Home Cooked Food Quotes

There is no technique, there is just the way to do it. Now, are we going to measure or are we going to cook?

I’m a modern man, a man for the millennium. Digital and smoke free. A diversified multi-cultural, post-modern deconstruction that is anatomically and ecologically incorrect. I’ve been up linked and downloaded, I’ve been inputted and outsourced, I know the upside of downsizing, I know the downside of upgrading. I’m a high-tech low-life. A cutting edge, state-of-the-art bi-coastal multi-tasker and I can give you a gigabyte in a nanosecond! I’m new wave, but I’m old school and my inner child is outward bound. I’m a hot-wired, heat seeking, warm-hearted cool customer, voice activated and bio-degradable. I interface with my database, my database is in cyberspace, so I’m interactive, I’m hyperactive and from time to time I’m radioactive. Behind the eight ball, ahead of the curve, ridin the wave, dodgin the bullet and pushin the envelope. I’m on-point, on-task, on-message and off drugs. I’ve got no need for coke and speed. I've got no urge to binge and purge. I’m in-the-moment, on-the-edge, over-the-top and under-the-radar. A high-concept, low-profile, medium-range ballistic missionary. A street-wise smart bomb. A top-gun bottom feeder. I wear power ties, I tell power lies, I take power naps and run victory laps. I’m a totally ongoing big-foot, slam-dunk, rainmaker with a pro-active outreach. A raging workaholic. A working rageaholic. Out of rehab and in denial! I’ve got a personal trainer, a personal shopper, a personal assistant and a personal agenda. You can’t shut me up. You can’t dumb me down because I’m tireless and I’m wireless, I’m an alpha male on beta-blockers. I’m a non-believer and an over-achiever, laid-back but fashion-forward. Up-front, down-home, low-rent, high-maintenance. Super-sized, long-lasting, high-definition, fast-acting, oven-ready and built-to-last! I’m a hands-on, foot-loose, knee-jerk head case pretty maturely post-traumatic and I’ve got a love-child that sends me hate mail. But, I’m feeling, I’m caring, I’m healing, I’m sharing-- a supportive, bonding, nurturing primary care-giver. My output is down, but my income is up. I took a short position on the long bond and my revenue stream has its own cash-flow. I read junk mail, I eat junk food, I buy junk bonds and I watch trash sports! I’m gender specific, capital intensive, user-friendly and lactose intolerant. I like rough sex. I like tough love. I use the “F” word in my emails and the software on my hard-drive is hardcore--no soft porn. I bought a microwave at a mini-mall; I bought a mini-van at a mega-store. I eat fast-food in the slow lane. I’m toll-free, bite-sized, ready-to-wear and I come in all sizes. A fully-equipped, factory-authorized, hospital-tested, clinically-proven, scientifically- formulated medical miracle. I’ve been pre-wash, pre-cooked, pre-heated, pre-screened, pre-approved, pre-packaged, post-dated, freeze-dried, double-wrapped, vacuum-packed and, I have an unlimited broadband capacity. I’m a rude dude, but I’m the real deal. Lean and mean! Cocked, locked and ready-to-rock. Rough, tough and hard to bluff. I take it slow, I go with the flow, I ride with the tide. I’ve got glide in my stride. Drivin and movin, sailin and spinin, jiving and groovin, wailin and winnin. I don’t snooze, so I don’t lose. I keep the pedal to the metal and the rubber on the road. I party hearty and lunch time is crunch time. I’m hangin in, there ain’t no doubt and I’m hangin tough, over and out!

I'd rather hop freights around the country and cook my food out of tin cans over wood fires, than be rich and have a home or work.

If there is one suject that has sparked disagreement among food writers and home cooks more than any other, it is the best way to boil an egg...you never want to actually boil eggs, but rather, gently simmer them

Please bring strange things. Please come bringing new things. Let very old things come into your hands. Let what you do not know come into your eyes. Let desert sand harden your feet. Let the arch of your feet be the mountains. Let the paths of your fingertips be your maps And the ways you go be the lines of your palms. Let there be deep snow in your inbreathing And your outbreath be the shining of ice. May your mouth contain the shapes of strange words. May you smell food cooking you have not eaten. May the spring of a foreign river be your navel. May your soul be at home where there are no houses. Walk carefully, well-loved one, Walk mindfully, well-loved one, Walk fearlessly, well-loved one. Return with us, return to us, Be always coming home.

For less than the cost of a Big Mac, fries and a Coke, you can buy a loaf of fresh bread and some good cheese or roast beef, which you will enjoy much more.

This is the underside of my world. Of course you don’t want me to be stupid, bless you! you only want to make sure you’re intelligent. You don’t want me to commit suicide; you only want me to be gratefully aware of my dependency. You don’t want me to despise myself; you only want the flattering deference to you that you consider a spontaneous tribute to your natural qualities. You don’t want me to lose my soul; you only want what everybody wants, things to go your way; you want a devoted helpmeet, a self-sacrificing mother, a hot chick, a darling daughter, women to look at, women to laugh at, women to come for comfort, women to wash your floors and buy your groceries and cook your food and keep your children out of your hair, to work when you need the money and stay home when you don’t, women to be enemies when you want a good fight, women who are sexy when you want a good lay, women who don’t complain, women who don’t nag or push, women who don’t hate you really, women who know their job and above all—women who lose. On top of it all, you sincerely require me to be happy; you are naively puzzled that I should be wretched and so full of venom in this the best of all possible worlds. Whatever can be the matter with me? But the mode is more than a little outworn. As my mother once said: the boys throw stones at the frogs in jest. But the frogs die in earnest.

The funny thing about Thanksgiving ,or any big meal, is that you spend 12 hours shopping for it then go home and cook,chop,braise and blanch. Then it's gone in 20 minutes and everybody lies around sortof in a sugar coma and then it takes 4 hours to clean it up.

Watching Italians eat (especially men, I have to say) is a form of tourism the books don't tell you about. They close their eyes, raise their eyebrows into accent marks, and make sounds of acute appreciation. It's fairly sexy. Of course I don't know how these men behave at home, if they help with the cooking or are vain and boorish and mistreat their wives. I realized Mediterranean cultures have their issues. Fine, don't burst my bubble. I didn’t want to marry these guys, I just wanted to watch. (p. 247)

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.

So there I was eating haute cuisine in a mobile home. He cooked for me as seduction, a courtship, so that I'd never again be impressed with a man who simply took me out to dinner. And I fell in love with him over a deer's liver.

Perhaps this war will make it simpler for us to go back to some of the old ways we knew before we came over to this land and made the Big Money. Perhaps, even, we will remember how to make good bread again. It does not cost much. It is pleasant: one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with peace, and the house filled with one of the world's sweetest smells. But it takes a lot of time. If you can find that, the rest is easy. And if you cannot rightly find it, make it, for probably there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.

The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, "I hope you enjoy that, it cost forty-one cents a pound," which always made me feel I was somehow eating pennies instead of Sunday roast.

You know, men are very fickle. Give them what they want and they will do anything for you. Keep your hair long and glossy or invest in good weaves; cook for him and send the food to his home and his office. Stroke his ego in front of his friends and treat them well for his sake. Kneel down for his parents and call them on important days. Do these things and he will put a ring on your finger, fast fast.” My mother nods sagely.

