending career ahead of you," I said as we made our way into the living room. "Later I'll make you the Sebby special," she said. "It's used to remove paint from cars.

Although man has included meat in his diet for thousands of years, his anatomy and physiology, and the chemistry of his digestive juices, are still unmistakably those of a frugivorous animal.

On top of the Tree of Life - in the Hall of the Palace - someone had found somebody for whom he had been searching for a long, long time. And the tears of joy which were shed became the fruit of the Tree of Life, the grapes whose juice is distilled by the flute of the blue god.

When oranges came in, a curious proceeding was gone through. Miss Jenkyns did not like to cut the fruit, for, as she observed, the juice all ran out nobody knew where, sucking [only I think she used some more recondite word] was in fact the only way of enjoying oranges; but then there was the unpleasant association with a ceremony frequently gone through by little babies; and so, after dessert, in orange season, Miss Jenkyns and Miss Matty used to rise up, possess themselves each of an orange in silence, and withdraw to the privacy of their own rooms to indulge in sucking oranges.

Folding her arms and closing her eyes, Hatsumi sank back into the corner of the seat. Her small gold earrings caught the light as the taxi swayed. Her midnight blue dress seemed to have been made to match the darkness of the cab. Every now and then her thinly daubed, beautifully formed lips would quiver slightly as if she had caught herself on the verge of talking to herself. Watching her, I could see why Nagasawa had chosen her as his special companion. There were any number of women more beautiful than Hatsumi, and Nagasawa could have made any of them his. But Hatsumi had some quality that could send a tremor through your heart. It was nothing forceful. The power she exerted was a subtle thing, but it called forth deep resonances. I watched her all the way to Shibuya, and wondered, without ever finding an answer, what this emotional reverberation that I was feeling could be. It finally hit me some dozen or so years later. I had come to Santa Fe to interview a painter and was sitting in a local pizza parlor, drinking beer and eating pizza and watching a miraculously beautiful sunset. Everything was soaked in brilliant red—my hand, the plate, the table, the world—as if some special kind of fruit juice had splashed down on everything. In the midst of this overwhelming sunset, the image of Hatsumi flashed into my mind, and in that moment I understood what that tremor of the heart had been. It was a kind of childhood longing that had always remained—and would forever remain—unfulfilled. I had forgotten the existence of such innocent, all-but-seared-in longing: forgotten for years to remember what such feelings had ever existed inside of me. What Hatsumi had stirred in me was a part of my very self that had long lain dormant. And when the realization struck me, it aroused such sorrow I almost burst into tears. She had been an absolutely special woman. Someone should have done something—anything—to save her. But neither Nagasawa nor I could have managed that. As so many of those I knew had done, Hatsumi reached a certain stage in her life and decided—almost on the spur of the moment—to end it. Two years after Nagasawa left for Germany, she married, and two years after that she slashed her wrists with a razor blade. It was Nagasawa, of course, who told me what had happened. His letter from Bonn said this: “Hatsumi’s death has extinguished something. This is unbearably sad and painful, even to me.” I ripped his letter to shreds and threw it away. I never wrote to him again.

The mere words “Socialism” and “Communism” draw towards them with magnetic force every fruit-juice drinker, nudist, sandal-wearer, sex-maniac, Quaker, “Nature Cure” quack, pacifist, and feminist in England. . . . The food-crank is by definition a person willing to cut himself off from human society in hopes of adding five years on to the life of his carcase; that is, a person out of touch with common humanity.

Juices of fruits and vegetables are pure gifts from Mother Nature and the most natural way to heal your body and make yourself whole again.

during the ball he was quickly persuaded, principally by himself, that the definition of fruit juice might include wine

You might be surprised to learn that fruit juice is almost as bad as soda. In fact, a 12-ounce glass of orange juice contains nearly as much sugar as a can of Coke.

It's true,' said Freddie Humbert, 'kids nowadays have got no ability to listen to simple instructions.' 'Here you go, Dad,' said Quent, returning with a tray of drinks. 'Two martinis, one with extra olives, one with no olives, one mineral water, ice and a twist of lime and a jade juice, no fruit.

On those luminous mornings Adela returned from the market, like Pomona emerging from the flames of day, spilling from her basket the coloful beauty of the sun –the shiny pink cherries full of juice under their transparent skins, the mysterious apricots in whose golden pulp lay the core of long afternoons. And next to that pure poetry of fruit, she unloaded sides of meat with their keyboard of ribs swollen with energy and strength, and seaweeds of vegetables like dead octopuses and squids–the raw material of meals with a yet undefined taste, the vegetative and terrestrial ingredients of dinner, exuding a wild and rustic smell.

An adult female orang-utan cannot defeat an adult male spotted hyena. That is the plain empirical truth. Let it become known among zoologists. Had Orange Juice been a male, had she loomed as large on the scales as she did in my heart, it might have been another matter. But portly and overfed though she was from living in the comfort of a zoo, even so she tipped the scales at barely 110 pounds. Female orang-utans are half the size of males. But it is not simply a question of weight and brute strength. Orange Juice was far from defenseless. What it comes down to is attitude and knowledge. What does a fruit eater know about killing? Where would it learn where to bite, how hard, for how long? An orang-utan may be taller, may have very strong and agile arms and long canines, but if it does not know how to use these as weapons, they are of little use. The hyena, with only its jaws, will overcome the ape because it knows what it wants and how to get it.

Her face looked like a fruit from which all the juice had been sucked.

I wanted to bathe in plum juice, rediscover my body and adorn it in kiwi circles.

Under an orchard tree, dropping with cherries, cowgirls lay in the shade. They fed each other fruit. Dark juice dribbled into dimples. Cherry meat stained smiles and nostrils.

No toys or phones at the table. Allowances must be earned by doing chores around the house. We will have movie night once a week. Sugar will be limited to fruit, not fruit juice, and special occasions. All food will be organic, as money allows. Physical activity and exercise are encouraged. No, they’re mandatory. Homework must be done before TV or video games.

In a moment of panic, he reached back and grasped the large punch bowl, still three quarters full of bright red juice and an assortment of fruit slices. He lifted it above his head and threatened the growing crowd. "Stand back," he said. "I will splash you all.

Celery, apples, golden raisins, lemon zest, and a sour cream–mayo dressing flavored the chicken salad, while the crusty bread provided crunch and contrast. I alternated with bites of my strawberry-and-kiwi fruit salad, tossed with lime juice, vanilla, and just a hint of honey.

On top of the Tree of Life - in the Hall of the Palace - someone had found somebody for whom he had been searching for a long, long time. And the tears of joy which were shed became the fruit of the Tree of Life, the grapes whose juice if distilled by the flute of the blue god.

