Frying Pan Quotes

Nobody owns life, but anyone who can pick up a frying pan owns death.

Personally, I say, "Out of the frying pan and into the deadly pit filled with sharks who are wielding chainsaws with killer kittens stapled to them." However, that one's having a rough time catching on.

out of the frying pan and into the fire

Out of the frying pan into the fire! What is marriage but prostitution to one man instead of many? No different!

Escaping goblins to be caught by wolves!” he said, and it became a proverb, though we now say ‘out of the frying-pan into the fire’ in the same sort of uncomfortable situations.

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

Men are obtuse. You have to beat them over the head with a frying pan to get them to notice things.

Would Grandmother scold him? Would she say, “Frank! Thank the gods, you've come. I'm surrounded by monsters.” More likely she'd scold him, or mistake them for intruders and chase them off with a frying pan.

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

I can't believe I have to say this. You there, dashing male secretary! Drop the frying pan.

We feel free when we escape, even if it be from the frying pan into the fire.

It was all I could do to not knock him down right there in front of Asher and climb on him. If I stunned him with a frying pan first, he might not struggle too much.…

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

It’s lovely,” I said, taking an involuntary half step back. “Really, though. I don’t like to handle other people’s cookware.” “That’s the best you can manage? That’s your bright, bold lie?” “Look, lady, I don’t know about you, but I’ve never had somebody corner me on a dark street and try to hand me a frying pan before,” I snapped.

My parents didn't grow up here or anything. They chose to live in this nowhere town. Why? Because it was named after Hannibal of Carthage. Their basic train of thought was this: Hannibal's Rest? And we're naming our child after Alexander the Great? MARVELOUS. Ah, the history, it tickles. Sometimes I wanted to beat my parents over the head with a frying pan.

Frying pans... who knew, right?

A man who tosses worms in the river isn’t 't necessarily a friend of the fish. All the fish who take him for a friend, who think the worm’s got no hook in it, usually end up in the frying pan.

How can one person be more real than any other? Well, some people do hide and others seek. Maybe those who are in hiding - escaping encounters, avoiding surprises, protecting their property, ignoring their fantasies, restricting their feelings, sitting out the pan pipe hootchy-kootch of experience - maybe those people, people who won't talk to rednecks, or if they're rednecks won't talk to intellectuals, people who're afraid to get their shoes muddy or their noses wet, afraid to eat what they crave, afraid to drink Mexican water, afraid to bet a long shot to win, afraid to hitchhike, jaywalk, honky-tonk, cogitate, osculate, levitate, rock it, bop it, sock it, or bark at the moon, maybe such people are simply inauthentic, and maybe the jacklet humanist who says differently is due to have his tongue fried on the hot slabs of Liar's Hell. Some folks hide, and some folk's seek, and seeking, when it's mindless, neurotic, desperate, or pusillanimous can be a form of hiding. But there are folks who want to know and aren't afraid to look and won't turn tail should they find it - and if they never do, they'll have a good time anyway because nothing, neither the terrible truth nor the absence of it, is going to cheat them out of one honest breath of Earth's sweet gas.

History is an alternating series of frying pans and fires.

So, how was work? You clearly missed me.” I put my hands on my face in embarrassment and he just laughs a bit to himself. “It was boring.” It’s the truth. “No one to antagonize, huh?” “I tried abusing some of the gentle folk in payroll but they got all teary.” “The trick is to find that one person who can give it back as good as they can take it.” He takes out a pan and begins to fry the vegetables in a single, stingy drop of oil. “Sonja Rutherford, probably. That scary lady in the mailroom that looks like an albino Morticia Addams.” “Don’t line my replacement up too quick. You’ll hurt my feelings.

Every town you go to, they tell you what's special about their town. What they're number one at... This guy comes up and says, 'D'you know that we're the home of the world's largest frying pan?' '...Really! That is great 'cause I'm writin' a new book called Things I Don't Care About.

Eventually scientists will discover something that explains ghosts, just like they discovered electricity, which explained lightning, and it might be something about people's brains, or something about the earth's magnetic field, or it might be some new force altogether. And then ghosts won't be mysteries. They will be like electricity and rainbows and nonstick frying pans.

Her mum thought gourmet cooking was putting a load of fish fingers under the grill instead of in the frying pan.

Because that’s really something I can’t stand — when people refer to themselves as crazy. The truly crazy are labeled so on the grounds that they see nothing wrong with their behavior. They forge ahead, lighting fires in public buildings and defecating in frying pans without the slightest notion that they are out of step with the rest of society. That, to me, is crazy.

