Homemade With Love Quotes

Books are to me as homemade tattoos are to an inmate. Can't get enough of them.

I’d rather fake my own fog, than fake a steamy love scene. Can I interest you in some mist? It’s homemade.

As far as Reagan was concerned, Cath was already problematically weird. "It's bad enough that you have homemade Simon Snow posters," Reagan had said last night while she was getting ready for bed. "Do you have to have gay homemade Simon Snow posters?" Cath had looked up at the drawing over her desk of Simon and Baz holding hands. "Leave them alone," she said. "They're in love.

I can’t tell you what to do. No one can. But as the mother of two children, I can tell you what most moms will: that mothering is absurdly hard and profoundly sweet. Like the best thing you ever did. Like if you think you want to have a baby, you probably should. I say this in spite of the fact that children are giant endless suck machines. They don’t give a whit if you need to sleep or eat or pee or get your work done or go out to a party naked and oiled up in a homemade Alice B. Toklas mask. They take everything. They will bring you the furthest edge of your personality and abso-fucking-lutely to your knees. They will also give you everything back. Not just all they take, but many of the things you lost before they came along as well.

I like places like this," he announced. I like old places too," Josh said, "but what's to like about a place like this?" The king spread his arms wide. "What do you see?" Josh made a face. "Junk. Rusted tractor, broken plow, old bike." Ahh...but I see a tractor that was once used to till these fields. I see the plow it once pulled. I see a bicycle carefully placed out of harm's way under a table." Josh slowly turned again, looking at the items once more. And i see these things and I wonder at the life of the person who carefully stored the precious tractor and plow in the barn out of the weather, and placed their bike under a homemade table." Why do you wonder?" Josh asked. "Why is it even important?" Because someone has to remember," Gilgamesh snapped, suddenly irritated. "Some one has to remember the human who rode the bike and drove the tractor, the person who tilled the fields, who was born and lived and died, who loved and laughed and cried, the person who shivered in the cold and sweated in the sun." He walked around the barn again, touching each item, until his palm were red with rust." It is only when no one remembers, that you are truely lost. That is the true death.

Sweetened ice tea is one of the things I love about the South, right up there with homemade biscuits and cheese grits.

Some people when they see cheese, chocolate or cake they don't think of calories.

If you try to make a shrimp boil, but the bag of spices bursts, and so you just toss it in along with whatever spices you can find in the pantry--you can make homemade pepper spray. Unintentionally. And everyone at your dinner party will run outside for the next hour, coughing and tearing up as if they've been maced, because technically they kind of have been, because mace was one of the spices I found in the panty. I blame whoever makes spice out of mace, and I remind my gasping dinner guests that even if I did mace them, I did it in an old fashioned, homemade, Martha Stewart sort of way. With love.

I love making homemade Christmas decorations and gifts. As I set out the decorations I’ve made, I get nostalgic remembering sitting at the table so long ago and making them. With each stitch I knit or photo I place, I have the joy of thinking about the gift and the person I made it for.

With lots of color and lots of plants, good smells, plenty of home cooking and loving memories, even a shack can become a wonderful and lovable home.

Did I mention I love your nail polish? " I asked. "You did not, but thank you. Times like this, you gotta have a bright spot. You gotta have something to lighten the mood. Catcher's homemade waffles and enormous dick usually do the trick.

The thing I love most about Advent is the heartbreak. The utter and complete heartbreak.

I blame whoever makes spice out of Mace, and I reminded my gasping dinner guests that even if I did Mace them, I did it in an old-fashioned, homemade, Martha Stewart sort of way. With love.

Like most people who love to cook, I like the tangible things...but what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that's what we're often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

Britain might be in the grip of rationing, but buying the materials for a homemade bomb was a piece of cake. (In fact, obtaining the ingredients for a decent cake would have been rather harder.)

Being mindful of Aunt Kathy’s presence, I turned to reading the Bible while sitting in the living room. It was my way ofkeeping my aunt at bay. Yet, my facade didn’t sustain me for long. I got called to the dining table anyway. Next, I was told to follow Jerry’s instructions once we left the house. Then to my surprise, Aunt Kathy made breakfast for me anyway. Immediately, I was on high alert! “Oh hell, how do I get beyond this meal!” There I was staring at bread blackened on one side and too soggy to fall off the plate. The bacon was two inches thick and fried hard enough to be a shoe insert. The grits had settled to a pace. My eggs were a perfect substitute for popcorn. Even though I had no appetite, I had to gobble something down or risk being ridiculed by my aunt. Aunt Kathy made her own homemade peach preserves. It was extremely sweet and more concentrated than Playdough. I knew if she saw me using her sauce, she’d overlook the other items I left untouched. If lucky, thefermentation was potent enough to buzz me all day long. So, I made sure she’ll see me spreading that paste all over my charcoal toast. Of course, I made the yummy sound “yums” as I took bite after bite. Fortunately, Aunt Kathy fell hook, line, and sinker for my facade. “I seeyou love that jelly! But I’m not going to let you eat all my jam! People will pay lots of money for that good stuff!” “Yes Ma’am,” I said. Simply amazing! Being she had food she thought I liked, there was a limit.   But if I hated something then I had to be force-fed. As Aunt Kathy talked, I fumbled and moved my food around as she gave me directives for the day. “When school is over, make sure to wait on the steps for your brother.” “Yes Ma’am,” I said once again.

Under the twinkling trees was a table covered with Guatemalan fabric, roses in juice jars, wax rose candles from Tijuana and plates of food — Weetzie's Vegetable Love-Rice, My Secret Agent Lover Man's guacamole, Dirk's homemade pizza, Duck's fig and berry salad and Surfer Surprise Protein Punch, Brandy-Lynn's pink macaroni, Coyote's cornmeal cakes, Ping's mushu plum crepes and Valentine's Jamaican plantain pie. Witch Baby's stomach growled but she didn't leave her hiding place. Instead, she listened to the reggae, surf, soul and salsa, tugged at the snarl balls in her hair and snapped pictures of all the couples.

the thing she loved most about being Jewish was that you could step into a synagogue anywhere on earth and feel like you’d come home. India, Brazil, New Zealand, even Mars—if you could rely on Shalom, Spacemen!, the homemade comic book that had been the highlight of Simon’s third-grade Hebrew school experience.

If we were a rock ‘n’ roll band, We’d travel all over the land. We’d play and we’d sing and wear spangly things, If we were a rock ‘n’ roll band. If we were a rock ‘n’ roll band, And we were up there on the stand, The people would hear us and love us and cheer us, Hurray for that rock ‘n’ roll band. If we were a rock ‘n’ roll band Then we’d have a million fans. We’d goggle and laugh and sign autographs, If we were a rock ‘n’ roll band. If we were a rock ‘n’ roll band, The people would all kiss our hands. We’d be millionaires and have extra long hair, If we were a rock ‘n’ roll band. But we ain’t no rock ‘n’ roll band, We’re just seven kids in the sand With homemade guitars and pails and jars And drums of potato chip cans. Just seven kids in the sand, Talkin’ and wavin’ our hands, And dreamin’ and thinkin’ oh wouldn’t it be grand, If we were a rock ‘n’ roll band.

She had a woman’s swagger at twelve-and-a-half. Hair: strawberry-blonde, and I vaguely recall a daisy in the crook of her ear. She was an inch taller than me, two with the ponytail; smooth cheeks and darling brown eyes that marbled in luscious contrast with her magnolia skin; cream, melting to peach, melting to pink. She beamed like a cherub without the baby fat; a tender neck; pristine lips that would never part for a dirty word. Her body--of no interest to me at the time--was wrapped from neck to toes with home-made footie pajamas, the kind they make for toddlers, but I didn’t laugh; the girl filled that silly one-piece ensemble as if it were couture.