And if you don't cook, what's the point of living, really?

Never underestimate the power of cookies.

Once you start opening your mind to the wonders of the kitchen, once you start asking what’s really going on inside your food while you cook it, you’ll find that the questions keep coming and coming, and that the answers will become more and more fascinating.

Dad says that everyone invented baklava.” It occurs to me now to wonder what that means. Aunt Aya rolls her eyes. “Your father? He is the worst of the worst. He thinks he cooks and eats Arabic food but these walnuts were not grown from Jordanian earth and this butter was not made from Jordanian lambs. He is eating the shadow of a memory. He cooks to remember but the more he eats, the more he forgets.

Dear Mr. Wedgewood, Welcome to the Flying Rose. I hope you have settled to sea comfortably. Your lot may improve in direct proportion to your willingness. I do look forward to more of your fare. Let me lay out my proposal: You will, of a Sunday, cook for me, and me alone, the finest supper. You will neither repeat a dish nor serve foods that are in the slightest degree mundane. In return I will continue to keep you alive and well, and we may discuss an improvement of your quarters after a time. Should you balk in any fashion you will find yourself swimming home, whole or in pieces, depending upon the severity of my disappointment. How does this strike you? In anticipation, Capt. Hannah Mabbot

The humanoids told Don that if he went home with a whore, she would cook him a meal of petroleum and coal products at fancy prices. And then, while he ate them, she would talk dirty about how fresh and full of natural juices the food was, even though the food was fake.

Jasmine felt a sense of power in cooking. It was she who controlled the ingredients, she who controlled the menus, and she who controlled the fragrances that filled her home.

Obesity rates are inversely correlated with the amount of time in food preparation. The more time a nation devotes to food preparation at home, the lower it's rate of obesity.

How fragile is a world so connected and tied together that a change in food fashion in one place can lead to starvation halfway through the world?

Food is also the stuff of international politics, and the power of one country to control the daily bread of another has always been politically important.

For each self-criticism, there were many criticisms. My mother's two comrades insisted that she had behaved in a 'bourgeois' manner. They said she had not wanted to go to the country to help collect food; when she pointed out that she had gone, in line with the Party's wishes, they retorted: "Ah, but you didn't really want to go." Then they accused her of having enjoyed privileged food cooked, moreover, by her mother at home and of succumbing to illness more than most pregnant women. Mrs. Mi also criticized her because her mother had made clothes for the baby. "Who ever heard of a baby wearing new clothes?"she said. "Such a bourgeois waste! Why can't she just wrap the baby up in old clothes like everyone else?" The fact that my mother had shown her sadness that my grandmother had to leave was singled out as definitive proof that she 'put family first," a serious offense.

The truth is, most of the genuinely tragic episodes of lost food are things that are somewhat outside the reach of the home cook, even a home cook like me who has been known to overreach from time to time.

I had always believed that if somebody who worked with me went home feeling like a jerk for giving their time and their genuine effort, then it was me who had failed them—and in a very personal, fundamental way.

We relied on the slave labor of African peoples to build the levees that protected our homes and farmland, to harvest and cook our food, to care for our children, to chop, and hoe, and sweat, and sew, and nurse us back to health, while we aspired to be persons of leisure, or at least to leave the really brutal work to them.

He said he'd teach her the important things, starting with the most important thing of all, the correct way to make tea and rice, so tea wasn't overbrewed and the rice wasn't overcooked. He said: You want to make food forget Indian way. Indian's system is like American system, everything overdone. They have no subtle. He sent her to buy octopus. She brought the tentacles home in a bag of ice and cut them into thin slices, at a sharp angle. She put the sliced octopus in a saucepan with ginger and green onions and added a black bean paste. He told her to touch the octopus to the flame and serve. But she let the dish cook for a good five minutes until the flesh was tough and rubbery. You overdid, he told her. Old Chinese saying, you don't need take off your pant to fart.

We don’t talk about that. We don’t talk about the fact that we can never hang out at Elody’s house after five o’clock because her mother will be home, and drunk. We don’t talk about the fact that Ally never eats more than a quarter of what’s on her plate, even though she’s obsessed with cooking and watches the Food Network for hours on end.

Cooking is the great divide between good eating and bad. The gains are quantifiable. Cooking and eating at home - even with quality ingredients - costs pennies on the dollar compared with meals prepared by a restaurant or factory.

Dinner was wonderful. There was a joint of beef, with roast potatoes, golden-crisp on the outside and soft and white inside, buttered greens I did not recognize, although I think now that they might have been nettles, toasted carrots all blackened and sweet (I did not think that I liked cooked carrots, so I nearly did not eat one but I was brave, and I tried it, and I liked it, and was disappointed in boiled carrots for the rest of my childhood.) For dessert there was the pie, stuffed with apples and with swollen raisins and crushed nuts, all topped with a thick yellow custard, creamier and richer than anything I had ever tasted at school or at home. The kitten slept on a cushion beside the fire, until the end of the meal, when it joined a fog-colored house cat four times its size in a meal of scraps of meat.

Keep your hair long and glossy or invest in good weaves; cook for him and send the food to his home and his office. Stroke his ego in front of his friends and treat them well for his sake. Kneel down for his parents and call them on important

the difference between restaurant cooking and home cooking—and often, too, the difference between great flavor and tasteless food—is two things: more heat and more seasoning. His constant refrain as he made his way around the kitchen: “More heat. More salt. More butter.

Nothing fills Vera with quite as much joy as watching loved ones eat her food. It’s one of the many things she misses about Jinlong and Tilly. When it was the three of them at home, she’d cook every day and watch as Jinlong and Tilly ate, and food always tasted so much better that way. Living alone, Vera finds that much of the joy of cooking has leached out of her, to the point where she mostly eats plain rice and simple sauteed vegetables for dinner. Why bother cooking elaborate meals for just one person? But now she has so many people to cook for. Her days are filled to bursting and she’s constantly rushing here and there, and she can’t possibly be happier than this.

Second, and contrary to what some foreigners seem to think, not every pasta dish should be doused with grated cheese: you must not sprinkle cheese on pasta with any kind of cheese; ... and most Italians would rather die than put grated cheese on pasta made with fresh tomatoes.

Anna had read books about people in the cities going camping. They would leave their comfortable homes and beds and deliberately sleep in tents, on the ground, then cook their food outside over an open fire instead of in a well-stocked kitchen. She couldn't imagine something so ridiculous.

The top landing of any Bedford Park building’s stairwell felt so much safer. Lying there, flat on a bed of marble, using my backpack for a pillow, whole lives played out beneath me: the smell of food cooking; lovers’ arguments; dishes clanking; TVs blasting at top volume; my old shows, The Simpsons and Jeopardy!; rap music—all carrying me back to University Avenue. Mostly, though, I heard families: children calling out for mothers, husbands speaking their wives’ names, sending me reminders of the way love stretched between a handful of people fills a space, transforms it into a home.

Today's orthodoxy thrives on someone else doing the cooking. The single-service packet from the supermarket has replaced the sit-down home-cooked meal as the most common food choice. Easy foodism disengages people from the process and creates a level of food illiteracy unthinkable just a few short decades ago.

