Hors D Oeuvres Quotes

That dress…was a very, very good decision. I could write an entire poem on the virtues of your legs alone. You are a feast for the senses.” I laughed. “I don’t know about a feast. Maybe just an hors d'oeuvre.” He took my hand and wrapped it around his arm. “Not an hors d'oeuvre. The dessert. And I plan to spoil my appetite.

War is far worse. At least where politics is going on, there are usually nice hors d’oeuvres.

Saki says that youth is like hors d'oeuvres: you are so busy thinking of the next courses you don't notice it. When you've had them, you wish you'd had more hors d'oeuvres.

Happy belated birthday, Cat," he said, giving me a self-deprecating smile. "Aren't you glad Juan picked the place and not me? We wold have had lattes and hors d'oeuvres instead of liquor and G-strings. Anyone get you a gin yet?

This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, "It's too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings." And then someone else on board says something like, "But your father gave you this yacht, and these are his servants who brought the hors d'oeuvres." At which point that person gets tossed overboard by a group of hired thugs who'd been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can't get to him soon enough, or they don't even try, and the yacht's speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered.

Remind me to show you the latest e-mail from Courtney," he said now, kicking at a rock on the sidewalk. "You won't believe how many different incorrect ways she spelled hors d'oeuvres within the span of a single paragraph.

Out of the welter of life, a few people are selected for us by the accident of temporary confinement in the same circle. We never would have chosen these neighbors; life chose them for us. But thrown together on this island of living, we stretch to understand each other and are invigorated by the stretching. The difficulty with big city environment is that if we select—and we must in order to live and breathe and work in such crowded conditions—we tend to select people like ourselves, a very monotonous diet. All hors d’oeuvres and no meat; or all sweets and no vegetables, depending on the kind of people we are. But however much the diet may differ between us, one thing is fairly certain: we usually select the known, seldom the strange. We tend not to choose the unknown which might be a shock or a disappointment or simply a little difficult to cope with. And yet it is the unknown with all its disappointments and surprises that is the most enriching.

That Chippendale is a coffee table, Lieutenant, not a footstool." "How do you walk with that stick up your ass?" She left her feet where they were, propped comfortably on the table. "Does it hurt, or does it give you a nice little rush?" "Your dinner guests," he said, curling his lip, "have arrived." "Thank you, Summerset." Roarke got to his feet. "We'll have the hors d'oeuvres in here." He held out a hand to Eve. She waited, deliberately, until Summerset had stepped out again before swinging her feet to the floor. "In the interest of good fellowship," Roarke began as they started toward the foyer, "could you not mention the stick in Summerset's ass for the rest of the evening?" "Okay. If he rags on me I'll just pull it out and beat him over the head with it." "That should be entertaining.

Mom has the Touch. She knows what flowers go with what occasions, what hors d'oeuvres work with what people. She believes passionately in the power of food to heal, restore, and stimulate relationships, and she has built a following of loyal customers who really hope she's right. If she's wrong, says Sonia, no one wants to know.

(Lily and Rule discussing wedding plans...) "You want to get married by Carl?" "Your father's cook?" "Yes, and I've been wanting to talk about the doves." "Doves." Her eyes widened in horror. "My mother wanted doves." "Perhaps she had a point. Wouldn't it look splendid, releasing a few dozen white doves all at once to carry our message of hope and love up to --" "Your are so full of shit." But she started laughing. "Doves, sure. Our guests would love some flying hors d'oeuvres. Maybe we should have some cute little bunnies for them to chase after the ceremony instead of cake, sending our message of fuzzy, yummy love to flesh eaters everywhre.

Life’s going to stomp you no matter what. Wouldn’t you rather get stomped here, in a mansion, surrounded by champagne and hors d’oeuvres? If they’re going to own you one way or the other, why not enjoy it? Lean in, Shay. Look at me, in this Gucci dress. These bruises? They’re Gucci bruises. It’s the VIP option, trust me. All the other options are this, but worse.

This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

Tyler seriously considered fabricating an outbreak of salmonella in the hors d’oeuvres and an impending locust plague, either of which would require everyone to leave now.

Would it be all right to top the crab kachoris with date chutney foam, so the hors d'oeuvre could be circulated without a mess? Should the chicken be served over a bed of pulav or plated individually in bowls?

This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that's how you know you're on board the ship that serves hors d'oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who've never even heard of the words hors d'oeuvres or fluff.

This is the thing: if you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that's how you know you're on board the ship that serves hors d'oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who've never even heard of the words hors d'oeuvres of fluff. Then someone from up on the yacht says, "It's too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings." And then someone else on board says something like, "But your father gave you this yacht, and these are his servants who brought the hors d'oeuvres." At which point that person gets tossed overboard by a group of hired thugs who'd been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life and the people on the small inflatable rafts can't get to him soon enough, or they don't even try, and the yacht's speed and weight cause and undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefather. And the boat sails on unfettered.

—A.J.F. What bothers me in a story more than anything is a loose end,” Deputy Doug Lippman says, selecting four mini-quiches from the hors d’oeuvres Lambiase has provided. After many years of hosting the Chief’s Choice Book Club, Lambiase knows that the most important thing, even more than the title at hand, is food and drink.

