Guests Food Quotes

It is good to dress in fair clothes to dine with friends. It honors your host, if you are a guest; and your guest if you are a host. And both adorn the feast, and so celebrate the gifts of the world.

Anyway, here.” He handed me a bag. “Thought you might be hungry. Since you’re our guests, it would be impolite if we didn’t share our food with you. That’s your rations for the week. Try to make it last.” At my surprised look, he rolled his eyes. “Not all of us live on oil and electricity, you know.” “What about Ash and Puck?” “Well, I’m pretty sure eating our food won’t melt their insides to gooey paste. But you never know.” (Glitch) ----------------- Puck sat and gazed mournfully into the bowl I handed him. “Not an apple slice to be found,” he sighed, picking through the gooey mess with his fingers. “How can mortals even pass this off as fruit? It’s like a peach farmer threw up in a bowl.” Ash picked up the spoon, gazing at it like it was an alien life form.

Keeping the door that leads to your heart ajar is destructive as univited guests would move in and trample on your feelings, leaving you in great pains, but closing it always is a sure way to spot out the destructive and innovative guests.

I don’t see any police cars.” “They probably had to park a couple blocks over. Anyway, as I was saying, I noticed illegal substances in the hands of a few guests.” “So?” she snapped. “It’s a party.” “Alcohol is illegal under the age of twenty-one.” “Great!” Marcie shouted. “What am I going to do?” She paused, then raised her voice again. “You probably called them!” “Who, me?” Vee said. “And lose the free food? No way.

Sophia: Go with it? Harry: Don't fight against inevitability. Life is until it is not, so why get fussed? Don't hurt anyone, try not to give your dinner guests food poisoning, be clean in word and deed-what else is there? Just be a decent person in a decent world. Sophia: Everyone's a decent person in their own eyes.

In fact, people who posses not magic at all can instill their home-cooked meals with love and security and health, transforming ingredients and bringing disparate people together as family and friends. There's a reason that when opening one's home to guests, the first thing you do is offer food and drink. Cooking is a kind of everyday magic.

The tinkle of wind chimes announcing the return of our fairy guests made us both look up. Our chance to be alone was going to be shorter than either of us had hoped. I sighed and brushed an errant dragon scale from Eadric’s tunic. “Someday when we have lots of time, remind me to tell you what you mean to me.” Eadric tilted my head back so he could gaze into my eyes. “I can tell you what you mean to me with just one word.” Let me guess,” I said, smiling up at him. “Maybe I make you happy because you no longer have to enter kissing contests to find the best kisser? Do I bring excitement into your life because I can wisk you away to exotic lands on my magic carpet? Or do you find me delightful because I can conjure food whenever you’re hungry?” No, that’s not. . . Wait, what was that last one?” I laughed and shook my head. “Never mind. So tell me in one word, what do I mean to you?” That’s easy,” said Eadric. “Everything!

You're a wrestler, right, Jake?" Dad asked, passing Jake more saag. My parents were in an Indian food phase. The evening's entree consisted of limp spinach. God forbid we'd throw a few burgers on the grill and just have a barbecue when guests came over. Jake gave the bright green, mushy contents a wary glance but accepted the bowl. "Yeah. I wrestle. I'm captain this year." "How Greco-Roman of you," Lucius said dryly, lifting a glob of spinach and letting it drip, slowly, from his fork. "Grappling about on mats.

So you make this deal with the gods. You do these dances and they'll send rain and good crops and the whole works? And nothing bad will ever happen. Right.' Prayer had always struck me as more or less a glorified attempt at a business transaction. A rain dance even more so. I thought I might finally have offended Loyd past the point of no return, like stealing the lobster from frozen foods that time, to get myself fired. But Loyd was just thinking. After a minute he said, 'No, it's not like that. It's not making a deal, bad things can still happen, but you want to try not to cause them to happen. It has to do with keeping things in balance.' In balance.' Really, it's like the spirits have made a deal with us.' And what is the deal?' I asked. We're on our own. The spirits have been good enough to let us live here and use the utilities, and we're saying: We know how nice you're being. We appreciate the rain, we appreciate the sun, we appreciate the deer we took. Sorry if we messed up anything. You've gone to a lot of trouble, and we'll try to be good guests.' Like a note you'd send somebody after you stayed in their house?' Exactly like that. 'Thanks for letting me sleep on your couch. I took some beer out of the refrigerator, and I broke a coffee cup. Sorry, I hope it wasn't your favorite one.

Unless you're prepared to deal with the aftermath, never invite yourself to a situation where your presence is not requested or welcomed. Don't pull out a chair at someone else's table, then turn around and be hurt when you feel unwelcomed.

You have to be passionate about the things you put in your life: the music you listen to, the food you eat, the friends you hang out with, even the bloody towels you hang in the guest bathroom. It’s about choice, Olivia. It is always about choice.

Fire had come to know more about the insignificant habits and tastes of Lord Mydogg, Lord Gentian, Murgda, Gunner, all their households and all their guests than any person could care to know. She knew Gentian was ambitious but also slightly featherbrained at times and had a delicate stomach, ate no rich foods, and drank only water. She knew his son Gunner was cleverer than his father, a reputable soldier, a bit of an ascetic when it came to wine and women. Mydogg was the opposite, denied himself no pleasure, was lavish with his favorites and stingy with everyone else. Murgda was stingy with everyone including herself, and was said to be exceedingly fond of bread pudding.

The inn's guests were sometimes friendly, but more often they were rude. As bad as the ones who stared were the ones who looked away in embarrassment. Some guests didn't want me to serve their food, and some didn't want me to clean their rooms. We Ayorthians are sensitive to beauty, more sensitive than the subjects in other kingdoms, I think. We love a fine voice especially, but we also admire a rosy sunset, a sweet scent, a fetching face. And when we're not pleased, we're displeased. I developed the habit of holding my hand in front of my face when guests arrived, a foolish practice, because it raised curiosity and concealed little.

We quickly became friends with other art faculty members such as the ceramist Jim Leedy and his wife Jean and art historian/artist Bill Kortlander and his wife Betty. I also began taking classes in Southeast Asian history with John Cady, who had resigned from his position at the U.S.[CB4] [mo5]  State Department because he thought it would be a huge mistake to get involved in a “land war in Southeast Asia.” In 1966, his warnings were starting to become all too obvious as the Vietnam war grew and protests against it emerged. Dr. Cady was in the thick of the protests and was even being shadowed by the F.B.I. After I finished my BFA in art in 1966, I began work on a master’s degree in history at Dr. Cady’s urging. He and his wife became frequent guests at our parties

In theory, taarof means putting others before yourself. In practice, it means when someone comes to your house, you have to offer them food; but since your guest is supposed to taarof, they have to refuse; and then you, the host, must taarof back, insisting that it's really no trouble at all, and that they absolutely must eat; and so on, until one party gets too bewildered and finally gives in... It's not an American Social Cue. When Mom met Dad's parents for the first time, they offered her a drink, which she politely declined- and that was that. She really did want something to drink, but she didn't know how to go about asking.

But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor—blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

I was adopted into the Muchquauh, the Bear Clan, of the Muhheconneok people when I reached manhood. The grannies got so tired of my bein' forever at their fires eatin' their food that they decided to make me part of the family so they could quit treatin 'me like a guest and send me out to fish.

Preparing food for your guest is an ancient rite of hospitality.

As a dinner guest I gratefully eat just about anything that's set before me, because graciousness among friends is dearer to me than any other agenda.

A dish is not just the sum of its parts, it is its maker, its occasion, the company in which it is eaten.

