Garlic Breath Quotes

Is he about to kiss me? Did he eat garlic too or was I the only one? 'Cause if Ric didn't eat garlic then my breath's gonna stink and he'll think... Oh for fuck sake, shut up internal dialogue!

I opened the paper bag and frowned. "You left me a garlic bagel?" "Last awake, last choice," Alex said. "My breath is going to be terrible." "More terrible," Alex corrected. "Well, that's fine. I'm not kissing you. Are you kissing him, T.J.?" "Wasn't planing on it." T.J. popped the last of his bagel in his mouth and grinned. "I - I didn't say anything about -" I stammered. "I didn't mean ..." My face felt like it was crawling with fire ants. "Whatever. T.J., why are you wearing those glasses, anyway?" I'm good at subtly changing the conversation like that when I'm embarrassed. It's a gift.

Seriously. Fifteen percent or I'm slipping garlic powder into your next Bloody Mary." He fixed me with a scowl that could launch a thousand horror novels. I smiled. Muttering murderous things under his breath,he pulled out his wallet and handed over the money. "Come back soon," I chirped, beaming as I went back to the cash register. I might not have Tasey on me regularly, but I could still best vamps.

The only thing is that Whispers had the worst breath known to man or beast. He suffered from halitosis so bad you’d think he was growing garlic in his belly. No amount of chewing gum or mints did him any good. So he was only allowed to whisper when he talked to people.

Garlic as fresh and sweet as a baby's breath.

Love tip # 29: Increase your chances of getting to second date by not having stinky garlic breath during the end of the first date. Especially if you’re dating a vampire.

The garlic bread lay there between them, steaming with implications. They, of course, must both eat it or neither could. Garlic bread meant garlic breath. There might be a kiss later, maybe more. There was just too damn much intimacy in garlic bread.

After that, the strawberry wood became my favorite place to go. In the summer I picked the fruit, and ran up and down the alleys of trees, and in autumn, collected acorns, and lay on my back watching the sky through the open branches. In the spring, I picked violets, and wild garlic by the riverbank. In winter I built tunnels under the barrows of brambles, and all year round I watched the well, and listened to its breathing, and sometimes dropped a coin or a stone into the water, and whispered into the darkness.

It smells good in here”, Ostin said. “It’s garlic the woman said, smiling. “Garlic always smells good. Except on your breath.

He looked up at the dark line of trees and breathed in slowly, smelling wild garlic, mulched leaves, a fox den somewhere and a sweeter scent. Fruit blossom, he thought. Then that small mystery was eclipsed by a larger one. A stranger scent hid among the blossom, sweet and resinous at once. Lilies, John thought, drawing the scent deeper. Lilies mixed with pitch.

There was no wind, and, outside now of the warm air of the cave, heavy with smoke of both tobacco and charcoal, with the odor of cooked rice and meat, saffron, pimentos, and oil, the tarry, wine-spilled smell of the big skin hung beside the door, hung by the neck and all the four legs extended, wine drawn from a plug fitted in one leg, wine that spilled a little onto the earth of the floor, settling the dust smell; out now from the odors of different herbs whose names he did not know that hung in bunches from the ceiling, with long ropes of garlic, away now from the copper-penny, red wine and garlic, horse sweat and man sweat died in the clothing (acrid and gray the man sweat, sweet and sickly the dried brushed-off lather of horse sweat, of the men at the table, Robert Jordan breathed deeply of the clear night air of the mountains that smelled of the pines and of the dew on the grass in the meadow by the stream.

I was ready when Quentin approached me after school the following day. “Genie,” he said. “Please. Let me expl—moomph!” “Stay away,” I said, mashing the bulb of garlic into his face as hard as I could. I didn’t have any crosses or holy water at home. I had to work with what was available. Quentin slowly picked the cloves out of my hand before popping them into his mouth. “That’s white vampires,” he said, chewing and swallowing the raw garlic like a bite of fruit. “If I was a jiangshi you should have brought a mirror.” I wrinkled my nose. “You’re going to stink now.” “What, like a Chinese?” He pursed his lips and blew a kiss at me. Instead of being pungent, his breath was sweet with plum blossoms and coconut. Like his body magically refused to be anything but intensely appealing to me, even on a molecular level. I tried to swat away his scent before it made me drunk.

astonishing array of technical gadgets for spies, including secure radios, secret ink, and even garlic-flavored chocolate—issued to spies parachuting into occupied France to ensure their breath smelled convincingly French on landing.

willingness to feel bad about themselves, and then Saxon Banks had finished the job. “Anyway,” said Jane. “Sorry for that little tirade.” “Don’t be sorry.” “Also, I don’t have bad breath,” said Jane. “I’ve checked with my dentist. Many times. But we’d been out for pizza beforehand. I had garlic breath.” So that was the reason for the gum obsession. “Your breath smells like daisies,” said Madeline. “I have an acute sense of smell.” “I think it was the shock of it more