WINSLOW REMINGTON HOUNDSTOOTH was not a hero. There was nothing within him that cried out for justice or fame. He did not wear a white hat—he preferred his grey one, which didn’t show the bloodstains. He could have been a hero, had he been properly motivated, but there were more pressing matters at hand. There were fortunes to be snatched from the hands of fate. There were hors d’oeuvres like the fine-boned young man in front of him, ripe for the plucking. There was swift vengeance to be inflicted on those who would interfere with his ambitions. There was Ruby. Winslow Houndstooth didn’t take the job to be a hero. He took it for the money, and he took it for revenge. The

I felt shame in the deaths my culture justified by so thin a concern as the taste of canned tuna (sea horses are one of the more than one hundred sea animal species killed as “bycatch” in the modern tuna industry) or the fact that shrimp make convenient hors d’oeuvres (shrimp trawling devastates sea horse populations more than any other activity).

I think museums are dead boring. I don't like most of the pictures on their walls. With modern pieces you never know if it's a sandwich on the floor half-eaten by some animals, a forgotten hors d'oeuvre -- or Art Some great artist paints shit pictures that I could've surpassed in nursery school and then hangs them upside down on the wall. I mean, what about that involves Art?

This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself.

Adrienne snatched an hors d'oeuvre from a passing tray. She had eaten a sausage grinder for family meal but this food was too gorgeous to pass up. She stopped at the buffet table and dipped a crab claw in a lemony mayonnaise. Her champagne was icee cold; it was crisp, like an apple. Across the tent, she saw Darla Parrish and her sister Eleanor standing in front of a table where a man was slicing gravlax.

But life is fragile. Earth’s occasional encounters with large, wayward comets and asteroids, a formerly common event, wreaks intermittent havoc upon our ecosystem. A mere sixty-five million years ago (less than two percent of Earth’s past), a ten-trillion-ton asteroid hit what is now the Yucatan Peninsula and obliterated more than seventy percent of Earth’s flora and fauna—including all the famous outsized dinosaurs. Extinction. This ecological catastrophe enabled our mammal ancestors to fill freshly vacant niches, rather than continue to serve as hors d’oeuvres for T. rex. One big-brained branch of these mammals, that which we call primates, evolved a genus and species (Homo sapiens) with sufficient intelligence to invent methods and tools of science—and to deduce the origin and evolution of the universe.

In the living room, the consensus among the guests was that Scotty’s looks favored his father, but the Judge was quick to disagree: ‘He doesn’t look a thing like me. He looks like an hors d'oeuvre.’ Hearing this, Joan thought the following, and pledged it to herself, as both prayer and promise: You will be loved, Scotty Ocean. And while the guests laughed at the Judge’s remark, Joan leaned over and softly whispered to her newborn son, 'You will be loved.

Among the darker nations, Paris is famous for two betrayals. The first came in 1801, when Napoleon Bonaparte sent General Victor Leclerc to crush the Haitian Revolution, itself inspired by the French Revolution. The French regime could not allow its lucrative Santo Domingo to go free, and would not allow the Haitian people to live within the realm of the Enlightenment's " Rights of Man." The Haitians nonetheless triumphed, and Haiti became the first modern colony to win its independence. The second betrayal came shortly after 1945, when a battered France, newly liberated by the Allies, sent its forces to suppress the Vietnamese, West Indians, and Africans who had once been its colonial subjects. Many of these regions had sent troops to fight for the liberation of France and indeed Europe, but they returned home emptyhanded. As a sleight of hand, the French government tried to maintain sovereignty over its colonies by repackaging them as " overseas territories." A people hungry for liberation did not want such measly hors d'oeuvres.

Barbara and I had arrived early, so I got to admire everyone’s entrance. We were seated at tables around a dance floor that had been set up on the lawn behind the house. Barbara and I shared a table with Deborah Kerr and her husband. Deborah, a lovely English redhead, had been brought to Hollywood to play opposite Clark Gable in The Hucksters. Louis B. Mayer needed a cool, refined beauty to replace the enormously popular redhead, Greer Garson, who had married a wealthy oil magnate and retired from the screen in the mid-fifties. Deborah, like her predecessor, had an ultra-ladylike air about her that was misleading. In fact, she was quick, sharp, and very funny. She and Barbara got along like old school chums. Jimmy Stewart was also there with his wife. It was the first time I’d seen him since we’d worked for Hitchcock. It was a treat talking to him, and I felt closer to him than I ever did on the set of Rope. He was so genuinely happy for my success in Strangers on a Train that I was quite moved. Clark Gable arrived late, and it was a star entrance to remember. He stopped for a moment at the top of the steps that led down to the garden. He was alone, tanned, and wearing a white suit. He radiated charisma. He really was the King. The party was elegant. Hot Polynesian hors d’oeuvres were passed around during drinks. Dinner was very French, with consommé madrilène as a first course followed by cold poached salmon and asparagus hollandaise. During dessert, a lemon soufflé, and coffee, the cocktail pianist by the pool, who had been playing through dinner, was discreetly augmented by a rhythm section, and they became a small combo for dancing. The dance floor was set up on the lawn near an open bar, and the whole garden glowed with colored paper lanterns. Later in the evening, I managed a subdued jitterbug with Deborah Kerr, who was much livelier than her cool on-screen image. She had not yet done From Here to Eternity, in which she and Burt Lancaster steamed up the screen with their love scene in the surf. I was, of course, extremely impressed to be there with Hollywood royalty that evening, but as far as parties go, I realized that I had a lot more fun at Gene Kelly’s open houses.

Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered. If you were fortunate enough to be born into a family whose ancestors directly benefited from genocide and/or slavery, maybe you think the more you don’t know, the more innocent you can stay, which is a good incentive to not find out, to not look too deep, to walk carefully around the sleeping tiger. Look no further than your last name. Follow it back and you might find your line paved with gold, or beset with traps.

the shame of knowing that twenty of the roughly thirty-five classified species of sea horse worldwide are threatened with extinction because they are killed “unintentionally” in seafood production. The shame of indiscriminate killing for no nutritional necessity or political cause or irrational hatred or intractable human conflict. I felt shame in the deaths my culture justified by so thin a concern as the taste of canned tuna (sea horses are one of the more than one hundred sea animal species killed as “bycatch” in the modern tuna industry) or the fact that shrimp make convenient hors d’oeuvres (shrimp trawling devastates sea horse populations more than any other activity).

Whenever there was an opening for a new show, she would invite him; there would be champagne and hors d’oeuvres, women in smart dresses and men in well-cut suits. Anne would circulate around the room, stopping to talk with the people clustered in front of the paintings—wild, abstract splashes of color or more somber, tonal works. Marco didn’t understand any of it. The most beautiful, the most arresting thing in the room, for him, would always be Anne. He would stay out of her way, stand over by the bar eating cheese, or off to the side, and watch her do her thing. She had been trained for it, getting her degree in art history and modern art, but more than that, she had an instinct for it, a passion. Marco had not grown up with art, but it was part of her life, and he loved her for it.

I came to feel a certain kind of shame at the aquarium […] [T]here was a shame in being human: the shame of knowing that twenty of the roughly thirty-five classified species of sea horse worldwide are threatened with extinction because they are killed "unintentionally" in seafood production. The shame of indiscriminate killing for no nutritional necessity or political cause or irrational hatred or intractable human conflict. I felt shame in the deaths my culture justified by so thin a concern as the taste of canned tuna […] or the fact that shrimp make convenient hors d’oeuvres […] I felt shame for living in a nation of unprecedented prosperity--a nation that spends a smaller percentage of income on food than any other civilization has in human history--but in the name of affordability treats the animals it eats with cruelty so extreme it would be illegal if inflicted on a dog.

Isn’t that momentous? Women! A krewe of women. Turning the tide on men! We are making history here. Yes, this moment! Making history.” The woman had barely taken a breath. She tapped Constance on the arm and picked up her fork to begin her hors d’oeuvre of boudin-stuffed mushrooms. Constance leaned toward the woman as if wishing to speak more directly. In truth, she wanted to see the name on the place card. She had time to make out only the first name: Marianne. “Ah, yes, Marianne,” she said. “It is history, isn’t it? You are so very right.” “It is time that women spoke up for themselves, did for themselves, and we are part of that wave that will surely come to shore when we get the vote. But for now, having our own ball will have to suffice.” The woman turned to her neighbor on the other side. “Indeed.” Constance finished the last bit of mushroom, speaking to the air. Her fork clanged on the plate as the uniformed server whisked it away. It was replaced immediately with a sumptuous, but unpretentious luncheon plate of shrimp and asparagus, with a decorative sprig of green grapes.

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

Extract from 'Quixotic Ambitions': The crowd stared at Katy expectantly. She looked at them - old women in black, exhausted young women with pasty-faced children, youths in jeans and leather blousons chewing gum. She tried to speak but the words wouldn’t come. Then, with a sudden burst of energy, she blurted out her short speech, thanking the people of Shkrapova for their welcome and promising that if she won the referendum she would work for the good of Maloslavia. There was some half-hearted applause and an old lady hobbled up to her, knelt down with difficulty, and kissed the hem of her skirt. She looked at Katy with tears rolling down her face and gabbled something excitedly. Dimitar translated: ‘She says that she remembers the reign of your grandfather and that God has sent you to Maloslavia.’ Katy was embarrassed but she smiled at the woman and helped her to her feet. At this moment the People’s Struggle Pioneers appeared on the scene, waving their banners and shouting ‘Doloy Manaheeyoo! Popnikov President!’ Police had been stationed at strategic points and quickly dispersed the demonstrators without any display of violence, but the angry cries of ‘Down with the monarchy!’ had a depressing effect on the entertainment that had been planned; only a few people remained to watch it. A group of children aged between ten and twelve ran into the square and performed a series of dances accompanied by an accordian. They stamped their feet and clapped their hands frequently and occasionally collided with one another when they forgot their next move. The girls wore embroidered blouses, stiffly pleated skirts and scarlet boots and the boys were in baggy linen shirts and trousers, the legs of which were bound with leather thongs. Their enthusiasm compensated for their mistakes and they were loudly applauded. The male voice choir which followed consisted of twelve young men who sang complicated polyphonic melodies with a high, curiously nasal tenor line accompanied by an unusually deep droning bass. Some of their songs were the cries of despair of a people who had suffered under Turkish occupation; others were lively dance tunes for feast days and festivals. They were definitely an acquired taste and Katy, who was beginning to feel hungry, longed for them to come to an end. At last, at two o’clock, the performance finished and trestle tables were set up in the square. Dishes of various salads, hors-d’oeuvres and oriental pastries appeared, along with casks of beer and bottles of the local red wine. The people who had disappeared during the brief demonstration came back and started piling food on to paper plates. A few of the People’s Struggle Pioneers also showed up again and mingled with the crowd, greedily eating anything that took their fancy.