Pie, in a word, is my passion. Since as far back as I can remember, watching my mom and dad make their apple pies together every fall as a young boy, I have simply loved pie. I can't really explain why. If one loves poetry, or growing orchids, or walking along the beach at sunset, the why isn't all that important. To me, pie is poetry that makes the world a better place.

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

Pleasing is such a fraught and freighted word, it seems, saccharine and over-sweet. Let's do so much more than simply please people. Let's see them and love them and delight them, look deeply into their eyes. Pleasing is shallow and temporary joy, not nearly as valuable or rich as seeing or connection or listening. Pleasing feels like corn syrup, like cheap candy, while pleasure is homemade pie, rich with butter, thick with sugar and ripe fruit.

The explanation is that I consider cooking to be an act of love. I do enjoy the craft of cooking, of course, otherwise I would not have done so much of it, but that is a very small part of the pleasure it brings me. What I love is to cook for someone. To put a freshly made meal on the table, even if it is something very plain and simple as long as it tastes good and is not a ready-to-eat something bought at the store, is a sincere expression of affection, it is an act of binding intimacy directed at whoever has a welcome place in your heart. And while other passions in your life may at some point begine to bank their fires, the shared happiness of good homemade food can last as long as we do.

Practice self-nurturing, not only to get you through hard times but to guide you into a loving relationship with yourself. When you follow through with a simple act like comforting yourself with homemade soup, bringing home a fragrant flower for your night table, or taking a sweet solitary walk in a beautiful place, then you get an experience of being kind to yourself that can answer all those questions about “what do they mean, love myself?” This question is more easily answered by doing than by thinking.

Here is part of the problem, girls: we’ve been sold a bill of goods. Back in the day, women didn’t run themselves ragged trying to achieve some impressively developed life in eight different categories. No one constructed fairy-tale childhoods for their spawn, developed an innate set of personal talents, fostered a stimulating and world-changing career, created stunning homes and yardscapes, provided homemade food for every meal (locally sourced, of course), kept all marriage fires burning, sustained meaningful relationships in various environments, carved out plenty of time for “self care,” served neighbors/church/world, and maintained a fulfilling, active relationship with Jesus our Lord and Savior. You can’t balance that job description. Listen to me: No one can pull this off. No one is pulling this off. The women who seem to ride this unicorn only display the best parts of their stories. Trust me. No one can fragment her time and attention into this many segments.

Aaron Blackford, scowling Clark Kent look-alike, was in my office. Helping me and feeding me homemade snacks, and I was glad. Thankful even.

Lindsey There is the usual hive of activity in the Brannon household this morning. Mrs Brannon is busy making breakfast for her daughter, Lindsey, making it just as she likes it: two slices of toast with home-made raspberry jam, a hard-boiled egg, shell peeled and the egg cut into slices, a cup of fresh Earl Grey tea with one brown sugar and a touch of milk, with a glass of freshly-squeezed orange juice on the side – oranges bought from the greengrocer down the road. The same breakfast she has lovingly made for her daughter for over forty years.

The trouble is, we have up-close access to women who excel in each individual sphere. With social media and its carefully selected messaging, we see career women killing it, craft moms slaying it, chef moms nailing it, Christian leaders working it. We register their beautiful yards, homemade green chile enchiladas, themed birthday parties, eight-week Bible study series, chore charts, ab routines, “10 Tips for a Happy Marriage,” career best practices, volunteer work, and Family Fun Night ideas. We make note of their achievements, cataloging their successes and observing their talents. Then we combine the best of everything we see, every woman we admire in every genre, and conclude: I should be all of that. It is certifiably insane.

As a last resort, with the orange nearing my face and my back pressing hard against the sharp edge of my broadcast table, I grabbed my phone to tell Carlos that if I didn't make it home tonight, it wasn't because I didn't love him, or didn't want to watch a documentary on special scientific graphs, or was too obsessed with my job to relax and enjoy a good meal and some television. It was only because I was zapped out of existence by a lunatic Non-John Peters. And that, in fact, I do love Carlos, and I would want nothing more than to watch a documentary on scientific graphs over some homemade linguini, or go out to eat again, or whatever. But then, as I grabbed my phone, I thought: That's way too long to write for a text. So I just hit John Peters upside the head with it...

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food.

This was typical of Gran. She always found her granddaughter too thin. That gave her an excuse to pile up the food on her plate and to treat her to homemade sweets almost every day too. Not that Sofia minded of course.

it’s hard to love someone, I’ve found, when you’re preoccupied with holding your entire world firmly in place. Loving someone requires a certain amount of malleability, a willingness to be pulled along, at least occasionally, by another person’s will.

I want to be softened, not stiff. Pliable, not rigid. I don't want anyone to look at my life and think it is perfect or, worse, that I want them to think it is perfect. Instead, I want anything that is unapproachable or harsh in me to be scrubbed away by the salt and the sand, revealing the imperfections, the brokenness, the cracks. Not because I am proud of those parts, but because I know it is real. Like the Skin Horse or the Velveteen Rabbit, I am shabby because I live life, because I am loved, and because it is all work - living and loving and being loved, being transformed, being worn and faded

I think that what it all comes down to is winning hearts and minds. Underneath everything else, all the plans and goals and hopes, that's why we get up in the morning, why we believe, why we try, why we bake chocolate cakes. That's the best we can ever hope to do: to win hearts and minds, to love and be loved.

In the parlor was a huge camera on wheels like the ones used in public parks, and the backdrop of a marine twilight, painted with homemade paints, and the walls papered with pictures of children at memorable moments: the first Communion, the bunny costume, the happy birthday. Year after year, during contemplative pauses on afternoons of chess, Dr. Urbino had seen the gradual covering over of the walls, and he had often thought with a shudder of sorrow that in the gallery of casual portraits lay the germ of the future of the city, governed and corrupted by those unknown children, where note even the ashes of his glory would remain.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

recognize that one of the reasons Christmases past probably didn’t live up to your expectations is that you’ve tried to do too much, too perfectly. Look at that list. Choose to let only what you love best about the holidays remain. Cross out two more “musts.” Now there’s time for gazing out the window at gently falling snow, delighting in the sounds of bells and joyful music, savoring the sweet aromas of hot cider, roast turkey, and gingerbread, sipping hot chocolate and homemade eggnog, reading a holiday story each night at dusk, basking in a fire crackling on the hearth, and re-creating cherished customs that care for your soul as well as the souls of those you love.

It's weird not being in our subculture of two any more. There was Jen's culture, her little habits and ways of doing things; the collection of stuff she'd already learnt she loved before we met me. Chorizo and Jonathan Franken and long walks and the Eagles (her dad). Seeing the Christmas lights. Taylor Swift, frying pans in the dishwasher, the works absolutely, arsewipe, heaven. Tracy Chapman and prawn jalfrezi and Muriel Spark and HP sauce in bacon sandwiches. And then there was my culture. Steve Martin and Aston Villa and New York and E.T. Chicken bhuna, strange-looking cats and always having squash or cans of soft drinks in the house. The Cure. Pink Floyd. Kanye West, friend eggs, ten hours' sleep, ketchup in bacon sandwiches. Never missing dental check-ups. Sister Sledge (my mum). Watching TV even if the weather is nice. Cadbury's Caramel. John and Paul and George and Ringo. And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more. Period dramas on a Sunday night. That one perfect vibrator that finished her off in seconds when we were in a rush. Gravy. David Hockney. Truffle crisps. Can you believe it? I still can't believe it. A smell indisputably reminiscent of bums. On a crisp. And yet we couldn't get enough of them together - stuffing them in our gobs, her hand on my chest, me trying not to get crumbs in her hair as we watched Sense and Sensibility (1995). But I'm not a member of that club anymore. No one is. It's been disbanded, dissolved, the domain is no longer valid. So what do I do with all its stuff? Where so I put it all? Where do I take all my new discoveries now I'm no longer a tribe of two? And if I start a new sub-genre of love with someone else, am I allowed to bring in all the things I loved from the last one? Or would that be weird? Why do I find this so hard?

