Grill Best Quotes

There was toast, too, cooked beneath the grill as my father cooked it, with homemade blackberry jam. There was the best cup of tea I ever drunk. By the fireplace, the kitten lapped at a saucer of creamy milk, and purred so loudly I could hear it across the room. I wished I could purr too, I would have purred then.

I make grilled cheeses for lunch, one for me, two for Will. We don’t have any chips, but I find a far of pickles in the pantry. “This is the best thing I’ve ever eaten.” He pauses for a drink, staring at me over the rim of his glass of juice. “It’s the provolone,” I say, swallowing my last bite. “It’s the chef.” I smile and look away. We listen to music. Talk. Kiss until my flesh glimmers gold-red. Warms to the touch from the deep scald at my core. He stops to watch. Leans his face close to my neck and smells my skin. Like I’m something he might taste. He sweeps his hands along my arms . . . making me burn hotter. “Is this what it’s like for other fire-breathers?” he asks, winks, holding my hand up in his broad palm. “Or is it just me and my magic hands?

We all know food is not just food. It’s thoughtfulness, generosity, and, yes, love. It’s a way of showing that you care for him that he will understand even better than words. But what about me? I hear you asking yourself. Why can’t he cook for me every once in a while? A comedian I heard recently suggested that the best way to get a man to cook for you is to get him to associate cooking with danger. Men who don’t like to fuss with sauces and muffin pans nevertheless can get pretty excited about grilling meats or chopping just about anything. If cooking involves fire or large knives or a whole fish – preferably all three – he’s there.

When I didn't respond right away, she added, "Back in my day, it was more than my grilled cheese bringing customers, if you know what I mean." "Grandma." "What?" she asked innocently. "I also make a mean toscakaka. Best you can get this side of Sweden.

I don't know what happens, what line gets crossed that transitions a girl from seeing her dad as the entirety of her world to viewing him as an embarrassment. For years, we were best friends. Fishing, the movies he slept through, cooking on the grill outside when he was home in the summers. I was his little girl, and he was everything. And then, he wasn't. I woke one day to realize that to be liked, I had to give up the one person who loved me. That's a pretty shitty way to introduce a girl to growing up.

Do you want to know what finally changed things for me?” “What?” My voice is barely above a whisper. Dappled sunlight falls across his face, highlighting his flushed cheeks. “I met someone. She’s about five-six, golden brown hair, devastating smile. The kind that warms you from the inside out. And she made me so mad. Not two weeks after I started the job, she called to grill me about a story I posted on Facebook. She insisted I edit it because I didn’t get the wording right.” He adopts a mock falsetto voice. “ ‘It isn’t the “Panama Canal” cruise. It’s “Panama Canal and the Wonders of Azuero.” Fix it, please.’ ” My muscles go limp and my knees nearly buckle. Because he’s talking about me. “Finally, someone who wasn’t walking on eggshells. She actually snapped at me, and it was like she snapped me out of my fog. I may have been unnecessarily combative after that, just to get a rise out of her, but I started to feel again. Irritation, at first, but then more. After a while, I began getting out of the house. Seeing a therapist. Playing hockey. I adopted Winnie—best decision ever. I actually started looking forward to waking up in the morning.” Graeme steps closer, but I’m glued to the spot. Heat sizzles through my veins when he reaches up to run his knuckles along my cheek. “And staff meeting Thursdays? They became my favorite day of the week. Because I got to see her face.” My heart is hammering and my lungs seize. The sound of guests approaching rumbles closer, but I don’t look away. I swallow past the lump that’s lodged in my throat. “After this cruise, they’re my favorite day of the week too.” Reaching up, I run my fingers lightly along the hand that’s cupping my cheek. Graeme’s eyes widen and his lips part. Gathering every ounce of resolve I can muster, I step away just as Nikolai and Dwight crest a nearby hill. We continue through the highlands, fastening our platonic coworker facades into place. But an unspoken understanding hangs in the space between us, heavy and undeniable… This just went way past any bet.

Dear Pinterest, When we first started dating, you lured me in with Skittles-flavored vodka and Oreo-filled chocolate chip cookies. You wooed me with cheesy casseroles adjacent to motivational fitness sayings. I loved your inventiveness: Who knew cookies needed a sugary butter dip? You did. You knew, Pinterest. You inspired me, not to make stuff, but to think about one day possibly making stuff if I have time. You took the cake batter, rainbow and bacon trends to levels nobody thought were possible. You made me hungry. The nights I spent pinning and eating nachos were some of the best nights of my life. Pinterest, we can’t see each other anymore. You see, it’s recently come to my attention that some people aren’t just pinning, they are making. This makes me want to make, too. Unfortunately, I’m not good at making, and deep down I like buying way more. Do you see where I’m going with this? I’m starting to feel bad, Pinterest. I don’t enjoy you the way I once did. We need to take a break. I’m going to miss your crazy ideas (rolls made with 7Up? Shut your mouth). This isn’t going to be easy. You’ve been responsible for nearly every 2 a.m. grilled cheese binge I’ve had for the past couple of years, and for that I’ll be eternally grateful. Stay cool, Pinterest. PS. You hurt me. PPS. I’m also poor now. Xo Me 10

Roasted Tomato Soup Serves 4-6 This soup is perfect for those cold winter nights when you want to relax with a comforting grilled cheese and tomato soup combo. The slow roasting of the tomatoes gives it tons of flavor. If you have a garden full of fresh tomatoes, feel free to use those instead of the canned variety. Stay away from fresh grocery store tomatoes in the winter, as they are usually flavorless and mealy and won’t give you the best results. This creamy soup also makes a luxurious starter for a dinner party or other occasion. 1 28 ounce can peeled whole tomatoes, drained 1/4 cup olive oil 1 teaspoon dried Italian seasoning 1/2 small red onion, chopped 2 cloves garlic, rough chopped 1/4 cup chicken broth 1/2 cup ricotta cheese 1/2 cup heavy cream Add the tomatoes, olive oil, herbs, and broth to your slow cooker pot. Cover and cook on low for about 6 hours, until the vegetables are soft. Use either a blender or immersion blender to puree the soup and transfer back to slow cooker. Add the ricotta and heavy cream and turn the cooker to warm if you can. Serve warm.

All the visitors do make an effort to look their best and it's very tender, it's sweet as hell, the way the women wear their prettiest everything, I mean the old ones and the really poor ones too, they make the dearest effort to look nice and smell nice too, and I love them for it. I love the kids too, especially the colored ones. I mean the kids the wives bring. It should be sad, seeing the kids there, but it isn't, they have ribbons in their hair and lots of shine on their shoes, you'd think there was going to be ice cream; and sometimes that's what it's like in the visitors' room, a party. Anyway, it's not like the movies: you know, grim whisperings through a grille. There isn't any grille, just a counter between you and them, and the kids can stand on it to be hugged; all you have to do to kiss somebody is lean across. What I like most, they're so happy to see each other, they've saved up so much to talk about, it isn't possible to be dull, they keep laughing and holding hands. It's different afterwards," she said. "I see them on the train. They sit so quiet watching the river go by.

With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each other like a kaiseki echo chamber. Ark shell, a bulging, bright orange clam peeking out of its dark shell, barely cooked, dusted with seaweed salt. "To add things is easy; to take them away is the challenge." Bamboo, cut into wedges, boiled in mountain water and served in a wide, shallow bowl with nothing but the cooking liquid. "How can we make the ingredient taste more like itself?With heat, with water, with knifework." Tempura: a single large clam, cloaked in a pale, soft batter with more chew than crunch. The clam snaps under gentle pressure, releasing a warm ocean of umami. "I want to make a message to the guest: this is the best possible way to cook this ingredient." A meaty fillet of eel wrapped around a thumb of burdock root, glazed with soy and mirin, grilled until crispy: a three-bite explosion that leaves you desperate for more. "The meal must go up and down, following strong flavors with subtle flavors, setting the right tone for the diner." And it does, rising and falling, ebbing and flowing, until the last frothy drop of matcha is gone, signaling the end of the meal.