She unlocked the door, and they walked through to the small backyard. It was fall, and two of their three fruit trees were in season: a Fuyu persimmon tree and a guava tree. “Sadie, do you see this? This is a persimmon tree! This is my favorite fruit.” Marx picked a fat orange persimmon from the tree, and he sat down on the now termite-free wooden deck, and he ate it, juice running down his chin. “Can you believe our luck?” Marx said. “We bought a house with a tree that has my actual favorite fruit.” Sam used to say that Marx was the most fortunate person he had ever met—he was lucky with lovers, in business, in looks, in life. But the longer Sadie knew Marx, the more she thought Sam hadn’t truly understood the nature of Marx’s good fortune. Marx was fortunate because he saw everything as if it were a fortuitous bounty. It was impossible to know—were persimmons his favorite fruit, or had they just now become his favorite fruit because there they were, growing in his own backyard? He had certainly never mentioned persimmons before. My God, she thought, he is so easy to love. “Shouldn’t you wash that?” Sadie asked. “It’s our tree. Nothing’s touched it except my grimy hand,” Marx said. “What about the birds?” “I don’t fear the birds, Sadie. But you should have one of these.” Marx stood, and he picked another fruit for himself and one for her. He walked over to the hose at the side of the house, and he rinsed the persimmon. He held out the fruit to her. “Eat up, my love. Fuyus only yield every other year.” Sadie took a bite of the fruit. It was mildly sweet, its flesh somewhere between a peach and a cantaloupe. Maybe it was her favorite fruit, too?

Let us not believe that an external fast from visible food alone can possibly be sufficient for perfection of heart and purity of body unless with it there has also been united a fast of the soul. For the soul also has its foods that are harmful. Slander is its food and indeed one that is very dear to it. A burst of anger also supplies it with miserable food for an hour and destroys it as well with its deadly savor. Envy is food of the mind, corrupting it with its poisonous juices and never ceasing to make it wretched and miserable at the prosperity and success of another. Vanity is its food which gratifies the mind with a delicious meal for a time but afterward strips it clear and bare of all virtue. Then vanity dismisses it barren and void of all spiritual fruit. All lust and shift wanderings of heart are a sort of food for the soul, nourishing it on harmful meats but leaving it afterwards without a share of its heavenly bread and really solid food. If then, with all the powers we have, we abstain from these in a most holy fast our observance of the bodily fast will be both useful and profitable.

Here is the most valuable thing in the whole of Moomin Valley, Groke! Do you know what has grown out of this hat? Raspberry juice and fruit trees, and the most beautiful little self-propelling clouds: the only Hobgoblin's Hat in the world!

Peeling an Orange Between you and a bowl of oranges I lie nude Reading The World’s Illusion through my tears. You reach across me hungry for global fruit, Your bare arm hard, furry and warm on my belly. Your fingers pry the skin of a naval orange Releasing tiny explosions of spicy oil. You place peeled disks of gold in a bizarre pattern On my white body. Rearranging, you bend and bite The disks to release further their eager scent. I say “Stop, you’re tickling,” my eyes still on the page. Aromas of groves arise. Through green leaves Glow the lofty snows. Through red lips Your white teeth close on a translucent segment. Your face over my face eclipses The World’s Illusion. Pulp and juice pass into my mouth from your mouth. We laugh against each other’s lips. I hold my book Behind your head, still reading, still weeping a little. You say “Read on, I’m just an illusion,” rolling Over upon me soothingly, gently unmoving, Smiling greenly through long lashes. And soon I say “Don’t stop. Don’t disillusion me.” Snows melt. The mountain silvers into many a stream. The oranges are golden worlds in a dark dream.

A brick could be used to crush the Fruit of Desire and make the Juice of Destiny. Drink it before I lose my erection.


Being young's a sort of sickness, Measles, mumps or chicken pox. Gather all your toys together, Lock them in a wooden box. That means tolchocks, crasting and dratsing, All of the things that suit a boy. When you build instead of busting, You can start your Ode to Joy. Do not be a clockwork orange, Freedom has a lovely voice. Here is good and there is badness, Look on both, then take your choice. Sweet in juice and hue and aroma, Let's not be changed to fruit machines. Choice is free but seldom easy- That's what human freedom means.

I remember that pomegranate well- the leathery red skin, the fleshy weight of it in my hand promising wine-sweet clusters of ruby fruit. As I lifted it off the pile, I imagined the satisfying crunch, the release of tangy perfume, the juices glazing my lips and running down my chin. Ah, that biblical fruit with its poignant umbilical tip, choice of the gods and food of the dead.

A Corymbus for Autumn How are the veins of thee, Autumn, laden? Umbered juices, And pulpèd oozes Pappy out of the cherry-bruises, Froth the veins of thee, wild, wild maiden. With hair that musters In globèd clusters, In tumbling clusters, like swarthy grapes, Round thy brow and thine ears o'ershaden; With the burning darkness of eyes like pansies, Like velvet pansies Where through escapes The splendid might of thy conflagrate fancies; With robe gold-tawny not hiding the shapes Of the feet whereunto it falleth down, Thy naked feet unsandalled; With robe gold-tawny that does not veil Feet where the red Is meshed in the brown, Like a rubied sun in a Venice-sail.

If you come away from this book with one rule and one rule only, it is this: don’t drink sugar water. In any form. Not a Big Gulp Coke. Not a Knudsen’s 100 percent natural and organic fruit juice.

Between the onion and the parsley, therefore, I shall give the summation of my case for paying attention. Man's real work is to look at the things of the world and to love them for what they are. That is, after all, what God does, and man was not made in God's image for nothing. The fruits of his attention can be seen in all the arts, crafts, and sciences. It can cost him time and effort, but it pays handsomely. If an hour can be spent on one onion, think how much regarding it took on the part of that old Russian who looked at onions and church spires long enough to come up with St. Basil's Cathedral. Or how much curious and loving attention was expended by the first man who looked hard enough at the inside of trees, the entrails of cats, the hind ends of horses and the juice of pine trees to realize he could turn them all into the first fiddle. No doubt his wife urged him to get up and do something useful. I am sure that he was a stalwart enough lover of things to pay no attention at all to her nagging; but how wonderful it would have been if he had known what we know now about his dawdling. He could have silenced her with the greatest riposte of all time: Don't bother me; I am creating the possibility of the Bach unaccompanied sonatas. But if man's attention is repaid so handsomely, his inattention costs him dearly. Every time he diagrams something instead of looking at it, every time he regards not what a thing is but what it can be made to mean to him - every time he substitutes a conceit for a fact - he gets grease all over the kitchen of the world. Reality slips away from him; and he is left with nothing but the oldest monstrosity in the world: an idol. Things must be met for themselves. To take them only for their meaning is to convert them into gods - to make them too important, and therefore to make them unimportant altogether. Idolatry has two faults. It is not only a slur on the true God; it is also an insult to true things. They made a calf in Horeb; thus they turned their Glory into the similitude of a calf that eateth hay. Bad enough, you say. Ah, but it was worse than that. Whatever good may have resided in the Golden Calf - whatever loveliness of gold or beauty of line - went begging the minute the Israelites got the idea that it was their savior out of the bondage of Egypt. In making the statue a matter of the greatest point, they missed the point of its matter altogether.