Lake Michigan, impossibly blue, the morning light bouncing toward the city. Lake Michigan frozen in sheets you could walk on but wouldn't dare. Lake Michigan, gray out a high-rise window, indistinguishable from the sky. Bread, hot from the oven. Or even stale in the restaurant basket, rescued by salty butter. The Cubs winning the pendant someday. The Cubs winning the Series. The Cubs continuing to lose. His favorite song, not yet written. His favorite movie, not yet made. The depth of an oil brushstroke. Chagall's blue window. Picasso's blue man and his guitar. ... The sound of an old door creaking open. The sound of garlic cooking. The sound of typing. The sound of commercials from the next room, when you were in the kitchen getting a drink. The sound of someone else finishing a shower. ... Dancing till the floor was an optional landing place. Dancing elbows out, dancing with arms up, dancing in a pool of sweat. All the books he hadn't started. The man at Wax Trax! Records with the beautiful eyelashes. The man who sat every Saturday at Nookies, reading the Economist and eating eggs, his ears always strangely red. The ways his own life might have intersected with theirs, given enough time, enough energy, a better universe. The love of his life. Wasn't there supposed to be a love of his life? ... His body, his own stupid, slow, hairy body, its ridiculous desires, its aversions, its fears. The way his left knee cracked in the cold. The sun, the moon, the sky, the stars. The end of every story. Oak trees. Music. Breath. ...

She was a woman of a certain age. A woman who wanted a man, but for whom romance was like a foreign country she had not visited in some time. . . . In the mirror over the dresser in her bedroom, she stared at her face. Some of the silvering had worn off the mirror, and soft, dark streaks slanting across the glass gave her image the aspect of a cameo, delicate, but distinctly antique. . . . She would not speak with the waiter in French, nor would she order anything weird, such as squid. Certainly nothing that would be strong on her breath, like garlic, because what if. . . .? She hadn't been kissed in thirty years.

Eliminate these foods: • Sugar • Soda • Processed carbs • Trans fats • Processed meats • Excess vegetable oils Eat more of these foods: • Wild salmon • Berries and cherries • Grass-fed meat • Vegetables • Nuts • Beans • Dark chocolate • Garlic and turmeric • Pomegranate juice, green tea, and red wine • Extra-virgin olive oil Make these lifestyle changes to reduce stress: • Meditate or practice deep breathing • Express your emotions • Play • Cultivate intimacy and pleasure • And most of all . . . enjoy your life!

Hanne is stretched out on her back. Faces hover in a circle above her. A boy with big blue eyes. A woman whose front teeth rest on her lower lip. An old Chinese woman wearing all gray, her face expressionless, as if she’s seen this before, and much worse. Suddenly a man’s face zooms toward her. Beads of sweat on his upper lip. Dark sideburns. Dark nose hairs. His eyes are close-set, unnervingly so. “Don’t move,” he says, his breath reeking of garlic and cigarette smoke. An imperative. She tries to sit up, and when she can’t, attempts to understand why she’s on the floor. This is not where she should be. She knows that. What is she doing here? “She’s bleeding . . . Hurt. A woman.” But nothing hurts. Liquid streams from her nose, down her cheek, pools into her ear. The circle of faces still above her. But she can’t right herself. The world is tilting. The man with sideburns is squatting beside her. What does he want? He’s saying something to her. Telling her something, his horrible breath assaulting her. Get back. She can’t get her mouth to shout, Move back! She hunts for that perfect moment again, the water, her children when they were young, Hiro, but it is gone.

the streets. So now everyone is afraid of it. Petr GINZ Today it’s clear to everyone who is a Jew and who’s an Aryan, because you’ll know Jews near and far by their black and yellow star. And Jews who are so demarcated must live according to the rules dictated: Always, after eight o’clock, be at home and click the lock; work only labouring with pick or hoe, and do not listen to the radio. You’re not allowed to own a mutt; barbers can’t give your hair a cut; a female Jew who once was rich can’t have a dog, even a bitch, she cannot send her kids to school must shop from three to five since that’s the rule. She can’t have bracelets, garlic, wine, or go to the theatre, out to dine; she can’t have cars or a gramophone, fur coats or skis or a telephone; she can’t eat onions, pork, or cheese, have instruments, or matrices; she cannot own a clarinet or keep a canary for a pet, rent bicycles or barometers, have woollen socks or warm sweaters. And especially the outcast Jew must give up all habits he knew: he can’t buy clothes, can’t buy a shoe, since dressing well is not his due; he can’t have poultry, shaving soap, or jam or anything to smoke; can’t get a license, buy some gin, read magazines, a news bulletin, buy sweets or a machine to sew; to fields or shops he cannot go even to buy a single pair of winter woollen underwear, or a sardine or a ripe pear. And if this list is not complete there’s more, so you should be discreet; don’t buy a thing; accept defeat. Walk everywhere you want to go in rain or sleet or hail or snow. Don’t leave your house, don’t push a pram, don’t take a bus or train or tram; you’re not allowed on a fast train; don’t hail a taxi, or complain; no matter how thirsty you are you must not enter any bar; the riverbank is not for you, or a museum or park or zoo or swimming pool or stadium or post office or department store, or church, casino, or cathedral or any public urinal. And you be careful not to use main streets, and keep off avenues! And if you want to breathe some air go to God’s garden and walk there among the graves in the cemetery because no park to you is free. And if you are a clever Jew you’ll close off bank accounts and you will give up other habits too like meeting Aryans you knew. He used to be allowed a swag, suitcase, rucksack, or carpetbag. Now he has lost even those rights but every Jew lowers his sights and follows all the rules he’s got and doesn’t care one little jot.

