Grill Time Quotes

His mother hesitated before she continued grilling him. “Is he a good boy?” “No, Mom, he’s Satan incarnate. In fact, once it’s over, we’re going to get liquored up and tattooed, then find some cheap hos and have a good time with his trust fund.” Caleb laughed.

Live. And Live Well. BREATHE. Breathe in and Breathe deeply. Be PRESENT. Do not be past. Do not be future. Be now. On a crystal clear, breezy 70 degree day, roll down the windows and FEEL the wind against your skin. Feel the warmth of the sun. If you run, then allow those first few breaths on a cool Autumn day to FREEZE your lungs and do not just be alarmed, be ALIVE. Get knee-deep in a novel and LOSE track of time. If you bike, pedal HARDER and if you crash then crash well. Feel the SATISFACTION of a job well done-a paper well-written, a project thoroughly completed, a play well-performed. If you must wipe the snot from your 3-year old's nose, don't be disgusted if the Kleenex didn't catch it all because soon he'll be wiping his own. If you've recently experienced loss, then GRIEVE. And Grieve well. At the table with friends and family, LAUGH. If you're eating and laughing at the same time, then might as well laugh until you puke. And if you eat, then SMELL. The aromas are not impediments to your day. Steak on the grill, coffee beans freshly ground, cookies in the oven. And TASTE. Taste every ounce of flavor. Taste every ounce of friendship. Taste every ounce of Life. Because-it-is-most-definitely-a-Gift.

we are burning like a chicken wing left on the grill of an outdoor barbecue we are unwanted and burning we are burning and unwanted we are an unwanted burning as we sizzle and fry to the bone the coals of Dante's 'Inferno' spit and sputter beneath us and above the sky is an open hand and the words of wise men are useless it's not a nice world, a nice world it's not ...

Sometimes I'm sad about everything; the way my grilled cheese sandwich tastes, how nice my socks feel, a song John is playing in the kitchen. One time he puts on this goofy Loudon Wainwright song that was on a mix tape I used to listen to during my commute from the boys' school in Bethesda back into the District when we were newly married and everything was about to begin and it makes me burst into tears about the shortness of everything.

It makes good times even better when you know they are going to end. Like grilled vegetables are better because some of them are partly soot.

Life to the last drop If someone said to me again: ‘Supposing you were to die tomorrow, what would you do?’ I wouldn’t need any time to reply. If I felt drowsy, I would sleep. If I was thirsty, I would drink. If I was writing, I might like what I was writing and ignore the question. If I was having lunch, I would add a little mustard and pepper to the slice of grilled meat. If I was shaving, I might cut my earlobe. If I was kissing my girlfriend, I would devour her lips as if they were figs. If I was reading, I would skip a few pages. If I was peeling an onion, I would shed a few tears. If I was walking, I would continue walking at a slower pace. If I existed, as I do now, then I wouldn’t think about not existing. If I didn’t exist, then the question wouldn’t bother me. If I was listening to Mozart, I would already be close to the realms of the angels. If I was asleep, I would carry on sleeping and dream blissfully of gardenias. If I was laughing, I would cut my laughter by half out of respect for the information. What else could I do, even if I was braver than an idiot and stronger than Hercules?

They’re here for your grilled cheese,” I told her. She fixed me with a look, crossing a leg on the massive armchair she spent most of her time in and raising a single eyebrow at me. “Not unless you changed my secret ingredient to cocaine, they’re not.

I took her outside on to a little roof terrace that looked like it never got the sun at nay time of the day r year, but there was a picnic table and a grill out there anyway. Those little grills are everywhere in England, right? To me they've come to represent the trumph of hope over circumstance, seeing as all you can do is peer at them out the window through the pissing rain.

Good use of time is the universal ingredient in cooking a palatable dish—doesn’t matter if you are baking, boiling, frying, brewing, or grilling.

Some in Westminster have talked about her receiving a state funeral when she dies, which seems a bizarre sort of tribute to someone who believed the state should do as little as possible. It would be far more appropriate to allow competitive bids from private companies to run the funeral arrangements. 'And we now go over live to Westminster, where state leaders are lining up for Lady Thatcher's funeral sponsored by McDonald's. And there we see the coffin respectfully borne on the shoulders of six part-time burger-flippers dressed in the official Ronald McDonald costume, before the private cremation when the body will be flame-grilled with gherkins and a slice of cheese.' It's what she would have wanted.

Little soul, little perpetually undressed one, do now as I bid you, climb the shelf-like branches of the spruce tree; wait at the top, attentive, like a sentry or look-out. He will be home soon; it behooves you to be generous. You have not been completely perfect either; with your troublesome body you have done things you shouldn’t discuss in poems. Therefore call out to him over the open water, over the bright water with your dark song, with your grasping, unnatural song—passionate, like Marie Callas. Who wouldn’t want you? Whose most demonic appetite could you possibly fail to answer? Soon he will return from wherever he goes in the meantime, suntanned from his time away, wanting his grilled chicken. Ah, you must greet him, you must shake the boughs of the tree to get his attention, but carefully, carefully, lest his beautiful face be marred by too many falling needles.

He offered up his famous specialty—grilled flounder stuffed with shrimp served on pimento-cheese grits—only a few times a year.

Alright, kids, who wants to try a home-made veggie sausage spiced with the secret herbs of the jungle's dark and vengeful heart? I can through some on the grill with the next round of tofu burgers.

My grandfather's short employ at the Ford Motor Company marked the only time any Stephanides has ever worked in the automotive industry. Instead of cars, we could become manufacturers of hamburger platters and Greek salads, industrialists of spanakopita and grilled cheese sandwiches, technocrats of rice pudding and banana cream pie. Our assembly line was the grill; our heavy machinery, the soda fountain.

It’s just … in that moment I was pissed you were so eager to go. I hate going, but I thank Creator each time that you’re not with me. I keep hoping your privileges will keep you safe. Your last name. Your light skin. Your money. Your size, even.” Auntie spots Jamie heading back from the grill area and finishes with “I’m thankful for you having those advantages. But I get mad and scared because my Black and Ojibwe daughters don’t.

The little engine roared and then stopped. Adam sat back for a moment, limp but proud, before he got out. The postmaster looked out between the bars of his golden grill. "I see you've got one of the damn things," he said. "Have to keep up with the times," said Adam. "I predict there'll come a time when you can't find a horse, Mr. Trask." "Maybe so." They'll change the face of the countryside. They get their clatter into everything," the postmaster went on.

Buffy caught an unexpected movement from the corner of her eye. She turned to see Xander/Sarah holding an object while he/she rushed toward the Master with murderous intentions. "No!" Buffy exclaimed. "Use a stake! Not a steak!" Sarah stopped in fron of the grill and struck the Master several times on the chest and shoulders with the piece of meat.

Dahmer said that the first time he ate human flesh was in May 1990.

It was precisely midnight when he stepped through the door. Taylor had said he wanted everyone in the Incident Room an hour before first light the next day, but Perez wasn't ready for sleep. As he switched on the kettle to make tea, he remembered he hadn't eaten since lunchtime and stuck sliced bread under the grill, fished margarine and marmalade from the fridge. He'd have breakfast now, save time in the morning.

1 The summer our marriage failed we picked sage to sweeten our hot dark car. We sat in the yard with heavy glasses of iced tea, talking about which seeds to sow when the soil was cool. Praising our large, smooth spinach leaves, free this year of Fusarium wilt, downy mildew, blue mold. And then we spoke of flowers, and there was a joke, you said, about old florists who were forced to make other arrangements. Delphiniums flared along the back fence. All summer it hurt to look at you. 2 I heard a woman on the bus say, “He and I were going in different directions.” As if it had something to do with a latitude or a pole. Trying to write down how love empties itself from a house, how a view changes, how the sign for infinity turns into a noose for a couple. Trying to say that weather weighed down all the streets we traveled on, that if gravel sinks, it keeps sinking. How can I blame you who kneeled day after day in wet soil, pulling slugs from the seedlings? You who built a ten-foot arch for the beans, who hated a bird feeder left unfilled. You who gave carrots to a gang of girls on bicycles. 3 On our last trip we drove through rain to a town lit with vacancies. We’d come to watch whales. At the dock we met five other couples—all of us fluorescent, waterproof, ready for the pitch and frequency of the motor that would lure these great mammals near. The boat chugged forward—trailing a long, creamy wake. The captain spoke from a loudspeaker: In winter gray whales love Laguna Guerrero; it’s warm and calm, no killer whales gulp down their calves. Today we’ll see them on their way to Alaska. If we get close enough, observe their eyes—they’re bigger than baseballs, but can only look down. Whales can communicate at a distance of 300 miles—but it’s my guess they’re all saying, Can you hear me? His laughter crackled. When he told us Pink Floyd is slang for a whale’s two-foot penis, I stopped listening. The boat rocked, and for two hours our eyes were lost in the waves—but no whales surfaced, blowing or breaching or expelling water through baleen plates. Again and again you patiently wiped the spray from your glasses. We smiled to each other, good troopers used to disappointment. On the way back you pointed at cormorants riding the waves— you knew them by name: the Brants, the Pelagic, the double-breasted. I only said, I’m sure whales were swimming under us by the dozens. 4 Trying to write that I loved the work of an argument, the exhaustion of forgiving, the next morning, washing our handprints off the wineglasses. How I loved sitting with our friends under the plum trees, in the white wire chairs, at the glass table. How you stood by the grill, delicately broiling the fish. How the dill grew tall by the window. Trying to explain how camellias spoil and bloom at the same time, how their perfume makes lovers ache. Trying to describe the ways sex darkens and dies, how two bodies can lie together, entwined, out of habit. Finding themselves later, tired, by a fire, on an old couch that no longer reassures. The night we eloped we drove to the rainforest and found ourselves in fog so thick our lights were useless. There’s no choice, you said, we must have faith in our blindness. How I believed you. Trying to imagine the road beneath us, we inched forward, honking, gently, again and again.

I remember one day - the day I had to leave after a month here alone. I had just had lunch in some small tratoria on the remotest part of the Fondamente Nuove, grilled fish and half a bottle of wine. With that inside, I set out for the place I was staying, to collect my bags and catch a vaporetto. I walked a quarter of a mile along the Fondamente Nuove, a small moving dot in that gigantic watercolor, and then turned right by the hospital of Giovanni e Paolo. The day was warm, sunny, the sky blue, all lovely. And with my back to the Fondamente and San Michele, hugging the wall of the hospital, almost rubbing it with my left shoulder and squinting at the sun, I suddenly felt : I am a cat. A cat that has just had a fish. Had anyone addressed me at that moment, I would have meowed. I was absolutely, animally happy. Twelve hours later, of course, having landed in New York, I hit the worst possible mess in my life - or the one that appeared that way at the time. Yet the cat in me lingered; had it not been for the cat, I'd be climbing the walls now in some expensive institution.

IT IS an intoxicating moment in a love-affair when, for the first time, in a public place, in a restaurant or a theatre, the man puts his hand down and lays it on the thigh of the girl and when she slips her hand over his and presses the man’s hand against her. The two gestures say everything that can be said. All is agreed. All the pacts are signed. And there is a long minute of silence during which the blood sings. It was eleven o’clock and there was only a scattering of people left in the corners of the Veranda Grill.

Grilled cheese sandwiches were all he knew how to make. He fried them over high heat and they gave off a sharp, salty smell that Willa had learned to associate with their mother’s absences—her sick headaches and her play rehearsals and the times she slammed out of the house.