Twas the night before Christmas, and all through the base Only sentries were stirring--they guarded the place. At the foot of each bunk sat a helmet and boot For the Santa of Soldiers to fill up with loot. The soldiers were sleeping and snoring away As they dreamed of “back home” on good Christmas Day. One snoozed with his rifle--he seemed so content. I slept with the letters my family had sent. When outside the tent there arose such a clatter. I sprang from my rack to see what was the matter. Away to the window I flew like a flash. Poked out my head, and yelled, “What was that crash?” When what to my thrill and relief should appear, But one of our Blackhawks to give the all clear. More rattles and rumbles! I heard a deep whine! Then up drove eight Humvees, a jeep close behind… Each vehicle painted a bright Christmas green. With more lights and gold tinsel than I’d ever seen. The convoy commander leaped down and he paused. I knew then and there it was Sergeant McClaus! More rapid than rockets, his drivers they came When he whistled, and shouted, and called them by name: “Now, Cohen! Mendoza! Woslowski! McCord! Now, Li! Watts! Donetti! And Specialist Ford!” “Go fill up my sea bags with gifts large and small! Now dash away! Dash away! Dash away, all!” In the blink of an eye, to their trucks the troops darted. As I drew in my head and was turning around, Through the tent flap the sergeant came in with a bound. He was dressed all in camo and looked quite a sight With a Santa had added for this special night. His eyes--sharp as lasers! He stood six feet six. His nose was quite crooked, his jaw hard as bricks! A stub of cigar he held clamped in his teeth. And the smoke, it encircled his head like a wreath. A young driver walked in with a seabag in tow. McClaus took the bag, told the driver to go. Then the sarge went to work. And his mission today? Bring Christmas from home to the troops far away! Tasty gifts from old friends in the helmets he laid. There were candies, and cookies, and cakes, all homemade. Many parents sent phone cards so soldiers could hear Treasured voices and laughter of those they held dear. Loving husbands and wives had mailed photos galore Of weddings and birthdays and first steps and more. And for each soldier’s boot, like a warm, happy hug, There was art from the children at home sweet and snug. As he finished the job--did I see a twinkle? Was that a small smile or instead just a wrinkle? To the top of his brow he raised up his hand And gave a salute that made me feel grand. I gasped in surprise when, his face all aglow, He gave a huge grin and a big HO! HO! HO! HO! HO! HO! from the barracks and then from the base. HO! HO! HO! as the convoy sped up into space. As the camp radar lost him, I heard this faint call: “HAPPY CHRISTMAS, BRAVE SOLDIERS! MAY PEACE COME TO ALL!

This was what would haunt Mrs. McCullough most: that Mirabelle hadn’t cried out when Bebe had reached into the crib and lifted her up and taken her away. Despite everything—despite the homemade food and the toys and the late nights and the love, so much love, more love than Mrs. McCullough could have imagined possible—despite it all, she still had felt Bebe’s arms were a safe place, a place she belonged.

Oh, what love this was, free, unprecedented, unlike anything else! They thought the way people sing. They loved each other not out of necessity, not ‘scorched by passion’, as it is falsely described. They loved each other because everything around them wanted it so: the Earth beneath them, the sky over their heads, the clouds and trees. Everything around them was perhaps more pleased by their love than they were themselves. Strangers in the street, the distances opening out during their walks, the rooms they lived or met in. Ah, it was this, this was the chief thing that united them and made them akin! Never, never, even in moments of the most gratuitous, self-forgetful happiness, did that most lofty and thrilling thing abandon them: delight in the general mould of the world, the feeling of their relation to the whole picture, the sense of belonging to the beauty of the whole spectacle, to the whole universe. They breathed only by that oneness. And therefore the exaltation of man over the rest of nature, the fashionable fussing over and worshipping of man, never appealed to them. Such false principles of social life, turned into politics, seemed to them pathetically home-made and remained incomprehensible.

Ravi buys all four of our tickets, which Peter is really impressed by. “Such a classy move,” he whispers to me as we sit down. Peter deftly maneuvers it so we’re sitting me, Peter, Ravi, Margot, so he can keep talking to him about soccer. Or football, as Ravi says. Margot gives me an amused look over their heads, and I can tell all the unpleasantness from before is forgotten. After the movie, Peter suggests we go for frozen custards. “Have you ever had frozen custard before?” he asks Ravi. “Never,” Ravi says. “It’s the best, Rav,” he says. “They make it homemade.” “Brilliant,” Ravi says. When the boys are in line, Margot says to me, “I think Peter’s in love--with my boyfriend,” and we both giggle. We’re still laughing when they get back to our table. Peter hands me my pralines and cream. “What’s so funny?” I just shake my head and dip my spoon into the custard.

Make the Same Meal When You Have People Over Inviting new people over can feel scary, so make it easier by offering the same meal each time. Choose a crowd-pleasing recipe you feel confident making, and always serve it the first time someone comes to your home. Now you can enjoy being hospitable rather than stressing out over what to have or how it’s going to turn out. Homemade pizza is my personal go-to. I love making it for new friends because it’s fun and everybody likes pizza.*6

Your jam puts store-bought to shame. As I ate it on a fresh croissant from the French bakery at the Farmers Market down the street from my house, I savored the image you painted with your words. I would love to spend a summer morning in the Pacific Northwest sunshine picking wild blackberries. I also crave your backyard access to crisp apples, plums, and pears, although I am not sure I would trade them for the grapefruit and oranges I pluck from my own trees for breakfast whenever I like.

The fish is that perfect, amazing guy it can never work out with—you know, a bird and a fish may fall in love—but where would they live? . . . So the fish is your total dream guy, he’s smart, he’s handsome, he gets all your jokes, he loves to talk, he gives you a nine-hour orgasm and then makes you homemade chocolate chip pancakes and serves you breakfast in bed—but he lives all the way across the country and neither of you can move, or he’s married, or next in line for the throne, or he has a terminal disease or something . . . the fish.

I want him. Not the way she wanted the others. She didn't want him to use---as a shield between her and the things she was running from. To feel normal. To soothe that lonely ache. She wanted him. His sharp edges and surprising tenderness and quiet strength. She wanted him spooning homemade soup into her mouth in his cozy, tidy house that smelled like bread. She wanted him discussing poetry in the dark with her grandfather. She wanted that fervent, desperate kiss in the palace hall. She wanted Hawthorne Fell. The Wood King's henchman. Not exactly boyfriend material, but still. He called to her the way the forest did. Called to something deep and forgotten. Something that longed to come alive again.

But as the mother of two children, I can tell you what most moms will: that mothering is absurdly hard and profoundly sweet. Like the best thing you ever did. Like if you think you want to have a baby, you probably should. I say this in spite of the fact that children are giant endless suck machines. They don’t give a whit if you need to sleep or eat or pee or get your work done or go out to a party naked and oiled up in a homemade Alice B. Toklas mask. They take everything. They will bring you to the furthest edge of your personality and abso- fucking-lutely to your knees. They will also give you everything back. Not just all they take, but many of the things you lost before they came along as well.

This is what rituals are for. We do spiritual ceremonies as human beings in order to create a safe resting place for our most complicated feelings of joy or trauma, so that we don’t have to haul those feelings around with us forever, weighing us down. We all need such places of ritual safekeeping. And I do believe that if your culture or tradition doesn’t have the specific ritual you’re craving, then you are absolutely permitted to make up a ceremony of your own devising, fixing your own broken-down emotional systems with all the do-it-yourself resourcefulness of a generous plumber/poet. If you bring the right earnestness to your homemade ceremony, God will provide the grace. And that is why we need God.