So are you going to tell me why Ronowski pulled you into the break room when we got back today?” God asked watching Day closely. Day shook his head at him, smiling wickedly. “It was about sex.” “No fucking way. He came to you about sex?” God said, not hiding his shock. “Who else is he going to ask…his priest?” Day said and quickly dodged the piece of garlic bread God threw at his head. “Do I want to know?” God said. “It wasn’t too bad. He wanted to know the best way to pleasure Johnson.” Day laughed when God balled up his face and made a gagging sound. “There intimacy has been pretty one-sided from what I could understand. Ro was still pretty shy about telling me stuff, so I was mostly guessing.” Day wiped his mouth with his napkin before continuing. “Being the stud that I am…I gave the kid a few pointers.” “Stud, huh?” God smiled. “Yeah. I don’t mind taking the little tike under my homosexual wing and showing him how to fly.” Day grinned. “You’re twisted. And isn’t Ro like the same age as you,” God said. Day blew an exasperated breath. “Regardless of age, Cash. I have more experience. Way more. Way, way, way more experience with fucking men than anyone I—” “I fucking got it, Leo.” God scowled at him. Day laughed hysterically. “I told him all about how I make you scream my name every night.” Day chuckled and bolted up from his chair when God took off after him. Day ran back into the kitchen, jumping and gliding across the kitchen island on his hip and racing into the den. God was hot on his heels. “I’ll catch you, you quick little bastard. And when I do, I’m going to show you just how loud I can make you scream,” God said in his sexy rough-hewn voice. “Oh fuck.” Day was laughing so hard he could barely just keep out of God’s grip. He dodged him in the living room, leaping over the coffee table heading fast toward the stairs when he was caught around his waist with a strong arm and dragged back down the two steps he’d cleared.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Mr. Haverstrom closes the door, leaving Patrick and me alone in the hallway. Pat smiles slickly, leaning in toward me. I step back until I press against the wall. It’s uncomfortable—but not threatening. Mostly because in addition to racquetball I’ve practiced aikido for years. So if Patrick tries anything funny, he’s in for a very painful surprise. “Let’s be honest, Sarah: you know and I know the last thing you want to do is give a presentation in front of hundreds of people—your colleagues.” My heart tries to crawl into my throat. “So, how about this? You do the research portion, slides and such that I don’t really have time for, and I’ll take care of the presentation, giving you half the credit of course.” Of course. I’ve heard this song before—in school “group projects” where I, the quiet girl, did all the work, but the smoothest, loudest talker took all the glory. “I’ll get Haverstrom to agree on Saturday—I’m like a son to him,” Pat explains before leaning close enough that I can smell the garlic on his breath. “Let Big Pat take care of it. What do you say?” I say there’s a special place in hell for people who refer to themselves in the third person. But before I can respond, Willard’s firm, sure voice travels down the hall. “I think you should back off, Nolan. Sarah’s not just ‘up for it,’ she’ll be fantastic at it.” Pat waves his hand. “Quiet, midge—the adults are talking.” And the adrenaline comes rushing back, but this time it’s not anxiety-induced—it’s anger. Indignation. I push off the wall. “Don’t call him that.” “He doesn’t mind.” “I mind.” He stares at me with something akin to surprise. Then scoffs and turns to Willard. “You always let a woman fight your battles?” I take another step forward, forcing him to move back. “You think I can’t fight a battle because I’m a woman?” “No, I think you can’t fight a battle because you’re a woman who can barely string three words together if more than two people are in the room.” I’m not hurt by the observation. For the most part, it’s true. But not this time. I smile slowly, devilishly. Suddenly, I’m Cathy Linton come to life—headstrong and proud. “There are more than two people standing here right now. And I’ve got more than three words for you: fuck off, you arrogant, self-righteous swamp donkey.” His expression is almost funny. Like he can’t decide if he’s more shocked that I know the word fuck or that I said it out loud to him—and not in the good way. Then his face hardens and he points at me. “That’s what I get for trying to help your mute arse? Have fun making a fool of yourself.” I don’t blink until he’s down the stairs and gone. Willard slow-claps as he walks down the hall to me. “Swamp donkey?” I shrug. “It just came to me.” “Impressive.” Then he bows and kisses the back of my hand. “You were magnificent.” “Not half bad, right? It felt good.” “And you didn’t blush once.” I push my dark hair out of my face, laughing self-consciously. “Seems like I forget all about being nervous when I’m defending someone else.” Willard nods. “Good. And though I hate to be the twat who points it out, there’s something else you should probably start thinking about straight away.” “What’s that?” “The presentation in front of hundreds of people.” And just like that, the tight, sickly feeling washes back over me. So this is what doomed feels like. I lean against the wall. “Oh, broccoli balls.