How to Apologize Ellen Bass Cook a large fish—choose one with many bones, a skeleton you will need skill to expose, maybe the flying silver carp that's invaded the Great Lakes, tumbling the others into oblivion. If you don't live near a lake, you'll have to travel. Walking is best and shows you mean it, but you could take a train and let yourself be soothed by the rocking on the rails. It's permitted to receive solace for whatever you did or didn't do, pitiful, beautiful human. When my mother was in the hospital, my daughter and I had to clear out the home she wouldn't return to. Then she recovered and asked, incredulous, How could you have thrown out all my shoes? So you'll need a boat. You could rent or buy, but, for the sake of repairing the world, build your own. Thin strips of Western red cedar are perfect, but don't cut a tree. There'll be a demolished barn or downed trunk if you venture further. And someone will have a mill. And someone will loan you tools. The perfume of sawdust and the curls that fall from your plane will sweeten the hours. Each night we dream thirty-six billion dreams. In one night we could dream back everything lost. So grill the pale flesh. Unharness yourself from your weary stories. Then carry the oily, succulent fish to the one you hurt. There is much to fear as a creature caught in time, but this is safe. You need no defense. This is just another way to know you are alive. “How to Apologize” originally appeared in The New Yorker (March 15, 2021).

As soon as my father’s car turned into our driveway, I ran out and told him of the unpleasant future that awaited him, forever. He let out a hearty laugh. I started to cry. Once my father saw my tears, he sat down with me and said, “Firoozeh, when the Prophet Muhammad forbade ham, it was because people did not know how to cook it properly and many people became sick as a result of eating it. The Prophet, who was a kind and gentle man, wanted to protect people from harm, so he did what made sense at the time. But now, people know how to prepare ham safely, so if the Prophet were alive today, he would change that rule.” He continued, “It’s not what we eat or don’t eat that makes us good people; it’s how we treat one another. As you grow older, you’ll find that people of every religion think they’re the best, but that’s not true. There are good and bad people in every religion. Just because someone is Muslim, Jewish, or Christian doesn’t mean a thing. You have to look and see what’s in their hearts. That’s the only thing that matters, and that’s the only detail God cares about.” I was six years old and I knew that I had just been made privy to something very big and important, something far larger than the jewels in the Shah’s crown, something larger than my little life in Abadan. My father’s words felt scandalous, yet utterly and completely true. In the midst of my thoughtfulness, I heard my father continue, “And when you’re older, Firoozeh, I’ll have you try something really delicious: grilled lobster.

Your Honor, it is over now. This has never been a case of trying to get free. I didn’t ever want freedom. Frankly, I wanted death for myself. This was a case to tell the world that I did what I did not for reasons of hate; I hated no one. I knew I was sick or evil or both. Now, I believe I was sick. The doctors have told me about my sickness, and now I have some peace. I know how much harm I have caused. I tried to do the best I could after the arrest to make amends, but no matter what I did, I could not undo the terrible harm I have caused. I feel so bad for what I did to those poor families, and I understand their rightful hate. “I decided to go through with this trial for a number of reasons. One of the reasons was to let the world know that these were not hate crimes. I wanted the world and Milwaukee, which I deeply hurt, to know the truth of what I did. I didn’t want unanswered questions. All the questions have now been answered. I wanted to find out just what it was that caused me to be so bad and evil. But most of all, Mr. Boyle and I decided that maybe there was a way for us to tell the world that if there are people out there with these disorders, maybe they can get some help before they end up being hurt or hurting someone. I think the trial did that. I should have stayed with God. I tried and failed, and created a holocaust. Thank God there will be no more harm that I can do. I take all the blame for what I did. I hurt so many people and I am sorry. In closing, I just want to say that I hope God has forgiven me. I know society will never be able to forgive me. I ask for no consideration.

The broth... it's made with a mix of soy milk and charred miso. But how could you get a flavor this robust with just those?" "I mixed in grated ebi taro root. It's a strongly flavored tuber that mashes easily into a smooth, thick paste. Adding that to the broth gave it a creamy texture and a richer flavor." "Weird. All of a sudden I'm starting to feel warm." "That's the chili oil and grated raw garlic and ginger taking effect. The soy milk took the edge off of the spicy bite... so now it just gently warms the body without burning the tongue." "The rest of the ingredients are also a parade of detailed work. Thin slices of lotus root and burdock deep-fried to a crispy golden brown. Chunky strips of carrot and turnip grilled over an open flame until lightly charred and then seasoned with just a little rock salt to bring out their natural sweetness. Like a French buffet, each side ingredient is cooked in exactly the best way to bring out its full flavor! But the keystone to it all... ... is the TEMPEH!" TEMPEH Originating in Indonesia, tempeh is made of soybeans fermented into a cake form. Soybeans are lightly cooked and then wrapped in either banana or hibiscus leaves. When stored, the naturally occurring bacteria in the leaves causes the soybeans to ferment into tempeh. Traditional food with a history over four hundred years long, tempeh is well-known and often used in Indonesian cuisine. "Mm! Wow! It's really light, yet really filling too! Like fried rice." "It has a texture a lot like that of a burger patty, so vegetarians and people on macrobiotic diets use it a lot as a meat substitute. I broiled these teriyaki style in a mix of soy sauce and sake.

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.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

Would the pair of you like to turn your backs so you exclude us more effectively?” Jode asks. “We’re just adding to the list.” I hold up my journal. “Daryn.” Gideon shakes his head, pretending to be disappointed. “It’s our list.” “A list?” Jode leans back, resting his head against his bag. “What’s this list about?” Rather than explain it, I just lean over and give it to him. Gideon puts his hand over his heart and winces. “I hate sharing, Martin.” I lean up, whispering in his ear. “Some things are only for you.” He gives me a long unblinking look that makes my face burn and my body feel light and hot. “This is an outrage,” Jode says dryly. “I’m in here once and Gideon is here … two, three, four times?” “Three,” I say. “The last one doesn’t really count.” “Oh, it counts,” Gideon says. “How many times am I in it?” Marcus asks. “Are you guys making this a competition?” “Of course.” “Yeah.” “Definitely. And I’m dominating.” “For real,” Marcus says. “How many times am I on there?” “Once, like me. For your winning smile.” Jode closes the notebook and tosses it to Marcus. “But don’t let it go to your head. Gideon’s arse has a spot on the list as well.” Gideon looks at me and winks. “Like I said, dominating.” “Dare, you got a pen?” Marcus asks. This catches me by surprise for a moment. “Yes.” I toss it to him, smiling. This is perfect. Whatever he adds, it’s already perfect. As Marcus writes, Jode leans back and gazes up at the trees. “You’re thinking it’ll be five for you after this. Aren’t you, Gideon?” “You know me well, Ellis.” Marcus finishes writing. He sets the pen in the fold and hands the journal to Gideon. I lean in and read. Marcus’s handwriting is elegant cursive—almost astonishingly elegant. And what he wrote is, as expected, perfection. Even better is that Gideon reads it aloud. “‘Twenty-eight. The family you make.’” He looks at Marcus. “Damn right, bro. This is the best one here.” He looks at me. “Tied with fourteen.” “Ah, yes,” Jode says. “Gideon’s Super Lips.” Marcus shakes his head at me. “Why?” “It was a mistake. I wrote it before the list went public. What’s your addition, Jode? It can be anything. Anything that has significance to you.” “Full English breakfast,” he says, without missing a beat. “Bacon, eggs, sausages, baked beans, grilled tomato, mushrooms, toast, marmalade. With tea, of course. One of life’s undeniable pleasures.” My mouth instantly waters. “Well, it’s no trail mix, but all right.” I add “English Breakfast” to the list.

