Grills Of Love Quotes

Griddle cakes, pancakes, hot cakes, flapjacks: why are there four names for grilled batter and only one word for love?

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 ...

I was on a mission. I had to learn to comfort myself, to see what others saw in me and believe it. I needed to discover what the hell made me happy other than being in love. Mission impossible. When did figuring out what makes you happy become work? How had I let myself get to this point, where I had to learn me..? It was embarrassing. In my college psychology class, I had studied theories of adult development and learned that our twenties are for experimenting, exploring different jobs, and discovering what fulfills us. My professor warned against graduate school, asserting, "You're not fully formed yet. You don't know if it's what you really want to do with your life because you haven't tried enough things." Oh, no, not me.." And if you rush into something you're unsure about, you might awake midlife with a crisis on your hands," he had lectured it. Hi. Try waking up a whole lot sooner with a pre-thirty predicament worm dangling from your early bird mouth. "Well to begin," Phone Therapist responded, "you have to learn to take care of yourself. To nurture and comfort that little girl inside you, to realize you are quite capable of relying on yourself. I want you to try to remember what brought you comfort when you were younger." Bowls of cereal after school, coated in a pool of orange-blossom honey. Dragging my finger along the edge of a plate of mashed potatoes. I knew I should have thought "tea" or "bath," but I didn't. Did she want me to answer aloud? "Grilled cheese?" I said hesitantly. "Okay, good. What else?" I thought of marionette shows where I'd held my mother's hand and looked at her after a funny part to see if she was delighted, of brisket sandwiches with ketchup, like my dad ordered. Sliding barn doors, baskets of brown eggs, steamed windows, doubled socks, cupcake paper, and rolled sweater collars. Cookouts where the fathers handled the meat, licking wobbly batter off wire beaters, Christmas ornaments in their boxes, peanut butter on apple slices, the sounds and light beneath an overturned canoe, the pine needle path to the ocean near my mother's house, the crunch of snow beneath my red winter boots, bedtime stories. "My parents," I said. Damn. I felt like she made me say the secret word and just won extra points on the Psychology Game Network. It always comes down to our parents in therapy.

Apparently people commonly died when their loved ones were out of the room. Bathroom break. Quick trip down to the cafeteria for a grilled cheese. It was easier to die if you didn't have family members to worry about at that exact moment. Easier for the one who was dying, maybe.

When trying to find the words to tell her how much I loved her, I stumbled across the ingredients for grilled cheese sandwiches. That’s when I realized she was the melted cheese to my toast. And the guy she’s currently seeing, the guy she left me for, well, I guess he is the tomato soup.

Judaism and Christianity, and Islam too, all drip honeyed words of love and mercy so long as they do not have access to handcuffs, grills, dominion, torture chambers, and gallows. All these faiths, including those that have appeared in recent generations and continue to mesmerize adherents to this day, all arose to save us and all just as soon started to shed our blood.

Jacinda, join us. We're grilling on the back deck." "Dad, I don't think-" "I would love that," I lie. Eating with Will's dad ranks right up there with having my teeth drilled, but I have to get inside.

Thanks,” Jordan said. “Did you say Dad was here, too?” Kyle threw her a you-are-so-busted look. “Why, yes, he is. He’s out in the waiting room, grilling Tall, Dark, and Sarcastic.” Jordan’s mouth formed a silent O. She was busted. “You’ve met Nick?” “Yep, we’ve met, all right. He was kind enough to inform me that I have absolutely no say in whether you two date.” “Well, you don’t.” “You know, you all could at least pretend that my opinion makes a difference.” Kyle shot her a sideways glance. “You like this guy, don’t you?” Jordan couldn’t keep the smile off her face. “Yeah, I like this guy. He rescued me from a crazed man with a gun, he makes me laugh, and he calls his mother Ma. I’d say he’s a keeper.

There’s an old Weight Watchers saying: “Nothing tastes as good as thin feels.” I for one can think of a thousand things that taste better than thin feels. Many of them are two-word phrases that end with cheese (Cheddar cheese, blue cheese, grilled cheese). Even unsalted French fries taste better than thin feels. Ever eat fries without salt on them? I always think, These could use some salt, but that would mean I’d have to get up and move. I guess I’ll just imagine there’s salt on them.

We were on the patio, Tristan grilling us burgers, as we watched the kids playing in the their park of a backyard. … I pointed a Nikolaj, huddled together with Imogen. “No fucking way,” I told Tristan. “That right there is not happening.” He curled his lip at me, waving a hand at Cleo and Duncan. They were holding hands. They were only six, but that wasn’t the point. “What about that right there? What the ever-loving fuck is up with that? I’ll tell you right now I won’t stand for it.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

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.

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

Something wonderful happens when you melt cheese between two pieces of buttered bread. The sight and the smell universally evoke smiles; it’s magical. Everyone can relate to it, everyone can feel it, everyone can love it.

Every living thing deserves to be respected, taken care of and loved. Religious differences are but a mere way of one’s own choices. We breathe the same air, share the some food; cooking, it can be different. But fish is fish whether grilled, fried, or dropped in curry.

We made love like I make grilled cheese sandwiches. I had no idea what I was doing, but she melted into me all the same.

We’re going down to the Margarita Grill to smell the lobster, then we’re going to watch the sunrise, and in between we’ll probably have hot, unsafe animal sex.

Keep me in the mop bucket or the slot where the grill pan goes, but don't let me go because I love you.

Continuing up Rennes. Dodging little Saabs and Renaults. Loving walking here. Sun alternately streaming. Obliterating physiognomies. No longer nouns. But movement. Disappearing. Now heavily raining. Sitting out anyway. Over drain smelling of beer. Metro. Sewers. Fetid breath of Paris. Two cold coffees. Watching shadows lengthening. On la Gaite opposite. Where Colette once performing. Having walked in old boots across city. Drawing mole above lip. Rice-powdering delicious arms. Paris a drug. P saying on phone. Yes Paris a drug. A woman. And I waking this a.m. Thinking there must be some way. Of staying. Now my love’s silhouette of rooftops eclipsing. Into night. Cold heinous breath. Blowing on privates. Through grille underneath.

We sealed it with a kiss, and with the kiss, we sealed what would eventually become an engagement, a marriage, a Cape Cod, a dog, grilled cheese sandwiches on Mondays, and everything in between.

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.

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

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.