The taste of manna "was like wafers with honey" (Exod. 16:31, Num. 11:7)... It was indeed the "bread of heaven" (Ps. 78:24)... Just bcause the sharp, strong bite of their beloved Egyptian foods had become preferred tastes of choice in their mouths did not mean that nothing else had the power to satisfy them. In fact, God likely created the moist, sweet manna to serve as a marked contrast to their monster-breath favorites, those fire-breathing flavors that had so long grown delectable to palates poisoned by Egypt's influence. The purity of God's nightly manna against the harsh, high-heat quality of onions and garlic was not merely an ongoing gift of nourishment, but also the beginning of a long process to wean the Hebrews from their loves. It was a clear change of taste. While the enemy works overtime to keep us addicted to past likes, God relentlessly shapes us through wise amounts of blessing and correction to make us want what's really good for us, till we can truly "taste and see that the LORD is good (Ps. 34:8). He refuses to offer us anything that would excite our prior obsessions, knowing that if we are ever to start living like free men and women, we need to start eating like it.

He eases himself down to die. He thinks, others can do it and so can I. He inhales something: sweet raw smell of sawdust; from some-where, the scent of the Frescobaldi kitchen, wild garlic and cloves. He sees the movement from the corner of his eye as the spectators kneel and avert their faces. His mouth is dry, but he thinks, while I breathe I pray. 'All my confidence hope and trust, is in thy most merciful goodness...’ In the sky he senses movement. A shadow falls across his view. His father Walter is here, voice in the air. 'So now get up.' He lies broken on the cobbles of the yard of the house where he was born. His whole body is shuddering. 'So now get up. So now get up.' The pain is acute, a raw stinging, a ripping, a throb. He can taste his death: slow, metallic, not come yet. In his terror he tries to obey his father, but his hands cannot get a purchase, nor can he crawl. He is an eel, he is a worm on a hook, his strength has ebbed and leaked away beneath him and it seems a long time ago now since he gave his permission to be dead; no one has told his heart, and he feels it writhe in his chest, trying to beat. His cheek rests on nothing, it rests on red. He thinks, follow. Walter says, ‘That's right, boy, spew everywhere, spew everywhere on my good cobbles. Come on, boy, get up. By the blood of creeping Christ, stand on your feet?' He is very cold. People imagine the cold comes after but it is now. He thinks, winter is here. I am at Launde. I have stumbled deep into the crisp white snow. I flail my arms in angel shape, but now I am crystal, I am ice and sinking deep: now I am water. Beneath him the ground upheaves. The river tugs him; he looks for the quick-moving Pattern, for the flitting, liquid scarlet. Between a pulse-beat and the next he shifts, going out on crimson with the tide of his inner sea. He is far from England now, far from these islands, from the waters salt and fresh. He has vanished; he is the slippery stones underfoot, he is the last faint ripple in the wake of himself. He feels for an opening, blinded, looking for a door: tracking the light along the wall.

I can assure you, milady, that the sign of the cross does not deter me, and the worst I have suffered from garlic is bad breath.

I slice fresh garlic, rub it into the meat with olive oil, then insert the thin wafers into tiny slits I cut along the grain. After rinsing my hands, I hold them to my face, inhale the garlic perfume still on my skin. I could easily wipe it away on the faucet, a spoon, any piece of stainless steel, but I've never understood why people find it offensive. It's the smell of anticipation, the promise of a wonderful meal in the offing. Opening the spice cabinet, I breathe in the fragrance of all those jars I left behind: saffron threads, cardamom pods, star anise, Tahitian vanilla. I almost weep at the sight of my Fleur de Sel. No one ever gets my obsession with sea salt, especially expensive sea salt. They don't understand that it brightens the flavor of food, wakes it up, like a condiment. Regular table salt just makes food salty.

I raced around getting ingredients on the recipe Victoria had given me. I started making the dough for the Iraqi pita, which Violet on YouTube said would need two hours to rise. I used whole-wheat flour, though I'd never seen my mother touch anything but all-purpose or cake; I wasn't taking any chances. I'd do it right. I went to three different bodegas before I finally found mangoes for pickling. They were small and hard as rocks, but I'd try leaving them in a paper bag with a dozen apples to hurry up the ripening. If that didn't work, I'd read something about microwaving them until they were soft, but I was a little worried about ending up with mango mousse. I bought Meyer lemons, thinking the sweetness could be nice, but as soon as I got home, I thought of my mother, her mouth shrinking into a knot: You used Meyer lemons? Like she'd never understand why I did the things I did. I went back out, got snowed on again, bought real lemons on the corner, and then went home and pickled them with ginger, paprika, garlic, and salt. I hoped they'd taste like they'd been marinating for months but I was starting to have a bad feeling. Things weren't exactly working out. I cut myself twice, accidentally, trying to use the mandoline to slice the onions "as thin as a breath." I made a bed of them that looked like a lattice. I sprinkled thyme on top. The whole thing looked like the side of a house in Scotland where roses grew like weeds. I hoped my mother liked Scotland, but I'd never asked her. I minced garlic until my hand was shaking.

