Juices Famous Quotes

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

Because I live in south Florida I store cans of black beans and gallons of water in my closet in preparation for hurricane season. I throw a hurricane party in January. You’re my only guest. We play Marco Polo in bed. The sheets are wet like the roof caved in. There’s a million of me in you. You try to count me as I taste the sweat on the back of your neck. I call you Sexy Sexy, and we do everything twice. After, still sweating, we drink Crystal Light out of plastic water bottles. We discuss the pros and cons of vasectomies. It’s not invasive you say. I wrap the bedsheet around my waist. Minor surgery you say. You slur the word surgery, like it’s a garnish on a dish you just prepared. I eat your hair until you agree to no longer talk about vasectomies. We agree to have children someday, and that they will be beautiful even if they’re not. As I watch your eyes grow heavy like soggy clothes, I tell you When I grow up I’m going to be a famous writer. When I’m famous I’ll sign autographs on Etch-A-Sketches. I’ll write poems about writing other poems, so other poets will get me. You open your eyes long enough to tell me that when you grow up, you’re going to be a steamboat operator. Your pores can never be too clean you say. I say I like your pores just fine. I say Your pores are tops. I kiss you with my whole mouth, and you fall asleep next to my molars. In the morning, we eat french toast with powdered sugar. I wear the sugar like a mustache. You wear earmuffs and pretend we’re in a silent movie. I mouth Olive juice, but I really do love you. This is an awesome hurricane party you say, but it comes out as a yell because you can’t gauge your own volume with the earmuffs on. You yell I want to make something cute with you. I say Let me kiss the insides of your arms. You have no idea what I just said, but you like the way I smile.

She sat down on the stool next to Syn. "Out of curiosity, why are you keeping me here?" It was against military protocol. In the past, whenever her father had "protected" her, she'd been moved to a safe location. Nykyrian took a drink of his juice before he answered. "When you're being hunted to the extent you are, there's no real safe place. You're famous, which makes it all the harder to hide you. Better to keep you here where you have the advantage of knowing the terrain and are most comfortable." "Not to mention, we're using you for bait." Nykyrian cocked his head at Syn. "Are you that drunk?" Syn's eyes widedened. "What? I wasn't supposed to tell her that?" Kiara was horrified. "I'm bait?" "No, you're not bait. Ignore the alcoholic whose view of reality is distorted by his brain-damaged hallucinations." -Kiara, Nykyrian, & Syn

I reach out and squeeze her hand, and remember everything we’ve lived through together. The normal things we endured as we grew from girls to women. The days in school where boys would line us up in order of our fuckability. The parties where it was normal to lie on top of a semi-conscious girl, do things to her, then call her a slut afterwards. A Christmas number-one song about a pregnant woman being stuffed into the boot of a car and driven off a bridge. Laughing when your male friends made rape jokes. Opening a newspaper and seeing the breasts of a girl who had only just turned legal, dressed in school uniform to make her look underage. Of the childhood films we grew up on, and loved, and knew all the words to, where, at the end, a girl would always get chosen for looking the prettiest compared to all the others. Reading magazines that told you to mirror men’s body language, and hum on their dick when you went down on them, that turned into books about how to get them to commit by not being yourself. Of size zero, and Atkins, and Five-Two, and cabbage soup, and juice cleanses and eat clean. Of pole-dancing lessons as a great way to get fit, and actually, if you want to be really cool, come to the actual strip club too. Of being sexually assaulted when you kissed someone on a dance floor and not thinking about it properly until you are twenty-seven and read a book about how maybe it was wrong. Of being jealous of your friend who got assaulted on the dance floor because why didn’t he pick you to assault? Boys not wanting to be with you unless you fuck them quickly. Boys not wanting to be with you because you fucked them too quickly. Being terrified to walk anywhere in the dark in case the worst thing happens to you, and so your male friend walks you home to keep you safe, and then comes into your bedroom and does the worst thing to you, and now, when you look him up online, he’s engaged to a woman who wears a feminist T-shirt and isn’t going to change her name when they get married. Of learning to have no pubic hair, and how liberating it is to pay thirty-five pounds a month to rip this from your body and lurch up in agony. Rings around famous women’s bodies saying ‘look at this cellulite’, oh, by the way, here is a twenty-quid cream so you don’t get