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

Book, when I close you life itself opens. I hear broken screams in the harbor. The copper slugs cross the sandy areas, descending to Tocopilla. It is night. Between the islands our ocean palpitates with fish. It touches the feet, the thighs, the chalky ribs of my homeland. Night touches the shoreline and rises while singing at daybreak like a guitar awakening. I feel the irresistible force of the ocean's call. I am called by the wind, and called by Rodriguez, José Antonio, I received a telegram from the "Mina" worker's union and the one I love (I won't tell you her name) waits for me in Bucalemu. Book, you haven't been able to enwrap me, you haven't covered me with typography, with celestial impressions, you haven't been able to trap my eyes between covers, I leave you so I can populate groves with the hoarse family of my song, to work burning metals or to eat grilled meat at the fireside in the mountains. I love books that are explorers, books with forest and snow, depth and sky, but I despise the book of spiders that employs thought to weave its venomous wires to trap the young and unsuspecting fly. Book, free me. I don't want to be entombed like a volume, I don't come from a tome, my poems don't eat poems, they devour passionate events, they're nurtured by the open air and fed by the earth and by men. Book, let me wander the road with dust in my low shoes and without mythology: go back to the library while I go into the streets. I've learned to take life from life, to love after a single kiss, and I didn't teach anything to anyone except what I myself lived, what I shared with other men, what I fought along with them: what I expressed from all of us in my song.

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

His wings burned and he felt ashamed. This life in Italy had been a dark and ugly death for her. One of the worst. He would never stop blaming himself for the horrible way she had passed out of this life. But that was years after where Daniel stood today. This was the hospital where they'd first met, when Lucia was so young and lovely, innocent and saucy in the same breath. Here she had loved him instantly and completely. Though she was too young for Daniel to show he loved her back,he had never discouraged her affection. She used to slip her hand inside his when they strolled under the orange trees on the Piazza della Repubblica,but when he squeezed her hand,she would blush.It always made him laugh,the way she could be so bold, then suddenly turn shy.She used to tell him that she wanted to marry him someday. "You're back!" Daniel spun around. He hadn't heard the door behind him opening. Lucia jumped when she saw him. She was beaming, showing a perfect row of tiny white teeth. Her beauty took his breath away. What did she mean,he was back? Ah, this was when he'd hidden from Luce,frightened of killing her by accident. He was not allowed to reveal anything to her; she had to discover the details for herself. Was he even to hint broadly,she would simply combust. Had he stayed,she might have grilled him and perhaps forced the truth out of him...He didn't dare.

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.

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

There is no single food that affects people as deeply as bacon. Bacon appeals to our basest desires of meat and fat and salt. It elevates everything it touches, transforming a burger into a celebration, taking simple lettuce and tomato and making them more delicious than any salad vegetable has a right to be. Bacon is the ultimate polyamorous food, loving everyone equally, eggs and pancakes, sandwiches and salads, meats and vegetables, mains and sides, savory and sweet. Bacon on grilled cheese? Delicious. Bacon dipped in the maple syrup from your French toast? Sublime. Watch a breakfast buffet, and see where people consistently overindulge. I bet it will be the vat of bacon, which sends its smoky siren song out to everyone.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

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.

Who might this young man be?” In an instant I sorted through every possibly explanation for Sage’s presence, but judging by the way Mom was looking at him, I knew she already had it in her head that he was a romantic prospect, and she’d go on believing that even if I said he was purely a homeschool friend. And if she thought I was interested in him, no political luncheon would stop her from sitting us down and grilling Sage in front of everyone so she could dig up any deal breakers before I had to find them out the hard way. She’d probably even encourage her guests to join in, and I knew they’d be happy to do it-I’d seen it happen to Rayna. The problem was, I couldn’t spend all day hanging out at Mom’s lunch. I needed to go through Dad’s things, and I wanted to finish before the Israeli minister and his Secret Service protection left the house open for any not-so-welcome visitors to return. “This is Larry Steczynski! You can call him Sage. He’s my new boyfriend!” Rayna suddenly chirped, threading her arm through Sage’s and giving him a squeeze. To his credit, Sage looked only slightly surprised. Just one more thing to add to the long list of reasons I love Rayna. She knew exactly what I’d been thinking and had found the one answer that would leave me completely off the hook. “Really!” Mom said meaningfully. “Then we should talk.” She turned to the group and asked, “Gentleman?” Without hesitation, all the senators and the Israeli minister agreed that the next topic of their agenda should clearly be a debate of Sage’s merits and pitfalls as a partner to Rayna. As Mom took Sage and Rayna’s hands and led them to the couch, two senators gladly moved aside to give them space. Sage shot me a look so plaintive I almost laughed out loud.

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.

Can I make you a cup of tea?” He says that would be wonderful, and she smiles handsomely; then her face darkens in terrible sorrow. “And I am so sorry, Mr. Arthur,” she says, as if imparting the death of a loved one. “You are too early to see the cherry blossoms.” After the tea (which she makes by hand, whisking it into a bitter green foam—“Please eat the sugar cookie before the tea”) he is shown to his room and told it was, in fact, the novelist Kawabata Yasunari’s favorite. A low lacquered table is set on the tatami floor, and the woman slides back paper walls to reveal a moonlit corner garden dripping from a recent rain; Kawabata wrote of this garden in the rain that it was the heart of Kyoto. “Not any garden,” she says pointedly, “but this very garden.” She informs him that the tub in the bathroom is already warm and that an attendant will keep it warm, always, for whenever he needs it. Always. There is a yukata in the closet for him to wear. Would he like dinner in the room? She will bring it personally for him: the first of the four kaiseki meals he will be writing about. The kaiseki meal, he has learned, is an ancient formal meal drawn from both monasteries and the royal court. It is typically seven courses, each course composed of a particular type of food (grilled, simmered, raw) and seasonal ingredients. Tonight, it is butter bean, mugwort, and sea bream. Less is humbled both by the exquisite food and by the graciousness with which she presents it. “I most sincerely apologize I cannot be here tomorrow to see you; I must go to Tokyo.” She says this as if she were missing the most extraordinary of wonders: another day with Arthur Less. He sees, in the lines around her mouth, the shadow of the smile all widows wear in private. She bows and exits, returning with a sake sampler. He tries all three, and when asked which is his favorite, he says the Tonni, though he cannot tell the difference. He asks which is her favorite. She blinks and says: “The Tonni.” If only he could learn to lie so compassionately.

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.