NERD'S LIFE Can we skip a lecture by our will With all work done but still Want to have some time to chill People say we have alot many skills Don't you think we also want some thrill When people call us boring it really kills Sometimes, we want to go uphills Enjoying a fish that's on a grill We Also become ill But attend classes by having pills Oh, the empty sheets we love to fill We do help others with goodwill But the work load makes us feel like working in a mill. Waiting for the energy to get refill Because we have some promises to fulfill

all the time complaining at me that she could have had a career dancing topless at the Orbital Grill and Rendezvous Parlor. Her and her perky breasts. Yasmin, I told her, all the girls have perky breasts in zero-g, you were nothing special, you’re lucky a good man took you away from all that.

Then, holding my gun in his hand, he signaled. And out from where they had been concealed walked two other detectives. They'd had me covered. One false move, I'd have been dead. I was going to have a long time in prison to think about that. If I hadn't been arrested right when I was, I could have been dead another way. Sophia's husband's friend had told her husband about me. And the husband had arrived that morning, and had gone to the apartment with a gun, looking for me. He was at the apartment just about when they took me to the precinct. The detectives grilled me. They didn't beat me. They didn't even put a finger on me. And I knew it was because I hadn't tried to kill the detective. They got my address from some papers they found on me. The girls soon were picked up. Shorty was pulled right off the bandstand that night. The girls also had implicated Rudy. To this day, I have always marveled at how Rudy, somehow, got the word, and I know he must have caught the first thing smoking out of Boston, and he got away. They never got him. I have thought a thousand times, I guess, about how I so narrowly escaped death twice that day. That's why I believe that everything is written.

He was truly a loner; in fact, phone company records showed that during the entire time he lived at the Oxford Apartments address, not a single phone call was placed to his residence. The more time I spent with him chronicling the facts around his activities, the more I felt sorry for him. He was a pathetically lonely and inept human being. He was unable to make a real connection with anyone and was totally self-absorbed. His lifestyle was a continuous hedonistic pursuit of pleasure. All his time, effort, energy, and money went to his overwhelming desire for a warm, compliant human body, with alcohol fueling his every move.

Marlboro Man cooked a tenderloin on the grill. The most unimaginably scrumptious cut of beef there is, tenderloin, when prepared properly, can be easily cut with a fork. Marlboro Man had made it for me a couple of times during the previous few months, and there were moments, usually after the first bite or two, when I would nearly shed a tear over its beauty.

Old Time heaved a moldy sigh from tomb and arch and vault; and gloomy shadows began to deepen in corners; and damps began to rise from green patches of stone; and jewels, cast upon the pavement of the nave from stained glass by the declining sun, began to perish. Within the grill-gate of the chancel, up the steps surmounted loomingly by the fast darkening organ, white robes could be dimly seen, and one feeble voice, rising and falling in a cracked monotonous mutter, could at intervals be faintly heard. In the free outer air, the river, the green pastures, and the brown arable lands, the teeming hills and dales, were reddened by the sunset: while the distant little windows in windmills and farm homesteads, shone, patches of bright beaten gold. In the Cathedral, all became gee, murky, and sepulchral, and the cracked monotonous mutter went on like a dying voice, until the organ and the choir burst forth, and drowned it in a sea of music. Then, the sea fell, and the dying voice made another feeble effort, and then the sea rose high, and beat its life out, and lashed the roof, and surged among the arches, and pierced the heights of the great tower; and then the sea was dry, and all was still.

Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck’s breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris

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

The Party's all-around intrusion into people's lives was the very point of the process known as 'thought reform." Mao wanted not only external discipline, but the total subjection of all thoughts, large or small. Every week a meeting for 'thought examination' was held for those 'in the revolution." Everyone had both to criticize themselves for incorrect thoughts and be subjected to the criticism of others.The meetings tended to be dominated by self-righteous and petty-minded people, who used them to vent their envy and frustration; people of peasant origin used them to attack those from 'bourgeois' backgrounds. The idea was that people should be reformed to be more like peasants, because the Communist revolution was in essence a peasant revolution. This process appealed to the guilt feelings of the educated; they had been living better than the peasants, and self-criticism tapped into this.Meetings were an important means of Communist control. They left people no free time, and eliminated the private sphere. The pettiness which dominated them was justified on the grounds that prying into personal details was a way of ensuring thorough soul-cleansing. In fact, pettiness was a fundamental characteristic of a revolution in which intrusiveness and ignorance were celebrated, and envy was incorporated into the system of control. My mother's cell grilled her week after week, month after month, forcing her to produce endless self-criticisms.She had to consent to this agonizing process. Life for a revolutionary was meaningless if they were rejected by the Party. It was like excommunication for a Catholic. Besides, it was standard procedure. My father had gone through it and had accepted it as part of 'joining the revolution." In fact, he was still going through it. The Party had never hidden the fact that it was a painful process. He told my mother her anguish was normal.At the end of all this, my mother's two comrades voted against full Party membership for her. She fell into a deep depression. She had been devoted to the revolution, and could not accept the idea that it did not want her; it was particularly galling to think she might not get in for completely petty and irrelevant reasons, decided by two people whose way of thinking seemed light years away from what she had conceived the Party's ideology to be. She was being kept out of a progressive organization by backward people, and yet the revolution seemed to be telling her that it was she who was in the wrong. At the back of her mind was another, more practical point which she did not even spell out to herself: it was vital to get into the Party, because if she failed she would be stigmatized and ostracized.

Well, couldn’t, really—the deli was packed to the gills again, with a line so far out the door that when Grandma Belly saw it from the window of the apartment, she asked if people were waiting to get raptured. “They’re here for your grilled cheese,” I told her. She fixed me with a look, crossing a leg on the massive armchair she spent most of her time in and raising a single eyebrow at me. “Not unless you changed my secret ingredient to cocaine, they’re not.

No matter how awful it is to be sitting in this Terrible magazine office, and talking to this Circular-saw-voiced West side girl in a dirt- Stiff Marimekko and lavender glasses, and this Cake-bearded boy in short-rise Levi’s, and hearing The drip and rasp of their tones on the softening Stone of my brain, and losing The thread of their circular words, and looking Out through their faces and soot on the window to Winter in University Place, where a blue- Faced man, made of rags and old newspapers, faces A horrible grill, looking in at the food and the faces It disappears into, and feeling, Perhaps, for the first time in days, a hunger instead Of a thirst; where two young girls in peacoats and hair As long as your arm and snow-sanded sandals Proceed to their hideout, a festering cold-water flat Animated by roaches, where their lovers, loafing in wait To warm and be warmed by brainless caresses, Stake out a state Of suspension; and where a black Cadillac 75 Stands by the curb to collect a collector of rents, Its owner, the owner of numberless tenement flats; And swivelling back To the editorial pad Of Chaos, a quarter-old quarterly of the arts, And its brotherly, sisterly staff, told hardly apart In their listlessly colored sackcloth, their ash-colored skins, Their resisterly sullenness, I suddenly think That no matter how awful it is, it’s better than it Would be to be dead. But who can be sure about that?

Guava-stuffed chicken with caramelized mango and a spicy mango mojito sauce. Alim had ruined mango for her, but every time Feyi remembered how shocked and open his face looked with desire, she wasn't sure she minded. There was a lemongrass-and-pineapple-glazed pork belly with Zanzibari spiced octopus, grilled jerk watermelon with couscous and a basil oil, and finally, a banana cream parfait with coconut shortbread alongside broiled pineapple with macadamia toffee, drizzled with rum caramel.

Behind the counter, owner-cook Jim Bo Sweeny darted from flipping crab cakes on the griddle to stirring a pot of creamed corn on the burner to poking chicken thighs in the deep fryer, then back again. Putting piled-high plates in front of customers in between. People said he could mix biscuit dough with one hand while filleting a catfish with the other. He offered up his famous specialty- grilled flounder stuffed with shrimp served on pimento-cheese grits- only a few times a year. No advertising needed; word got out.

I applied a lot of what I knew about fishing to the dating world. I thought that women were a lot like fish in that they travel around in packs. They even go to the bathroom together--even if some of them don’t need to go! The key to catching a lot of fish is to get the pack caught up in the frenzy of trying to be the one to capture the lure. When fish feed, they are motivated by one another. I have watched fish go crazy when my lure splashes across the top of the water. I have even caught two fish on one lure several times in large schools of feeding fish. However, I eventually learned the hard way that women are not like fish at all. For one, fish do not have the ability to slap your face because you’re trying to land two at once. Second, fishing is relaxing and relieves stress, while dating a lot of girls at the same time is maddening. Luckily for me, I always had the woods and water to escape to when things got crazy, which seemed to happen a lot. Nothing tells a girl that you’ve moved on quite like a dead deer in the back of your truck or ducks on the grill.

When, shortly afterward, I stopped at the top of the hill and saw the town beneath me, my feeling of happiness was so ecstatic that I didn’t know how I would be able to make it home, sit there and write, eat, or sleep. But the world is constructed in such a way that it meets you halfway in moments precisely like these, your inner joy seeks an outer counterpart and finds it, it always does, even in the bleakest regions of the world, for nothing is as relative as beauty. Had the world been different, in my opinion, without mountains and oceans, plains and seas, deserts and forests, and consisted of something else, inconceivable to us, as we don’t know anything other than this, we would also have found it beautiful. A world with gloes and raies, evanbillits and conulames, for example, or ibitera, proluffs, and lopsits, whatever they might be, we would have sung their praises because that is the way we are, we extol the world and love it although it’s not necessary, the world is the world, it’s all we have. So as I walked down the steps toward the town center on this Wednesday at the end of August I had a place in my heart for everything I beheld. A slab of stone worn smooth in a flight of steps: fantastic. A swaybacked roof side by side with an austere perpendicular brick building: so beautiful. A limp hot-dog wrapper on a drain grille, which the wind lifts a couple of meters and then drops again, this time on the pavement flecked with white stepped-on chewing gum: incredible. A lean old man hobbling along in a shabby suit carrying a bag bulging with bottles in one hand: what a sight. The world extended its hand, and I took it.

A long-time associate, Beth, who likes to refer to herself as the 'Grill Bitch', excelled at putting loudmouths and fools into their proper place. She refused to behave any differently than her male co-workers: she'd change in the same locker area, dropping her pants right alongside them. She was as sexually aggressive, and as vocal about it, as her fellow cooks, but unlikely to suffer behavior she found demeaning. One sorry Moroccan cook who pinched her ass found himself suddenly bent over a cutting board with Beth dry-humping him from behind, saying, 'How do you like it, bitch?' The guy almost died of shame — and never repeated that mistake again. Another female line cook I had the pleasure of working with arrived at work one morning to find that an Ecuadorian pasta cook had decorated her station with some particularly ugly hard-core pornography of pimply-assed women getting penetrated in every orifice by pot-bellied guys with prison tattoos and back hair. She didn't react at all, but a little later, while passing through the pasta man's station, casually remarked. 'Jose, I see you brought in some photos of the family. Mom looks good for her age.

The massive machine bore down on them. Nearly fourteen feet long and six wide, it seemed to completely fill the bridge. Almost a ton and a half of wood, glass, rubber, brass and steel, a monster, roaring and trumpeting as it approached its kill, the great shining black fender arches framing its huge goggling eyes. The thrusting tusks of its sprung-leaf suspension threatened to skewer any soft flesh and young bone that lay in its path. Black smoke billowed from its rear. Sparks spat from behind its grille. No dragon of ancient legend could have seemed more terrifying or more deadly.

What to eat? You've crossed a dozen time zones to get here and you want to make every meal count. Do you start at an izakaya, a Japanese pub, and eat raw fish and grilled chicken parts and fried tofu, all washed down with a river of cold sake? Do you seek out the familiar nourishment of noodles- ramen, udon, soba- and let the warmth and beauty of this cuisine slip gloriously past your lips? Or maybe you wade into the vast unknown, throw yourself entirely into the world of unfamiliar flavors: a bowl of salt-roasted eel, a mound of sticky fermented soybeans, a nine-course kaiseki feast.

