Jam Jar Quotes

Today you are you, that is truer than true. There is no one alive who is you-er than you. Shout aloud, I am glad to be what I am. Thank goodness I'm not a ham, or a clam, or a dusty old jar of gooseberry jam. I am what I am, what a great thing to be. If I say so myself, happy everyday to me!

His lyrical whistle beckoned me to adventure and forgetting. But I didn't want to forget. Hugging my grudge, ugly and prickly, a sad sea urchin, I trudged off on my own, in the opposite direction toward the forbidding prison. As from a star I saw, coldly and soberly, the separateness of everything. I felt the wall of my skin; I am I. That stone is a stone. My beautiful fusion with the things of this world was over. The Tide ebbed, sucked back into itself. There I was, a reject, with the dried black seaweed whose hard beads I liked to pop, hollowed orange and grapefruit halves and a garbage of shells. All at once, old and lonely, I eyed these-- razor clams, fairy boats, weedy mussels, the oyster's pocked gray lace (there was never a pearl) and tiny white "ice cream cones." You could always tell where the best shells were-- at the rim of the last wave, marked by a mascara of tar. I picked up, frigidly, a stiff pink starfish. It lay at the heart of my palm, a joke dummy of my own hand. Sometimes I nursed starfish alive in jam jars of seawater and watched them grow back lost arms. On this day, this awful birthday of otherness, my rival, somebody else, I flung the starfish against a stone. Let it perish.

I am lucky to be what I am! Thank goodness I'm not just a clam or ham or a dirty jar of sour gooseberry jam! I am what I am. That's a great thing to be.

Sometimes I nursed starfish alive in jam jars of seawater and watched them grow back lost arms. On this day, this awful birthday of otherness, my rival, somebody else, I flung the starfish against a stone. Let it perish.

My thoughts about you are frightening but precise. I can see the house on the hill where we grow our own vegetables out back and drink warm wine out of jam jars and sing songs in the kitchen until the sun comes up

When you are not being honest in a relationship – to another person or to yourself – it is a little like screwing on the top of a jam jar when the ridges are out of line. An onlooker might think you are screwing it on just fine, but you can feel a stiffness developing that warns you it’s not on properly, and you know then that, however hard you try to keep turning it, the lid will never tightly seal.

Gretta sits herself down at the table. Robert has arranged everything she needs: a plate, a knife, a bowl with a spoon, a pat of butter, a jar of jam. It is in such small acts of kindness that people know they are loved.

There are all sorts of families," Tom's grandmother had remarked, and over the following few weeks Tom became part of the Casson family, as Micheal and Sarah and Derek-from-the-camp had done before him. He immediately discovered that being a member of the family was very different from being a welcome friend. If you were a Casson family member, for example, and Eve drifted in from the shed asking, "Food? Any ideas? Or shall we not bother?" then you either joined in the search of the kitchen cupboards or counted the money in the housekeeping jam jar and calculated how many pizzas you could afford. Also, if you were a family member you took care of Rose, helped with homework (Saffron and Sarah were very strict about homework), unloaded the washing machine, learned to fold up Sarah's wheelchair, hunted for car keys, and kept up the hopeful theory that in the event of a crisis Bill Casson would disengage himself from his artistic life in London and rush home to help.

There's something very comforting about the ritual of jam-making. It speaks of cellars filled with preserves; of neat rows of jars on pantry shelves. It speaks of winter mornings and bowls of chocolat au lait, with thick slices of good fresh bread and last year's peach jam, like a promise of sunshine at the darkest point of the year. It speaks of four stone walls, a roof, and of seasons that turn in the same place, in the same way, year after year, with sweet familiarity. It is the taste of home.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

To be melancholy is to be self-haunted, and among the many reasons this is an unsatisfactory explanation for living inside a jam jar inside an aquarium, foremost among them is that there are no good stories to tell of your bleak time in a beautiful place, and no specter to blame for the fact that happiness, though it should have been inescapable, evaded you.

My mother was a saver: rubber bands, string, safety pins, jam jars, for her the Depression never ended.

I wonder what she wants?' Sam said. 'Apart from Cal's balls and soul trapped in a haunted jam jar.

Women tend not to be interested in work-a-holic divorcee. Either that or I have been walking around like a jam jar with the warning 'Reject if depressed' written on my forehead.

Best as I could tell, he was minding a big sterilizer full of jam jars on the stove. He had the tongs in one hand, but mostly he busied himself singing Technotronic’s “Pump Up the Jam,” and dancing around. “You are killing me with that song,” his twin sister Daphne complained. The two of them looked to be high school aged. “This is what I sing when we make jam.

RELISH! What a special name for the minced pickle sweetly crushed in its white-capped jar. The man who had named it, what a man he must have been. Roaring, stamping around, he must have tromped the joys of the world and jammed them in this jar and writ in a big hand, shouting, RELISH! For its very sound meant rolling in sweet fields with roistering chestnut mares, mouths bearded with grass, plunging your head fathoms deep in trough water so the sea poured cavernously through your head. RELISH!

She desired not only the dolls and dollhouses but also the accessories that gave the appearance of daily life. For a breakfast scene, she cabled Au Nain Bleu asking for tiny French breads: croissants, brioches, madeleines, mille-feuilles, and turnovers. But she wasn't done. In a May 7,1956, cable to store, she wrote: For the lovely pastry shop please send the following: waffles, babas, tartelettes, crepes, tartines, palm- iers, galettes, cups of milk, tea and coffee with milk, small butter jars, fake jam and honey, small boxes of chocolate, candies and candied fruits, and small forks. Thank you.

Patricia Lovell up at the vicarage wants everything "vintage" themed this year. She wants it all 1950s Country Living style. You know the sort of thing: pastel bunting, flowers in jam jars and mismatched teacups.

visited the twenty-four-flavor table went on to buy jam. In contrast, shoppers who visited the six-flavor table were more able to decide which jar was right for them, with about 30 percent leaving the store with jam in hand.

Nëse të qenit neurotike do të thotë të duash dy gjëra, që në të njëjtën kohë e përjashtojnë njëra-tjetrën, atëherë unë jam neurotike si dreqi. Dhe për sa të kem jetë, unë do të rend pra, pas këtyre gjërave që përjashtojnë njëra-tjetrën.

So good to meet another- what do you say, 'foodie'? And I was just buying jam." He holds up a single jar of raspberry jam the color of rubies. It is the same jam Mama would buy for us when we stayed in France, the texture runny, little lumps of berries soft on the tongue, tiny seeds sticking between teeth.

We all travelled light, taking with us only what we considered to be the bare essentials of life. When we opened our luggage for Customs inspection, the contents of our bags were a fair indication of character and interests. Thus Margo’s luggage contained a multitude of diaphanous garments, three books on slimming, and a regiment of small bottles each containing some elixir guaranteed to cure acne. Leslie’s case held a couple of roll-top pullovers and a pair of trousers which were wrapped round two revolvers, an air-pistol, a book called Be Your Own Gunsmith, and a large bottle of oil that leaked. Larry was accompanied by two trunks of books and a brief-case containing his clothes. Mother’s luggage was sensibly divided between clothes and various volumes on cooking and gardening. I travelled with only those items that I thought necessary to relieve the tedium of a long journey: four books on natural history, a butterfly net, a dog, and a jam-jar full of caterpillars all in imminent danger of turning into chrysalids. Thus, by our standards fully equipped, we left the clammy shores of England.