Time and task were both disorienting, for if you were to remove everything from our lives that depends on electricity to function, homes and offices would become no more than the chambers and passages of limestone caves- simple shelter from wind and rain, far less useful than the first homes at Plymouth Plantation or a wigwam. No way to keep out cold, or heat, for long. No way to preserve food, or to cook it. The things that define us, quiet as rock outcrops - the dumb screens and dials, the senseless clicks of on/off switches- without their purpose, they lose the measure of their beauty and we are left alone in the dark with countless useless things.

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?),

The social food researcher Harry Balzer noted without prompting that Americans are not cooking more, they’re simply eating more meals at home.

Cooking real food is the best defense--not to mention that any meal you're likely to eat at home contains about 200 fewer calories than one you would eat in a restaurant.

No home-cooked food, no matter how delicious, can match the power of bringing people together in misty-eyed recollection of industrially produced food.

As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source. I saw how good cooks obeyed sensory cues, rather than timers and thermometers. They listened to the changing sounds of a sizzling sausage, watched the way a simmer becomes a boil, felt how a slow-cooked pork shoulder tightens and then relaxes as hours pass, and tasted a noodle plucked from boiling water to determine whether it’s al dente. In order to cook instinctually, I needed to learn to recognize these signals. I needed to learn how food responds to the fourth element of good cooking: Heat.

Tolkien said of himself that “I am in fact a Hobbit (in all but size),” he spoke the truth, not only about his material likes (trees, farms, tobacco, mushrooms, plain English food) and dislikes (cars, French cooking, early rising) but also about the disposition of his soul. He, like a hobbit, was at home in his shire; he, like a hobbit, trusted the cosmos—but not necessarily the powers that held sway on earth.

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.

It was the early 1960s, and the best-known names in home cooking—Fannie Farmer, Betty Crocker, Irma Rombauer, Dione Lucas—projected a warm and cozy domestic image that was the opposite of what she and David were after.

Handling these plants and animals, taking back the production and the preparation of even just some part of our food, has the salutary effect of making visible again many of the lines of connection that the supermarket and the "home-meal replacement" have succeeded in obscuring. yet of course never actually eliminated. To do so is to take back a measure of responsibility, too, to become, at the very least, a little less glib in one's pronouncements.

A home that nourishes life embraces the little moments and appreciates the rhythmic seasons of life, including the time necessary to cook real food from scratch...It doesn't have to take too much time, however, with efficient menu planning and wisely planned trips to the grocery store and farmers' market. The payoffs are astronomical - better health, good stewardship of our environment, and setting a good example for our children are just a few of the benefits. It also fosters an appreciation of the ebbs and flows of seasons because you'll be using fresh ingredients that are more readily available (and of higher quality) when they are in season. If you feel too busy to cook from scratch, then I argue that you're too busy, period. Reevaluate your priorities and commitments. If you want to live a healthy, long life and to pass the same luxury on to your children, then you MUST take the time to cook real food

If he was at home he would have eaten by now. He and Miriam always dined at five-thirty prompt and he carried on the tradition. He set the table while she cooked. After eating, he washed up and she dried the pots. Their only day off from this routine was Friday—chippy tea day when they sat in front of the TV and ate fish, chips and mushy peas straight from the polystyrene tray. He lay back on the bed with his hands behind his head. Food wasn’t the same without his wife.

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.

We’re living in a funny time right now, when people build restaurant-grade kitchens in their homes, and if you walk into a specialty cooking store, it seems like you need sixteen gadgets and a graduate degree to make a meal. At the same time, other people live entirely on takeout, frozen food, and energy bars that don’t resemble anything close to food. I think there’s a middle ground worth finding between those two extremes, where we feed ourselves and the people we love with our hands and without a lot of tricks and fanfare.

I might find a fresh pot of coffee or a soup pot still simmering on the stove, smelling wholesome and home-cooked in a way that’s completely foreign to me, but I don’t touch any of it, thinking vaguely of burrows and mounds and what happens to the idiots who eat the fairy king’s food.

The act of cooking imposed a kind of dignity on hunger, which had become terrifying. I couldn’t remember how I had managed hunger, the animal wildness of it, before. At home we gobbled, we were a family who ate. You could sit in front of the television and shove handfuls of crisps into your mouth, you could smother ripped-up pieces of bread with margarine over the kitchen sink. There was a bravado in it: leftovers were for losers, and if you didn’t have a hearty appetite, there was something wrong with you. But the eating always had a kind of context: in my mum’s house, with its flotsam of dressing gowns and stupid shows on the television, it felt reasonable and normal and right. Now my eating, my bottomless, yearning hunger, was a horror. I felt monstrous, shoveling in the amount of food I wanted to, more anxious with every bite. Cooking became the buffer: an act of civility before the carnage ensued.

Thai food tastes like ocean and timeworn tradition, fields of basil and groves of mango. Streetwise cooks in aprons and flip-flops stir salty tamarind through rice noodles and hand patrons limes to squeeze over their bowls Paired with glugs of Singha bubbling water and it is the best three-dollar investment of your life.

The bartender is Irish. Jumped a student visa about ten years ago but nothing for him to worry about. The cook, though, is Mexican. Some poor bastard at ten dollars an hour—and probably has to wash the dishes, too. La Migra take notice of his immigration status—they catch sight of his bowl cut on the way home to Queens and he’ll have a problem. He looks different than the Irish and the Canadians—and he’s got Lou Dobbs calling specifically for his head every night on the radio. (You notice, by the way, that you never hear Dobbs wringing his hands over our border to the North. Maybe the “white” in Great White North makes that particular “alien superhighway” more palatable.) The cook at the Irish bar, meanwhile, has the added difficulty of predators waiting by the subway exit for him (and any other Mexican cooks or dishwashers) when he comes home on Friday payday. He’s invariably cashed his check at a check-cashing store; he’s relatively small—and is unlikely to call the cops. The perfect victim. The guy serving my drinks, on the other hand, as most English-speaking illegal aliens, has been smartly gaming the system for years, a time-honored process everybody at the INS is fully familiar with: a couple of continuing education classes now and again (while working off the books) to get those student visas. Extensions. A work visa. A “farm” visa. Weekend across the border and repeat. Articulate, well-connected friends—the type of guys who own, for instance, lots of Irish bars—who can write letters of support lauding your invaluable and “specialized” skills, unavailable from homegrown bartenders. And nobody’s looking anyway. But I digress…

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Put simply: in some cases, eliminating gluten is just a proxy for cooking at home and cutting down on junk food. No one wants to cut down on foods they like. But when weight loss in itself is insufficient motivation, thinking that your favorite foods cause autism, foggy brain, and Alzheimer’s can provide the boost you need to make good on your diet.

Domestic hearth (kitchen) in a Hindu home was considered an area of high purity, even of sanctity. It had to be located far away from waste-disposal areas of all kinds, and demarcated from sitting, sleeping and visitor-receiving areas. Nor could pure and impure areas face each other. Before entering the cooking area, the cook was obliged to take a bath.