Wedding was quiet and small, home they shared was soulless, their food bland. Sarla and her husband felt like guests in that home rather than family. They wondered what had happened to their son.

If a guest enters your house holding the severed head of your only son in his hand, you must still receive him, offer him food and drink and honour him as a guest.’ That is a wise law. But sometimes it is very difficult to keep

If you can try to nap where someone's sitting, Although there is another empty chair, Then rub against his ankle without quitting Until he rises from your favorite lair; If you can whine and whimper by a portal Until the bolted door is opened wide, Then howl as if you've got a wound that's mortal Until he comes and lets you back inside; If you can give a guest a nasty spiking, But purr when you are petted by a thief; If you can find the food not to your liking Because they put some cheese in with the beef; If you can leave no proffered hand unbitten, And pay no heed to any rule or ban, then all will say you are a Cat, my kitten. And -- which is more -- you'll make a fool of Man!

When we invite friends for a meal, we do much more than offer them food for their bodies. We offer friendship, fellowship, good conversation, intimacy, and closeness. When we say, 'Help yourself… take some more… don’t be shy… have another glass…' we offer our guests not only our food and drink but also ourselves. A spiritual bond grows, and we become food and drink for one another.

Somewhere among the commotion I grew rather depressed. The depression stayed with me for over a year; it was like an animal, a well-defined, spatially localizable thing. I would wake up, open my eyes, listen-is it here or isn’t it? No sign of it. Perhaps it’s asleep. Perhaps it will leave me alone today. Carefully, very carefully, I get out of bed. All is quiet. I go to the kitchen, start breakfast. Not a sound. TV-Good Morning America, David what’s-his-name, a guy I can’t stand. I eat and watch the guests. Slowly the food fills my stomach and gives me strength. Now a quick excursion to the bathroom, and out for my morning walk-and here she is, my faithful depression: “Did you think you could leave without me?" I had often warned my students not to identify with their work. I told them, “if you want to achieve something, if you want to write a book, paint a picture, be sure that the center of your existence if somewhere else and that it’s solidly grounded; only then will you be able to keep your cool and laugh at the attacks that are bound to come." I myself had followed this advice in the past, but now I was alone, sick with some unknown affliction; my private life was in a mess, and I was without a defense. I often wished I had never written that fucking book.

~....value simplicity in all things, never serve any aperitif but Champagne. Hard liguor requires a bar, special paraphernalia, and a variety of glasses, as well as messy shaking or stirring. More important, it numbs more than it tickles the taste buds. When you've spent time and money preparing delicious food for your guests, the last thing you want is to render them unable to taste it. That will eliminate one of the most important topics of conversation!~

I found myself wondering what it would be like to have enough money to be able to hire someone to clean my house. I’d never been in that position before, and I honestly doubted I ever would be. If I ever had to, I thought, I’d give them a big tip and probably offer them food or leave them good-smelling candles, too. I’d treat them like a guest, not a ghost. An equal.

He could do whatever he wanted. My father was the same way: a houseful of guests, and my mother's duty was to provide food, drink, fun, and conversation, while my father's was to nap or read.

I suppose you haven’t breakfasted?” “I have not yet breakfasted.” “Won’t you have an egg or something? Or a sausage or something? Or something?” “No, thank you.” She spoke as if she belonged to an anti-sausage society or a league for the suppression of eggs.

Good teaching is an act of hospitality toward the young, and hospitality is always an act that benefits the host even more than the guest. The concept of hospitality arose in ancient times when this reciprocity was easier to see: in nomadic cultures, the food and shelter one gave to a stranger yesterday is the food and shelter one hopes to receive from a stranger tomorrow. By offering hospitality, one participates in the endless reweaving of a social fabric on which all can depend—thus the gift of sustenance for the guest becomes a gift of hope for the host. It is that way in teaching as well: the teacher’s hospitality to the student results in a world more hospitable to the teacher.

Artistic integrity is not a guest whom one may choose not to invite to a gala. She must be the first you invite, the first you seat, the first you serve food and wine, the one who calls the orchestra's tunes, the one who is offered her choice of dance partners throughout the night.

When I say I want to possess a woman for a day, maybe a whole weekend, it’s like I’m inviting her to a dinner party. I’m making exactly the food I want, serving the drinks I like, planning everything. But she’s the guest. Just because I’m in charge doesn’t mean I won’t serve her a damn good meal.

I was on a radio talk show in Vermont one January and the host was giving me a hard time about organic food prices. “I had a party at my house last week and wanted to serve corn on the cob, so I went down to the supermarket and the regular corn was $2.49 for a dozen ears and the organic was $4.89. How can you justify that?” Wrong question. The question is, “Why do you need fresh sweet corn in Vermont in January? You should be eating canned, frozen, or parched corn that you made late in the summer when farmers could scarcely give their corn away because people were over that and going for the fall squash and potatoes.” He should have been feeding these guests from his own larder, amassed months earlier when farmers’ market vendors were feeding half their late-season success to the compost pile. It happens everywhere and all the time. Restoring normalcy is our problem—you and me—not somebody else’s problem.

Are you this friendly to all the guests Mr...?" I ask, while trying to see if he's wearing a name tag. "Yes, when we have a gorgeous lady in the lounge such as yourself, we pull out all the charm. I'll be back in a little while with your food and another martini." He says as he turns to walk back to the bar.

Nobody in the world welcomes us quite like our parents do. The reception, if we're lucky, is a simultaneous cosseting and taking for granted. An experience that's, at best, comforting and exasperating in equal measure, unique in its loaded history of give andtake, its private parameters of permission and expection.

I think perhaps Liza accepted the world as she accepted the Bible, with all of its paradoxes and its reverses. She did not like death but she knew it existed, and when it came it did not surprise her. Samuel may have thought and played and philosophized about death, hut he did not really believe in it. His world did not have death as a member. He, and all around him, was immortal. When real death came it was an outrage, a denial of the immortality he deeply felt, and the one crack in his wall caused the whole structure to crash. I think he had always thought he could argue himself out of death. It was a personal opponent and one he could lick. To Liza it was simply death—the thing promised and expected. She could go on and in her sorrow put a pot of beans in the oven, bake six pies, and plan to exactness how much food would be necessary properly to feed the funeral guests. And she could in her sorrow see that Samuel had a clean white shirt and that his black broadcloth was brushed and free of spots and his shoes blacked. Perhaps it takes these two kinds to make a good marriage, riveted with several kinds of strengths.

Getting ready like Cleopatra, doing one nice thing a day for yourself, taking baths, learning/tricking yourself to be comfortable in your body, collecting amulets, having a physical space to take yourself seriously, keeping your home as nice as you would for guests, nourishing yourself with food, avoiding substances that make you feel bad, seeking medical help if you need it—these are all ways we build the faith that we can lead the lives we want to lead, lives we are proud of, lives full of delight.

A dinner party is social and unpredictable and requires juggling many things at once—all things introverts aren’t crazy about. For me, it meant so many anxieties to be addressed in one evening: fear of cooking bad food (a rational fear—I regularly burn dinner), fear of being held hostage by guests (how do you have an exit strategy in your own home?),

It took almost an hour to get to Bernard's house. Somewhere in Long Island. Beautiful trees. I'd never seen such beautiful trees. Out in the driveway, one of Bernard's nephews had slit his pants legs to the knee and was running up and down in the sunlight, watching how they caught the breeze. Inside the house, people stood around a table piled with food talking about Isaac. I knew I didn't belong there. I felt like a fool and an imposter. I stood by the window, making myself invisible. I didn't think it would be so painful. And yet. To hear people talk about the son I'd only been able to imagine as if he were as familiar to them as a relative was almost too much to bear. So I slipped away. I wandered through the rooms of Isaac's half-brother's house. I thought: My son walked on this carpet. I came to a guest bedroom. I thought: From time to time, he slept in this bed. This very bed! His head on these pillows. I lay down. I was tired, I couldn't help myself. The pillow sank under my cheek. And as he lay here, I thought, he looked out this very window, at that very tree.