lived in the house. There were aunts, uncles, cousins, grandparents, and friends. A grill was set up on the patio, and delicious smells wafted from platters of burgers on picnic tables in the yard. It was the perfect sort of day for Munchy to get her fill of people blood. Who would have thought that giving a person one tiny bite could result in such a delightful snack? Munchy was aware that most people thought she was a pest. They tried to swat her whenever she got near, but Munchy was fast and an expert at dodging humans’ flailing fingers. I don’t want to hurt anyone, Munchy thought. But a mosquito bite just takes a second, and then I fly off to find the next person. Satisfied at last, Munchy buzzed back to the garden where she lived with her best friends Wiggly Worm, Rattles Snake, and Snarky Snail. “I’m full!” she announced. “I don’t think I’ll eat for a week!” “There’s some kind of celebration going on over there,” remarked Wiggly, who was playing in the dirt. “I know!” smiled Munchy. “The family has so many guests over—so many guests with delicious blood.” Snarky made a face. “I think it’s the Fourth of July or something—but, Munchy, do you really have to do that to people? Mosquito bites make them awfully uncomfortable.” “Only for a second,” Munchy replied. “It’s just an itty-bitty sting.” “No, it isn’t,” protested Snarky, who ventured into the backyard more than any of his friends. “Mosquito bites are itchy and uncomfortable for a long time—sometimes several days. I’ve seen those two little kids scratching and complaining about bites you’ve given them.” “I think that’s true,” agreed Rattles, who also went into the yard more often, now that the humans knew he was a friendly rattlesnake. “Oh, no,” murmured Munchy. Mosquito bites hadn’t seemed like a big deal before—but they did now. She didn’t want to be responsible for making people feel itchy all the time! With a sigh, Munchy said, “I guess I’ve got to quit. From now on, I’ll stick to sugar-water shakes at the Garden Town soda fountain—but it isn’t going to be easy!” With some help from her friends, Munchy was able to stop biting people once and for all. And, when the other mosquitoes that lived in the garden heard about her new lifestyle, they decided to give it a shot, as well. In no time, the backyard was practically a mosquito-safe zone! The kids and their friends could now play in the yard for hours with no worries about being bitten. They had no more itchy skin and no more discomfort. Munchy felt like she had done a wonderful thing. And no one ever tried to swat her away again! Just for Fun Activity Make itty-bitty bugs using circles of Fun Foam for bodies, tissue paper cut-outs for wings, googly eyes (you can find them at craft stores), and shortened pipe cleaners for long, skinny noses and legs. Have fun!

1. Place all filling ingredients except fish in a blender and puree smooth. 2. Evenly coat the fish filets with achiote mixture; cover and allow to marinate at room temperature for 20 to 30 minutes. 3. (ook fish on a charcoal or gas grill or in the oven broiler for approximately 3 minutes per side, depending on thickness of filets. (We think fish tastes best when cooked medium rare to medium, especially when it is very fresh.) 4. Allow to cool for a few minutes and slice for tacos. 5. Serve in soft corn or flour tortillas. Serving suggestions: Garnish with a fresh fruit or tomato-habanero salsa

found the kitchen to be a little too loud. It was probably due to the fact that Mr. and Mrs. Fat were always occupying it, cooking up God knows what under the grill. Sometimes the smell was unbearable, but other times the smell was a little tempting. But I think I’d prefer sticking with flies and perhaps the odd cricket. I have never left the house in my entire existence. My father used to insist that it was for the best. He told me that there were other Spiders outside that would happily tear me to pieces. Foreigners. I suppose he was right as always. It has to be more sensible to stick to your

Meanwhile, at a Tokyo 7-Eleven, someone right now is choosing from a variety of bento boxes and rice bowls, delivered that morning and featuring grilled fish, sushi, mapo tofu, tonkatsu, and a dozen other choices. The lunch philosophy at Japanese 7-Eleven? Actual food. On the day we missed out on fresh soba, Iris had a tonkatsu bento, and I chose a couple of rice balls (onigiri), one filled with pickled plum and the other with spicy fish roe. For $1.50, convenience store onigiri encapsulate everything that is great about Japanese food and packaging. Let's start in the middle and work outward, like were building an onion. The core of an onigiri features a flavorful and usually salty filling. This could be an umeboshi (pickled apricot, but usually translated as pickled plum), as sour as a Sour Patch Kid; flaked salmon; or cod or mullet roe. Next is the rice, packed lightly by machine into a perfect triangle. Japanese rice is unusual among staple rices in Asia because it's good at room temperature or a little colder. Sushi or onigiri made with long-grain rice would be a chalky, crumbly disaster. Oishinbo argues that Japan is the only country in Asia that makes rice balls because of the unique properties of Japanese rice. I doubt this. Medium- and short-grain rices are also popular in parts of southern China, and presumably wherever those rices exist, people squish them into a ball to eat later, kind of like I used to do with a fistful of crustless white bread. (Come on, I can't be the only one.) Next comes a layer of cellophane, followed by a layer of nori and another layer of cellophane. The nori is preserved in a transparent shell for the same reason Han Solo was encased in carbonite: to ensure that he would remain crispy until just before eating. (At least, I assume that's what Jabba the Hutt had in mind.) You pull a red strip on the onigiri packaging, both layers of cellophane part, and a ready-to-eat rice ball tumbles into your hand, encased in crispy seaweed. Not everybody finds the convenience store onigiri packaging to be a triumph. "The seaweed isn't just supposed to be crunchy," says Futaki in Oishinbo: The Joy of Rice. "It tastes best when the seaweed gets moist and comes together as one with the rice." Yamaoka agrees. Jerk. Luckily, you'll find a few moist-nori rice balls right next to the crispy ones.

What is the best thing you've ever eaten?" Poulet rôti. I was sure that my mother was going to say the poulet rôti from L'Ami Louise in Paris because she'd sat next to Jacques Chirac there and he'd said that since she was a chef, perhaps she would cook something for him. And so she did. She went right back into the kitchen and whipped up something fabulous. After that, they used goose as well as duck fat when frying their potatoes, because it had been her way. I mouthed Poulet rôti into the pillow. But my mother was quiet. She could have made conversation, little noises while she was thinking. But she didn't. Lou didn't care. "Masgouf," she said. "From an Iraqi restaurant that's closed now." I sat up. I opened my mouth. I almost yelled, What? But she was still talking. "I went there with her dad years and years ago." I imagined her jerking her thumb in the direction of my room. "The company was like watching paint dry, but the food was fantastic. Out of this world." "And?" Lou said. "And," my mother said, "I went back a couple of years ago, just to see, and it was closed up. Totally empty and sad. One silver tray sat in the middle of the place, I remember. Broke my heart to pieces." "Masgouf?" Lou said. I was already out of bed, sockless and by the bookshelf, ripping through the index of The Joy of Cooking, then Cook Everything, then, finally, Recipes from All Over. I found it. "'Traditional Iraqi fish dish, grilled with tamarind and/or lemon, salt, and pepper,'" I whispered, shocked. "It was heaven," my mother said. "Literally heaven. I've tried to replicate it, I can't tell you how many times." For a second, I saw spots. I would have bet my life on it- on the poulet rôti. "You know how they say that life imitates art?" my mother said. "Well, life imitated masgouf. The fish was so good, so tender, and we ate it with our fingers. For a little while, I convinced myself that life could be so simple." Which meant happiness. Masgouf was my mother's happiness.

We did go to a skeezy yakitori place, however, which is where Iris discovered bonjiri, chicken tail, the fattest, juiciest bit of the chicken, and the best to grill on a stick and brush with sweetened soy sauce.

I present... the courtyard!" The curtain slid away to reveal a wall of glass. Several production workers slid the transparent panels along the tracks until the entire room opened up onto a massive outdoor kitchen. The contestants filed outside, stunned by the extravagance. It doubled the size of their workspace. Stovetops and grills were set into brick counters. Refrigerators were tucked safely under a canvas canopy. And best of all- most thrilling of all- was a lush, vibrant perennial border that surrounded the entire kitchen, filled with edible plants, herbs, and flowers. Bright orange nasturtiums nodded in the afternoon sunshine, tender peas twined about a chicken wire fence. Bees hovered over patches of fuzzy thyme. Sophia laughed out loud. This was utterly delightful. "Your dream come true, Miss Garden Fairy?" The Scot's thick arms crossed his chest. He looked utterly disinterested. "There are fully-stocked pantries inside, as well. But the outdoor facility takes advantage of our beautiful Vermont landscape. Edibles in the garden." Mr. Smith pointed to glass-fronted coolers. "Local cheeses and other dairy products." He sauntered over to the canopied area and the cameras followed him. Baskets of fresh produce lined the tables. "We locally farmed proteins, fruits, and vegetables. Honey. Maple syrup. Anything and everything you can imagine." He took a perfectly ripe strawberry from one of the boxes and popped it into his mouth.

She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.

