Kitchen Board Quotes

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

Buckley followed the three of them into the kitchen and asked, as he had at least once a day, “Where’s Susie?” They were silent. Samuel looked at Lindsey. “Buckley,” my father called from the adjoining room, “come play Monopoly with me.” My brother had never been invited to play Monopoly. Everyone said he was too young, but this was the magic of Christmas. He rushed into the family room, and my father picked him up and sat him on his lap. “See this shoe?” my father said. Buckley nodded his head. “I want you to listen to everything I say about it, okay?” “Susie?” my brother asked, somehow connecting the two. “Yes, I’m going to tell you where Susie is.” I began to cry up in heaven. What else was there for me to do? “This shoe was the piece Susie played Monopoly with,” he said. “I play with the car or sometimes the wheelbarrow. Lindsey plays with the iron, and when you mother plays, she likes the cannon.” “Is that a dog?” “Yes, that’s a Scottie.” “Mine!” “Okay,” my father said. He was patient. He had found a way to explain it. He held his son in his lap, and as he spoke, he felt Buckley’s small body on his knee-the very human, very warm, very alive weight of it. It comforted him. “The Scottie will be your piece from now on. Which piece is Susie’s again?” “The shoe?” Buckley asked. “Right, and I’m the car, your sister’s the iron, and your mother is the cannon.” My brother concentrated very hard. “Now let’s put all the pieces on the board, okay? You go ahead and do it for me.” Buckley grabbed a fist of pieces and then another, until all the pieces lay between the Chance and Community Chest cards. “Let’s say the other pieces are our friends?” “Like Nate?” “Right, we’ll make your friend Nate the hat. And the board is the world. Now if I were to tell you that when I rolled the dice, one of the pieces would be taken away, what would that mean?” “They can’t play anymore?” “Right.” “Why?” Buckley asked. He looked up at my father; my father flinched. “Why?” my brother asked again. My father did not want to say “because life is unfair” or “because that’s how it is”. He wanted something neat, something that could explain death to a four-year-old He placed his hand on the small of Buckley’s back. “Susie is dead,” he said now, unable to make it fit in the rules of any game. “Do you know what that means?” Buckley reached over with his hand and covered the shoe. He looked up to see if his answer was right. My father nodded. "You won’t see Susie anymore, honey. None of us will.” My father cried. Buckley looked up into the eyes of our father and did not really understand. Buckley kept the shoe on his dresser, until one day it wasn't there anymore and no amount of looking for it could turn up.

44. [...] later that afternoon, a therapist will say to me, "If he hadn’t lied to you, he would have been a different person than he is." She is trying to get me to see that although I thought I loved this man very completely for exactly who he was, I was in fact blind to the man he actually was, or is. 45. This pains me enormously. She presses me to say why; I can’t answer. Instead I say something about how clinical psychology forces everything we call love into the pathological or the delusional or the biologically explicable, that if what I was feeling wasn’t love then I am forced to admit that I don’t know what love is, or, more simply, that I loved a bad man. How all of these formulations drain the blue right out of love and leave an ugly, pigmentless fish flapping on a cutting board on a kitchen counter.

Whachoo want, white boy? Burn cream? A Band-Aid? Then he raised his own enormous palms to me, brought them up real close so I could see them properly; the hideous constellation of water-filled blisters, angry red welts from grill marks, the old scars, the raw flesh where steam or hot fat had made the skin simply roll off. They looked like the claws of some monstrous science-fiction crustacean, knobby and calloused under wounds old and new. I watched, transfixed, as Tyrone - his eyes never leaving mine - reached slowly under the broiler and, with one naked hand, picked up a glowing-hot sizzle-platter, moved it over to the cutting board, and set it down in front of me. He never flinched.

The trains [in a country] contain the essential paraphernalia of the culture: Thai trains have the shower jar with the glazed dragon on its side, Ceylonese ones the car reserved for Buddhist monks, Indian ones a vegetarian kitchen and six classes, Iranian ones prayer mats, Malaysian ones a noodle stall, Vietnamese ones bulletproof glass on the locomotive, and on every carriage of a Russian train there is a samovar. The railway bazaar with its gadgets and passengers represented the society so completely that to board it was to be challenged by the national character. At times it was like a leisurely seminar, but I also felt on some occasions that it was like being jailed and then assaulted by the monstrously typical.

Sometimes my kitchen sink doubles as a duck pond. Problem is, I can't exactly move my diving board, so I have to relocate Greg Louganis Hour to another slot, like one on the toaster.