Out of the frying pan and into the fire

You should hit him in the face with frying pans more often," Said Rhys "he seems to like it

Something is unfolding, being revealed to me. I see that there's a whole world of of girls and their doings that has been unknown to me, and that I can be part of without making any effort at all. I don't have to keep up with anyone, run as fast, aim as well, make loud explosive noises, decode messages, die on cue. I don't have to think about whether I do these things well, as well as a boy. All I have to do is sit on the floor and cut frying pans our of the Eaton's Catalogue with embroidery scissors, and say I've done it badly.

I hit him,” Clara explained, feeling the need to tell Corbin. “With a stick.” “Not a frying pan?” Corbin asked with dry amusement.

...she waited until she and my grandfather Anthel were just home from their honeymoon, and then sat him down and told him this: "Honey, I know you like to take a drink, and that's all right, but be forewarned that I ain't your maid and I ain't your punching bag, and if you ever raise your hand to me you'd best kill me. Because otherwise I'll wait until you're asleep; sew you into the bed; and beat you to death with a frying pan." Until he died, I am told, my grandfather was a gentle man.

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

Gadzooks! We've jumped out of the frying pan and into another frying pan!

There are proverbs about frying pans and fires that I might have quoted to myself, but I preferred to adapt a different one to my purposes: better the devil that would attack everyone impartially than the devil specifically looking to kill us.

It is splendid to be a great writer, to put men into the frying pan of your imagination and make them pop like chestnuts.

We feel free when we escape - even if it be but from the frying pan to the fire.

Do not be seduced by those big-box come-ons, full of “complete sets” of extraneous cookware. A complete set is whatever you need, and maybe all you need is a wok and a hot place to grill your bacon. In a pinch, I can do it all with my good heavy nonstick frying pan. Besides the obvious braising, browning, and frying, I can make sauces and stir-fries in it, toast cheese sandwiches and slivered almonds, use the underside to pound cutlets, and in a pinch probably swing it to defend my honor. If I could find a man that versatile and dependable, I’d marry him.

In fact,I believe the reason why the Chinese failed to develop botany and zoology is that the Chinese scholar cannot stare coldly and unemotionally at a fish without immediately thinking of how it tastes in the mouth and wanting to eat it. The reason I don't trust Chinese surgeons is that I am afraid that when a Chinese surgeon cuts up my liver in search of a gall-stone, he may forget about the stone and put my liver in a frying pan.

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

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells.

Frying-Pan Jack and I were in that camp, that's where he said to me, he'd been tramping since 1927, 'I told myself in '27, if I cannot dictate the conditions of my labor, I will henceforth cease to work.' You don't have to go to college to figure these things out, no sir. He said, 'I learned when I was young that the only true life I had was the life of my brain. But if it's true that the only real life I had was the life of my brain, what sense does it make to hand that brain to someone for eight hours a day, for their particular use, on the presumption that at the end of the day they will give it back in an unmutilated condition? Fat chance!

Eventually scientists will discover something that explains ghosts, just like they discovered electricity, which explained lightning, and it might be something about people’s brains, or something about the earth’s magnetic field, or it might be some new force altogether. And then ghosts won’t be mysteries. They will be like electricity and rainbows and nonstick frying pans.

Marie clasped her hands together and looked vulnerable. Payne flinched. “The only time you don’t tell me something is when you think it’s dangerous, because being a fragile, sheltered noblewoman, I might faint at the thought of experiencing physical harm like a common person.” She sighed, and seemingly from nowhere, produced an enormous cast-iron frying pan easily one hundred centimeters in diameter. “And then,” she said sadly, “I have to damage one of the good pans by smacking it against your thick, common skull until you tell me—

I had no idea what to say. A silence descended on us as sudden as the instant fresh oil is poured into a large frying pan.

What shall we do, what shall we do! Escaping goblins to be caught by wolves is like out of the frying pan and into the fire!

Knight burst out laughing I watched thinking he really looked good doing that. I was also thinking I wanted to find one of my frying pans and clock him with it.

Are we being stupid here?” Ara frowned at her broken staff. “There’s a monster down there we know nothing about, and Jula has a frying pan.

To get food unstuck from a frying pan, just pour water in the pan and wait. After a while the food loosens on its own. Don't struggle to heal your wounds. Just pour time into your heart and wait. When your wounds are ready, they will heal on their own.