Sirine smiles back and asks what he would like to have for breakfast. He yawns and sits up, and asks almost timidly, "I don't suppose you could make some more of that frekeh?" The dish of smoked wheat kernels with olive oil and garlic. She sits still, the sunlight from the balcony skimming through the bedroom. There are bags and bags of frekeh at her uncle's house, pounds of it at the café, even the Indian market a few blocks away from Han's apartment sells it in bulk. But she takes a breath and frowns and says, "I'm not sure if I can find any more right now." She tells Han to sleep a little longer and she walks down to the Indian market by herself. But when she comes back with her groceries she doesn't have frekeh. She makes scrambled eggs and bacon for breakfast. She stirs dollops of heavy cream and cheese into the eggs, letting the bacon grease soak into the egg, slicing squares of buttered toast in half, filling the glasses with orange juice. She serves this to Han while he's still in bed and he smiles and eats it and doesn't say anything more about frekeh.

Fraser-Smith possessed a wildly ingenious but supremely practical mind. He invented garlic-flavored chocolate to be consumed by agents parachuting into France in order that their breath should smell appropriately Gallic as soon as they landed; he made shoelaces containing a vicious steel garrote; he created a compass hidden in a button that unscrewed clockwise, based on the impeccable theory that the “unswerving logic of the German7 mind” would never guess that something might unscrew the wrong way.

Turned out that being with someone is an acquired skill. There is an art to it. Basically, you have to watch your partner take a chisel -- or a war hammer, depending on the day -- and chip away at the ideal version of them that you’ve created in your mind. The person you fall in love with is always slightly different from the person you need to stay in love with. More real and more flawed, but also more complex and better defined. There were a few things about Zuha that bothered me. I adored that she was smarter than I was, but she could slice me to pieces with her wit whenever she wanted. I'd always known this about her but her words when they were sharp -- whether because she was in a mood or because she was just being careless -- now cut deep when before they’d just stung. I could also be carelessly mean. It was something we were learning to live with. She was surprisingly human in other ways too. Her hands were bitterly cold, her pretty long hair somehow got everywhere, and her incurable lust for shawarma wasn’t ideal. Garlic breath is real, after all. The thing about being in love is that if you can endure the sight of the idol you’ve fallen for crumbling before you, and learn to love the truth of who your partner is as you discover it, then you’ll have someone to take your hand as she’s reading, and who’ll lean over and whisper in your ear, ‘Let us be true to one another...

Phillipa and I had just returned to the kitchen with a full basket of these beautiful mushrooms. I held a dirt-encrusted one up to my nose, breathing in its earthy aromas, happy to have all of my senses back. "What do you want to do with these?" asked Phillipa. "Something traditional and simple so the flavor of the mushrooms isn't lost," I said. "Poêlée de cèpes à la bordelaise?" "Perfectly delicious," said Phillipa. "I'll scrub the beauties down and then grab the ingredients." "You remember what they are?" "Of course. Olive oil, butter, garlic, thyme, bay leaves, flat parsley, salt, and pepper," she said. "And I'm already drooling.

His nose brought him back to his senses. As he opened the door to the apartment he was greeted by aromas from the kitchen: something roasting, perhaps pork; and garlic, so pervasive it suggested that an entire field of garlic had been seized and tossed into the oven along with the pork. He hung up his jacket, remembered that he had left his briefcase in his office and shrugged off the thought. He paused at the door to the kitchen, hoping to find his family already seated at the table, but the room was empty, except for the garlic, the odour of which seemed to be coming from a tall pot boiling over a low flame. Devoting his entire attention to the smell, he attempted to remember where he had smelled it before. He knew it was familiar, as a melody is familiar even when a person cannot remember the piece from which it comes. He tried to separate the scents: garlic, tomato, a touch of rosemary, something fishy like clams or shrimp – probably shrimp – and, perhaps, carrots. And the garlic, a universe of garlic. He summoned up the sensation he had experienced in the office, of his spirit being steeped in misery. He breathed deeply, hoping that the garlic would drive the misery out. If it could drive away vampires, then surely it could work its herbal magic against something as banal as misery.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

Pug said: “I’m trying to think of the best way of knocking you off.” “The Chinese do it with rats,” I said. “They let ‘em eat the victim.” “Where am I going to get the rats?” “Well,” I said, “there’re three in the car now.” I don’t know which one hit me; Pug or the guy with the garlic breath. It was the barrel of a pistol and it cooled me for a couple of minutes. When I came to we had stopped by a small shack. I was alone with the guy on my left.