The fee for a banquet at an ochaya is not inexpensive. An ozashiki costs about $500 an hour. This includes the use of the room and the services of the ochaya staff. It does not include the food and drink that is ordered, nor the fees for the services of the geiko. A two-hour party with a full dinner for a few guests and three or four geiko in attendance can easily cost $2,000.

It is not the food, nor the ornaments, nor the house, but a host's genuine warmth that puts guests at ease and opens the gateway to friendship, irrespective of the status, age, gender and language.

Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.

If a guest enters your house holding the severed head of your only son in his hand, you must still receive him, offer him food and drink and honour him as a guest.’ That is a wise law. But sometimes it is very difficult to keep

I was extremely curious about the alternatives to the kind of life I had been leading, and my friends and I exchanged rumors and scraps of information we dug from official publications. I was struck less by the West's technological developments and high living standards than by the absence of political witch-hunts, the lack of consuming suspicion, the dignity of the individual, and the incredible amount of liberty. To me, the ultimate proof of freedom in the West was that there seemed to be so many people there attacking the West and praising China. Almost every other day the front page of Reference, the newspaper which carded foreign press items, would feature some eulogy of Mao and the Cultural Revolution. At first I was angered by these, but they soon made me see how tolerant another society could be. I realized that this was the kind of society I wanted to live in: where people were allowed to hold different, even outrageous views. I began to see that it was the very tolerance of oppositions, of protesters, that kept the West progressing. Still, I could not help being irritated by some observations. Once I read an article by a Westerner who came to China to see some old friends, university professors, who told him cheerfully how they had enjoyed being denounced and sent to the back end of beyond, and how much they had relished being reformed. The author concluded that Mao had indeed made the Chinese into 'new people' who would regard what was misery to a Westerner as pleasure. I was aghast. Did he not know that repression was at its worst when there was no complaint? A hundred times more so when the victim actually presented a smiling face? Could he not see to what a pathetic condition these professors had been reduced, and what horror must have been involved to degrade them so? I did not realize that the acting that the Chinese were putting on was something to which Westerners were unaccustomed, and which they could not always decode. I did not appreciate either that information about China was not easily available, or was largely misunderstood, in the West, and that people with no experience of a regime like China's could take its propaganda and rhetoric at face value. As a result, I assumed that these eulogies were dishonest. My friends and I would joke that they had been bought by our government's 'hospitality." When foreigners were allowed into certain restricted places in China following Nixon's visit, wherever they went the authorities immediately cordoned off enclaves even within these enclaves. The best transport facilities, shops, restaurants, guest houses and scenic spots were reserved for them, with signs reading "For Foreign Guests Only." Mao-tai, the most sought-after liquor, was totally unavailable to ordinary Chinese, but freely available to foreigners. The best food was saved for foreigners. The newspapers proudly reported that Henry Kissinger had said his waistline had expanded as a result of the many twelve-course banquets he enjoyed during his visits to China. This was at a time when in Sichuan, "Heaven's Granary," our meat ration was half a pound per month, and the streets of Chengdu were full of homeless peasants who had fled there from famine in the north, and were living as beggars. There was great resentment among the population about how the foreigners were treated like lords. My friends and I began saying among ourselves: "Why do we attack the Kuomintang for allowing signs saying "No Chinese or Dogs" aren't we doing the same? Getting hold of information became an obsession. I benefited enormously from my ability to read English, as although the university library had been looted during the Cultural Revolution, most of the books it had lost had been in Chinese. Its extensive English-language collection had been turned upside down, but was still largely intact.

Coming but once a year – and thank fuck for that – the Yuletide brings more than its rightful share of hospital drama. Festive flus and pneumonia keep the respiratory teams busy, while norovirus and food poisoning are the season’s special guest stars for the gastro doctors. Endocrinologists drag patients out of their mince-pie-induced diabetic comas, and the orthopaedic wards heave with elderly patients who’ve gone full Jenga on the ice, shattering their hips like bags of biscuits.

Fresh corn tastes better than canned corn, and who knew? So if you want to pay extra for that, great. Be our guest. But quit acting like it is a ‘conscience and responsibility’ thing, because canned corn is nutritionally better than no corn.(p. 91).

To transform the biological necessity of feeding into a flow experience, one must begin by paying attention to what one eats. It is astonishing—as well as discouraging—when guests swallow lovingly prepared food without any sign of having noticed its virtues. What

Imagine that Abundance is a wonderful guest that you would love to come and stay. Clean the house, prepare great food, have fresh linen on the beds, light fires, chill the champagne, buy or grow fresh flowers … just be ready for Abundance to drop in unexpectedly.

He’s passionate about food, is my husband. He can talk about a dish he’s thought up in the way that a great musician might rhapsodise about a composition. It stems from his childhood; he claims that it comes from not having any variety in his diet when he was young.

When I was young,” I explained, “I looked to God to find answers. When God didn’t have anything, I looked for answers in people, but all they said was, ‘Relax, go with it.’” “‘Go with it’?” She queried my American idiom, pronounced in German, using her native Russian. “Don’t fight against inevitability,” I translated loosely. “Life is until it is not, so why get fussed? Don’t hurt anyone, try not to give your dinner guests food poisoning, be clean in word and deed – what else is there? Just be a decent person in a decent world.

Only two questions, however, need concern the civilized creature. Why is traditional kosher wine so second-rate (it is often boiled); and, if Muslims and Jews are the only people whose laws make them (almost) each other’s ideal dinner guests, why can’t they get along?

A wonderful man, Ivan Ivanovich! He has a great love of melons. They’re his favorite food. As soon as he finishes dinner and goes out to the gallery in nothing but his shirt, he immediately tells Gapka to bring two melons. Then he cuts them up himself, collects the seeds in a special piece of paper, and begins to eat. Then he tells Gapka to bring the inkpot and himself, with his own hand, writes on the paper with the seeds: “This melon was eaten on such-and-such date.” If there was some guest at the time, then: “with the participation of so-and-so.

It never crosses your mind to praise something another person is wearing, because they’re certain to whip it off and give it to you. If there is food left from a meal, the genteel thing is to give it to the guests to take home, just as you never arrive at someone’s house with empty hands.

To choose to chew, rather than converse with my fellow dinner guests, was the choice I made when I chose the chewiest item on the menu. I wasn’t being rude. In fact, I was being polite. By ignoring them, I fulfilled and followed the aphorism: “It’s not polite to talk with your mouth full of food.

When I worked as a concierge, I loved getting a pat on the back from a guest, because it's like a tip, only better, because it doesn't devalue like fiat currency, and it will buy me food at the store. Oh yes, shared body language is the best facilitator of trade, and here on my duck farm I accept high-fives for eggs.

With all the arrangements made, Marcus carried Lillian to the largest guest room in the building, where a bath and food were sent up as quickly as possible. It was sparely furnished but very clean, with an ample bed covered in pressed linen and soft, faded quilts. An old copperplate slipper tub was set before the hearth and filled by two chambermaids carrying steaming kettles. As Lillian waited for the bathwater to cool sufficiently, Marcus bullied her into eating a bowl of soup, which was quite tolerable, though its ingredients were impossible to identify. “What are those little brown chunks?” Lillian asked suspiciously, opening her mouth reluctantly as he spooned more in. “It doesn’t matter. Swallow.” “Is it mutton? Beef? Did it originally have horns? Hooves? Feathers? Scales? I don’t like to eat something when I don’t know what—” “More,” he said inexorably, pushing the spoon into her mouth again. “You’re a tyrant.” “I know. Drink some water.