As G's eyes adjusted to the scene before him, he saw Edward raise a ... fire poker? ... and Jane pull out ... a frying pan? Whose cockamamie idea were these weapons? Probably Jane's. They seemed like Jane's idea of weapons.

I know that eggs do well to stay out of frying pans.

Out of the frying pan and into the Fireman.

Out of the frying pan and into the fire. Chaos begets chaos. Instability begets instability.

He smiles as he reaches for a frying pan, because he knows it’s exactly the kind of insane risk he can’t resist.

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

Oh, you're one of those'. Shaking her head, she poured the wine. 'Figures.' 'One of those what?' 'One of those people who drink one glass of red wine a night because it's healthy, not because it tastes good and makes you feel like you can get through another day without hitting someone with a frying pan.

After Auschwitz" Anger, as black as a hook, overtakes me. Each day, each Nazi took, at 8: 00 A.M., a baby and sauteed him for breakfast in his frying pan. And death looks on with a casual eye and picks at the dirt under his fingernail. Man is evil, I say aloud. Man is a flower that should be burnt, I say aloud. Man is a bird full of mud, I say aloud. And death looks on with a casual eye and scratches his anus. Man with his small pink toes, with his miraculous fingers is not a temple but an outhouse, I say aloud. Let man never again raise his teacup. Let man never again write a book. Let man never again put on his shoe. Let man never again raise his eyes, on a soft July night. Never. Never. Never. Never. Never. I say those things aloud. I beg the Lord not to hear.

And immediately, mixed with a sizzling sound, there came to Shasta a simply delightful smell. It was one he had never smelled in his life before, but I hope you have. It was, in fact, the smell of bacon and eggs and mushrooms all frying in a pan.

We can do little things for GOD; I turn the cake that is frying on the pan for love of Him, and that done, if there is nothing else to call me, I prostrate myself in worship before Him, Who has given me grace to work; afterwards I rise happier than a king. It is enough for me to pick up but a straw from the ground for the love of GOD.

William S. Burroughs once said that no one owns life, but anyone who can lift a frying pan can create death. He was right. Killing is the easy part. The act of living—of finding happiness in life—that’s the hard part. Moving past grief and guilt, and learning to love and to trust . . . I wanted to take that path, but I rather liked cradling my sorrows.

The Return of the Rivers All the rivers run into the sea; yet the sea is not full; unto the place from whence the rivers come, thither they return again. It is raining today in the mountains. It is a warm green rain with love in its pockets for spring is here, and does not dream of death. Birds happen music like clocks ticking heaves in a land where children love spiders, and let them sleep in their hair. A slow rain sizzles on the river like a pan full of frying flowers, and with each drop of rain the ocean begins again.

Gender should not dictate who brings home the bacon and who fries it up in the pan.

What do I need to do to get you to go to sleep? Hit you over the head with a frying pan?

Moominmamma had got up very early to pack their rucksacks, and was bustling to and fro with wooly stockings and packets of sandwiches, while down by the bridge Moominpappa was getting their raft in order. "Mamma, dar," said Moomintroll, "we can't possibly take all that with us. Everyone will laugh." "It's cold in the Lonely Mountains," said Moominmamma, stuffing in an umbrella and a frying pan. "Have you got a compass?" "Yes," answered Moomintroll, "but couldn't you at least leave out the plates -- we can easily eat off rhubarb leaves.

I begin to want things I've never wanted before: braids, a dressing-gown, a purse of my own. Something is unfolding, being revealed to me. I see that there's a whole world of girls and their doings that has been unknown to me, and that I can be part of it without making any effort at all. I don't have to keep up with anyone, run as fast, aim as well, make loud explosive noises, decode messages, die on cue. I don't have to think whether I've done these things well, as well as a boy. All I have to do is sit on the floor and cut frying pans out of the Eaton's Catalogue with embroidery scissors, and say I've done it badly. Partly this a relief.

I remember, in no particular order: - a shiny inner wrist; - steam rising from a wet sink as a hot frying pan is laughingly tossed into it; - gouts of sperm circling a plughole, before being sluiced down the full length of a tall house; - a river rushing nonsensically upstream, its wave and wash lit by half a dozen chasing torchbeams; - another river, broad and grey, the direction of its flow disguised by a stiff wind exciting the surface; - bathwater long gone cold behind a locked door. This last isn't something I actually saw, but what you end up remembering isn't always the same as what you have witnessed.