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Boswell, like Lecky (to get back to the point of this footnote), and Gibbon before him, loved footnotes. They knew that the outer surface of truth is not smooth, welling and gathering from paragraph to shapely paragraph, but is encrusted with a rough protective bark of citations, quotations marks, italics, and foreign languages, a whole variorum crust of "ibid.'s" and "compare's" and "see's" that are the shield for the pure flow of argument as it lives for a moment in one mind. They knew the anticipatory pleasure of sensing with peripheral vision, as they turned the page, gray silt of further example and qualification waiting in tiny type at the bottom. (They were aware, more generally, of the usefulness of tiny type in enhancing the glee of reading works of obscure scholarship: typographical density forces you to crouch like Robert Hooke or Henry Gray over the busyness and intricacy of recorded truth.) They liked deciding as they read whether they would bother to consult a certain footnote or not, and whether they would read it in context, or read it before the text it hung from, as an hors d'oeuvre. The muscles of the eye, they knew, want vertical itineraries; the rectus externus and internus grow dazed waggling back and forth in the Zs taught in grade school: the footnote functions as a switch, offering the model-railroader's satisfaction of catching the march of thought with a superscripted "1" and routing it, sometimes at length, through abandoned stations and submerged, leaching tunnels. Digression—a movement away from the gradus, or upward escalation, of the argument—is sometimes the only way to be thorough, and footnotes are the only form of graphic digression sanctioned by centuries of typesetters. And yet the MLA Style Sheet I owned in college warned against lengthy, "essay-like" footnotes. Were they nuts? Where is scholarship going?

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

When we go to tell our stories, people think we want it to have gone different. People want to say things like “sore losers” and “move on already,” “quit playing the blame game.” But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered.

If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered. If you were fortunate enough to be born into a family whose ancestors directly benefited from genocide and/or slavery, maybe you think the more you don’t know, the more innocent you can stay, which is a good incentive to not find out, to not look too deep, to walk carefully around the sleeping tiger. Look no further than your last name. Follow it back and you might find your line paved with gold, or beset with traps.

They heard Hugo ask if the plan for the hors d'oeuvres was still in operation, and they heard Colette ask about plucking the feathers off crows, and they heard Kevin complain that he didn't know whether to hold the birdpaper in his right hand or his left hand, and they heard Mr. Lesko insult Mrs. Morrow, and the bearded man sing a song to the woman with the crow-shaped hat, and they heard a man call for Bruce and a woman call for her mother and dozens of people whisper to and shout at, argue with and agree upon, angrily accuse and meekly defend, furiously compliment and kindly insult dozens of other people, both inside and outside the Hotel Denouement, whose names the Baudelaires recognized, forgot, and had never heard before. Each story had its story, and each story's story was unfathomable in the Baudelaire orphans' short journey, and many of the stories' stories are unfathomable to me, even after all these lonely years and all this lonely research. Perhaps some of these stories are clearer to you, because you have spied upon the people involved. Perhaps Mrs. Bass has changed her name and lives near you, or perhaps Mr. Remora's name is the same, and he lives far away. Perhaps Nero now works as a grocery store clerk, or Geraldine Julienne now teaches arts and crafts. Perhaps Charles and Sir are no longer partners, and you have had the occasion to study one of them as he sat across from you on a bus, or perhaps Hugo, Colette, and Kevin are still comrades, and you have followed these unfathomable people after noticing that one of them used both hands equally. Perhaps Mr. Lesko is now your neighbor, or Mrs. Morrow is now your sister, or your mother, or your aunt or wife or even your husband. Perhaps the noise you hear outside your door is a bearded man trying to climb into your window, or perhaps it is a woman in a crow-shaped hat hailing a taxi. Perhaps you have spotted the managers of the Hotel Denouement, or the judges of the High Court, or the waiters of Cafe Salmonella or the Anxious Clown, or perhaps you have met an expert on injustice or become one yourself. Perhaps the people in your unfathomable life, and their unfathomable stories, are clear to you as you make your way in the world, but when the elevator stopped for the last time, and the doors slid open to reveal the tilted roof of the Hotel Denouement, the Baudelaires felt as if they were balancing very delicately on a mysterious and perplexing heap of unfathomable mysteries.