When we are too functional, we forget the point of hospitality in the home: fellowship, not entertainment. Don't let pride stop you from opening your home. Ignore the cat hair on the couch (or in the mac and cheese). It likely won't kill anyone as decisively as loneliness will. Add as much water to the pot to stretch the soup. If you run out of food, make pancakes, and put the kids in charge of making that meal. See how much fun that is. And know that someone is spared from another humiliating fall into internet pornography because he is instead walking with you and your kids and dogs, as you share the Lord's Day, one model of how the Lord gives you daily grace and a way of escape. Know that someone is spared the fear and darkness of depression because she is needed at your house, always on the Lord's Day, the day she is never alone, but instead safely in community, where her place at the table is needed and necessary and relied upon. Know that someone is drawn into Christ's love because the Bible reading and psalm singing that come at the close of the meal include everyone, and that it reminds us that no one is scapegoated in this Christ-bearing community. Know that host and guest are equally precious and fragile, and that you will play both roles throughout the course of this life. The doors here open wide. They must.

Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.

And of course there was Seamus, who could now come to work with me on most days. He had a bed and toys in one corner near my desk, although he preferred curling up in the guest chairs directly across from me, as though he had an appointment and urgent matters to howl about. (More fookin’ food! Seriously, people. I need more foooooooooooood!!)

Higher-end detergents contain at least three digestive enzymes: amylase to break down starchy stains, protease for proteins, and lipase for greasy stains (not just edible fats but body oils like sebum). Laundry detergent is essentially a digestive tract in a box. Ditto dishwashing detergent: protease and lipase eat the food your dinner guests didn’t. Credit

You didn’t have to continue trying to get acting jobs, I think. If you’d really wanted to put food on the table that probably wasn’t the most sensible way to do it. We didn’t have to spend your tiny income on an apartment off Shaftesbury Avenue in Zone One and not be able to afford to eat as a result. It’s not my fault you made some bad decisions when you were a teenager and got yourself knocked up.

The French magazine Parents says that if a baby is scared of strangers, his mother should warn him that a visitor will be coming over soon. Then, when the doorbell rings, ‘Tell him that the guest is here. Take a few seconds before opening the door . . . if he doesn’t cry when he sees the stranger, don’t forget to congratulate him.’ I hear of several cases where, upon bringing a baby home from the maternity hospital, the parents give the baby a tour of the house.9 French parents often tell babies what they’re doing to them: I’m picking you up, I’m changing your nappy, I’m going to give you a bath. This isn’t just to make soothing sounds; it’s to convey information. And since the baby is a person like any other, parents are often quite polite about all this. (Plus it’s apparently never too early to start instilling good manners.)

We live, therefore, between Easter and the consummation, following Jesus Christ in the power of the Spirit and commissioned to be for the world what he was for Israel, bringing God's redemptive reshaping to our world. Christians have always found it difficult to understand and articulate this, and have regularly distorted the picture in one direction or the other. [ ... ] When God does what God intends to do, this will be an act of fresh grace, of radical newness. At one level it will be quite unexpected, like a surprise party with guests we never thought we would meet and delicious food we never thought we would taste. But at the same time there will be a rightness about it, a rich continuity with what has gone before so that in the midst of our surprise and delight we will say, 'Of course! This is how it had to be, even though we'd never imagined it.

Humanistic propaganda screams at us everywhere we go. “You deserve better.” “There’s no one like you.” “Stand up for yourself.” And after a while we start believing the mantra. The most influential culture-shaping document in American history is the Declaration of Independence. And built into the ethos of American society are three inalienable rights: life, liberty, and the pursuit of happiness. I think the wording is ironic: the pursuit of happiness. It’s almost like the architects of modern democracy said, “We guarantee you life, and we promise you liberty. But happiness? Good luck.” America is a social experiment founded on the pursuit of happiness. Hundreds of millions of Americans are chasing down happiness. Money, materialism, sex, romance, religion, family, and fame are all pursuits of the same human craving—joy. But apart from Jesus, we never get there. People spend decades searching high and low for happiness and never land at joy. In an odd twist of fate, America, for all her life and liberty, is one of the most depressed nations in the world. And many of us are mad at God. Somehow we think God owes us. We deserve happiness. We deserve a good, comfortable life, free from pain and suffering. We have rights! Right? The scriptures present a totally different worldview that stands against the humanism of Western Europe. It is written, “By grace you have been saved.”[17] The word grace is (charis) in the Greek, which can be translated as “gift.” All of life is grace. All of life is a gift. Humans have no rights. Everything is a gift. Food, shelter, the clothes on our backs, the oxygen in our lungs—it’s all grace. The entire planet, the sky above us and the ground beneath our feet, is all on loan from the Creator God. We live under his roof, eat his food, and drink his water. We are guests. And we are blessed. A reporter once asked Bob Dylan if he was happy. Dylan’s response was, “These are yuppie words, happiness and unhappiness. It’s not happiness or unhappiness. It’s either blessed or unblessed.”[18] I like that. We are blessed. When you reorient yourself to a biblical worldview, the only posture left to take is gratitude. If all of life is a gift, how could we help but thank God?

I," she said as the room hushed again, "know of no other conference like this in the history of Roshar. Perhaps they were common in the days of the Knights Radiant, but certainly nothing like it has occured since the Recreance. I would like to both welcome and thank you, our noble guests. Today we make history." "It only took a Desolation to cause it," Sebarial said from the food table. "The world should end more often. It makes everyone so much more accommodating.

You’ve been with me for months,” thought Scarlett grimly, looking at her sister-in-law, “and it’s never occurred to you that it’s charity you’re living on. And I guess it never will. You’re one of those people the war didn’t change and you go right on thinking and acting just like nothing had happened—like we were still rich as Croesus and had more food than we knew what to do with and guests didn’t matter. I guess I’ve got you on my neck for the rest of my life. But I won’t have Cathleen too.

[…] once properly attired, I step into the ancient courts of ancient men, where, a beloved guest, I nourish myself on that food that is mine alone and for which I was born; where I speak to them without inhibition and ask them the reasons behind their actions; and in their humanity they reply; and for four hours I feel not a drop of boredom, think nothing of my cares, am fearless of poverty, unrattled by death; I transfer all of myself into them. (Letter to Francesco Vettori, December 10, 1513)