5236 rue St. Urbain The baby girl was a quick learner, having synthesized a full range of traits of both of her parents, the charming and the devious. Of all the toddlers in the neighbourhood, she was the first to learn to read and also the first to tear out the pages. Within months she mastered the grilling of the steaks and soon thereafter presented reasons to not grill the steaks. She was the first to promote a new visceral style of physical comedy as a means of reinvigorate the social potential of satire, and the first to declare the movement over. She appreciated the qualities of movement and speed, but also understood the necessity of slowness and leisure. She quickly learned the importance of ladders. She invented games with numerous chess-boards, matches and glasses of unfinished wine. Her parents, being both responsible and duplicitous people, came up with a plan to protect themselves, their apartment and belongings, while also providing an environment to encourage the open development of their daughter's obvious talents. They scheduled time off work, put on their pajamas and let the routines of the apartment go. They put their most cherished books right at her eye-level and gave her a chrome lighter. They blended the contents of the fridge and poured it into bowls they left on the floor. They took to napping in the living room, waking only to wipe their noses on the picture books and look blankly at the costumed characters on the TV shows. They made a fuss for their daughter's attention and cried when she wandered off; they bit or punched each other when she out of the room, and accused the other when she came in, looking frustrated. They made a mess of their pants when she drank too much, and let her figure out the fire extinguisher when their cigarettes set the blankets smoldering. They made her laugh with cute songs and then put clothes pins on the cat's tail. Eventually things found their rhythm. More than once the three of them found their faces waxened with tears, unable to decide if they had been crying, laughing, or if it had all been a reflex, like drooling. They took turns in the bath. Parents and children--it is odd when you trigger instinctive behaviour in either of them--like survival, like nurture. It's alright to test their capabilities, but they can hurt themselves if they go too far. It can be helpful to imagine them all gorging on their favourite food until their bellies ache. Fall came and the family went to school together.

We had each other of course, but not in the perfectly synced way our television counterparts did. We didn't live in the same apartment building and pop in unannounced to make grilled-cheese sandwiches or coach each other for job interviews. We weren't always available for emergency brunches or last-minute trips to Jamaica. Instead, we had complicated, independent lives wending down many different paths, lives that sometimes had us working sixteen-hour days, or moving out of state, or navigation fledging romance. We saw each other the way most urban professionals do - by booking dates days or weeks in advance. That meant we were frequently alone, with time.

When you visit Gindaco, spend some time watching the cooks make takoyaki before ordering, because it's an amazing free show. The shop has an industrial-sized takoyaki griddle with dozens of hot cast iron wells, each one about an inch and a half in diameter. The cook squirts the grill with plenty of vegetable oil. She dunks a pitcher into a barrel of pancake batter and sloshes it over the grill, then strews the whole area with negi, ginger, and huge, tender octopus chunks. Some of Gindaco's purple tentacles are two inches long. This cooks for a little while, then the cook tops off the grill with more batter until it's nearly full. Up to this point, the process looks haphazard, but then she whips out the skewers. Using only the same slender bamboo skewers you'd use for making kebabs, she begins slicing through the batter in a grid pattern and forming a ball in each well. Somehow she herds this ocean of batter into a grid of takoyaki in a minute or two. The takoyaki cost all of 500 yen, and the price includes a wooden serving boat that you can take home and reuse as a bath toy if you haven't gotten too much sauce on it. A Gindaco takoyaki is a brilliant morsel: full of flavor from the negi and ginger, crispy on the outside and juicy within. Takoyaki also stay mouth-searingly hot inside for longer than you can stand to wait, so be careful.

I grab the nonstick skillet, put it on the stove, and fetch four slices of bread from the breadbox. I've been playing with a new bread recipe, a cross between sourdough and English muffin, baked in a sliceable loaf. Makes fantastic toast, and I've been craving grilled cheese with it since I brought it home yesterday. I literally butter all four slices all the way to each edge, place them butter-side down in the skillet, and top each with a thick slice of American cheese. That way, as the pan slowly heats up, the cheese starts to melt, and by the time the outsides are crunchy and crispy, the cheese is a goo-fest, and nothing gets burnt. And I always make two, because one grilled cheese sandwich is never enough.

Ember looked up when he walked in, and when he saw her face, he felt like he’d been gut shot. Heavy bruising discolored the right side up to her eye, and she seemed to be in pain. Her mouth was pinched and her eyes squinted. When she realized he wasn’t one of the wait staff, she immediately turned away. “No customers allowed back here,” she called. She moved down the cook line and motioned to a Hispanic man she was working with to take her place at the grill. Zeke prowled down the parallel aisle until he was right behind her. “L-look at me.” She shook her head stubbornly. “You can’t be back here, Zeke.” “Look at me, please.” After a long pause, she turned her body toward him, but kept her face turned away. Bending his knees enough to peer into her eyes, he waited until she looked at him. Fury rolled through him as he realized he could see finger marks within the bruise. “Who d-did this to you?” She shook her head and refused to answer. Tears glinted in her eyes. “It’s no big deal, okay? Accidents happen. I was just in the wrong place at the right time. It happens when you own a bar.” Her eyes slid away and he thought there was something she wasn’t telling him, but he had a feeling if he called her on it she’d clam up completely. He reached out to touch a length of her dark hair that had escaped from her braid. Her eyes flickered and a single tear rolled down her cheek. He groaned. “D-d-don’t cry. I didn’t come in here to…up-upset you. Just had to check on you.” *****

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).

Households were supposedly run according to the joyless Domostroi, household rules written by a sixteenth-century monk, which specified that “disobedient wives should be severely whipped” while virtuous wives should be thrashed “from time to time but nicely in secret, avoiding blows from the fist that cause bruises.” Royal women were secluded in the terem, not unlike an Islamic harem. Heavily veiled, they watched church services through a grille; their carriages were hung with taffeta curtains so that they could not look out or be seen; and when they walked in church processions, they were concealed from public gaze by screens borne by servants. In the Terem Palace, they sewed all day, and would kneel before the Red Corner of icons when entering or leaving a room.

During my time at Eton, I led regular nighttime adventures, and word spread. I even thought about charging to take people on trips. I remember one where we tried to cross the whole town of Eton in the old sewers. I had found an old grill under a bridge that led into these four-foot-high old brick pipes, running under the streets. It took a little nerve to probe into these in the pitch black with no idea where the hell they were leading you; and they stank. I took a pack of playing cards and a flashlight, and I would jam cards into the brickwork every ten paces to mark my way. Eventually I found a manhole cover that lifted up, and it brought us out in the little lane right outside the headmaster’s private house. I loved that. “All crap flows from here,” I remember us joking at that time.

I grabbed a handful of tarragon and closed my eyes, inhaling its sweet fragrance. I could almost feel my grandmother next to me, smell the aromas embedded into her poppy-print apron, taste her creamy veloutés. Thanks to her, my skills in the kitchen started developing from the age of seven. I'd learned how to chop, slice, and dice without cutting my fingers, to sauté, fry, and grill, pairing flavors and taming them into submission. Just as I'd experienced with my grandmother's meals, when people ate my creations, I wanted them to think "now this is love"- while engaging all of the five senses. For me, cooking was the way I expressed myself, each dish a balance of flavors and ingredients representing my emotions- sweet, sour, salty, smoky, spicy-hot, and even bitter. My inspiration as a chef was to give people sensorial experiences, to bring them back to times of happiness, to let them relive their youth, or to awaken their minds.

Looking at the sky, he suddenly saw that it had become black. Then white again, but with great rippling circles. The circles were vultures wheeling around the sun. The vultures disappeared, to be replaced by checkers squares ready to be played on. On the board, the pieces moved around incredibly rapidly, winning dozens of games every minute. They were scarcely lined up before they started rushing at each other again, banging into each other, forming fighting combinations, wiping the other side out in the wink of an eye. Then the squares scattered, giving way to the grille of a crossword puzzle, and here, too, words flashed, drove each other away, clustered, were erased. They were all very long words, like Catalepsy, Thunderbird, Superrequeteriquísímo and Anticonstitutionally. The grille faded away, and suddenly the whole sky was covered with linked words, long sentences full of semicolons and inverted commas. For the space of a few seconds, there was this gigantic sheet of paper on which were written sentences that moved forward jerkily, changing their meaning, modifying their construction, altering completely as they advanced. It was beautiful, so beautiful that nothing like that had ever been read anywhere, and yet it was impossible to decipher the writing. It was all about death, or pity, or the incredible secrets that are hidden somewhere, at one of the farthest points of time. It was about water, too, about vast lakes floating just above the mountains, lakes shimmering under the cold wind. For a split second, Y. M. H., by screwing up his eyes, managed to read the writing, but it vanished with lightning speed and he could not be sure. It seemed to go like this: There's no reason to be afraid. No, there's no reason to be afraid. There's no reason to be afraid. There's no reason to be afraid. No. No, there's no reason to be afraid. No, there's no reason to be afraid.

Always toast in a single layer, stir often, and pull bits and pieces as they are done. Toast thin slices of bread, to be smeared with chicken liver paste or fava bean purée at medium-low heat (about 350°F) so they don’t burn or dry out, which will result in mouth-damaging shards. Thicker slices of bread, to be topped with poached eggs and greens or tomatoes and ricotta, can be toasted at high heat (up to 450°F), or on a hot grill, so they brown quickly on the surface and remain chewy in the center. At 450°F and above, coconut flakes, pine nuts, and bread crumbs will go from perfect to burnt in the time it takes to sneeze. Knock 50 to 75°F off the temperature, and you’ll buy yourself the luxury of time. If a sneezing fit hits, your toasted foods will be safe. And when you deem the toastiness of these delicate foods sufficient, remove them from their hot trays (not doing so may lead to carryover and your perfectly toasted food will blacken while your back is turned).

Over the next month, when I’d wake up, my mind was filled with colors. The apartment began to feel less cavernous to me. One time I awoke to find my hair had been cut off, like a boy’s, and there were long blond hairs stuck to the inside of the toilet bowl. I imagined sitting on the toilet with a towel over my shoulders, Ping Xi standing above me, snipping away. In the mirror, I looked bold and sprightly. I thought I looked good. I wrote Post-it notes requesting fresh fruits, mineral water, grilled salmon from “a good Japanese restaurant.” I asked for a candle to burn while I bathed. During this period, my waking hours were spent gently, lovingly, growing reaccustomed to a feeling of cozy extravagance. I put on a little weight, and so when I lay down on the living room floor, my bones didn’t hurt. My face lost its mean edge. I asked for flowers. “Lilies.” “Birds of paradise.” “Daisies.” “A branch of catkins.” I jogged in place, did leg lifts, push-ups. It was easier and easier to pass the time between getting up and going down.

Brunelleschi’s successor as a theorist of linear perspective was another of the towering Renaissance polymaths, Leon Battista Alberti (1404 –1472), who refined many of Brunelleschi’s experiments and extended his discoveries about perspective. An artist, architect, engineer, and writer, Alberti was like Leonardo in many ways: both were illegitimate sons of prosperous fathers, athletic and good-looking, never-married, and fascinated by everything from math to art. One difference is that Alberti’s illegitimacy did not prevent him from being given a classical education. His father helped him get a dispensation from the Church laws barring illegitimate children from taking holy orders or holding ecclesiastical offices, and he studied law at Bologna, was ordained as a priest, and became a writer for the pope. During his early thirties, Alberti wrote his masterpiece analyzing painting and perspective, On Painting, the Italian edition of which was dedicated to Brunelleschi. Alberti had an engineer’s instinct for collaboration and, like Leonardo, was “a lover of friendship” and “open-hearted,” according to the scholar Anthony Grafton. He also honed the skills of courtiership. Interested in every art and technology, he would grill people from all walks of life, from cobblers to university scholars, to learn their secrets. In other words, he was much like Leonardo, except in one respect: Leonardo was not strongly motivated by the goal of furthering human knowledge by openly disseminating and publishing his findings; Alberti, on the other hand, was dedicated to sharing his work, gathering a community of intellectual colleagues who could build on each other’s discoveries, and promoting open discussion and publication as a way to advance the accumulation of learning. A maestro of collaborative practices, he believed, according to Grafton, in “discourse in the public sphere.” When Leonardo was a teenager in Florence, Alberti was in his sixties and spending much of his time in Rome, so it is unlikely they spent time together. Alberti was a major influence nonetheless.