She was the world's best cook. Every night, she used to sing "Funiculi" while she fixed supper- puttanesca sauce, homemade bread, pasta she made every Wednesday. Rosa had loved nothing better than working side by side with her in the bright scrubbed kitchen in the house on Prospect Street, turning out fresh pasta, baking a calzone on a winter afternoon, adding a pinch of basil or fennel to the sauce. Most of all, Rosa could picture, like an inedible snapshot in her mind, Mamma standing at the sink and looking out the window, a soft, slightly mysterious smile on her face. Herr "Mona Lisa smile," Pop used to call it. Rosa didn't know about that. She had seen a postcard of the Mona Lisa and thought Mamma was way prettier.

By the time Herman appears at six thirty, I've done a double batch of my version of an upgraded pinwheel, making a homemade honey oat graham cookie base, a piped swirl of soft vanilla honey marshmallow cream, and a covering of dark chocolate mixed with tiny, crunchy Japanese rice pearls. I've made a test batch of a riff on a Nutter Butter, two thin, crisp peanut butter cookies with a layer of peanut butter cream sandwiched between them. My dad always loved Nutter Butters; he could sit in his office for hours working on briefs, eating them one after another. I figured he would be my best taster, so might as well try them and bring some with me later today. And I've just pulled a new brownie out of the oven: a deep, dark chocolate base with a praline pecan topping, sort of a marriage of brownie and that crispy top layer of a good pecan pie.

She peeked inside the box,then slapped the top back down and glared at me. For a second I wondered if I'd broken some rule of business or cultural propriety. "Homemade?" she demanded. "My grandmother." She peeked again,and groaned softly. "I don't know whether I love you or hate you right at this moment." She closed the box firmly. "Of course I'll supervise your article." "The cannoli weren't meant to be a bribe.I just...thought you might like them." "I'm sure I will," she sid crisply, "a great deal.Just as much as I will not like the extra twelve hours on the treadmill." Then her face softened. "Thank you.What a treat. What I started to say about mentoring is that I don't normally do it. Apparently I scare students. But I would be happy to help you however I can." It was my turn to thank her. I added, "You don't scare me." "Really?" She stared at me over the sharp frame of her glasses. "Well,maybe a little," I admitted. "Sometimes." "Excellent. Now skedaddle.

And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more.

Mamá was mixing bread dough by the kitchen window, pressing and pulling in a culinary tug of war. It took all her strength to mix four loaves at once, flour up to her elbows, tendrils of hair escaping from her bun, but it hardly made sense to do less. Her good bread disappeared as fast as she made it. Why, her family could hammer away a whole loaf in one sitting. Mamá smiled, then crossed herself against the sin of pride. Modesta was always saying, “That’s too much work! Why not just buy a loaf at the store?” Those sickly soft things they call bread? Mamá snorted as she slapped her dough. It was a sin to call such cotton bread! Her bread could stand up to thick bacon sandwiches and homemade blackberry jam. Hers melted in your mouth like cake. Indeed, after supper Father often buttered a big slice for dessert. At the thought of her husband, Mamá crossed herself again, this time not for pride, but for love. Everything she did was done for him. She meant to work for God, to make her life a prayer, but since the first time she saw Manuel, long before they were married, his was the face she pictured as she wiped her brow, bent her back to the task at hand. She shrugged. Perhaps her daughters would do better...

He fed the meter, and we walked the short distance to Hannibal's Kitchen, which was famous for its soul food. It was crowded, but we only had to wait fifteen minutes to be seated. Having Dante cook for us spoiled me, but I was always down to try another Gullah-Geechee soul food spot. I ordered the crab and shrimp fried rice and shark steak. Quinton had the rice with oxtails but then begged until I gave him some of my fish. Once we left, we went down East Bay to King Street, stopped in a bookstore, and walked through the City Market. Quinton picked up a pound cake from Fergie's Favorites, and I picked out a beautiful bouquet of flowers fashioned from sweetgrass. Sweetgrass symbolized harmony, love, peace, strength, positivity, and purity. I needed any symbol of those things that I could get. I also thought they'd be a nice peace offering for Mariah. I'd give her a few. We walked to Kaminsky's for dessert. I had their berry cobbler with ice cream. It was served in the ceramic dish it was baked in. I liked the coziness of eating out of a baking dish. The ice cream tasted homemade. The strawberry syrup exploded on my tongue. I didn't make pies, so whenever I had dessert out, I got pie. Quinton had his favorite milkshake and took key lime pie and bourbon pecan pie to go for his mother.

Did It Ever Occur to You That Maybe You’re Falling in Love? BY AILISH HOPPER We buried the problem. We planted a tree over the problem. We regretted our actions toward the problem. We declined to comment on the problem. We carved a memorial to the problem, dedicated it. Forgot our handkerchief. We removed all “unnatural” ingredients, handcrafted a locally-grown tincture for the problem. But nobody bought it. We freshly-laundered, bleached, deodorized the problem. We built a wall around the problem, tagged it with pictures of children, birds in trees. We renamed the problem, and denounced those who used the old name. We wrote a law for the problem, but it died in committee. We drove the problem out with loud noises from homemade instruments. We marched, leafleted, sang hymns, linked arms with the problem, got dragged to jail, got spat on by the problem and let out. We elected an official who Finally Gets the problem. … We watched carefully for the problem, but our flashlight died. We had dreams of the problem. In which we could no longer recognize ourselves. We reformed. We transformed. Turned over a new leaf. Turned a corner, found ourselves near a scent that somehow reminded us of the problem, In ways we could never Put into words. That Little I-can’t-explain-it That makes it hard to think. That Rings like a siren inside.

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

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

Lesson one: Pack light unless you want to hump the eight around the mountains all day and night. By the time we reached Snowdonia National Park on Friday night it was dark, and with one young teacher as our escort, we all headed up into the mist. And in true Welsh fashion, it soon started to rain. When we reached where we were going to camp, by the edge of a small lake halfway up, it was past midnight and raining hard. We were all tired (from dragging the ridiculously overweight packs), and we put up the tents as quickly as we could. They were the old-style A-frame pegged tents, not known for their robustness in a Welsh winter gale, and sure enough by 3:00 A.M. the inevitable happened. Pop. One of the A-frame pegs supporting the apex of my tent broke, and half the tent sagged down onto us. Hmm, I thought. But both Watty and I were just too tired to get out and repair the first break, and instead we blindly hoped it would somehow just sort itself out. Lesson two: Tents don’t repair themselves, however tired you are, however much you wish they just would. Inevitably, the next peg broke, and before we knew it we were lying in a wet puddle of canvas, drenched to the skin, shivering, and truly miserable. The final key lesson learned that night was that when it comes to camping, a stitch in time saves nine; and time spent preparing a good camp is never wasted. The next day, we reached the top of Snowdon, wet, cold but exhilarated. My best memory was of lighting a pipe that I had borrowed off my grandfather, and smoking it with Watty, in a gale, behind the summit cairn, with the teacher joining in as well. It is part of what I learned from a young age to love about the mountains: They are great levelers. For me to be able to smoke a pipe with a teacher was priceless in my book, and was a firm indicator that mountains, and the bonds you create with people in the wild, are great things to seek in life. (Even better was the fact that the tobacco was homemade by Watty, and soaked in apple juice for aroma. This same apple juice was later brewed into cider by us, and it subsequently sent Chipper, one of the guys in our house, blind for twenty-four hours. Oops.) If people ask me today what I love about climbing mountains, the real answer isn’t adrenaline or personal achievement. Mountains are all about experiencing a shared bond that is hard to find in normal life. I love the fact that mountains make everyone’s clothes and hair go messy; I love the fact that they demand that you give of yourself, that they make you fight and struggle. They also induce people to loosen up, to belly laugh at silly things, and to be able to sit and be content staring at a sunset or a log fire. That sort of camaraderie creates wonderful bonds between people, and where there are bonds I have found that there is almost always strength.