Yes, I need to recover as soon as possible. Please give me lots food.” The mayor laughed. “I see. Okay! I’ll have Bob cook up a storm for you.” Later that night, Bob returned home from work and cooked up some of the most delicious food ever. I had steak with potatoes, rabbit stew, pumpkin pie, and some cake. I’ve never felt so full. The mayor and Emily stayed over

Things were different back then. Today if a woman was asked to do the things we did back then, she would revolt, declare that she wasn’t anyone’s slave, wouldn’t be put upon in that fashion. But you have to remember that this was before automatic washers and dishwashers, before blenders and electric knives. If the carpet was going to get cleaned, someone, usually a woman, would have to take a broom to it, or would have to haul it on her shoulders to the yard and beat the dirt out of it. If the wet clothes were going to get dry, someone had to hang them in the yard, take them down from the yard, heat the iron on the fire, press them, and finally fold or hang them. Food was chopped by hand, fires were stoked by hand, water was carried by hand, anything roasted, toasted, broiled, dried, beaten, pressed, packed, or pickled, was done so by hand. Our version of a laborsaving device was called a spouse. If a man had a woman by his side, he didn’t have to clean and cook for himself. If a woman had a man by her side, she didn’t have to go out, earn a living, then come home and wrestle the house to the ground in the evening.

I’m over here in my unit, isolated and alone, eating my terrible tasting food, and I have to look over at that. That looks like the most fun I’ve ever seen in my entire life, and it’s B.S. - excuse my language. I’m just saying that I wash and dry; I’m like a single mother. Look, we all know home-ec is a joke—no offense—it’s just that everyone takes this class to get an A, and it’s bullshit—and I’m sorry. I’m not putting down your profession, but it’s just the way I feel. I don’t want to sit here, all by myself, cooking this shitty food—no offense—and I just think that I don’t need to cook tiramisu. When am I gonna need to cook tiramisu? Am I going to be a chef? No. There’s three weeks left of school, give me a fuckin’ break! I’m sorry for cursing.

I love food, I love everything about food – the growing, the purchasing, the cooking, the eating, the nourishment, the connection, the celebration. To me, food is so central to everything important in life – how we eat and how we feed others is such a strong reflection on who we are, our values, and how we live. And we get to express and enjoy this three times every single day!

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

The activists also had instructions to return, to surprise people in order to catch them unaware and with their food unguarded. In many places the brigades came more than once. Families were searched, and then searched again to make sure that nothing remained. “They came three times,” one woman remembered, “until there was nothing left. Then they stopped coming.”17 Brigades sometimes arrived at different times of day or night, determined to catch whoever had food red-handed.18 If it happened that a family was eating a meagre dinner, the activists sometimes took bread off the table.19 If it happened that soup was cooking, they pulled it off the stove and tossed out the contents. Then they demanded to know how it was possible the family still had something to put in the soup.20 People who seemed able to eat were searched with special vigour; those who weren’t starving were by definition suspicious. One survivor remembered that her family had once managed to get hold of some flour and used it to bake bread during the night. Their home was instantly visited by a brigade that had detected the noise and sounds of cooking in the house. They entered by force and grabbed the bread directly out of the oven.21 Another survivor described how the brigade “watched chimneys from a hill: when they saw smoke, they went to that house and took whatever was being cooked.”22 Yet another family received a parcel from a relative containing rice, sugar, millet and shoes. A few hours later a brigade arrived and took everything except the shoes.

When we think of an institution, we can usually see it as embodied in a building: the Vatican, the Pentagon, the Sorbonne, the Treasury, the Massachusetts Institute of Technology, the Kremlin, the Supreme Court. What we cannot see, until we become close students of the institution, are the ways in which power is maintained and transferred behind the walls and beneath the domes, the invisible understandings which guarantee that it shall reside in certain hands but not in others, that information shall be transmitted to this one but not to that one, the hidden collusions and connections with other institutions of which it is supposedly independent. When we think of the institution of motherhood, no symbolic architecture comes to mind, no visible embodiment of authority, power, or of potential or actual violence. Motherhood calls to mind the home, and we like to believe that the home is a private place. Perhaps we imagine row upon row of backyards, behind suburban or tenement houses, in each of which a woman hangs out the wash, or runs to pick up a tear-streaked two-year-old; or thousands of kitchens, in each of which children are being fed and sent off to school. Or we think of the house of our childhood, the woman who mothered us, or of ourselves. We do not think of the laws which determine how we got to these places, the penalties imposed on those of us who have tried to live our lives according to a different plan, the art which depicts us in an unnatural serenity or resignation, the medical establishment which has robbed so many women of the act of giving birth, the experts—almost all male—who have told us how, as mothers, we should behave and feel. We do not think of the Marxist intellectuals arguing as to whether we produce “surplus value” in a day of washing clothes, cooking food, and caring for children, or the psychoanalysts who are certain that the work of motherhood suits us by nature. We do not think of the power stolen from us and the power withheld from us, in the name of the institution of motherhood.

At one-thirty in the deep dark morning, the cooking odors blew up through the windy corridors of the house. Down the stairs, one by one, came women in curlers, men in bathrobes, to tiptoe and peer into the kitchen- lit only by fitful gusts of red fire from the hissing stove. And there in the black kitchen at two of a warm summer morning, Grandma floated like an apparition, amidst bangings and clatterings, half blind once more, her fingers groping instinctively in the dimness, shaking out spice clouds over bubbling pots and simmering kettles, her face in the firelight red, magical, and enchanted as she seized and stirred and poured the sublime foods. Quiet, quiet, the boarders laid the best linens and gleaming silver and lit candles rather than switch on electric lights and snap the spell. Grandfather, arriving home from a late evening's work at the printing office, was startled to hear grace being said in the candlelit dining room. As for the food? The meats were deviled, the sauces curried, the greens mounded with sweet butter, the biscuits splashed with jeweled honey; everything toothsome, luscious, and so miraculously refreshing that a gentle lowing broke out as from a pasturage of beasts gone wild in clover. One and all cried out their gratitude for their loose-fitting night clothes.

Chang-bo took to his bed, or rather to the quilts on the floor that was all they had left. His legs swelled up like balloons with what Mrs. Song had come to recognize as edema — fluid retention brought on by starvation. He talked incessantly about food. He spoke of the tofu soups his mother made him as a child and an unusually delicious meal of steamed crab with ginger that Mrs. Song had cooked for him when they were newlyweds. He had an uncanny ability to remember details of dishes she had cooked decades earlier. He was sweetly sentimental, even romantic, when he spoke about their meals together. He would take her hand in his own, his eyes wet and cloudy with the mist of his memories. “Come, darling. Let’s go to a good restaurant and order a nice bottle of wine,” he told his wife one morning when they were stirring on the blankets. They hadn’t eaten in three days. Mrs. Song looked at her husband with alarm, worried that he was hallucinating. She ran out the door to the market, moving fast and forgetting all about the pain in her back. She was determined to steal, beg — whatever it took — to get some food for her husband. She spotted her older sister selling noodles. Her sister wasn’t faring well — her skin was flaked just like Chang-bo’s from malnutrition — so Mrs. Song had resisted asking her for help, but now she was desperate, and of course, her sister couldn’t refuse. “I’ll pay you back,” Mrs. Song promised as she ran back home, the adrenaline pumping her legs. Chang-bo was curled up on his side under the blanket. Mrs. Song called his name. When he didn’t respond, she went to turn him over — it wasn’t diffcult now that he had lost so much weight, but his legs and arms were stiff and got in the way. Mrs. Song pounded and pounded on his chest, screaming for help even as she knew it was too late.