The people cast themselves down by the fuming boards while servants cut the roast, mixed jars of wine and water, and all the gods flew past like the night-breaths of spring. The chattering female flocks sat down by farther tables, their fresh prismatic garments gleaming in the moon as though a crowd of haughty peacocks played in moonlight. The queen’s throne softly spread with white furs of fox gaped desolate and bare, for Penelope felt ashamed to come before her guests after so much murder. Though all the guests were ravenous, they still refrained, turning their eyes upon their silent watchful lord till he should spill wine in libation for the Immortals. The king then filled a brimming cup, stood up and raised it high till in the moon the embossed adornments gleamed: Athena, dwarfed and slender, wrought in purest gold, pursued around the cup with double-pointed spear dark lowering herds of angry gods and hairy demons; she smiled and the sad tenderness of her lean face, and her embittered fearless glance, seemed almost human. Star-eyed Odysseus raised Athena’s goblet high and greeted all, but spoke in a beclouded mood: “In all my wandering voyages and torturous strife, the earth, the seas, the winds fought me with frenzied rage; I was in danger often, both through joy and grief, of losing priceless goodness, man’s most worthy face. I raised my arms to the high heavens and cried for help, but on my head gods hurled their lightning bolts, and laughed. I then clasped Mother Earth, but she changed many shapes, and whether as earthquake, beast, or woman, rushed to eat me; then like a child I gave my hopes to the sea in trust, piled on my ship my stubbornness, my cares, my virtues, the poor remaining plunder of god-fighting man, and then set sail; but suddenly a wild storm burst, and when I raised my eyes, the sea was strewn with wreckage. As I swam on, alone between sea and sky, with but my crooked heart for dog and company, I heard my mind, upon the crumpling battlements about my head, yelling with flailing crimson spear. Earth, sea, and sky rushed backward; I remained alone with a horned bow slung down my shoulder, shorn of gods and hopes, a free man standing in the wilderness. Old comrades, O young men, my island’s newest sprouts, I drink not to the gods but to man’s dauntless mind.” All shuddered, for the daring toast seemed sacrilege, and suddenly the hungry people shrank in spirit; They did not fully understand the impious words but saw flames lick like red curls about his savage head. The smell of roast was overpowering, choice meats steamed, and his bold speech was soon forgotten in hunger’s pangs; all fell to eating ravenously till their brains reeled. Under his lowering eyebrows Odysseus watched them sharply: "This is my people, a mess of bellies and stinking breath! These are my own minds, hands, and thighs, my loins and necks!" He muttered in his thorny beard, held back his hunger far from the feast and licked none of the steaming food.

One minister, applying for lodging as however, was addressed by the landlord: "Stranger, I perceive that you are a clergyman. Please let me know whether you are a Presbyterian why Methodist." "Why do you ask?" responded the preacher. "Because I wish to please my guests, and I have observed that a Presbyterian minister is very particular about his food and his bed and the Methodist about the care and feeding of his horse." "Very well," replied the minister, "I am a Presbyterian, but my horse is a Methodist.

Oh, I can’t wait to cook up a bunch of food for them! There’s nothing better than cooking for hungry guests! Let’s see...they’d probably want lots of meat—so I’ll need to make plenty of cooked beef, cooked chicken. Ooh, I wonder if I have any more cod? Of course, I’ll bake fresh bread and pumpkin pies and bring them lots of veggies from the garden. I can’t stand the thought of them being hungry! I’ll bring enough so they can have leftovers for days. I wonder if I should send some tables, too, so they can eat a proper meal...

on a volunteer's shoulders to see Donald break the English muffin. I understood why Christians imagined the kingdom of heaven as a feast: a banquet where nobody was excluded, where the weakest and most broken, the worst sinners and outcasts, were honored guests who welcomed one another in peace and shared their food. “Let this broken bread and shared wine be a foretaste of your kingdom,” we sang, “and bring us finally to your heavenly Table, where no one is left behind, and we will join with saints and angels at the feast you have prepared from the beginning.

A dinner party is social and unpredictable and requires juggling many things at once—all things introverts aren’t crazy about. For me, it meant so many anxieties to be addressed in one evening: fear of cooking bad food (a rational fear—I regularly burn dinner), fear of being held hostage by guests (how do you have an exit strategy in your own home?), fear of throwing a party that is no fun (which means you are no fun), fear of being exposed by your own environment (what if you leave out your retainer?), and something truly horrifying: the mixing of various social groups.

Chikako and Ben's lives are inexorably linked linked to an ever-expanding list of seasonal tasks. In summer, they work through the garden bounty, drying and pickling the fruits and vegetables at peak ripeness. Fall brings chestnuts to pick, chili paste to make, mushrooms to hunt. Come winter, Noto's seas are flush with the finest sea creatures, which means pickling fish for hinezushi and salting squid guts for ishiri. In the spring, after picking mountain vegetables and harvesting seaweed, they plant the garden and begin the cycle that will feed them, their family, and their guests in the year ahead.

Our culture is not unacquainted with the idea of food as a spiritually loaded commodity. We're just particular about which spiritual arguments we'll accept as valid for declining certain foods. Generally unacceptable reasons: environmental destruction, energy waste, the poisoning of workers. Acceptable: it's prohibited by a holy text. Set down a platter of country ham in front of a rabbi, an imam, and a Buddhist monk, and you may have just conjured three different visions of damnation. Guests with high blood pressure may add a fourth. Is it such a stretch, then, to make moral choices about food based on the global consequences of its production and transport?

But last fall, your belief that you knew her was shattered. You went for a visit without announcing it beforehand, and you discovered that you had become a guest. Mom was continually embarrassed about the messy yard or the dirty blankets. At one point, she grabbed a towel from the floor and hung it, and when food dropped on the table, she picked it up quickly. She took a look at what she had in the fridge, and even though you tried to stop her, she went to the market. If you are with family, you needn’t feel embarrassed about leaving the table uncleared after a meal and going to do something else. You realized you’d become a stranger as you watched Mom try to conceal her messy everyday life.

Eating a meal in Japan is said to be a communion with nature. This particularly holds true for both tea and restaurant kaiseki, where foods at their peak of freshness reflect the seasonal spirit of that month. The seasonal spirit for November, for example, is "Beginning Anew," because according to the old Japanese lunar calendar, November marks the start of the new tea year. The spring tea leaves that had been placed in sealed jars to mature are ready to grind into tea. The foods used for a tea kaiseki should carry out this seasonal theme and be available locally, not flown in from some exotic locale. For December, the spirit is "Freshness and Cold." Thus, the colors of the guests' kimonos should be dark and subdued for winter, while the incense that permeates the tearoom after the meal should be rich and spicy. The scroll David chose to hang in the alcove during the tea kaiseki no doubt depicted winter, through either words or an ink drawing. As for the flowers that would replace the scroll for the tea ceremony, David likely would incorporate a branch of pine to create a subtle link with the pine needle-shaped piece of yuzu zest we had placed in the climactic dish. Both hinted at the winter season and coming of New Year's, one of David's underlying themes for the tea kaiseki. Some of the guests might never make the pine needle connection, but it was there to delight those who did.

Sal and Henry return with a gust of warm garden air and I settle down to create miniature roses from sugarpaste using tiny ivory spatulas and crimpers. I will have no antique tester bed crowning my cake, only a posy of flowers: symbols of beauty and growth, each year new-blossoming. I let Henry paint the broken pieces with spinach juice, while I tint my flowers with cochineal and yellow gum. As a pretty device I paint a ladybird on a rose, and think it finer than Sèvres porcelain. At ten o'clock tomorrow, I will marry John Francis at St. Mark's Church, across the square. As Sal and I rehearse our plans for the day, pleasurable anticipation bubbles inside me like fizzing wine. We will return from church for this bride cake in the parlor, then take a simple wedding breakfast of hot buttered rolls, ham, cold chicken, and fruit, on the silver in the dining room. Nan has sent me a Yorkshire Game Pie, so crusted with wedding figures of wheatsheafs and blossoms it truly looks too good to eat. We have invited few guests, for I want no great show, and instead will have bread and beef sent to feed the poor. And at two o'clock, we will leave with Henry for a much anticipated holiday by the sea, at Sandhills, on the southern coast. John Francis has promised Henry he might try sea-bathing, while I have bought stocks of cerulean blue and burnt umber to attempt to catch the sea and sky in watercolor.