If you tell someone you have depression, they will often say, "Oh, I've been depressed before, too." The difference lies between being depressed and having depression. Everyone's been depressed at one time or another, but these are far from being the same things. One is a passing mood. The other is a chronic illness that does not come and go, ebb and flow, is here one day and gone the next. The difference between being depressed and having depression is that one is a mood and the other is an illness. One is a momentary bout of melancholy. The other is a debilitating condition that requires medical treatment. Would you feel better about having a cancerous lesion if I likened it to the rash I had last week? The difference between being depressed and having depression is the difference between a mood that will soon pass, and a serious illness that disrupts your ability to function and will take years to treat. The difference between being depressed and having depression is the difference between Cleveland and Bangkok, or your frying pan and the surface of the sun. So, no, we (depressives) do not feel better when you tell us about your rash. We'll do our best to be polite about it, but no, it really doesn't help at all.

Noel ducked to the lower cabinets – a percussion of pots and pans clanged into each other. “Are you intentionally trying not to listen to me?” His head popped above the counter. “I resent that. I’m a great listener. Just ask the TV.” Emily rolled her eyes. “Alright. I had…” Noel heard her swallow and he suddenly wanted to knock himself out with the frying pan. “…relations…with a mortal, Tommy.” He ducked again, this time from embarrassment. He groaned silently, wishing she’d turn and walk away before she said what he knew was coming. “It wasn’t quite the same as it was when I was human. It didn’t—” “Please you, yeah I got it,” he blurted. “Please, for the love of God, stop.

Eventually scientists will discover something that explains ghosts, just like they discovered electricity which explained lightning, and it might be something about people’s brains, or something about the earth’s magnetic field, or it might be some new force altogether. And then ghosts won’t be mysteries. They will be like electricity and rainbows and non-stick frying pans.

They’re all going to wind up miserable at the end.” Nick appears over the back of the sofa, still holding a cast-iron frying pan and looking like he wants to grab the book from Andy’s hand. “No, they won’t. I read the final chapter.” “You did what?” Nick sounds scandalized. “I’m not wasting my time on things that make me sad.” He learned that lesson with Old Yeller, thank you very much.

I started to fire back, but Tink suddenly appeared in the open doorway, and what the? He had one of those skillets just large enough to cook an egg in, and he was holding it over his head like a battle-axe. I was kind of surprised that he could carry the pan, but Tink was buff for a little guy. He had a six-pack—a brownie six-pack. His face was contorted in a silent battle cry as he started into the room. Wide-eyed, I shook my head. As much as I appreciated the effort, his interference would not end well. That small as hell frying panwas not going to do any damage. Thankfully, Tink froze and lowered the pan. A second passed then he zoomed out of the doorway.

Come on." He jumped up and grabbed my hand. "Let's do something fun." "I can't! I have to work, and then I have a date." "Frying-pan boy again? I thought you guys broke up." "No! Why would we break up?

You have a real gift for getting into trouble, don’t you? That was one thing I forgot when you left the pack.” “How is any of this my fault?” I asked hotly. He sighed. “I don’t know. Does it matter whose fault it is once you’re sitting in the middle of the frying pan?” He gave me a despairing look. “And as my father used to point out, you find your way into that frying pan way too often for it to be purely accidental.

Louie's mother, Louise, took a different tack. Louie was a copy of herself, right down to the vivid blue eyes. When pushed, she shoved; sold a bad cut of meat, she'd march down to the butcher, frying pan in hand. Loving mischief, she spread icing over a cardboard box and presented it as a birthday cake to a neighbor, who promptly got the knife stuck. When Pete told her he'd drink his castor oil if she gave him an empty candy box. "You only asked for the box, honey," she said with a smile. "That's all I got." And she understood Louie's restiveness. One Halloween, she dressed as a boy and raced around town trick-or-treating with Louie and Pete. A gang of kids, thinking she was one of the local toughs, tackled her and tried to steal her pants. Little Louise Zamperini, mother of four, was deep in the melee when the cops picked her up for brawling.

The next man I was involved with lived in Boston. He taught me to cook mushrooms. He taught me that if you heat the butter very hot and put just a very few mushrooms into the frying pan, they come out nice and brown and crispy, whereas if the butter is only moderately hot and you crowd the mushrooms, they get all mushy and wet. Every time I make mushrooms I think of him. There was another man in my life when I was younger who taught me to put sour cream into scrambled eggs, and since I never ever put sour cream into scrambled eggs I never really think of him at all.