The candy-colored pavillions and exhibit halls, fitted out with Saturn rings, lightning bolts, shark's fins, golden grilles and honeycombs, the Italian pavillion with its entire facade dissolving in a perpetual cascade of water, the gigantic cash register, the austere and sinuous temples of the Detroit gods, the fountains, the pylons and sundials, the statues of George Washington and Freedom of Speech and Truth Showing the Way to Freedom had been peeled, stripped, prized apart, knocked down, bulldozed into piles, loaded onto truck beds, dumped into barges, towed out past the mouth of the harbor, and sent to the bottom of the sea. It made him sad, not because he saw some instructive allegory or harsh sermon on the vanity of all human hopes and Utopian imaginings in this translation of a bright summer dream into an immense mud puddle freezing over at the end of a September afternoon - he was too young to have such inklings - but because he had so loved the Fair, and seeing it this way, he felt in his heart what he had known all along, that, like childhood, the Fair was over, and he would never be able to visit again.

You did not do my homework assignment for me,” he said, grabbing the collage again and looking it over. “I had insomnia,” I said. “I needed a creative activity.” Marlboro Man looked at me, seemingly unsure of whether to kiss me, thank me…or just tickle me some more. I didn’t give him a chance. Instead I picked up the collage and took Marlboro Man on a tour so he’d be prepared for our appointment. “Here’s a pack of cigarettes,” I said. “Because I used to smoke in college.” “Uh-huh,” he answered. “I knew that.” “And here’s a glass of white wine,” I continued. “Because…I love white wine.” “Yes, I’ve noticed,” Marlboro Man answered. “But…won’t Father Johnson have a problem with that being on there?” “Nah…,” I said. “He’s Episcopalian.” “Got it,” he said. I continued with my collage orientation, pointing out the swatch of my favorite shade of turquoise…the pug…the ballet shoe…the Hershey’s Kiss. He watched and listened intently, prepping himself for Father Johnson’s upcoming grilling. Gradually the earliness of the morning and the cozy warmth of my bedroom got the better of us, and before we knew it we’d sunk into the irresistible softness of my bed, our arms and legs caught in a tangled maze. “I think I love you,” his raspy voice whispered, his lips nearly touching my ear. His arms wrapped even more tightly around my body, swallowing me almost completely.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

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.

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

Mike Romano slipped into the confessional. The screen behind the lattice grill slid open. “Bless me, Father, for I have sinned.” “For the love of God, Romano, not again.” “Will you hear my confession, Father?” “No.” “What do you mean?” “I mean you haven’t sinned. You didn’t sin yesterday or the day before, last week or last month, and you haven’t sinned today.” “How do you know? “I’m playing the odds.” “I need absolution.” “No, you don’t. You need some fun. Go have a beer, see a movie, take in a comedy show. Do some damn thing that’ll make you laugh.” “It’s your job. You have to do it.” “Jesus, Mary, and Joseph! I absolve you from your imaginary sins in the name of the Father and of the Son and of the Holy Spirit, Amen. Get lost.” “That’s not right. It’s not the whole thing.” The priest slammed the sliding screen shut.

chicken on the grill

e live in a day and age where manners have been all but forgotten. We can remedy that with our children and grandchildren. When teaching the "M" word, show your children manners can be fun. One way is to have interesting pretend conversations that teach saying "hello," "goodbye," "I'm happy to meet you," and "thank you very much." Make a game of teaching kids how to set a table. Knife here. Fork there. Napkin fluffed in a napkin ring-and a pretty bowl of flowers or other decoration in the middle. Make a date with your grandchildren and take them out to lunch so they can practice their skills. Yes, manners can be used even if they're just ordering grilled cheese sandwiches! Manners will help children have kinder hearts, think of others, and stand them in good stead when they grow up and join the workforce. Love has manners, and emphasize how much they're showing they care when they use their good manners. hat's the greatest gift we can give to our often impersonal and violent society? Our feminine selves! Does that surprise you? Let me share a few simple truths about being a woman of God. Women have always had the ability to transform their surroundings, to make them more comfortable and inviting so friends can find comfort and joy. Let's rejoice in this gift and make the most of it. The beautiful woman is disciplined, modest, discreet, gracious, self-controlled, and organized. Scripture says that as women our worth is far above jewels. Strength and dignity are our clothing. When we open our mouths, wisdom and the teaching of kindness are on our tongues. We are women who fear the Lord. Let's live up to that description and celebrate who we are in Christ.

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.

After they left, Emma returned to her Jasper-burger consumption with gusto. She’d asked Lisa once to find out the recipe for their seasoning mix, but Kevin wouldn’t give it up. Plus, as Lisa had pointed out, it wouldn’t do Emma any good to have it since she couldn’t cook worth a damn, anyway. “So about what I said before,” Sean said after he’d wolfed down his food, “about not wanting them to know we’ve had sex. It’s not that I’m trying to hide it, I just…” “Don’t want them to know.” “Yeah.” “That makes sense.” His face brightened. “Really?” “No.” “Damn.” He’d finished his beer, so he took a swig off the glass of water she’d requested with her meal. “Under normal circumstances, I’d want everybody to know we’re sleeping together. Trust me. I’d put a sign on my front lawn.” “But these aren’t normal circumstances.” “Not even in the ballpark. I have this bet with my brothers I’d last the whole month and I don’t want to listen to them gloat.” Of course he’d have a bet with his brothers. Such a guy thing to do. “But it’s more about the women.” “The women?” “In my family, I mean. Aunt Mary, especially. They might start thinking it’s more than it is. Getting ideas about us, if you know what I mean.” Emma ate her last French fry and pushed her plate away. “So we have to pretend we’re madly in love and engaged…while pretending we’re not having sex.” “Told you it complicates things.” “I’m going to need a color-coded chart to keep track of who thinks what.” He grinned and pulled his Sharpie out of his pocket. “I could make Sticky notes.” The man loved sticky notes. He stuck them on everything. A note on the front of the microwave complaining about the disappearance of the last bag of salt-and-vinegar chips. (Emma had discovered during a particularly rough self-pity party that any chips will do, even if they burn your tongue.) A note on the back of the toilet lid telling her she used girlie toilet paper, whatever that meant. He liked leaving them on the bathroom mirror, too. Stop cleaning my sneakers. I’m trying to break them in. Her personal favorite was If you buy that cheap beer because it’s on sale again, I’ll piss in your mulch pile. But sometimes they were sweet. Thank you for doing my laundry. And…You make really good grilled cheese sandwiches. That one had almost made her cry.

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.

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

We sit through endless tastings where people with Naugahyde for palates pick apart our dishes and offer suggestions and changes that we? HAVE TO MAKE. I happen to love a braised pork cheek garnished with crispy bits of fried pig ear, or a smoked bison tongue salad. But I have yet to meet a client who wants me to make that for their daughter's sweet sixteen. And at the end of the day, if I can bring integrity to one more chicken breast dinner, to the "trio of salads" ladies' luncheon, to the surprise hot dog cart at the end of the wedding, perfectly snappy grilled Vienna Beef beauties with homemade steamed buns and all seven of the classic Chicago Dog toppings, then I have done my job and might get another.