CREAM CHEESE PUFFS Hannah’s Note: If you’re not going to serve these right away, you can mix up the cream cheese part and refrigerate it until it’s time to spread it on the crackers.   8-ounce package cream cheese (the firm kind, not the whipped) 2 Tablespoons ( 1/8 cup) mayonnaise (We used Hellmann’s***) 3 Tablespoons minced green onion OR 3 Tablespoons minced dried onion OR 3 Tablespoons minced shallots 1 beaten egg   A box of salted crackers (We used Ritz Crackers and they were great!)   Unwrap the cream cheese and put it in a microwave-safe bowl. Nuke it on HIGH for 30 seconds, or until it begins to soften.   Mix in the mayonnaise and stir until the mixture is smooth.   Mix in the onion. (If you use green onion instead of shallots or dried onion, you can use up to one inch of the stem.)   Mix in the beaten egg.   Lay out the crackers on a broiler pan, salt side up. (We used a disposable broiler pan so we could trash it at Granny’s Attic and we wouldn’t have to carry it back to The Cookie Jar.)   Spread the cream cheese mixture on top of the cracker in a circle that reaches the edges. Mound it slightly in the center. Use about two teaspoons of cheese mixture per cracker.   Position the rack approximately three inches below the coil of the broiler and turn it on HIGH. Broil the crackers (with the oven door open to the first latch so the broiler doesn’t kick on and off) until the cream cheese puffs up and is just starting to turn golden. This should take about 90 seconds if the rack is correctly positioned.   Let cool for a minute or two, so your guests won’t burn their tongues. Transfer the Cream Cheese Puffs to a platter and serve.   Yield: Approximately 2 dozen hot and yummy hors d’oeuvres.  

Life is like a giant hors d'oeuvre tray in that it is to be savored.

To her surprise, Ashley, Roo, and Parker dropped by together, bringing a perfectly arranged tray of gourmet hors d’oeuvres from Mrs. Wilmington’s favorite deli, a fresh pot of jambalaya from the girls’ mother--Miss Voncile--and a homemade pie from Roo. “We don’t know what kind of pie exactly,” Parker said his face perfectly composed. “But I’ve heard it’s the thought that counts.” A slight frown settled between Roo’s brows. She’d changed the streaks in her hair from dark purple to bright orange. “It’s something I haven’t tried before,” she said solemnly. “It’s made with cottage cheese.” Ashley instantly looked alarmed. “You didn’t use the cottage cheese in the fridge, did you?” “What other cottage cheese would I use?” “For God’s sake, Roo, that’s been in there for weeks. It’s nasty by now.” “Well, I’m sure the cooking part must have killed the bacteria, if that’s what you’re worried about.” Despite Parker’s vivid portrayal of death by poisoning, Miranda made a special point of exclaiming over the pie. Then she dumped it in the trash can as soon as they left.

Martinis and Champagne were passed, along with a selection of Bobby's best hors d'oeuvres: potato pillows dotted with crème fraîche and caviar, crawfish spread served in toast cups, miniature crab cakes topped with rémoulade, tiny tuna burgers with fresh grated ginger, served on homemade brioche (Alice's recipe, which I discovered was virtually indistinguishable from what my father used to bake for our family). There were all sorts of desserts, too, mostly southern. But the hit of the evening was, as always, Bobby's banana pudding, made with pound cake instead of Nilla wafers. For the party Bobby fixed individual puddings, served in shot glasses, topped with whipped cream instead of meringue.

started without losing any more precious time. I might have expected that my best friend getting married would require endless discussions about which florist to use and what would be the best hors d’oeuvres to serve with the champagne. There is almost none of that. Greg’s ludicrously short timescale puts paid to any gentle deliberation. Instead we both seem to be running a solo race to our own goals. More than once I regret that the whole wedding-preparation thing is not turning out the way I had imagined, but it can’t be helped. There is just no time to waste chatting. Apart from making the dress, the main event as far as I am concerned is the shopping trip to buy the bridesmaid dresses. There will be three of us: me and Greg’s two nieces, who are to be flower girls. Beth

As Tomiko and I sank to our knees on floor pillows, her mother filled our sake cups with an amber-green liquid. Called toso, it was a traditional New Year's elixir made from sweet rice wine seasoned with a Chinese herbal-medicine mixture called tososan. Meant to ward off the evil spirits, the drink was honeyed, warm, and laced with cinnamon and peppery sansho. To display the contents of the lacquer boxes, Tomiko's mother had arranged the various layers in the center of the table. The top layer always contains the traditional sweet dishes and hors d'oeuvres, while the second layer holds steamed, boiled, and vinegared offerings. The third box consists of foods that have been grilled or fried. Since not everything fit into the lacquer boxes, Tomiko's mother had placed a long rectangular dish at everyone's place holding three different nibbles. The first one was a small bowl of herring eggs to represent fertility. Waxy yellow in color, they had a plastic pop and mild saline flavor. Next came a miniature stack of sugar- and soy-braised burdock root cut like penne pasta and tossed with a rich nutty cream made from pounded sesame seeds. Called tataki gobo (pounded burdock root), the dish is so named because the gobo (root) symbolizes the hope for a stable, deeply rooted life, while the homonym for tataki (pounded) also means "joy aplenty." The third item consisted of a tiny clump of intensely flavored soy-caramelized sardines that tasted like ocean candy. Called tazukuri, meaning "paddy-tilling," the sticky fish symbolized hopes for a good harvest, since in ancient times, farmers used chopped sardines along with ash for fertilizer.

