Good Steak Quotes

I hate reality but it's still the best place to get a good steak.

Strange to be almost fifty, no? I feel like I just understood how to be young." "Yes! It's like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won't ever be back.

The Catholic Church is like a thick steak, a glass of red wine, and a good cigar.

I get tired of hearing it's a crummy world and that people are no damned good. What kind of talk is that? I know a place in Payette, Idaho, where a cook and a waitress and a manager put everything they've got into laying a chicken-fried steak on you.

Magic comes from the heart, from your feelings, your deepest expressions of desire. That's why black magic is so easy—it comes from lust, from fear and anger, from things that are easy to feed and make grow. The sort I do is harder. It comes from something deeper than that, a truer and purer source—harder to tap, harder to keep, but ultimately more elegant, more powerful. My magic. That was at the heart of me. It was a manifestation of what I believed, what I lived. It came from my desire to see to it that someone stood between the darkness and the people it would devour. It came from my love of a good steak, from the way I would sometimes cry at a good movie or a moving symphony. From my life. From the hope that I could make things better for someone else, if not always for me. Somewhere, in all of that, I touched on something that wasn't tapped out, in spite of how horrible the past days had been, something that hadn't gone cold and numb inside of me. I grasped it, held it in my hand like a firefly, and willed its energy out, into the circle I had created with the spinning amulet on the end of its chain.

You have to read widely, constantly refining (and redefining) your own work as you do so. It’s hard for me to believe that people who read very little (or not at all in some cases) should presume to write and expect people to like what they have written, but I know it’s true. If I had a nickel for every person who ever told me he/she wanted to become a writer but “didn’t have time to read,” I could buy myself a pretty good steak dinner. Can I be blunt on this subject? If you don’t have the time to read, you don’t have the time (or the tools) to write. Simple as that. Reading is the creative center of a writer’s life. I take a book with me everywhere I go, and find there are all sorts of opportunities to dip in … Reading at meals is considered rude in polite society, but if you expect to succeed as a writer, rudeness should be the second-to-least of your concerns. The least of all should be polite society and what it expects. If you intend to write as truthfully as you can, your days as a member of polite society are numbered anyway.

That scene in the office stayed with me. Those cigars, the fine clothes. I thought of good steaks, long rides up winding driveways that led to beautiful homes. Ease. Trips to Europe. Fine women. Were they that much more clever than I? The only difference was money, and the desire to accumulate it. I'd do it too! I'd save my pennies. I'd get an idea, I'd spring a loan. I'd hire and fire. I'd keep whiskey in my desk drawer. I'd have a wife with size 40 breasts and an ass that would make the paperboy on the corner come in his pants when he saw it wobble. I'd cheat on her and she'd know it and keep silent in order to live in my house with my wealth. I'd fire men just to see the look of dismay on their faces. I'd fire women who didn't deserve to be fired.

He’s dreaming, Cloquet thought, as he stood over him, revolver in hand. He’s dreaming, and I exist in reality. Cloquet hated reality but realized it was still the only place to get a good steak.

I am a cutter, you see. Also a snipper, a slicer, a carver, a jabber. I am a very special case. I have a purpose. My skin, you see, screams. It's covered with words - cook, cupcake, kitty, curls - as if a knife-wielding first-grader learned to write on my flesh. I sometimes, but only sometimes, laugh. Getting out of the bath and seeing, out of the corner of my eye, down the side of a leg: babydoll. Pull on a sweater and, in a flash of my wrist: harmful. Why these words? Thousands of hours of therapy have yielded a few ideas from the good doctors. They are often feminine, in a Dick and Jane, pink vs. puppy dog tails sort of way. Or they're flat-out negative. Number of synonyms for anxious carved in my skin: eleven. The one thing I know for sure is that at the time, it was crucial to see these letters on me, and not just see them, but feel them. Burning on my left hip: petticoat. And near it, my first word, slashed on an anxious summer day at age thirteen: wicked. I woke up that morning, hot and bored, worried about the hours ahead. How do you keep safe when your whole day is as wide and empty as the sky? Anything could happen. I remember feeling that word, heavy and slightly sticky across my pubic bone. My mother's steak knife. Cutting like a child along red imaginary lines. Cleaning myself. Digging in deeper. Cleaning myself. Pouring bleach over the knife and sneaking through the kitchen to return it. Wicked. Relief. The rest of the day, I spent ministering to my wound. Dig into the curves of W with an alcohol-soaked Q-tip. Pet my cheek until the sting went away. Lotion. Bandage. Repeat.

But—let me tell you my cat joke. It's very short and simple. A hostess is giving a dinner party and she's got a lovely five-pound T-bone steak sitting on the sideboard in the kitchen waiting to be cooked while she chats with the guests in the living room—has a few drinks and whatnot. But then she excuses herself to go into the kitchen to cook the steak—and it's gone. And there's the family cat, in the corner, sedately washing it's face." "The cat got the steak," Barney said. "Did it? The guests are called in; they argue about it. The steak is gone, all five pounds of it; there sits the cat, looking well-fed and cheerful. "Weigh the cat," someone says. They've had a few drinks; it looks like a good idea. So they go into the bathroom and weigh the cat on the scales. It reads exactly five pounds. They all perceive this reading and a guest says, "okay, that's it. There's the steak." They're satisfied that they know what happened, now; they've got empirical proof. Then a qualm comes to one of them and he says, puzzled, "But where's the cat?

Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. “Why’s this fish so bloody good?” he demanded, angrily.

It was wintertime. I was starving to death trying to be a writer in New York. I hadn't eaten for three or four days. So, I finally said, "I'm gonna have a big bag of popcorn." And God, I hadn't tasted food for so long, it was so good. Each kernel, you know, each one was like a steak! I chewed and it would just drop into my poor stomach. My stomach would say, "THANK YOU THANK YOU THANK YOU!" I was in heaven, just walking along, and two guys happened by, and one said to the other, "Jesus Christ!" The other one said, "What was it?" "Did you see that guy eating popcorn? God, it was awful!" And so I couldn't enjoy the rest of the popcorn. I thought; what do you mean, "it was awful?" I'm in heaven here. I guess I was kinda dirty. They can always tell a fucked-up guy.

I believe books should be like a prime rib steak ~ good and thick.

Good thing she didn't kick hard enough. My jewels are still intact! My meat is still edible! My tube steak is fully functional! The frank is still above the beans!

Did you have one of those days today, like a nail in the foot? Did the pterodactyl corpse dropped by the ghost of your mother from the spectral Hindenburg forever circling the Earth come smashing through the lid of your glass coffin? Did the New York strip steak you attacked at dinner suddenly show a mouth filled with needle-sharp teeth, and did it snap off the end of your fork, the last solid-gold fork from the set Anastasia pressed into your hands as they took her away to be shot? Is the slab under your apartment building moaning that it cannot stand the weight on its back a moment longer, and is the building stretching and creaking? Did a good friend betray you today, or did that good friend merely keep silent and fail to come to your aid? Are you holding the razor at your throat this very instant? Take heart, comfort is at hand. This is the hour that stretches. Djan karet. We are the cavalry. We're here. Put away the pills. We'll get you through this bloody night. Next time, it'll be your turn to help us. "Eidolons" (1988)

Screw chocolate. A good steak is where it’s at.

Sometimes I like to compare people who don't like women to vegetarians." "Interesting analogy, and I do like the way your mind works, so lay it on me." He opened the door and waved her in. "If God had meant for people to be vegetarians, a good steak wouldn't taste so divine. Following that line of thinking, neither would a woman.

Noah built the ark to save animals, not lettuce. I take that to mean God approves of me eating a good steak.