Frieda was very special,” O’Keeffe recalls. “I can remember very clearly the first time I ever saw her, standing in a doorway, with her hair all frizzed out, wearing a cheap red calico dress that looked as though she’d just wiped out the frying pan with it. She was not thin, and not young, but there was something radiant and wonderful about her.

Sympathies and antipathies . . . Human friendships can very quickly become a club of mediocrities, enclosed in mutual flattery and approval, preventing people from seeing their inner poverty and wounds. Friendship is then no longer a spur to grow . . . Scott Peck talks of pseudo-communities. These are where people pretend to live community. Everybody is polite and obeys the rules and regulations. They speak in platitudes and generalities. But underlying it all is an immense fear of conflict, a fear of letting out the monsters. If people start truly to listen to each other and to get involved, speaking from their guts, their anger and fears may rise up and they might start hitting each other over the head with frying pans. There are so many pent-up emotions contained in their hearts that if these were to start surfacing, God knows what might happen! It would be chaos. But from that chaos, healing could come. . . They discover that they have all been living in a state of falsehood. And it is then that the miracle of community can happen!

She had imagination — the muscle of the soul — and her imagination was of a particularly strong, almost masculine quality. She possessed, too, that real sense of beauty which has far less to do with art than with the constant readiness to discern the halo round a frying-pan or the likeness between a weeping-willow and a Skye terrier. And finally she was blest with a keen sense of humour. No wonder she fitted into his life so well.

Freddy, what if I told you I was gay?” He pursed his lips thoughtfully, considering the information for a few seconds as his fried egg shimmied in the pan. “Are you tellin’ me you are?” “Yeah.” “Hmph,” he said. “Didn’t see that one comin’.” Removing the skillet from the burner, he clapped me on the shoulder. “Look at the bright side: at least you ain’t black.

I squeezed his hand. “You’re right. And thank you.” We were quiet for a bit. “Jack?” “You know, they say when someone keeps making excuses to say your name it means they like you.” “They say that, huh?” “They do indeed. But I want to make it very clear that, while you’re acceptably pretty and moderately entertaining, it’s not me. It’s you.” “Color me relieved. But seriously, Jack—” “Again with the name-dropping. “Shut up. I’m trying to say that I’m proud of you. These people will owe you for what you’ve done for them, but they’ll also depend on you for the rest of their lives. You’ve really stepped up. I just . . . yeah. I’m proud of you.” He raises his shoulders a couple of times, like he was physically trying to shrug off what I’d said. Then he shook his head and sighed. “This is more awkward than that time you threw yourself at me and made me kiss you.” “I seem to recall you kissing me, followed by me hitting you. Repeatedly.” He reached over with his free hand to pat mine. “Whatever you need to tell yourself to be happy with frying pan boy. And here we are!

Even just living next to a restaurant may pose a health hazard. Scientists estimated the lifetime cancer risk among those residing near the exhaust outlets at Chinese restaurants, American restaurants, and barbecue joints. While exposure to fumes from all three types of restaurants resulted in exposure to unsafe levels of PAHs, the Chinese restaurants proved to be the worst. This is thought to be due to the amount of fish being cooked,28 as the fumes from pan-fried fish have been found to contain high levels of PAHs capable of damaging the DNA of human lung cells.29 Given the excess cancer risk, the researchers concluded that it wouldn’t be safe to live near the exhaust of a Chinese restaurant for more than a day or two a month.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

I am, in general, an easygoing person. I try to take a reed-bending-with-the-wind attitude toward life, rather than fight everything. But these constant “out of the frying pan, into the fire, into a worse fire, into a worse fire than the worse fire before it” situations that had been riddling my life of late were beginning to wear me down

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

There is a sign above the door in the shape of a door key, on it the words KEYS CUT. There’ll be a high smell of creosote, oil, paraffin, lawn treatment stuff. There’ll be brushheads with handles, brushheads without handles, handles by themselves, for sale. What else? Rakes, spades, forks, a garden roller, a wall of stepladders, a tin bath full of bags of compost. Calor gas bottles, saucepans, frying pans, mopheads, charcoal, folding stools made of wood, a plastic bucket of plungers, stacked packs of sandpaper, sacks of sand in a wheelbarrow, metal doormats, axes, hammers, a camping stove or two, hessian carpet mats, stuff for curtains, stuff for curtain rails, stuff for screwing curtain rails to walls and pelmets, pliers, screwdrivers, bulbs, lamps, pails, pegs, laundry baskets. Saws, of all sizes. EVERYTHING FOR THE HOME.