..."When we go to tell our stories, people think we want it to have gone different. People want to say things like “sore losers” and “move on already,” “quit playing the blame game.” But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered."...

Our identity as God's image bearers casts in cement a fundamental equality, dignity, and purpose among all human beings--truth that if embraced and acted on would make the world a better place. But this is just hors d'oeuvres. For God isn't just giving us existence, exceedingly high rank, and the whole world too, which in itself is a lot to absorb. He is giving us himself!

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.

as passed hors d’oeuvres, and then the beef, and I suggest trifle for dessert.

. The Itinerary Friday 4:00 p.m. to 6:00 p.m.: Arrivals 6:00 p.m. to 7:00 p.m.: Cocktail hour/hors d’oeuvres 7:00 p.m.: Dinner on the deck Saturday 8:00 a.m.: Yoga by the pool/continental breakfast 10:00 a.m. to noon: Shopping in town Noon to 5:00 p.m.: Beach, lunch, pool 5:00 p.m. to 7:00 p.m.: Get ready for dinner; cocktails and snacks 7:30 p.m.: Dinner at Nautilus (suggested colors: black and/or white) 10:00 p.m.: Maxxtone at the Chicken Box! Sunday Free morning, continental breakfast Noon: Lunch at Galley Beach (suggested colors: hot pink or orange) 2:00 p.m.: Sail aboard Endeavor 7:00 p.m.: Pizza party 8:30 p.m.: Ice cream truck and fireworks on the beach Monday Departures

Fuck those two. If they want to sit back there and cackle about kinks, by all means, go nuts. At least I don’t guzzle my own jizz like it’s hors d’oeuvres.

As though frustrated by so much rustic simplicity, though, one of the chefs had provided a charming hors d’oeuvre—a nest, cunningly built from strips of pastry, ornamented with real sprigs of flowering apple, on the edge of which perched two nightingales, skinned and roasted, stuffed with apple and cinnamon, then redressed in their feathers. And in the nest was the entire family of baby birds, tiny stubs of outstretched wings brown and crispy, tender bare skins glazed with honey, blackened mouths agape to show the merest hint of the almond-paste stuffing within.

War is, in my divine opinion, even worse than politics.” “Some say the two are the same, Your Grace.” “Nonsense. War is far worse. At least where politics is going on, there are usually nice hors d’oeuvres.

A big Russian lady, who seemed to be the household cook, supervised the making of zakuski -- Russian hors d'oeuvres, which unfortunately didn't include pigs-in-a-blanket. What kind of party is this?

Key to the Pronunciations This dictionary uses a simple respelling system to show how entries are pronounced, using the symbols listed below. Generally, only the first of two or more identical headwords will have a pronunciation respelling. Where a derivative simply adds a common suffix such as -less, -ness, or -ly to the headword, the derivative may not have a pronunciation respelling unless some other element of the pronunciation also changes. as in hat //, fashion // as in day //, rate // as in lot //, father //, barn // as in big // as in church //, picture // as in dog //, bed // as in men //, bet //, ferry // as in feet //, receive // as in air //, care // as in soda //, mother /, her // as in free //, graph //, tough // as in get //, exist // as in her //, behave // as in fit //, women // as in time /t/, hire //, sky // as in ear //, pierce // as in judge //, carriage // as in kettle //, cut //, quick // as in lap //, cellar //, cradle // as in main //, dam // as in need //, honor //, maiden // as in sing //, anger // as in go //, promote // as in law //, thought //, lore // as in boy //, noisy // as in wood //, sure // as in food //, music // as in mouse //, coward // as in put //, cap // as in run //, fur //, spirit // as in sit //, lesson //, face // as in shut //, social // as in top //, seat //, forty // as in thin //, truth // as in then //, father // as in very //, never // as in wait //, quit // as in when //, which // as in yet //, accuse // as in zipper //, musician // as in measure //, vision // Foreign Sounds as in Bach // as in en route //, Rodin / / as in hors d’oeuvre //, Goethe // as in Lully //, Utrecht // Stress Marks Stress (or accent) is represented by marks placed before the affected syllable. The primary stress mark is a short, raised vertical line // which signifies that the heaviest emphasis should be placed on the syllable that follows. The secondary stress mark is a short, lowered vertical line // which signifies a somewhat weaker emphasis than on the syllable with primary stress. Variant Pronunciations There are several ways in which variant pronunciations are indicated in the respellings. Some respellings show a pronunciation symbol within parentheses to indicate a possible variation in pronunciation; for example, in sandwich //. Variant pronunciations may be respelled in full, separated by semicolons. The more common pronunciation is listed first, if this can be determined, but many variants are so common and widespread as to be ofequal status. Variant pronunciations may be indicated by respelling only the part of the word that changes. A hyphen will replace the part of the pronunciation that has remained the same. Note: A hyphen sometimes serves to separate syllables where the respelling might otherwise look confusing, as at reinforce //.