It happens so seldom; I must catch and keep this slender yearning, a rare beetle in a jam-jar trap. But mustering will is not the same as wanting. I lie in the garden and think about all the footsteps between my body on the grass and my pencil-case and notebook on the table in the sun room. All the muscles I have to flex and relax to get myself there.

I don't have anything as exotic as saffron. I hope a jar of blackberry jam will do. As you know, I write often about picking wild native blackberries. It's a chore since they're not easy game like the big purple bubbles that grow all over the sides of the road around here. Whenever I set out to hunt for a hidden patch in an old clear-cut, Francis accuses me of looking like a hobo with my canvas sunhat, khaki trousers, and Folgers cans tied over my shoulders. I don't care. When I'm in the brambles, I'm happy as a clam at high tide. Just writing to you about it makes me wish for July mornings. There's always a perfect moment when the sun strikes the bushes and a deep, sweet, earthy smell rises into the air.

Later, at the sink in our van, Mama rinsed the blue stain and the odd spiders, caterpillars, and stems from the bucket. "Not what we usually start with, but we can go again tomorrow. And this will set up nicely in about six, eight jars." The berries were beginning to simmer in the big pot on the back burner. Mama pushed her dark wooden spoon into the foaming berries and cicrcled the wall of the pot slowly. I leaned my hot arms on the table and said, "Iphy better not go tomorrow. She got tired today." I was smelling the berries and Mamaa's sweat, and watching the flex of the blue veins behind her knees. "Does them good. The twins always loved picking berries, even more than eating them. Though Elly likes her jam." "Elly doesn't like anything anymore." The knees stiffened and I looked up. The spoon was motionless. Mama stared at the pot. "Mama, Elly isn't there anymore. Iphy's changed. Everything's changed. This whole berry business, cooking big meals that nobody comes for, birthday cakes for Arty. It's dumb, Mama. Stop pretending. There isn't any family anymore, Mama." Then she cracked me with the big spoon. It smacked wet and hard across my ear, and the purple-black juice spayed across the table. She started at me, terrified, her mouth and eyes gaping with fear. I stared gaping at her. I broke and ran. I went to the generator truck and climbed up to sit by Grandpa. That's the only time Mama ever hit me and I knew I deserved it. I also knew that Mama was too far gone to understand why I deserved it. She'd swung that spoon in a tigerish reflex at blasphemy. But I believed that Arty had turned his back on us, that the twins were broken, that the Chick was lost, that Papa was weak and scared, that Mama was spinning fog, and that I was an adolescent crone sitting in the ruins, watching the beams crumble, and warming myself in the smoke from the funeral pyre. That was how I felt, and I wanted company. I hated Mama for refusing to see enough to be miserable with me. Maybe, too, enough of my child heart was still with me to think that if she would only open her eyes she could fix it all back up like a busted toy.

I didn't plan it," she said. "I hoped that we would both just know when it was time... That we'd have one of those moments. Like in the movies, foreign movies, when something small happens, something almost imperceptible, and it changes everything. Like there's a man and a woman having breakfast... and the man reaches for the jam, and the woman says, "I thought you didn't like jam," and the man says, "I didn't. Once." "Or maybe it isn’t even obvious. Maybe he reaches for the jam, and she just looks at him like she doesn't know him anymore. Like, in the moment he reached for that jar, she couldn't recognize him. "After breakfast, he'll go for a walk, and she'll go to their room and pack a slim brown suitcase. She'll stop on the sidewalk and wonder whether she should say good-bye, whether she should leave a note. But she won't. She'll just get into the taxi and go. "He knows as soon as he turns onto their walk that she's gone. But he doesn't turn back. He doesn't regret a single day they spent together, including this one. Maybe he finds one of her ribbons on the stairs...

I knew what I was doing was illegal—in Massachusetts, anyway, because the state was cram-jam full of Catholics—but Doctor Nolan said this doctor was an old friend of hers, and a wise man. “You’d like a fitting,” he said cheerfully, and I thought with relief that he wasn’t the sort of doctor to ask awkward questions. ... I climbed up on the examination table, thinking: “I am climbing to freedom, freedom from fear, freedom from marrying the wrong person, like Buddy Willard, just because of sex, freedom from the Florence Crittenden Homes where all the poor girls go who should have been fitted out like me, because what they did, they would do anyway, regardless . . .” ... I was my own woman. ... The next step was to find the proper sort of man.

That last summer, the kitchen reeked of pickling spice, anise seed and juniper berries. Watermelon jam, lavender jellies and crystalized fennel cooled on the pantry shelves. Jars with mango pickles and pickled onions, an old habit from his days in London, were set aside in the wine cellar to cure. Honeycombs were stacked in bowls on the sideboard, draining, waiting to be melted into candles mixed with olive oil and pressed into soaps. Thunderstorms were canned along with plum jam. Memories seeped onto the pine floorboards.

A classic study by Columbia’s Sheena Iyengar and Mark Lepper monitored the behavior of consumers in a grocery store. One day, the store set up a sampling table with 6 different kinds of jam, and customers loved it; another day, the store set up a table with 24 different kinds of jam, and it was even more popular than the first. The surprise came at the cash register: Customers who’d chosen among 6 jams were 10 times more likely to actually buy a jar of jam than customers who’d chosen among 24! It was fun to sample 24 flavors, it seems, but painful to pick among them. The choice was paralyzing.

Cayenne, marjoram, cinnamon." The names of lost and fabulous cities through which storms of spice bloomed up and dusted away. He tossed the cloves that had traveled from some dark continent where once they had spilled on milk marble, jack-stones for children with licorice hands. And looking at one single label on a jar, he felt himself gone round the calendar to that private day this summer when he had looked at the circling world and found himself at its center. The word on the jar was RELISH. And he was glad he had decided to live. RELISH! What a special name for the minced pickle sweetly crushed in its white-capped jar. The man who had named it, what a man he must have been. Roaring, stamping around, he must have tromped the joys of the world and jammed the in this jar and writ in a big hand, shouting, RELISH! For its very sound meant rolling in sweet fields with roistering chestnut mares, mouths bearded with grass, plunging your head fathoms deep in trough water so the sea poured cavernously through your head. RELISH!

...I drag the kids to the farmers' market and fill out the week's cheap supermarket haul with a few vivid bunches of organic produce...Once home, I set out fresh flowers and put the fruit in a jadeite bowl. A jam jar of garden growth even adorns the chartreuse kids' table...I found some used toddler-sized chairs to go around it...It sits right in front of the tall bookcases...When the kids are eating or coloring there, with the cluster or mismatched picture frames hanging just to their left, my son with his mop of sandy hair, my daughter just growing out of babyhood...they look like they could be in a Scandinavian design magazine. I think to myself that maybe motherhood is just this, creating these frames, the little vistas you can take in that look like pictures from magazines, like any number of images that could be filed under familial happiness. They reflect back to you that you're doing it - doing something - right. In my case, these scenes are like a momentary vacation from the actual circumstances of my current life. Children, clean and clad in brightly striped clothing, snacking on slices of organic plum. My son drawing happy gel pen houses, the flourishing clump of smiley-faced flowers beneath a yellow flat sun. To counter the creeping worry that I am a no-good person, I must collect a lot of these images, postage-stamp moments I can gaze upon and think, I can't be fucking up that bad. Can I?