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

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

Montmorency was in it all, of course. Montmorency’s ambition in life, is to get in the way and be sworn at. If he can squirm in anywhere where he particularly is not wanted, and be a perfect nuisance, and make people mad, and have things thrown at his head, then he feels his day has not been wasted. To get somebody to stumble over him, and curse him steadily for an hour, is his highest aim and object; and, when he has succeeded in accomplishing this, his conceit becomes quite unbearable. He came and sat down on things, just when they were wanted to be packed; and he laboured under the fixed belief that, whenever Harris or George reached out their hand for anything, it was his cold, damp nose that they wanted. He put his leg into the jam, and he worried the teaspoons, and he pretended that the lemons were rats, and got into the hamper and killed three of them before Harris could land him with the frying-pan. Harris said I encouraged him. I didn’t encourage him. A dog like that don’t want any encouragement. It’s the natural, original sin that is born in him that makes him do things like that.

During this hour in the waking streets I felt at ease, at peace; my body, which I despised, operated like a machine. I was spaced out, the catchphrase my friends at school used to describe their first experiments with marijuana and booze. This buzzword perfectly described a picture in my mind of me, Alice, hovering just below the ceiling like a balloon and looking down at my own small bed where a big man lay heavily on a little girl I couldn’t quite see or recognize. It wasn’t me. I was spaced out on the ceiling. I had that same spacey feeling when I cooked for my father, which I still did, though less often. I made omelettes, of course. I cracked a couple of eggs into a bowl, and as I reached for the butter dish, I always had an odd sensation in my hands and arms. My fingers prickled; it didn’t feel like me but someone else cutting off a great chunk of greasy butter and putting it into the pan. I’d add a large amount of salt — I knew what it did to your blood pressure, and I mumbled curses as I whisked the brew. When I poured the slop into the hot butter and shuffled the frying pan over the burner, it didn’t look like my hand holding the frying-pan handle and I am sure it was someone else’s eyes that watched the eggs bubble and brown. As I dropped two slices of wholemeal bread in the toaster, I would observe myself as if from across the room and, with tingling hands gripping the spatula, folded the omelette so it looked like an apple envelope. My alien hands would flip the omelette on to a plate and I’d spread the remainder of the butter on the toast when the two slices of bread leapt from the toaster. ‘Delicious,’ he’d say, commenting on the food before even trying it.

Do you have any cheese preferences?” Jack asked. “All cheese is good cheese, Lend said. “True dat.” I nodded solemnly. “You did not just say ‘true dat,’” Arianna said, walking into the kitchen. “Because if you think you have any ability whatsoever to pull that off, we are going to have to have a long, long talk.” “Can I at least use it ironically? Or ‘dude.’ Can I use ‘dude?’ Because I really want to be able to use ‘dude.’” “No. No, you cannot, but thank you for asking. Besides, ironic use always segues into non-ironic use, and unless you suddenly become far cooler or far more actually Californian than you are now, I simply cannot allow it.” “But on Easton Heights—” “You are not going to bring up Cary’s cousin Trevyn’s multiepisode arc where he’s sent there as punishment for his pot-smoking surf-bum ways, are you? Because that arc sucked, and he wasn’t even very hot. Also, what’s the lunatic doing?” She jerked her head toward Jack. He flipped a gorgeous looking omelet onto a plate and placed it with a flourish in front of Lend. “I am providing insurance against frying pan boy deciding to enact all the very painful fantasies he’s no doubt entertained about me for the last few weeks. An omelet this good should rule out any dismemberment vengeance.” “Have you been reading his diary?” I asked. “Because I’ll bet he got really creative with the violence ideas.” “No, I only ever read yours. But let me tell you, one more exclamation mark dotted with a heart while talking about how good a kisser Lend is and I was about ready to do myself in. You’re rather single-minded when it comes to adoring him.” “True dat,” Arianna said, nodding. “How come you can use ‘true dat’ if I can’t?” I asked, rightfully outraged. “Because I’m dead, and none of the rules apply anymore.” Lend ate his omelet, refusing to answer Jack’s questions about just how delicious it was on a scale from cutting off limbs to just breaking his nose. I gave Jack full points for flavor but noted the texture was slightly off, exempting him from name-calling but not from dirty looks. Arianna lounged against the counter, and when I finished first we debated the usage rules of “dude,” “true dat,” and my favorite, “for serious.” “I kind of wish they’d shut up,” Jack said. “Dude, true dat,” Lend answered. Jack nodded solemnly. “For serious.