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

It’s beautiful to me now, both the ideal and the reality. I choose the reality and I choose the ideal: I hold them both. I believe in ministering within imperfect structures. I believe in teaching Sunday school and chaperoning youth lock-ins, in carpooling seniors and vacuuming the vestry. I believe in church libraries and “just checking on you” phone calls, in the mundane daily work that creates a community on purpose. I believe in taking college girls out for coffee, in showing up at weddings, in bringing enchiladas to new mothers, in hospital committees, in homemade dainties at the funeral reception. I believe we don’t give enough credit to the ones who stay put in slow-to-change structures and movements because they change within relationship, because they take a long and a high view of time. I believe in the ones who do the whole elder board and deacon election thing, in the ones who argue for church constitutional changes and consensus building. This is not work for the faint of heart. I believe the work of the ministry is often misunderstood, the Church is a convenient scapegoat. Heaven knows, church has been my favorite nebulous nonentity to blame, a diversionary tactic from the mirror perhaps. A lot of people in my generation might be giving up on Church, but there are a lot of us returning, redefining, reclaiming Church too. We aren’t foolish or blind or unconcerned or uneducated or unthinking. We have weighed our choices, more than anyone will know. We are choosing this and we will keep choosing each other. And sometimes our way of understanding or “doing” church looks very different, but we’re still here. I know some of us are meant to go, some are meant to stay, and most of us do a bit of both in a lifetime. Jesus doesn’t belong to church people. But church people belong to Him, in Him, and through Him. I hope we all wrestle. I hope we look deep into our hearts and sift through our theology, our methodology, our praxis, our ecclesiology, all of it. I hope we get angry and that we say true things. I hope we push back against celebrity and consumerism; I hope we live into our birthright as a prophetic outpost for the Kingdom. I hope we get our toes stepped on and then forgive. I hope we become open-hearted and open-armed. I hope we are known as the ones who love. I hope we change. I hope we grow. I hope we push against the darkness and let the light in and breathe into the Kingdom come. I hope we become a refuge for the weary and the pilgrim, for the child and the aged, for the ones who have been strong too long. And I hope we all live like we are loved. I hope we all become a bit more inclined to listen, to pray, to wait.

She was always cheerful—until she turned eighty and started going blind. She had a great deal of religious faith, and everyone assumed that she would adjust and find meaning in her loss—meaning and then acceptance and then joy—and we all wanted this because, let’s face it, it’s so inspiring and such a relief when people find a way to bear the unbearable, when you can organize things in such a way that a tiny miracle appears to have taken place and that love has once again turned out to be bigger than fear and death and blindness. But this woman would have none of it. She went into a deep depression and eventually left the church. The elders took communion to her in the afternoon on the first Sunday of the month—homemade bread and grape juice for the sacrament, and some bread to toast later—but she wouldn’t be a part of our community anymore. It must have been too annoying for everyone to be trying to manipulate her into being a better sport than she was capable of being. I always thought that was heroic of her, that it spoke of such integrity to refuse to pretend that you’re doing well just to help other people deal with the fact that sometimes we face an impossible loss.

Make a normal chocolate cake from a box. (Amen and hallelujah. Ain’t nobody got time for homemade cake.) After it cools completely, slice it into one-by-four-inch strips, around the

When my visa finally came, it had been nearly two months, and it felt like Christmas morning. That night we had a good-bye party at the restaurant my sister owned, and my whole family came. Some brought homemade cookies, others brought presents, and we had a celebration. Although I knew I would miss everyone, I was ready to go home. Home didn’t mean Oregon to me anymore. It meant, simply, by Steve’s side. When I arrived back at the zoo, we fell in love all over again. Steve and I were inseparable. Our nights were filled with celebrating our reunion. The days were filled with running the zoo together, full speed ahead. Crowds were coming in bigger than ever before. We enjoyed yet another record-breaking day for attendance. Rehab animals poured in too: joey kangaroos, a lizard with two broken legs, an eagle knocked out by poison. My heart was full. It felt good to be back at work. I had missed my animal friends--the kangaroos, cassowaries, and crocodiles.

Does it work with sandwiches? he asked. I didn't move. He handed it over. George was watching with a kind of neutral curiosity, and I wasn't sure what I was supposed to do, so I just unwrapped it and took a bite. It was a homemade ham-and-cheese-and-mustard sandwich, on white bread, with a thin piece of lettuce in the middle. Not bad, in the food part. Good ham, flat mustard from a functional factory. Ordinary bread. Tired lettuce-pickers. But in the sandwich as a whole, I tasted a kind of yelling, almost. Like the sandwich itself was yelling at me, yelling love me, love me, really loud.

Great love is like great home-made food. They're both much better shared.

The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.

I was starting to learn that there’s a lot about the South African culture that follows the ceremony of a set rhythm. Love being the overarching ingredient – the flavor not openly mentioned yet fundamentally enjoyed -- from the freshly made homemade bread to how she had carefully chosen the right cut of biltong to accompany the flavor tones of the breakfast for the biltong sandwiches. It was all part of the little details – little thumbprints of love – that goes into the essence of the South African culture that most South Africans are oblivious, too, yet that only makes it more powerful – profound in its value since it’s so deeply engraved into the subconsciousness of the country’s expression of hospitality.

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

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

Katherine sits at a table of four. She's a defensive diner, with her back to the wall like Al Capone. James asks for her order. Tea. Spicy tofu. Does she want it with, or without pork? She wants the pork. Would she like brown rice? No, she says, brown rice is an affectation of Dagou's, not authentic. White rice is fine. Whatever her complications, James thinks, they're played out in the real world, not in her palate. But Katherine's appetite for Chinese food is hard-won. She's learned to love it, after an initial aversion, followed by disinclination, and finally, exploration. Everyone knows she grew up in Sioux City eating peanut-butter-and-jelly sandwiches, carrot sticks, and "ants on a log" (celery sticks smeared with peanut butter, then dotted with raisins). Guzzling orange juice for breakfast, learning to make omelets, pancakes, waffles, and French toast. On holidays, family dinners of an enormous standing rib roast served with cheesy potatoes, mashed potatoes, and sweet potatoes with marshmallows, Brussels sprouts with pecans, creamed spinach, corn casserole, and homemade cranberry sauce. Baking, with her mother, Margaret Corcoran, Christmas cookies in the shapes of music notes, jingle bells, and double basses. Learning to roll piecrust. Yet her immersion in these skills, taught by her devoted mother, have over time created a hunger for another culture. James can see it in the focused way she examines the shabby restaurant. He can see it in the way she looks at him. It's a clinical look, a look of data collection, but also of loss. Why doesn't she do her research in China, where her biological mother lived and died? Because she works so hard at her demanding job in Chicago. In the meantime, the Fine Chao will have to do.

Is dessert okay? Maybe some kind of bread pudding with homemade ice cream---simple, but hearty and good?" We all nodded. "I'd like to do a raw fish appetizer," said Bald Joe. "Maybe a crudo with hamachi?" "And I'd like to do an entrée," Vanilla Joe said. "A beef dish. Which means our other entrée should probably be seafood." I nodded. "I can do a slow-cooked black bass." We'd done one at the Green Onion that I loved. It had a preserved tomato broth and cauliflower and a pile of nutty grains. I could do farro. That left Bald Joe and me to divide another appetizer and a dessert between us. "I can do a dessert," I offered, thinking about a deconstructed baklava, but Vanilla Joe shook his head. "No. Joe here is already doing one appetizer; we can't make him do two. He'll get overwhelmed." "I really don't mind," said Bald Joe. "As long as Sadie helps me put everything together. I'd rather do an appetizer. I'm not great at pastry." Vanilla Joe shook his head before I could speak up and say of course I would help. "Joe, I want you doing a dessert, so Sadie, you pick an appetizer." Fine. Whatever. I hashed it out with the rest of the team, decided I would make a sunchoke soup with bacon and thyme. Vanilla Joe squinted at me. "I didn't think bacon was kosher." "I don't cook kosher food," I explained patiently. I actually didn't mind; I was used to it. Kosher cooking had a long list of rules: no pork, no shellfish, no combining meat and dairy, among many others. Grandma Ruth had kept kosher, and I had total respect for everyone who did, but it wasn't me.