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

When I returned from the restroom and Jase saw how much I was bleeding, he began to grill the doctor with every question imaginable. She remained completely stoic, no matter what he said. Every time he asked her a question, she provided the same measured response: “I will not know until I begin to operate.” She began trying to offer various common medical possibilities for this incident, such as a ruptured cyst and other diagnoses. Jase shot down every explanation with the power and speed he would use to blast a duck out of the sky with a shotgun. He was never disrespectful toward her, but he was intense. Due to the pain I was experiencing, I did not realize exactly what was going on, but I did know I was lying on the bed while the doctor and my husband were in a Western movie standoff on either side of me. These two strong personalities were about to collide, and I was in the direct line of fire! At one point, the telephone in my pre-op room rang. Without saying a word, the doctor picked up the phone, stretched it across my bed, and handed it to Jase, never taking her eyes off his. To say that one could cut the tension in the room with a knife is a complete understatement. I was not happy about Jase’s confrontational manner, but at the same time, I was grateful that he was asking the questions I never thought to ask and telling the doctor exactly how he wanted her to treat me. “Like your own daughter,” he said. Jase clearly communicated that he wanted the doctor to rectify the situation. He went on to tell her, “You better not start taking out a bunch of things that need to be left inside of her. I understand that you have to operate, but do not remove anything that does not have to come out.” She confirmed her understanding of his expectations and left the room. “Jason,” I said, using his full name, “she is my boss.” I hated the thought that he might say something to offend her, something that might make my working for her difficult or awkward in the future. “I don’t care,” Jase said, “my main concern is you. I am about to send you back into that operating room with her, and I want to make sure she knows my expectations are high.

This hollandaise sauce that's been generously drizzled over the whole dish... I can taste yuzu kosho and soy sauce in it. That's a decidedly Japanese twist on a typically very European sauce! The heavy savoriness of thick sliced pork grilled to a crusty golden brown... ... balances perfectly with the briskly tart Shio Konbu seaweed and shiso leaves mixed into the rice! Then there's the centerpiece of his dish, the tempura egg! It's crispy on the outside and delectably soft and gooey on the inside! Instead of freezing it, he must have poached the egg before deep-frying it this time! The whites are unbelievably tender, and the soft-boiled yolk is so creamy you might not believed it's cooked! To batter and deep-fry a poached egg that delicate without crushing it... ... you'd need skill and a touch bordering on the superhuman! Just how much has he trained?! How hard has he practiced... ... to make this single dish?! "Sure does take you back, doesn't it? This Eggs Benedict. I switched the muffin out for some seasoned rice, a family-restaurant staple. Then there's the poached egg that I deep-fried. Pork chops for the bacon. Japanese-style hollandaise sauce.

Bell treated his friend and colleague Watson generously. Though he had no legal obligations to do so, he awarded Watson 10 percent of the company, allowing Watson to retire rich at the age of just twenty-seven. Able to do anything he wanted, Watson devoted the rest of his life to just that. He traveled the world, read widely, and took a degree in geology at MIT for the simple satisfaction of improving his brain. He then started a shipyard, which quickly grew to employ four thousand men, producing a scale of stress and obligation way beyond anything he wished for, so he sold the business, converted to Islam, and became a follower of Edward Bellamy, a radical philosopher and quasi communist who for a short period in the 1880s enjoyed phenomenal esteem and popularity. Tiring of Bellamy, Watson moved to England in early middle age and took up acting, for which he showed an unexpected talent. He proved particularly adept at Shakespearean roles and performed many times at Stratford-upon-Avon before returning to America and a life of quiet retirement. He died, contented and rich, at his winter home on Pass-Grille Key, Florida, just shy of his eighty-first birthday in 1934.

He was walking down a narrow street in Beirut, Lebanon, the air thick with the smell of Arabic coffee and grilled chicken. It was midday, and he was sweating badly beneath his flannel shirt. The so-called South Lebanon conflict, the Israeli occupation, which had begun in 1982 and would last until 2000, was in its fifth year. The small white Fiat came screeching around the corner with four masked men inside. His cover was that of an aid worker from Chicago and he wasn’t strapped. But now he wished he had a weapon, if only to have the option of ending it before they took him. He knew what that would mean. The torture first, followed by the years of solitary. Then his corpse would be lifted from the trunk of a car and thrown into a drainage ditch. By the time it was found, the insects would’ve had a feast and his mother would have nightmares, because the authorities would not allow her to see his face when they flew his body home. He didn’t run, because the only place to run was back the way he’d come, and a second vehicle had already stopped halfway through a three-point turn, all but blocking off the street. They exited the Fiat fast. He was fit and trained, but he knew they’d only make it worse for him in the close confines of the car if he fought them. There was a time for that and a time for raising your hands, he’d learned. He took an instep hard in the groin, and a cosh over the back of his head as he doubled over. He blacked out then. The makeshift cell Hezbollah had kept him in in Lebanon was a bare concrete room, three metres square, without windows or artificial light. The door was wooden, reinforced with iron strips. When they first dragged him there, he lay in the filth that other men had made. They left him naked, his wrists and ankles chained. He was gagged with rag and tape. They had broken his nose and split his lips. Each day they fed him on half-rancid scraps like he’d seen people toss to skinny dogs. He drank only tepid water. Occasionally, he heard the muted sound of children laughing, and smelt a faint waft of jasmine. And then he could not say for certain how long he had been there; a month, maybe two. But his muscles had wasted and he ached in every joint. After they had said their morning prayers, they liked to hang him upside down and beat the soles of his feet with sand-filled lengths of rubber hose. His chest was burned with foul-smelling cigarettes. When he was stubborn, they lay him bound in a narrow structure shaped like a grow tunnel in a dusty courtyard. The fierce sun blazed upon the corrugated iron for hours, and he would pass out with the heat. When he woke up, he had blisters on his skin, and was riddled with sand fly and red ant bites. The duo were good at what they did. He guessed the one with the grey beard had honed his skills on Jewish conscripts over many years, the younger one on his own hapless people, perhaps. They looked to him like father and son. They took him to the edge of consciousness before easing off and bringing him back with buckets of fetid water. Then they rubbed jagged salt into the fresh wounds to make him moan with pain. They asked the same question over and over until it sounded like a perverse mantra. “Who is The Mandarin? His name? Who is The Mandarin?” He took to trying to remember what he looked like, the architecture of his own face beneath the scruffy beard that now covered it, and found himself flinching at the slightest sound. They had peeled back his defences with a shrewdness and deliberation that had both surprised and terrified him. By the time they freed him, he was a different man.  

Tina and Pete stood together. Pete knew he should be grilling the girl, getting the full story before details were lost, but he was too spellbound by the reunion. The boy he was watching was so different. There was no way to avoid the truth. Someone, a very evil someone, had hurt his boy. Pete felt his fists clench. Whoever it was that had turned Lockie into the skinny kid trapped behind his pain, he would pay. If he had to spend his whole life looking for him, Pete would find him and then he would make him pay. The girl had obviously helped Lockie. He had no idea if she had found him or if she had been with him the whole time, but Lockie kept saying that she had ‘saved’ him. He was a clever kid and he knew what the word meant. Pete liked the way she looked at Lockie—like a lioness, like a sister, like a mother. The skinny girl with short messy black hair could have been anyone. She looked about fifteen but when she spoke she sounded a lot older. She was wearing a big coat but underneath that Pete had caught a glimpse of a short skirt and a tight red top. Not the kind of thing a nice girl would wear. Maybe she wasn’t a nice girl but she was smart. That was easy to see. She was watching Lockie with his dad and Pete could see her body sag with relief. She was relieved to get him home. It must have been a promise she had made the boy. Pete had no idea how she’d got him home. She didn’t look like she had a cent to her name. He sighed. So many questions to answer and the worst part was that some of the answers would be things he did not want to hear. Some of the answers would keep him up at night for the rest of his life. He wished he didn’t have to know, but he figured that if Lockie had been through it his family should know about it. If Lockie had been one of the small skeletons buried in the yard in Sydney they would have only been able to imagine what he had suffered. Now they would know. Which way was better? Pete thought about all the other parents who were waiting for the results of tests from the police. For a moment he let go of what needed to be done and what was to come and he offered up a prayer of thanks. Then he offered up a prayer for strength for all those other parents who would never again get to feel their kid’s arms around their neck. And then he wiped his eyes because he was a grown man and a cop and he really shouldn’t be standing in the driveway crying.

Flattery was a prime department store strategy for cultivating customers, and men got a heavy dose. Males could expect to be treated like busy executives and discriminating men of the world. Men’s sections, floors, and entire stores were designed to resemble opulent clubs, often outfitted with wood-paneled grills that women customers were not permitted to enter. Vandervoort’s and Filene’s went to somewhat unusual lengths in furnishing a men’s lounge and smoking room, oddly working against the prevailing assumption that men had no time to spare. In Halle’s new men’s store of the late 1920s, dark mahogany paneling and carved marble detailing created the ambience of a priestly inner sanctum. Filene’s furnished an indoor putting green in its men’s store of 1928. Wanamaker’s outdid itself in 1932, the unlucky Depression year it opened its luxurious six-story men’s store in the Lincoln-Liberty building, with stocks of British imports and an equestrian shop too. Both Wanamaker’s and Marshall Field sold airplanes. Lord & Taylor reserved its tenth floor in New York City for men, with heman departments for cutlery, the home bar, and barbecue equipment. Gimbels, Macy’s, and Hearn’s stuck to more basic appeals, using their large liquor departments to attract men.

I make a great fried egg sandwich. Want to try it?" Chloe stared at her with an encouraging smile until Josey finally laughed and nodded. "Okay." "Great!" Chloe put on a pair of disposable gloves, then she took butter and two eggs from the under-the-counter fridge. "Go ahead and take a business card. You can call me here if you want. And the bottom number is my cell." She plopped a pat of butter onto the grill. When the butter melted, she cracked the eggs into it, close enough for their whites to merge. While they sizzled, she buttered two slices of sourdough bread and put them on the grill. "I didn't know this place was called Red's," Josey said, reading the card. Chloe smiled when she thought of her great-grandfather. "Another family tradition. My great-grandfather had red hair. So did my mother." Chloe sprinkled the eggs with salt and pepper and a pinch of dill, then turned them over with her spatula. She flipped the quickly toasting bread too. She'd spent her childhood watching her great-grandfather do this, and here at the shop was the only time she felt him near anymore. "Do you want this for here or to go?" "To go." Chloe sprinkled a little more salt and pepper on the eggs, made sure the yolks had firmed ever so slightly, then topped them with cheese. She let the cheese melt before scooping the eggs up and putting them on the buttered sourdough.