Then she would be that hostess in Houston and I would be that tanned one from Florida, a small memory of chlorinated pool water, fruit juice and gin, steak raw in the middle, and hearty rhythms in the draperied twilight of the tomb-cool motel cubicle, riding the grounded flesh of the jet-stream Valkyrie. A harmless pleasure. For harmless plastic people, scruff-proof, who can create the delusion of romance.

Our bodies should be seen as temporary sacred temples of the soul and our duty to keep our individual one clean. Both internally and externally. Internally this is done by eating the right food; fruit. Thus avoiding any foods that sludge and sully the interior (especially animal products and cooked foods of any kind!). Externally, regular bathes in water will normally suffice, but all fruits can also be massaged into the skin with benefits. The skins of mangos and papaya feel especially pleasant, as does a head/hair bath in lemon juice

You make out with a boy because he’s cute, but he has no substance, no words to offer you. His mouth tastes like stale beer and false promises. When he touches your chin, you offer your mouth up like a flower to to be plucked, all covered in red lipstick to attract his eye. When he reaches his hand down your shirt, he stops, hand on boob, and squeezes, like you’re a fruit he’s trying to juice. He doesn’t touch anything but skin, does not feel what’s within. In the morning, he texts you only to say, “I think I left the rest of my beer at your place, but it’s cool, you can drink it. Last night was fun.” You kiss a girl because she’s new. Because she’s different and you’re twenty two, trying something else out because it’s all failed before. After spending six weekends together, you call her, only to be answered by a harsh beep informing you that her number has been disconnected. You learn that success doesn’t come through experimenting with your sexuality, and you’re left with a mouth full of ruin and more evidence that you are out of tune. You fall for a boy who is so nice, you don’t think he can do any harm. When he mentions marriage and murder in the same sentence, you say, “Okay, okay, okay.” When you make a joke he does not laugh, but tilts his head and asks you how many drinks you’ve had in such a loving tone that you sober up immediately. He leaves bullet in your blood and disappears, saying, “Who wants a girl that’s filled with holes?” You find out that a med student does. He spots you reading in a bar and compliments you on the dust spilling from your mouth. When you see his black doctor’s bag posed loyally at his side, you ask him if he’s got the tools to fix a mangled nervous system. He smiles at you, all teeth, and tells you to come with him. In the back of his car, he covers you in teethmarks and says, “There, now don’t you feel whole again.” But all the incisions do is let more cold air into your bones. You wonder how many times you will collapse into ruins before you give up on rebuilding. You wonder if maybe you’d have more luck living amongst your rubble instead of looking for someone to repair it. The next time someone promises to flood you with light to erase your dark, you insist them you’re fine the way you are. They tell you there’s hope, that they had holes in their chest too, that they know how to patch them up. When they offer you a bottle in exchange for your mouth, you tell them you’re not looking for a way out. No, thank you, you tell them. Even though you are filled with ruins and rubble, you are as much your light as you are your dark.

Some single trees, wholly bright scarlet, seen against others of their kind still freshly green, or against evergreens, are more memorable than whole groves will be by-and-by. How beautiful, when a whole tree is like one great scarlet fruit full of ripe juices, every leaf, from lowest limb to topmost spire, all aglow, especially if you look toward the sun! What more remarkable object can there be in the landscape? Visible for miles, too fair to be believed. If such a phenomenon occurred but once, it would be handed down by tradition to posterity, and get into the mythology at last.

Leaving this changeling for George, she washed his ripe fruit, and bit and broke the skin. An intense tang, the underside of velvet. Then flesh dissolved in a rush of nectar. Juice drenched her hand and wet the inside of her wrist. She had forgotten, if she'd ever know, that what was sweet could also be so complicated, that fruit could have a nap, like fabric, soft one way, sleek the other.

That's why the recent popularity of juicing (the removal of fiber from fruits to make easy-to-drink juices) has been a disaster. Juicing simply removes a primary control rod (i.e., fiber) from the carbohydrate, meaning that the carbohydrate enters the bloodstream too fast.

Wild eyes were another sign. It is something I have seldom seen — the expression of an ecstatic state — though much is foolishly written of them, as if they grew like Jerusalem artichokes along the road. The eyes are black, right enough, whatever their normal color is; they are black because their perception is condensed to a coal, because the touch and taste and perfume of the lover, the outcry of a dirty word, a welcome river, have been reduced in the heat of passion to a black ash, and this unburnt residue of oxidation, this calyx, replaces the pupil so it no longer receives but sends, and every hair is on end, though perhaps only outspread on a pillow, and the nostrils are flared, mouth agape, cheeks sucked so the whole face seems as squeezed as a juiced fruit; I know, for once Lou went into that wildness while we were absorbing one another, trying to kiss, not merely forcefully, not the skull of our skeleton, but the skull and all the bones on which the essential self is hung, kiss so the shape of the soul is stirred too, that's what is called the ultimate French, the furtherest fuck, when a cock makes a concept cry out and climax; I know, for more than once, though not often, I shuddered into that other region, when a mouth drew me through its generosity into the realm of unravel, and every sensation lay extended as a lake, every tie was loosed, and the glue of things dissolved. I knew I wore the wild look then. The greatest gift you can give another human being is to let them warm you till, in passing beyond pleasure, your defenses fall, your ego surrenders, its structure melts, its towers topple, lies, fancies, vanities, blow away in no wind, and you return, not to the clay you came from — the unfired vessel — but to the original moment of inspiration, when you were the unabbreviated breath of God.

A lemon,” said Mrs. Lefkowitz, and nodded. “Huh?” “Think about fruit,” she continued. “When you squeeze an orange, what do you get?” Rose smiled. “Trouble?” “No, no, Mrs. Smart. You get orange juice. You don’t get grapefruit juice, you don’t get apple juice, you don’t get milk. You get orange juice. Every time. People are like that. They can only give you what they have inside. So if this Sydelle character is giving you so much trouble, it’s because she’s nothing but trouble on the inside. She’s just delivering what’s in her heart into the universe.” And Mrs. Lefkowitz sat back, looking pleased with herself.

Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer's blood was in it Leaving stains upon the tongue and lust for Picking. Then red ones inked up and that hunger Sent us out with milk cans, pea tins, jam-pots Where briars scratched and wet grass bleached our boots. Round hayfields, cornfields and potato-drills We trekked and picked until the cans were full, Until the tinkling bottom had been covered With green ones, and on top big dark blobs burned Like a plate of eyes. Our hands were peppered With thorn pricks, our palms sticky as Bluebeard's. We hoarded the fresh berries in the byre. But when the bath was filled we found a fur, A rat-grey fungus, glutting on our cache. The juice was stinking too. Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not.

When I bring to you coloured toys, my child, I understand why there is such a play of colours on clouds, on water, and why flowers are painted in tints---when I give coloured toys to you, my child. When I sing to make you dance I truly now why there is music in leaves, and why waves send their chorus of voices to the heart of the listening earth---when I sing to make you dance. When I bring sweet things to your greedy hands I know why there is honey in the cup of the flowers and why fruits are secretly filled with sweet juice---when I bring sweet things to your greedy hands. When I kiss your face to make you smile, my darling, I surely understand what pleasure streams from the sky in morning light, and what delight that is that is which the summer breeze brings to my body---when I kiss you to make you smile.

Lizzie, Lizzie, have you tasted For my sake the fruit forbidden? Must your light like mine be hidden, Your young life like mine be wasted, Undone in mine undoing, And ruined in my ruin, Thirsty, cankered, goblin-ridden?'— She clung about her sister, Kissed and kissed and kissed her: Tears once again Refreshed her shrunken eyes, Dropping like rain After long sultry drouth; Shaking with aguish fear, and pain, She kissed and kissed her with a hungry mouth. Her lips began to scorch, That juice was wormwood to her tongue, She loathed the feast: Writhing as one possessed she leaped and sung, Rent all her robe, and wrung Her hands in lamentable haste...

Please, I know you understand heartbreak. Stop Luc from marrying Marisol. Save my heart from breaking again.” “Now, that was a pathetic speech.” Two slow claps followed the indolent voice, which sounded just a few feet away. Evangeline spun around, all the blood draining from her face. She didn’t expect to see him—the young man who’d been tearing his clothes in the back of the church. Although it was difficult to believe this was the same person. She had thought that boy was in agony, but he must have ripped away his pain along with the sleeves of his jacket, which now hung in tatters over a striped black-and-white shirt that was only halfway tucked into his breeches. He sat on the dais steps, lazily leaning against one of the pillars with his long, lean legs stretched out before him. His hair was golden and messy, his too-bright blue eyes were bloodshot, and his mouth twitched at the corner as if he didn’t enjoy much, but he found pleasure in the brief bit of pain he’d just inflicted upon her. He looked bored and rich and cruel. “Would you like me to stand up and turn around so that you can take in the rest of me?” he taunted. The color instantly returned to Evangeline’s cheeks. “We’re in a church.” “What does that have to do with anything?” In one elegant move, the young man reached into the inner pocket of his ripped burgundy coat, pulled out a pure white apple, and took one bite. Dark red juice dripped from the fruit to his long, pale fingers and then onto the pristine marble steps. “Don’t do that!” Evangeline hadn’t meant to yell. Although she wasn’t shy with strangers, she generally avoided quarrelling with them. But she couldn’t seem to help it with this crass young man. “You’re being disrespectful.” “And you’re praying to an immortal who kills every girl he kisses. You really think he deserves any reverence?” The awful young man punctuated his words with another wide bite of his apple.

Your pussy is a fruit that I wanna juice Your pussy is a fruit that I wanna juice, yeah Put the molly in the booty, girl, we turning up tonight Cos that pussy is a smoothie it know how to do me right.

When, at last, I placed a section in my mouth, I could hear it burst as my teeth met the flesh, squeezing the juice out onto my tongue, tart at first and then sweet. Everything else melted away except for the taste, the smell, the feel of the fruit on my tongue. I ate the fruit slowly. The way you liked to do things. Until then, I'd thought it was a sad thing that you were sometimes slower than the rest of us. But that day, I realized that slow can be better than fast. Like magic, you could stretch time out when we needed it, so that a moment felt endless. So the taste of half an orange could last and last" -Viji

He closed his eyes and tried to remember the taste of snow apples. When he was a child, there was a gnarled tree of them behind his father's blacksmith shop. His mother would always pick them but there were never enough for more than a single tart. Spicy and yet sweet, like McIntosh, but the flesh was so impossibly white, pristine, and the juice was so abundant, that it was like no other apple he had ever tasted.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

We distill ideas from something diffuse and hard to grasp into something precise. We distill knowledge to its essence the same way we distill fruit wine to brandy, beer to whisky, fermented sugar cane juice to rum.

But the remarkable thing about the beetles was their sensitivity to all the grammar and directives and slogans and even unstated desires of the ant world, which they learned to manipulate. They first memorized the proper antenna-vibration and foreleg-tap which the ants themselves used to request food. The poor workers, busy going here and there and back again all day and never getting a chance to think, automatically assumed that these fearsome strangers had been authorized by the Central Committee since they knew the password, and so they regurgitated a drop or two of fruit juice on cue, much the same as when one is traveling across Europe or Asia on the train and a person in uniform requests one’s passport, one’s ticket, takes them away, and comes back, or else does not come back, having sold them; a badge and a superior manner can obtain anything in this world.

Arab merchants with their long caravans of camels traded Indian spices, hemp, opium and Chinese silk along the Incense Route which linked the Mediterranean world with Egypt, Arabia, India and Java. Although the merchants risked robbery and slavery along the way, the rich women of the Roman Empire could enjoy the perfumes of frankincense and myrrh, the flavours of Eastern spices, and the juices of exotic fruits such as guava, muskmelon and pomegranate

One gets the impression that the mere words ‘Socialism’ and ‘Communism’ draw towards them with magnetic force every fruit-juice drinker, nudist, sandal-wearer, sex-maniac, Quaker, ‘Nature Cure’ quack, pacifist and feminist in England.

Forestalling pleasure is an inventive technique for getting double the juice from half the fruit. Indeed, some events are more pleasurable to imagine than to experience (most of us can recall an instance in which we made love with a desirable partner or ate a wickedly rich dessert, only to find that the act was better contemplated than consummated), and in these cases people may decide to delay the event forever. For instance, volunteers in one study were asked to imagine themselves requesting a date with a person on whom they had a major crush, and those who had had the most elaborate and delicious fantasies about approaching their heartthrob were least likely to do so over the next few months.

His gaze, which had been following the circling fruit, flickered to mine. I did not have time to look away before he said, softly but distinctly, “Catch.” A fig leapt from the pattern in a graceful arc towards me. It fell into the cup of my palms, soft and slightly warm. I was aware of the boys cheering. One by one, Achilles caught the remaining fruits, returned them to the table with a performer’s flourish. Except for the last, which he ate, the dark flesh parting to pink seeds under his teeth. The fruit was perfectly ripe, the juice brimming. Without thinking, I brought the one he had thrown me to my lips. Its burst of grainy sweetness filled my mouth; the skin was downy on my tongue. I had loved figs, once.