In many different ways those of us living a simpler life are all walking the path less travelled. We see what is considered ‘normal’ now, we know that consumption is the ‘standard’ way and we have decided to reject it. Instead of buying all that is new and shiny, we are standing our ground and going back to basics. It’s comfortable there. It’s warm oats soaked overnight and cooked slowly rather than cornflakes; it’s home-baked bread instead of sliced white in plastic wrap; it’s ‘come over and I’ll teach you how to knit’ instead of ‘let’s go shopping’. Instead of buying fast food, we have it slow and easy bubbling away in the oven when the family comes home in the evening. Even the smell of that home-cooked food in the air when they walk through the door tells your family that someone loves them enough to make it all happen. It’s sitting around the table, talking about today and tomorrow. It’s really knowing your friends and family instead of just knowing what they tell you.

I'm too tired to cook, and I reckon you are, too. Let's grab some grub at the diner on the way home." Nodding at everyone, there not being one person they didn’t know, they sat at a corner table. Both ordered the special: chicken-fried steak, mash and gravy, turnips, and coleslaw. Biscuits. Pecan pie with ice cream. At the next table, a family of four joined hands and lowered their heads as the father said a blessing out loud. At “Amen” they kissed the air, squeezed hands, and passed the cornbread.

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.

What kind of life can two men have together, anyway? All this love you talk about--isn't it just that you want to be made to feel strong? You want to go out and be the big laborer and bring home the money, and you want me to stay here and wash the dishes and cook the food and clean this miserable closet of a room and kiss you when you come in through that door and lie with you at night and be your little girl. That's what you want. That's what you mean and that's all you mean when you say you love me. You say I want to kill you. What do you think you've been doing to me?

Who drinks here? Office workers, jackets off, tie still on—or the reverse: jacket on, tie off. Restaurant help, nipping out for a drink, coming off a shift, fortifying themselves for the shift to come. Beaten down by life. Not broken, mind you, not beaten down like a coal miner or an out-of-work steel worker—just…dissatisfied with the way things have turned out. Not quite ready to go home just yet. Picture just a little too clear to get on the train at this precise moment. Better, it has been decided, to fuzz things a little around the edges before moving back into their other lives.

Trying to get to 124 for the second time now, he regretted that conversation: the high tone he took; his refusal to see the effect of marrow weariness in a woman he believed was a mountain. Now, too late, he understood her. The heart that pumped out love, the mouth that spoke the Word, didn't count. They came in her yard anyway and she could not approve or condemn Sethe's rough choice. One or the other might have saved her, but beaten up by the claims of both, she went to bed. The whitefolks had tired her out at last. And him. Eighteen seventy-four and whitefolks were still on the loose. Whole towns wiped clean of Negroes; eighty-seven lynchings in one year alone in Kentucky; four colored schools burned to the ground; grown men whipped like children; children whipped like adults; black women raped by the crew; property taken, necks broken. He smelled skin, skin and hot blood. The skin was one thing, but human blood cooked in a lynch fire was a whole other thing. The stench stank. Stank up off the pages of the North Star, out of the mouths of witnesses, etched in crooked handwriting in letters delivered by hand. Detailed in documents and petitions full of whereas and presented to any legal body who'd read it, it stank. But none of that had worn out his marrow. None of that. It was the ribbon. Tying his flatbed up on the bank of the Licking River, securing it the best he could, he caught sight of something red on its bottom. Reaching for it, he thought it was a cardinal feather stuck to his boat. He tugged and what came loose in his hand was a red ribbon knotted around a curl of wet woolly hair, clinging still to its bit of scalp. He untied the ribbon and put it in his pocket, dropped the curl in the weeds. On the way home, he stopped, short of breath and dizzy. He waited until the spell passed before continuing on his way. A moment later, his breath left him again. This time he sat down by a fence. Rested, he got to his feet, but before he took a step he turned to look back down the road he was traveling and said, to its frozen mud and the river beyond, "What are these people? You tell me, Jesus. What are they?" When he got to his house he was too tired to eat the food his sister and nephews had prepared. He sat on the porch in the cold till way past dark and went to his bed only because his sister's voice calling him was getting nervous. He kept the ribbon; the skin smell nagged him, and his weakened marrow made him dwell on Baby Suggs' wish to consider what in the world was harmless. He hoped she stuck to blue, yellow, maybe green, and never fixed on red. Mistaking her, upbraiding her, owing her, now he needed to let her know he knew, and to get right with her and her kin. So, in spite of his exhausted marrow, he kept on through the voices and tried once more to knock at the door of 124. This time, although he couldn't cipher but one word, he believed he knew who spoke them. The people of the broken necks, of fire-cooked blood and black girls who had lost their ribbons. What a roaring.

The four had come to an exciting decision" during the six months of the blockade threatened by the authorities, they would make the ruins a laboratory, a demonstration of how well and happily men could live with virtually no machines. They saw now the common man's wisdom in wrecking practically everything. That was the way to do it, and the hell with moderation! "All right, so we'll heat our water and cook our food and light and warm our homes with wood fires," said Lasher. "And walk wherever we're going," said Finnerty. "And read books instead of watching television," said von Neumann. "The Renaissance comes to upstate New York! We'll rediscover the two greatest wonders of the world, the human mind and hand.

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.

One year after I moved out of my house and my marriage, I wrote an essay for Glamour titled “I’m a Great Cook. Now That I’m Divorced, I’m Never Making Dinner for a Man Again.” The article outlined how for eleven years I’d cooked meals for my husband and then for our children. I had liked cooking. I loved it even. I thought of food as my offerings of love. But as our marriage dragged on, cooking became less of a joy and more of an obligation. When my marriage ended, I stopped cooking. “I stopped cooking because I wanted to feel as unencumbered as man walking through the door of his home with the expectation that something had been done for him,” I wrote. “I wanted to be free of cutting coupons and rolling dough and worrying about dinner times and feeding. I wanted to rest.

A New Year's Blessing Please bring strange things. Please come bringing new things. Let very old things come into your hands. Let what you do not know come into your eyes. Let desert sand harden your feet. Let the arch of your feet be the mountains. Let the paths of your fingertips be your maps and the ways you go be the lines on your palms. Let there be deep snow in your inbreathing and your outbreath be the shining of ice. May your mouth contain the shapes of strange words. May you smell food cooking you have not eaten. May the spring of a foreign river be your navel. May your soul be at home where there are no houses. Walk carefully, well loved one, walk mindfully, well loved one, walk fearlessly, well loved one. Return with us, return to us, be always coming home.

One Friday, after a particularly shattering day at the office, in which my code reviews had all come back red with snotty comments, and my manager, Peter, had gently inquired about the pace of my refactoring ("perhaps not sufficiently turbo-charged"), I arrived home in a swirl of angst, with petulance and self-recrimination locked in ritual combat to determine which would ruin my night. On the phone with Beoreg, I ordered my food with a rattling sigh, and when his brother arrived at my door, he carried something different: a more compact tub containing a fiery red broth and not one but two slabs of bread for dipping. "Secret spicy," he whispered. The soup was so hot it burned the frustration out of my, and I went to bed feeling like a fresh plate, scalded and scraped clean.