Once upon a time I'd left Los Angeles and been swallowed down the throat of a life in which my sole loyalty was to my tongue. My belly. Myself. My mother called me selfish and so selfish I became. From nineteen to twenty-five I was a mouth, sating. For myself I made three-day braises and chose the most marbled meats, I played loose with butter and cream. My arteries were young, my life pooling before me, and I lapped, luxurious, from it. I drank, smoked, flew cheap red-eyes around Europe, I lived in thrilling shitholes, I found pills that made nights pass in a blink or expanded time to a soap bubble, floating, luminous, warm. Time seemed infinite, then. I begged famous chefs for the chance to learn from them. I entered competitions and placed in a few. I volunteered to work brunch, turn artichokes, clean the grease trap. I flung my body at all of it: the smoke and singe of the grill station, a duck's breast split open like a geode, two hundred oysters shucked in the walk-in, sex in the walk-in, drunken rides around Paris on a rickety motorcycle and no helmet, a white truffle I stole and shaved in secret over a bowl of Kraft mac n' cheese for me, just me, as my body strummed the high taut selfish song of youth. On my twenty-fifth birthday I served black-market fugu to my guests, the neurotoxin stinging sweetly on my lips as I waited to see if I would, by eating, die. At that age I believed I knew what death was: a thrill, like brushing by a friend who might become a lover.

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.

Chad made a sour face. He turned to Shadow. “Okay,” said Chad. “Through that door and into the sally port.” “What?” “Out there. Where the car is.” Liz unlocked the doors. “You make sure that orange uniform comes right back here,” she said to the deputy. “The last felon we sent down to Lafayette, we never saw the uniform again. They cost the county money.” They walked Shadow out to the sally port, where a car sat idling. It wasn’t a sheriff’s department car. It was a black town car. Another deputy, a grizzled white guy with a mustache, stood by the car, smoking a cigarette. He crushed it out underfoot as they came close, and opened the back door for Shadow. Shadow sat down, awkwardly, his movements hampered by the cuffs and the hobble. There was no grille between the back and the front of the car. The two deputies climbed into the front of the car. The black deputy started the motor. They waited for the sally port door to open. “Come on, come on,” said the black deputy, his fingers drumming against the steering wheel. Chad Mulligan tapped on the side window. The white deputy glanced at the driver, then he lowered the window. “This is wrong,” said Chad. “I just wanted to say that.” “Your comments have been noted, and will be conveyed to the appropriate authorities,” said the driver. The doors to the outside world opened. The snow was still falling, dizzying into the car’s headlights. The driver put his foot on the gas, and they were heading back down the street and on to Main Street. “You heard about Wednesday?” said the driver. His voice sounded different, now, older, and familiar. “He’s dead.” “Yeah. I know,” said Shadow. “I saw it on TV.” “Those fuckers,” said the white officer. It was the first thing he had said, and his voice was rough and accented and, like the driver’s, it was a voice that Shadow knew. “I tell you, they are fuckers, those fuckers.” “Thanks for coming to get me,” said Shadow. “Don’t mention it,” said the driver. In the light of an oncoming car his face already seemed to look older. He looked smaller, too. The last time Shadow had seen him he had been wearing lemon-yellow gloves and a check jacket. “We were in Milwaukee. Had to drive like demons when Ibis called.” “You think we let them lock you up and send you to the chair, when I’m still waiting to break your head with my hammer?” asked the white deputy gloomily, fumbling in his pocket for a pack of cigarettes. His accent was Eastern European. “The real shit will hit the fan in an hour or less,” said Mr. Nancy, looking more like himself with each moment, “when they really turn up to collect you. We’ll pull over before we get to Highway 53 and get you out of those shackles and back into your own clothes.” Czernobog held up a handcuff key and smiled. “I like the mustache,” said Shadow. “Suits you.” Czernobog stroked it with a yellowed finger. “Thank you.” “Wednesday,” said Shadow. “Is he really dead? This isn’t some kind of trick, is it?” He realized that he had been holding on to some kind of hope, foolish though it was. But the expression on Nancy’s face told him all he needed to know, and the hope was gone.

The crackle of ice being broken on the slop bucket awoke him. Thin grey light penetrated the hut through a narrow grille in the opposite wall. A man stood on the rotting plank floor, looking down at him. “It was Daniel,” the man said, rich voice belying a wasting physique. “He has found peace, Mannie?” “Yes, Samuel. He has found peace.” Samuel listened to Mannie grunt as he climbed to his cubicle. He felt a stirring beside him. Joe’s voice was heavy with sleep. “I was in a steaming bath. A fluffy white towel draped over the side. Then I heard Mannie. What was he doing in my dream?” “Daniel’s dead.” “One less for them.” They made no move to rise. Five months in camp had taught them the value of conserving energy. “Do you dream, Samuel?” “Yes. Rachel is grown up in my dreams. She is beautiful.” “I dream of Helena. I hold her tight, refusing to let her go. I am glad that it is only a dream. If I hadn’t forced her mother to take her away before it was too late…” “Sometimes,” said Samuel, “I imagine that I hadn’t let my parents take Rachel. She clung to me. The loss of her mother hit her hard.” “Helena is fortunate. She still has her mother.” “She still has her father, too.” “But for how much longer? You have heard the whispers. The Red Army is coming.” “Maybe it will be here today.” “Too soon. Perhaps a week. Who knows? By then, we could all be dead.” “If only there was a way to…” He sighed. “It doesn’t matter.” “Say it.” “If only there was a way to see our daughters again. Just once. I am not afraid of death, but my greatest regret will be not having gazed upon my daughter’s fair face one more time.”  “Maybe there is a way.” “Joe, do not make jokes.” “I am serious. What if we could ensure that one of us leaves here alive? Listen…” * * *

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.

KATHLEEN: I think I’m falling for Garner Bradford. ROSE: What! Hang on a minute. Let me pass the baby to Henry so I can concentrate on this conversation. One sec. Okay. I’m in my bedroom with the door closed. You’re falling for Garner Bradford? KATHLEEN: I’ve been trying hard not to and I’ve been doing an okay job of it, but the company held one of its family barbecue picnics this afternoon. I went and he was there with his girls and it melted me. Seeing him with them. ROSE: More details, please. KATHLEEN: I was talking with one of the women from accounting when I spotted him getting into the food line with the girls. I excused myself and hurried over because it looked like he could use an extra hand. He can’t very well hold three plates at once, right? ROSE: Right. KATHLEEN: I ended up filling his daughter Willow’s plate. ROSE: Which one is Willow? KATHLEEN: The older one. She’s four. Nora, the younger one, is two. After I carried Willow’s plate to their table, Garner was sort of honor-bound to invite me to join them. So I sat down, and when I looked across the table, I saw that Garner had a burger exactly like mine. We both chose the bun with sesame seeds. We both put tomatoes and pickles and grilled onions and ketchup and mustard on ours. ROSE: Let me guess. Neither one of your burgers had lettuce. KATHLEEN: Exactly! No lettuce. ROSE: It sounds like fate. KATHLEEN: That’s what I thought. It felt more and more like fate the longer I sat there. Willow is serious and quiet. Nora is sweet and busy. They’re gorgeous little girls, Rose. ROSE: I’m sure they are. KATHLEEN: And Garner was wonderful with them. He used a wet wipe to clean their hands. He cut their hot dogs into tiny pieces. He brought their sippy cups out of his bag. He redid Willow’s ponytail when it started to sag. The girls look at him like he hung the moon. ROSE: And by the time you finished your lettuce-free hamburger, you were looking at him like he hung the moon, too. KATHLEEN: Yes. ROSE: Mm-hmm. KATHLEEN:

We'll begin with your name, shall we? Just what might that be, cully?" "Jake Chambers." With his nose pinched shut, his voice sounded nasal and foggy. "And are you a Not-see, Jake Chambers?" For a moment, Jake wondered if this was a peculiar way of asking him if he was blind...but of course they could all see he wasn't. "I don't understand what--" Tick-Tock shook him back and forth by the nose. "Not-See! Not-See! You just want to stop playing with me, boy!" "I don't understand--" Jake began, and then he looked at the old machine-gun hanging from the chair and thought once more of the crashed Focke-Wulf. The pieces fell together in his mind. "No--I'm not a Nazi. I'm an American. All that ended long before I was born!" The Tick-Tock Man released his hold on Jake's nose, which immediately began to gush blood. "You could have told me that in the first place and saved yourself all sorts of pain, Jake Chambers...but at least now you understand how we do things around here, don't you?" Jake nodded. "Ar. Well enough! We'll start with the simple questions." Jake's eyes drifted back to the ventilator grille. What he had seen before was still there; it hadn't been just his imagination. Two gold-ringed eyes floated in the dark behind the chrome louvers. Oy. Tick-Tock slapped his face, knocking him back into Gasher, who immediately pushed him forward again. "It's school-time, dear heart," Gasher whispered. "Mind yer lessons, now! Mind em wery sharp!" "Look at me when I'm talking to you," Tick-Tock said. "I'll have some respect, Jake Chambers, or I'll have your balls." "All right." Tick-Tock's green eyes gleamed dangerously. "All right what?" Jake groped for the right answer, pushing away the tangle of questions and the sudden hope which had dawned in his mind. And what came was what would have served at his own Cradle of the Pubes...otherwise known as The Piper School. "All right, sir?" Tick-Tock smiled. "That's a start, boy," he said, and leaned forward, forearms on his thighs. "Now...what's an American?

Little Nicky heads to the Badlands to see the show for himself. The Western Roads are outside his remit as a U.S. Treasury agent, but he knows the men he wants are its denizens. Standing on the corner of the Great Western and Edinburgh Roads, a sideshow, a carnival of the doped, the beaten, and the crazed. He walks round to the Avenue Haig strip and encounters the playground of Shanghai’s crackpots, cranks, gondoos, and lunatics. He’s accosted constantly: casino touts, hustling pimps, dope dealers; monkeys on chains, dancing dogs, kids turning tumbles, Chinese ‘look see’ boys offering to watch your car. Their numbers rise as the Japs turn the screws on Shanghai ever tighter. Half-crazy American missionaries try to sell him Bibles printed on rice paper—saving souls in the Badlands is one tough beat. The Chinese hawkers do no better with their porno cards of naked dyed blondes, Disney characters in lewd poses, and bare-arsed Chinese girls, all underage. Barkers for the strip shows and porno flicks up the alleyways guarantee genuine French celluloid of the filthiest kind. Beggars abound, near the dealers and bootleggers in the shadows, selling fake heroin pills and bootleg samogon Russian vodka, distilled in alleyways, that just might leave you blind. Off the Avenue Haig, Nicky, making sure of his gun in its shoulder holster, ventures up the side streets and narrow laneways that buzz with the purveyors of cure-all tonics, hawkers of appetite suppressants, male pick-me-ups promising endless virility. Everything is for sale—back-street abortions and unwanted baby girls alongside corn and callus removers, street barbers, and earwax pickers. The stalls of the letter writers for the illiterate are next to the sellers of pills to cure opium addiction. He sees desperate refugees offered spurious Nansen passports, dubious visas for neutral Macao, well-forged letters of transit for Brazil. He could have his fortune told twenty times over (gypsy tarot cards or Chinese bone chuckers? Your choice). He could eat his fill—grilled meat and rice stalls—or he could start a whole new life: end-of-the-worlders and Korean propagandists offer cheap land in Mongolia and Manchukuo.