I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

In Santa Barbara they stopped at a fish restaurant in what seemed to be a converted warehouse. Fenchurch had red mullet and said it was delicious. Arthur had a swordfish steak and said it made him angry. He grabbed a passing waitress by the arm and berated her. "Why's this fish so bloody good?" he demanded, angrily. "Please excuse my friend," said Fenchurch to the startled waitress. "I think he's having a nice day at last.

The pleasures of my life here are simple – simple, inexpensive and democratic. A warm hill of Marmande tomatoes on a roadside vendor’s stall. A cold beer on a pavement table of the Café de France – Marie Thérèse inside making me a sandwich au camembert. Munching the knob of a fresh baguette as I wander back from Sainte-Sabine. The farinaceous smell of the white dust raised by a breeze from the driveway. A cuckoo sounding the perfectly silent woods beyond the meadow. A huge grey, cerise, pink, orange and washed-out blue of a sunset seen from my rear terrace. The drilling of the cicadas at noon – the soft dialing-tone of the crickets at dusk slowly gathers. A good book, a hammock and a cold, beaded bottle of blanc sec. A rough red wine and steak frites. The cool, dark, shuttered silence of my bedroom – and, as I go to sleep, the prospect that all this will be available to me again, unchanged, tomorrow.

Strange to be almost 50, no? I feel like I just understood how to be young.” “Yes. It’s like the last day in a foreign country. You finally figure out where to get coffee and drinks and a good steak and then you have to leave. And you won’t ever be back.

It already smells good," he said, pointing toward the stove. "It smells... quiet." He looked at her. "Quiet? Could something smell quiet" She was thinking about the phrase, asking herself. He was right. After the pork chops and steaks and roasts she cooked for the family, this was quiet cooking. No violence involved anywhere down the food chain, except maybe for pulling up the vegetables. The stew cooked quietly and smelled quiet.

Why would you go and ruin a perfectly good steak with ketchup?

It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Why didn’t the skeleton cross the road? Because he had no guts. A good steak pun is a rare medium well done. A horse walks into a bar. The bartender says, “Hey.” The horse says, “Sure.

This steak wouldn't have tasted nearly as good if I'd been lying dead at the bottom of a ravine. I lifted my martini and drank to that.

Never trust girls who let themselves be touched right away. But even less those who need a priest for approval. Good sirloin steak – if you’ll excuse the comparison – needs to be cooked until it’s medium rare. Of course, if the opportunity arises, don’t be prudish, and go for the kill

Don’t forget to be specific…Details. Put in all the details. The boys appreciate all that detailed daily life sh*t they don’t get anymore. If you’ve got a teacher you’re hot for, tell ‘em what her hair looks like, what her legs look like, what she eats for lunch. If she’s teaching you geometry, tell ‘em how she draws a bloody triangle on the blackboard. If you went down the shop for a bag of sweets yesterday, did you ride your pushee? Did you go by foot? Did you see a rainbow along the way? Did you buy gobstoppers or clinkers or caramels? If you had a good meat pie last week was it steak and peas or curry or mushroom and beef? You catchin’ my drift? Details.

One theory on cannibals, of course, is that they eat parts of their slain enemies to benefit from that person's greatest assets - their strength, their courage. Then there’s that thing they do in Germany. You heard about that, didn’t you? Some man over there agreed to let another man cut off his penis, cook it, then feed it to him – now, what in hell was that all about? What did he think the taste of his stir-fried cock would tell him about himself? Was he seeking to wring one last drop of pleasure out of the thing? (Goodness, that’s an unnecessarily vivid metaphor.) But somehow – I said this over dinner – this steak with beef marrow sauce, it didn’t seem that different. “It’s like eating life. It’s almost like eating my own life, you know?” No, not really. But it’s a hell of a good steak, sis.

A Rough Guide Be polite at the reception desk. Not all the knives are in the museum. The waitresses know that a nice boy is formed in the same way as a deckchair. Pay for the beer and send flowers. Introduce yourself as Richard. Do not refer to what somebody did at a particular time in the past. Remember, every Friday we used to go for a walk. I walked. You walked. Everything in the past is irregular. This steak is very good. Sit down. There is no wine, but there is ice cream. Eat slowly. I have many matches.

When you grow up the way I do, and the biggest thing in your life so far has been getting dunked in a glass tank by a man who acts like he’s mugging you but says instead he’s saving your soul, then celebrating your soul mugging at Sizzler with your parents (get the buffet by itself, not added on to a steak dinner, because the buffet already has sirloin tips), you need rules. And not their rules, not God’s rules, but mine. My own. Here’s on of Eliot’s Rules for Dating: When you first meet a girl, make sure you are accidentally conducting a chemistry experiment on your lips. OK. I didn’t say they were all good rules.

the difference between a good cup of coffee and a bad one was like the difference between a filet mignon steak and raw seaweed.

Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

It's like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won't ever be back.

I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Adrienne ate her steak, the béarnaise, the garlicky fries- did she even need to say it? It was steak frites from a rainy-day-in-Paris dream. The steak was perfectly seasoned, perfectly cooked, pink in the middle, juicy, tender. The salad was tossed in a lemony vinaigrette but it tasted so green, so young and fresh, that Adrienne began to worry. This person Fiona had a way. If the staff meal tasted this good then the woman was possessed, and Adrienne didn't want a possessed woman on her case.

Strange to be almost fifty, no? I feel like I just understood how to be young. Yes! It's like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won't ever be back.

Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.” “You

Still, he thought, it's an adult's body we got here, no question about that. There's the pot belly that comes with a few too many good steaks, a few too many bottles of Kirin beer, a few too many poolside lunches where you had the Reuben or the French dip instead of the diet plate.

If I were on death row, my last meal would be from Steak ’n Shake. If I were to take President Obama and his family to dinner and the choice was up to me, it would be Steak ’n Shake. If the pope was to ask where he could get a good plate of spaghetti in America, I would reply, “Your Holiness, have you tried the Chili Mac or the Chili 3-Ways?” A downstate Illinois boy loves the Steak ’n Shake as a Puerto Rican loves rice and beans, an Egyptian loves falafel, a Brit loves bangers and mash, a Finn loves reindeer jerky, and a Canadian loves doughnuts. This doesn’t involve taste. It involves a deep-seated conviction that a food is right, has always been right, and always will be.

She read absorbedly books found in boarding-house parlours, in hotels, in such public libraries as the times afforded. She was alone for hours a day, daily. Frequently her father, fearful of loneliness for her, brought her an armful of books and she had an orgy, dipping and swooping about among them in a sort of gourmand's ecstasy of indecision. In this way, at fifteen, she knew the writings of Byron, Jane Austen, Dickens, Charlotte Bronte, Felicia Hemans. Not to speak of Mrs. E.D.E.N. Southworth, Bertha M. Clay, and that good fairy of the scullery, the Fireside Companion, in whose pages factory girls and dukes were brought together as inevitably as steak and onions. These last were, of course, the result of Selina's mode of living, and were loaned to her by kind-hearted landladies, chambermaids, and waitresses all the way from California to New York.

McCafferty’s was a Mount Washington steak house, sort of the Palm Lite, with caricatures of Baltimore celebrities hanging

If steak is the tuxedo of meat, and bacon is the candy of meat, then a good cheeseburger is the mother’s hug of meat.