We passed an array of stalls selling Belgian chocolates, German sweets, and then French pastries. "The yogashi are the Western-style confections like cakes and pastries. Some of the biggest names from all over the world have stalls here, like Ladurée from France and Wittamer from Belgium. I love going to the depachika for treats. It can be like a cheat weekend trip to Paris or Brussels." "What do the Ex-Brats have when they eat here?" "Hard to say because the Ex-Brats rotation changes all the time. I'm the only girl in our class who has been at ICS-Tokyo for more than five years. People are always moving away. Of the current crew, I never take Ntombi or Jhanvi here. They're always on a diet. So lame. When Arabella was here, we'd come to eat in the Din Tai Fung restaurant one level down. They make these dumplings with purple yams or sweet red bean paste that are just sick they're so delicious." Yams sounded great. I found a food stall I liked and picked out a grilled yam and some fried tempura for lunch. I didn't need Imogen to help me translate. I just pointed at the items I wanted, the counter worker smiled and packaged everything, then showed me a calculator with the amount I owed. I placed my Amex card on the tray the worker handed me, relieved to have had my morning 7-Eleven experience so I was able to observe the proper paying etiquette in front of Imogen. She bought an egg salad sandwich, which was packaged so beautifully you'd think it was jewelry from Tiffany's. It was in a cardboard box that had a flower print on its sides and was wrapped in tight, clear plastic at the top so you could see the sandwich inside. The sandwich had the crusts removed and was cut into two square pieces standing upright in the box, with pieces of perfectly cut fruit arrayed on the side.

I glanced down at the menu, relieved that although I hadn't taken a French class since my sophomore year in college, I still recognized most of the words. Chartier's menu is full of classics: steaks and chops, grilled sea bass with fennel seed, sweet chestnut purée, and wine-soaked prunes. What girl could resist the charm of a restaurant that allows you to order a bowl of crème chantilly- simple whipped cream- for dessert?

We celebrated her freedom on Tuesday night with a visit to Opart Thai House, where I introduced her to the magic of brilliantly prepared Thai dishes for the first time. She really loved the appetizers, especially the Tiger Cry, a marinated grilled beef with a spicy dipping sauce, as well as the chicken and eggplant in oyster sauce, and pad kra praow, a ground-pork dish with basil and peppers, which felt almost familiar to her- it has a background that tastes a bit like crumbled Italian fennel sausage. She liked the pad Thai, which she thought her youngest would really enjoy, and was sure that Gio would at least get into the various satays and embrace the broccoli and beef.

You want to sit here all night and grill me about every word I’ve ever said to you? What’s your endgame? You want to split up? Walk away? If I crossed some kind of line with you, let’s talk about how you react when I tell you things. Because you’re pushy. You’re stubborn. You don’t do what you’re fucking told, and you have no regard for me as a separate person. I only exist as I relate to you.” Anger is always a partner to righteousness, and I was fucking right. She was an impossible woman to deal with. A life-sucker. A divorce waiting to happen. Standing there looking at the floor between us, as still as a predator waiting for an opening. Not to kill me. No, an opening to love me to fucking death. And yet… I wanted her, and I wanted her to want me. And I wanted her to move the damned line for the lies the way she moved it for everything else.

I'm so in love with you, baby, we need to get married immediately. You don't just cook in the kitchen and bake, you actually grill.

She hoped Dad would have liked this burger. No, she knew he would have. Even if he would have raised an eyebrow at her choice of cheese. American cheese was specifically engineered to melt, Ro, he used to say. Rosie grinned at the memory, remembering how it felt to stand barefoot in the grass in their backyard, hands on her hips, asking her father to use some other kind of cheese as he manned the grill. And maybe American cheese did melt really well. But she'd never been a Kraft Singles kind of girl. And she knew that Dad had loved that about her, too. Just like he'd loved everything about her.

Cheese by Maisie Aletha Smikle and Abigail LaTonya Waugh Cheese Cheese Cheese I must get some cheese A rat I must appease And put Micky mouse at ease I need cheese for the steak To shred and bake To make bread and cake While I'm awake Warm cheese is so gooey Heat it longer it melts to oil Floating when it’s boiled Water and oil they just won’t jive When they’re together They are still apart Oil refuses to be absorbed or victimized Frozen cheese is frozen oil hard as ice Grill cheese on toasts Stuff cheese in a roast Cubed cheese on fried rice Tasty and filled with spice While I play ball All I could think of was cheese ball O how I would love to munch On a very big bunch Pizza and cheese went to the circus fair It was indeed a festive affair In the cool breeze Pizza got married to cheese Clown brought the tux and gown On his way into town Pizza and cheese profess their love for each other And swore they'll forever be together Cheese promised pizza never to leave So to cheese, pizza cleave Pizza stuck to cheese like glue And vowed to bond after saying I do

We didn't have a lot of money but just enough, apparently. because we had the basics, warm beds, clean jammies, friends, shoes, grilled cheese sandwiches, and parents wno loved us. I always thought we were rich because I felt so happy.

Write it down. Write it. With ordinary ink on ordinary paper: they weren’t given any food, they all died of hunger. All. How many? It’s a large meadow. How much grass per head? Write down: I don’t know. History rounds off skeletons to zero. A thousand and one is still only a thousand. That one seems never to have existed: a fictitious fetus, an empty cradle, a primer opened for no one, air that laughs, cries and grows, stairs for a void bounding out to the garden, no one’s spot in the ranks. It became flesh right here, on this meadow. But the meadow’s silent, like a witness who’s been bought. Sunny. Green. A forest close at hand, with wood to chew on, drops beneath the bark to drink – a view served round the clock, until you go blind. Above, a bird whose shadow flicked its nourishing wings across their lips. Jaws dropped, teeth clattered. At night a sickle glistened in the sky and reaped the dark for dreamed-of loaves. Hands came flying from blackened icons, each holding an empty chalice. A man swayed on a grill of barbed wire. Some sang, with dirt in their mouths. That lovely song about war hitting you straight in the heart. Write how quiet it is. Yes.