Black Lead in a Nancy Meyers Film Aging, at all. I want that. And to fall perhaps most honestly in love beside the ocean, in a home I’ve paid for by doing as I like: drinking good wine, dusting sugar over a croissant, or the stage play I’m writing myself into. Aging Black woman in neutral summer turtleneck. Known. And jogging. Lonesome enough. Eating homemade lavender ice cream, the moon blooming through the kitchen window. The distant sound of waves. Learning French as a second language. Votre pâte merveilleux, I smile back. And then, just like that! Falling, cautiously, for my busy, middle-aged lover, who needs me, but has never truly seen me until now. Our Black friends, celebrating with hors d’oeuvres. Our Black children growing older.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

Lifelong commitment is not what everyone thinks it is. It's not waking up early every morning to make breakfast and eat together. It's not cuddling in bed together until both of you peacefully fall asleep. It's not a clean home and a homemade meal every day. It's someone who steals all the covers or snores like a chainsaw. It's sometimes slammed doors, and a few harsh words, disagreeing, and the silent treatment until your hearts heal. Then...forgiveness! It's coming home to the same person every day that you know loves and cares about you, in spite of and because of who you are. It's laughing about the one time you accidentally did something stupid. It's about dirty laundry and unmade beds without finger pointing. It's about helping each other with the hard work of life! It's about swallowing the nagging words instead of saying them out loud. It's about eating the easiest meal you can make and sitting down together at 10 p.m. to eat because you both had a crazy day. It's when you have an emotional breakdown, and your love lays with you and holds you and tells you everything is going to be okay, and you believe them. It's when "Netflix and Chill" literally means you watch Netflix and hang out. It's about still loving someone even though sometimes they make you absolutely insane, angry, and hurt your feelings. Who loves you fat or thin, happy or mad, young or old living with the person you love is not perfect, and sometimes it's hard, but it's amazing, comforting, and one of the best things you'll ever experience.

HAMBURGARE Hand-patted, local grass-fed beef, homemade buns ---- ---- ---- ---- ---- POMMES FRITES Fresh-cut fries ---- ---- ---- MUNKAR ---- ---- ---- ----

If their life together were a recipe, it would be this: tablespoons of late nights talking, a dash of fervent fingers across skin, and too many I love you's to count. Date nights and nights in and days spent in the sunshine or getting caught in the rain or sneaking cigarettes at family functions, and their wedding day. His homemade spaghetti sauce followed by her coffee cake. Their cat, Velcro. Their Greenwood home. Trust, laughter, tears, and pure joy, kneaded into one by years of togetherness.

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

In my opinion, almost nothing improves a good carrot cupcake, but this recipe changed my mind. I tasted something similar at a small farmer's market; a young woman was selling dense carrot muffins along with her homemade saffron syrup and apricot-saffron jam. Her secret: infuse the eggs with the saffron the night before you want to bake. I don't usually organize my baking twenty-four hours in advance, so I tried adding saffron on the day and it still works wonders--- the subtle perfume infuses the cupcakes perfectly. These are terrific without the icing for breakfast or a lunchbox, but I have a love affair with cream-cheese frosting, so why not gild the lily.

And every day at dinner time, I’d bring homemade chicken noodle soup up to your bedroom.” I still remember that soup. It was so good. I began to look forward to it every day. Even on the days I had no appetite, that soup warmed me up and made me smile. “I remember that. I loved it.” My mother pulls back to find my eyes, a knowing smile stretching across her pretty face. She leans in to kiss my hairline, then whispers, “That soup was from Dean.

Now Where Do You Find Customers? When novice entrepreneurs search for opportunities, they too often look beyond their Zone of Influence. They think the action is happening somewhere else, in some other location or industry. But seasoned entrepreneurs almost always find and create opportunities within the context of who they are, what they know, and especially who they know. In each of the examples above, the business validation process begins with potential customers in the entrepreneur’s orbit. Actual people with names. Tribes you belong to or are interested in, most of whom are already self-organized online. People you know how to reach, today. Though it’s rarely a part of their official origin stories, the biggest companies in the world—even the viral apps now worth billions—started through personal networks and real human connections. Mark Zuckerberg started Facebook in a weekend by emailing friends to use it. Version 1 did well, validating it. And Microsoft started with Bill Gates building software for a guy in Albuquerque. He had a CUSTOMER FIRST. In the beginning, founders should reach out to their friends, their former colleagues, their communities. You may think your business is unique, but trust me, it’s not. Every successful business can start this way. For example, Anahita loves her dogs and wanted healthier snacks for them. She started taking her homemade organic dog treats to her local dog park. She would sell out every time. A year later she now has a store called the Barkery, a dog bakery. Before you even think about picking a business idea, make sure you have easy access to the people you want to help. An easy way to do this is to think about where you have easy access to a targeted group of people whom you really want to help—like, say, new moms in Austin, cyclists, freelance writers, and taco obsessives (like me!). CHALLENGE Top three groups. Let’s write out your top three groups to target. Who do you have easy access to that you’d be EXCITED to help? This can be your neighbors, colleagues, religious friends, golf buddies, cooking friends, etc. The better you understand your target group, the better you can speak to them. The more specifically you can speak to their problems, the better and easier you can sell (or test products). Note how this process prioritizes communication with people, through starting (taking the first iteration of your solution straight to customers) and asking (engaging them in a conversation to determine how your solution can best fix their problem). Business creation should always be a conversation! Nearly every impulse we have is to be tight with our ideas by doing more research, going off alone to build the perfect product—anything and everything to avoid the discomfort of asking for money. This is the validation shortcut. You have to learn to fight through this impulse. It won’t be easy, but it’ll be worth it.

A. Change negative self thoughts to positive self thoughts. Stop the self criticism. Life is hard enough, be kind to yourself. Become aware of just how often you make negative comments about yourself that lessen your self esteem. At the end of each day make a Note of the negative comments you made about yourself and make a promise to eliminate these from your thoughts. You know the ones, ’why am I so stupid?’ ‘I just knew I’d get that wrong.’ ‘this is such an ugly dress, shirt’, ‘I’m so fat’, you get the picture. Get rid of these self hurtful thoughts. B. Change your language and you will change how you feel about you! Try this activity. Replace the word ‘try’ with ‘I will do that’; Replace ‘I can’t’ with ‘I can’; Replace ‘I should’ with ‘I will do that’ C. Get Fit! Start an exercise program. Start small but start. The better you look the better you feel about yourself. Check with your doctor or health care provider. D. An Act of Kindness. Try this. You’ll feel good and so will others and it’s contagious. Surprise your secretary, co-worker or friend with a morning coffee, muffin or homemade treat. Treat your kids to a surprise dessert. Leave a note of kind words on a loved one’s pillow. Mail an invite for a lunch/dinner date to friend/partner/spouse. Smile at a senior on the street or grocery store. Email/phone/write a note to a friend or family member you haven’t seen for awhile. E. Take Action Anxiety and fear can keep you from moving forward and cause you to be unsatisfied with yourself. Try this. Next time you have a task to complete, no matter how small, create an action plan. Write down the answers to What, When, How. Now do it! Successfully completing tasks is a great self esteem builder. You feel good when you complete actions, no matter how small. F. Personal Affirmations Practiced daily personal affirmation can increase Self Esteem. Check here.