When I was in my early twenties, I was head over heels for this woman. She was gorgeous. Just a real beauty. And full of life,” he said between bites of a garlic roll. Most of us like to assume, or wish, that our parents only had sex with each other, and only the necessary number of times it took to produce us and our siblings, so it was strange to hear my dad talk so highly about a woman other than my mother. He never had before, and I was intrigued. “So me and her, we dated for a while. A long while. Then, one day, we got to talking, and I told her how much I loved her, and she looked at me and told me, ‘I don’t love you. I never will,’” he continued. “I’ll have a sausage-and-pepperoni pizza with the salad,” he said, turning to the waitress, who had been awkwardly standing next to our table waiting for my dad to finish his story so she could take our order. I placed my order, and the waitress left. “So what’d you do?” I asked. “I told her I thought that I could change that. Maybe she didn’t love me right now, but she would eventually.” “What’d she say?” “She said okay. And we stayed together. And we fought. We fought a lot. And then I realized I had made a big mistake. She had given me her youth, and it was gone, and I didn’t know how to get out of it. And then she got sick. And she was dying,” he said, taking a deep breath, thinking for a moment, as if he were replaying something in his mind he hadn’t thought of in a long time. “So I made good with her, and I stuck by her. And then she died. And I felt horrible. Because I felt like here was this woman who didn’t want to be with me, she told me that, and I ignored it. And she was spending the end of her life with someone she didn’t love. And now she was gone. And part of me felt relieved that I was freed out of this relationship, and that made me feel so terrible, I couldn’t deal with it.

So what can we generalize about Victorian vampires? They are already dead, yet not exactly dead, and clammy-handed. They can be magnetically repelled by crucifixes and they don’t show up in mirrors. No one is safe; vampires prey upon strangers, family, and lovers. Unlike zombies, vampires are individualists, seldom traveling in packs and never en masse. Many suffer from mortuary halitosis despite our reasonable expectation that they would no longer breathe. But our vampires herein also differ in interesting ways. Some fear sunlight; others do not. Many are bound by a supernatural edict that forbids them to enter a home without some kind of invitation, no matter how innocently mistaken. Dracula, for example, greets Jonathan Harker with this creepy exclamation that underlines another recurring theme, the betrayal of innocence (and also explains why I chose Stoker’s story “Dracula’s Guest” as the title of this anthology): “Welcome to my house! Enter freely and of your own will.” Yet other vampires seem immune to this hospitality prohibition. One common bit of folklore was that you ought never to refer to a suspected vampire by name, yet in some tales people do so without consequence. Contrary to their later presentation in movies and television, not all Victorian vampires are charming or handsome or beautiful. Some are gruesome. Some are fiends wallowing in satanic bacchanal and others merely contagious victims of fate, à la Typhoid Mary. A few, in fact, are almost sympathetic figures, like the hero of a Greek epic who suffers the anger of the gods. Curious bits of other similar folklore pop up in scattered places. Vampires in many cultures, for example, are said to be allergic to garlic. Over the centuries, this aromatic herb has become associated with sorcerers and even with the devil himself. It protected Odysseus from Circe’s spells. In Islamic folklore, garlic springs up from Satan’s first step outside the Garden of Eden and onion from his second. Garlic has become as important in vampire defense as it is in Italian cooking. If, after refilling your necklace sachet and outlining your window frames, you have some left over, you can even use garlic to guard your pets or livestock—although animals luxuriate in soullessness and thus appeal less to the undead. The vampire story as we know it was born in the early nineteenth century. As

Allergic to garlic?” He tore a chunk of bread and chomped on it. “Might as well give up breathing.” That too, but not because of allergies.

I have never enjoyed traveling long distances by road. The movement of the coach prevents any reading or other amusement, and there is little to do that passes the time other than conversation with strangers, yet the quality of strangers in a coach is never high. Instead one must endure perpetual jostling, an ongoing merciless rump paddling, combined with rough swaying and shoving. In winter, when the windows must be closed against the cold, the stench is of stewing bodies, of breath and garlic and onion and unclean breeches. Above that is the smell, too, of old damp wood, wet wool and leather, and inevitable flatulence. It is an unkind experience.

Angels waltz around like in one of my daydreams, glitter-dusted as the faeries I was warned about as a child. They're mystic, with spindly limbs and gossamer hair and skin that glows. Their wings unfurl behind them, some gilded and others adorned with pale pink shimmer. They flutter across the flower-filled glade, twirling like falling feathers. A few of the angels thread starlight into garlands or coax the flowers to bloom. A train of them braid baby's breath into one another's hair. Others lay fruit in front of what looks like shrines--- seashells brimming with water and floating petals that gleam with reflections of the moon. It's like something out of a storybook. Lanterns are strung between the evergreens, casting their light over a long table. On top of a silk tablecloth, candelabras drip with wax and flowers are strewn about--- cerise roses, vibrant marigolds, velvet violets, and pale bluebells. Fresh fruit spills out of a giant shell like a cornucopia--- mangoes, peaches, guavas, champagne grapes and deep red cherries. Dark wine fills crystal cups. Rose-jam tarts with wild raspberries and hibiscus petals pile alongside tea cakes piped with custard and sugared primroses. In the center of the feast is a roasted duck glazed with honey and decorated with slices of pineapple. The smell of buttered potatoes lingers in the air, fragrant with hints of rosemary and garlic.