My vision flooded with kraskan lights and divided into planes. I soon had access to endless data: room tensoo (73° F / 22.7° C), coordinates (40.7142° N, 74.0064° W), elevation (-2 feet); total number of guests on different floors (512 … 513 … 511); mean salary ($847K; thak, I was dragging that down a lot); a list of hors d’oeuvres (carpaccio, crab cakes, balls of rew) and their precise, blinking locations in the room; and so much more, I should have balked, buckled under the weight of information—names and occupations; number of single women (189) and where they were zhank; the latest new “money word” beamed in through Meaning Master (verbled, 8:12 p.m. EST, from a piano teacher in Cleveland); etc.—and yet instead I felt a stranno, enveloping sense of well-being. Beautiful music swerred. Everything sparkled with a pinkish gold hue, and a pleasant smell flushed out remnants of Floyd. My head felt barely tethered to the rest of me. I swiveled it around. I think I felt warm. Even my headache had lifted (though not for long). And I remember feeling nemed less concerned about Floyd’s few garbled words.

Did you get enough to eat?" Avery stepped in front of Kane, who looked rather bored but mouthwateringly handsome holding the small plate of hors d'oeuvres. "Why are you looking at me that way?" Kane asked, eyeing him closely. "I'm just thinking about the first time I ever saw you. I remember thinking what a sharp, sophisticated man you were, how you would look good on my arm if I ran for office," Avery said, stepping in a little closer. "Plus you're still the best-looking man in the room.

At the partners meeting two weeks ago, it was pointed out to me by Haimchinkel Malintz Anaynikal that the hors d’oeuvres had been upgraded considerably from peanuts. You will be happy to know that we are now back to peanuts. This may seem like a small saving, but it’s the thought that counts.

Some pigeons, Davy, a couple of short-legged hens, a joint of mutton, and any pretty little tiny kickshaws, tell William cook. KING HENRY IV, PART II, 5.1 Kickshaws, the Elizabethan misspelling of the French quelque chose, “a little something,” refers to dishes we now categorize as appetizers or hors d’oeuvres.

Hors d’oeuvres have always a pathetic interest for me.… They remind me of one’s childhood that one goes through, wondering what the next course is going to be like—and during the rest of the menu one wishes one had eaten more of the hors d’oeuvres.

Eddie heaped a plate with hors d’oeuvres, appetizers, and amuse-bouches, and began shoveling them all into his mouth like an engineer piling coal into a steam engine. He did not find the Ulaanbaatar food exquisite. He thought the fish tasted like chicken and the chicken tasted like fish, but as long as he was getting both chicken and fish, he didn’t much mind the order in which the flavors arrived.

I loathe my period. Really, I do. I cannot wait for the day it buggers off. For good. But shall I tell you what I loathe even more? Not being able to talk about it. Freely, funnily and honestly. Without women and men wrinkling their noses in disgust as if I’d just pulled my tampon out, swung it in their face and offered it as an hors d’oeuvre.

Mr Hill shooed it out with a broom,” Zac said, his mouth full. “Where did you get that?” Alex asked. Zac pointed. “Tiny food table.” “You mean hors d’oeuvres?” I clarified. Zac nodded. “Yep. Them.

Mornings usually filled him with an existential dread. Just his bad hors d’oeuvres, separate from the main course of the day. What happened after waking usually did precious little to alter those initial impressions; he always felt a little askew, a little asymmetrical like a cubist painting. Shadows were cast through a healthy dose of indifference, with a pervasive lack of interest in anything that didn’t directly affect the world here and now. And it continued like that.

1) A “Ladies Who Lunch Party” thrown at the country club. Waiters carried hors d’oeuvres around, kneeling on the ground so that the little girls could reach them. The lunch was nicer than Jane’s wedding shower, possibly nicer than her wedding. 2) A “Movie Premiere Party” where the entire theater was rented out and the kids were allowed as much popcorn and candy as they wanted while watching a double feature of Moana and Monsters, Inc. (Lauren threw up in her bed that night.) 3) A “Camping Party” where each child received a sleeping bag personalized with her name and the backyard was set up with mini pink tents and paper lanterns. Someone was hired to grill the hot dogs and make the s’mores. 4) A “Spa Party” at the Four Seasons downtown where the girls got facials and fluffy pink robes and slippers. (Because what first grader wouldn’t appreciate getting rid of clogged pores?)

Cuisson à l’Anglaise : cuisson à l’eau.

On the way back down they encountered a coyote, at which Lottie lunged, barking wildly. “You have no idea,” Amy said, watching the creature trot off without a backward glance, “what a prancing hors d’oeuvre you are.

Soft cheese is a reminder that all cheese is just milk that crawled into a ditch to die, then some lunatic came along, spread the corpse on a saltine, and invented hors d’oeuvres.

keep their hands free. Most of them were filled with small plates of hors d’oeuvres and champagne flutes.