RULES TO TEACH YOUR SON 1. Never shake a man’s hand sitting down. 2. Don’t enter a pool by the stairs. 3. The man at the BBQ Grill is the closest thing to a king. 4. In a negotiation, never make the first offer. 5. Request the late check-out. 6. When entrusted with a secret, keep it. 7. Hold your heroes to a higher standard. 8. Return a borrowed car with a full tank of gas. 9. Play with passion or don’t play at all… 10. When shaking hands, grip firmly and look them in the eye. 11. Don’t let a wishbone grow where a backbone should be. 12. If you need music on the beach, you’re missing the point. 13. Carry two handkerchiefs. The one in your back pocket is for you. The one in your breast pocket is for her. 14. You marry the girl, you marry her family. 15. Be like a duck. Remain calm on the surface and paddle like crazy underneath. 16. Experience the serenity of traveling alone. 17. Never be afraid to ask out the best looking girl in the room. 18. Never turn down a breath mint. 19. A sport coat is worth 1000 words. 20. Try writing your own eulogy. Never stop revising. 21. Thank a veteran. Then make it up to him. 22. Eat lunch with the new kid. 23. After writing an angry email, read it carefully. Then delete it. 24. Ask your mom to play. She won’t let you win. 25. Manners maketh the man. 26. Give credit. Take the blame. 27. Stand up to Bullies. Protect those bullied. 28. Write down your dreams. 29. Take time to snuggle your pets, they love you so much and are always happy to see you. 30. Be confident and humble at the same time. 31. If ever in doubt, remember whose son you are and REFUSE to just be ordinary! 32. In all things, give glory to God.

A healthy Ramadan diet by Sunrise nutrition hub Ramadan is the only month in a year where everyone get an opportunity to stop bad habits that can effect our health and adopt healthier and nutritious diets. While increasing its efficiency, fasting relieves and strengthens the digestive system. Also helps adjust triglyceride levels in the blood. But many have reversed the rule. While breaking the fast people tempt to have lavish food, sweets and fried food, which can lead to an increase in triglycerides and cholesterol. Also increase the chances of getting diabetes and weight gain which is opposite of what the fasting person is trying to achieve. The major role during Ramzan is a balanced and nutritional meal. The quantity and the quality of meal matters. The ideal meal plan which can help you stay healthy in Ramzan is given below:- Break your fast with 2-3 dates. Fasting whole day will lead to low blood sugar. Dates help to restore your blood sugar. And boost your energy level. Do not forget to include health soup and salad into your meal. Soup is a liquid with healthy ingredient. And salad will make you feel full, which is healthy and ll help you to stay away from fried food or sweets. Avoid fried and fatty food. substitute frying with baking or grilling. Avoid eating sweet food during Ramzan and save it for a special occasions like EID or inviting any guest for iftar. Iftar Meal :- · Break fast with 3 dates and two cup of water. · Eat healthy soup with contains veggies or chicken. Avoid creamy and fatty soup. · Eating appetizers after soup will prepare your stomach for digestion process. Avoid oily appetizer and switch it to health salad which includes lots of vegetable and chicken. Sprinkle some lemon or vinegar without any added sugar. · Little bit of carbohydrate should be included in your iftar meal such as brown - rice, pasta or bread. And add protein to it such as chicken, meat or fish. Suhoor meal :- Start your meal with 3 dates. As you ll be fasting whole day, your blood sugar will get low. It ll help you maintain your blood sugar. Have carbohydrate such as whole wheat – rice or bread. It helps in slow digestion process. It can help you to feel full for a longer time. Add a healthy fruit or veggie smoothie in your diet. Which will give you an energy during fasting. Add dried fruits in your smoothie. Includes lots of water after you meal, which is compulsory. · Avoid salty and sweet food in your meal. It ll make you feel hungry and thirsty.

Sitting in Atlantic St. grill downing early morning cup of prison-like coffee stale rolls of cinnamon while up above freeways headed for suburban slums Gold Coast dwellers/ruling class sass Goodwill truckdrivers for talkin’ simple talk. No comment on the front page news. Through painful hurt sought desperately the obit page in rage to see if was really true, ‘bout you. Winter come-togethers fill my every thought Billie sings the blues communication complete, Cable (spool) table replete w/french bread apples cheese rhineskeller wine imported elegant tabacco, discussion of ideas politculture peoples lit & art, marxist aesthetics, how best to serve. Now, savoring on Neruda’s notes i think of you & Jimmie/son savoring favorite chocolate M & M’s. Them’s the thoughts i had of you today. No lavish praise no mournful elegy, just one last Vashon Island ferry ride to pray and cast an orchid into Puget Sound to see you safely on your journey to the other side.

It was the best grilled cheese sandwich I'd ever had—golden brown with a buttery taste, and the cheese all melted and gooey and oozing out the edges.

What is this?" Emily asked, looking in the largest Styrofoam container. There was a bunch of dry-looking chopped meat inside. "Barbecue." "This isn't barbecue," Emily said. "Barbecue is hot dogs and hamburgers on a grill." Vance laughed, which automatically made Emily smile. "Ha! Blasphemy! In North Carolina, barbecue means pork, child. Hot dogs and hamburgers on a grill- that's called, 'cooking out' around here," he explained with sudden enthusiasm. "And there are two types of North Carolina barbecue sauce-Lexington and Eastern North Carolina. Here, look." He excitedly found a container of sauce and showed her, accidentally spilling some on the table. "Lexington-style is the sweet sugar-and-tomato-based sauce, some people call it the red sauce, that you put on chopped or pulled pork shoulder. Julia's restaurant is Lexington-style. But there are plenty of Eastern North Carolina-style restaurants here. They use a thin, tart, vinegar-and-pepper based sauce. And, generally, they use the whole hog. But no matter the style, there's always hush puppies and coleslaw. And, if I'm not mistaken, those are slices of Milky Way cake. Julia makes the best Milky Way cakes." "Like the candy bar?" "Yep. The candy bars are melted and poured into the batter. It means 'Welcome.'" Emily looked over to the cake Julia had brought yesterday morning, still on the counter. "I thought an apple stack cake meant 'Welcome.'" "Any kind of cake means 'Welcome,'" he said. "Well, except for coconut cake and fried chicken when there's a death." Emily looked at him strangely. "And occasionally a broccoli casserole," he added.

We had a jam space in the garage, an inside bar with its own full-sized refrigerator and electric grill, seven couches to crash on, pot growing in the closet, a rooftop lounge … So we threw giant parties with the best rock bands. LOAD, Quit, One Eyed Kings, stage diving from the roof, good drugs and endless beer, the greatest personalities …

It was the kind of feast she loved to fix. She made her falling-apart-tender ribs, smoked on the way-too-fancy patio barbecue and finished in a slow oven. She prepared three kinds of sauce and her very best sides---homemade cornbread with pepper jelly, plates of slow-simmered greens in pot liquor, and a salad of heirloom tomatoes and grilled peaches and herbs from the local farmers’ market, topped with a scoop of burrata cheese. Hummingbird cake for dessert, because who didn't like a hummingbird cake?

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

This is the skin and fat of the salmon's stomach!" "The skin is crisp, and when you bite on it the sweet fat comes seeping out..." "A long time ago, there was a lord of a large clan in the Hokuriku area who just loved to eat salmon. That lord especially liked to eat salmon skin, but salmon skin is very thin. Even if you had all the skin of a salmon, it still didn't satisfy him. So one day he said, if there was a salmon with a skin that was one foot thick, he'd be willing to exchange it with ten square miles of land... That is how good the skin of a salmon is. And the meat of a salmon with a lot of fat in it is exceptionally good too. This dish has grilled just those two best parts of it. First, you cut off the dark meat from the belly meat. Then you sprinkle salt onto the skin and the meat and refrigerate for two to three hours. After that, you grill it over charcoal. Being careful not to tear the skin, you roll the skin around the belly meat and pin it with a toothpick; this one is the salted one. On the other hand, this one hasn't been salted; instead, it's been marinated in soy sauce and sake overnight." "Hmm... he used the best part of a salmon and grilled it with salt or with teriyaki sauce." "You can't really call this a proper dish at first glance, but its flavor is definitely supreme!

Happy Father’s Day to the coolest dads out there! You guys rock the dad game like pros. Whether you're fixing stuff with duct tape, grilling up a storm, or dropping those classic dad jokes, you make being a dad look effortlessly cool. Today’s your day to kick back, relax, and enjoy some well-deserved appreciation. So here’s to the dads who keep it cool, keep it fun, and keep us laughing. You’re the best, and don’t let anyone tell you otherwise. Enjoy your day, you legends!