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

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

He waved cheerfully, then opened the door, tripped over the threshold, and as his balance was already impaired, nearly went face down on the floor for the second time that day. He caught himself, hung on to the side of the counter, and waited for the pub kitchen to stop revolving. With the careful steps of the drunk, he walked over to the cupboard to get out a pan for frying, a pot for boiling. Shawn was singing in his break-your-heart voice, about the cold nature of Peggy Gordon. And with one eye closed, his body swaying gently, he dripped lemon juice into a bowl. “Oh, fuck me, Shawn. You are half pissed.” “More than three-quarters if the truth be known.” He lost track of the juice and added a bit more to be safe. “And how are you, Aidan, darling?” “Get way from there before you poison someone.” Insulted, Shawn swiveled around and had to brace a hand on the counter to stay upright. “I’m drunk, not a murderer. I can make a g.d. fish cake in me sleep. This is my kitchen, I’ll thank you to remember, and I give the orders here.” He poked himself in the chest with his thumb on the claim and nearly knocked himself on his ass. Gathering dignity, he lifted his chin. “So go on with you while I go about my work.” “ What have you done to yourself?” “The devil cat caught me hand. Forgetting his work, Shawn lifted a hand to scowl at the red gashes. Oh, but I’ve got plans for him, you can be sure of that.” “At the moment, I’d lay odds on the cat. Do you know anything about putting fish cakes together?” Aidan asked Darcy. “Not a bloody thing,” she said cheerfully. “Then go and call Kathy Duffy, would you, and ask if she can spare us an hour or so, as we have an emergency?” “An emergency?” Shawn looked glassily around. “Where?

Stir fry!” Rhys proclaimed. “Really?” Finn leaned over his shoulder and peered down at the ingredients in the pan. Rhys moved to the side a little so Finn could reach in and grab something out of it. He sniffed it, then popped it into his mouth. “Well, it’s not terrible.” “Stop my beating heart!” Rhys put his hand over his heart and feigned astonishment. “Has my food passed the test of the hardest food critic in the land?” “No. I just said it wasn’t terrible.” Finn shook his head at Rhys’s dramatics and went to the fridge to get a bottle of water. “And I’m certain that Elora is a much harsher food critic than I’ll ever be.” “That’s probably true, but she’s never let me cook for her,” Rhys admitted, shaking the wok to stir up the vegetables more. “You really shouldn’t let him cook for you,” Finn advised, looking at me for the first time. “He gave me food poisoning once.” “You cannot get food poisoning from an orange!” Rhys protested and looked back at him. “It’s just not possible! And even if you can, I handed you the orange. I didn’t even have a chance to contaminate it!” “I don’t know.” Finn shrugged. A smile was creeping up, and I could tell he was amused by how much Rhys was getting worked up. “You didn’t even eat the part I touched! You peeled it and threw the skin away!” Rhys sounded exasperated. He wasn’t paying attention to the wok as he struggled to convince us of his innocence, and a flame licked up from the food. “Food’s on fire,” Finn nodded to the stove. “Dammit!

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

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

The milk is long since out of date, the bread all has mold and I think you could start a bacterial plague with what’s in the crisper here…” “Order a pizza,” he suggested. “There’s a place down on the corner that still owes me ten pizzas, paid for in advance.” “You can’t eat pizza for breakfast!” “Why can’t I? I’ve been doing it for a week.” “You can cook,” she said accusingly. “When I’m sober,” he agreed. She glowered at him and went back to her chore. “Well, the eggs are still edible, barely, and there’s an unopened pound of bacon. I’ll make an omelet.” He collapsed into the chair at the kitchen table while she made a fresh pot of coffee and set about breaking eggs. “You look very domesticated like that,” he pointed out with a faint smile. “After we have breakfast, why don’t you come to bed with me?” She gave him a shocked glance. “I’m pregnant,” she reminded him. He nodded and laughed softly. “Yes, I know. It’s an incredible turn-on.” Her hand stopped, poised in midair with a spoon in it. “Wh…What?” “The eggs are burning,” he said pleasantly. She stirred them quickly and turned the bacon, which was frying in another pan. He thought her condition was sexy? She couldn’t believe he was serious. But apparently he was, because he watched her so intently over breakfast that she doubted if he knew what he was eating. “Mr. Hutton told the curator of the museum in Tennessee that I wasn’t coming back, and he paid off the rent on my house there,” she said. “I don’t even have a home to go to…” “Yes, you do,” he said quietly. “I’m your home. I always have been.” She averted her eyes to her plate and hated the quick tears that her condition prompted. Her fists clenched. “And here we are again,” she said huskily. “Where?” he asked. She drew in a harsh breath. “You’re taking responsibility for me, out of duty.” He leaned back in his chair. The robe came away from his broad, bronzed chest as he stared at her. “Not this time,” he replied with a voice so tender that it made ripples right through her heart. “This time, it’s out of love, Cecily.” Cecily doubted her own ears. She couldn’t have heard Tate saying that he wanted to take care of her because he loved her. He wasn’t teasing. His face was almost grim. “I know,” he said. “You don’t believe it. But it’s true, just the same.” He searched her soft, shocked green eyes. “I loved you when you were seventeen, Cecily, but I thought I had nothing to offer you except an affair.” He sighed heavily. “It was never completely for the reasons I told you, that I didn’t want to get married. It was my mother’s marriage. It warped me. It’s taken this whole scandal to make me realize that a good marriage is nothing like the one I grew up watching. I had to see my mother and Matt together before I understood what marriage could be.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