Then it happened. One night as the rain beat on the slanted kitchen roof a great spirit slipped forever into my life. I held his book in my hands and trembled as he spoke to me of man and the world, of love and wisdom, pain and guilt, and I knew I would never be the same. His name was Fyodor Mikhailovich Dostoyevsky. He knew more of fathers and sons than any man in the world, and of brothers and sisters, priests and rogues, guilt and innocence. Dostoyevsky changed me. The Idiot, The Possessed, The Brothers Karamazov, The Gambler. He turned me inside out. I found I could breathe, could see invisible horizons. The hatred for my father melted. I loved my father, poor, suffering, haunted wretch. I loved my mother too, and all my family. It was time to become a man, to leave San Elmo and go out into the world. I wanted to think and feel like Dostoyevsky. I wanted to write. The week before I left town the draft board summoned me to Sacramento for my physical. I was glad to go. Someone other than myself could make my decisions. The army turned me down. I had asthma. Inflammation of the bronchial tubes. “That’s nothing. I’ve always had it.” “See your doctor.” I got the needed information from a medical book at the public library. Was asthma fatal? It could be. And so be it. Dostoyevsky had epilepsy, I had asthma. To write well a man must have a fatal ailment. It was the only way to deal with the presence of death.

Many years later when I began training as a plastic surgeon, I understood something that I had not that day in the kitchen arguing for Thalia to leave Tinos for the boarding school. I learned that the world didn't see the inside of you, that it didn't care a whit about the hopes and dreams, and sorrows, that lay masked by skin and bone. It was as simple, as absurd, and as cruel as that. My patients knew this. They saw that much of what they were, would be, or could be hinged on the symmetry of their bone structure, the space between their eyes, their chin length, the tip projection of their nose, whether they had an ideal nasofrontal angle or not. Beauty is an enormous unmerited gift given randomly, stupidly.

Knightley Academy stood out against the moonlight in silhouette, a ramshackle collection of chimneys, turrets and gables. Both boys stopped to take in the sight of the manicured lawns and tangled woods, the soaring chapel and the ivy-covered brick of the headmaster's house. They were home. For this, Henry felt, was home. Not some foreign castle encircled by guard towers, but this cozy, bizarre assortment of buildings with its gossiping kitchen maids and eccentric professors and clever students.

Madeleine Rose Manchester had absolutely no intention of invading the White House. But she knew seven different ways she could do it if she'd wanted to. After all, Logan had lived there less than a year, and already he and Maddie had found four tunnels, two pseudo-secret passageways, and a cabinet near the kitchen that smelled faintly of cheese and only partially blocked an old service elevator that really wasn't as boarded up as everybody thought.

She sings on and on, while the house is discreetly dusted all around her and, in the concealed and subterranean kitchen, a naked duck, limp and faintly steaming, spreads its pimpled legs on a draining board.

They placed the board between them on the kitchen table, and Becca took the suddenly inspired precaution of sprinkling the planchette with holy water taken from a bottle in the pantry placed next to the vanilla extract.

But who cooks it?" I asked, imaging an underground kitchen staffed by tiny, invisible chefs. "Who serves it?" "I don't know," he said, with a disinterested shrug. I couldn't help laughing. "John, food magically appears here three times a day, and you don't know where it comes from? You've been here for almost two hundred years. Haven't you ever tried to find out?" He shot me a sarcastic look of his own. "Of course. I have theories. I think it's part of the compensation for the job I do, since there isn't any pay. But there's room and board. Anything I've ever wanted or needed badly enough usually appears, eventually. For instance"-he sent one of those knee-melting smiles in my direction-"you." I swallowed. The smile made it astonishingly hard to follow the conversation, even though I was the one who'd started it. "Compensation from whom?" He shrugged again. It was clear this was something he didn't care to discuss. "I have passengers waiting. For now, here." He lifted the lid of a platter. "I highly recommend these." I don't know what I expected to see when I looked down...a big platter of pomegranates? Of course that wasn't it at all. "Waffles?

Paper: Some inexpensive plain bond paper A pad of Strathmore Drawing Paper, 80 lb., 11" × 14" Pencils: A #2 ordinary yellow writing pencil with an eraser at the top A #4 drawing pencil—Faber-Castell, Prismacolor Turquoise, or other brand Marking pens: Sharpie (or other brand) fine point non-permanent black A second marker, fine point permanent black Graphite stick: #4 General’s is a good brand, or other brand Pencil sharpener: A small handheld sharpener is fine Erasers: A Pink Pearl eraser A Staedtler Mars white plastic eraser A kneaded eraser—Lyra, Design, or other brand Masking tape: 3M Scotch Low Tack Artist Tape Clips: Two 1-inch-wide black clips Drawing board: A firm surface large enough to hold your 11" × 14" drawing paper—about 15" × 18" is a good size. This can be improvised from a kitchen cutting board, a piece of foam board, a piece of Masonite, or thick cardboard. Picture plane: This too can be improvised using an 8" × 10" piece of glass (you will need to tape the edges), or an 8" × 10" piece of clear plastic, about 1⁄16" thick. Viewfinders: You will make these from black paper—“construction” paper is a good thickness, or you could use thin black cardboard. You will find instructions for making the viewfinders here A small mirror: About 5" × 7" that can be taped to a wall, or any available wall mirror.