So,” Marlboro Man began over dinner one night. “How many kids do you want to have?” I almost choked on my medium-rare T-bone, the one he’d grilled for me so expertly with his own two hands. “Oh my word,” I replied, swallowing hard. I didn’t feel so hungry anymore. “I don’t know…how many kids do you want to have?” “Oh, I don’t know,” he said with a mischievous grin. “Six or so. Maybe seven.” I felt downright nauseated. Maybe it was a defense mechanism, my body preparing me for the dreaded morning sickness that, I didn’t know at the time, awaited me. Six or seven kids? Righty-oh, Marlboro Man. Righty…no. “Ha-ha ha-ha ha. Ha.” I laughed, tossing my long hair over my shoulder and acting like he’d made a big joke. “Yeah, right! Ha-ha. Six kids…can you imagine?” Ha-ha. Ha. Ha.” The laughter was part humor, part nervousness, part terror. We’d never had a serious discussion about children before. “Why?” He looked a little more serious this time. “How many kids do you think we should have?” I smeared my mashed potatoes around on my plate and felt my ovaries leap inside my body. This was not a positive development. Stop that! I ordered, silently. Settle down! Go back to sleep! I blinked and took a swig of the wine Marlboro Man had bought me earlier in the day. “Let’s see…,” I answered, drumming my fingernails on the table. “How ’bout one? Or maybe…one and a half?” I sucked in my stomach--another defensive move in an attempt to deny what I didn’t realize at the time was an inevitable, and jiggly, future. “One?” he replied. “Aw, that’s not nearly enough of a work crew for me. I’ll need a lot more help than that!” Then he chuckled, standing up to clear our plates as I sat there in a daze, having no idea whether or not he was kidding. It was the strangest conversation I’d ever had. I felt like the roller coaster had just pulled away from the gate, and the entire amusement park was pitch-black. I had no idea what was in front of me; I was entering a foreign land. My ovaries, on the other hand, were doing backflips, as if they’d been wandering, parched, in a barren wasteland and finally, miraculously, happened upon a roaring waterfall. And that waterfall was about six feet tall, with gray hair and bulging biceps. They never knew they could experience such hope.

I took the stairs two at a time, excited to have company today. When I opened the door I gasped and stood there in shock a moment before saying, “Patti, it’s awesome!” She had decorated with my school colors. Royal blue and gold streamers crisscrossed the ceiling, and balloons were everywhere. I heard her and the twins come up behind me, Patti giggling and Marna oohing. I was about to hug Patti, when a movement on the other side of the room caught my eye through the dangling balloon ribbons. I cursed my stupid body whose first reaction was to scream. Midshriek, I realized it was my dad, but my startled system couldn’t stop its initial reaction. A chain reaction started as Patti, then both the twins screamed, too. Dad parted the balloons and slunk forward, chuckling. We all shut up and caught our breaths. “Do you give all your guests such a warm welcome?” Patti’s hand was on her heart. “Geez, John! A little warning next time?” “I bet you’re wishing you’d never given me that key,” Dad said to Patti with his most charming, frightening grin. He stared at her long enough to make her face redden and her aura sputter. She rolled her eyes and went past him to the kitchen. “We’re about to grill,” she said without looking up from the food prep. “You’re welcome to stay.” Her aura was a strange blend of yellow and light gray annoyance. “Can’t stay long. Just wanted to see my little girl on her graduation day.” Dad nodded a greeting at the twins and they slunk back against the two barstools at the counter. My heart rate was still rapid when he came forward and embraced me. “Thanks for coming,” I whispered into his black T-shirt. I breathed in his clean, zesty scent and didn’t want to let him go. “I came to give you a gift.” I looked up at him with expectancy. “But not yet,” he said. I made a face. Patti came toward the door with a platter of chicken in her hands, a bottle of BBQ sauce and grilling utensils under her arm, and a pack of matches between her teeth. Dad and I both moved to take something from her at the same time. He held up a hand toward me and said, “I got it.” He took the platter and she removed the matches from her mouth. “I can do it,” she insisted. He grinned as I opened the door for them. “Yeah,” he said over his shoulder. “I know you can.” And together they left for the commons area to be domesticated. Weird.

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.

Nope. Look. The Raft is a media event. But in a much more profound, general sense than you can possibly imagine." "Huh?" "It's created by the media in that without the media, people wouldn't know it was here, Refus wouldn't come out and glom onto it the way they do. And it sustains the media. It creates a lot of information flow-movies, news reports - - you know." "So you're creating your own news event to make money off the information flow that it creates?" says the journalist, desperately trying to follow. His tone of voice says that this is all a waste of videotape. His weary attitude suggests that this is not the first time Rife has flown off on a bizarre tangent. "Partly. But that's only a very crude explanation. It really goes a lot deeper than that. You've probably heard the expression that the Industry feeds off of biomass, like a whale straining krill from the ocean." "I've heard the expression, yes." "That's my expression. I made it up. An expression like that is just like a virus, you know -- it's a piece of information -- data -- that spreads from one person to the next. Well, the function of the Raft is to bring more biomass. To renew America. Most countries are static, all they need to do is keep having babies. But America's like this big old clanking, smoking machine that just lumbers across the landscape scooping up and eating everything in sight. Leaves behind a trail of garbage a mile wide. Always needs more fuel... "Now I have a different perspective on it. America must look, to those poor little buggers down there, about the same as Crete looked to those poor Greek suckers. Except that there's no coercion involved. Those people down there give up their children willingly. Send them into the labyrinth by the millions to be eaten up. The Industry feeds on them and spits back images, sends out movies and TV programs, over my networks, images of wealth and exotic things beyond their wildest dreams, back to those people, and it gives them something to dream about, something to aspire to. And that is the function of the Raft. It's just a big old krill carrier." Finally the journalist gives up on being a journalist, just starts to slag L. Bob Rife openly. He's had it with this guy. "That's disgusting. I can't believe you can think about people that way." "Shit, boy, get down off your high horse. Nobody really gets eaten. It's just a figure of speech. They come here, they get decent jobs, find Christ, buy a Weber grill, and live happily ever after. What's wrong with that?

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

The trail wasn’t hard to follow. It had a pattern. An irregular patch of scattered spots that looked like spots of tar in the artificial light was interspersed every fourth or fifth step by a dark gleaming splash where blood had spurted from the wound. Now that all the soul people had been removed from the street, the five detectives moved swiftly. But they could still feel the presence of teeming people behind the dilapidated stone façades of the old reconverted buildings. Here and there the white gleams of eyes showed from darkened windows, but the silence was eerie. The trail turned from the sidewalk into an unlighted alleyway between the house beyond the rooming house, which described itself by a sign in a front window reading: Kitchenette Apts. All conveniences, and the weather-streaked red-brick apartment beyond that. The alleyway was so narrow they had to go in single file. The sergeant had taken the power light from his driver, Joe, and was leading the way himself. The pavement slanted down sharply beneath his feet and he almost lost his step. Midway down the blank side of the building he came to a green wooden door. Before touching it, he flashed his light along the sides of the flanking buildings. There were windows in the kitchenette apartments, but all from the top to the bottom floor had folding iron grilles which were closed and locked at that time of night, and dark shades were drawn on all but three. The apartment house had a vertical row of small black openings one above the other at the rear. They might have been bathroom windows but no light showed in any of them and the glass was so dirty it didn’t shine. The blood trail ended at the green door. “Come out of there,” the sergeant said. No one answered. He turned the knob and pushed the door and it opened inward so silently and easily he almost fell into the opening before he could train his light. Inside was a black dark void. Grave Digger and Coffin Ed flattened themselves against the walls on each side of the alley and their big long-barreled .38 revolvers came glinting into their hands. “What the hell!” the sergeant exclaimed, startled. His assistants ducked. “This is Harlem,” Coffin Ed grated and Grave Digger elaborated: “We don’t trust doors that open.” Ignoring them, the sergeant shone his light into the opening. Crumbling brick stairs went down sharply to a green iron grille. “Just a boiler room,” the sergeant said and put his shoulders through the doorway. “Hey, anybody down there?” he called. Silence greeted him. “You go down, Joe, I’ll light your way,” the sergeant said. “Why me?” Joe protested. “Me and Digger’ll go,” Coffin Ed said. “Ain’t nobody there who’s alive.

I was getting my knife sharpened at the cutlery shop in the mall,” he said. It was where he originally bought the knife. The store had a policy of keeping your purchase razor sharp, so he occasionally brought it back in for a free sharpening. “Anyway, it was that day that I met this Asian male. He was alone and really nice looking, so I struck up a conversation with him. Well, I offered him fifty bucks to come home with me and let me take some photos. I told him that there was liquor at my place and indicated that I was sexually attracted to him. He was eager and cooperative so we took the bus to my apartment. Once there, I gave him some money and he posed for several photos. I offered him the rum and Coke Halcion-laced solution and he drank it down quickly. We continued to drink until he passed out, and then I made love to him for the rest of the afternoon and early evening. I must have fallen asleep, because when I woke up it was late. I checked on the guy. He was out cold, still breathing heavily from the Halcion. I was out of beer and walked around the corner for another six-pack but after I got to the tavern, I started drinking and before I knew it, it was closing time. I grabbed my six-pack and began walking home. As I neared my apartment, I noted a lot of commotion, people milling about, police officers, and a fire engine. I decided to see what was going on, so I came closer. I was surprised to see they were all standing around the Asian guy from my apartment. He was standing there naked, speaking in some kind of Asian dialect. At first, I panicked and kept walking, but I could see that he was so messed up on the Halcion and booze that he didn’t know who or where he was. “I don’t really know why, Pat, but I strode into the middle of everyone and announced he was my lover. I said that we lived together at Oxford and had been drinking heavily all day, and added that this was not the first time he left the apartment naked while intoxicated. I explained that I had gone out to buy some more beer and showed them the six-pack. I asked them to give him a break and let me take him back home. The firemen seemed to buy the story and drove off, but the police began to ask more questions and insisted that I take them to my apartment to discuss the matter further. I was nervous but felt confident; besides, I had no other choice. One cop took him by the arm and he followed, almost zombie-like. “I led them to my apartment and once inside, I showed them the photos I had taken, and his clothes neatly folded on the arm of my couch. The cops kept trying to question the guy but he was still talking gibberish and could not answer any of their questions, so I told them his name was Chuck Moung and gave them a phony date of birth. I handed them my identification and they wrote everything down in their little notebooks. They seemed perturbed and talked about writing us some tickets for disorderly conduct or something. One of them said they should take us both in for all the trouble we had given them. “As they were discussing what to do, another call came over their radio. It must have been important because they decided to give us a warning and advised me to keep my drunken partner inside. I was relieved. I had fooled the authorities and it gave me a tremendous feeling. I felt powerful, in control, almost invincible. After the officers left, I gave the guy another Halcion-filled drink and he soon passed out. I was still nervous about the narrow escape with the cops, so I strangled him and disposed of his body.

quick kiss on the side of the head, stepped beside her, and grabbed the tongs to put the steaks on the grill. They sizzled when they hit the hot metal rack, and he closed the lid to let them cook. “I love it back here,” Claire said, a touch of nervousness in her voice he hoped to erase tonight. He wanted her to be comfortable with him all the time. “While the house and barn are

Your Performance Day Sample Meals TIME—MEAL 7 a.m.—Oatmeal, berries, 2 eggs, 2 tablespoons flaxseeds 9:15 a.m.—Preworkout shooter 11:15 a.m.—Postworkout shake 12:15 p.m.—Turkey sandwich on 100 percent whole wheat bread with 6 ounces turkey, avocado, and piled with other vegetables, along with a spinach salad with olive oil and vinegar dressing 3 p.m.—Apple with 1/4 cup nuts 6 p.m.—5 ounces grilled salmon, 1/2 cup whole wheat couscous, steamed asparagus drizzled with olive oil and lemon after cooking 9:30 p.m.—1 cup low-fat cottage cheese and 1/2 cup berries

Death Valley is the perfect flesh-grilling device, the Foreman Grill in Mother Nature’s cupboard. It’s a big, shimmering sea of salt ringed by mountains that bottle up the heat and force it right back down on your skull. The average air temperature hovers around 125 degrees, but once the sun rises and begins broiling the desert floor, the ground beneath Scott’s feet would hit a nice, toasty 200 degrees—exactly the temperature you need to slow roast a prime rib. Plus, the air is so dry that by the time you feel thirsty, you could be as good as dead; sweat is sucked so quickly from your body,you can be dangerously dehydrated before it even registers in your throat. Try to conserve water,and you could be a dead man walking. But every July, ninety runners from around the world spend up to sixty straight hours running down the sizzling black ribbon of Highway 190, making sure to stay on the white lines so the soles of their running shoes don’t melt.