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

To me, Chicago was the bar in the twelfth-floor lobby of the Ritz-Carlton, where I drank strawberry daiquiris—sophisticated!—with my visiting parents and with girls I was trying to impress. It was the elegant shops at the new, fancy Water Tower Place. My favorite Chicago spots were primarily restaurants. Dianna’s Opaa, in Greektown on South Halsted Street, with its lanky, serpent-like owner, Petros Kogiones, performing his host duties that were as important as the food—on the nights he wasn’t there, you felt cheated—sliding back his sheet of long black hair to greet his female customers with an overly familiar kiss and their dates with a disarming, arms-flung-wide cry of “cousin!” then conducting his odd 9 p.m. ceremonies, calling up all the engaged couples to be officially blessed by Famous Petros in the name of God, the Greek Orthodox Church, and Dianna’s Opaa! We’d all cheer and raise our juice glasses of Roditis high. Or

God took His time to carve out the perfect place, Sam remembered her grandma always saying. Indeed, the hilltop was akin to a real cherry on top of a stunningly picturesque sundae. Bayview Point was home to two of northern Michigan's most popular orchards and tourist stops: Very Cherry Orchards and her family's Orchard and Pie Pantry. The first half of the hill was dense with rows of tart cherry trees, and the limbs of the small, bushy trees were bursting with cherries, red arms waving at Sam as if to greet her home. In the spring, these trees were filled with white blossoms that slowly turned as pink as a perfect rosé, their beauty so tender that it used to make Sam's heart ache when she would run through the orchards as part of her high school cross-country training. Often, when Sam ran, the spring winds would tear at the tender flowers and make it look as though it were snowing in the midst of a beautiful warm day. Like every good native, Sam knew cherries had a long history in northern Michigan. French settlers had cherry trees in their gardens, and a missionary planted the very first cherry trees on Old Mission Peninsula. Very Cherry Orchards grew nearly 100 acres of Montmorency tart cherries in addition to Balaton cherries, black sweet cherries, plums, and nectarines. They sold their fruit to U-Pickers as well as large companies that made pies, but they had also become famous for their tart cherry juice concentrate, now sold at grocery and health food stores across the United States. People loved it for its natural health benefits, rich in antioxidants.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

My cousins had told me dead people came back as Dracula. Draculas got thirsty at night and drank only blood, leaving the milk and juices in the refrigerator for the house owners. I thought Draculas were cool, they had some manners. Still I didn’t like the idea of anyone drinking blood.

She sat down on the stool next to Syn. "Out of curiosity, why are you keeping me here?" It was against military protocol. In the past, whenever her father had "protected" her, she'd been moved to a safe location. Nykyrian took a drink of his juice before he answered. "When you're being hunted to the extent you are, there's no real safe place. You're famous, which makes it all the harder to hide you. Better to keep you here where you have the advantage of knowing the terrain and are most comfortable." "Not to mention, we're using you for bait." Nykyrian cocked his head at Syn. "Are you that/I> drunk?" Syn's eyes widedened. "What? I wasn't supposed to tell her that?" Kiara was horrified. "I'm bait?" "No, you're not bait. Ignore the alcoholic whose view of reality is distorted by his brain-damaged hallucinations." -Kiara, Nykyrian, & Syn