The grilled dish is miso-marinated pomfret, and the small bowls are simmered Horikawa burdock with Akashi octopus, Shogoin turnip, and Donko shiitake mushrooms. Those small fish wrapped in perilla leaves are moroko, stewed in a sweet soy and mirin sauce. The deep-fried dishes are winter mackerel, done Tatsuta-age style by marinating it first, and ebi-imo taro, fried straight-up. Wrapped around the green negi onion is roast duck, around the thicker, white negi is Kurobuta pork. Try dipping those in the wasabi or the mustard. As for the steamed rice with Seko crab, that'll taste best with these mitsuba leaves sprinkled on top.

fish tacos from a twelve-year-old boy and his mother. These tacos remained the best thing Delilah had ever eaten. The fish was snapper, caught in the early morning by the husband/father and marinated in oil, lime juice, garlic, and chiles, and then grilled on a hibachi that was attached to the cart. The grilled fish was wrapped in a handmade tortilla with fresh tomato, chopped iceberg, chunks of creamy avocado, crumbled white cheese that had no name other than queso, and the whole thing was drizzled with a tangy lime crema. The

Yet above all this, she insists on vigilance. Gluten is hiding everywhere in everything, and even the tiniest crumb—the tiniest crumb of a crumb—could get me sick. It’s more important than the mere stomach issues; failure to follow a gluten-free diet grossly increases one’s chances of developing thyroid cancer, diabetes, and other life-threatening diseases. These, she taught me, are the real reasons to check and double-check. The reasons she uses separate pasta strainers and knives. I learned to read labels for hidden ingredients, to call the company and ask the source of the caramel color and the modified food starch. To avoid foods fried in the same oil that had fried breaded meat. To speak with chefs at restaurants and ask to use a clean part of the grill, a clean salad bowl, a flourless dressing. We were careful. We were the best. And at home I never, ever got sick.

A pair of waiters brought a feast to the hotel room and arranged it in the sitting area. They unfolded the hot cart into a table, draped it in white linen, and brought out silver-domed plates. By the time the wine was poured and all the dishes were uncovered, I was trembling with hunger. Luke, however, became fractious after I changed his diaper, and he howled every time I tried to set him down. Holding him against one shoulder, I contemplated the steaming grilled steak in front of me and wondered how I was going to manage with only one hand. “Let me,” Jack murmured, and came to my side of the table. He cut the steak into small, neat bites with such adroitness that I gave him a look of mock-alarm. “You certainly know how to handle a knife.” “I hunt whenever I get the chance.” Finishing the task, Jack set down the utensils and tucked a napkin into the neckline of my shirt. His knuckles brushed my skin, eliciting a shiver. “I can field-dress a deer in fifteen minutes,” he told me. “That’s impressive. Disgusting, but impressive.” He gave me an unrepentant grin as he returned to his side of the table. “If it makes you feel better, I eat anything I catch or kill.” “Thanks, but that doesn’t make me feel better in the least. Oh, I’m aware that meat doesn’t magically appear all nicely packaged in foam and cellophane at the grocery store. But I have to stay several steps removed from the process. I don’t think I could eat meat if I had to hunt the animal and . . .” “Skin and gut it?” “Yes. Let’s not talk about that right now.” I took a bite of the steak. Either it was the long period of deprivation, or the quality of the beef, or the skill of the chef . . . but that succulent, lightly smoked, melting-hot steak was the best thing I had ever tasted. I closed my eyes for a moment, my tonsils quivering. He laughed quietly at my expression. “Admit it, Ella. It’s not so bad being a carnivore.” I reached for a chunk of bread and dabbed it in soft yellow butter. “I’m not a carnivore, I’m an opportunistic omnivore.” -Jack & Ella

So Lisa as your matron of honor and Stephanie as bridesmaid,” Cat was saying. “Do you know who Sean wants as best man?” “No. We haven’t gotten that far yet.” He didn’t hear any tension in Emma’s voice, but he guessed she was feeling it. Planning a wedding that wasn’t going to happen was weird, to say the least. “Maybe we could ask Mike’s oldest son—Joey, right?—to be a groomsman so he can escort Stephanie.” “I don’t know,” Emma said. “I don’t think it’s very fair to ask one of the boys and not the others.” “True. Maybe they could be ushers and then join their parents once everybody’s seated.” Sean had just decided to beat a fast retreat back to the living room, when he heard a chair scrape back. “We can talk about that later, Gram. Right now I should go wake Sean so he’s not still groggy when we ask him to fire up the grill.” He didn’t have time to escape, so he leaned against the counter and twisted the top of his beer. Emma paused when she saw him, and then grabbed his hand and dragged him down the hall to the living room. “Where did you disappear to?” he asked. “What? Oh, a client had an emergency. But—” “There are gardening emergencies?” She blew out an exasperated breath. “Yes. When you’re rich, everything’s an emergency. But did you hear what Gram was saying?” “Yeah. How the hell are guys supposed to pick a best man, anyway? I’ve got three brothers and I like them all. And what about Mikey? Or Kevin or Joe? It seems easier to pick a stranger off the street so you don’t have to play favorites. I guess maybe I’d ask Mitch. He’s the oldest, so most of what the rest of us know about catching a woman we learned from him.” “In case you’ve forgotten, you haven’t actually caught a woman yet. And it doesn’t really matter who you choose, because there is no wedding.” She was wound up like an eight-day clock, so he didn’t dare laugh at her. Her cheeks were bright and she kept spinning her ring around and around on her finger. Since there was nothing he could say to make her feel better about Cat wanting to plan their fake wedding, he slid the hand not holding his beer around her waist and hauled her close. “You worry too much,” he told her. “And you—” He kissed her to shut her up. And because all he’d been able to think about since the last time he’d had his hands on her was getting his hands on her again. And, most of all, because he liked kissing her. A lot. Maybe too much, if he thought about it. So he didn’t think about it. Instead, he lost himself in the taste of her mouth and the softness of her lips and the way her hands slid over his lower back, holding him close. “Oh,” Cat said from behind him. “I didn’t mean to interrupt.” “No,” Emma said. “We were just…talking.” “I can see that.

Sunflame is one of the best brands for Oven Toaster Griller. Using, which you can effortlessly grill, toast, etc. You can cook bake and grill with Sunflame OTG much faster than in traditional oven. Now have your grilled paneer or chicken at home with this powerful OTG appliance.

BBQ Grills There are a number of gas grills which might be obtainable to the market. Grill professionals from different manufactures point out that the grills can either be propane and none propane BBQ grills can be found. Once the necessity to purchase the brand new grill to switch the outdated one, one has to contemplate security components and the mobility of the grill. Gas out of doors grill are ideal for cooking out that saves the consumer an ideal deal on gas vitality giant, future-laden fuel grills have taken over the barbecue backyard what one has to keep in mind is that a better worth doesn’t guarantee performance. Gasoline grills make the most of propane or natural gasoline as gasoline. They're accessible in various textures and sizes. The commonest type of such a grill is the Cart Grill design mannequin. Infrared grills, however, produce built-in grills infrared warmth to cook dinner meals and are fueled using propane or pure gas. Charcoal bbq grills use charcoal briquettes because the gas supply and it generates high ranges of warmth. Electrical grills are much smaller in dimension and they can be simply placed in the kitchen. They offer nice convenience however are expensive to function compared to the other grill types. A grill is cooking gear that cooks by directly exposing meals to heat. The floor where the meals is placed is an open rack with a source of warmth beneath it. There are a number of forms of grills relying on the type of warmth source used.A barbeque grill is a grill that uses charcoal or wooden as the heat supply. Food produced from BBQ grills have gotten attribute grill marks made by the racks where they had been resting throughout cooking. BBQ grills are often used to cook dinner poultry meat. However they will also be used to cook dinner other forms of meat in addition to fish. Manufactures recommendation the grill customers to depart the grill open when u have completed grilling. The fueled propane grill finally ends up burning itself out after the fuel has been used up within the tank. Typically the regulator can develop a leak which may shortly empty the propane bottle. There are significant variations between the grills fueled by pure gases and the ones with propane. Selecting the best grill all is determined by your self upon the uniqueness of the product.one has to take into concern the security points associated to natural gases. Choosing a good quality barbeque grill could be quite a difficult job. Due to this fact, it is crucial that you understand the advantages and features of the different types of bbq grills. In addition, while making your alternative, you want to consider several features. Test the essential options of the grill including the heat management mechanism, ash cleanup and different points that affect the feel and taste of the food. Guantee that the grill framework accommodates a protecting coating for preventing rust.