While you make decisions about hors d’oeuvres for the party, maids will gently rub your temples to ward off too much hard thinking.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

I do not possess a copy of the menu; and if I did it would not convey anything to anybody. It was written in a sort of super-French employed by cooks, but quite unintelligible to Frenchmen. There was a tradition in the club that the hors d’oeuvres should be various and manifold to the point of madness.

If I'm lunching with tolerant friends I eat green onions, and I like to nibble on raw carrot sticks. I certainly prefer them to fancy hors d'oeuvres. Fish is a wonderful beauty food. […] I like it best straight out of the sea, when I'm in the Islands, but even frozen fish can be prepared deliciously.

Yesterday she had been wondering about deer and their antlers: Somebody must understand, but she did not, how the antlers knew, each successive year, that they must grow more points or branches than the previous year, the old pair having been shed after the rutting season. Was it some sort of hormone, which didn't get broken down but just accumulated season after season in the maturing stag? All she knew about antlers was that the blood supply was in the velvet. It was said that squirrels ate fallen antlers for the calcium and other minerals. That was why you didn't find them all over the place in these Brookline woods. Probably tasted a little salty, crunchy like the bones of quail. Perhaps she should get her mother to serve platters of thin-sliced antlers at the wedding lunch tomorrow, as hors d'oeuvres. If antlers were nutritious, perhaps horn was beneficial after all, rhinoceros horn, for example. Except that horn was keratin- like toenails, not bone- like skull.

If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered.

hors d’oeuvres: gougères, little cheesy puffballs; pissaladière, an onion tart; and brandade au morue, which was salt cod whipped with cheese and potatoes, ready to be scooped up with slices of toasted baguette.

People want to say things like “sore losers” and “move on already,” “quit playing the blame game.” But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered.

Life happens so fast. I woke up a young man, at lunch I was middle aged, and by dinner I could imagine my own death. I long ago finished my wine, ale, and hors d'oeuvres, the main course was mostly a grand feast. Coffee has been served, and I hope for one last, sweet taste of dessert.

Elles existent hors du regard de l'homme et hors du regard de l'autre car leur solitude est peuplée d'oeuvres et d'individus, de vivants et de morts, de proches et d'inconnus, dont la fréquentation - en chair et en os ou en pensée à travers des oeuvres - constitue la base de leur construction identitaire.

Fellas, if a woman is hedging her statements on any topic—if she “sorta” likes her drink or “kinda” feels chilly or “probably” will have another hors d’oeuvre—you can bet that she is “sorta” “kinda” “probably” not into you.

The wound that was made when white people came and took all that they took has never healed. An unattended wound gets infected. Becomes a new kind of wound like the history of what actually happened became a new kind of history. All these stories that we haven't been telling all this time, that we haven't been listening to, are just part of what we need to heal. Not that we're broken. And don't make the mistake of calling us resilient. To not have been destroyed, to not have given up, to have survived is not a badge of honor. Would you call an attempted murder victim resilient? When we go to tell our stories, people think we want it to have gone differently. People want to say things like "sore losers" and "move on already, quit playing the blame game." But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they're winning when they say "Get over it." This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered. If you were fortunate enough to be born into a family whose ancestors directly benefited from genocide and/or slavery, maybe you think the more you don’t know, the more innocent you can stay, which is a good incentive to not find out, to not look too deep, to walk carefully around the sleeping tiger. Look no further than your last name. Follow it back and you might find your line paved with gold, or beset with traps.

I had arranged samples of the ginger shrimp balls on a large tray. Toasted bread cut into small cubes hid a juicy center made of minced shrimp and ginger: bite-size, golden hors d'oeuvres with an addictive crunch.

Tis the season for holiday parties and who better than Camille Styles to offer some smart ideas for keeping it festive.  Styles has a very popular lifestyle blog and the author of a new book, Camille Styles Entertaining: Inspired Gatherings and Effortless Style (one of our Best of 2014 in Crafts, Home & Design ).    The book has party ideas for every season so we asked her to share one for the holidays.  As it happens, she wrote about hosting a Holiday Cookie Swap Party just as we finished 12 days of cookie recipes . Cookies and cocktails--I'm so there. This cookie swap party is one of my favorite gatherings in my new book,Camille Styles Entertaining: Inspired Gatherings and Effortless Style . The book features fresh, inspirational party ideas for every season. Brimming with creative hors d'oeuvres and cocktail recipes, floral design tips, and inspiring table designs—it’s a guide to the simple details and creative shortcuts that make everyday moments feel special.

A few feet away, Ellis Dean eyed us over his plate of hors d’oeuvres, popping a miniature puff pastry into his mouth as if it were popcorn.

Scott Fitzgerald's The Great Gatsby (Scribner) has 'arrived' . . . . There is more maturity here and none of the 'smartness' which he himself came to deplore; the author has grown up . . . . In a letter from Rome he tells me that he is ‘$99,000.000 short of the $ 100,000,00’ which he went into exile in order to save. The Great Gatsby looks as if it might do something towards bringing about that consummation." Ernest Boyd, “Books and Other Hors d'Oeuvres” literary column, July 1925