She sat down on the stool next to Syn. "Out of curiosity, why are you keeping me here?" It was against military protocol. In the past, whenever her father had "protected" her, she'd been moved to a safe location. Nykyrian took a drink of his juice before he answered. "When you're being hunted to the extent you are, there's no real safe place. You're famous, which makes it all the harder to hide you. Better to keep you here where you have the advantage of knowing the terrain and are most comfortable." "Not to mention, we're using you for bait." Nykyrian cocked his head at Syn. "Are you that drunk?" Syn's eyes widened. "What? I wasn't supposed to tell her that?" Kiara was horrified. "I'm bait?" "No, you're not bait. Ignore the alcoholic whose view of reality is distorted by his brain-damaged hallucinations." -Kiara, Nykyrian, & Syn

The most famous story about gravity involves Isaac Newton and an apple that supposedly fell on his head, inspiring him to concoct his theory of universal gravitation. (It’s mostly famous because Newton himself couldn’t stop telling it later in life, in an unnecessary attempt to add some extra juice to his reputation as a genius.)

Speaking of wine, beer never caught on with the ancient Greeks and Romans the way it did in Mesopotamia and Western Europe—at least among the privileged classes, who showed a strong preference for fermented grape juice.[11] Beer was seen as a drink of peasants and savages, earning the contempt of public intellectuals like Pliny the Elder, who, in reference to the people of Spain and Gaul (now France) fumed that, “The perverted ingenuity of man has given even to water the power of intoxicating where wine is not procurable. Western nations intoxicate themselves by means of moistened grain.”[12] One wonders what Pliny would say today if you were to hand him a glass of the famous beer that now bears his name—Pliny the Elder IPA, brewed by California’s Russian River Brewing Co. and renowned as one of the world’s finest beers.

Pregnant ladies, new mothers, and young children can turn to a special recipe from holistic wellness coach, Ashley Neese – one she fondly refers to as the “Nourishing Broth.” Bearing the traditional recipe in mind, add 4 large carrots, celery stalks, and a whole onion bulb into a pot of bubbling water. A couple of key ingredients featured in the nourishing broth come with added assets of their own. 3 vitamin-A rich leeks are added to the mix. More than just a booster for healthy eyesight, it helps with white and red blood cell development as well. The 4 stalks of lemongrass, mostly native to Asian countries, is a rich source of vitamins A, C, and folic acid. 5-inch knobs of ginger and turmeric bring more than just tang to the savory broth. Ginger is a known reliever for motion sickness and loss of appetite, whereas the golden-yellow turmeric spice powder is an anti-inflammatory agent that treats symptoms from toothaches to menstrual pain. Finally, 1 bunch of Swiss chard stems, 6 cloves of garlic, 2 bay leaves, non-soy miso, fresh lemon juice, and half bunches of cilantro and parsley leaves complete the broth. Pregnant women are advised to drink 2 to 3 cups a day. The recipe provided makes around 5 quarts, equating to an average of 20 cups.         

Dr. Fuhrman’s Famous Anticancer Soup Serves: 10 1 cup dried split peas ½ cup dried adzuki or cannellini beans 4 cups water 6 to 10 medium zucchini 5 pounds large organic carrots, juiced (6 cups juice; see Note) 2 bunches celery, juiced (2 cups juice; see Note) 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 teaspoon Mrs. Dash no-salt seasoning 4 medium onions, chopped 3 leek stalks, cut lengthwise and cleaned carefully, then coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 1 cup raw cashews 2½ cups chopped fresh mushrooms (shiitake, cremini, and/or white) Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchini whole to the pot. Add the carrot juice, celery juice, VegiZest, and Mrs. Dash. Put the onions, leeks, and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup. PER SERVING: CALORIES 296; PROTEIN 14g; CARBOHYDRATE 49g; TOTAL FAT 7.5g; SATURATED FAT 1.4g; SODIUM 172mg; FIBER 10.2g; BETA-CAROTENE 16,410mcg; VITAMIN C 90mg; CALCIUM 178mg; IRON 4.8mg; FOLATE 203mcg; MAGNESIUM 151mg; ZINC 3mg; SELENIUM 10.1mcg