As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking. I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.

the Illinois Gazette, published some handy “Rules for Wives,” among them these: A good wife will always receive her husband with smiles, leaving nothing undone to render home agreeable and gratefully reciprocate kindness and attention. She will study to discover means to gratify his inclinations in regard to food and cooking; in the management of her family; in her dress, manner, and deportment. She will in everything reasonably comply with his wishes, and as far as possible, anticipate them. These were rules that Sarah and Jay and most of their contemporaries took for granted. But there were rules for husbands, too. A good husband will always regard his wife as his equal, treat her with kindness, respect, and attention and never address her with an air of authority as if she were, as some husbands appear to regard their wives, mere housekeepers. Keseberg seems to have been one of those husbands who paid attention only to the first set of rules. Increasingly,

Many wild foods have their charms, but the dearest one to my heart - my favorite fruit in the whole world - is the thimbleberry. Imagine the sweetest strawberry you've ever tasted, crossed with the tartest raspberry you've ever eaten. Give in the texture of silk velvet and make it melt to sweet juice the moment it hints your tongue. Shape it like the age-old sewing accessory that gives the fruit its name, and make it just big enough to cup a dainty fingertip. That delicious jewel of a fruit is a thimbleberry. They're too fragile to ship and too perishable to store, so they are one of those few precious things in life that can't be commoditized, and for me they always symbolize the essence of grabbing joy while I can. When it rains in thimbleberry season, the delicate berries get so damp that even the gentlest pressure crushes them, so instead of bringing them home as mush, I lick each one of my fingers as soon as it is picked. These sweet berries are treasure beyond price...

How did farming change how much physical activity we do and how we use our bodies to do the work? Although hunting and gathering is not easy, nonfarming populations like the Bushmen or the Hadza generally work only five to six hours a day.36 Contrast this with a typical subsistence farmer’s life. For any given crop, a farmer has to clear a field (perhaps by burning vegetation, clearing brush, removing rocks), prepare the soil by digging or plowing and perhaps fertilizing, sow the seeds, and then weed and protect the growing plants from animals such as birds and rodents. If all goes well and nature provides enough rain, then comes harvesting, threshing, winnowing, drying, and finally storing the seeds. As if that were not enough, farmers also have to tend animals, process and cook large batches of foods (for example by curing meat and making cheese), make clothing, build and repair homes and barns, and defend their land and stored harvests. Farming involves endless physical toil, sometimes from dawn to dusk. As

CHAPTER SEVEN KIRA Just about the only perk a weekend in jail offers is not having to cook for small children. I’d been home approximately five hours, and I was already girding my loins for the nightly battle over food. Yes, yes, I know. Perfect mothers cook perfect meals, but I despise cooking for my children. Every night I had to marshal all the resources at my disposal not to give in to the temptation to throw frozen chicken nuggets at them and call it a day. Everything I put on their plates looked “funny,” or felt “slimy,” or was touching something and “ruining” everything. Back when Miles and I were first married, I used to make these incredible meals straight out of Martha Stewart. He’d ooh and aah and eat everything (never gaining a single ounce), and the applause made it worthwhile. Now, a bit more of my soul died every time I carried the children’s plates to the sink, still with more than half the food present and accounted for. Both kids would be digging in the pantry for Goldfish in a matter of minutes.

Even while I protest the assembly-line production of our food, our songs, our language, and eventually our souls, I know that it was a rare home that baked good bread in the old days. Mother's cooking was with rare exceptions poor, that good unpasteurized milk touched only by flies and bits of manure crawled with bacteria, the healthy old-time life was riddled with aches, sudden death from unknown causes, and that sweet local speech I mourn was the child of illiteracy and ignorance. It is the nature of a man as he grows older, a small bridge in time, to protest against change, particularly change for the better. But it is true that we have exchanged corpulence for starvation, and either one will kill us. The lines of change are down. We, or at least I, can have no conception of human life and human thought in a hundred years or fifty years. Perhaps my greatest wisdom is the knowledge that I do not know. The sad ones are those who waste their energy in trying to hold it back, for they can only feel bitterness in loss and no joy in gain.

Passing the dark, low fields just south of Harrows, Smoke saw a scarecrow that reminded him, in shape, of his mother. Inspired by it, he imagined her burning. He imagined the dresses from her closet … the curls in her blond hair … the rims of her glasses … all of it and everything blistering, bending, burning. The fire he imagined for her was blue and smelled like childhood. And childhood reminded him of the children he once knew; he imagined a girl named Merrily melted to the shape of a chair, another, Henry, sitting upon her in a classroom. He'd like to burn them all. Every face he'd ever seen. Excited now, Smoke saw the mothers of these former schoolmates rushing from their homes, desperate feet pattering on the porch boards, able to discern the smell of their own child burning above all others. Smoke would be there when they came. He'd be there with a piece of meat on a stick. Dinner over childhood's fire. Hey, Ma! This meat only gets better the longer it cooks! Moved, Smoke imagined more. Men in suits bursting into flame upon exiting church. Families sitting down to eat burnt food, blackened bread, ashen meals upon scalding-hot plates. Come on, Billy! Eat your fire! EAT YOUR FIRE!

Help your children grow and excel in the gifts God has given them. Let them know you're on their team. s a mom I want to leave a legacy that goes way beyond ordinary life skills such as cooking and cleaning. I want to teach values about caring for ourselves and others and shaping a godly atmosphere at home and in our lives. The time you spend teaching your daughters the joys and responsibilities of womanhood will benefit generations to come. And we teach best by what we are, don't we? Not by what we say. And how we raise our sons demonstrates how they should treat the women they encounter: teachers, moms, their wives, and daughters. My prayer is, "Lord, may Your love permeate my heart and life. May the gentle but strong spirit of being a woman of Yours add beauty and meaning to generations to come. Amen." on't you love springtime? It's a time for planting, for growing, for awakening. There's no better place to be than your garden. My first garden was nothing more than a sweet potato in a jar. Remember those? And flowers! They're food to my soul. My mama would always pick a few to float in a bowl or gather in a jelly jar. And once in a while we'd splurge and spend precious money on daisies or carnations from a

The biggest fear for homeschooled children is that they will be unable to relate to their peers, will not have friends, or that they will otherwise be unable to interact with people in a normal way. Consider this: How many of your daily interactions with people are solely with people of your own birth year?  We’re not considering interactions with people who are a year or two older or a year or two younger, but specifically people who were born within a few months of your birthday. In society, it would be very odd to section people at work by their birth year and allow you to interact only with persons your same age. This artificial constraint would limit your understanding of people and society across a broader range of ages. In traditional schools, children are placed in grades artificially constrained by the child’s birth date and an arbitrary cut-off day on a school calendar. Every student is taught the same thing as everyone else of the same age primarily because it is a convenient way to manage a large number of students. Students are not grouped that way because there is any inherent special socialization that occurs when grouping children in such a manner. Sectioning off children into narrow bands of same-age peers does not make them better able to interact with society at large. In fact, sectioning off children in this way does just the opposite—it restricts their ability to practice interacting with a wide variety of people. So why do we worry about homeschooled children’s socialization?  The erroneous assumption is that the child will be homeschooled and will be at home, schooling in the house, all day every day, with no interactions with other people. Unless a family is remotely located in a desolate place away from any form of civilization, social isolation is highly unlikely. Every homeschooling family I know involves their children in daily life—going to the grocery store or the bank, running errands, volunteering in the community, or participating in sports, arts, or community classes. Within the homeschooled community, sports, arts, drama, co-op classes, etc., are usually sectioned by elementary, pre-teen, and teen groupings. This allows students to interact with a wider range of children, and the interactions usually enhance a child’s ability to interact well with a wider age-range of students. Additionally, being out in the community provides many opportunities for children to interact with people of all ages. When homeschooling groups plan field trips, there are sometimes constraints on the age range, depending upon the destination, but many times the trip is open to children of all ages. As an example, when our group went on a field trip to the Federal Reserve Bank, all ages of children attended. The tour and information were of interest to all of the children in one way or another. After the tour, our group dined at a nearby food court. The parents sat together to chat and the children all sat with each other, with kids of all ages talking and having fun with each other. When interacting with society, exposure to a wider variety of people makes for better overall socialization. Many homeschooling groups also have park days, game days, or play days that allow all of the children in the homeschooled community to come together and play. Usually such social opportunities last for two, three, or four hours. Our group used to have Friday afternoon “Park Day.”  After our morning studies, we would pack a picnic lunch, drive to the park, and spend the rest of the afternoon letting the kids run and play. Older kids would organize games and play with younger kids, which let them practice great leadership skills. The younger kids truly looked up to and enjoyed being included in games with the older kids.