Marjan Aminpour slowly sipped at her hot tea and studied the changing horizon. Mornings in Ireland were so different from those of her Persian childhood, she thought, not for the first time. Were she still in the land of her birth, Marjan mused, daybreak would be marked by the crisp sounds of a 'sofreh', the embroidered cloth upon which all meals were enjoyed, flapping over a richly carpeted floor. Once spread, the 'sofreh' would be covered by jars of homemade preserves- rose petal, quince-lime, and sour cherry- as well as pots of orange blossom honey and creamy butter. The jams and honey would sit alongside freshly baked rounds of 'sangak' bread, golden and redolent with crunchy sesame seeds. Piled and teetering like a tower, the 'sangak' was a perfect accompaniment to the platters of garden mint, sweet basil, and feta cheese placed on the 'sofreh', bought fresh from the local bazaar.

He’s having a laugh. We can’t let him have that sword.” “Is it true?” Harry asked Hermione. “Was the sword stolen by Gryffindor?” “I don’t know,” she said hopelessly. “Wizarding history often skates over what the wizards have done to other magical races, but there’s no account that I know of that days Gryffindor stole the sword.” “It’ll be one of those goblin stories,” said Ron, “about how the wizards are always trying to get one over on them. I suppose we should think ourselves lucky he hasn’t asked for one of our wands.” “Goblins have got good reason to dislike wizards, Ron,” said Hermione. “They’ve been treated brutally in the past.” “Goblins aren’t exactly fluffy little bunnies, though, are they?” said Ron. “They’ve killed plenty of us. They’ve fought dirty too.” “But arguing with Griphook about whose race is most underhanded and violent isn’t going to make him more likely to help us, is it?” There was a pause while they tried to think of a way around the problem. Harry looked out of the window at Dobby’s grave. Luna was arranging sea lavender in a jam jar beside the headstone. “Okay,” said Ron, and Harry turned back to face him, “how’s this? We well Griphook we need the sword until we get inside the vault, and then he can have it. There’s a fake in there, isn’t there? We switch them, and give him the fake.” “Ron, he’d know the difference better than we would!” said Hermione. “He’s the only one who realized there had been a swap!” “Yeah, but we could scarper before he realizes--” He quailed beneath the look Hermione was giving him. “That,” she said quietly, “is despicable. Ask for his help, then double-cross him? And you wonder why goblins don’t like wizards, Ron?” Ron’s ears had turned red. “All right, all right! It was the only thing I could think of! What’s your solution, then?” “We need to offer him something else, something just as valuable.” “Brilliant. I’ll go and get one of our other ancient goblin-made swords and you can gift wrap it.

Instead I turned my attention back to the copper of peach jam, releasing its autumnal scent. Peach is perhaps the most perfect fruit for making jam: sweet, yet firm; the golden flesh turning to a darker burnt-orange with cooking. My method allows the pieces of fruit to stay intact during the process, while retaining all the flavor. Today, we will leave the sugar and peach mixture to steep under a sheet of muslin; tomorrow, we will cook it, then ladle it into clean glass jars to put away for the winter. There's something very comforting about the ritual of jam-making. It speaks of cellars filled with preserves; of neat rows of jars on pantry shelves. It speaks of winter mornings and bowls of chocolat au lait, with thick slices of good fresh bread and last year's peach jam, like a promise of sunshine at the darkest point of the year. It speaks of four stone walls, a roof, and of seasons that turn in the same place, in the same way, year after year, with sweet familiarity. It is the taste of home.

In the kitchen, she made passionflower tea, turning the jar of loose leaves in her hand while a teaspoon's worth steeped in her mug. The tea was local, made from an herb that rarely grew in New England but did on Quinnipeague. A natural sedative, passionflower was another of Cecily Cole's gems. The tea was still steeping when she decided she was hungry. On impulse, she took a jar of strawberry jam from the cupboard. It, too, was local, put up the fall before by one of the island women. Unscrewing the lid, she pried a layer of wax from the top and, taking a spoon, sampled it straight from the jar. She closed her eyes, isolating the sense of taste for the greatest enjoyment. Strawberries... and vanilla? Eyes popping open, she peered into the glass until she spotted the bean among the berries. A single bean. No surprise there. Vanilla beans came from a variety of orchid that had no business growing up on Quinnipeague, but did. Not only was the flower a more vivid yellow than elsewhere, but the bean was potent.

I greet you jar of jam. You glass who once was sand upon the beach, Washed back and forth and bathed in foam and seagull cries, but who are formed into a glass until you once again return to the sea... I hardly give the computer a second glance. I can muster no reflective moment for plastic. It is so far removed from the natural world. I wonder if that's a place where the disconnection began, the loss of respect, when we could no longer easily see the life within the object. And yet I mean no disrespect for the diatoms and the marine invertebrates who two hundred million years ago lived well and fell to the bottom of an ancient sea, where under great pressure of a shifting earth they became oil that was pumped from the ground to a refinery where it was broken down and then polymerized to make the case of my laptop or the cap of the aspirin bottle- but being mindful in the vast network of hyperindustrialized goods really gives me a headache. We weren't made for that sort of constant awareness. We've got work to do.

The Metal Element represents people who respect, treasure, and conserve precious items, like rare metals, gems, or jars of jam. Let’s calm ourselves down from the frenzy of summer’s exuberance and the sharing of our bountiful harvest. Oh my! This is a time in the seasons of falling back to earth, when all the plants go dormant or die, which brings the cycle back to the essence of things, like when you see the trees without leaves... just the trunk and bare branches. Even the things you’re most attached to must leave in the end. In some traditions the Metal Element is sometimes called the Air Element (also associated with Autumn) because Metal people are like a leaf falling through the Autumn air. The leaf will never be attached to its mother tree again. It must fly free and embrace the free-fall of letting go. What will the letting go bring? It may bring melancholy or longing for the past, and Metal accepts this. But it will also bring new life again in the Spring. As long as you don’t cling too tightly or too long, you can relax into the ebb and flow of death and rebirth.

And yeah, put out as I can be with Mama 'bout a lotta things, I gotta admit she gets all the credit for getting me interested in cooking when I was just knee-high to a grasshopper. Gladys never seemed to give a damn about it when we were kids, which I guess is why she and that family of hers nourish themselves today mainly on KFC and Whoppers and junk like that. But me, I couldn't keep my eyes off Mama when she'd fix a mess of short ribs, or cut out perfect rounds of buttermilk biscuit dough with a juice glass, or spread a thick, real shiny caramel icing over her 1-2-3-4 cakes. And I can remember like it was yesterday (must have been about 4 years old at the time) when she first let me help her bake cookies, especially the same jelly treats I still make today and could eat by the dozen if I didn't now have better control. "Honey, start opening those jars on the counter," she said while she creamed butter and sugar with her Sunbeam electric hand mixer in the same wide, chipped bowl she used to make for biscuit dough. Strawberry, peach, and mint- the flavors never varied for Mama's jelly treats, and just the idea of making these cookies with anything but jelly and jam she'd put up herself the year before would have been inconceivable to Mama.