The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-

Tell me something, Brahman: Do friends and colleagues, relatives and kinsmen, ever come to your house as guests?” “Yes,” the Brahman answered. “And tell me something, Brahman,” Buddha continued. “Do you serve them foods and delicacies when they arrive?” “Yes,” the Brahman answered, “I do.” “And tell me something, Brahman,” Buddha continued. “If they don’t accept them, to whom do those foods belong?” “Well, I suppose if they don’t accept them, those foods are all mine.” “Yes,” said Buddha. “In the same way, Brahman, I do not accept your anger and your criticism. It is all yours.” The Brahman was stunned and could think of nothing to say. His anger continued to bubble up inside him, but he had nowhere to put it. Nobody was accepting it or taking it from him. Buddha continued: “That with which you have insulted me, who is not insulting, that with which you have taunted me, who is not taunting, that with which you have berated me, who is not berating, that I don’t accept from you. It’s all yours, Brahman. It’s all yours. “If you become angry with me and I do not get insulted, then the anger falls back on you. You are then the only one who becomes unhappy. All you have done is hurt yourself. If you want to stop hurting yourself, you must get rid of your anger and become loving instead. “Whoever returns insult to one who is insulting, returns taunts to one who is taunting, returns a berating to one who is berating, is eating together, sharing company, with that person. But I am neither eating together nor sharing your company, Brahman. It’s all yours. It’s all yours.

He had come to us only three years earlier, but had already won general sympathy, mainly because he “knew how to bring society together.” His house was never without guests, and it seemed he would have been unable to live without them. He had to have guests to dinner every day, even if only two, even if only one, but without guests he would not sit down to eat. He gave formal dinners, too, under all sorts of pretexts, sometimes even the most unexpected. The food he served, though not refined, was abundant, the cabbage pies were excellent, and the wines made up in quantity for what they lacked in quality. In the front room stood a billiard table, surrounded by quite decent furnishings; that is, there were even paintings of English racehorses in black frames on the walls, which, as everyone knows, constitute a necessary adornment of any billiard room in a bachelor’s house.

A form of entertainment that has recently become very popular, particularly in the smaller towns, is the Coca-Cola party. Usually the ladies assemble between eleven and twelve in the morning at the home of the hostess. Trays of tall iced glasses filled with Coca-Cola are passed, followed by platters of crackers and small iced cakes. The dining table is decorated like any tea-table with flowers, fruit or mints, except that there are little buckets of ice so that guests may replenish their glasses as the ice melts. Other bottled drinks are usually provided for those who do not like Coca-Cola, but these are few in Georgia. This simple, inexpensive form of entertainment is particularly popular with the young matrons and young girls, who use it to honor a visitor or a bride. Occasionally the parties are held in the afternoon, but usually the afternoon is time for the more elaborate tea.

SOYEN SHAKU, the first Zen teacher to come to America, said: “My heart burns like fire but my eyes are as cold as dead ashes.” He made the following rules which he practiced every day of his life. In the morning before dressing, light incense and meditate. Retire at a regular hour. Partake of food at regular intervals. Eat with moderation and never to the point of satisfaction. Receive a guest with the same attitude you have when alone. When alone, maintain the same attitude you have in receiving guests. Watch what you say, and whatever you say, practice it. When an opportunity comes do not let it pass by, yet always think twice before acting. Do not regret the past. Look to the future. Have the fearless attitude of a hero and the loving heart of a child. Upon retiring, sleep as if you had entered your last sleep. Upon awakening, leave your bed behind you instantly as if you had cast away a pair of old shoes.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

shortly I should be able to live at peace in my cottage, with all the twenty four hours of the day to myself. Forty-six I am, and never yet had a whole week of leisure. What will 'for ever' feel like, and can I use it all? Please note its address from March onwards - Clouds Hill, Moreton, Dorset - and visit it, sometime, if you still stravage the roads of England in a great car. The cottage has two rooms; one, upstairs, for music (a gramophone and records) and one downstairs for books. There is a bath, in a demi-cupboard. For food one goes a mile, to Bovington (near the Tank Corps Depot) and at sleep-time I take my great sleeping bag, embroidered MEUM, and spread it on what seems the nicest bit of floor. There is a second bag, embroidered TUUM, for guests. The cottage looks simple, outside, and does no hurt to its setting which is twenty miles of broken heath and a river valley filled with rhododendrons run wild. I think everything, inside and outside my place, approaches perfection.

am possessed by the very greatest love of frugality, I must confess; I do not like a couch made up for display, nor clothing brought forth from a chest or pressed by weights and a thousand mangles to make it glossy, but homely and cheap, that is neither preserved nor to be put on with anxious care; the food that I like is neither prepared nor watched by a household of slaves, it does not need to be ordered many days before nor to be served by many hands, but is easy to get and abundant; there is nothing far-fetched or costly about it, nowhere will there be any lack of it, it is burdensome neither to the purse nor to the body, nor will it return by the way it entered; the servant that I like is a young home-born slave without training or skill; the silver is my country-bred father's heavy plate bearing no stamp of the maker's name, and the table is not notable for the variety of its markings or known to the town from the many fashionable owners through whose hands it has passed, but one that stands for use, and will neither cause the eyes of any guest to linger upon it with pleasure nor fire them with envy.

Such good relations we had that if there was any function that we had, then we used to call Musalmaans to our homes, they would eat in our houses, but we would not eat in theirs and this is a bad thing, which I realize now. If they would come to our houses we would have two utensils in one corner of the house, and we would tell them, pick these up and eat in them; they would then wash them and keep them aside and this was such a terrible thing. This was the reason Pakistan was created. If we went to their houses and took part in their weddings and ceremonies, they used to really respect and honour us. They would give us uncooked food, ghee, atta, dal, whatever sabzis they had, chicken and even mutton, all raw. And our dealings with them were so low that I am even ashamed to say it. A guest comes to our house and we say to him, bring those utensils and wash them, and if my mother or sister have to give him food, they will more or less throw the roti from such a distance, fearing that they may touch the dish and become polluted ... We don’t have such low dealings with our lower castes as Hindus and Sikhs did with Musalmaans.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Equipment Figure it out for yourself, my lad, You've all that the greatest of men have had, Two arms, two hands, two legs, two eyes, And a brain to use if you would be wise. With this equipment they all began, So start for the top and say "I can." Look them over, the wise and great, They take their food from a common plate And similar knives and forks they use, With similar laces they tie their shoes, The world considers them brave and smart. But you've all they had when they made their start. You can triumph and come to skill, You can be great if only you will, You're well equipped for what fight you choose, You have legs and arms and a brain to use, And the man who has risen, great deeds to do Began his life with no more than you. You are the handicap you must face, You are the one who must choose your place, You must say where you want to go. How much you will study the truth to know, God has equipped you for life, But He Lets you decide what you want to be. Courage must come from the soul within, The man must furnish the will to win, So figure it out for yourself, my lad, You were born with all that the great have had, With your equipment they all began. Get hold of yourself, and say: "I can.

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

Degrees of Freedom This is important. One of the easy things about riding the train is that there aren’t many choices. The track goes where the track goes. Sure, sometimes there are junctions and various routes, but generally speaking, there are only two choices—go or don’t go. Driving is a little more complicated. In a car you can choose from literally millions of destinations. Organizations are far more complex. There are essentially an infinite number of choices, endless degrees of freedom. Your marketing can be free or expensive, online or offline, funny or sad. It can be truthful, emotional, boring, or bland. In fact, every marketing campaign ever done has been at least a little different from every other one. The same choices exist in even greater number when you look at the microdecisions that go on every day. Should you go to a meeting or not? Shake hands with each person or just start? Order in fancy food for your guests or go for a walk together because the weather is sunny. . . . In the face of an infinite sea of choices, it’s natural to put blinders on, to ask for a map, to beg for instructions, or failing that, to do exactly what you did last time, even if it didn’t work. Linchpins are able to embrace the lack of structure and find a new path, one that works.