Can you say those words and not like it? Don't it bring to you a magnificent picture of the pristine world, - great seas and other skies, - a world of accentuated crises, that sloughed off age after age, and rose fresher from each plunge? Don't you see, or long to see, that mysterious magic tree out of whose pores oozed this fine solidified sunshine? What leaf did it have? What blossom? What great wind shivered its branches? Was it a giant on a lonely coast, or thick low growth blistered in ravines and dells? That's the witchery of amber, - that it has no cause, - that all the world grew to produce it, maybe, - died and gave no other sign, - that its tree, which must have been beautiful, dropped all its fruits, and how bursting with juice must they have been -

In general, the sweeter fruits (bananas, apples, grapes, pears) are less nutritionally dense and will also lead to a sharper rise in blood sugar, which, as a migraineur, is something you wish to avoid. This doesn’t mean you need to give up sweet fruits, just eat them in moderation, and always in the context of a larger meal (which helps to blunt the blood sugar rise). For many, eating a sweet fruit on an empty stomach is a big migraine trigger. The same goes for concentrated fruit juices, which should be avoided.

SUMMER FRUIT I spent springs and summers as a child eating the fruit from a watermelon. Grainy sugar bites and juice slick up my cheeks like a Chelsea smile. My mother used to warn me if I swallowed a seed it would get stuck in my belly and grow a watermelon plant. My stomach would expand till I’d combust. I always spit them out in horror. I spent a spring and summer eating the fruit from the flesh of your lips. The bounty of two round mounds, hard like pink sugar. Your grip on my cheeks with a firm hand holding my mouth open.

When will it all cave in? The sky, I mean; our networks; our intricate pretensions. We were too good at what we did, at being fruitful, at multiplying, and now there’s too much breathing. We eat dangerous foods, our shit glows in the dark, the cells of our bodies turn on us like sharks. Every system is self-limiting. Will we solve ourselves as the rats do? With war, with plagues, with mass starvation? These thoughts come with breakfast, like the juice from murdered fruits. Your depression, my friend, is the revenge of the oranges.

Once I had read in an Edmund Wilson essay of his dislike of women past menopause. He said they were like dried fruits, withered on the vine. The juice was gone. I understood what he meant. Although the words stabbed my heart even then, before I was forty. What about your juice? I had written in the margins of the book. But I knew that crones were female and old men were kings, stallions, and producers of heirs. Saul Bellow had a baby at the age of eighty-three. He didn't live long enough after that for her to play Cordelia to his Lear.

What You Need to Cut from Your Diet: 1.   Vegetable oil 2.   Added sugar and honey (to tea, coffee, etc.) 3.   Soda 4.   Juice, except fresh squeezed. (Why not just eat the fruit? It’s got more fiber and more antioxidants!) 5.   Energy bars and “health” bars 6.   Boxed cereals 7.   Fried fast foods 8.   Powdered “proteins,” and powdered milk 9.   Salad dressings made with any kind of vegetable oil, including canola 10. Low-fat products, including milk, cheese, salad dressings, cookies, and other baked goods 11. Snacks and desserts—if you want to lose weight

People came from far and wide to see the Italian Gardens and buy a honeycomb or damson jam in the farm shop. The wool from the sheep and the cheese from the goats drew buyers in a queue the day they were ready for purchase. In June, the pick-your-own strawberry fields were filled with children carrying baskets of berries, their lips stained red with sweet juice. In August, the dahlia fields were so flush with color that the cloudy days seemed brighter, and in autumn the apple and pear orchards were woven through with ladders and littered with overflowing bushels.

I promise, making great choices is far simpler than you might think. In fact, it’s elegantly simple: Carbohydrates from whole fruits and vegetables (not their premade juices or syrups or crystals, which are just processed versions of the real thing) are the only carb sources we need to be healthy.

Growing and making wine was the purest of art forms: to work the land all year—to work with the land all year—to bleed and sweat and toil through the seasons, to bring in the harvest and guide the juice all the way to a bottle, and to share that bottle with the world. To share the fruit of a time and place. To help people smile.

The air around me was damp, dew clinging to the grass and the leaves, and at the head of the grave the small star fruit tree, struggling out of being a seedling. I wasn’t sure why Aunty Kavita had picked a fruit tree that would feed on Vivek’s body. Uncle Chika probably would have selected something else, like a palm tree. Did she look forward to the day when it would actually have star fruits hanging from its branches? Would she pick them and eat them as if she was absorbing him, bringing him back inside where he’d come from? It would be something like Holy Communion, I imagined, body and blood turned into yellow flesh and pale green skin, bursting with juice. Or maybe she would never touch the fruit—maybe no one would—and they would fall back to the ground to rot, to sink back into the soil, until the roots of the tree took them back and it would just continue like that, around and around. Or birds would show up and eat the fruit, then carry Vivek around, giving life to things even after he’d run out of it himself.

[...] she had written Clare a letter in school yesterday afternoon and delivered it herself on the way home. In this letter she had mildly said, «Everyone thinks I am sullen, surly, sulky, grim; but I am the two hemispheres of Ptolemaic marvels, I am lost Atlantis risen from the sea, the Western Isles of infinite promise, the apples of the Hesperides and daily make the voyage to Cytherea, island of snaky trees and abundant shade with leaves large and dripping juice, the fruit that is my heart, but I have a thousand hearts hung on every trees, yes, my heart drips alone every fence paling. I am mad with my heart which beats too much in the world and falls in love at every instant with every reflection that glimmers in it.» And much more of this, which she was accustomed to write to Clare, stuff almost without meaning, but yet which seemed to have the entire meaning of life for her, and which made Clare exclaim a dozen times, «Oh, Louie, I can’t believe it, when I get your letters, you are the same person: when I meet you at school I keep looking at you in surprise!»

It turned out to be just his sort of life in Melbourne [Florida] -- a little three-room mini apartment to himself, and down on the strip, five different bars where you had women going around in bathing suits. In the backyard, his mother's new husband had grown a miraculous tree, a lemon trunk grafted with orange, tangerine, satsuma, kumquat, and grapefruit limbs, each bearing its own vivid fruit. Every morning, Jeff would go out and fill his arms, and squeeze himself a pitcher of juice, thick and sun-hot. That house was good for his mother, too. The swimming pool trimmed fifteen pounds off of her. She didn't seem to have moods anymore, and she didn't fly off the handle when Jeff beat her in the cribbage games they played most afternoons.