There was a bag of coffee beans beneath a harpoon gun and a frozen hunk of spinach, but there was no way to grind the beans into tiny pieces to make coffee. Near a picnic basket and a large bag of mushrooms was a jug of orange juice, but it had been close to one of the bullet holes in the trunk, and so had frozen completely solid in the cold. And after Sunny moved aside three chunks of cold cheese, a large can of water chestnuts, and an eggplant as big as herself, she finally found a small jar of boysenberry jam, and a loaf of bread she could use to make toast, although it was so cold it felt more like a log than a breakfast ingredient.

The clouds had shifted, the moon was almost ripe, and her hair had turned to silver in its glaze. He'd been glad she hadn't caught him staring. Lucky for Tom, she'd crouched on the ground and started digging about in the rubble. He went nearer, curious as to what had claimed her focus, and saw that somehow, in the jumble of London's broken streets, she'd found a tangle of honeysuckle, fallen to the ground after its fence rattlings were removed but growing still. She picked a sprig and threaded it through her hair, humming a strange and lovely tune as she did so. When the sun had begun its rise and they'd climbed the stairs to his flat, she'd filled an old jam jar with water and put the sprig in it, on the sill. For nights after, as he lay alone in the warm and the dark, unable to sleep for thoughts of her, he'd smelled its sweetness. And it had seemed to Tom, as it still seemed now, that Juniper was just like that flower. An object of unfathomable perfection in a world that was breaking apart. It wasn't only the way she looked, and it wasn't only the things she said. It was something else, an intangible essence, a confidence, a strength, as if she were connected somehow to the mechanism that drove the world. She was the breeze on a summer's day, the first drops of rain when the earth was parched, light from the evening star.

The walls behind the counter had deep floor-to-ceiling shelves for vases and jam jars and scented candles, and there was an old wrought-iron revolving stand for cards. But most of the space in the long, narrow shop was taken up with flowers and plants. Today there were fifty-two kinds of cut blooms, from the tiny cobalt-blue violets that were smaller than Lara's little fingernail to a purple-and-green-frilled brassica that was bigger than her head. The flowers were set out in gleaming metal buckets and containers of every shape and size. They were lined up on the floor three deep and stacked on the tall three-tier stand in the middle of the shop. The plants, huge leafy ferns and tiny fleshy succulents, lemon trees and jasmine bushes and freckled orchids, were displayed on floating shelves that were built at various heights all the way up to the ceiling. Lara had spent weeks getting the lighting right. There were a few soft spotlights above the flower displays, and an antique crystal chandelier hung low above the counter. There were strings of fairy lights and dozens of jewel-colored tea lights and tall, slender lanterns dotted between the buckets. When they were lit, they cast star and crescent moon shapes along the walls and the shop resembled the courtyard of a Moroccan riad- a tiny walled garden right in the middle of the city.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

Breakfast was Bond’s favourite meal of the day. When he was stationed in London it was always the same. It consisted of very strong coffee, from De Bry in New Oxford Street, brewed in an American Chemex, of which he drank two large cups, black and without sugar. The single egg, in the dark blue egg-cup with a gold ring round the top, was boiled for three and a third minutes. It was a very fresh, speckled brown egg from French Marans hens owned by some friend of May in the country. (Bond disliked white eggs and, faddish as he was in many small things, it amused him to maintain that there was such a thing as the perfect boiled egg.) Then there were two thick slices of wholewheat toast, a large pat of deep yellow Jersey butter and three squat glass jars containing Tiptree ‘Little Scarlet’ strawberry jam; Cooper’s Vintage Oxford marmalade and Norwegian Heather Honey from Fortnum’s. The coffee pot and the silver on the tray were Queen Anne, and the china was Minton, of the same dark blue and gold and white as the egg-cup.

right now my mind is full of images, an overwhelming flood of memories and ideas—you have any idea how many memories are buried in the mind? Fishing for bluegill on Lake Argyle with my father, the hook caught in his thumb, forcing it through the other side and cutting it off with wirecutters, the severed barb flying dangerously into the air spinning its cut facet gleaming in the sun and I jerking back for fear it would plunge into my eye, squinting protectively, opening my eyes again it is mud, all mud, a universe of mud and the mortar shell has just taken flight, my fingers jammed into my ears, the smell of the explosion penetrating my sinuses making them clench up and bleed, the shell exploding in the trees, a puff of white smoke but the trees are still there and the gunfire still raining down like hailstones on the cellar door on the day that the tornado wrecked our farmhouse and we packed into my aunt’s fruit cellar and I looked up at the stacked mason jars of rhubarb and tomatoes and wondered what would happen to us when the glass shattered and flew through the air like the horizontal sleet of Soldier Field on the day that I caught five for eighty-seven yards and put such a hit on Cornelius Hayes that he took five minutes to get up. God, I can see my entire life!

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

JAMBOREE MUFFINS   Preheat oven to 400 degrees F., rack in the middle position. 1 large egg, beaten ¾ cup whole milk ½ cup vegetable oil cup white (granulated) sugar 2 cups all-purpose flour (pack it down when you measure it) 3 teaspoons (one Tablespoon) baking powder 1 teaspoon salt Approximately 1/4 cup jam of your choice Hannah’s 1st Note: This is a great recipe for using up all those jars of jam with little dibs and dabs in the bottom that are taking up too much room on your refrigerator shelf! Grease or spray the bottoms of 12 muffin cups with Pam or another nonstick cooking spray. Alternatively, you can use paper cupcake liners. Use a muffin pan or a cupcake pan that has cups approximately 2 and ½ inches across the top and are 1 and ¼ inches deep. (That’s a standard size.) Hannah’s 2nd Note: Don’t use an electric mixer to mix up these muffins. Just stir everything up by hand. The muffin batter should be a little lumpy, like brownie batter, and not over-mixed. In a medium-sized bowl, beat the egg with the milk until they are well combined. Stir in the vegetable oil and the white sugar. Measure out the flour in another bowl. Stir in the baking powder and the salt with a fork. Add the flour mixture to the egg mixture in half-cup increments, stirring after each increment, but only until the flour is moistened. The resulting muffin batter will be lumpy. That’s okay. It’s supposed to be. Fill the muffin cups half-full with batter. Get out your jam jars. You can use all one kind, or several different kinds of jam. It’s totally up to you. Use a teaspoon measure or a small-sized spoon from your silverware drawer to drop 1 teaspoon of jam into the center of each muffin. Hannah’s 3rd Note: I hope Mother never reads this recipe because I use one of the antique silver collector’s spoons she gave me to dish out the jam and drop it into the center of the muffin batter. Cover the jam with muffin batter until the muffin cups are ¾ full.   Bake at 400 degrees F. for approximately 20 minutes, or until the muffins are golden brown. Let the Jamboree Muffins cool in the pan for 10 minutes and then serve them with plenty of butter. They’re good warm and they’re good cold. They also reheat well in the microwave. Yield: 12 yummy muffins

Pass the raspberry jam, please.” “It’s called jelly in the States.” Zander handed over the tiny jar of compote.