There were fireflies riding on the dark air and a dog baying on some low and far-away ledge of the cliff. The table seemed to have risen a little toward the sky like a mechanical dancing platform, giving the people around it a sense of being alone with each other in the dark universe, nourished by its only food, warmed by its only lights. And, as if a curious hushed laugh from Mrs. McKisco were a signal that such a detachment from the world had been attained, the two Divers began suddenly to warm and glow and expand, as if to make up to their guests, already so subtly assured of their importance, so flattered with politeness, for anything they might still miss from that country well left behind. Just for a moment they seemed to speak to every one at the table, singly and together, assuring them of their friendliness, their affection. And for a moment the faces turned up toward them were like the faces of poor children at a Christmas tree. Then abruptly the table broke up - the moment when the guests had been daringly lifted above conviviality into the rarer atmosphere of sentiment, was over before it could be irreverently breathed, before they had half realized it was there. But the diffused magic of the hot sweet South had withdrawn into them - the soft-pawed night and the ghostly wash of the Mediterranean far below - the magic left these things and melted into the two Divers and became part of them. Tender is the Night, Ch VII

To be at table means that one has removed oneself from business and motion and made a commitment to spend some time over one's meal. One commits oneself not only to time but also to an implicit plan of eating: We sit to eat and not just to feed, and to do so both according to a plan and with others. A decision to have a sit-down meal must precede its preparation, and the preparation is in turn guided by the particular plan that is the menu. Further, to be at table means, whether we know it or not, to make a commitment to form and formality. We agree, tacitly to be sure, to a code of conduct that does not apply when we privately raid the refrigerator or eat on the run or in our cards, or even when we munch sandwiches in front of the television with our buddies who have gathered to watch the Super Bowl. There we eat (or, more accurately, feed) side by side, as at a trough; in contrast, at table we all face not our food but one another. Thus we silently acknowledge our mutual commitment to share not only some food but also commensurate forms of commensal behavior. To be sure, the forms will vary depending on the occasion; the guests, a banquet table at a testimonial dinner, and a picnic table in the park have different degrees and (in part) different kinds of formality, as do also the family breakfast and the family dinner. But in all cases there are forms that operate, regulate, and inform our behavior and that signify our peculiarly human way of meeting necessity.

I. The Burial of the Dead April is the cruellest month, breeding Lilacs out of the dead land, mixing Memory and desire, stirring Dull roots with spring rain. [...] (Come in under the shadow of this red rock), And I will show you something different from either Your shadow at morning striding behind you Or your shadow at evening rising to meet you, I will show you fear in a handful of dust. [...] Unreal City, Under the brown fog of a winter dawn, A crowd flowed over London Bridge, so many, I had not thought death had undone so many. [...] II. A Game of Chess [...] Under the firelight, under the brush, her hair Spread out in fiery points Glowed into words, then would be savagely still. III. The Fire Sermon [...] The river bears no empty bottles, sandwich papers, Silk handkerchiefs, cardboard boxes, cigarette ends Or other testimony of summer nights. The nymphs are departed. [...] At the violet hour, the evening hour that strives Homeward, and brings the sailor home from sea, The typist home at teatime, clears her breakfast, lights Her stove, and lays out food in tins. [...] I Tiresias, old man with dugs Perceived the scene, and foretold the rest-- I too awaited the expected guest. [...] IV. Death by Water [...] A current under sea Picked his bones in whispers. As he rose and fell He passed the stages of his age and youth Entering the whirlpool. [...] V. What the Thunder Said [...] A woman drew her long black hair out tight And fiddled whisper music on those strings And bats with baby faces in the violet light Whistled, and beat their wings And crawled head downward down a blackened wall And upside down in air were towers Tolling reminiscent bells, that kept the hours And voices singing out of empty cisterns and exhausted wells.

The party spills over with guests, from the ballroom to the front lawn. It’s nighttime, but the house is lit up, bright as the sun. All around me diamonds glitter. We’ve reached that tipping point where everyone is sloshed enough to smile, but not so much they start to slur. There’s almost too many people, almost too much alcohol. Almost too much wealth in one room. It reminds me of Icarus, with his wings of feather and wax. If Icarus had a five-hundred-person guest list for his graduation party. It reminds me of flying too close to the sun. I snag a flute of champagne from one of the servers, who pretends not to see. The bubbles tickle my nose as I take a detour through the kitchen. Rosita stands at the stove, stirring her world-famous jambalaya in a large cast iron pot. The spices pull me close. I reach for a spoon. “Is it ready yet?” She slaps my hand away. “You’ll ruin your pretty dress. It’ll be ready when it’s ready.” We have caterers who make food for all our events, but since this is my graduation party, Rosita agreed to make my favorite dish. She’s going to spoon some onto little puff pastry cups and call it a canape. I try to pout, but everything is too perfect for that. Only one thing is missing from this picture. I give her a kiss on the cheek. “Thanks, Rosita. Have you seen Daddy?” “Where he always is, most likely.” That’s what I’m afraid of. Then I’m through the swinging door that leads into the private side of the house. I pass Gerty, our event planner, who’s muttering about guests who aren’t on the invite list. I head up the familiar oak staircase, breathing in the scent of our house. There’s something so comforting about it. I’m going to miss everything when I leave for college. At the top of the stairs, I hear men’s voices. That isn’t unusual. I’m around the corner from Daddy’s offic

THE INSTRUCTION OF PTAHHOTEP Part II If you are one among guests At the table of one greater than you, Take what he gives as it is set before you; Look at what is before you, Don’t shoot many glances at him, Molesting him offends the ka. Don’t speak to him until he summons, One does not know what may displease; Speak when he has addressed you, Then your words will please the heart. The nobleman, when he is behind food, Behaves as his ka commands him; He will give to him whom he favors, It is the custom when night has come. It is the ka that makes his hands reach out, The great man gives to the chosen man; Thus eating is under the counsel of god, A fool is who complains of it. If you are a man of trust, Sent by one great man to another, Adhere to the nature of him who sent you. Give his message as he said it. Guard against reviling speech, Which embroils one great with another; Keep to the truth, don't exceed it, But an outburst should not be repeated. Do not malign anyone, Great or small, the ka abhors it. If you plow and there’s growth in the field, And god lets it prosper in your hand, Do not boast at your neighbors’ side, One has great respect for the silent man: Man of character is man of wealth. If he robs he is like a crocodile in court. Don’t impose on one who is childless, Neither decry nor boast of it; There is many a father who has grief, And a mother of children less content than another; It is the lonely whom god fosters, While the family man prays for a follower. If you are poor, serve a man of worth, That all your conduct may be well with the god. Do not recall if he once was poor, Don’t be arrogant toward him For knowing his former state; Respect him for what has accrued to him. For wealth does not come by itself. It is their law for him whom they love, His gain, he gathered it himself ; It is the god who makes him worthy And protects him while he sleeps. Follow your heart as long as you live, Do no more than is required, Do not shorten the time of “follow-the-heart,” Trimming its moment offends the ka Don’t waste time on daily cares Beyond providing for your household; When wealth has come, follow your heart, Wealth does no good if one is glum! If you are a man of worth And produce a son by the grace of god, If he is straight, takes after you, Takes good care of your possessions. Do for him all that is good, He is your son, your ka begot him, Don’t withdraw your heart from him. But an offspring can make trouble: If he strays, neglects your counsel, Disobeys all that is said, His mouth spouting evil speech, Punish him for all his talk They hate him who crosses you, His guilt was fated in the womb; He whom they guide can not go wrong, Whom they make boatless can not cross. If you are in the antechamber, Stand and sit as fits your rank Which was assigned you the first day. Do not trespass — you will be turned back, Keen is the face to him who enters announced, Spacious the seat of him who has been called. The antechamber has a rule, All behavior is by measure; It is the god who gives advancement, He who uses elbows is not helped. If you are among the people, Gain supporters through being trusted The trusted man who does not vent his belly’s speech, He will himself become a leader, A man of means — what is he like ? Your name is good, you are not maligned, Your body is sleek, your face benign, One praises you without your knowing. He whose heart obeys his belly Puts contempt of himself in place of love, His heart is bald, his body unanointed; The great-hearted is god-given, He who obeys his belly belongs to the enemy.