There were no singers, no musical interludes, no quizzes or money to be won. It was wall-to-wall Breneman and his ladies: crazy questions and spontaneous, witty, sometimes devilishly clever answers. “What’s your favorite morning fruit juice?” Breneman asked a young woman. “Gin rickey,” she said, delighting the crowd. “Did you ever milk a cow?” Breneman might ask out of the blue. There was no telling what marvelous anecdote he might pry out of someone with a question like that. “What’s your most embarrassing moment?” was a stock icebreaker. “Who gets up for those midnight feedings, you or your husband?” After bandying this question with the younger women, Breneman turned to an old lady, who said, “It certainly wasn’t him. We didn’t have bottles in those days.

Upon returning from the store, he would put the meat into the freezer, hide his favorite fruits in the bathroom cabinet, and stuff everything else into the crisper. It was, of course, too late for crisp, but he took the refrigerator drawer at its word, insisting that it was capable of reviving the dead and returning them, hale and vibrant, to the prime of their lives. Subjected to a few days in his beloved crisper, a carrot would become as pale and soft as a flaccid penis. "Hey," he'd say. "Somebody ought to eat this before it goes bad." He'd take a bite, and the rest of us would wince at the unnatural silence. Too weak to resist, the carrot quietly surrendered to the force of his jaws. An overcooked hot dog would have made more noise. Wiping the juice from his lips, he would insist that this was the best carrot he'd ever eaten. "You guys don't know what you're missing." I think we had a pretty good idea.

A botanist would have been stumped, coming across a tree like this one. Yet, if we are to judge a tree by its fruit, it was clearly an avocado. I picked the fruit, sliced it open, and tasted it to make sure. There was no doubt in my mind. If it looks like an avocado and tastes like an avocado, it has got to be an avocado. However, the tree itself had a white bark like that of a birch and its sap tasted like birch juice. Its leaves were delicate like that of a cypress, while its trunk and the root system reminded me of a baobab. Could it be that someone had grafted an avocado on to a baobab tree? And if so, why the bark so white and the leaves so, well, feathery, and delicate yet bold like a dragonfly’s wing? Why is there not another tree like it nearby? Where had the seed of this tree come from? I had no answer. So, I put the seed of the fruit in my pocket and took it home with me to see if I could make it grow.

Then Bacchus and Silenus and the Maenads began a dance, far wilder than the dance of the trees; not merely a dance of fun and beauty (though it was that too) but a magic dance of plenty, and where their hands touched, and where their feet fell, the feast came into existence- sides of roasted meat that filled the grove with delicious smells, and wheaten cakes and oaten cakes, honey and many-colored sugars and cream as thick as porridge and as smooth as still water, peaches, nectarines, pomegranates, pears, grapes, straw-berries, raspberries- pyramids and cataracts of fruit. Then, in great wooden cups and bowls and mazers, wreathed with ivy, came the wines; dark, thick ones like syrups of mulberry juice, and clear red ones like red jellies liquefied, and yellow wines and green wines and yellow-green and greenish-yellow. But for the tree people different fare was provided. When Lucy saw Clodsley Shovel and his moles scuffling up the turf in various places (when Bacchus had pointed out to them) and realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked almost exactly like chocolate; so like chocolate, in fact, that Edmund tried a piece of it, but he did not find it all nice. When the rich loam had taken the edge off their hunger, the trees turned to an earth of the kind you see in Somerset, which is almost pink. They said it was lighter and sweeter. At the cheese stage they had a chalky soil, and then went on to delicate confections of the finest gravels powdered with choice silver sand. They drank very little wine, and it made the Hollies very talkative: for the most part they quenched their thirst with deep draughts of mingled dew and rain, flavored with forest flowers and the airy taste of the thinnest clouds.

Josh and Rashmi are making out-I can actually see tongue-so I turn to my bread and grapes.How biblical of me. The grapes are smaller than I'm used to, and the skin is slightly textured. Is that dirt? I dip my napkin in water and dab at the tiny purple globes. It helps, but they're still sort of rough. Hmm. St. Clair and Meredith stop talking. I glance up to find them staring at me in matching bemusement. "What?" "Nothing," he says. "Continue your grape bath." "They were dirty." "Have you tried one?" she asks. "No,they've still got these little mud flecks." I hold one up to show them. St. Clair plucks it from my fingers and pops it into his mouth.I'm hypnotized by his lips, his throat, as he swallows. I hesitate. Would I rather have clean food or his good opinion? He picks up another and smiles. "Open up." I open up. The grape brushes my lower lip as he slides it in. It explodes in my mouth, and I'm so startled by the juice that I nearly spit it out. The flavor is intense, more like grape candy than actual fruit. To say I've tasted nothing like it before is an understatement. Meredith and St. Clair laugh. "Wait until you try them as wine," she says. St. Clair twirls a forkful of pasta. "So. How was French class?" The abrupt subject change makes me shudder. "Professeur Gillet is scary. She's all frown lines." I tear off a piece of baguette. The crust crackles, and the inside is light and springy. Oh,man. I shove another hunk into my mouth.

The Sparrow Sisters' roses still bloomed on New Year's Day, their scent rich and warm even when snow weighted their petals closed. When customers came down the rutted road to the small eighteenth-century barn where the sisters worked, they marveled at the jasmine that twined through the split-rail fence, the perfume so intense they could feel it in their mouths. As they paid for their purchases, they wondered (vaguely, it must be said, for the people of Granite Point knew not to think too hard about the Sisters) how it was that clematis and honeysuckle climbed the barn in November and the morning glories bloomed all day. The fruit trees were so fecund that the peaches hung on the low branches, surrounded by more blossoms, apples and pears ripened in June and stayed sweet and fresh into December. Their Italian fig trees were heavy with purple teardrop fruit only weeks after they were planted. If you wanted a tomato so ripe the juice seemed to move beneath the skin, you needed only to pick up a punnet at the Nursery.

He woke each dawn at 5:30, without need for an alarm, though he set one anyway just to be sure. On Mondays, Wednesdays, and Fridays, he lifted. On Tuesdays and Thursdays, he jogged. Down along the Charles. Beneath the sagging boughs of honey locusts fat with fruit. Following his workout, he prepared a shake. After, he showered beneath the rainwater showerhead in the third-story bath-room, water beating down his back, the radio blaring classical music from its place on the marble vanity. Classical, not rock or country or top forty, because he'd been raised on Handel and Tchaikovsky and because sometimes, when he was very tightly wound, the instrumentals were the only things that eased the tension in his chest. When that was done, he dressed, made his bed--tucking his corners in with the militaristic precision his nanny had demanded of him when he was still small and belligerent and went downstairs to make eggs. Over easy, paired with whole-grain toast and a glass of orange juice. He had his routine down to a science, and he did the same thing every morning.