And then there were their dresses. Fancy cotton confections of candy-colored frills and bows, with puffed sleeves and ribbon sashes. Sally had never seen such dresses before, and for a moment, she felt a little inadequate when she gazed down at her own homemade ensemble, rather plain in comparison. But then, she'd made this dress herself, she thought. And who was to say she couldn't make one of theirs, too, if she just gave it a try? In fact, if she could find the right material, she was almost positive she could re-create one of these ensembles back in Halloween Town, adding her own special Sally touches, of course. For example, their sashes were practically screaming to be replaced by proper spiderwebs. And a few slashes with a serrated knife would give the puffed sleeves a lovely shredded flair. Her mouth curled as she imagined herself walking past the fountain in her hometown square, sashaying in a swish of silk and spiders. Halloween Town wouldn't know what hit them! And what if, her mind whirred, others wanted a dress like this, too? She could take orders. Charge money. Maybe even eventually open her own shop. Support herself so she would no longer be reliant on Dr. Finkelstein. She gasped at the idea. This could change everything! Feeling almost giddy, she studied the dolls' dresses, taking the time to memorize every detail while happily munching on her sugarplums. Christmas Town was truly amazing, she decided. Even if it was very different from home. And while she'd always be a fan of the grim and gruesome, she saw now that fun and festive was actually pretty great, too.

No one constructed fairy-tale childhoods for their spawn, developed an innate set of personal talents, fostered a stimulating and world-changing career, created stunning homes and yardscapes, provided homemade food for every meal (locally sourced, of course), kept all marriage fires burning, sustained meaningful relationships in various environments, carved out plenty of time for “self care,” served neighbors/church/world, and maintained a fulfilling, active relationship with Jesus our Lord and Savior. You can’t balance that job description.

Herbs and Seasonings Considered Safe For Dogs: Alfalfa Aloe Vera Anise Burdock Basil Calendula Catnip Caraway Seed Chamomile Cinnamon Cilantro Coriander

Here is part of the problem, girls: we’ve been sold a bill of goods. Back in the day, women didn’t run themselves ragged trying to achieve some impressively developed life in eight different categories. No one constructed fairy-tale childhoods for their spawn, developed an innate set of personal talents, fostered a stimulating and world-changing career, created stunning homes and yardscapes, provided homemade food for every meal (locally sourced, of course), kept all marriage fires burning, sustained meaningful relationships in various environments, carved out plenty of time for “self care,” served neighbors/church/world, and maintained a fulfilling, active relationship with Jesus our Lord and Savior.

I started reading. Was I hallucinating? Had I really once loved this book? And were these truly the views of groovy Berkeley, California, women in the 1970s? Interspersed between paeans to the glory of homemade bread and recipes for cashew gravy were meditations on the nature of women that struck me as so essentialist and retrograde that they might have come from a fundamentalist religious sect. “I would never go on record as saying ‘a woman’s place is in the home,’” wrote one of the authors. “But to my mind the most effective front for social change, the critical point where our efforts will count the most, is not in business or profession … but in the home and community, where the problems start.” In the home, kneading a big batch of cracked wheat bread, was where women—the “nurturant” sex—belonged: “No paycheck comes at the end of the month,” the authors wrote, “and no promotion: the incentive here is much less obvious, and much more worthy of you as a human being.

I flew back to the States in December of 1992 with conflicting emotions. I was excited to see my family and friends. But I was sad to be away from Steve. Part of the problem was that the process didn’t seem to make any sense. First I had to show up in the States and prove I was actually present, or I would never be allowed to immigrate back to Australia. And, oh yeah, the person to whom I had to prove my presence was not, at the moment, present herself. Checks for processing fees went missing, as did passport photos, certain signed documents. I had to obtain another set of medical exams, blood work, tuberculosis tests, and police record checks--and in response, I got lots of “maybe’s” and “come back tomorrow’s.” It would have been funny, in a surreal sort of way, if I had not been missing Steve so much. This was when we should have still been in our honeymoon days, not torn apart. A month stretched into six weeks. Steve and I tried keeping our love alive through long-distance calls, but I realized that Steve informing me over the phone that “our largest reticulated python died” or “the lace monitors are laying eggs” was no substitute for being with him. It was frustrating. There was no point in sitting still and waiting, so I went back to work with the flagging business. When my visa finally came, it had been nearly two months, and it felt like Christmas morning. That night we had a good-bye party at the restaurant my sister owned, and my whole family came. Some brought homemade cookies, others brought presents, and we had a celebration. Although I knew I would miss everyone, I was ready to go home. Home didn’t mean Oregon to me anymore. It meant, simply, by Steve’s side. When I arrived back at the zoo, we fell in love all over again. Steve and I were inseparable. Our nights were filled with celebrating our reunion. The days were filled with running the zoo together, full speed ahead. Crowds were coming in bigger than ever before. We enjoyed yet another record-breaking day for attendance. Rehab animals poured in too: joey kangaroos, a lizard with two broken legs, an eagle knocked out by poison. My heart was full. It felt good to be back at work. I had missed my animal friends--the kangaroos, cassowaries, and crocodiles.

I stopped and questioned her, asked her what was wrong. “I dearly loved my master, son,” she said. “You should have hated him,” I said. “He gave me several sons,” she said, “and because I loved my sons I learned to love their father though I hated him too.” “I too have become acquainted with ambivalence,” I said. “That’s why I’m here.” “What’s that?” “Nothing, a word that doesn’t explain it. Why do you moan?” “I moan this way ’cause he’s dead,” she said. “Then tell me, who is that laughing upstairs?” “Them’s my sons. They glad.” “Yes, I can understand that too,” I said. “I laughs too, but I moans too. He promised to set us free but he never could bring hisself to do it. Still I loved him …” “Loved him? You mean …?” “Oh yes, but I loved something else even more.” “What more?” “Freedom.” “Freedom,” I said. “Maybe freedom lies in hating.” “Naw, son, it’s in loving. I loved him and give him the poison and he withered away like a frost-bit apple. Them boys woulda tore him to pieces with they homemade knives.” “A mistake was made somewhere,” I said, “I’m confused.

Once I started to walk, I woke up every day early in the morning and went for a stroll to practice my gait. I loved those mornings - the feeling of freedom was incredible. Walking with my chin up, no crutches, no canes and without the hunched-up depressed posture I had all those years was something that felt extremely empowering. It still does, maybe not as much as those days but whenever I need to uplift myself, going for a prideful walk always refuels my self-confidence.

Draw a line in the sand As you get going, keep in mind why you’re doing what you’re doing. Great businesses have a point of view, not just a product or service. You have to believe in something. You need to have a backbone. You need to know what you’re willing to fight for. And then you need to show the world. A strong stand is how you attract superfans. They point to you and defend you. And they spread the word further, wider, and more passionately than any advertising could. Strong opinions aren’t free. You’ll turn some people off. They’ll accuse you of being arrogant and aloof. That’s life. For everyone who loves you, there will be others who hate you. If no one’s upset by what you’re saying, you’re probably not pushing hard enough. (And you’re probably boring, too.) Lots of people hate us because our products do less than the competition’s. They’re insulted when we refuse to include their pet feature. But we’re just as proud of what our products don’t do as we are of what they do. We design them to be simple because we believe most software is too complex: too many features, too many buttons, too much confusion. So we build software that’s the opposite of that. If what we make isn’t right for everyone, that’s OK. We’re willing to lose some customers if it means that others love our products intensely. That’s our line in the sand. When you don’t know what you believe, everything becomes an argument. Everything is debatable. But when you stand for something, decisions are obvious. For example, Whole Foods stands for selling the highest quality natural and organic products available. They don’t waste time deciding over and over again what’s appropriate. No one asks, “Should we sell this product that has artificial flavors?” There’s no debate. The answer is clear. That’s why you can’t buy a Coke or a Snickers there. This belief means the food is more expensive at Whole Foods. Some haters even call it Whole Paycheck and make fun of those who shop there. But so what? Whole Foods is doing pretty damn well. Another example is Vinnie’s Sub Shop, just down the street from our office in Chicago. They put this homemade basil oil on subs that’s just perfect. You better show up on time, though. Ask when they close and the woman behind the counter will respond, “We close when the bread runs out.” Really? “Yeah. We get our bread from the bakery down the street early in the morning, when it’s the freshest. Once we run out (usually around two or three p.m.), we close up shop. We could get more bread later in the day, but it’s not as good as the fresh-baked bread in the morning. There’s no point in selling a few more sandwiches if the bread isn’t good. A few bucks isn’t going to make up for selling food we can’t be proud of.” Wouldn’t you rather eat at a place like that instead of some generic sandwich chain?