Lulu is not a big woman. This Atlanta grandmother is just over five feet tall. But she is a fighter, and she can shoot -- as several black carjackers discovered. In April 2012 Lulu took her grandson back to her daughter’s house. When she got in her car to leave she was approached by armed men. They mistakenly identified her as easy prey: “(The suspect) shouted, ‘Give me the (blanking) money and open the (blanking) door!’” Campbell told The Telegraph, describing her ordeal. “I said, ‘Oh my God, somebody is going to rob me.’ I said, ‘Baby, you’re going to kill me anyway, so I don’t have to open it!’” Campbell says the man fired at her, missing. The 57-year-old fired back, striking him in the chest. Her truck sustained eight bullet holes in the hood, one in the grill. Both front side windows were destroyed. The second man fled after she shot at him. “I carry a gun all the time,” she said.3

Protein and the Story of the AGEs Advanced glycation end-products (AGEs) can do some serious damage, especially over time. An article in The Clinical Journal of the American Society of Nephrology makes several important points about protein and its relationship to many of the diseases of aging: • Human studies indicate that excess dietary protein promotes progressive kidney damage by increasing the AGE burden. • A prudent approach is to recommend that people with chronic kidney disease achieve the recommended dietary allowance of protein—0.8 g/kg per day, or about 10 percent of total caloric intake— with an emphasis on high-quality protein, low in AGEs. • Conversely, very low dietary protein intake may lead to malnutrition, especially in those with advanced chronic kidney disease. • The dietary AGE load can be minimized by consuming nonmeat proteins. • There are several culinary methods that reduce AGE formation during cooking—steaming, poaching, boiling, and stewing. Frying, broiling, or grilling should be avoided, as they promote AGE formation. • Limitation of dietary AGEs seems prudent in those with obesity, diabetes, and other risk factors for chronic kidney disease.i With the gradual onset of kidney failure, acidosis again ensues and will lead to all types of inflammation and metabolic abnormalities. The preceding recommendations for how to avoid turning a meal into AGEs should become a major agingmanagement technology for Baby Boomers everywhere. — Leonard Smith, M.D.

The unmarked black V8 Dodge Charger roared down the ramp and onto the Lake Washington Floating Bridge. Theirs was not the standard vehicle assignment for Seattle Police detectives, but David happened to be at the right place at the right time to propose a six-month test period for the Charger within the Seattle’s Homicide Unit. They worked well for Traffic, and it was decided they might fill a need for Homicide as well. Red and blue strobes flashed their warning from behind the Charger’s front grill as well as the car’s rear window well.

chicken on the grill

You’re…” Kate hesitated. “You know him pretty well for such a short period of time.” “Kate, get over this, will you? I’ve worked with him in my grill for about a year. Just…do your thing, okay?

Saucy Chicken Strips   Time: 15 minutes Servings: 2   These chicken strips are so good you won’t miss the breading. You can eat them alone, with a side or on top of a salad or stirfry. Ingredients: 6 chicken breast strips 2 tbsp. peanut butter 1/4 tsp. cinnamon 1/8 tsp. nutmeg 1/2 tsp. curry 1/4 tsp. black pepper 1/4 tsp. chili powder (optional) 1/4 tsp. garlic powder 1 to 2 tbsp. water Sesame seeds (optional) How to Cook: Heat a stovetop griddle or grill to medium heat. Mix the sauce ingredients together in a medium-sized bowl. With a brush, brush the sauce onto the tops of the chicken breast strips. Put the strips sauce side down onto the griddle or grill. Then, brush the tops with more sauce. Continue to flip the chicken strips every couple of minutes, adding more sauce every time you flip. Cook the strips for about 7 minutes or until the chicken is thoroughly cooked and opaque when you cut into the middle. Sprinkle sesame seeds onto both sides of the strips. Serve these strips with a vegetable side dish or over a salad.

GRILLED ZUCCHINI PIZZA BITES SERVES  8   PREPARATION TIME  10 MINUTES   COOKING TIME  10 MINUTES I don’t know anyone who can say no to a mini pizza. Here, instead of pizza dough, thinly sliced zucchini rounds provide a healthy base for the marinara sauce and mozzarella. I top each with a small round of pepperoni, which is easily omitted for a lighter, vegetarian snack. These disappear fast, so double the recipe if your crew is extra hungry! 2 medium zucchini 2 teaspoons olive oil ¼ cup homemade or store-bought marinara sauce 24 pieces of thinly sliced low-fat pepperoni (optional) 4 ounces fresh mozzarella cheese, cut into 24 pieces ½ teaspoon kosher salt   1 Line a rimmed baking sheet with aluminum foil, adjust an oven rack to the upper-middle position, and preheat the broiler to high. 2 Trim the ends from the zucchini and slice each zucchini crosswise into ½- to ¾-inch rounds (you should get about 24 rounds). Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the zucchini and cook until browned on one side (in batches, if needed), 4 to 5 minutes. 3 Transfer the zucchini to the baking sheet, browned side up. Top each zucchini round with ½ teaspoon of the marinara sauce, a pepperoni slice (if using), and a piece of mozzarella. Broil the zucchini until the cheese is melted, 2 to 3 minutes (watch the pizza bites closely, as broiler intensities vary). 4 Remove the zucchini from the oven and transfer to a platter. Sprinkle with the salt and serve warm. PER SERVING: Calories 74 / Protein 9g / Dietary Fiber 3g / Sugars 1g / Total Fat 5g

Damon Silvers, an AFL-CIO attorney and a member of the panel, was grilling me about PPIP, trying to get me to admit it was a heads-Wall-Street-wins-tails-taxpayers-lose scam, when the cross-examination took a personal turn. “Let me stop you right there,” Silvers said. “What I don’t get—and I practice law, and you’ve been in banking—is a deal—” “I’ve never actually been in banking,” I interrupted. “Well, a long time ago,” he said. “Actually, never,” I replied. “Investment banking,” Silvers retorted. “Never investment banking,” I said. “I’ve spent my entire life in public service at the Treasury and the Federal Reserve.” “All right,” Silvers conceded. “Very well then.” And then he continued his attack on PPIP as a shocking handout to financial interests.

But it isn’t the fun of DIY invention, urban exploration, physical danger, and civil disorder that the Z-Boys enjoyed in 1976. It is fun within serious limits, and for all of its thrills it is (by contrast) scripted. And rather obedient. The fact that there are public skateparks and high-performance skateboards signals progress: America has embraced this sport, as it did bicycles in the nineteenth century. Towns want to make skating safe and acceptable. The economy has more opportunity to grow. America is better off for all of this. Yet such government and commercial intervention in a sport that was born of radical liberty means that the fun itself has changed; it has become mediated. For the skaters who take pride in their flashy store-bought equipment have already missed the Z-Boys’ joke: Skating is a guerrilla activity. It’s the fun of beating, not supporting, the system. P. T. Barnum said it himself: all of business is humbug. How else could business turn a profit, if it didn’t trick you with advertising? If it didn’t hook you with its product? This particular brand of humbug was perfected in the late 1960s, when merchandise was developed and marketed and sold to make Americans feel like rebels. Now, as then, customers always pay for this privilege, and purveyors keep it safe (and generally clean) to curb their liability. They can’t afford customers taking real risks. Plus it’s bad for business to encourage real rebellion. And yet, marketers know Americans love fun—they have known this for centuries. And they know that Americans, especially kids, crave autonomy and participation, so they simulate the DIY experience at franchises like the Build-A-Bear “workshops,” where kids construct teddy bears from limited options, or “DIY” restaurants, where customers pay to grill their own steaks, fry their own pancakes, make their own Bloody Marys. These pay-to-play stores and restaurants are, in a sense, more active, more “fun,” than their traditional competition: that’s their big selling point. But in both cases (as Barnum knew) the joke is still on you: the personalized bear is a standardized mishmash, the personalized food is often inedible. As Las Vegas knows, the house always wins. In the history of radical American fun, pleasure comes from resistance, risk, and participation—the same virtues celebrated in the “Port Huron Statement” and the Digger Papers, in the flapper’s slang and the Pinkster Ode. In the history of commercial amusement, most pleasures for sale are by necessity passive. They curtail creativity and they limit participation (as they do, say, in a laser-tag arena) to a narrow range of calculated surprises, often amplified by dazzling technology. To this extent, TV and computer screens, from the tiny to the colossal, have become the scourge of American fun. The ubiquity of TV screens in public spaces (even in taxicabs and elevators) shows that such viewing isn’t amusement at all but rather an aggressive, ubiquitous distraction. Although a punky insurgency of heedless satire has stung the airwaves in recent decades—from equal-opportunity offenders like The Simpsons and South Park to Comedy Central’s rabble-rousing pundits, Jon Stewart and Stephen Colbert—the prevailing “fun” of commercial amusement puts minimal demands on citizens, besides their time and money. TV’s inherent ease seems to be its appeal, but it also sends a sobering, Jumbotron-sized message about the health of the public sphere.

The car slows down, interrupting his thoughts. "Here we are," says Ian, sitting up straight. He puts on his hat and takes a deep breath. "Let the show begin." He opens the door and camera flashes dazzle him. Adoring voices call him and a crowd circles him. "Come on, little Key." Maicol turns and smiles. "Excited girls can’t wait to tear you to pieces." He imitates a lion’s roar. Then he gets out and more flashes of light fly into the car. Andrea grasps the door handle, trying to keep his internal disorder under control. His skin sizzles as if on a grill and his heart is bursting through his rib cage. His hand trembles so much that he can’t even lower the simple lever. One door separates him from the new world that he’s about to enter. And he wonders why he's doing it. For the money? Because Susanna is enthusiastic? To glorify himself and his pride? Out of curiosity? He’s afraid of changing and perhaps Ian is right. The only thing is to be yourself, but put up barriers. He had been Andrea, as always, that afternoon in Clusone, but had placed Key in front as a layer to protect his true essence. His true self. Andrea thinks back to the image of his reflection. He focuses, wraps himself in it, and feels that he can control the turmoil. His breathing is regular. Calm now, he lowers the handle. He places a foot on the ground and steps out, as relaxed as if among friends. He’s bombarded by camera flashes and questions that fly at him wildly, but smiles as soon as Ian and Maicol stand by his side. "Good evening everyone. I’m Key," he says confidently. And time stops in a glow of solomonic certainty: now he knows who it was on stage with Nicolle.

Joe nudged Sean’s arm. “I swear, I could tell time by how often Emma looks at you just by counting off the seconds.” Sean resisted the urge to turn and look. “She’s nervous, that’s all.” “That’s not nerves.” “I think I know her better than you do.” Joe laughed. “You’ve known her a week.” “Ten days.” “Hate to burst your bubble, but I’ve known her longer than ten days. Not well, but I’ve run into her at Mike and Lisa’s. Not that it matters. That look on a woman’s face is pretty universal.” “There’s no look.” “Oh, there’s a look,” Kevin said. “There might be a look,” Leo added. “Mike and I can’t see,” Evan added. “We’re facing the wrong way. We could turn around, but she might wonder why we’re all staring at her.” Even though he figured his cousins were pulling his leg, Sean angled his body a little so he could see her in his peripheral vision. Okay, so she was looking at him. A lot. But Joe and Kevin were still full of crap because there was no look.The glances were too quick to read anything into, never mind the kind of message they were implying she was sending. He watched her watching him for a while, and then Aunt Mary told them to get the meat ready so they could fire the grill. Since his cousins made for more than enough chefs stirring the soup and he needed a break from the visual game of tag he and Emma were playing he grabbed a beer and made his way to the big toolshed. It was the unofficial Kowalski man cave, where females feared to tread. Even Aunt Mary would just stand outside and bellow rather than cross the threshold.