I write this sitting in the kitchen sink. That is, my feet are in it; the rest of me is on the draining-board, which I have padded with our dog's blanket and the tea-cosy. I can't say that I am really comfortable, and there is a depressing smell of carbolic soap, but this is the only part of the kitchen where there is any daylight left. And I have found that sitting in a place where you have never sat before can be inspiring - I wrote my very best poem while sitting on the hen-house. Though even that isn't a very good poem. I have decided my best poetry is so bad that I mustn't write any more of it. Drips from the roof are plopping into the water-butt by the back door. The view through the windows above the sink is excessively drear. Beyond the dank garden in the courtyard are the ruined walls on the edge of the moat. Beyond the moat, the boggy ploughed fields stretch to the leaden sky. I tell myself that all the rain we have had lately is good for nature, and that at any moment spring will surge on us. I try to see leaves on the trees and the courtyard filled with sunlight. Unfortunately, the more my mind's eye sees green and gold, the more drained of all colour does the twilight seem. It is comforting to look away from the windows and towards the kitchen fire, near which my sister Rose is ironing - though she obviously can't see properly, and it will be a pity if she scorches her only nightgown. (I have two, but one is minus its behind.) Rose looks particularly fetching by firelight because she is a pinkish person; her skin has a pink glow and her hair is pinkish gold, very light and feathery. Although I am rather used to her I know she is a beauty. She is nearly twenty-one and very bitter with life. I am seventeen, look younger, feel older. I am no beauty but I have a neatish face. I have just remarked to Rose that our situation is really rather romantic - two girls in this strange and lonely house. She replied that she saw nothing romantic about being shut up in a crumbling ruin surrounded by a sea of mud. I must admit that our home is an unreasonable place to live in. Yet I love it. The house itself was built in the time of Charles II, but it was grafted on to a fourteenth-century castle that had been damaged by Cromwell. The whole of our east wall was part of the castle; there are two round towers in it. The gatehouse is intact and a stretch of the old walls at their full height joins it to the house. And Belmotte Tower, all that remains of an even older castle, still stands on its mound close by. But I won't attempt to describe our peculiar home fully until I can see more time ahead of me than I do now. I am writing this journal partly to practise my newly acquired speed-writing and partly to teach myself how to write a novel - I intend to capture all our characters and put in conversations. It ought to be good for my style to dash along without much thought, as up to now my stories have been very stiff and self-conscious. The only time father obliged me by reading one of them, he said I combined stateliness with a desperate effort to be funny. He told me to relax and let the words flow out of me.

Quit worrying so much about the boards and nails of your life. Focus on the stuff that lasts.” He glanced through the window toward the glowing light of the kitchen where Meg and my mom were laughing about something.

The creamy millefeuille roses had arrived from Holland yesterday and been left in the warm kitchen, where they were opening like tulle ballerina skirts. The pale pink peonies were in the coolest corner of the shop downstairs so they wouldn't go over. The wildflower man would be in at 6 a.m. to deliver the cornflowers and foxgloves. Every flower in the bouquet had a special meaning for the bride. She had known exactly what she wanted, Lara remembered, and had turned up at the shop with her own color swatches and mood boards and Pinterest links.

now, I am doing penance for my selfishness. Who knew I’d see the world through the drain of an old sink and across the surface of a wooden chopping board? But here it is, and here I am. In my zeal to be a part of a grand adventure, I traded my mother’s kitchen for this one.” Sister

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

Get married and have halfbreed babies, manuscripts, home¬spun blankets and mother’s milk on your happy ragged mat floor like this one. Get yourself a hut house not too far from town, live cheap, go ball in the bars once in a while, write and rumble in the hills and learn how to saw boards and talk to grandmas you damn fool, carry loads of wood for them, clap your hands at shrines, get supernatural favors, take flower-arrangement lessons and grow chrysanthemums by the door, and get married for krissakes, get a friendly smart sensitive human-being gal who don’t give a shit for martinis every night and all that dumb white machinery in the kitchen.