Hungry?” he asks. “The wager?” I remind him. “I’m getting there—it’s related to my question.” He lifts his chin to the meat locker. “They have good steaks here.” And just like that, I’m interested in whatever he’s suggesting. “They do. What’re you thinking?” “They have a porterhouse for two, three, or four.” I haven’t eaten in nearly twenty-four hours, and the idea of a big juicy steak has me salivating. “Yeah?” “So, I say we split the one for three, and whoever eats more wins.” “I’m going to guess their porterhouse for three could feed us both for a week.” “I’m betting you’re right.” His adorable grin should be accompanied by the sound of a silvery ding. “And your dinner is on me.” For not the first time, it occurs to me to ask him how he makes ends meet, but I can’t—not here, and maybe not when we’re alone, either. “You don’t have to do that.” “I think I can handle treating my wife to dinner on our wedding night.” Our wedding night. My heart thuds heavily. “That’s a lot of meat. No pun intended.” He grins enthusiastically. “I’d sure like to see how you handle it.” “You’re betting Holland can’t finish a steak?” Lulu chimes in from behind me. “Oh, you sweet summer child.” *** As we get up, I groan, clutching my stomach. “Is this what pregnancy feels like? Not interested.” “I could carry you,” Calvin offers sweetly, helping me with my coat. Lulu pushes between us, giddy from wine as she throws her arms around our shoulders. “You’re supposed to carry the bride across the threshold to be romantic, not because she’s broken from eating her weight in beef.” I stifle a belch. “The way to impress a man is to show him how much meat you can handle, don’t you know this, Lu?” Calvin laughs. “It was a close battle.” “Not that close,” Mark says, beside him. We went so far as to have the waiter split the cooked steak into two equal portions, much to the amused fascination of our tablemates. I ate roughly three-quarters of mine. Calvin was two ounces short. “Calvin Bakker has a pretty solid ring to it,” I say. He laugh-groans. “What did I get myself into?” “A marriage to a farm girl,” I say. “It’s best you learn on day one that I take my eating very seriously.

Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs. The Dursleys had never exactly starved Harry, but he’d never been allowed to eat as much as he liked. Dudley had always taken anything that Harry really wanted, even if it made him sick. Harry piled his plate with a bit of everything except the peppermints and began to eat. It was all delicious. “That does look good,” said the ghost in the ruff sadly, watching Harry cut up his steak.

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

My magic. That was at the heart of me. It was a manifestation of what I believed, what I lived. It came from my desire to see to it that someone stood between the darkness and the people it would devour. It came from my love of a good steak, from the way I would sometimes cry at a good movie or a moving symphony. From my life. From the hope that I could make things better for someone else, if not always for me.

Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body? It harrumphed and gurgled a bit, wriggled its hind quarters into a more comfortable position and gazed peacefully at them. Its gaze was met by looks of startled bewilderment from Arthur and Trillian, a resigned shrug from Ford Prefect and naked hunger from Zaphod Beeblebrox. "Something off the shoulder perhaps?" suggested the animal. "Braised in a white wine sauce?" "Er, your shoulder?" said Arthur in a horrified whisper. "But naturally my shoulder, sir," mooed the animal contentedly, "nobody else's is mine to offer." Zaphod leapt to his feet and started prodding and feeling the animal's shoulder appreciatively. "Or the rump is very good," murmured the animal. "I've been exercising it and eating plenty of grain, so there's a lot of good meat there." It gave a mellow grunt, gurgled again and started to chew the cud. It swallowed the cud again. "Or a casserole of me perhaps?" it added. "You mean this animal actually wants us to eat it?" whispered Trillian to Ford. "Me?" said Ford, with a glazed look in his eyes. "I don't mean anything." "That's absolutely horrible," exclaimed Arthur, "the most revolting thing I've ever heard." "What's the problem, Earthman?" said Zaphod, now transferring his attention to the animal's enormous rump. "I just don't want to eat an animal that's standing there inviting me to," said Arthur. "It's heartless." "Better than eating an animal that doesn't want to be eaten," said Zaphod. "That's not the point," Arthur protested. Then he thought about it for a moment. "All right," he said, "maybe it is the point. I don't care, I'm not going to think about it now. I'll just ... er ..." The Universe raged about him in its death throes. "I think I'll just have a green salad," he muttered. "May I urge you to consider my liver?" asked the animal, "it must be very rich and tender by now, I've been force-feeding myself for months." "A green salad," said Arthur emphatically. "A green salad?" said the animal, rolling his eyes disapprovingly at Arthur. "Are you going to tell me," said Arthur, "that I shouldn't have green salad?" "Well," said the animal, "I know many vegetables that are very clear on that point. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly. And here I am." It managed a very slight bow. "Glass of water please," said Arthur. "Look," said Zaphod, "we want to eat, we don't want to make a meal of the issues. Four rare steaks please, and hurry. We haven't eaten in five hundred and seventy-six thousand million years." The animal staggered to its feet. It gave a mellow gurgle. "A very wise choice, sir, if I may say so. Very good," it said. "I'll just nip off and shoot myself." He turned and gave a friendly wink to Arthur. "Don't worry, sir," he said, "I'll be very humane." It waddled unhurriedly off to the kitchen. A matter of minutes later the waiter arrived with four huge steaming steaks.

Yōshoku is the Japanese take on Western foods; much of it was created during the Meiji period (1868-1912), when, after centuries of isolation, Japan began importing goods and ideas from the outside world, including food. Yōshoku dishes such as hambaagu (salisbury steak in brown sauce), curry rice, potato croquettes, and "spaghetti naporitan" are now much-loved comfort food. They're also so unlike the dishes that inspired them that they tend to be really hard for Westerners to appreciate.

For all its outwardly easy Latin charm, Buenos Aires was making me feel sick and upset, so I did take that trip to the great plains where the gaucho epics had been written, and I did manage to eat a couple of the famous asados: the Argentine barbecue fiesta (once summarized by Martin Amis's John Self as 'a sort of triple mixed grill swaddled in steaks') with its slavish propitiation of the sizzling gods of cholesterol. Yet even this was spoiled for me: my hosts did their own slaughtering and the smell of drying blood from the abattoir became too much for some reason (I actually went 'off' steak for a good few years after this trip). Then from the intrepid Robert Cox of the Buenos Aires Herald I learned another jaunty fascist colloquialism: before the South Atlantic dumping method was adopted, the secret cremation of maimed and tortured bodies at the Navy School had been called an asado. In my youth I was quite often accused, and perhaps not unfairly, of being too politicized and of trying to import politics into all discussions. I would reply that it wasn’t my fault if politics kept on invading the private sphere and, in the case of Argentina at any rate, I think I was right. The miasma of the dictatorship pervaded absolutely everything, not excluding the aperitifs and the main course.

Once his scars were revealed, Tanith kissed him, once, on the lips. "I like steak," she said. "Can't go wrong with steak." "Steak it is," he murmured. He stepped away, and Valkyrie grinned at Tanith. "Oh, good God," China said, rolling her eyes. "I do hope the Remnants kill me first.

I was very moved by the Gauguin carvings. But then out of nowhere there was Van Gogh. Three self-portraits. I walked up to one; it was protected with glass. I could see my reflection. And I thought: Oh my God.” Less shakes his head, and his eyes widen as he relives the moment. “I look just like Van Gogh.” Javier laughs, his hand to his smile. “Before the ear, I think.” “I thought, I’ve gone crazy,” Less goes on. “But…I’ve already outlived him by over a decade!” Javier tilts his head, a cocker Spaniard. “Arthur, how old are you?” Deep breath. “I’m forty-nine.” Javier moves closer to peer at him; he smells of cigarettes and vanilla, like Less’s grandmother. “How funny. I am also forty-nine.” “No,” Less says, truly bewildered. There is not a line on Javier’s face. “I thought you were midthirties.” “That is a lie. But it is a nice lie. And you do not look close to fifty.” Less smiles. “My birthday is in one week.” “Strange to be almost fifty, no? I feel like I just understood how to be young.” “Yes! It’s like the last day in a foreign country. You finally figure out where to get coffee, and drinks, and a good steak. And then you have to leave. And you won’t ever be back.