If you have recently bought a deep-fryer, you will have to retire it with a heavy heart. A deep fryer will only add to the fat content in your food. Instead, choose cooking methods that limit fat while adding flavor. Try baking, roasting, broiling or grilling the meat. These are the best means by which the fat drains away. Favor the slow-cooking methods like steaming and roasting as they make the food more flavorful, maintain its nutritional

Be still before the Lord and wait patiently for him…. —Psalm 37:7 (NIV) Here are two of my favorite things: salads and multitasking. So combining them is like a cosmic explosion of awesomeness—until this happened. I was sitting at one of the neighborhood restaurants, eating a bowlful of spinach, grilled chicken, raw beets, toasted Parmesan, and spicy lime dressing. Meanwhile, my brain was working on overdrive, running through to-do lists for the rest of the day and thinking of witty observations to post on Twitter. My fingers were pecking at my phone, checking e-mail. I was getting things done; I was happy. And then it hit me: I couldn’t taste my salad. Or rather, I hadn’t tasted it for several minutes. I hadn’t noticed the crunchy umami flavor of the toasted Parmesan. I hadn’t sensed the tangy spice of the dressing on my tongue. I was not experiencing one iota of pleasure from this salad. I’ve heard about slowing down and living in the moment, but I had always assumed this sort of advice came from inefficient people, the nonmultitaskers of the world. Sitting there, eating my salad, I realized, though, that if I didn’t notice the gifts God was offering me in that moment, I was not merely opening myself up to stress and being overwhelmed, I was forgoing the pleasures that moment had to offer. So I turned off my phone and, as best I could, my brain as well, looked at my colorful salad, and thanked God for its delicious explosion of flavor. God, help me to slow down and to appreciate what this moment— each moment—has to offer. —Joshua Sundquist Digging Deeper: Eccl 5:18; Jn 1:16; Phil 2:13

In the world of premium, flame broils there are basically two roads that the makers appear to seek after. We have the do everything models and the particular objective models. Do everything flame broils concentrate on presenting to you a wide range of highlights for a better than average taste of close everything a barbecue can do while alternate concentrate on things like infrared barbecuing, warm maintenance or self-cleaning. This Weber Summit show is a do everything flame broil that matches premium stainless steel with different cooking alternatives, great power, and a cost around $1899 on the lower end for premium barbecues. Weber Summit 7170001 S-470 Stainless-Steel 580-Square-Inch 48,800-BTU Liquid-Propane Gas Grill With a ton of experience in grill design Weber brings to market this heavy duty premium grill. Here we have four main burners pumping 48,800 BTU’s of cooking power over propane gas. It doesn’t stop there though the highlight of this model is all of its grilling utility. Features 580-square-inch 48,800-BTU gas grill with stainless-steel cooking grates and Flavorizer bars Front-mounted controls; 4 stainless-steel burners; Snap-Jet individual burner ignition system Side burner, Sear Station burner, smoker burner, and rear-mounted infrared rotisserie burner Enclosed cart; built-in thermometer; requires a 20-pound LP tank (sold separately); LED fuel gauge - LP models only Measures 30 inches long by 66 inches wide by 57 inches high; 5-year limited warranty SABER SS 500 Premium Stainless Steel 3 Burner Gas Grill Silver is a valuable mineral and also an extravagant color as the natural color of stainless steel why would you not want to go all out. With that in mind, we have this Saber SS 500 premium gas grill. This grill features a completely stainless steel build housing three infrared burners for precise temperature contro Features Constructed with commercial grade 304 stainless steel for lasting durability Uses a patented infrared cooking system for even temperature, no flare-ups and 30% less propane consumption Dual tube side burner is ideal for greater versatility of using woks, skillets and pots, as well as boiling and frying side dishes and sauces 2 internal halogen lights so you can grill at any time of day Napoleon Grills PRO500RSIBPSS-2 Prestige Pro Series Gas Grills Propane The grilling extends beyond your basic setup with a heavy duty rear infrared rotisserie burner and a side infrared burner for searing purposes so whether you want a succulent roast of a hibachi style feast, burgers and hot dogs are just the beginning. Features 80, 000 BTU's Six burners 900 in total cooking area Premium stainless Steel construction

At least Asher is mine—the DNA test confirmed it. Sometimes I’m tempted to pick up the phone and call Charlotte to vent before I remember she doesn’t give a shit. That’s a whole different level of betrayal. I don’t even know where the fuck she went. Dakota and her mother Waverly won’t tell me anything, and Charlotte changed her number, so it’s not like I can ask her. And even though she took pics for her sister’s social media, Charlie never posted any of her own online. After being on that reality show as a kid, she hated being in the spotlight. Charlotte was my best friend from high school, the girl who never asked for tickets to games or wanted my help getting into hot parties or grilled me about my college prospects. I had a little thing for her when we first met. With her light blonde hair, big blue eyes, petite frame, and quiet ways, she drew out all of my protective instincts. She was in my English class freshman year, and one day our teacher randomly picked her to be Juliet. Charlie had to lie there while I, Romeo, reacted to her death. Even though we’d never spoken at that point, I could tell she was terrified. I hooked her pinky finger with mine to help steady her, and from that point on, we became the best of friends. So when guys were dicks to her, I made it clear they’d have to go through me if they ever thought to mess with her. When I saw her sitting alone in the cafeteria, I pulled up the seat next to her. When she seemed sad, I invited her to hang out. But she never looked at me all googly-eyed like the other girls. She never flirted or found reasons to touch me. She actually made me do my homework when we studied together. I figured she wasn’t into me like that and moved on. But she was still my best friend. Even when things got awkward between us after I started dating Dakota.

Jason had been through his own bad time. His estranged wife and their unborn child had died horribly. He’d discovered his best male friend had been in love with him, sick in love. But as I watched him grilling, listened to his girlfriend singing inside the house, I understood that Jason was a great survivor.

Stella my best friend is DROPPING ME AGAIN, this has been going on since fourth grade because the only way not to be dropped by Stella is to act like you don’t care and I DO CARE, it’s too late to find new friends, the other groups don’t want me because Stella is mean and I’ve been mean trying to stay her friend and just BE POPULAR and BE ON TOP which is the only way not to live in constant danger of what is going on behind your back such as just now at the Snack Shack I was waiting with Stella and Iona for grilled cheese sandwiches and Chris Salazar and Colin Bingham walked by and Stella and Iona SMILED AT EACH OTHER SECRETLY and when I tried to share that smile they both looked away TRYING NOT TO LAUGH which means Stella is HAVING PRIVATE FACEBOOK CHATS WITHOUT ME about Chris Salazar who she has liked forever.

PORTOBELLO MUSHROOMS STUFFED WITH GRILLED CHICKEN, PESTO AND SUN-DRIED TOMATOES 4 large Portobello mushrooms (approximately 1 pound) MARINADE FOR MUSHROOMS: 5 tablespoons best-quality olive oil 5 tablespoons best-quality dry sherry

She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.

What are you doing? Mevera needs help!” “Getting a drink. This is the best part of fighting in a bar. Mmm, Durga berry schnapps!” “We’re about to be grilled Ronto and you’re drinking?” “Never pass on a free drink.

The government cheese… The cheese of the government may be tempered with real cheese powders however it’s constantly not the best thing you should eat in the world. You can make a traditional grilled cheese sandwich. With American cheese which is just vegetable oil with food coloring as well as the skim of milk. However, that’s just government milk with government oil to make governments grilled cheese sandwich so be the nation can afford to eat. Nothing wrong with that at all. It’s humbling to know the value of a dollar. Compare it to the sales at every single store. You find government cheese made by companies that have been around since the 1900s. There are many cheeses of the world. Every single country makes cheese. Some really good ones and some that smell like someone cut the cheese. The government cheese can be put on a hamburger, which isn’t made of ham at all. The cheese can be melted to broccoli or put in macaroni and cheese as a quick meal with vegetables if any kind basically that is just homemade some sort of helper, then. As to the box of the content we all know as to all have eaten in our lifetime says so in really big letters. In directions anyone can understand. The government cheese can be put in that as well. For it will taste really good, nonetheless. All hail the government cheese. It’s affordable as well as delicious if you don’t like other cheeses. It can be melted to be slopped on chili cheese dogs. At every bbq in every household across the world. So don’t make fun of government cheese for there is also government bread as well as government water as well as many other governments benefits you can enjoy. Again, we can all hail at the government cheese. Now the people that can part between the sarcasm as to the appreciation of the government cheese. Successfully I have portrayed the explanation of government assistance to feed the population food that they can afford. Until they figure out that growing food your self is even more affordable as to it still giving respect to the government cheese. It’s also more rewarding when you have abundance of what you need right there fresh grown as you then know where it came from and that it wasn’t pumped full of high fructose corn syrup. That most of us are not even aware of this fun fact that they do to add weight to the money that they make per pound that you spend your money on. Wasteful don’t you think when you can eat one watermelon of 30lbs, and you know it’s right and the vitamins are real.