While roomie bae bustled around the downstairs living/kitchen area, I tried to do what I used to to ex bae. What I did to all my female friends/lovers. That is, ramble my unformed thoughts about some new idea, treat her like my sounding board, and then, once I’d finished, had nutted (intellectually), sit there and wait for her to tell me my ideas were in fact fully formed

In Louisiana, a group of nine Negro GIs boarded a train for transfer from the hospital at Camp Claiborne to the hospital at Fort Huachuca in Arizona. The train was delayed for twelve hours. “The only place that would serve us was the lunch room at the station,” one of the nine reported. “But we couldn’t eat where the white people were eating. To do that would contaminate the very air of the place, so we had to go to the kitchen. That was bad enough but that’s not all. About 11:30 that same morning, about two dozen German prisoners of war came to the lunchroom with two guards. They entered the large room, sat at the table. Then meals were served them. They smoked and had a swell time. As we stood on the outside and saw what was going on, we could scarcely believe our own eyes. There they sat: eating, talking, laughing, smoking. They were enemies of our country, people sworn to destroy all the so-called democratic governments of the world . . . . What are we fighting for?

So I thought it might be interesting, for the length of a book, to consider the ordinary things in life, to notice them for once and treat them as if they were important, too. Looking around my house, I was startled and somewhat appalled to realize how little I knew about the domestic world around me. Sitting at the kitchen table one afternoon, playing idly with the salt and pepper shakers, it occurred to me that I had absolutely no idea why, out of all the spices in the world, we have such an abiding attachment to those two. Why not pepper and cardamom, say, or salt and cinnamon? And why do forks have four tines and not three or five? There must be reasons for these things. Dressing, I wondered why all my suit jackets have a row of pointless buttons on every sleeve. I heard a reference on the radio to someone paying for room and board, and realized that when people talk about room and board, I have no idea what the board is that they are talking about. Suddenly the house seemed a place of mystery to me.

We don't just have equipment to set up, we have a whole stage set: TVs tuned to static, a busted old Moog synthesizer (also tuned to static - it basically just sits onstage, drooling, like a demented robot friend), an ironing board we use as a percussion stand, lamps (because we prefer mood lighting to rock-show lighting), various car parts and kitchen utensils (for hitting), a movie screen we project slides onto and a pair of mannequin legs in a gold lamé miniskirt with a TV for a torso. All this may sound arty, but really, it's just overenthusiastic.

He calls me into the kitchen an hour later, with the fake enthusiasm of a father who has screwed up big-time. Bones are heaped on the cutting board. A pot of glue boils on the stove. Bit of gray, green, and yellow roll in the burping white paste. Dad: "It's supposed to be soup." Me: Dad: "It tasted a bit watery, so I kept adding thickener. I put in some corn and peas." Me: Dad: [pulling wallet out of his back pocket] "Call for pizza. I'll get rid of this." I order double cheese, double mushroom. Dad buries the soup in the back year next to our dead beagle, Ariel.

The trains in any country contain the essential paraphernalia of the culture: Thai trains have the shower jar with the glazed dragon on its side, Singhalese ones the car reserved for Buddhist monks, Indian ones a vegetarian kitchen and six classes, Iranian ones prayer mats, Malaysian ones a noodle stall, Vietnamese ones bulletproof glass on the locomotive, and on every carriage of a Russian train there is a samovar. The railway bazaar, with its gadgets and passengers, represented the society so completely that to board it was to be challenged by the national character.

A long-time associate, Beth, who likes to refer to herself as the 'Grill Bitch', excelled at putting loudmouths and fools into their proper place. She refused to behave any differently than her male co-workers: she'd change in the same locker area, dropping her pants right alongside them. She was as sexually aggressive, and as vocal about it, as her fellow cooks, but unlikely to suffer behavior she found demeaning. One sorry Moroccan cook who pinched her ass found himself suddenly bent over a cutting board with Beth dry-humping him from behind, saying, 'How do you like it, bitch?' The guy almost died of shame — and never repeated that mistake again. Another female line cook I had the pleasure of working with arrived at work one morning to find that an Ecuadorian pasta cook had decorated her station with some particularly ugly hard-core pornography of pimply-assed women getting penetrated in every orifice by pot-bellied guys with prison tattoos and back hair. She didn't react at all, but a little later, while passing through the pasta man's station, casually remarked. 'Jose, I see you brought in some photos of the family. Mom looks good for her age.