I’m possessive, and I get jealous. I know that. I accept it. I own up to it. I would be picturing thisimaginary person I love having s-e-x,” I whispered the word just in case, “with whoever he’s been in a relationship with, and I’d want to stab each one of those girls. But not everyone is like that. That’s part of the reason why I don’t have a boyfriend. I know I’m crazy. I already feel sorry for whatever poor bastard ends up with me some day, but he’ll know what he’s getting into. I don’t hide it.” Trip shook his head, grinning wide. “You said it. You’re fuckin’ nuts.” What was I going to do? Deny it? “Diana, I hate to tell you, I don’t know anybody like that.” I frowned. “That’s okay. I’m sure there’s some nice, divorced Catholic boy out there somewhere in the world, who waited to lose it until he got married and now he’s waiting again for the right girl.” “Doubt it.” I gave Trip a face before checking on the steaks again. “Quit killing my dreams.” “I’m just keepin’ it real for you, honey.” “Okay, maybe if he’s really nice to me and good to me, and I’m the love of his life, and he writes me sweet notes on a regular basis telling me that I’m the light of his life and he can’t live without me, I’ll give him ten women tops. Tops.” I let out a breath. “I’m getting mad just thinking about it.

You have a job?” I’m paying the girl a fortune and she has another job? “I did. I was a waitress at Sharkey’s.” She crosses her arms again. Forcibly, I move my eyes to the coffee table. “Never heard of it.” “It’s a chain. They serve steak.” I roll my eyes. “Sounds like you loved it.” “I made good money there.” “Did Alphabet love it?” She scowls. “No, why?

Anything that’s strange is no good to the average American.” i think this quote means that pickles do not go on barbecue steaks. i agree with it because it represents Americans “He built an architecture of Bach, stone by exquisite stone, raising a music cathedral so vast.” i think that this quote means that something can be built so elegantly. i disagree because there are always problems.

My ward had arisen. She had slept so hard her eyes looked puffy, but she had acquainted herself with the equipment in my stainless steel galley, and she wore a pretty cotton dress, which hung just a little loosely on her, and she had taken two generous steaks out of the locker and set them out to thaw. She seemed a little more aware of the situation, shyly aware that she might be a nuisance.

Romance is fiction.” He punctuated this statement by taking a bite of steak, and then chewing. “But it’s—it’s—” Interesting? Well researched? Engaging? Well written? All of the above. “Not what you expected?” he supplied, smirking around his bite. “What did you expect?” Shrugging, I lifted a small rectangle of lasagna on my fork and blew at the steam. “I guess something brainless.” I didn’t add that I followed The New York Times Book Review and they’d had more than their fair share of articles calling the romance genre “fluffy.” If you couldn’t trust The New York Times Book Review, who could you trust? “Why? Because it’s about love and has a happy ending? And only stories of unhappiness with tragic endings are important? Because a struggle that leads to something good isn’t worthwhile?

His bald head gleamed in the light which fell through the window and cast his shadow along the floor and up the wall. His chest was hairless, his thighs and shanks skinny but overlaid with ropes of muscle. Still, he thought, it’s an adult’s body we got here, no question about that. There’s the pot belly that comes with a few too many good steaks, a few too many bottles of Kirin beer, a few too many poolside lunches where you had the Reuben or the French dip instead of the diet plate. Your seat’s dropped, too, Bill old buddy. You can still serve an ace if you’re not too hung over and if your eye’s in, but you can’t hustle after the old Dunlop the way you could when you were seventeen. You got lovehandles and your balls are starting to get that middle-aged dangly look. There’s lines on your face that weren’t there when you were seventeen.

Sugar,” Jake said, “I’ve wanted you since the first time you sassed me.” “I wanted to punch you in the nose.” He laughed and kissed her forehead. “My advertising skills left something to be desired.” “You rooked three unsuspecting women.” “I know.” He kissed her lips, taking his time. “I’m offering you a chance for payback.” “And that payback is sex?” He smelled awesome, like a hot, sexy man who’d been in a kitchen trying to please her. Or maybe please himself. With Jake, you never knew. He pulled her tighter against him, kissing her slowly, thoroughly. “I’d do my damnedest to make you a happy woman the second time I sold you something.” Sugar looked into Jake’s eyes. He was too hot, too sexy, almost taking her breath away. “I think your gravy’s burning.” “Nice try. I turned it off.” He tugged her hips against him, kissing her as if he’d never tasted anything as good as her mouth. Sugar moaned and let Jake hike her up on his waist. “If I’m moving too fast, say so. I’ll back off and feed you the best shrimp and steak dinner you’ve ever had. Just good friends breaking bread together.” Sugar gasped as Jake sank his teeth gently into her lower lip. Heat and warmth filled her, stealing her desire to tell him no about anything. “I’m not really that hungry.” His smile turned dangerous. “I am.

When did it become impossible for our government to ask its citizens to refrain from short-term gratification in order to serve a greater good? Was it around the time we first began hearing about how no red-blooded freedom-loving American should have to pay taxes? I was certainly never in love with the mere idea of “doing without,” as Puritans are. But I admit I’m depressed by the idea that we can’t even be asked to consider doing without in order to give or leave enough for people who need it or will need it, including, possibly, ourselves. Is the red-blooded freedom-loving American so infantile that he has to be promised whatever he wants right now this moment? Or, to put it less fancifully, if citizens can’t be asked to refrain from steak on Tuesdays, how can industries and corporations be asked to refrain from the vast and immediate profits they make from destabilizing the climate and destroying the environment?

Max claimed his own plate full of juicy steak, potatoes, gravy, and bread.  When he reached the table, the others toasted him again, one of them handing him a mug of ale to join them.  He spent a leisurely hour eating and drinking, accepting praise and good-natured criticism from the other dwarves as they passed his blade around.  The dwarf across from him, was just saying, “Ach!  This blade be defective!  I can see me reflection in it, but I can’t be this ugly!

When I stepped into the brown-tiled entryway of the Kentwood Public Library, the sunlight flowing down on me from the high windows, I felt a sense of importance. It gratified me to be in a place devoted to books and quiet; I was filled with a sense of hope. Reading to me was fundamental, as fundamental as food. And nothing could be more satisfying than reading a good book while eating a good meal of mi soup, french fries, and a thin cut of steak. I plowed through books as fast as possible in order to read them again.

Shaking, I pushed at him and managed to turn my head long enough to gasp, “I can’t. No. That’s enough, Jack.” He stopped at once. But he kept me against him, his chest moving hard and fast. I couldn’t look at him. My voice was hoarse as I said, “That shouldn’t have happened.” “I’ve wanted this since the first second I saw you.” His arms tightened, and he bent over me until his mouth was close to my ear. Gently he whispered, “You did, too.” “I didn’t. I don’t.” “You need some fun, Ella.” I let out an incredulous laugh. “Believe me, I don’t need fun, I need—” I broke off with a gasp as he pressed my hips closer to his. The feel of him was more than my dazzled senses could handle. To my mortification, I hitched up against him before I could stop myself, heat and instinct winning out over sanity. Feeling the reflexive response, Jack smiled against my scarlet cheek. “You should take me on. I’d be good for you.” “You are so full of yourself . . . and you would not be good for me, with your steaks and power tools and your attention-deficit libido, and . . . I’ll bet you’re a card-carrying member of the NRA. Admit it, you are.” I couldn’t seem to shut up. I was talking too much, breathing too fast, jittering like a wind-up toy that had been wound to the limits of its mechanism. Jack nuzzled into a sensitive place behind my ear. “Why does that matter?” “Is that a yes? It must be. God. It matters because— stop that. It matters because I would only go to bed with a man who respected me and my views. My—” I broke off with an inarticulate sound as he nibbled lightly at my skin. “I respect you,” he murmured. “And your views. I think of you as an equal. I respect your brains, and all those big words you like to use. But I also want to rip your clothes off and have sex with you until you scream and cry and see God.” His mouth dragged gently along my throat. I jerked helplessly, muscles jolting with pleasure, and his hands gripped my hips, keeping me in place. “I’m gonna show you a good time, Ella. Starting with some take-no-prisoners sex. The kind when you can’t remember your own name after.