Can we buy best microwave oven under 5000 ? Gone are the days, when microwave ovens in India were luxurious products and hard to afford by everyone. Microwave ovens nowadays are quite cheaper, where companies offering best microwave oven under 6000 also. Whether you can use oven for baking, cooking, heating, or whatever you want. There are several companies out there with their best-upgraded microwave ovens. Microwave ovens of LG, Samsung, Whirlpool, and also microwave ovens of IFB are some Top brands, considered to be the best microwave ovens in India. So let’s find out which is the best convection microwave oven in India for you within your budget? Such as solo microwave ovens, grill microwave ovens, and convection microwave ovens. With add-on options like Micro oven Utensils.

Having your best friend move away is like finding a week-old tuna sandwich in the bottom of your back pack. It really stinks. When Luke moved away last summer, I knew things wouldn’t be the same.  Luke was more than just my best friend. He was the coolest person I’ve ever known. He could beat every level on Space Pod Invasion. He could burp the entire alphabet, forwards… and backwards. He could blast a baseball clear over the fence at Parker Field. In gym class, he was always chosen team captain. And for some reason, he always picked me first, even though I was the shortest kid in class. I still remember that day last August when he broke the news. That afternoon was so hot, I thought the rubber might melt right off my high tops. Dad was grilling burgers, while we were splashing around in the pool with my kid brother Dylan, trying to knock him off his

The miso store entailed much sampling. Although all miso consists of crushed boiled soybeans, salt, and a fermenting agent called koji, the types differ based on whether rice, wheat, or barley is added to the mix. The flavor and color of each style can also change, depending upon the amounts of soybeans, type of koji (made from either beans or grains, inoculated with the mold Aspergillus), and salt that are added, as well as how long the miso ages. Brick-red miso, for example, comes in both sweet and salty varieties and is made with either barley or a mixture of barley and rice. Because it tastes somewhat coarse, it usually seasons hearty dishes, such as brothy seafood stews. Similar in flavor is the chocolate-brown miso. Mainly composed of soybeans, it has a bold earthy tang best enjoyed in robust dishes, such as potatoes simmered with miso. Shiro miso, or "white miso," is a Kyoto specialty. Smooth, golden, and quite mellow, it is said to have evolved to suit the tastes of the effete aristocracy during the fourteenth and fifteenth centuries. It is used extensively in Kyoto cooking, including tea kaiseki, and often comes seasoned with herbs, citrus, and mustard. Because of its delicate nature, it tends to be used as a sauce, mainly to dress vegetables and grilled foods. A saltier version appears most often in American markets.

In retrospect, I'm not sure why I considered unexpected beer a problem, but the place was smoky and not especially welcoming, and Iris was in the mood for tonkatsu but couldn't find any on the menu. She flipped through for a while and then said, "I want that." "Looks good to me," I said. It was some kind of chicken on a stick. When I ordered it, the waiter asked if we wanted shio or tare. This much I could understand. Shio is salt; tare is a rich, sweet sauce made from reduced soy sauce, mirin, and simmered chicken parts. It's a common choice in yakitori places; tare is the safe option, since anything tastes good with sweetened soy sauce. Salt is for when you really want to see what the grill master can do. Here we went with tare. Soon the waiter brought two skewers, each loaded up winy, glistening bites of chicken. We each took a bite and shared an astonished stare: this was the best chicken we'd ever tasted, and we had absolutely no idea what chicken part we were eating. Later we figured out that it was bonjiri (sometimes written bonchiri). In English, it's called chicken tail or, more memorably, the Pope's Nose, a fatty gland usually discarded when prepping a chicken for Western-style cooking. We ordered two more plates of the stuff. Yakitori is a beak-to-tail approach to chicken. OK, not literally beaks, but common choices at a yakitori place include thigh meat, breast meat, wings, heart, liver, and cartilage. The true test of a yakitori cook, I think, is chicken skin. To thread the skin onto skewers at the proper density and then grill it until juicy but neither overcooked (dry and crusty) or undercooked (unspeakable) requires serious skill.

was slowly waking up and I noticed that I was half submerged in water. I could hear the waves, as they were my wake up call. Groggily I had opened my eyes, finding the sand in front of me. It took me a while to remember what happened but my head was pounding and I want nothing more than to go back to sleep. I dropped my head back on the damp sand; eagerly waiting for sleep but there’s this weird feeling in my gut. All of a sudden, images started to play in my mind. There was a storm while I was out fishing. I had read the weather reports before going out and they had promised a clear day which meant a time for me to go out to sea. I had checked the night before and relied too much on the current season, summer, that there were be little to no chance of storms. With all the waves tumbling about, I didn’t even know where I was heading nor could I remember if I had a certain destination after my boat floated further into the sea. I shook the grim thoughts away; there was no point on thinking about what has already happened. I slowly dragged my arms to push myself off the shore. My body was sore all over and I noticed a lot of debris around me. With no technology to turn to, I couldn’t even determine what island I’ve washed ashore unto. Blinking away the traces of sleep, I made my way to the dry portion of land hoping to get some help as long as I continue walking. It’s a good thing that nothing was broken or was I badly injured from the experience. I did have a bruise here and there but I’m sure that they’ll fade soon. Now, it’s best if I get some dry clothes and something good to eat. I looked at the position of the sun. If I had to guess, it’s almost lunch time. That and the loud noises from my stomach would be a good measure of time. I had a painful time walking so I took one of the bigger debris from the boat and used it to aid me in my walking. The whole place was a sight to behold. It looked far too lush compared to the forests back home. I had to pinch myself to make sure I wasn’t dreaming. I mean, this was a good dream but I’d rather be home and eating some grilled fish. The thought of grilled fish got my stomach rumbling even more.

Dear Mr Keon, Who was your best friend when you were in grade 5? I bet he played hockey with you and did not steal and kill people like Rollie. After he disappeared and mother and me got grilled by the police we had to talk to someone from child warfare about our family.

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Ah, there is pâté on the inside!" I see! By wrapping the exterior with thin slices of beef... ... he was able to make his presentation look like a cartoony leg of meat. "AH! HWAAAAA?!" The meat wrapped around the exterior is marinated strips of beef! Their richly fragrant scent yet light and almost fruity juices pack a knockout wallop! Directly underneath them is a layer of bacon slices! Not only do they serve to hold the pâté firmly in place... The impact of all that powerful protein in one bite reverberates through my entire body!" "By the way, for the base of my marinade... ... I used Yakiniku Sauce Even store-bought Yakiniku Sauce has a great balance of soy sauce, mirin, garlic and ginger. It makes a good, solid base for the marinade! I took that and adjusted it with some honey, grated onion and freshly squeezed orange juice so it would pair better with the pâté... before asking Nakiri to taste test it to ensure it came together properly." "The pâté in the middle is the most spectacular part of all! Full-bodied yet delicate, it matches beautifully with the aromatic layer of meat. Each bite sparks an explosion of powerful flavor in the mouth!" Using a base of chicken liver, he added chicken breast and cream along with carrots and Shimeji mushrooms. But what really stands out is the preparation of each individual ingredient! Confit. Grill. Braiser. Suer. Each piece was prepared in the way best suited to its strengths... ... teasing out its natural sweetness and ratcheting up the dish's overall goodness!

Bobby Flay taught me the secret trick to shucking at a party at Bruce and Eric Bromberg's house out in East Hampton. They're all huge now, Bruce and Eric with Blue Ribbon et al. and Bobby with Mesa Grill et al., new cookbooks, and a television show. They put me to work at the enormous four-sided grill they'd set up in the backyard next to the roasting pit where a cuchinillo (young suckling pig) was being basted on a spit, turning darker shades of pink. I had no idea who Bobby was at the time, and the two of us were working side by side, flipping peppers and onions, zucchinis, squash, swordfish steaks, and New York strips. Fresh out of the Cordon Bleu, I thought I was pretty hot shit, ordering Bobby around like a redheaded stepchild. He was very nice about it. Took my guff and told the other grill cooks to listen to the chef. It was the best cooking time I ever had, feeling like I was one of the guys. When I found out who Bobby Flay was, I was mortified. And then I thought, Wow, he was so cool. He never once pulled rank or made me feel like I didn't know what I was doing. He let me be in control. I guess that's what happens when you're the real McCoy. You don't need to piss on other people to make yourself feel better.