would have to eat nearly a bushel of apples a day or half a bushel of oranges to obtain a liberal factor of safety for providing phosphorus; similarly one would be required to eat nine and one half pounds of carrots or eleven pounds of beets each day to get enough phosphorus for a liberal factor of safety, while this quantity would be provided in one pound of lentils or beans, wheat or oats. I have discussed elsewhere the availability of phosphorus depending upon its chemical form. Since the calories largely determine the satisfying of the appetite and since under ordinary circumstances we stop when we have obtained about two thousand to twenty-five hundred very little of the highly sweetened fruits defeats our nutritional program. We would have to consume daily the contents of thirty-two one pound jars of marmalade, jellies or jams to provide a two gram intake of phosphorus. This quantity would provide 32,500 calories; an amount impossible for the system to take care of. Milk is one of the best foods for providing minerals but it may be inadequate in several vitamins. Of all of the primitive groups studied those using sea foods abundantly appear to obtain an adequate quantity of minerals particularly phosphorus with the greatest ease, in part because the fat-soluble vitamins provided in the sea foods (by which I mean animal life of the sea) are usually high. This enables a more efficient utilization of the minerals, calcium and phosphorus

18-oz. jar blackberry jam 18-oz. jar raspberry jam 1-1/2 oz. container dry mustard 5-oz. jar prepared horseradish 1/4 t. cayenne pepper 1 T. pepper 12-oz. container whipped cream cheese toasted bread slices or buttery crackers Combine all ingredients except cream cheese and bread or crackers in a medium bowl. Stir well and set aside 30 minutes. When ready to serve, spoon cream cheese onto a serving plate; spoon jam mixture over cream cheese. Serve with toasted bread slices or buttery crackers. Sauce may be refrigerated for up to 3 months. Makes 12 to 16 servings.

So I asked the salesclerk for a jar of confiture de groseilles, which is pronounced “gro-zay.” But with my less-than-stellar command of the language, I asked for “confiture de grosses selles” (which I pronounced as “gross sells”). The saleswoman’s jaw nearly hit the counter: I’d ordered turd jam…make that big-turd jam.

You’re strangely prepared.” “Not for this, no. I just heard condoms were really good for opening a stuck jar. You just pop it on top and instant hand grip. That’s the only reason I’ve been carrying one around.” “You… often come across bottles you can’t open?” “Far too much. And the lube was for greasing up… stuff, obviously. I didn’t at all plan to have you take me to an amusement park and fuck me in the car or something weird,” I say as I tear open the packet of lube. After I squirt some onto my hand, he takes it from me. “I’m surprised you weren’t planning for something R-rated on the carousel or something after dark.” “Ooh, that’s a good one. Especially with that music they play, it’d be the best sex jam ever.” “Would it?” he asks suspiciously. “Of course,” I say, unable to keep the grin off my face. “If I had my phone, I’d play it and you could fuck me to the beat.” “I don’t think carousel songs have a ‘fucking beat,’ but I could be wrong.

The Auers had a pantry. She hardly knew the word when she first heard it. It was an entire room devoted to food, each shelf lined with jars of jam and boxes of shredded wheat and bags of beans and tins of fish. So much food. Not a closet. Not a cabinet. A pantry. An altar to plenty.

While I searched for Clothilde's ingredients, I found a few bottles of juniper eau-de-vie in the dry storage area, nestled among hundreds of glass jam jars filled with Grand-mère Odette's homemade compotes- fig, cherry, apple, strawberry, apricot, raspberry, pear, and peach.

You don't know what to do with the jam jar, the chicken stink, the sinister mountain fog that is everywhere, but the adults pretend to ignore when you are in the room. It seems the only thing you can do is listen for it. You hear it in the four measures of Vivaldi's "Winter" that you can still remember from Sarah and the Squirrel, and once you make the connection between the music and mountain fog you play the notes over and over again inside your head. You paw up the trash-strewn ravine. The sky is low and gray, the color of the cinder blocks the men in your town manufacture from ash and dust. The dirt-filled strawberry jam jar is in your denim coat pocket. Vivaldi is in your head. The music you hear is like the blaze-orange clothing the men wear on the mountainsides while deer hunting in autumn. The music is like a bulletproof vest, a coiled copperhead, a rabies shot. The music is both a warning and a talisman. The music tells you things: You're not imagining this. Better children than you die in the snow for no reason. The music says: What's hidden beneath this picture of strawberry jam? The music says: This isn't a Disney movie. Death doesn't just take the wicked villain. Look at that dirt in the jar. It will take you. It will take everyone, and everyone, and everyone. The music says: What you feel is real. Follow me. Run.

The person who lived here loved to cook. Rows of brightly colored jars lined the open shelves. Preserved cherries, peaches, pears, and apricots filled one side of the pantry. On the wall opposite were rows of jams and chutneys. She could have stayed in the kitchen for the rest of the night, admiring what the owner had done.

The butter was real of course. Daddy had a fetish about using only real butter. As he handed it to me, I noticed the hue was brash and yellow, almost like the artificial color used in the making of cheap Margarine. The boysenberry preserves were recently purchased. The glass had a bright red foil label with intricate embossed wording and as I turend the lid, I heard the sucking sound of the seal breaking. Daddy looked over, concerned, until I carefully laid the jar of jam on the counter, pushing it toward him. "I can do everything Tweetie Bird," he said to me. I smiled, embarrassed at my old nickname from when I was a child and nodded my head.

The butter was real of course. Daddy had a fetish about using only real butter. As he handed it to me, I noticed the hue was brash and yellow, almost like the artificial color used in the making of cheap Margarine. The boysenberry preserves were recently purchased. The glass had a bright red foil label with intricate embossed wording and as I turned the lid, I heard the sucking sound of the seal breaking. Daddy looked over, concerned, until I carefully laid the jar of jam on the counter, pushing it toward him. "I can do everything Tweetie Bird," he said to me. I smiled, embarrassed at my old nickname from when I was a child and nodded my head.

He set a jar next to her elbow- sriracha bacon jam. Brave man, to try spicy again. Gina smiled. "This won't even be difficult." She slathered the jam on two pieces of thick white bread, then topped each side with American cheese slices, giving one slice a scoop of macaroni and cheese.

If no one goes to gravesides anymore, if you won't visit me there no more, I might as well have my ashes in a jam jar and be more mobile.

Gnats drifted on the same warm summer breeze that saw colorful paper lanterns swaying on their strings. Lily of the valley filled jam jars at each table, but sweet peas had won out in the battle to fragrance the evening air.

We play hide-and-seek, wade into her ponds to fill jam jars with writhing tadpoles, and cavort with her pack of dogs, named Brandy, Whiskey, Lager, so that just calling the pack makes one feel light-headed and drunk.

Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.” “Because of meat.” “It’s for his tiger,” said the cook. Arin palmed his face, eyes squeezed shut. “Your tiger.” “He’s very particular,” said Roshar. “You can’t bring the tiger to the banquet.” “Little Arin has missed me. I will not be parted from him.” “Would you consider changing his name?” “No.” “What if I begged?” “Not a chance.” “Roshar, the tiger has grown.” “And what a sweet big boy he is.” “You can’t bring him into a dining hall filled with hundreds of people.” “He’ll behave. He has the mien and manners of a prince.” “Oh, like you?” “I resent your tone.” “I’m not sure you can control him.” “Has he ever been aught but the gentlest of creatures? Would you deny your namesake the chance to bear witness to our victorious celebration? And, of course, to the vision of you and Kestrel: side by side, Herrani and Valorian, a love for the ages. The stuff of songs, Arin! How you’ll get married, and make babies--” “Gods, Roshar, shut up.