Just as the online mystics suggest, I have been makkng offerings to vultures in thanks for their guidance. The freezer, for me, is the place where good food goes to die, it lies in state, with occassional viewings, until a major power outage thaws it and gives me permission to toss it out to the middle of the field, where Turkey vultures have a field day sampling sausages, steaks, roasts, chicken thighs, and breaded nuggets. For the record,even a turkey vulture won't eat a chicken nugget. I stopped buying them when I saw the vultures picking around them.

Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

Have you swallowed all that war stuff?" "No, of course I--" I was so committed to refuting him that I had half-denied the charge before I understood it; now my eyes swung back to his face. "All what war stuff?" "All that stuff about there being a war." "I don't think I get what you mean." "Do you really think that the United States of America is in a state of war with Nazi Germany and Imperial Japan?" "Do I really think..." My voice trailed off. He stood up, his weight on the good leg, the other resting lightly on the floor in front of him. "Don't be a sap," he gazed with cool self-possession at me, "there isn't any war." "I know why you're talking like this," I said, struggling to keep up with him. "Now I understand. You're still under the influence of some medicinal drug." "No, you are. Everybody is." He pivoted so that he was facing directly at me. "That's what this whole war story is. A medicinal drug. Listen, did you ever hear of the 'Roaring Twenties'?" I nodded very slowly and cautiously. "When they all drank bathtub gin and everybody who was young did just was they wanted?" "Yes." "Well, what happened was that they didn't like that, the preachers and the old ladies and all the stuffed shirts. So then they tried Prohibition and everybody just got drunker, so then they really got desperate and arranged the Depression. That kept the people who were young in the thirties in their places. But they couldn't use that trick forever, so for us in the forties they've cooked up this war fake." "Who are 'they' anyway?" "The fat old men who don't want us crowding them out of their jobs. They've made it all up. There isn't any real food shortage, for instance. The men have all the best steaks delivered to their clubs now. You've noticed how they've been getting fatter lately, haven't you?

I want you to coordinate you hand and your mouth,” he said, as he placed the next piece of steak at the edge of her lip. “As you close your mouth around the food, I want you to slide your finger inside you. Then I want you to slowly pull your finger out, moving it up slowly as you chew. Do you understand?” “Yes,” she quickly answered, inhaling the aroma so close to her mouth. “If you do this properly, your finger should reach your clit at the exact time you swallow the food. Do you understand?” “Yes.” Oh hell yes she understood. “Good. Open your mouth.” Time slowly disappeared as she became lost in whatever this game was that he was playing with her.

While taste conveys the complexity of life, a good chef should keep in mind that food can have a meaning that is often not apparent but affects the palate nonetheless. For example, the "A1 sauce" is now very popular in America. I have tried it. It is very good. What is not understood is that when one takes a bite of a steak that has been smothered in "A1," as the sauce was proclaimed by King George IV, they are eating history. The combination of malt vinegar, dates, mango chutney, apples and orange marmalade all serve as a reminder that the United States was settled by England and will always be England's. The bold combination of malt vinegar and orange marmalade- England's lifeblood- and those flavors of England's conquered- mango from India and apples so strongly identified with America- cannot be ignored.

You have heard that evil is a perversion of the good. The greatest goods can be perverted into the greatest evils. The poor man has not the opportunities for covetousness and self-indulgence which the rich man enjoys. The unlettered man has not the opportunities for intellectual pride and arrogance which the scholar may succumb to. An irreligious man may prostitute the flesh; but it takes a 'religious' man to prostitute the things of the Spirit and the Church of God. Every gift, every insight, ever vision, every talent brings its demand for self-forgetfulness in sanctified service: each brings its opportunities for richer worship or for more damnable self-love. The slum labourer may pervert beer and steak to the sole end of abusing an indulged body. It takes a bishop to pervert episcopacy to the service of self-indulgence; it takes a monk to pervert the religious life to the service of pride.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

I close the book and text Livia back. Okay, Fern Woman. I’ll meet you at 8. Then I add, Are you super sure about the Nite’s Inn? She responds right away. I’ll see you then, and I’m very sure. I’m doing this on a public servant’s budget! And it’s close to a Steak’n Shake, so you know it’s in a good neighborhood. ...Liv. Kitten. They found a body in that Steak’n Shake’s dumpster last year. One body and all of a sudden it’s a ‘bad’ place. You are so judgey! I, for one, won’t be scared away by that one tiny thing. I like to see the best in places. My radio goes off in my ear—a senior is causing a disturbance at a nursing home and they need all available units to respond. With a rueful smile to myself at my idealistic little librarian, I send her a final message and then climb out of my car. See you tonight, Livvy-girl. Don’t get thrown into a dumpster before I get there. Even though I was mostly joking about the Murder Steak’n Shake, I get to the Nite’s Inn half an hour early so that I can be extra sure she’s not in the parking lot alone

After a torrent of rapid knocking, Lucy swept past her in the hallway, threw her purse on the table, and landed her ass on the couch before turning expectantly toward Riley and patting the couch next to her. Her dark eyes examined every nuance of Riley’s appearance. “Okay, dish,” she demanded. “Every last detail.” Riley rolled her eyes and shook her head as she scooted across the floor in her sock feet. She didn’t feel great, but at least she wasn’t in full torture mode. She thought Lucy might have waited until afternoon instead of showing up at ten-thirty a.m. but what the hell. Her old sweatshirt hugged against her stomach as she pulled her arms together. “Well,” she feigned ignorance, “what do you want to talk about?” Lucy slammed her hand on the couch. “Oh, don’t you even. Right now.” She threw herself back against the couch, her face fixed in a not-to-be-toyed-with expression. Riley noted with mild interest how her breasts jiggled inside her white t-shirt. Maybe she was turning into some kind of sex fiend. “Okay, yes, he sets me on fire. I can’t help it. Blame my gender lineage.” “I could see he set you fire. Your eyes could hardly look at anything else.” She picked at a tear in her faded jeans then flared back at Riley with an expression of awe. “Of course, my eyes had a few spasms of their own in his direction. Shit, the man is a god. I can’t remember seeing a body that well put together. At least,” she arched her back, “not a male body.” Riley threw back her head and laughed. Lucy was good tonic, at the very least. “Oh my god, can you stand it?!” “No—but tell me you didn’t give in, before I pass out.” “No, we didn’t have sex. But he did kiss me and my panties nearly fell straight to my ankles,” she chuckled. “He stopped himself, thank god, or I would have had him right there on the floor.” “You were drunk.” “Oh, yeah, ridiculous drunk. He ordered steaks delivered while he drove me home, and then sliced the steak for me and practically put it in my mouth.” She couldn’t sit still, the memory forcing her up from the couch to pace. She’d spent the entire morning and half the night trying to forget everything about him, and of course the other half had been consumed with remembering everything about him. “Shit. Fire.” Lucy’s glance followed her. “I want some. Can we have him?

Cook," said Stubb, rapidly lifting a rather reddish morsel to his mouth, "don't you think this steak is rather overdone? You've been beating this steak too much, cook; it's too tender. Don't I always say that to be good, a whale-steak must be tough? There are those sharks now over the side, don't you see they prefer it tough and rare? What a shindy they are kicking up! Cook, go and talk to 'em; tell 'em they are welcome to help themselves civilly, and in moderation, but they must keep quiet. Blast me, if I can hear my own voice. Away, cook, and deliver my message. Here, take this lantern," snatching one from his sideboard; "now then, go and preach to 'em!" Sullenly taking the offered lantern, old Fleece limped across the deck to the bulwarks; and then, with one hand dropping his light low over the sea, so as to get a good view of his congregation, with the other hand he solemnly flourished his tongs, and leaning far over the side in a mumbling voice began addressing the sharks, while Stubb, softly crawling behind, overheard all that was said. "Fellow-critters: I'se ordered here to say dat you must stop dat dam noise dare. You hear? Stop dat dam smackin' ob de lips!