Paul Child came on stage and made two batches of one of his famous drinks, which he called, whimsically, à la recherche de l’orange perdue. It was delicious, and we consumed both batches. The ingredients give a fair idea of our mental condition afterward: 6 tablespoons dark Jamaican rum 9 tablespoons dry white vermouth 2 teaspoons bottled sweetened lime juice Juice of 1 lime 1 tablespoon orange marmalade 1 whole seedless orange, quartered 5 shakes orange bitters 1 cup ice cubes

What are we left with then? We are left with a system where ObamaCare is a rule for, as Leona Helmsley so famously described them, the little people. For everybody who doesn't have power and juice and connections in Washington, for everyone--look for the men and women at home, maybe you have an army of lobbyists working for you. Maybe you have Senators' cell phones on your speed dial. Maybe you can walk the corridors of power. In that case you too get an exemption. But if you are just a hard-working American, if you are just trying to provide for your family, if you are just trying to do an honest day's work, make your community better, raise your kids, set a good example, then the message this President has sent--and sadly the message the Senate has sent--is you don't count. We are going to treat everybody else better than you.   That

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

A secularist but not an atheist, he used the example of the Prophet, who according to tradition did not fast in Ramadan during wartime, to argue against fasting during Ramadan any time the Tunisian people were engaged in the new collective jihad against economic stagnation, because fasting hindered performance. This led to one of the most extraordinary, but little-known, moments of Arab political theater. In a live television interview aired during the Ramadan fasting hours, Bourguiba paused, turned to the camera, and took a long, symbolic swig from a glass of orange juice. There was, however, nothing symbolic in his promotion of secular virtues. He replaced the sharia legal system with civil courts, abolished the independent system of Islamic charity called the waqf, brought the mosques and their imams under state control and had their doors locked outside of prayer times, outlawed proselytizing, and in 1981 officially banned the wearing of the veil (he famously called it an “odious rag”) in schools and in government institutions in an attempt to phase it out of Tunisian society completely.

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

We got, instead of the structural supports and safety nets that would actually make women feel better on a systematic basis, a bottomless cornucopia of privatized nonsolutions: face serums, infrared saunas, wellness gurus like Gwyneth Paltrow, who famously suggested putting stone eggs in one’s vagina, or Amanda Chantal Bacon, whose company Moon Juice sells 1.5-ounce jars of “Brain Dust” for $38.

Also, milk does give us calcium, and calcium, along with magnesium and B vitamins, is involved in sleep regulation (while calcium deficiencies are sometimes associated with sleep problems). So although foods that contain calcium won't put us to sleep, there are key nutrients they include that provide the necessary building blocks for sleep. The same is true of foods that contain magnesium (such as nuts, seeds, leafy greens, and bananas), B6 (such as fish, beans, and poultry), and tryptophan (an amino acid found in foods like chickpeas, seaweed, egg whites, pumpkin seeds, halibut, and most famously, turkey). Another food that may help us sleep is cherries, which are rich in melatonin. A 2014 study from Louisiana State University found that participants who drank a glass of tart cherry juice twice a day for two weeks slept an average of eighty-five minutes more each night than those who drank the placebo.

Their father, seated near one end of the long table, smiles broadly. "Pass the vinegar, please!" His voice is so deep and loud that everyone turns to watch him. Holding a steaming dumpling in a large porcelain spoon, he drips a bit of sooty vinegar on top, greedy and focused. He picks up a sliver of ginger, using his chopsticks with the precision of a surgeon, and places it over the dumpling's puckered nipple. He raises the spoon to his mouth and takes a bite. "Hmm. It's good," he announces. "But I like my dumplings made with pork. Hot meat juice gushing into my mouth at the first bite. Hot, greasy, delicious pork juice!" Dagou's chest swells. "You know they're vegetarians here." "You prefer plain dumplings?" their father shoots back. Dagou doesn't answer. He and their father favor meat in all of their food. "I have nothing against 'plain food,'" their father says, addressing the community at large. "Winnie says it's sinful to eat living creatures, it amounts to killing, it's an act of violence, especially because the choice is an act of will, because we can decline to eat meat, because it's okay----and maybe even healthier, Winnie says----to eat only vegetables. She says people who stop eating meat have a long life, and people who eat only vegetables have the longest life. Yeah, yeah. But, Your Elderliness"----he nods at Gu Ling Zhu Chi----"I, Leo Chao, would rather be dead than stop eating pig. I will be ash and bone chunks in a little urn before I don't eat juicy pig.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.