Arin was in the still room, trying to soothe the anxiety of a woman who was saying that she had just preserved the jams, and must all of them be used for the banquet, every last one? She didn’t think the Dacrans appreciated ilea fruit. Why serve something they wouldn’t love as much as the Herrani did? It would be best, surely, to keep at least those jars for winter. Trying to explain the politics of such lavish consumption tangled Arin up in frustrated half sentences, because it didn’t make much sense to him, either, to consume every edible thing in one night. And then he heard Roshar’s accented voice in Herrani drifting down the hall from the ktichens. “…you don’t understand. The piece of meat must be the finest, cut from the loin, seasoned with this spice, not that one…” Arin excused himself, told the woman he’d discuss jams later, and followed the prince’s voice. “…and it must be well roasted on the outside, almost charred, yet bloody inside. Bright pink. Listen. This is crucial. If anything goes wrong, the banquet will be ruined.” Arin entered the main kitchen to find the prince haranguing the head cook, who slid a half-lidded look of annoyed sufferance at Arin. “There you are.” Roshar beamed. “I need your help, Arin.” “For the preparation of meat?” “It’s very important. You must impress this importance upon your cook here. The fate of political relations between my country and yours hangs in the balance.

½ cup softened sweet butter 1 small (3-ounce) stick of softened cream cheese 1¼ cup flour a small jar of jam—choose apricot, raspberry or apple a sprinkle of powdered sugar Beat the butter and cream cheese until light and fluffy. Add flour, then roll the dough out on a floured

They can drive a car thirty miles every day and feel good about themselves for recycling a couple of empty jam jars. They can talk about peace being a good thing yet glorify war. They can despise the man who kills his wife in rage but worship the indifferent soldier who drops a bomb killing a hundred children.

The smell of cold earth tints her mind, colouring her thoughts darker as if her head is a jam jar filled with water for cleaning bristles and a paintbrush has been dipped inside.

You grow up to believe that if you say, Please pass the salt, a person will reach toward the shaker, grab it in his hand, and move it in your direction. But then one day some of us might learn that it can happen that you can say, Please pass the salt, and a person will jam his hand into the mayonnaise jar and fling a fistful of it at your face. All at once, words don't mean what they're supposed to mean. I am a girl. My name is Io. I say no thanks, not me, stop please. But all at once, words do not matter. I do not matter.

Chef Fany Gerson opened Dough in Bed-Stuy in 2010, and her big, billowy, brioche-style doughnuts have spread across the city and are now available at dozens of third-party locations (including Smorgasburg, which is where we first sampled the bad boys). With delectable flavors like blood orange, hibiscus, and toasted coconut, inspired by Fany's Latin American heritage, to know Dough is to love it. Naturally, Anarchy in a Jar supports local and family farmers- this is Brooklyn! A lesser credo just wouldn't cut it. The small-batch condiments company was started in 2009 by Laena McCarthy and includes deliciously eclectic offerings like grapefruit & smoked salt marmalade, cherry balsamic jam, and beer mustard.

After that, he went back to school. For the first few days, he got a lift with Weird Nick and his mother. Then one day when he got home, they had the Fiesta instead of the blue Volkswagen and a new jar of jam, and life returned to some kind of normality – on the outside, at least

My lola had made a few jars of her specialty, matamis na bao, or coconut jam, to spread on our pandesal and kakanin. The fragrant smell of coconut cream, caramelized sugar, and pandan leaves wafted through the room, the intoxicating aroma of the dark, sticky jam making my mouth water. I scanned the contents of the fridge, waiting for inspiration to strike. Whatever I made had to be small and snack-y, so as to complement but not draw attention from my grandmother's sweet, sticky rice cakes. Maybe some kind of cookie to go with our after-dinner tea and coffee? Coco jam sandwiched between shortbread would be great, but sandwich cookies were a little heavier and more fiddly than what I was looking for. Maybe if they were open-faced? As I thought of a way to make that work, my eyes fell on the pandan extract in the cabinet and everything clicked into place. Pandan thumbprint cookies with a dollop of coconut jam! Pandan and coconut were commonly used together, plus the buttery and lightly floral flavor of the cookies would balance well against the rich, intense sweetness of the jam.

Along with French press coffee and fresh rich cream, there was a pot of thick honey yogurt, a plate of glistening fruits---melon, honeydew, and cherries---a small jar of strawberry jam, and sweetly scented rolls. "Pain aux raisins

Afterlife It takes both hands to unfix the spike he drove into the fence post, worrying dirt loose from around its base. A spider spins the ache in my throat. If he were here, what would he be doing? I torch a phonebook, watching the names and numbers burn. I feel the fallen phone line, the horned lark crushed in the mailbox's rusty throat. Weevils become the dream work of fields, the old shack set back in the tree line. I'm tired of the corn, their fibrous heads. I'm tired of the white cocoon in the old jam jar, the fruit bat brimming with darkness. Barbed wire, concrete slab, slag in the rusty water. I walk the yard of Holsteins, dewlaps quivering, nerves pulsing in the udders. Two miles away the Wal-Mart is going in, barns giving way to Pizza Hut, Penguin Point. I look across the silent field. The plow is hard. My heart is hard. Dirt. Distance. It does not end.

Time after time I have heard this item portrayed by a sudden welter of earth-shattering sound and ear-splitting screams. This is way off the mark. The earthquake effect is done in four separate parts, with a few seconds pause between each. Start with a low, shuddering rumble, bring up the gain slowly, hold for a second or two, then drop it back almost to zero. Make the sound itself by shaking two rubber balls around in a cardboard box and recording the sound at double-speed or, if you are able to do so, recording at 15 ips and playing back at 3¾ ips. Having recorded the first part of the “quake” (or “prelude” as it is known), follow on with one or two isolated crockery-smashes and mix-in once more to the rumbling effect, louder this time. Now bring in a sudden sliding, crashing sound, with a tearing metallic “ring” about it. This can be achieved by dropping a quantity of small stones on to the sloping lid of a cardboard box. The lid should be held about a foot above the table surface with a glass jam-jar (lying on its side) at the lower end of the slope. The sound sequence, thus, is that the stones strike the lid of the box, slide down its surface and strike against the side of the jam-jar before coming to rest on the table top. Record the sound at absolute maximum gain. Double-speeding may improve the item still further by both lengthening the sound and giving it a “heavier” quality. Lastly, fade in the rumbling noises once more, hold, then fade to zero. Incidentally, a most uncanny yet effective impression of brooding silence can be obtained between the individual portions of activity by recording very faintly, the sound of distant voices alone. “Panic” noises such as screaming and shouting, if desired, are best recorded ehind the third “falling-debris” section which may be superimposed over it.

Even with the quirky presentation, the food, Gemma had to admit, had been divine. From the creamy, smoky trout spread, to the delicate salad with roasted pears, caramel, and a local blue cheese, to the meltingly tender lamb and white beans served in camping tins, it had been of absolute star quality. What, Gemma had to wonder, was a chef so talented doing in this tiny village? She nibbled at the last bit of her pudding. The little jam jar she'd chosen had held a mixed berry crumble with a tangy layer of creme fraîche- a dessert she suspected she'd find herself dreaming about. All round her, spoons were being laid down and empty jars examined in hopes of finding a smidgen more.