I don’t like to mince words any more than I like to mince garlic. Either way, your breath is bad.

I'd used vegetable dyes to color the entire thing a purple so deep it was almost black, the effect of which was fairly unappetizing... but perfect for Halloween, I hoped. I'd turned up the richness of the filling, aiming for a luxurious mouthfeel without being sickening, and made the whole thing more savory, dialing back on the sugar and adding garlic and onion and lots of fresh herbs to cut through the richness. I then rolled bites of it in a potato chip crust and deep-fried them, which sounded bizarre but worked. At least, I thought so. I held my breath as the judges crunched in and chewed thoughtfully. "I love this." Lenore Smith was blunt as always. "It's bizarre, but in all the best ways. The inside is melty and rich and savory, and the outside is perfectly crunchy and salty. It makes me think of an arancini." I was familiar with the fried Italian risotto balls, but I hadn't connected them to my dish until now.

She got tipsy on pinot noir and ate too much of her pesto angel hair with blackened chicken-- now, at the door to the room, she's regretting it. She feels nauseous from the wine, and she knows her breath is bad from the garlic. Tom doesn't seem to notice; he's calm and a little giddy and keeps passing a hand over her ass, up under her dress. She wants to feel sexy; but she just can't, not with the thought of her dinner or her certainty that she has pesto in her teeth. Italian places are romantic in theory, but the pasta and the garlic and the rich sauces and filling wines are not conducive to carrying the romance past dinner.

Before I can even turn my head to look, I feel his thick hands wind around my waist, feel his body pressing up against my back. And then his voice, his breath in my ear, whispers, “Lookin' good, Edy.” Then he moves his hands down over the front of my jeans, then up over the front of my shirt, then all over all of me, his mouth open against my neck. “Stop,” I breathe. “Stop it!” I pull my hot soapy hands out of the water, but I can't stop him. He has me pinned against the sink and his hands can do whatever they want. I consider pulling the paring knife I used to chop the garlic out of the water and plunging it into his heart. But he finally lets go, backing away while he looks me up and down. Smiling, he says, “Is this for my benefit?” I should've killed him, I should've done a million things to him, but instead my shaking voice just asks, “Is what?” But he doesn't answer, just keeps smirking and looking, up and down, my heart pounding so hard I can hear it in my ears. Clearly, I had gotten too bold. Forgotten the extent of him. He was letting me know. Then he walks away silently, just as he came in, leaving me properly terrified.

I volunteered to go down to the market to purchase fresh whitebait the day of the queen's arrival. Mr Angelo cooked a couple of capons to serve cold with a veronique sauce and grapes. And at dinner that night, we joined the French chefs, eating at the kitchen tables. I have to admit it: the bouillabaisse was one of the most delicious things I had ever tasted. The rich broth, tasting of both fish and tomato, and with a spicy tang to it, and the little pieces of fish and seafood coming unexpectedly on to the spoon. And the crusty bread to dip into it? Heaven. "How do you prepare the sauce?" I asked. When I found out they started with twelve cloves of garlic, Mr Angelo shook his head. "The queen wouldn't approve, would she? Nothing that would make her breath smell bad," he said. "You know she's always forbidden garlic." "How would she know?" Chef Lepin asked. "If garlic is cooked well, it does not come on the breath." Then he came over to me. "And I saved you a morsel of the octopus," he said. He stuck his fork into what looked like a piece of brown grilled meat and held it up to my mouth, as one feeds a child. The gesture was somehow so intimate that it startled me. I opened my mouth obediently and felt the explosion of flavor- saffron and garlic and a hint of spiciness and flesh so tender it almost melted.

Her face puckers and she turns away, fanning in front of her nose. "Your breath seriously smells like you have a raccoon graveyard inside your body." I wasn't in the mood for these clowns even before they were rubbing Lawson's getting hurt in my face. "Your breath smells like you ate a bowl of dog turds with a spoon made of cat turds," I snap. He shrugs matter-of-factly. "I had some garlic bread from Little Caesar's in my truck and ate it before I came in." "You just keep garlic bread in your truck?" Delia looks at him like he just told her his favorite drink is warm milk with a handful of cat hair thrown in. "It's truck bread. If I need a snack." "Truck bread isn't a thing. That's gross. You're gross," Delia says.