The men fortunately didn’t notice my near heart attack or me.  They were too busy watching something in the parking lot.  Standing shoulder to shoulder, they blocked my view.  I didn’t really care what had them so engrossed; I wanted to go home. I heard Sam behind me, muttered a quick “excuse me,” and moved around the small group.  It took me less than a second to spot the object of their attention.  Once I did, I couldn’t look away. Sam’s truck had exploded.  Ok, maybe not literally, but that’s what it looked like at first glance.  The detached hood leaned against the right front fender.  Dark shapes littered the ground directly in front of the truck.  My mouth popped open when I realized I was looking at scattered pieces of the truck’s guts.  Little pieces, big pieces, some covered in sludge.  Deep inside, I groaned a desperate denial.  Not Sam’s truck.  I needed it. A clanking sound drew my attention from the carnage to the form bent over the front grill.  He did this, the last man I’d met.  He studied the gaping hole that had once lovingly cradled an engine—one with enough life to drive me home. “Gabby, honey,” Sam said from behind me, causing me to jump.  “I don’t think he wants you to go just yet.” My heart sank.  Not only did the man’s actions scream loud and clear “she’s mine” but Sam’s calm statement confirmed my worst fear.  The Elders had noticed.  My stomach clenched with dread for a moment, and I wrestled with my emotions.  No, it didn’t matter who noticed.  I wasn’t giving up or giving in.  I’d told Sam I’d come to the Introductions.  I had never agreed to follow their customs. “There’s more than one vehicle here,” I said. “If we go inside to ask anyone else, we’ll come back to more vehicular murder.” I turned to look at Sam.  He watched the man and his truck.  He was right.  I couldn’t ask anyone else to deal with this guy’s obvious mental disorder.  As soon as that thought entered my mind, I felt a little guilty.  I usually didn’t judge people.  I preferred to avoid them altogether.  But this guy made himself hard to ignore. “Fine.”  I shouldered my bag, turned, and walked toward the main gate, pretending I didn’t hear Sam’s warning. “You won’t get far,” he said softly behind me. The

He bent over and kissed her on the nose quickly before shifting his attention back to the grill. “I see you didn’t burn them.” “I … .” Ivy wrinkled her nose. “I’m perfectly capable of cooking cow flesh.” “I love it when you refer to it that way,” Jack said. “It gives me this low-down tickle in my stomach.

Bev made sure she served Wilson his standard tomato-and-grilled-cheese-with-french-fries personally, though Bev always called them chips, as if to make Wilson feel right at home. He thanked her and said everything looked absolutely “scrummy.” She giggled just like Chrissy used to do in history class. It was all I could do not to laugh right out loud. “I think Bev has a crush on you, Wilson. I know you're probably used to that by now. Don't you have a fan club at school? The 'I Heart Wilson' club, or something?” “Ha, ha, Blue. I have never been all that popular with the girls.” “Wilson. Don't be an idiot. You were all Manny could talk about the whole first month of school.” “Manny is not a girl,” Wilson remarked mildly. I snickered. “True. But I think I was the only one who wasn't following you around with my tongue hanging out. It was disgusting. Now even Bev has joined the club. I saw a bumper sticker on her car that said British Butts Drive Me Nuts.” Wilson choked on a mouthful of food, laughing, and grabbed at his lemonade to wash it down. I loved making him laugh, even if it was hazardous to his health.

Since the days after car seats and booster seats I have harped and drilled and grilled my son about always wearing his seatbelt because that was the law. One day he caught ME forgetting to fasten my safety belt. My eight year old looked over at me and said “Why for the love of God, aren’t you wearing your seat belt?” I was a bit embarrassed at my oversight, and flippantly answered “you have yours on, so why are you so worried about me?” His response, “Because, Mom, if the police stop you and take you to jail I don’t want to have to drive home without a license!” Such a wise boy, I promised right there I will always wear a seatbelt.

Aren’t you going to ask me what kind of boat I own?” he asked. “Sure. What kind of boat do you own?” “A sailboat.” “That’s nice. The coals are ready. I’ll just dab some herb butter on the swordfish and we’ll be eating in no time.” Travis shook his head at Cat’s lack of interest in the possibilities of sailing with him. “Are you sure you like sailing?” he asked. “I love the ocean,” Cat said as she spread a sheen of butter over the swordfish. “I don’t know beans about rag sailing. So if you’re one of those avid sailors who expects me to care about sloops and catamarans and jibs and the six thousand boring shapes of canvas you can hang from masts, you’re going to be one disappointed puppy.” Travis smiled ruefully. “I learned a long time ago that my love of wind, sail, and water isn’t something most people give a damn about.” “Like me and photography. I could go on for hours about light and texture, shape and weight and shadow and—Get the door for me, would you?” He opened the door and followed Cat out to the back deck. Her hands were full of fresh swordfish. His eyes approved her unconscious grace as she bent over the grill. “But I’m more than willing to listen to you talk about wind and all,” she said without looking up. “I’ll even make soothing noises, as long as there isn’t a pop quiz at the end.” He laughed out loud. “Some other night, maybe. I won’t ask that much of a sacrifice on our first date.

And what did Mira paying her ex- husband Dennis large sums of money have to do with it? I’d love to go up to Seattle and grill him about it, but any trip there would take a minimum of twelve hours. Someone like Cole could do it, but I knew no one else with the investigative chops, not that I trusted anyway. Not unless I wanted to go against Mira’s wishes and inform SFPD. I made a note to phone Dennis, though. Not as effective, but maybe I could get something.

Lately, though I wouldn't admit it to anyone, much less Emma, I plan out dates. I don't let my mind skip ahead to a predictably sexy ending but rather linger on the details of each step. Meeting her at her door, the exact way I'd greet her. A kiss on the cheek, my lips on her skin. A picnic on that hill she loves, fireflies illuminating our grilled cheese sandwiches (roasted vegetables inside, three artisanal cheeses, thyme butter).

the bushes no more. I stare up at the looming, lit, downtown skyscrapers, the Transamerica Building, Grace Cathedral and Coit Tower spearing black skies beyond crooked hills, the Bay Bridge’s running lights behind me like an airport landing strip, Alcatraz and the Golden Gate, the roaring Pacific leading to the Great Highway’s abandoned beachheads where the Boys of Belvedere and I used to stay up all night building giant driftwood sculptures and setting them on fire at dawn, dancing like Indians, and I know nowhere I go can compare to this place, because nowhere else can offer me what this city has, standing on 22nd and Mission, two o’clock on some random Sunday afternoon, fat, orange sun splashing, the mango, melon, and papaya peddlers on rolling carts camped beneath the giant Woolworth’s sign, the Mexican panadarias baking empanadas, rich, wheat breads, taquerias stewing al pastor and grilling carne asada, onions and avocado and horchata, greasy spoons carved into alley walls and indie beaneries brewing pungent coffees, the bead and trinket stores with their Jesus and Mary candles for 99 cents, the outlandish drag queen fashions in the Foxy Lady display window,