The only point that everyone I spoke with in Rome agrees upon is that Armando al Pantheon is one of the city's last true trattorie. Given the location, Claudio and his family could have gone the way of the rest of the neighborhood a long time ago and mailed it in with a handful of fresh mozzarella and prosciutto. But he's chosen the opposite path, an unwavering dedication to the details- the extra steps that make the oxtail more succulent, the pasta more perfectly toothsome, the artichokes and favas and squash blossoms more poetic in their expression of the Roman seasons. "I experiment in my own small ways. I want to make something new, but I also want my guests to think of their mothers and grandmothers. I want them to taste their infancy, to taste their memories. Like that great scene in Ratatouille." I didn't grow up on amatriciana and offal, but when I eat them here, they taste like a memory I never knew I had. I keep coming back. For the cacio e pepe, which sings that salty-spicy duet with unrivaled clarity, thanks to the depth charge of toasted Malaysian peppercorns Claudio employs. For his coda alla vaccinara, as Roman as the Colosseum, a masterpiece of quinto quarto cookery: the oxtail cooked to the point of collapse, bathed in a tomato sauce with a gentle green undertow of celery, one of Rome's unsung heroes. For the vegetables: one day a crostini of stewed favas and pork cheek, the next a tumble of bitter puntarelle greens bound in a bracing anchovy vinaigrette. And always the artichokes. If Roman artichokes are drugs, Claudio's are pure poppy, a vegetable so deeply addictive that I find myself thinking about it at the most inappropriate times. Whether fried into a crisp, juicy flower or braised into tender, melting submission, it makes you wonder what the rest of the world is doing with their thistles.

There now,” she said to the flowers in an encouraging tone, “you have food and air. You’ll be very happy and pretty in no time.” “Are you talking to the flowers?” Ian asked from behind her. Elizabeth started and turned around on an embarrassed laugh. “They like it when I talk to them.” Knowing how peculiar that sounded, she reinforced it by adding, “Our gardener used to say all living things need affection, and that includes flowers.” Turning back to the garden, she shoveled the last of the compost around the flowers, then she stood up and brushed off her hands. Her earlier ruminations about him had abolished so much of her antagonism that as she looked at him now she was able to regard him with perfect equanimity. It occurred to her, though, that it must seem odd to him that a guest was rooting about in his garden like a menial. “I hope you don’t mind,” she said, nodding toward the garden, “but the flowers couldn’t breathe with so many weeds choking them. They were crying out for a little room and sustenance.” An indescribable expression flashed across his face. “You heard them?” “Of course not,” Elizabeth said with a chuckle. “But I did take the liberty of fixing a special meal-well, compost, actually-for them. It won’t help them very much this year, but next year I think they’ll be much happier…” She trailed off, belatedly noticing the worried look he gave the flowers when she mentioned fixing them “a meal.” “You needn’t look as if you expect them to collapse at my feet,” she admonished, laughing. “They’ll fare far better with their meal than we did with ours. I am a much better gardener than I am a cook.” Ian jerked his gaze from the flowers, then looked at her with an odd, contemplative expression. “I think I’ll go inside and clean up.” She walked away without looking back, and so she did not see Ian Thornton turn halfway around to watch her.

IN T H E last twenty-five years I have had a lot of people staying with me and sometimes I am tempted to write an essay on guests. There are the guests who never shut a door after them and never turn out the light when they leave their room. There are the guests who throw themselves on their bed in muddy boots to have a nap after lunch, so that the counterpane has to be cleaned on their departure. There are the guests who smoke in bed and burn holes in your sheets. There are the guests who are on a regime and have to have special food cooked for them and there are the guests who wait till their glass is filled with a vintage claret and then say: "I won't have any, thank you." There are the guests who never put back a book in the place from which they took it and there are the guests who take away a volume from a set and never return it. There are the guests who borrow money from you when they are leaving and do not pay it back. There are the guests who can never be alone for a minute and there are the guests who are seized with a desire to talk the moment they see you glancing at a paper. There are the guests who, wherever they are, want to be somewhere else and there are the guests who want to be doing something from the time they get up in the morning till the time they go to bed at night. There are the guests who treat you as though they were SOME NOVELISTS I HAVE KNOWN 459 gauleiters in a conquered province. There are the guests who bring three weeks* laundry with them to have washed at your expense and there are the guests who send their clothes to the cleaners and leave you to pay the bill. There are the guests who telephone to London, Paris, Rome, Madrid and New York, and never think of inquiring how much it costs. There are the guests who take all they can get and offer nothing in return. There are also the guests who are happy just to be with you, who seek to please, who have resources of their own, who amuse you, whose conversation is delightful, whose interests are varied, who exhilarate and excite you, who in short give you far more than you can ever hope to give them and whose visits are only too brief.

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

OR. I will tell you, but these are the beginning for me of many [125] woes. After these evil things concerning my mother, on which I keep silence, had been wrought, I was driven an exile by the pursuits of the Erinnyes, when Loxias sent my foot [126] to Athens, that I might render satisfaction to the deities that must not be named. For there is a holy council, that Jove once on a time instituted for Mars on account of some pollution of his hands. [127] And coming thither, at first indeed no one of the strangers received me willingly, as being abhorred by the Gods, but they who had respect to me, afforded me [128] a stranger's meal at a separate table, being under the same house roof, and silently devised in respect to me, unaddressed by them, how I might be separated from their banquet [129] and cup, and, having filled up a share of wine in a separate vessel, equal for all, they enjoyed themselves. And I did not think fit to rebuke my guests, but I grieved in silence, and did not seem to perceive [their conduct,] deeply groaning, because I was my mother's slayer. [130] But I hear that my misfortunes have been made a festival at Athens, and that this custom still remains, that the people of Pallas honor the Libation Vessel. [131] But when I came to the hill of Mars, and stood in judgment, I indeed occupying one seat, but the eldest of the Erinnyes the other, having spoken and heard respecting my mother's death, Phœbus saved me by bearing witness, but Pallas counted out for me [132] the equal votes with her hand, and I came off victor in the bloody trial. [133] As many then as sat [in judgment,] persuaded by the sentence, determined to hold their dwelling near the court itself. [134] But as many of the Erinnyes as did not yield obedience to the sentence passed, continually kept driving me with unsettled wanderings, until I again returned to the holy ground of Phœbus, and lying stretched before the adyts, hungering for food, I swore that I would break from life by dying on the spot, unless Phœbus, who had undone, should preserve me. Upon this Phœbus, uttering a voice from the golden tripod, sent me hither to seize the heaven-sent image, and place it in the land of Athens. But that safety which he marked out for me do thou aid in. For if we can lay hold on the image of the Goddess, I both shall cease from my madness, and embarking thee in the bark of many oars, I shall settle thee again in Mycenæ. But, O beloved one, O sister mine, preserve my ancestral home, and preserve me, since all my state and that of the Pelopids is undone, unless we seize on the heavenly image of the Goddess.