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

The Oak Forest mushrooms for the langoustine didn't arrive in time, so we've substituted with enoki mushrooms from Champagne Farms. Also, we are adding an entrée to the menu tonight. It's lemon pine-nut-encrusted sea scallops with a celery mousse and my signature vinaigrette. It took three months to get it right, and the end result is phenomenal. So sell it." Alain paused while the servers took notes. "In wines, we're out of the Napa Valley El Molino, the Talenti, and the Chateau Margeaux '86." Alain paused and, while the servers wrote furiously in their pads, my thoughts wandered. I tried picturing the customers who might have opinions about Oak Forest mushrooms compared to those from Champagne Farms. Did they wear tweed and bifocals? Or were they übermodern with sculpured haircuts and electronic cigarettes? I shook my head, annoyed with myself and my train of thought. Let the mushroom people be mushroom people, I chastised myself. You signed up for this gig, Charlie, remember? You're living your dream, remember? Alain changed gears for a second and threw out a quiz question, one of his more sadistic rituals during family meal. "What are the six ingredients in the jalapeño emulsion we serve with the salmon?" Silence. A blonde in the back ventured, "Jalapeño, olive oil, shallots...?" More silence. "Fleur de sel, ground pepper, lemon juice," Alain finished for her, giving her an icy glance over his bearish nose. "Wake up, people. All right, here's an easy one. What's the difference between jamón ibérico and prosciutto?" Four hands went up, and Wade got it right. "Jamón ibérico is dry-cured from black Iberian pigs in Spain, not to be confused with jamón serrano, which comes from a less expensive white pig. Prosciutto is also dry-cured, but it is from Italy. It is the common man's gourmet ham, which is why we don't serve it." Wade finished with a cock of the head and a high-five with another server. Alain snorted. "Thank you for the editorial comment. Please keep it to yourself, however, when recommending the melon and jamón ibérico appetizer." He spent the next five minutes grilling the staff on the origin of our rice vinegar, what dessert wine paired best with Felix's raspberry brûlée, and the correct serving temperature of the parsnip purée.

To say that Bittersweet Café was her happy place was perhaps an understatement. In the last two years, Rachel had left behind her high-pressure executive chef job and Melody her dead-end position in a chain bakery, then decided to open their dream restaurant together. The way all the details had come together was downright magical; nowhere in Denver's history had a functional café and bakery materialized in under four months. But Ana had no doubt there had been a healthy measure of divine intervention in the situation. She could feel it in the mood and the atmosphere of this place. Light, welcoming, refreshing. It was no wonder they'd quickly developed a devoted following. They were already in the middle of plans to take over the vacant space in the strip mall beside them and expand to meet their ever-growing demand. Ana couldn't be prouder. If she were truthful, she was also a little jealous. She might be good at her job, and she was certainly well paid, but there was an allure to the idea of working with her best friends, being surrounded by delicious food and baked goods. Too bad she had absolutely no culinary talent. Her mom had made sure she could cook rice properly and prepare Filipino dishes like adobong manok and kaldereta, but her skills stopped there. Considering the fat and calorie content of those foods, she'd left her childhood meals behind in favor of an endless stream of grilled chicken or fish over salad.

He sat and smoked deliberately, as if he were finished with his recital. I directed him to tonight’s activities. “Tell me about tonight, Jeff. What happened?” He sat up again and appeared eager to tell me. “Well, Pat, it’s weird. I was out of Halcion, but I still wanted to be with someone warm and alive. I went to the mall downtown and started drinking at a pub on the third floor. I met the guy there; we had a few beers together and talked. I figured that he was a willing prospect, so I offered him fifty bucks to come back to my apartment and let me take some pictures of him in the nude. He agreed. I figured I’d ply him with booze until he passed out and then I would kill him, but this guy could really drink. I was getting drunk and knew that if I wanted him, I would have to try something else. I asked him to let me take some bondage pictures of him, thinking that if I could handcuff him behind his back, he would be mine. Then I could knock him out by hitting him over the head or something, I don’t know. I was drunk and not thinking straight. Anyway, I got one cuff on him but he wouldn’t let me cuff his other hand. I got mad and tried to force his other arm behind his back and into the handcuffs. We began to struggle, nothing big, just some wrestling around on the floor. Even though he was a little guy, I couldn’t get the best of him, so I grabbed the knife to stab him, but he got loose and ran out the door. “I was too drunk to chase him. What else could I do? I don’t really remember what happened next. I think I passed out for a while until I heard a knock at the door. It was two big policemen and they were asking for the handcuff key. I could see the little Black guy behind them. He had the one cuff on and said that he didn’t want to prosecute—he just wanted the cuffs off. I fumbled around but couldn’t find the damn key. The cops were getting impatient waiting at the door, so they entered and began to look around. I think one of them found my Polaroids and said something to his partner. The fat cop walked over to the refrigerator and started to open it, and I knew this was it, so I tried to stop him. I’m not sure what happened next; I just know that I got the shit beat out of me. I tried to fight back but it didn’t seem to faze them, and now here I am with you, Pat.

Forensic psychiatrists have often pointed to this period in Dahmer’s development—a time when adolescent boys start to sort out their sexuality and what is attractive to them—as when Dahmer began to confuse and combine his feelings of attraction with his interest in the insides of animals. While experimenting with deceased animals, this became intermingled with his sexual development. He may have known at a young age that he was gay, but for fear of upsetting his family, he did his best to repress those feelings. Dahmer may have also realized from an early age that his sexual interests involving viscera were deviant, and that what stimulated him was unusual and likely not what others around him found arousing. At an age when young men are stimulated by sexually graphic photographs or films, dating, and developing an early-stage sex life, Dahmer was dismembering road kill, watching horror movies, and fantasizing about sex with incapacitated men.

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Two springs after Lori’s death a middle-aged woman from Ohio buys the café, paints it orange, renames it Unique Eats and hires Leeland to cook. He is good with meat, knows how to choose the best cuts and grill or do them chicken-fried style to perfection. He has never cooked anything at home and everyone is surprised at this long-hidden skill. The oldest son comes back and next year they plan to lease the old gas station and convert it to a motorcycle repair shop and steak house. Nobody has time to listen to the news.

Together, we construct the sandwiches, using a blend of muenster, because it was what her mother favored, and provolone, because Delilah thinks it adds a deeper flavor--- and liberally buttering the bread because, Delilah informs me, it's all about the butter. "Now," she says, laying two sandwiches on the hot pan. "Here is where you learn that cooking involves all the senses. Taste, yes. But also sound. Listen. The butter is sizzling. No sound means it's not cooking the right way. The pan is either too low or too hot." We listen to the sizzle. "Sight," she says. "We need to see that beautiful butter hopping and bubbling around the edges of the pan." Dutifully, I watch. How can I not? She is in total command. "Smell." She wafts her hand over the pan, letting the warm scent of browning butter and bread wash over us. "This is more important when you're adding herbs and spices. Does the dish smell as it should? It's something you learn on the way. Flip the sandwiches." I take the spatula from her and do as asked. The bread is perfectly browned. "Feeling. You have to feel how the food is behaving. The texture of it. Now, with grilled cheese, you don't want to cook it too fast, or the cheese won't melt. Hear how the sound has dimmed?" I nod. "We need to add more butter; turn the heat down just a bit." She walks me through the entire process, teaching me to control the heat, baby the sandwiches to get them how I want. All the time our shoulders are brushing, our moves in coordination for a common goal. A sense of calm spreads over me. I'm not thinking about work or the outside world. I'm not angry or empty. I'm filled up. I'm here, with her. We get the sandwiches on plates, and she hands me a knife. "The best part. Cutting it open." Her brow wings up in warning. "Only cut on the diagonal. Down the middle is a sin against grilled cheese." "Please," I say, with feeling. "As if I'd sink so low." I make the first cut and am rewarded with a fine crunch of sound, followed by the ooze of gooey cheese. Perfection. "Taste. Take a bite," Delilah urges with childlike excitement. I take a bite. "Close your eyes," she says. "Tell me what you think when you taste it." You. Me. Delilah wearing braces, her thick hair pulled back in a tight ponytail that highlights the roundness of her face. Her gold eyes glaring at me from opposite her mother's kitchen table. Home. Safety.

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