Dinner?" "No." "Jalebi ice cream sandwich?" he called out, referring to one of her favorite childhood treats. Her betraying lips quivered at the corners. "No." "How about a snack? French toast crunch? Scooby Snacks? Trix with extra sugar? Pakoras and pretzels? Roast beef on rye with mustard and three thinly sliced pickles with a side of chocolate milk?" Laughter bubbled up inside her. He had done this almost every day to guess the after-school snack even though she had always taped the weekly family meal plan to the refrigerator door. "Pav bhaji, chaat, panipuri...?" Liam had loved her father's Indian dishes. "I'm not listening." But of course, she was. "Two grilled cheese sandwiches with ketchup and zucchini fries? Masala dosa...?" His voice grew faint as she neared the end of the block. "Cinnamon sugar soft pretzels, tomato basil mozzarella toasts...

The food of love isn’t music. It’s grilled cheese and tomato sandwiches.

Returning to Bath, Dahmer moved in with his father and stepmother. However, it was not long before his excessive drinking got him in trouble with the law. In October 1981, he was arrested for disorderly conduct and resisting arrest. His dad tried to get him some help and introduced him to Alcoholics Anonymous, but it didn’t take. Thoughts of his earlier deed refused to go away, and his drinking caused conflict in the home. To appease his wife, his father suggested Jeff move in with his paternal grandmother in West Allis, Wisconsin—a working-class suburb of Milwaukee. His father felt it would serve two purposes: Jeff could look after his grandmother, who was getting on in years, and with him gone, there would finally be peace in their home. Dahmer’s move to Wisconsin was the beginning of some real soul searching. His grandmother was a very religious woman. He loved and admired her and felt she could help him get control of his life. She was kindly, loving, and tolerant, and she had a quiet serenity about her that he craved. He felt that religion might provide a way out of his predicament. They discussed religious matters, and he began to accompany her to Sunday service and weekday Bible study. This kept him sober during the day, but when Grandma retired for the evening, he began to drink again. He knew he had an alcohol problem, but felt his need to drink arose from the horrible memory he carried with him. He could never get it out of his mind. No matter how hard he tried, the knowledge of what he had done stayed with him.

Instead, at eighteen, he felt his life was over for what he had done (his first murder), and that he didn’t deserve to be happy or successful. So alcohol, which he had already established as his escape, and he began to go through the motions of life until his dark fantasies took over. He always believed that a turning point in his life happened while in the haze of a lonely, alcoholic, sexless, emotionally bankrupt life. The simple act of an anonymous man at the public library—who tossed Dahmer a note offering to give him a blow job in the bathroom—caused him, at that moment, to decide to abandon the legitimate life he had created and instead pursue sex, and finally achieve love and physical relationships on his terms. He didn’t follow the man, but it seemed to have triggered a crisis of conscience in Dahmer, so deep that he finally admitted to himself that he was and always had been attracted to men, and in turn, that some men were attracted to him. He decided to live a lie no longer, and knew that he “wasn’t fooling anybody.” Further, the incident seemed to reawaken his lustful desire to engage with unconscious or dead bodies—to do whatever he wanted with the corpses of men.

Dahmer pursed his lips and looked at the three of us before answering. “Well, I didn’t mention this because I didn’t think it was pertinent to the investigation, and I didn’t want you to think I was torturing anyone, because I wasn’t. Remember, I told you that I was always disappointed after I killed them? Well, this was because, as I said, I wanted to keep them with me. I really wanted a warm, living body to lie with and make love to. I was trying to come up with a way to keep them alive, but render them helpless and completely under my control. I thought if I could find a way to do this, I wouldn’t have to kill anymore. So I began experimenting by drilling small holes in the top of their heads and injecting them with a syringe filled with various solutions while they were alive but still unconscious from the Halcion. I tried a boiling water mix with the Soilex. Then I tried formaldehyde and even the muriatic acid.

I had to ask. “Jeff, why did you wear this guy’s face?” Dahmer continued to smoke as he answered. “Pat, I already told you that I wanted to keep these guys with me. I didn’t want them to leave. I loved them. That’s why I killed them. That’s why I saved their body parts. That’s why I ate them—so they could become one with me. I thought if I could preserve this guy’s skin, I could wrap myself in him. His outer shell would surround me. I would actually be in him. We would be one.

But, Pat, that’s not me. I told you, I loved these guys. I’m not ashamed for being gay. I don’t hate gays. I didn’t mutilate their bodies. I was careful and precise when I cut into them because I wanted to keep parts of them with me. Mutilation had nothing to do with it. I simply needed a way to dispose of the remains when I was finished.

He thought for a while before beginning. “I think it was October of 1990. I was walking on Wisconsin Avenue when I met him. I struck up a conversation and asked if he wanted to come home to my apartment for some cocktails. I also mentioned that I would pay him a hundred dollars if he let me take some nude pictures of him. He agreed, and we walked to my apartment, where we engaged in some light sex and I gave him the drink. Soon he was out, and I made love to him for about an hour or so. I decided that I would kill him, and used my hands to strangle him until he stopped breathing.” Murphy interrupted by placing the Polaroid picture found on the table in the apartment. It depicted the victim straddled on his back over the side of a bathtub. There was an incision made from the bottom of his chin to the top of his genitals. The viscera was pulled out of the body and lying, as if on display, on top of the torso. The colored Polaroid was shocking. The moist, red entrails glistened, revealing the intestines and internal organs. “What’s this all about?” Murphy said, pointing to the ghastly sight. Dahmer picked it up and shrugged. “I wanted a picture of his insides, so I placed him in the bathroom and cut him open. I pulled the viscera from his body with my hands. The look and feel of it gave me unbelievable pleasure, and I masturbated and made love to him by placing my penis in it, like having intercourse.” He took a long, slow drag from his cigarette without looking up as the rest of us sat in silence. We had identified our sixth victim: David Thomas. Murphy, serious as ever, finally broke the silence. “How did you dispose of this one? Did you keep any of his parts?” Dahmer answered that he became leery of placing the bones and flesh in the trash for fear of discovery. This is when he began to use the muriatic acid. He tried to save the skull by boiling it; however, he wanted to speed up the drying process and used a higher oven temperature. The increased heat popped the skull into smaller sections. Because it was ruined, he threw it into the acid. There were no remaining parts of this victim.