Just as Drake turned six weeks old, I decided I wanted to lose some baby weight. Chip and I were both still getting used to the idea that we had a baby of our own now, but I felt it was okay to leave him with Chip for a half hour or so in the mornings so I could take a short run up and down Third Street. I left Drake in the little swing he loved, kissed Chip good-bye, and off I went. Chip was so sweet and supportive. When I got back he was standing in the doorway saying, “Way to go, baby!” He handed me a banana and asked if I’d had any cramps or anything. I hadn’t. I actually felt great. I walked in and discovered Chip had prepared an elaborate breakfast for me, as if I’d run a marathon or something. I hadn’t done more than a half-mile walk-run, but he wanted to celebrate the idea that I was trying to get myself back together physically. He’d actually driven to the store and back and bought fresh fruit and real maple syrup and orange juice for me. I sat down to eat, and I looked over at Drake. He was sound asleep in his swing, still wearing nothing but his diaper. “Chip, did you take Drake to the grocery store without any clothes on?” Chip gave me a real funny look. He said, “What?” I gave him a funny look back. “Oh my gosh,” he said. “I totally forgot Drake was here. He was so quiet.” “Chip!” I yelled, totally freaked out. I was a first-time mom. Can you imagine? Anyone who’s met Chip knows he can get a little sidetracked, but this was our child! He was in that dang swing that just made him perfectly silent. I felt terrible. It had only been for a few minutes. The store was just down the street. But I literally got on my knees to beg for Jo’s forgiveness.

The tattoos around his eyes burned as he scanned the surrounding area. No one but him probably noticed, but the plumes of darkness branching in every direction were writhing and groaning, desperate to avoid the light of the moon and street lamps. Come to me, he beseeched them. They didn’t hesitate. As if they’d merely been waiting for the invitation, they danced toward him, flattening against his car, shielding it—and thereby him—from prying eyes. “Freaks me out every damn time you do that,” Rowan said as he crawled into the front passenger seat. For the first time, Sean’s friend had accompanied him to “keep you from doing something you’ll regret.” Not that Gabby had known. Rowan had lain in the backseat the entire drive. “I can’t see a damn thing.” “I can.” Sean’s gaze could cut through shadows as easily as a knife through butter. Gabby was in the process of settling behind the wheel of her car. Though more than two weeks had passed since their kiss, they hadn’t touched again. Not even a brush of fingers. He was becoming desperate for more. That kiss . . . it was the hottest of his life. He’d forgotten where he was, what—and who—was around him. He’d never, never, risked discovery like that. But that night, having Gabby so close, those lush lips of hers parted and ready, those brown eyes watching him as if he were something delicious, he’d been unable to stop himself. He’d beckoned the shadows around them, meshed their lips together, touched her in places a man should only touch a woman in private, and tasted her. Oh, had he tasted her. Sugar and lemon. Which meant she’d been sipping lemonade during her breaks. Lemonade had never been sexy to him before. Now he was addicted to the stuff. Drank it every chance he got. Hell, he sported a hard-on if he even spotted the yellow fruit. At night he thought about pouring lemon juice over her lean body, sprinkling that liquid with sugar, and then feasting. She’d come, he’d come, and then they could do it all over again. Seriously. Lemonade was like his own personal brand of cocaine now—which he’d once been addicted to, had spent years in rehab combating, and had sworn never to let himself become so obsessed with a substance again. Good luck with that. “I’m getting nowhere with her,” Rowan said. “You, she watches. You, she kissed.” “Yeah, I’ve been meaning to talk to you about that.” Gabby’s car passed his and he accelerated, staying close enough to her that anyone trying to merge into her lane wouldn’t clip his car because they couldn’t see him. Not that anyone was out and about at this time of night. “She’s mine. I don’t want you touching her.” “Finally. The truth. Which is a good thing, because I already called Bill and told him you were gonna be the one to seduce her.” “Thanks.” This was one of the reasons he and Rowan were such good friends. “But I thought you were here tonight to keep me from her.” “First, you’re welcome. Second, I lied.

Daily Fertility Protocol GI cleanse formula on days 1–10: Take 1 to 3 a day to cleanse the candida. Probiotic defense formula on days 11–15: Take 1 capsule, three times a day to feed your body the good bacteria and support your immune system. Detoxification complex: 2 a day to help nourish and detox body filters, liver, kidney, spleen. Detoxification gel caps: 2 a day to help open up the liver ducts so it doesn’t become clogged with the cleansing you are about to do. Lemon essential oil in all your water to assist liver in its work. Basic vitality supplements: Take as directed to nourish your body with the perfect amount of vitamins, minerals, antioxidants, and omega 3s it needs. Women’s estrogen complex: 1 a day to help eliminate bad estrogens in your body. Bone complex: 4 a day for bone and hormone support. Grapefruit essential oil: 10 to 15 drops under tongue or in veggie capsule once a day to help balance progesterone. You can split this up into a dose in the morning and another in the evening. Women’s monthly blend: Apply to low abdomen, wrists, and back of neck to help balance hormones and mood swings. Avoid sugar, grains, dairy, fruit juice, and caffeine. Follow this protocol until pregnant, then discontinue GI cleansing complex and continue everything else.

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

SARSAPARILLA SYRUP ENOUGH FOR 1 GALLON BREWED SARSAPARILLA 41⁄2 cups water 5 ounces dried sarsaparilla root, chopped 1 ounce dried sassafras root, chopped 1⁄4 ounce dried wintergreen leaves 4 cups dark brown sugar 2 tablespoon maltodextrin (optional) Combine the water, sarsaparilla, sassafras, and wintergreen in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Blend the brown sugar and maltodextrin (if using), and gradually add the mixture to the simmering root infusion, stirring until the sugar dissolves. Then remove from the heat, let cool to room temperature, and strain. This syrup will keep in the refrigerator for up to 2 months.

She was crouched in the corner of the room, eating something off the floor. It was the old woman dressed in endless black. When she looked up this time there was no question she was there for me. She had the face of my mother but much older, her ancient decayed mouth coming closer for her good-night kiss. I steeled myself against her putrid smell, the mouthful of bitter dust, but as her lips touched mine it was like biting into a purple black plum whose fruit was brilliant red, like an explosion of intense joy. Its childhood smell wrinkled my nose with pleasure, its sweet juices ran down my chin, turning into a beautiful black ocean where I floated safely, not lost as I had imagined, but securely tucked away deep in space.