Blueberry Jam Makes 4-5 11 oz jars Ingredients: 4 cups granulated sugar 3 cups blueberries (frozen and thawed or fresh) 3/4 cup honey 2 tbsp lemon juice 1 tsp lemon zest Directions: Gently wash and drain the blueberries. Lightly crush them with a potato masher, food mill or a food processor. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Boils for 10-15 minutes, stirring from time to time. Boil until the jam sets. Test by putting a small drop on a cold plate – if the jam is set, it will wrinkle when given a small poke with your finger. Skim off any foam, then ladle the jam into jars. Seal, flip upside down or process for 10 minutes in boiling water.

The Kathakali man dances out the stories of your people. His ancient spinning filled your childhood nightmares. Years later, you met him again. Smiling, as always, on a jar of mango jam, in Target’s ‘International aisle’. Trapped in glass, he was still, for once—limbs frozen in incomplete twirls. Patel Brothers’ Mango Jam, he proclaimed. Bursting with the authentic regional flavours of India! The f reverberates: fff-flavour … Green face. Red eyes. The stories of your ancestors. The nightmares of your childhood. Infused, now, with Authentic Regional Flavour.

Besides, I’ve … er, dealt with a case of rape once before. There isn’t a great deal you can do, externally. Maybe there isn’t a great deal you can do, period,” I added. I changed my mind and picked up the cup again. “Perhaps not,” Raymond agreed. “But if anyone is capable of reaching the patient’s center, surely it would be La Dame Blanche?” I set the cup down, staring at him. My mouth was unbecomingly open, and I closed it. Thoughts, suspicions, and realizations were rioting through my head, colliding with each other in tangles of conjecture. Temporarily sidestepping the traffic jam, I seized on the other half of his remark, to give me time to think. “The patient’s center?” He reached into an open jar on the table, withdrew a pinch of white powder, and dropped it into his goblet. The deep amber of the brandy immediately turned the color of blood, and began to boil. “Dragon’s blood,” he remarked, casually waving at the bubbling liquid. “It only works in a vessel lined with silver. It ruins the cup, of course, but it’s most effective, done under the proper circumstances.” I made a small, gurgling noise. “Oh, the patient’s center,” he said, as though recalling something we had talked about many days ago. “Yes, of course. All healing is done essentially by reaching the … what shall we call it? the soul? the essence? say, the center. By reaching the patient’s center, from which they can heal themselves. Surely you have seen it, madonna. The cases so ill or so wounded that plainly they will die—but they don’t. Or those who suffer from something so slight that surely they must recover, with the proper care. But they slip away, despite all you can do for them.” “Everyone who minds the sick has seen things like that,” I replied cautiously.

Every summer Gloria gathered tiny gherkins from our garden and placed them in jars with vinegar, tarragon, cocktail onions, and black pepper, to be used throughout the year. She made an extraordinary strawberry jam that was “cooked” in the summer sun. The berries were added to a sugar syrup and boiled for a couple of minutes, then the whole mixture was poured into a roasting pan, covered with a screen to keep out insects, and left in the sun for several days until the moisture evaporated and the berries reached an almost candied state.

She was reluctant to admit that Buckeye had become what her sons called “a hick town.” The Sears and Roebuck no longer delivered, there were no new shiny, neon shopping malls, and the peach farmers, whose abounding yields had once been the town’s glory, had either moved or were slowly dying off. The few shopkeepers who eked out a living now catered to tourists who came in late Friday afternoons on their way to the emerging gambling oasis in Laughlin, Nevada. Indian mocassins and peach jam in jars with fake old-fashioned labels were loaded into their foreign cars before they sped through the invisible town to the highway lined with crooked Joshua trees.

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.

pot /po/ I. nm 1. (récipient, contenu) container; (en verre) jar; (en plastique) carton, tub; (en faïence, terre) pot; (pichet) jug • ~ de verre | glass jar • mettre qch en ~ | to put [sth] into jars [confiture, fruits]; to pot [plante] • plante en ~ | potted plant • ~ de marmelade | jar of marmalade • ~ de yaourt (en verre) jar of yoghurt; (en plastique) carton of yoghurt • acheter un ~ de peinture | to buy a tin of paint • garder les ~s de confiture | to save jam jars • réutiliser les ~s de peinture | to re-use the paint tins • il a fallu trois ~s de peinture | it took three tins of paint voir aussi: cuiller 2. (de chambre) pot; (de bébé) potty • aller sur le ~ (ponctuellement) to go on the potty • depuis un mois il va sur le ~ | he's been potty-trained for a month now 3. ○(boisson) drink • prendre un ~ | to have a drink 4. ○(réunion) do (familier) (GB), drinks party • ~ d'accueil/d'adieu | welcoming/farewell party 5. ○(chance) luck • elle n'a pas eu de ~ | she hasn't had much luck • avoir du ~ | to be lucky • avoir un coup de ~ | to have a stroke of luck • (par un) coup de ~, la porte était ouverte | as luck would have it, the door was open 6. (argent commun) kitty • ramasser le ~ | (Jeux) to win the kitty II. Idiomes 1. payer les pots cassés | to pick up the pieces 2. c'est le pot de terre contre le pot de fer | it's an unequal contest 3. ce sera à la fortune du pot | you'll have to take pot luck 4. découvrir le pot aux roses | to stumble on what's been going on 5. être sourd comme un pot○ | to be as deaf as a post 6. tourner autour du pot | to beat about the bush 7. payer plein pot○ | to pay full price 8. partir or démarrer plein pot○ | to be off ou go off like a shot (familier) pot catalytique catalytic converter pot de chambre chamber pot pot de colle (lit) pot of glue; (fig) informal leech pot à eau water jug (GB), pitcher (US) pot d'échappement (silencieux) silencer (GB), muffler (US); (système) exhaust

I open the cupboard, a likely place for gifts. I think, “I greet you, jar of jam. You glass who once was sand upon the beach, washed back and forth and bathed in foam and seagull cries, but who are formed into a glass until you once again return to the sea. And you, berries, plump in your June-ness, now in my February pantry. And you, sugar, so far from your Caribbean home—thanks for making the trip.

At the club, nicknames stuck like dog hair to merino wool. A wiry, anxious weekend player called Phil who’d once missed a crucial putt when he was distracted by the call of a skein of Canada geese overhead was thereafter known to all as ‘Quack’. Carl Marchwell, who was infamous for telling all of his playing companions in great detail about his week and lacked the skill of self-editing, hadn’t been called ‘Carl’ by anybody at the club for years; he was always ‘Jackanory’. Ian Welcombe, who liked to bet big money on foursome matches but had never, to anybody’s knowledge, actually won, was ‘The Bank’. Jill, Ian’s wife – one of the few female members of the club who actually seemed to enjoy the game – was not ‘Jill’ but ‘Mrs Bank’. Recently I’d overheard people talking about somebody called ‘Jam Jar’ but I was yet to find out who that was.