Yet he appeared to be a year or two older than that. She sat down on the stool next to Syn. “Out of curiosity, why are you keeping me here?” It was against military protocol. In the past, whenever her father had “protected” her, she’d been moved to a safe location. Nykyrian took a drink of his juice before he answered. “When you’re being hunted to the extent you are, there’s no real safe place. You’re famous, which makes it all the harder to hide you. Better to keep you here where you have the advantage of knowing the terrain and are most comfortable.” “Not to mention, we’re using you for bait.” Nykyrian cocked his head at Syn. “Are you that drunk?” Syn’s eyes widened. “What? I wasn’t supposed to tell her that?” Kiara was horrified. “I’m bait?” “No, you’re not bait. Ignore the alcoholic whose view of reality is distorted by his brain-damaged hallucinations. What the psychologists have found is that people in your position cope best when there’s as little interruption as possible in their routine.” Kiara swallowed. “Not to mention we both know the one truth neither of you is talking about.” “And that is?” “That I’m really nothing more than a waco.” It was an assassin’s term that meant walking corpse. “I’m not going to live through the night, am I?

knew. And his ex had seemed so kind on those first few dates, so infatuated with his Navy uniform, so enthusiastic in tearing up his bed. His ex-wife, a former stripper named Trish Bardoe, had married on the rebound a fellow by the name of Eddie Stipowicz, an unemployed engineer with a drinking problem. Lee thought she was heading for disaster and had tried to get custody of Renee on the grounds that her mom and stepfather could not provide for her. Well, about that time, Eddie, a sneaky runt Lee despised, invented, mostly by accident, some microchip piece of crap that had made him a gazillionaire. Lee’s custody battle had lost its juice after that. To add insult to injury, there had been stories on Eddie in the Wall Street Journal, Time, Newsweek and a number of other publications. He was famous. Their house had even been featured in Architectural Digest. Lee had gotten that issue of the Digest. Trish’s new home was grossly huge, mostly crimson red or eggplant so dark it made Lee think of the inside of a coffin. The windows were cathedral-size, the furniture large enough to become lost in and there were enough wood moldings, paneling and staircases to heat a typical midwestern town for an entire year. There were also stone fountains sculpted

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.

She asked me if we had any more of the peaches we’d bought in Arkansas. We got peaches galore, I said. The car was fragrant with the bushels of fruit we’d been wolfing for two days while our bowels grumbled. I picked through the soft bottom peaches for an unbruised one to hand her. I asked, Wasn’t that the name of some famous stripper, Peaches Galore? Pussy Galore, I believe, Mother said. She bit the peach with a zeal that made me cringe, as did her cavalier use of the word pussy, though I myself used it with alacrity. To look at her behind the wheel, with the mess she could make of a peach, appalled me. She was so primordial. She had to wipe the juice off her chin with the back of her hand.

That is often how collaboration works in a Slow Fix. Check your ego at the door, be prepared to share the credit, and let the creative juices start flowing. That was how Monty Python minted some of the most famous sketches in the comedy canon. One member of the troupe, John Cleese, summed up the genesis thus: “The really good idea is always traceable back quite a long way, often to a not very good idea which sparked off another idea that was only slightly better, which somebody else misunderstood in such a way that they then said something which was really rather interesting.