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.

I needed to grab another box of screws, but, when I got to the truck, I realized I’d left my wallet in my tool bucket. When I went back ground the house to get it, she had my plans open and was double-checking all my measurements.” Emma’s cheeks burned when Gram laughed at Sean’s story, but, since she couldn’t deny it, she stuck her last bite of the fabulous steak he’d grilled into her mouth. “That’s my Emma,” Gram said. “I think her first words were ‘If you want something done right, do it yourself.’” “In my defense,” she said when she’d swallowed, pointing her fork at Sean for emphasis, “my name is on the truck, and being able to pound nails doesn’t make you a builder. I have a responsibility to my clients to make sure they get quality work.” “I do quality work.” “I know you build a quality deck, but stairs are tricky.” She smiled sweetly at him. “I had to double-check.” “It’s all done but the seating now and it’s good work, even though I practically had to duct tape you to a tree in order to work in peace.” She might have taken offense at his words if not for the fact he was playing footsie with her under the table. And when he nudged her foot to get her to look at him, he winked in that way that—along with the grin—made it almost impossible for her to be mad at him. “It’s Sean’s turn to wash tonight. Emma, you dry and I’ll put away.” “I’ll wash, Gram. Sean can dry.” “I can wash,” Sean told her. “The world won’t come to an end if I wash the silverware before the cups.” “It makes me twitch.” “I know it does. That’s why I do it.” He leaned over and kissed her before she could protest. “That new undercover-cop show I like is on tonight,” Gram said as they cleared the table. “Maybe Sean won’t snort his way through this episode.” He laughed and started filling the sink with hot, soapy water. “I’m sorry, but if he keeps shoving his gun in his waistband like that, he’s going to shoot his…he’s going to shoot himself in a place men don’t want to be shot.” Emma watched him dump the plates and silverware into the water—while three coffee mugs sat on the counter waiting to be washed—but forced herself to ignore it. “Can’t be worse than the movie the other night.” “That was just stupid,” Sean said while Gram laughed. They’d tried to watch a military-action movie and by the time they were fifteen minutes in, she thought they were going to have to medicate Sean if they wanted to see the end. After a particularly heated lecture about what helicopters could and couldn’t do, Emma had hushed him, but he’d still snorted so often in derision she was surprised he hadn’t done permanent damage to his sinuses. “I don’t want you to think that’s real life,” he told them. “I promise,” Gram said, “if I ever want to use a tank to break somebody out of a federal prison, I’ll ask you how to do it correctly first.” Sean kissed the top of her head. “Thanks, Cat. At least you appreciate me, unlike Emma, who just tells me to shut up.” “I’d appreciate you more if there wasn’t salad dressing floating in the dishwater you’re about to wash my coffee cup in.” “According to the official guy’s handbook, if I keep doing it wrong, you’re supposed to let me watch SportsCenter while you do it yourself.” “Did the official guy’s handbook also tell you that if that happens, you’ll also be free to watch the late-night sports show while I do other things myself?

But most important, you make me happy.” She threw her arms around his neck and—just to be different—she kissed him this time. And then she reached into the back pocket of her jeans and pulled out the blank sticky note. It was a little tattered now, but she held it out to him. “Wondering what you were going to say has been killing me.” He took it from her and then pulled out a pen that said Jasper’s Bar and Grille from his back pocket. I love you, he wrote, and then he stuck it to the front of her shirt. “So you won’t ever doubt it,” he said in a husky voice. “Let’s go inside and get started on this for-real thing we have going on.” She took his hand and tugged him toward the door. “And, because I love you, I’ll start by stripping you out of that pink shirt.

An odourless poison leaked out of him. His dearest childhood memories were of the practical jokes he had played on the servants. Stringing ropes to trip them up, setting off firecrackers under their beds, unscrewing the seat on the long drop. You could imagine that he had found his vocation in the process. His work, which involved jailing people for petty offences, was a malevolent prank. The way he spoke about it, forced removals, detention without trial, the troops in the townships were simply larger examples of the same mischief. I was struck by the intimacy of his racial obsession. His prejudice was a passion. It caused him an exquisite sort of pain, like worrying a loose tooth with your tongue or scratching a mosquito bite until it bleeds. In the mirror of his stories, however, the perspective was reversed. While he was always hurting someone, doing harm and causing trouble, he saw himself as the victim. All these people he didn’t like, these inferior creatures among whom he was forced to live, made him miserable. It was he who suffered. I understand this better now than I did then. At the time, I was trying to grasp my own part in the machinery of power and more often than not I misjudged the mechanism. Seid Sand, nicht das Öl im Getriebe der Welt, my friend Sabine had told me. Seid unbequem. Be troublesome. Be sand, not oil in the workings of the world. Sand? Must I be ground down to nothing? Should I let myself be milled? It was abject. Surely one could be a spanner in the works rather than a handful of dust? I’d rather be a hammer than a nail. These thoughts were driven from my mind by Louis’s suffering face, the downturned lips, the wincing eyes. Even his crispy hair looked hurt. You could see it squirming as he combed it in the mornings, gazing mournfully at his face in the shaving mirror. I could have shouted at him. ‘Look around you! See how privileged we are. We’ve all eaten ourselves sick, just look at the debris, paper plates full of bones and peels, crumpled serviettes and balls of foil, bloody juices. And yet we haven’t made a dent in the supply.’ The dish on the edge of the fire was full of meat, thick chops and coils of wors soldered to the stainless steel with grease. The fat of the land was still sizzling on the blackened bars of the grill. You would think the feast was about to begin." (from "Double Negative" by Ivan Vladislavic, Teju Cole)

Open the Garage Door, Hal Talking gadgets are great at taking my orders. The trick is remembering that I'm still human ILLUSTRATION BY TOMASZ WALENTA FOR TIME; GETTY IMAGES (3) Joel Stein | 820 words Soon, no one will type. I know this because in science-fiction movies people communicate with devices by talking, which is the natural means of communication for all human beings throughout history other than my lovely wife Cassandra's extended family. Being a rare person who is aware of technological change and yet still somehow chooses to work for a newsmagazine, I felt it was my responsibility to test your future for you by amassing voice-controlled gadgets. I went to my deck, turned on my Lynx SmartGrill and said, "SmartGrill, cook scallops." It announced when it finished heating, directed me to place the scallops on the grill, told me when to flip them, informed me when to remove them and, I'm sure, annoyed my neighbors. I ordered the scallops by speaking to my Amazon Dash, a handheld stick that made a list of groceries to be delivered by AmazonFresh. I dictated emails on my iPhone while driving and told Siri to text Cassandra that I loved her since I knew she might eventually see that first paragraph. Talking into my LG Watch Urbane made me seem so powerful--allowing me, for instance, to control the temperature on my Nest thermostat just by giving an order to my wrist--that I immediately wanted to use it for evil, like making my house a tiny bit cooler than Cassandra likes. When the actress Lauren Weedman came by for a Memorial Day barbecue, I said to my watch, "O.K. Google, show me pictures of Lauren Weedman," knowing that her 5-year-old son was in front of us and that every image search of every actress always includes shots of her naked. Even though she was fully clothed in the photos that appeared, I later looked up a bunch of other actresses to make sure the watch worked, and it totally did. But my favorite thing to talk to is Amazon Echo, a tower-shaped speaker that is a much more useful,

Pushing sopping strands of hair out of her eyes, she watched as Lucetta swam gracefully toward her, her body rising fluidly over a swell, before she dove under the water, surfacing a second later right in front of Millie. “You just have to keep your feet kicking at all times, and then move your arms in a clockwise motion, turning your head every now and again to get a breath of air,” Lucetta said. “Every time I turn my head to breathe, I get a mouthful of salty water. Honestly, the last time I tried the whole breathing thing, I swear a small fish darted into my mouth.” “You love fish.” “Well, yes, when it’s grilled, baked, or fried, but not when it’s still swimming.” “I

coconut-curry chicken Serves 2 Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes 3 tablespoons cooking fat ½ onion, finely diced 2 cloves garlic, minced 1 tablespoon yellow curry powder 1 cup canned crushed tomatoes ½ cup coconut cream 1 teaspoon salt ½ teaspoon black pepper 1½ pounds bone-in, skin-on, split chicken breasts (2 pieces) 1 lime, quartered Don’t pour all the curry sauce over the chicken; once the mixture has come into contact with the raw meat, you have to throw it out. Instead, place your chicken in a shallow bowl, and pour a little of the sauce over the chicken. Brush or rub it evenly over the meat, then flip and repeat on the other side. Save the extra sauce to drizzle over the top of this dish before serving, or use it to top tomorrow night’s chicken, shrimp, or vegetables. To make the curry sauce, melt the cooking fat in a saucepan over medium heat and swirl to coat the bottom of the pan. When the fat is hot, add the onion and cook, stirring, until translucent, 2 to 3 minutes. Add the garlic and stir until it becomes aromatic, about 30 seconds. Add the curry powder and stir for 15 to 20 seconds, taking care that the garlic and curry powder don’t burn. Add the tomatoes and simmer until thickened, about 5 minutes. Transfer the contents of the pan to a food processor or blender and puree until smooth. Pour into a mixing bowl and let cool. Mix in the coconut cream, salt, and pepper. Place the chicken in a shallow bowl. Pour some of the sauce over the chicken and brush it on each side. Preheat a grill to high heat (500°F). Remove the chicken from the curry sauce and discard the extra sauce. Add the chicken, breast-side down, to the grill and sear until golden brown, about 2 minutes. (When the meat is properly seared it will pull off the grates very easily, so don’t rush this step.) Turn the chicken over so the bone side is down and place over indirect heat. Cover with the grill lid and continue to cook until the internal temperature of the chicken is 160°F, or the breast meat springs back when pressed with a finger. This will take 10 to 15 minutes, depending on thickness. Let the chicken rest for 5 minutes. Serve with a squeeze of lime juice and the reserved curry sauce. Make It a Meal: This recipe goes great with Cauliflower Rice and Sautéed Kale with Almonds, or grilled peppers, onions, and pineapple (see Perfect Grilled Vegetables). ✪Baked Coconut-Curry chicken If you don’t have a grill, you can bake the chicken in the oven. Turn the oven to Broil (or 500°F), and place the raw chicken in a baking dish. Sear the chicken in the oven for 5 minutes. Reduce the oven temperature to 350°F. Brush the chicken with the curry sauce and finish cooking in the oven for 10 to 15 minutes (depending on thickness), until the internal temperature reaches 160°F.

By the time he finally left, Gloria was so starry eyed she put a scoop of vanilla ice cream atop a grilled cheese sandwich and served a slice of apple pie with pickle.

The engines roared. Dr. D turned the wheel, and the Cassandra edged sharply into the waves. Sheena and I took our places on a bench against the cabin wall. The boat rocked hard, and a strong spray washed over the railing. Soon, we were crashing over the sparkling waves. A red-orange sun floated on the horizon. I turned back and saw the tiny island of Careebo vanish, a speck of yellow on the blue water. About an hour later, Dr. D locked the wheel. Then he led the way down to the galley for some lunch. Normally, the Cassandra has a crew of three or four. But when Sheena and I visit in the summer, Dr. D likes to give them time off. He pulled out the grilled bluefish left over from last night’s dinner and some sandwich rolls, and we sat around the small white table and ate fish sandwiches and drank papaya juice. After lunch, Dr.