I loved having these guys with me and making love to them. Their warm bodies were under my complete control, but after killing them, I felt empty, and the task of disposing their bodies was no easy job. When it was done, I felt empty and alone.

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

Now, no one likes to grill more than I do. But everyone in the business knows there's a huge difference between grill and sauté. Grill guys- and by no means would I want to imply that grilling isn't an art- but grill guys tend to be the cavemen of the kitchen. The guys who don't possess much in the way of artistic flair but can give you a perfectly pink tenderloin of venison after sprinkling it with salt and pepper, searing it, and poking it a couple of times. These are not the men for delicate seasonings and sauce making. They stick to the meat, mostly. And they can take a lot of heat. Sautéing is the highest station in the kitchen, below the sous chef and chef. And I, for one, goddammit, have piled enough skyscraper salads to be given consideration. I'm not working my way up the kitchen ladder for my goddamn health. I know all too well the sting of vinegar in an open cut. Oh yes, that salad you're eating as a light appetizer? My bare hands have massaged dressing into every leaf. Lettuce loves me. But I've got ambition and, I don't mind saying, a decent palate. I believe I'm capable of executing the finer sauce nuances. I want to start my own place. I want to be The Chef. And the only way to do this (aside from buying a place outright) is by becoming the greatest cook I can be. Which means kicking ass on the line, not just salads and desserts. These are my hopes. These are my dreams.

In the autumn after his graduation, Dahmer enrolled at Ohio State University but spent most of his time drinking and drunk. He rarely went to class and never completed assignments. He was kicked out of school after the first term. His father and he began to argue about his drinking and his father threatened to throw him out of the house. During one of their discussions, his father mentioned that the military might provide some direction to his life, thinking it would make a man out of him. Dahmer never wanted to become a soldier, but he loved his dad and wanted to please him; besides, he thought it would be an opportunity to see the world and maybe forget about the dismembered body in the woods. Jeff signed up for four years and received training as an army medic. Boot camp was difficult, but it challenged him mentally and physically. He began to feel good about himself and was too busy to think about his secret. He deployed to Germany and bunked with several other soldiers. After his shift, he had a lot of free time and began to frequent the beer gardens. His drinking soon accelerated and eventually got him into trouble.

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

With a meticulous attention to each ingredient, an honoring to every step of our detailed process, and a commitment to ensure the quality at every stage from preparation to presentation, Tres Amigos is creating, grilling and serving with honor, authenticity and love.

This is spinach ohitashi." "Ha! Here it is! And the red part of the root has been finely chopped and placed upon the leaves and stem...!" "The redness of the root looks so pretty on the green leaves and stem." "Hmm. Roots are crunchy, but they don't have any bad texture to them. It's been boiled to perfection, and the dashi... Hmm, it's got something in it... Dashi made katsuobushi with soy sauce, and there's a very slight secret flavor added to it... the plum..." "Yes. A very slight amount of the umezu I got from making the umeboshi. You sure do have a keen sense of taste, Kyōgoku-san... Grilled young taro. It's a little early for them, but I love the refreshing taste of these small taro. The skin has been grilled, so you can peel it off very easily. They taste good with just salt... ...but they're irresistible with salted sea urchin." "Ooh! The refreshing taste of the small taro and the rich flavor of the sea urchin matches perfectly!

Cookies, turkey, stuffing, homemade candies. Leftovers become special treats. And so many cheese-and-sausage platters--- it wasn't a holiday party in Wisconsin without one. For the hard-core Wisconsin-ites, there were the cannibal sandwiches--- raw ground beef on rye bread topped with raw onion. Astra preferred throwing one on the grill, but her dad loved them as is.

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

Each person has a different idea about how they want to finish off a meal. The Japanese are avid noodle lovers. Eating ramen after having a drink is a classic thing for the Japanese. And then there's curry udon; the Japanese people love curry. So I'm sure there are many people who want to finish off the meal with that. If those two are a little too heavy, then kitsune udon or warm sōmen would be a lighter alternative." "Hmm?! So that's what you mean..." "Some people want to eat something sweet after a drink. And for them, there's red beans with shiratama dumplings... ... and anmitsu for those who want something a little heavy. For those who don't have a sweet tooth, there's tokoroten... ... and we also have grilled rice cakes wrapped in nori. And for the extreme sweet lovers, we've made Western style desserts as well: frozen yogurt, chocolate parfait, vanilla milkshake and donuts.

Some of this diversity in animal feeling is surely related to enculturation (we in the United States tend to love dogs and be disgusted by the thought of eating them; other cultures farm dogs like we do pigs and relish the thought of grilled dog with hot chili sauce).

But food is more than just food, right? Food is comfort to the soul, a vehicle to express yourself, and a demonstration of love to those you cook for.

Practice, Ami. There is no talent without practice." And practice you did. You hacked at livers and pig brains for sisig, spent hours over a hot stove for the perfect sourness to sinigang. You dug out intestines and wound them around bamboo sticks for grilled isaw, and monitored egg incubation times to make balut. Lola didn't frequent clean and well-lit farmers markets. Instead, you accompanied her to a Filipino palengke, a makeshift union of vendors who occasionally set up shop near Mandrake Bridge and fled at the first sight of a police uniform. Popular features of such a palengke included slippery floors slicked with unknown ichor; wet, shabby stalls piled high with entrails and meat underneath flickering light bulbs; and enough health code violations to chase away more gentrification in the area. Your grandmother ruled here like some dark sorceress and was treated by the vendors with the reverence of one. You learned how to make the crackled pork strips they called crispy pata, the pickled-sour raw kilawin fish, the perfect full-bodied peanuty sauce for the oxtail in your kare-kare. One day, after you have mastered them all, you will decide on a specialty of your own and conduct your own tests for the worthy. Asaprán witches have too much magic in their blood, and not all their meals are suitable for consumption. Like candy and heartbreak, moderation is key. And after all, recipes are much like spells, aren't they? Instead of eyes of newt and wings of bat they are now a quarter kilo of marrow and a pound of garlic, boiled for hours until the meat melts off their bones. Pots have replaced cauldrons, but the attention to detail remains constant.