Dear Mr. Beard, On the radio last spring, President Roosevelt said that each and every one of us here on the home front has a battle to fight; We must keep our spirits up. I am doing my best, but in my opinion Liver Gems are a lost cause, because they would take the spirit right out of anyone. So when Mother says it is wrong for us to eat better than our brave men overseas, I tell her that I don't see how eating disgusting stuff helps them in the least. But, Mr. Beard, it is very hard to cook good food when you're only a beginner! When Mother decided it was her patriotic duty to work at the airplane factory, she should have warned me about the recipes. You just can't trust them! Prudence Penny's are so revolting. I want to throw them right into the garbage. Mrs. Davis from next door lent me one of her wartime recipe pamphlets, and I read about liver salmi, which sounded so romantic. But by the time I had cooked the liver for twenty minutes in hot water, cut it into little cubes, rolled them in flour, and sautéed them in fat, I'd made flour footprints all over the kitchen floor. The consommé and cream both hissed like angry cats when I added them. Then I was supposed to add stoned olives and taste for seasoning. I spit it right into the sink.

When I hit thirty, he brought me a cake, three layers of icing, home-made, a candle for each stone in weight. The icing was white but the letters were pink, they said, EAT ME. And I ate, did what I was told. Didn’t even taste it. Then he asked me to get up and walk round the bed so he could watch my broad belly wobble, hips judder like a juggernaut. The bigger the better, he’d say, I like big girls, soft girls, girls I can burrow inside with multiple chins, masses of cellulite. I was his Jacuzzi. But he was my cook, my only pleasure the rush of fast food, his pleasure, to watch me swell like forbidden fruit. His breadfruit. His desert island after shipwreck. Or a beached whale on a king-sized bed craving a wave. I was a tidal wave of flesh. too fat to leave, too fat to buy a pint of full-fat milk, too fat to use fat as an emotional shield, too fat to be called chubby, cuddly, big-built. The day I hit thirty-nine, I allowed him to stroke my globe of a cheek. His flesh, my flesh flowed. He said, Open wide, poured olive oil down my throat. Soon you’ll be forty… he whispered, and how could I not roll over on top. I rolled and he drowned in my flesh. I drowned his dying sentence out. I left him there for six hours that felt like a week. His mouth slightly open, his eyes bulging with greed. There was nothing else left in the house to eat.

crispy baked wontons Brianna Shade | BEAVERTON, OREGON These quick, versatile wontons are great for a crunchy afternoon snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured cookie sheet, then store them in an air-tight container for a fast bite. 1/2 pound ground pork 1/2 pound extra-lean ground turkey 1 small onion, chopped 1 can (8 ounces) sliced water chestnuts, drained and chopped 1/3 cup reduced-sodium soy sauce 1/4 cup egg substitute 1-1/2 teaspoons ground ginger 1 package (12 ounces) wonton wrappers Cooking spray Sweet-and-sour sauce, optional In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ginger. Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling. Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray. Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

Self-Obsession & Self-Presentation on Social-Media" Some people always post their cars/bikes photos because they love their cars/bikes so much. Some people always post their dogs/cats/birds/fish/pets photos because they love their pets so much. Some people always post their children’s/families photos because they love their children/families so much. Some people always post their daily happy/sad moments because they love sharing their daily lives so much. Some people always post their poems/songs/novels/writings because they love being poets/lyricists/novelists/writers so much. Some people always copy paste other people’s writings/quotes without mentioning the actual writers name because they love seeking attention/fame so much. [Unacceptable & Illegal] Some people always post their plants/garden’s photos because they love planting/gardening so much. Some people always post their art/paintings because they love their creativity so much. Some people always post their home-made food because they love cooking/thoughtful-presentation so much. Some people always post their makeup/hairstyles selfies because they love wearing makeup/doing hair so much. Some people always post their party related photos because they love those parties so much. Some people always post their travel related photos because they love traveling so much. Some people always post their selfies because they love taking selfies so much. Some people always post restaurant/street-foods because they love eating in restaurants/streets so much. Some people always post their job-related photos because they love their jobs so much. Some people always post religious things because they love spreading their religion so much. Some people always post political things because they love politics/power so much. Some people always post inspirational messages because they love being spiritual. Some people always share others posts because they love sharing links so much. Some people always post their creative photographs because they love photography so much. Some people always post their business-related products because they love advertising so much. And some people always post complaints about other people’s post because they love complaining so much

Some of these bots are already arriving in 2021 in more primitive forms. Recently, when I was in quarantine at home in Beijing, all of my e-commerce packages and food were delivered by a robot in my apartment complex. The package would be placed on a sturdy, wheeled creature resembling R2-D2. It could wirelessly summon the elevator, navigate autonomously to my door, and then call my phone to announce its arrival, so I could take the package, after which it would return to reception. Fully autonomous door-to-door delivery vans are also being tested in Silicon Valley. By 2041, end-to-end delivery should be pervasive, with autonomous forklifts moving items in the warehouse, drones and autonomous vehicles delivering the boxes to the apartment complex, and the R2-D2 bot delivering the package to each home. Similarly, some restaurants now use robotic waiters to reduce human contact. These are not humanoid robots, but autonomous trays-on-wheels that deliver your order to your table. Robot servers today are both gimmicks and safety measures, but tomorrow they may be a normal part of table service for many restaurants, apart from the highest-end establishments or places that cater to tourists, where the human service is integral to the restaurant’s charm. Robots can be used in hotels (to clean and to deliver laundry, suitcases, and room service), offices (as receptionists, guards, and cleaning staff), stores (to clean floors and organize shelves), and information outlets (to answer questions and give directions at airports, hotels, and offices). In-home robots will go beyond the Roomba. Robots can wash dishes (not like a dishwasher, but as an autonomous machine in which you can pile all the greasy pots, utensils, and plates without removing leftover food, with all of them emerging cleaned, disinfected, dried, and organized). Robots can cook—not like a humanoid chef, but like an automated food processor connected to a self-cooking pot. Ingredients go in and the cooked dish comes out. All of these technology components exist now—and will be fine-tuned and integrated in the decade to come. So be patient. Wait for robotics to be perfected and for costs to go down. The commercial and subsequently personal applications will follow. By 2041, it’s not far-fetched to say that you may be living a lot more like the Jetsons!