But before my eyes, in a matter of a few short months, sushi had metamorphosed into steak, and nightclubs had changed into the front porch of Marlboro Man’s quiet house in the country. I hadn’t felt the reverb of a thumping club beat in months and months. My nervous system had never known such calm. That is, until Marlboro Man called one morning that August with his simple request: “My cousin Kim is getting married next weekend,” he said. “Can you come?” An uncomfortable wave washed over my body. “You there?” he asked. I’d paused longer than I’d intended. “Yeah…I’m here,” I replied. “But, um…will I…will I have to meet anyone?” Marlboro Man laughed. The answer, obviously, was yes. Yes, I’d have to meet “anyone.” In fact, I’d have to meet everyone: everyone in his extended family of cousins, aunts, uncles, grandparents, and friends; and his family, by all accounts, was large. We’d talked about our families before, and he knew good and well that I had all of three cousins. Three. He, on the other hand, had fifty. He knew how intimidating a family wedding would be to an outsider, especially when the family is as large as his. He knew this would be way out of my comfort zone. And he was right.

I bought all these ingredients and headed to Marlboro Man’s house, choosing to ignore the fact that Marinated Flank Steak actually needs to marinate. Plus, I didn’t know how to operate a grill--Los Angeles County apartment buildings had ordinances against them--so I decided to cook it under the broiler. Having not been a meat eater for years and years, I’d forgotten about the vital importance of not overcooking steak; I just assumed steak was like chicken and simply needed all the pink cooked out of it. I broiled the beautiful, flavorful flank steak to a fine leather. With all my focus on destroying the main course, I wound up overcooking the angel hair noodles by a good five minutes, so when I stirred in all the cheeses I’d so carefully grated by hand, my Tagliarini Quattro Formaggi resembled a soupy pan of watery cheese grits. How bad could it possibly be? I asked myself as I poured it into garlic-rubbed bowls just like they did at Intermezzo. I figured Marlboro Man wouldn’t notice. I watched as he dutifully ate my dinner, unaware that, as I later learned, throughout the meal he seriously considered calling one of the cowboys and asking them to start a prairie fire so he’d have an excuse to leave.

No. Knox got to his feet. I’ll go get her myself. He quickly ended the business call, uncaring that he’d been rude. Opening his office door, Knox indicated for Levi to follow him. “Tanner just contacted me,” said Knox. “Apparently Harper —” He cut off as a she-demon rounded the corner and came to a halt in front of him. Belinda smiled. “Oh, Knox, I was hoping to catch you.” For fuck’s sake. “What can I do for you, Miss Thacker?” Her smile dimmed at his impatient tone. “It’s about the appetizers for the event.” “I told you I want Harper to decide these things.” Belinda’s mouth flattened. “She doesn’t find any of my suggestions suitable.” “Then they’re not suitable.” Simple. “Knox —” “Miss Thacker, I didn’t invite you to call me by my first name.” Her cheeks reddened. “I gave you my orders when I hired you. They were not complicated. I specified all the details of the event that I wished to be left for Harper to decide.” “She wants steak and potato wedges on sticks!” Belinda took a deep breath and lowered her eyes. “I apologize for my outburst.” Steak and potato wedges on sticks? echoed Levi, a smile in his telepathic voice. That actually sounds pretty good. “Do you remember the all-important order I gave you before sending you Harper’s way, Miss Thacker?” She swallowed. “Yes.” “What was it?” Belinda met his gaze. “You told me to give her whatever she wants.” “Then do it. Now I have somewhere I need to be…” She straightened her blazer. “Thank you for your time, Mr Thorne,” she said stiffly.

Most people don’t “choose” fiery tempers or alcoholic binges or torturing prisoners of war or exploiting Third-World workers or dumping toxic chemicals into their community’s water supply. Most people don’t first conclude that adultery is right and then start fantasizing about their neighbor swinging from a stripper pole. Most people don’t first learn to praise gluttony and then start drizzling bacon grease over their second helping of chicken-fried steak. It happens in reverse. First, you do what you want to do, even though you “know God’s decree that those who practice such things deserve to die,” and only then do you “give approval to those who practice them” (Rom. 1:32). You start to see yourself as either special or as hopeless, and thus the normal boundaries don’t seem to apply. It might be that you are involved in certain patterns right now and that you would, if asked, be able to tell me exactly why they are morally and ethically wrong. It’s not that you are deficient in the cognitive ability to diagnose the situation. It’s instead that you slowly grow to believe that your situation is exceptional (“I am a god”), and then you find all kinds of reasons why this technically isn’t theft or envy or hatred or fornication or abuse of power or whatever (“I am able to discern good and evil”). Or you believe you are powerless before what you want (“I am an animal”) and can therefore escape accountability (“I will not surely die”). You’ve forgotten who you are. You are a creature. You are also a king or a queen. You are not a beast, and you are not a god. That issue is where temptation begins.

She was a new world - a place of endless mysteries and unexpected delights, an enchanting mixture of woman and child. She supervised the domestic routine with deceptive lack of fuss. With her there, suddenly his clothes were clean and had their full complement of buttons; the stew of boots and books and unwashed socks in his wagon vanished. There were fresh bread and fruit preserves on the table; Kandhla's eternal grilled steaks gave way to a variety of dishes. Each day she showed a new accomplishment. She could ride astride, though Sean had to turn his back when she mounted and dismounted. She cut Sean's hair and made as good a job of it as his barber in Johannesburg. She had a medicine chest in her wagon from which she produced remedies for every ailing man or beast in the company. She handled a rifle like a man and could strip and clean Sean's Mannlicher. She helped him load cartridges, measuring the charges with a practised eye. She could discuss birth and procreation with a clinical objectivity and a minute later blush when she looked at him that way. She was as stubborn as a mule, haughty when it suited her, serene and inscrutable at times and at others a little girl. She would push a handful of grass down the back of his shirt and run for him to chase her, giggle for minutes at a secret thought, play long imaginative games in which the dogs were her children and she talked to them and answered for them. Sometimes she was so naive that Sean thought she was joking until he remembered how young she was. She could drive him from happiness to spitting anger and back again within the space of an hour. But, once he had won her confidence and she knew that he would play to the rules, she responded to his caresses with a violence that startled them both. Sean was completely absorbed in her. She was the most wonderful thing he had ever found and, best of all, he could talk to her.

While I was deep in my fantasy, in yet another episode of perfect timing, Marlboro Man called from the road. “Hey,” he said, the mid-1990s spotty cell phone service only emphasizing the raspy charm of his voice. “Oh! Just the person I want to talk to,” I said, grabbing paper and a pen. “I have a question for you--” “I bought your wedding present today,” Marlboro Man interrupted. “Huh?” I said, caught off guard. “Wedding present?” For someone steeped in the proper way of doing things, I was ashamed that a wedding gift for Marlboro Man had never crossed my mind. “Yep,” he said. “And you need to hurry up and marry me so I can give it to you.” I giggled. “So…what is it?” I asked. I couldn’t even imagine. I hoped it wasn’t a tennis bracelet. “You have to marry me to find out,” he answered. Yikes. What was it? Wasn’t the wedding ring itself supposed to be the present? That’s what I’d been banking on. What would I ever get him? Cuff links? An Italian leather briefcase? A Montblanc pen? What do you give a man who rides a horse to work every day? “So, woman,” Marlboro Man said, changing the subject, “what did you want to ask me?” “Oh!” I said, focusing my thoughts back to the reception. “Okay, I need you to name your absolute favorite foods in the entire world.” He paused. “Why?” “I’m just taking a survey,” I answered. “Hmmm…” He thought for a minute. “Probably steak.” Duh. “Well, besides steak,” I said. “Steak,” he repeated. “And what else?” I asked. “Well…steak is pretty good,” he answered. “Okay,” I responded. “I understand that you like steak. But I need a little more to work with here.” “But why?” he asked. “Because I’m taking a survey,” I repeated. Marlboro Man chuckled. “Okay, but I’m really hungry right now, and I’m three hours from home.” “I’ll factor that in,” I said. “Biscuits and gravy…tenderloin…chocolate cake…barbecue ribs…scrambled eggs,” he said, rattling off his favorite comfort foods. Bingo, I thought, smiling. “Now, hurry up and marry me,” he commanded. “I’m tired of waiting on you.” I loved it when he was bossy.