By Thanksgiving, the work on the house was done. That morning, I walked around making sure everything was perfect before our friends and family descended for dinner. At one point, I stood on the front porch and saw some people gathered down at the corner of our street around a bunch of colorful homemade “Thank You” signs stuck in the ground. Kids from the neighborhood had made them for me for Thanksgiving, covered in hearts and rainbows and American flags. It was one of many kind gestures—not just from friends and loved ones but also from complete strangers—that made that first month more bearable.

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

A smile flirts with his mouth and my stomach flutters. “I'll make you a chocolate cake tonight.” My mouth waters from those words. “Homemade cake?” “Mmm. With homemade chocolate frosting.” I swallow thickly. “Why you gotta play with my emotions?” “Why you gotta be so easily manipulated? Mention a cake and you're like putty in my hands.” “I can be,” I breathe. His eyes darken and he dips his head toward mine, his lips grazing the corner of my mouth as he whispers, “Not yet.” I think I'm going to fall to the ground when the horn blares and I jump straight up. “Fuck!” Graham winks at me and moves away. “You're getting some bad habits, Ken.” “Can you be one of them, Barbie?” Oh yeah. I am back. Take that, Graham Malone. He pauses by his door, looking at me over the hood of the truck. He shakes his head. “Nah. All I'm gonna be is good. You'll see.” I love competing Graham. He's fricking lickable. I also take back every negative thing I thought about him last night when he refused to fondle me (he should just know to do these things)...and this morning...and...any other time I found him less than appealing

Your children said you had the intensity of an amusement park, singing and swinging them, making homemade tortillas, and writing them love letters your own father, a private investigator could find almost any brilliant star but he could not spot yours in the dark sky, when you decided not to wait, and instead walk, maybe hitchhiked into a constellation

Two months later, Gail brought Bill home to meet her parents, and Beryl, a nervous mama having heard so much about the gallant Navy boy, served up her best pot roast with onions, a heap of buttery mashed potatoes with Gail’s favorite gravy, and boiled carrots for Sunday dinner. Before dinner was served, they sat on the porch and made homemade ice cream together. Gail sat on the ice cream bucket while Bill churned—abiding the flirting of Baby Lou and worldly Laila, though married with a baby. The Navy boy couldn’t care less about the two sisters because he was busy pouring ice cubes and salt into the bucket, soon hidden again under Gail’s skirt. Coalbert, the working boy, accompanied by his cute girlfriend, Ivy, wasn’t going to be outdone by a crew cut. He started making pig squeals and then said, “Come on, piggy, I wanna kiss you!” This was the story that humiliated Gail the most. She hated when Coalbert told stories from their Arkansas childhood. “What’s with him?” Bill looked at Gail. Coalbert took over and explained how Gail had fallen in love with the baby pigs they had bought to ward off starvation in Western Grove. “She’d run chasing them through the mud and shit, ‘Come on, piggy, I wanna kiss you!’” Gail got off the ice cream bucket and walked into the house. Bill laughed and stayed on the porch with Coalbert and the sisters, shooting the breeze and catching up with stories to embarrass Gail.

Isn't everything cuter heart-shaped?" Roisin asks, gesturing towards the homemade pizza we constructed. She chose to be creative, selecting a pesto base, topped with lavender goat cheese and grilled peaches. Something about her playfulness relaxes me. There's an innocence as she sprinkles cheese into her mouth and leaves handprints on the counter with her powdered palms. It reminds me of being a kid, when things weren't so scary and we could just have fun. That time in my life hadn't lasted long. I always wanted to please my parents. They made sure everything I did was done with heart, and I was cautious not to disappoint them. But being with Roisin reminds me we can still create something while having fun. "You know," I say, "I think heart-shaped cookies would be extra cute with this heart-shaped pizza. Don't you think?" She squeals. "Oh, I love that idea!" In between licking the spoon and adding extra teaspoons of vanilla, I draw kitten whiskers on Roisin's face with the flour. She tosses a handful of powder at me, and I squeal when it hits me in the face. We laugh, sinking onto the hardwood floor. I lean my head against her shoulder as the smell of cinnamon intensifies. We relax for a moment beneath the hot sweet air.

Lazarus, the vampire who'd compelled me unconscious and abducted me, had just spent twenty minutes lovingly preparing a homemade meal for his cat.

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

VESPA SIDECAR IDEAS, LATEST MODELS, AND PRICES With so many automotive ideas, concepts, and brand new models, the Vespa community now has grown, and with so many amazing novel ideas for the Vespa sidecar. Sidecar has been around since World War II and has becoming hobbies, idea, and concept for many automotive lovers. Getting to Sidecar for your Vespa might not be the easiest and cheapest way, but it sure is worth it if you love it. If you want to know more about the latest novel ideas for scooter sidecars, the latest models for Vespa, Vespa upgrade ideas, and local prices for monkey sidecars, then you have come to the right place. For now, find out more about the amazing Vespa and scooters sidecar ideas here. First of all, do you know about the sidecar? Well, the sidecar is an open seating cabin, attached to the motorcycle (preferably scooters or Vespa) side, making the motorcycle three-wheelers, and able to carry another passenger on the sidecar seats. Back then, during wartimes, a sidecar was introduced as extra cargo space for a motorcycle to carry ammunition, supplies, or man in the sidecar of a motorcycle. Nowadays, it becomes a stylish upgrade to the all-time classic motorcycle, Vespa, and scooters. How to Buy, And Install Vespa Sidecar in Your Country? Do you want to buy and install a sidecar for your Vespa? Well then, there are many ways, and means to get the sidecar. You can buy the official sidecar from dealers, from Vespa, or scooters or you can try your luck on customized, homemade sidecar from many auto dealers, and sidecar manufacturers. For example, if you want to get a sidecar for your Vespa scooter, you can buy it from the official dealers of Vespa. Vespa provides the customized, official sidecar that can be attached to the Vespa motorcycle. Depending on the types, and products of the Vespa, from the LX Vespa, S Vespa, 946 Vespa, to the special edition Vespa, the newer types will vary and be different from other older Vespa types. However, you can also try to order a sidecar for your Vespa scooters from homemade manufacturers. You can contact many homemade manufacturers near you. There are a lot of specifications, and different types of the sidecar, with armaments and accessories from armrest, lamp, and windshield. Homemade manufacturers of Sidecar would charge different prices, depending on the modified version of the Vespa sidecar you have. If you have questions regarding the homemade manufacturers of Sidecar, then you might need to reach out to the Vespa community in your city, lot of Vespa community loves to share ideas, and modified Vespa manufacturers. Frequently Asked Questions about The Modified Sidecar for Vespa Do you have any questions about the sidecar Vespa? Like how to get one for your Vespa, is it legal to get modified Vespa in your countries, is it safe to drive with a sidecar, etc. Here are the FAQs to help you figure out about the Sidecar Vespa. • Is it legal to get a sidecar for your Vespa? – In most countries, the sidecar is perfectly legal. In Europe, Asia, and America, most of the time government has already regulated the sidecar regulations, from maximum weight, where it should be attached, and many more. • Is it safe to drive with a sidecar? – Yes it is safe to drive with a sidecar. However, you need to mind where you attach your sidecar, on the left or right, and depending on your country, you need to adjust how you drive on the side of the road. • How to get a sidecar for your motorbike? – You can get a Vespa sidecar from official dealers for Vespa, and get many modifications, or you can also use homemade modifications for the Vespa.