What a wonderful crunch! And yet the char's meat was still hot and deliciously juicy! The breading perfectly contained inside its protective shell the savory flavor of the fish! The Kaki no Tane Crackers came already seasoned... ... so the breading itself had a solid, delicious taste. And the dipping sauce is perfect! The Ki no Me mixed with Tamago no Moto is wonderfully light and fluffy!" *Ki no Me: The young leaves of the Japanese pepper plant. Clapping one in your palm crushes the leaf's cells, releasing a distinctive scent.* TAMAGO NO MOTO. Mayonnaise without the vinegar, it is simply egg yolks and vegetable oil whisked into a creamy consistency. It's often used to bring ingredients together or to add flavor to a dish. Some salt and minced Ki no Me adds an overall refreshing taste to the fish... ... erasing any oiliness and giving it a refined flavor. "That wonderfully smooth creaminess hiding between the crispy crunchiness of the breading really spurs the appetite! The breaded and deep-fried mountain vegetables on the side cannot be ignored, either. They provide an eye-pleasing contrast when arranged side-by-side with the deep-fried fish. " "Soma, where on earth did you get the idea for this?" "In Japanese cooking, there's a type of tempura called Okakiage, right? When deep-frying things, use crushed-up Okaki Rice Crackers instead of panko to give the dish some uniqueness and kick. I made this at home once long ago with my dad. " "And that gave you the idea to use the Kaki no Tane Crackers in place of the Okaki Rice Crackers?" "Yep! I call it the Yukihira Style Okaki- YUKIHIRA STYLE OKAKI-NO-TANE-AGE CHAR!" "You just slapped the two names together!" On one hand, Takumi Aldini maintained a broad version that did not overlook potential ingredients, such as the duck. On the other, Soma Yukihira's rare ability to think outside the box... ... led him to create a dish that no one else even expected! Neither was intimidated by the time constraints or the limited ingredients. They instead focused on what they could do to create their dish. That is the spirit of a true professional! Hee hee! This is hardly the first time I've given this assignment. And students have made deep-fried items before... without breading. But he is the first one to find a way to present to me fish that is both breaded and deep-fried! The char, in season this spring... ... is snuggly wrapped in a protective shell of Kaki no Tane Cracker breading.

It doesn’t feel right. Not now.” “But you’re the same, Jemma. You haven’t changed. This is what you want, remember?” “See, that’s where you’re wrong. I have changed. And”--I shake my head--“I don’t even know what I want anymore.” He opens his mouth as if he’s about to say something, but closes it just as quickly. A muscle in his haw flexes as he eyes me sharply, his brow furrowed. “I thought you were stronger than this,” he says at last. “Braver.” I start to protest, but he cuts me off. “When I get home, I’m going to e-mail you these video files. I don’t know anything about making films, but if you need any help, well…” He shrugs. “You know my number.” With that, he turns and walks away. I leap to the ground. “Ryder, wait!” He stops and turns to face me. “Yeah?” “I…about Patrick. And then…you and me. I feel awful about it. Things were so crazy during the storm, like it wasn’t real life or something.” I take a deep, gulping breath, my cheeks burning now. “I don’t want you think that I’m, you know, some kind of--” “Just stop right there.” He holds out one hand. “I don’t think anything like that, okay? It was…” He trails off, shaking his head. “Shit, Jemma. I’m not going to lie to you. It was nice. I’m glad I kissed you. I’m pretty sure I’ve been wanting to for…well, a long time now.” “You did a pretty good job hiding it, that’s for sure.” “It’s just that…well, I’ve had to listen to seventeen years’ worth of how you’re the perfect girl for me. And goddamn, Jem. My mom already controls enough in my life. What food I eat. What clothes I wear. Hell, even my underwear. You wouldn’t believe the fight she put up a few years back when I wanted to switch to boxer briefs instead of regular boxers.” I swallow hard, remembering the sight of him wearing the underwear in question. Yeah, I’m glad he won that particular battle. “Anyway, if my parents want it for me, it must be wrong. So I convinced myself that you were wrong for me. You had to be.” His gaze sweeps across my face, and I swear I feel it linger on my lips. “No matter what I felt every single time I looked at you.” Oh my God. I did the exact same thing--thinking he had to be wrong for me just because Mama insisted we were a perfect match. Now I don’t know what to think. What to feel. What’s real and what’s a trying-to-prove-something fabrication. But Ryder…he gets it. He’s lived it too. I let out a sigh. “Can you imagine how different things would be if our families hated each other? If they were feuding like the First Methodists and the Cavalry Baptists?” “I bet it’d be a whole lot less complicated, to tell you the truth. Heck, we probably would’ve already run off together or something by now.” “Probably so,” I say, a smile tugging at my lips.

It’s more an affliction than the expression of any high-minded ideals. I watch Mark Bittman enjoy a perfectly and authentically prepared Spanish paella on TV, after which he demonstrates how his viewers can do it at home—in an aluminum saucepot—and I want to shove my head through the glass of my TV screen and take a giant bite out of his skull, scoop the soft, slurry-like material inside into my paw, and then throw it right back into his smug, fireplug face. The notion that anyone would believe Catherine Zeta-Jones as an obsessively perfectionist chef (particularly given the ridiculously clumsy, 1980s-looking food) in the wretched film No Reservations made me want to vomit blood, hunt down the producers, and kick them slowly to death. (Worse was the fact that the damn thing was a remake of the unusually excellent German chef flick Mostly Martha.) On Hell’s Kitchen, when Gordon Ramsay pretends that the criminally inept, desperately unhealthy gland case in front of him could ever stand a chance in hell of surviving even three minutes as “executive chef of the new Gordon Ramsay restaurant” (the putative grand prize for the finalist), I’m inexplicably actually angry on Gordon’s behalf. And he’s the one making a quarter-million dollars an episode—very contentedly, too, from all reports. The eye-searing “Kwanzaa Cake” clip on YouTube, of Sandra Lee doing things with store-bought angel food cake, canned frosting, and corn nuts, instead of being simply the unintentionally hilarious viral video it should be, makes me mad for all humanity. I. Just. Can’t. Help it. I wish, really, that I was so far up my own ass that I could somehow believe myself to be some kind of standard-bearer for good eating—or ombudsman, or even the deliverer of thoughtful critique. But that wouldn’t be true, would it? I’m just a cranky old fuck with what, I guess, could charitably be called “issues.” And I’m still angry. But eat the fucking fish on Monday already. Okay? I wrote those immortal words about not going for the Monday fish, the ones that’ll haunt me long after I’m crumbs in a can, knowing nothing other than New York City. And times, to be fair, have changed. Okay, I still would advise against the fish special at T.G.I. McSweenigan’s, “A Place for Beer,” on a Monday. Fresh fish, I’d guess, is probably not the main thrust of their business. But things are different now for chefs and cooks. The odds are better than ever that the guy slinging fish and chips back there in the kitchen actually gives a shit about what he’s doing. And even if he doesn’t, these days he has to figure that you might actually know the difference. Back when I wrote the book that changed my life, I was angriest—like a lot of chefs and cooks of my middling abilities—at my customers. They’ve changed. I’ve changed. About them, I’m not angry anymore.