The wedding rehearsal itself was uneventful until Father Johnson decided it was time to show Marlboro Man and me the proper way to walk to the marriage altar. Evidently, all of Father Johnson’s theological studies and work was destined to culminate in whether or not Marlboro Man and I approached the altar in the perfectly correct and proper way, because he was intent on driving the point home. “At this point,” Father Johnson instructed, “you’ll start to turn and Ree will take your arm.” He lightly pushed Marlboro Man in the proper direction, and the two of us began walking forward. “Nope, nope, nope,” Father Johnson said authoritatively. “Come back, come back.” Marlboro Man’s college friends snickered. “Oh…what did we do wrong?” I asked Father Johnson humbly. Maybe he’d discovered the truth about the collages. He showed us again. Marlboro Man was to turn and begin walking, then wait for me briefly. Then, as I took his arm, he was to lead me to the altar. Wait. Wasn’t that what we just did? We tried again, and Father Johnson corrected us…again. “Nope, nope, nope,” he said, pulling us both by the arm until we were back in our starting position. Marlboro Man’s friends chuckled. My stomach growled. And Marlboro Man kept quietly restrained, despite the fact that he was being repeatedly corrected by his fiancée’s interim minister for something that arguably wasn’t all that relevant to the commitment we were making to spend the rest of our lives together. We went through no fewer than seven more takes, and with each redo I began to realize that this was Father Johnson’s final test for us. Forget the collage assignment--that was small potatoes. Whether we could keep our cool and take instruction when a nice steak dinner and drinks awaited us at the country club was Father Johnson’s real decider of whether or not Marlboro Man and I were mature, composed, and levelheaded enough to proceed with the wedding. And while I knew Marlboro Man would grit his teeth and bear it, I wasn’t entirely sure I could. But I didn’t have to. On the beginning of the eighth run, just after Father Johnson gave us another “Nope. You’re not getting it right, kids…” Mike’s loud voice echoed throughout the wood-and-marble sanctuary. “Oh, c-c-c-c-come on, Father Johnson!” The chuckles turned into laughter. And out of the corner of my eye I saw Tony giving Mike a subtle high five. Thank goodness for Mike. He was hungry. He wanted to get on to the party.

With a twist of her neck, Saphira tossed the snail into the air, opened her mouth as wide as it would go, and swallowed the creature whole, bobbing her head twice as she did, like a robin eating an earthworm. Lowering his gaze, Eragon saw four more giant snails farther down upon the rise. One of the creatures had retreated within its shell; the others were hurrying away upon their undulating, skirtlike bellies. “Over there!” shouted Eragon. Saphira leaped forward. Her entire body left the ground for a moment, and then she landed upon all fours and snapped up first one, then two, then three of the snails. She did not eat the last snail, the one hiding in its shell, but drew back her head and bathed it in a stream of blue and yellow flame that lit up the land for hundreds of feet in every direction. She maintained the flame for no more than a second or two; then she picked up the smoking, steaming snail between her jaws--as gently as a mother cat picking up a kitten--carried it over to Eragon, and dropped it at his feet. He eyed it with distrust, but it appeared well and truly dead. Now you can have a proper breakfeast, said Saphira. He stared at her, then began to laugh--and he kept laughing until he was doubled over, resting his hands on his knees and heaving for breath. What is so amusing? she asked, and sniffed the soot-blackened shell. Yes, why do you laugh, Eragon? asked Glaedr. He shook his head and continued to wheeze. At last he was able to say, “Because--” And then he shifted to speaking with his mind so that Glaedr would hear as well. Because…snail and eggs! And he began to giggle again, feeling very silly. Because, snail steaks!...Hungry? Have a stalk! Feeling tired? Eat an eyeball! Who needs mead when you have slime?! I could put the stalks in a cup, like a bunch of flowers, and they would… He was laughing so hard, he found it impossible to continue, and he dropped to one knee while he gasped for air, tears of mirth streaming from his eyes. Saphira parted her jaws in a toothy approximation of a smile, and she made a soft choking sound in her throat. You are very odd sometimes, Eragon. He could feel his merriment infecting her. She sniffed the shell again. Some mead would be nice. “At least you ate,” he said, both with his mind and his tongue. Not enough, but enough to return to the Varden. As his laughter subsided, Eragon poked at the snail with the tip of his boot. It’s been so long since there were dragons on Vroengard, it must not have realized what you were and thought to make an easy meal of me…That would have been a sorry death indeed, to end up as dinner for a snail. But memorable, said Saphira. But memorable, he agreed, feeling his mirth return. And what did I say is the first law of hunting, younglings? asked Glaedr. Together Eragon and Saphira replied, Do not stalk your prey until you are sure that it is prey. Very good, said Glaedr.

We went to dinner that night and ordered steak and talked our usual dreamy talk, intentionally avoiding the larger, looming subject. When he brought me home, it was late, and the air was so perfect that I was unaware of the temperature. We stood outside my parents’ house, the same place we’d stood two weeks earlier, before the Linguine with Clam Sauce and J’s surprise visit; before the overcooked flank steak and my realization that I was hopelessly in love. The same place I’d almost wiped out on the sidewalk; the same place he’d kissed me for the first time and set my heart afire. Marlboro Man moved in for the kill. We stood there and kissed as if it was our last chance ever. Then we hugged tightly, burying our faces in each other’s necks. “What are you trying to do to me?” I asked rhetorically. He chuckled and touched his forehead to mine. “What do you mean?” Of course, I wasn’t able to answer. Marlboro Man took my hand. Then he took the reins. “So, what about Chicago?” I hugged him tighter. “Ugh,” I groaned. “I don’t know.” “Well…when are you going?” He hugged me tighter. “Are you going?” I hugged him even tighter, wondering how long we could keep this up and continue breathing. “I…I…ugh, I don’t know,” I said. Ms. Eloquence again. “I just don’t know.” He reached behind my head, cradling it in his hands. “Don’t…,” he whispered in my ear. He wasn’t beating around the bush. Don’t. What did that mean? How did this work? It was too early for plans, too early for promises. Way too early for a lasting commitment from either of us. Too early for anything but a plaintive, emotional appeal: Don’t. Don’t go. Don’t leave. Don’t let it end. Don’t move to Chicago. I didn’t know what to say. We’d been together every single day for the past two weeks. I’d fallen completely and unexpectedly in love with a cowboy. I’d ended a long-term relationship. I’d eaten beef. And I’d begun rethinking my months-long plans to move to Chicago. I was a little speechless. We kissed one more time, and when our lips finally parted, he said, softly, “Good night.” “Good night,” I answered as I opened the door and went inside. I walked into my bedroom, eyeing the mound of boxes and suitcases that sat by the door, and plopped down on my bed. Sleep eluded me that night. What if I just postponed my move to Chicago by, say, a month or so? Postponed, not canceled. A month surely wouldn’t hurt, would it? By then, I reasoned, I’d surely have him out of my system; I’d surely have gotten my fill. A month would give me all the time I needed to wrap up this whole silly business. I laughed out loud. Getting my fill of Marlboro Man? I couldn’t go five minutes after he dropped me off at night before smelling my shirt, searching for more of his scent. How much worse would my affliction be a month from now? Shaking my head in frustration, I stood up, walked to my closet, and began removing more clothes from their hangers. I folded sweaters and jackets and pajamas with one thing pulsating through my mind: no man--least of all some country bumpkin--was going to derail my move to the big city. And as I folded and placed each item in the open cardboard boxes by my door, I tried with all my might to beat back destiny with both hands. I had no idea how futile my efforts would be.