You'll be fine," she said to Rico when they got back, because he was still studying her and trying to make sense of her bizarre swings. "Cooking eggs is a standard test of basic cooking skill." "I know I'll be fine," he said, the full blast of his focus mapping her relief. The emeralds in his eyes were too bright. The way they had been that first time they'd met under the bleachers. The need to see what no one else cared to see inside her, intense and naked. It had disarmed her then. Today, it infuriated her. Made her brain forget the camera. Made her hands fly. She broke the eggs in a clean one-handed crack, whipped them ruthlessly into a thick froth, chopped the onions, cilantro, and green chilies in an unrelentingly brutal rhythm. All without breaking a sweat or sparing him a glance. With minutes to spare from the mere twenty they were given, she turned out a fluffy and perfectly moist omelet with garlic-infused oil rolled into a crisp, flaky paratha. Until they stood in front of the judges, she had forgotten where she was, who she was with. The only place the livid energy inside her seemed to have manifested itself was in what the judges declared "abject underseasoning." This made Ashna smile. When she looked at Rico, he was having the same reaction. For one quick meeting of their eyes, the ridiculously overdramatic statement joined them together with shared humor. His lips tilted up on one side. For the first time since they'd lined up to hear the challenge, she took a full breath.

His brow thunderous, he hissed out a breath followed by an orchestra of clicks low in his throat. The sounds held a suspicious lack of courtesy. "That better not be directed at me or I'll pan-fry your tailfin in butter and garlic.

Don’t even think about it, Mimi. You are not coming out with me if you have garlic breath.”   “But I haven’t eaten anything since breakfast. I could brush my teeth twice,” I offered.   “No. We don’t have time. You haven’t even finished your costume yet. We’re in and out, OK? Maybe Rachel’ll put some in the fridge for you.”   “You’re heartless.”   “Like that’s news to anyone. Stop whining.”   Rachel poked her head out of the kitchen, a baguette in her hand. She pointed it at Jack. Pointing is a Luci-family thing. Beatrice does it too, only she’s usually holding a sharp dental instrument, so it’s considerably scarier.   “Are you bullying Mio again?” Rachel demanded. The warm light from the kitchen made her pale brown skin glow, and her long, toffee-coloured hair – the same colour as Jack’s before she bleached it – gleam. Jack and Rachel’s grandmother was from Barbados, which means they both have an amazing all-year-round golden tan. Unlike me. According to the manga I read, if I lived in Japan, my naturally pale skin would be totally sexy. Shame it only counts as pasty in the UK.   “No,” Jack said.   “Yes.” I did my pitiful expression. “She won’t let me have any dinner.”   Behind trendy square glasses, Rachel narrowed her eyes at her sister. “If you’re thinking of developing an eating disorder, you’d better know right now that I will intervention your ass off, Jacqueline.” Rachel is a graduate psychology student. She likes to work that into the conversation as often as she can.   “Oh, save it,” Jack said, yawning for effect. “We’re just in a rush, that’s all. We’ve got a party to go to.

These days I know what brings me joy like I know the back of my (mother's) hands. There's the sun shining through the freshly cleaned smudge-free window, the sound of a new bag of potato chips being ripped open, the moment of cracking the binding for the first time on an unread novel. There's the special way a child throws his arms around his mother's neck. There's new sweatpants and old sweatpants and all the sweatpants in between. There are big-bottomed goblets of wine and dark chocolate truffles and all-things bacon and realizing I can still do a cartwheel. There's stepping into an almost-too-hot bath and payday and the smell of garlic and onions sauteing in butter. There are the days the bathroom scale is kind to me and the days my pants look hot on my ass and the moments I pause to catch my breath after a long run and the sweat runs right down my nose and I catch it with my tongue.

The combination of morning breath, cigarette breath and coffee breath became almost lethal. I think he was one garlic clove away from actually killing me.

Their house had been a spice shop a hundred years ago, and it still smelled of cinnamon and turmeric and saffron and garlic and a little sweat. The perfect hardwood floors had been walked on by visitors from India and China and everywhere, bringing everything spicy in the world. If Patricia closed her eyes and breathed deeply, she could imagine the people unloading wooden foil-lined crates stamped with names of cities like Marrakesh and Bombay.

Spaghetti del mare," she said, coming through the door, "from the sea." In the large, wide blue bowl, swirls of thin noodles wove their way between dark black shells and bits of red tomato. "Breathe first," Charlie told him, "eyes closed." The steam rose off the pasta like ocean turned into air. "Clams, mussels," Tom said, "garlic, of course, and tomatoes. Red pepper flakes. Butter, wine, oil." "One more," she coaxed. He leaned in- smelled hillsides in the sun, hot ground, stone walls. "Oregano," he said, opening his eyes. Charlie smiled and handed him a forkful of pasta. After the sweetness of the melon, the flavor was full of red bursts and spikes of hot pepper shooting across his tongue, underneath, like a steadying hand, a salty cushion of clam, the soft velvet of oregano, and pasta warm as beach sand.

She removed the salad plates and presented the garlic roasted crab with a flourish. Hot, pungent aromas steamed Lex's face as she leaned over the plate for a long, ecstatic breath. An exotic mix of spices melded with the warm richness of browned butter. Only a whiff of brine. The shells had a warm, healthy sunset color. Her mouth watered. She lifted the top shell and inhaled a sweet tang of the sea.