We have pretzels and mustard. We have doughnuts. And if we really, really like you, we have chips and dip. This is fun food. It isn't stuffy. It isn't going to make anyone nervous. The days of the waiter as a snob, the days of the menu as an exam/ the guest has to pass are over. But at the same time, we're not talking about cellophane bags here, are we? These are hand-cut potato chips with crème fraîche and a dollop of beluga caviar. This is the gift we send out. It's better than Christmas." He offered the plate to Adrienne and she helped herself to a long, golden chip. She scooped up a tiny amount of the glistening black caviar. Just tasting it made her feel like a person of distinction. Adrienne hoped the menu meeting might continue in this vein- with the staff tasting each ambrosial dish. But there wasn't time; service started in thirty minutes. Thatcher wanted to get through the menu. "The corn chowder and the shrimp bisque are cream soups, but neither of these soups is heavy. The Caesar is served with pumpernickel croutons and white anchovies. The chèvre salad is your basic mixed baby greens with a round of breaded goat cheese, and the candy-striped beets are grown locally at Bartlett Farm. Ditto the rest of the vegetables, except for the portobello mushrooms that go into the ravioli- those are flown in from Kennett Square, Pennsylvania. So when you're talking about vegetables, you're talking about produce that's grown in Nantucket soil, okay? It's not sitting for thirty-six hours on the back of a truck. Fee selects them herself before any of you people are even awake in the morning. It's all very Alice Waters, what we do here with our vegetables." Thatcher clapped his hands. He was revving up, getting ready for the big game. In the article in Bon Appétit, Thatcher had mentioned that the only thing he loved more than his restaurant was college football. "Okay, okay!" he shouted. It wasn't a menu meeting; it was a pep rally! "The most popular item on the menu is the steak frites. It is twelve ounces of aged New York strip grilled to order- and please note you need a temperature on that- served with a mound of garlic fries. The duck, the sword, the lamb lollipops- see, we're having fun here- are all served at the chef's temperature. If you have a guest who wants the lamb killed- by which I mean well done- you're going to have to take it up with Fiona. The sushi plate is spelled out for you- it's bluefin tuna caught forty miles off the shore, and the sword is harpooned in case you get a guest who has just seen a Nova special about how the Canadian coast is being overfished.

There’s an old Weight Watchers saying: “Nothing tastes as good as thin feels.” I for one can think of a thousand things that taste better than thin feels. Many of them are two-word phrases that end with cheese (Cheddar cheese, blue cheese, grilled cheese). Even unsalted French fries taste better than thin feels. Ever eat fries without salt on them? I always think, These could use some salt, but that would mean I’d have to get up and move. I guess I’ll just imagine there’s salt on them. Eating fries without salt feels like a sacrifice. “What am I, a pioneer?” When I have to eat unsalted fries, I often feel like I should be a contestant on Survivor or something. I look forward to telling Survivor executive producer Mark Burnett: “Once I had fries without salt on them, so I could probably live anywhere.

As a child I was confused by my father’s love of steak. I remember being eight and my dad ceremoniously announcing to the family, “We’re having steak tonight!” as if Abe Lincoln were coming over for dinner. My siblings and I would politely act excited as we watched TV. “That’s great, Dad!” I remember thinking, Big deal. Why can’t we just have McDonald’s? To me, my father just had this weird thing with steak. I thought, Dads obsess about steak the way kids obsess about candy. Well, my dad did. I’d watch him trudge out behind our house in all types of weather to the propane grill after me or one of my brothers barely averted death by lighting it for him. He would happily take his post out there, chain-smoking his Merit Ultra Light cigarettes and drinking his Johnnie Walker Black Label Scotch alone in the darkness of Northwest Indiana. He’d stare into the flame like it was an ancient oracle relaying a prophecy that solved the mysteries of life.

There you have it, folks. A fitting end to the cheesiest romance ever told, and a love we can all brie-lieve in.

The honey-and-thyme ice cream was a hit, and so was the pastis sorbet. We decided we needed to change the name of our ras-el-hanout ice cream with grilled almonds. Even the adults wrinkled their noses at the idea of couscous-spice ice cream, but everyone loved it when it was called One Thousand and One Nights. The kids were attracted to the bright colors, so in addition to the strawberry sorbet (Gwendal was right), we had a lot of takers for our fuchsia beetroot sorbet.

Jonathan had been celebrated at his original Jams restaurant for the deboned, grilled half chicken he served with fries. "But it was a different beast," he says, in comparison to the pollo al forno at Barbuto, which is now one of the city's most iconic dishes. "I wanted to not waste anything," he says of the choice to roast the bird on the bone at Barbuto. Placing two halves of a chicken in a skillet, he dresses them with olive oil, sea salt, and fresh cracked pepper. He then roasts it in the wood-burning oven, basting it along the way to make succulent, brown, and crispy skin. Beneath, the meat becomes tender and juicy. After letting the pieces rest for a few minutes, he tops them with salsa verde, a mixture of smashed garlic, capers, cured anchovies, olive oil, salt, pepper, and a mash of herbs- such as parsley, tarragon, and oregano- and serves it so simply and yet it's so spectacular. "It became one of my greatest hits," Jonathan acknowledges. "And when people love something, you don't deny them.

I first tried a cheesesteak spring roll ten years ago at my cousin's wedding at the Four Seasons in Philadelphia, and though I wasn't as unconvinced as Shauna, I had my doubts. That Philadelphians could bastardize a menu item didn't surprise me- this is, after all, the city that invented The Schmitter, a sandwich made of sliced beef, cheese, grilled salami, more cheese, tomatoes, fried onions, more cheese, and some sort of Thousand Island sauce- but the fact that the Four Seasons found it worthy of their fancy-pants menu intrigued me. One bite and I knew I'd struck gold. The cheesy meat and onion filling oozed out of the crisp, fried wonton wrapper, enhancing the celebrated cheesesteak flavor with a sophisticated crunch. This weekend, I'm doing a similar riff, but instead of spring rolls, I'm using arancini, the Sicilian fried risotto balls that are usually stuffed with mozzarella and meat ragu. Instead, I will stuff mine with sautéed chopped beef, provolone, and fried onions and mushrooms. The crispy, saffron-scented rice balls will ooze with unctuous cheesesteak flavor, and I will secure my place among the culinary legends.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

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

I feel like it's comically obvious whose meal is whose. Benny's fish is beautifully seared, with a lemon-rosemary glaze and sitting on a bed of wild rice with grilled asparagus on the side. It's becoming clearer to me all the time that the boy understated his abilities that first day, telling me he could only do pasta and pastries. Anyone who can whip something like that up without a recipe at their side is a pro in my book. On the other hand, my dish is straight out of a heart surgeon's worst nightmares. Piles of fried fish still shimmery with grease and heavily salted and peppered, next to mashed potatoes with an extra pat of butter on top, as if the multiple sticks that went into their preparation weren't enough. It's stick-to-your-ribs, clog-your-arteries goodness.