Breastfeeding mothers’ diet to escape allergies and colic. No babies in my closest family had allergies, gases or colic. I think that is to the result of a mother’s diet we recommend from generation to generation. We do not eat any gas-forming foods like broccoli or cabbage, and we avoid allergens like red fruits. I did, however, drink a lot of milk, which can cause gases. In addition, and contradicting advice on how to stay fit after birth, I ate tons of butter. It was an obsession during that time, for I do not usually consume dairy that much. It did not cause digestion problems for my baby, but it made my milk really thick. She got nice cheeks. I think my body knew more about needs of the baby than my brain. In general, I ate meat and neutral vegetables–no sweets, no soda, and not much shell fish. It may seem difficult to limit yourself to certain kinds of food, but it is not at all. Eat steaks with sweet potato, spring beans, or salad. It is tasty, balanced and quite habitual for many Americans. Sometimes mothers do have to give up some food preferences for several months to help their babies grow healthy and feel good. My cousin, a Korean girl, continued to eat spicy food during breastfeeding. It was not good for my newborn niece, who had an allergic reaction all over her face and body and was scratching herself badly. She had red spots all over.

The U.S. cattle industry alone had $44 billion in sales in 2014 and you can bet your rump steak that a hefty chunk of that went into political lobbying. The sad truth is that the information we get about health often has more to do with politics and money than with science and fact. Meat eaters are misinformed for good reason. Most companies involved in the meat business are represented by one of three lobbying groups: the American Meat Institute, the National Meat Association, and the National Cattlemen’s Beef Association. Their influence goes right to the top.

We've been knocking out the basics all morning.... Asian chicken salad, fruit medley with mint, wheat berry pilaf with dried cherries and almonds. Kai roasted six chickens and a turkey breast, and grilled a whole flank steak, which he sliced thin across the grain. We have green beans in a spicy garlic marinade, braised black kale with smoked turkey, and roasted brussels sprouts. Our signature Morning Energy muffins, bursting with golden raisins and walnuts, sunflower seeds, millet, flax, and sweet with honey are cooling on a rack. We have thawed today's soup specials, which we cook over the weekends and freeze for the week, a golden butternut squash, smooth as velvet, and a chunky pasta fagioli, with whole wheat pasta, white beans, and loads of veggies.

The meat section is mostly devoted to presliced meats for hot pots and quick-cooked dishes, with a thin steak or chop here and there. In addition to commodity meat, you'll find Wagyu beef and kurobuta pork. The quality of the meat in an average Tokyo supermarket is higher than at most specialty butchers in the U.S. Time to fess up. Life Supermarket is not the best supermarket in the world; every supermarket in Tokyo is the best supermarket in the world. I haven't even gotten to the prepared food (two different yakitori sections, reheatable fried foods that stay crunchy, and lots of appealing salads and cooked vegetables).

Invest in an instant-read meat thermometer for roasting meats (and use it for smoking meats, too). Check large roasts in multiple spots, because one part can appear done while another is undercooked. An internal temperature variance of just a few degrees can mean the difference between juicy and dry. My rule of thumb for cooking a large roast is once its internal temperature hits 100°F, it’ll start climbing at a rate of about a degree a minute, if not faster. So if you’re aiming for medium-rare, around 118 to 120°F, then know that you’ve got about 15 minutes before it’s time to pull. Large roasts carry over about 15°F, while steaks and chops will carry over about 5°F, so account for this any time you pull meat off the heat.

I can't tell you how many times over the years people tried to give me soy cheese and tempeh fake-meat, and other ickiness and pass it off as yummy. I'm sorry but no, you cannot make vegetable protein taste like bacon, no matter how much salt and liquid smoke you put in it! I wanted to celebrate good food, prepared in ways that make it good for you, which is surprisingly easy to do if you know the basics. If you use exceptional products that have inherent natural goodness, you don't need to swamp them in butter or cream to make them taste good." For dinner we'd had grilled skirt steaks, spicy Thai sesame noodles from my friend Doug's recipe, braised cauliflower, and for dessert, poached pears and Greek yogurt with lavender flowers and black sage honey. Filling, balanced, nutritionally sound.

DINNER AT CARRIE'S house was spent in front of the television. Her mom had cooked a large frozen pizza and cut it in fourths. That's how she knew Dad wasn't going to be home for dinner again. Because if he were going to eat dinner, they'd have something like meatloaf or roast or steak or something good. Her mother didn't cook for just the two of them.

steaks!

We therefore have irrefutable evidence that hominins started to consume meat by at least 2.6 million years ago. How much meat they ate is conjecture, but meat constitutes approximately one-third of the diet among hunter-gatherers in the tropics (more fish and meat are consumed in temperate habitats).13 In addition, hunter-gatherers must have craved meat back then as much as chimps and humans still do today, and for good reason. Eating an antelope steak yields five times more energy than an equal mass of carrots, as well as essential proteins and fats. Other animal organs such as the liver, heart, marrow, and brain also provide vital nutrients, especially fat, but also salt, zinc, iron, and more. Meat is a rich food source. Meat has been an important component of the human diet ever since early Homo, but being a part-time carnivore is time-consuming, chancy, dangerous, and difficult for hunter-gatherers today, and it must have been even more challenging and risky at the dawn of the Paleolithic, long before projectile weapons were invented. Although

Fame may pass over my head; money may escape me; my one friend may fail me; every hope may fold its tent and steal away; Happiness may remain a sealed book; every remnant of human ties may vanish; I may find myself an outcast; good things held out to me may suddenly be withdrawn; the stars may go out, one by one; the sun may go dark; yet still I may hold upright my head, if I have but my steak—and my onions.

Taylor and Fitz sat at a patio table in the back of Las Palmas. The front room was filled with giggling Vanderbilt co-eds and migrant workers on their lunch break, a testament to the quality of the restaurant as well as its reasonable prices. Taylor was nibbling a steak fajita quesadilla, Fitz was plowing through a taco salad. A pitcher of sweet tea separated them. “So what did Price say?” Fitz asked. “He understood, for starters. He’ll fight any disciplinary action taken against Lincoln. So Linc will feel a lot better about that. Poor guy, he was completely rattled. I don’t know if it was the dope or the sheer terror of having to report that he’d been smoking it. Can you imagine Lincoln with a few toots in him?” Fitz laughed. “No. Mr. Fancypants has always struck me as the one scotch before dinner because it looks good, rather than enjoying it type. He isn’t much for losing control.” “Well, that’s to be expected, if you think about his background. Damn, it would be nice to have him back to work this Wolff case. I’ll bet there’s a ton of financial discovery, right up his little computer-literate heart’s alley. Marcus is back tomorrow, right?” Marcus Wade, her youngest detective, had been out for four days doing his in-service training rotation. Without the two detectives, the squad had been too quiet. “He’ll be in bright and early tomorrow. We can get him up to speed with the Wolff case, let him go to town. Media’s having a field day with the 911 tape.

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have." After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter. First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.) Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me. "See, I told you I know what you want to eat." The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.

A good glass of Monroe, these days, has made him come around.