And then she set to work, washing fresh blueberries that sat on the counter, before grabbing a big colander. Sam headed into the backyard, whose lawn backed acres of woods. Blackberries and raspberries grew wild and thick in the brambles that sat at the edge of the woods. Sam carefully navigated her way through the thorny vines, her thin running shirt catching and snagging on a thorn. "Darn it," she mumbled. Blackberries are red when they're green, she could hear her grandfather telling her when they used to pick the fruit. But today, a brilliant summer day, the blackberries were deep purple, almost black, and each one resembled a mini beehive. Sam plucked and popped a fresh blackberry, already warm from the sun, into her mouth, savoring the natural sweetness, and picked until her colander was half full before easing her way through the woods to find a raspberry bush thick with fruit. She navigated her way out of the brambles and headed back to the kitchen, where she preheated the oven and began to wash the blackberries and raspberries. Sam pulled cold, unsalted butter from the fridge and began to cube it, some flour and sugar from the cupboard, a large bowl, and then she located her grandmother's old pastry blender. Sam made the crust and then rolled it into a ball, lightly flouring it and wrapping it in plastic before placing it in the refrigerator. Then she started in on the filling, mixing the berries, sugar, flour, and fresh orange juice.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen and clarify the taste of sweet fruit. I was also well aware that too much citrus could indicate a corrosive anger. My first wedding at Rainbow Cake had taught me that. But this was a gentle, subdued citrus, like the taste of a Meyer lemon. Spice usually indicated grief, a loss that lingered for a long time, just like the pungent flavor of the spice itself, whether it was nutmeg or allspice or star anise. The more pronounced the flavor, the more recent the loss and the stronger the emotion. So there was some kind of loss or remembrance involved here. Yet there was also a comfort in the remembering, knowing that people had gone before you. That they waited for you on the other side.

LEADING LESSONS Free yourself to have bad ideas. Whenever I try to think of a brilliant new dance routine, it usually falls flat on its face. It’s crushed by the weight of my own expectations for brilliance. It’s much more fruitful to follow the advice of the songwriter who said, “When you write new songs, write for the trash can.” When I start choreographing a new dance, I don’t care how bad the idea is, and I allow myself to run with it. Challenge yourself to think of five awful, terrible, of-my-God-this-stinks ideas. They get the juices flowing. And when you have those five, at the very least you have creative momentum and, more often than not, some of those ideas have legs. Think about the one thing that’s original to you and no one else. What’s your unique voice? Find that voice and shout with it.

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

In front of the mound: a mile of naked strangers. In groups of twenty, like smokes, they are directed to the other side by a man with a truncheon and a whip. It will not help to ink in his face. Several men with barrows collect clothes. There are young women still with attractive breasts. There are family groups, many small children crying quietly, tears oozing from their eyes like sweat. In whispers people comfort one another. Soon, they say. Soon. No one wails and no one begs. Arms mingle with other arms like fallen limbs, lie like shawls across bony shoulders. A loose gray calm descends. It will be soon . . . soon. A grandmother coos at the infant she cuddles, her gray hair hiding all but the feet. The baby giggles when it’s chucked. A father speaks earnestly to his son and points at the heavens where surely there is an explanation; it is doubtless their true destination. The color of the sky cannot be colored in. So the son is lied to right up to the last. Father does not cup his boy’s wet cheeks in his hands and say, You shall die, my son, and never be remembered. The little salamander you were frightened of at first, and grew to love and buried in the garden, the long walk to school your legs learned, what shape our daily life, our short love, gave you, the meaning of your noisy harmless games, every small sensation that went to make your eager and persistent gazing will be gone; not simply the butterflies you fancied, or the bodies you yearned to see uncovered—look, there they are: the inner thighs, the nipples, pubes—or what we all might have finally gained from the toys you treasured, the dreams you peopled, but especially your scarcely budded eyes, and that rich and gentle quality of consciousness which I hoped one day would have been uniquely yours like the most subtle of flavors—the skin, the juice, the sweet pulp of a fine fruit—well, son, your possibilities, as unrealized as the erections of your penis—in a moment—soon—will be ground out like a burnt wet butt beneath a callous boot and disappear in the dirt. Only our numbers will be remembered—not that you or I died, but that there were so many of us. And that we were.

I'm making a galette instead of a tart," Sam said. "Fancy," Deana said. "Actually, it's not," Sam said. "It's more rustic. More fitting of Michigan, I thought." Willo pulled three mugs- all mismatched- from her cupboard and poured three cups of coffee. "In school, I learned that a galette is sort of the offspring of a pie and a tart- halfway between homespun and fancy- but easier to make than its parents. The biggest difference is that a galette is a free-form pastry, baked without a pie pan or tart ring. It's rustic. And it's forgiving. You just roll it out flat and then fold it in roughly around the filling." Sam stopped and sipped her coffee. "The wonderful thing is that you can't mess it up; the crust will tear and be a little more done in places, the juices will leak, but as long as you use really fresh ingredients, like the fruit we have here, and real butter for the dough, it bakes into something magical. Making a galette really gave me confidence to try trickier desserts. But it's still one of my favorites. And you can make sweet or savory galettes. I made two crusts today. I thought I'd turn one into a savory galette for dinner. I have a recipe for an asparagus, mushroom, goat cheese, and bacon galette I think I'll make." Sam looked at her mom and grandma, who were staring at her openmouthed. "I never realized how accomplished you were," Deana said. "But I knew you had- what did we call it, Mom?" "The gift," Willo said. "You've always had the desire and talent to bake.

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

In groups of twenty, like smokes, they are directed to the other side by a man with a truncheon and a whip. It will not help to ink in his face. Several men with barrows collect clothes. There are young women still with attractive breasts. There are family groups, many small children crying quietly, tears oozing from their eyes like sweat. In whispers people comfort one another. Soon, they say. Soon. No one wails and no one begs. Arms mingle with other arms like fallen limbs, lie like shawls across bony shoulders. A loose gray calm descends. It will be soon… soon. A grandmother coos at the infant she cuddles, her gray hair hiding all but the feet. The baby giggles when it’s chucked. A father speaks earnestly to his son and points at the heavens where surely there is an explanation; it is doubtless their true destination. The color of the sky cannot be colored in. So the son is lied to right up to the last. Father does not cup his boy’s wet cheeks in his hands and say, You shall die, my son, and never be remembered. The little salamander you were frightened of at first, and grew to love and buried in the garden, the long walk to school your legs learned, what shape our daily life, our short love, gave you, the meaning of your noisy harmless games, every small sensation that went to make your eager and persistent gazing will be gone; not simply the butterflies you fancied, or the bodies you yearned to see uncovered - look, there they are: the inner thighs, the nipples, pubes - or what we all might have finally gained from the toys you treasured, the dreams you peopled, but especially your scarcely budded eyes, and that rich and gentle quality of consciousness which I hoped one day would have been uniquely yours like the most subtle of flavors - the skin, the juice, the sweet pulp of a fine fruit - well, son, your possibilities, as unrealised as the erections of your penis - in a moment - soon - will be ground out like a burnt wet butt beneath a callous boot and disappear in the dirt. Only our numbers will be remembered - not that you or I died, but that there were so many of us.

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

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.