There are not enough jam jars to can this summer sky at night. I want to spread those little meteors on a hunk of still-warm bread this winter. Any trace left on the knife will make a kitchen sink like that evening air the cool night before star showers: so sticky so warm so full of light

fine, peanut butter and jelly were fine if your parents understood the jelly/jam issue. Grape jelly was best, by Jar, a nice slippery comforting sugary petroleum-product grape. Strawberry jam was second; everything else was iffy. Take raspberry, for instance—

Some men seem to think that temperance is preservative, that moderation somehow pickles the soul. They would place their beating hearts inside jam jars if they could. Which does beg the question, what on earth are they saving themselves for? —Oren Robinson of the Daily Reverie

Pantry Staples Our pantry is organized to stock a limited and set amount of jars, which contain either a permanent staple or rotational staple. Permanent staples will vary from family to family. Ours include: • Flour, sugar, salt, baking soda, cornstarch, baking powder, yeast, oatmeal, coffee, dry corn, powdered sugar • Jam, butter, peanut butter, honey, mustard, canned tomatoes, pickles, olives, capers • Olive oil, vegetable oil, apple cider vinegar, wine vinegar, tamari, vanilla extract • A selection of spices and herbs Rotational staples represent groups of foods that we used to buy in many different forms. In the past, our legume collection consisted of chickpeas, lentils, peas, red beans, fava beans, pinto beans, etc. Even though stocking many types of food appears to stimulate variety, the contrary is often the case. Similar to wardrobe items, pantry favorites get picked first while nonfavorites get pushed back and forgotten, take up space, and ultimately go bad (i.e., become rancid or bug infested). Today, instead of storing many versions of a staple, we have dedicated one specific jar and adopted a system of rotation. For example, our rotating jar of grain might be filled with rice one week, couscous another. Our rotating collection includes: • Grain • Pasta • Legume • Cereal • Cookie • Nut • Sweet snack • Savory snack • Tea This system has proved not only to maintain variety in our diet and free up storage space; it has also been efficient at keeping foods from going bad.

He desperately wanted to hear Lily say merci again, but Naneh Goli folded a piece of naan around a boiled egg, placed it in his knapsack, and pushed him out the door with a long list of instructions he didn't hear. All he could think was, I fell in love at eight fifteen on the morning of June 9. Later that afternoon he scurried around the kitchen, underfoot until Naneh Goli sent him to the storeroom for jam. The cellar, illuminated by a bulb on a string, was like a pharmacy, with shelves of rosewater, orange blossom water, quince syrup, lime syrup, vinegars, and jars of pickled vegetables, all painstakingly labeled in Agha (Mr.) Zod's shaky script. Karim paused to read the labels but found nothing to ease the knocking in his chest, so he took the last jar of fig preserves for Lily. His Lily jan (dear), Lily rose, Lily shirin (sweet), Lily morning, Lily moon, Lily merci.

For two months I bottled oranges and apricots, peaches and pears, raspberries and nectarines, plums and figs in a rich sugar syrup laced with lemon zest. I pickled olives and cucumbers in brine, and packed mushrooms, pepperoni, artichokes, and asparagus in jars with olive oil. I made jams and preserves of berries and fruits, which then lined the shelves on the walls in the cellar, each one labeled in my own hand and bearing the date of my agony.

What's a lingonberry?" "It's a fruit that grows in the forest, in Sweden. You've probably had lingonberry jam at your grandmother's house. We always had it when I was growing up; like other kids had grape jam, we had lingonberry. Your grandmother always used to say lingonberry jam is like Swedish summer in a jar. The Swedes love their lingonberries. It's not so sweet, sort of like cranberry sauce.

When you are not being honest in a relationship – to another person or to yourself – it is a little like screwing on the top of a jam jar when the ridges are out of line. An onlooker might think you are screwing it on just fine, but you can feel a stiffness developing that warns you it’s not on properly, and you know then that, however hard you try to keep turning it, the lid will never tightly seal.

Irie stepped out into streets she’d known her whole life, along a route she’d walked a million times over. If someone asked her just then what memory was, what the purest definition of memory was, she would say this: the street you were on when you first jumped in a pile of dead leaves. She was walking it right now. With every fresh crunch came the memory of previous crunches. She was permeated by familiar smells: wet woodchip and gravel around the base of the tree, newly laid turd underneath the cover of soggy leaves. She was moved by these sensations. Despite opting for a life of dentistry, she had not yet lost all of the poetry in her soul, that is, she could still have the odd Proustian moment, note layers upon layers, though she often experienced them in periodontal terms. She got a twinge – as happens with a sensitive tooth, or in a ‘phantom tooth’, when the nerve is exposed – she felt a twinge walking past the garage, where she and Millat, aged thirteen, had passed one hundred and fifty pennies over the counter, stolen from an Iqbal jam-jar, in a desperate attempt to buy a packet of fags. She felt an ache (like a severe malocclusion, the pressure of one tooth upon another) when she passed the park where they had cycled as children, where they smoked their first joint, where he had kissed her once in the middle of a storm. Irie wished she could give herself over to these past-present fictions: wallow in them, make them sweeter, longer, particularly the kiss. But she had in her hand a cold key, and surrounding her lives that were stranger than fiction, funnier than fiction, crueller than fiction, and with consequences fiction can never have. She didn’t want to be involved in the long story of those lives, but she was, and she found herself dragged forward by the hair to their denouement, through the high road – Mali’s Kebabs, Mr Cheungs, Raj’s, Malkovich Bakeries – she could reel them off blindfold; and then down under pigeon-shit bridge and that long wide road that drops into Gladstone Park as if it’s falling into a green ocean. You could drown in memories like these, but she tried to swim free of them. She jumped over the small wall that fringed the Iqbal house, as she had a million times over, and rang the doorbell. Past tense, future imperfect.

Irie stepped out into streets she’d known her whole life, along a route she’d walked a million times over. If someone asked her just then what memory was, what the purest definition of memory was, she would say this: the street you were on when you first jumped in a pile of dead leaves. She was walking it right now. With every fresh crunch came the memory of previous crunches. She was permeated by familiar smells: wet woodchip and gravel around the base of the tree, newly laid turd underneath the cover of soggy leaves. She was moved by these sensations. Despite opting for a life of dentistry, she had not yet lost all of the poetry in her soul, that is, she could still have the odd Proustian moment, note layers upon layers, though she often experienced them in periodontal terms. She got a twinge – as happens with a sensitive tooth, or in a ‘phantom tooth’, when the nerve is exposed – she felt a twinge walking past the garage, where she and Millat, aged thirteen, had passed one hundred and fifty pennies over the counter, stolen from an Iqbal jam-jar, in a desperate attempt to buy a packet of fags. She felt an ache (like a severe malocclusion, the pressure of one tooth upon another) when she passed the park where they had cycled as children, where they smoked their first joint, where he had kissed her once in the middle of a storm. Irie wished she could give herself over to these past-present fictions: wallow in them, make them sweeter, longer, particularly the kiss. But she had in her hand a cold key, and surrounding her lives that were stranger than fiction, funnier than fiction, crueller than fiction, and with consequences fiction can never have. She didn’t want to be involved in the long story of those lives, but she was, and she found herself dragged forward by the hair to their denouement, through the high road – Mali’s Kebabs, Mr Cheungs, Raj’s, Malkovich Bakeries – she could reel them off blindfold; and then down under pigeon-shit bridge and that long wide road that drops into Gladstone Park as if it’s falling into a green ocean. You could drown in memories like these, but she tried to swim free of them. She jumped over the small wall that fringed the Iqbal house, as she had a million times over, and rang the doorbell. Past tense, future imperfect.

But my life is not a fig tree and my choices are not rotting with each day, next year the fig tree will bloom fresh and soft figs ripe for the taking and so on for the rest of my life... Take your time, make a jam out of the soft and almost rotted figs to spread on your toast each morning and wait until next year.