We walk inside, and I stop short. Our booth, the one we always sit in, has pale pink balloons tied around it. There’s a round cake in the center of the table, tons of candles, pink frosting with sprinkles and Happy Birthday, Lara Jean scrawled in white frosting. Suddenly I see people’s heads pop up from under the booths and from behind menus--all of our friends, still in their prom finery: Lucas, Gabe, Gabe’s date Keisha, Darrell, Pammy, Chris. “Surprise!” everyone screams. I spin around. “Oh my God, Peter!” He’s still grinning. He looks at his watch. “It’s midnight. Happy birthday, Lara Jean.” I leap up and hug him. “This is just exactly what I wanted to do on my prom night birthday and I didn’t even know it.” Then I let go of him and run over to the booth. Everyone gets out and hugs me. “I didn’t even know people knew it was my birthday tomorrow! I mean today!” I say. “Of course we knew it was your birthday,” Lucas says. Darrell says, “My boy’s been planning this for weeks.” “It was so endearing,” Pammy says. “We called me to ask what kind of pan he should use for the cake.” Chris says, “He called me, too. I was like, how the hell should I know?” “And you!” I hit Chris on the arm. “I thought you were leaving to go clubbing!” “I still might after I steal some fries. My night’s just getting started, babe.” She pulls me in for a hug and gives me a kiss on the cheek. “Happy birthday, girl.” I turn to Peter and say, “I can’t believe you did this.” “I baked that cake myself,” he brags. “Box, but still.” He takes off his jacket and pulls a lighter out of his jacket pocket and starts lighting the candles. Gabe pulls out a lit candle and helps him. Then Peter hops his butt on the table and sits down, his legs hanging off the edge. “Come on.” I look around. “Um…” That’s when I hear the opening notes of “If You Were Here” by the Thompson Twins. My hands fly to my cheeks. I can’t believe it. Peter’s recreating the end scene from Sixteen Candles, when Molly Ringwald and Jake Ryan sit on a table with a birthday cake in between them. When we watched the movie a few months ago, I said it was the most romantic thing I’d ever seen. And now he’s doing it for me.

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

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

You Are What You Eat Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting. Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertising hired to sell more bacon, and the Dutch eat their fries with mayonnaise, not ketchup. Think it's rational to be grossed out by eating bugs? Think again. A hundred grams of dehydrated cricket contains 1,550 milligrams of iron, 340 milligrams of calcium, and 25 milligrams of zinc - three minerals often missing in the diets of the chronic poor. Insects are richer in minerals and healthy fats than beef or pork. Freaked out by the exoskeleton, antennae, and the way too many legs? Then stick to the Turf and forget the Surf because shrimps, crabs, and lobsters are all anthropods, just like grasshoppers. And they eat the nastiest of what sinks to the bottom of the ocean, so don't talk about bugs' disgusting diets. Anyway, you may have bug parts stuck between your teeth right now. The Food and Drug Administration tells its inspectors to ignore insect parts in black pepper unless they find more than 475 of them per 50 grams, on average. A fact sheet from Ohio State University estimates that Americans unknowingly eat an average of between one and two pounds of insects per year. An Italian professor recently published Ecological Implications of Mini-livestock: Potential of Insects, Rodents, Frogs and Snails. (Minicowpokes sold separately.) Writing in Slate.com, William Saletan tells us about a company by the name of Sunrise Land Shrimp. The company's logo: "Mmm. That's good Land Shrimp!" Three guesses what Land Shrimp is. (20-21)