When negative experiences such as having one's house shot at occur in my dad's life he tends to come alive. His confusion lifts. Pieces of life's puzzle fuse into meaning like the continents before that colossal rift. It's entirely logical to him that his house has been shot at and when he's able to spend a minute or two in a world that makes sense he appears almost happy. And when he gets happy he does decisive things like this time he went over to the bulletin board in the kitchen and took down the city bus schedule that we've had up there since Tash left and before the bus depot itself closed down. He put it in the garbage can under the sink. Phew. Done. Goodbye past. But then I imagined him on a day when shitty things weren't happening and he'd be feeling his usual mystified self and go to the dump and there he would see that little piece of paper with the schedule on it and it would bring him to his knees. Just destroy him for a minute or two and he'd probably pick it up and wipe whatever seagull crap there was on it and straighten it out with the side of his hand and bring it back to the kitchen bulletin board and ARRANGE it on there so you'd know it was the centerpiece of his life.

a small but functional kitchen which seemed overwhelmed by the sheer volume of assorted cookware. Pots, pans, cutting boards, strainers, even a damn rolling pin lay strewn about—as if at any moment Suzy Homemaker might burst in to bake us a fucking souffle. Now, before you start defending your God-given right to bear Teflon, keep in mind I have nothing against people who religiously cook their own meals—I simply don’t understand them. Especially my fellow city dwellers. I mean, why waste all that time preparing dinner when you live in a town chock full of restaurants and bars that deliver damn near 24/7?

I shoot up out of my chair. “It’s Bree. Hide the board!” Everyone hops out of their chairs and starts scrambling around and bumping into each other like a classic cartoon. We hear the door shut behind her, and the whiteboard is still standing in the middle of the kitchen like a lit-up marquee. I hiss at Jamal, “Get rid of it!” His eyes are wide orbs, head whipping around in all directions. “Where? In the utensil drawer? Up my shirt?! There’s nowhere! That thing is huge!” “LADY IN THE HOUSE!” Bree shouts from the entryway. The sound of her tennis shoes getting kicked off echoes around the room, and my heart races up my throat. Her name is pasted all over that whiteboard along with phrases like “first kiss—keep it light” and “entwined hand-holding” and “dirty talk about her hair”. Yeah…I’m not sure about that last one, but we’ll see. Basically, it’s all laid out there—the most incriminating board in the world. If Bree sees this thing, it’s all over for me. “Erase it!” Price whispers frantically. “No, we didn’t write it down anywhere else! We’ll lose all the ideas.” I can hear Bree’s footsteps getting closer. “Nathan? Are you home?” “Uh—yeah! In the kitchen.” Jamal tosses me a look like I’m an idiot for announcing our location, but what am I supposed to do? Stand very still and pretend we’re not all huddled in here having a Baby-Sitter’s Club re-enactment? She would find us, and that would look even worse after keeping quiet. “Just flip it over!” I tell anyone who’s not running in a circle chasing his tail. As Lawrence flips the whiteboard, Price tells us all to act natural. So of course, the second Bree rounds the corner, I hop up on the table, Jamal rests his elbow on the wall and leans his head on his hand, and Lawrence just plops down on the floor and pretends to stretch. Derek can’t decide what to do so he’s caught mid-circle. We all have fake smiles plastered on. Our acting is shit. Bree freezes, blinking at the sight of each of us not acting at all natural. “Whatcha guys doing?” Her hair is a cute messy bun of curls on the top of her head and she’s wearing her favorite joggers with one of my old LA Sharks hoodies, which she stole from my closet a long time ago. It swallows her whole, but since she just came from the studio, I know there is a tight leotard under it. I can barely find her in all that material, and yet she’s still the sexiest woman I’ve ever seen. Just her presence in this room feels like finally getting hooked up to oxygen after days of not being able to breathe deeply. We all respond to Bree’s question at the same time but with different answers. It’s highly suspicious and likely what makes her eyes dart to the whiteboard. Sweat gathers on my spine. “What’s with the whiteboard?” she asks, taking a step toward it. I hop off the table and get in her path. “Huh? Oh, it’s…nothing.” She laughs and tries to look around me. I pretend to stretch so she can’t see. “It doesn’t look like nothing. What? Are you guys drawing boobies on that board or something? You look so guilty.” “Ah—you caught us! Lots of illustrated boobs drawn on that board. You don’t want to see it.” She pauses, a fading smile hovering on her lips, and her eyes look up to meet mine. “For real—what’s going on? Why can’t I see it?” She doesn’t believe my boob explanation. I guess we should take that as a compliment? My eyes catch over Bree’s shoulder as Price puts himself out of her line of sight and begins miming the action of getting his phone out and taking a picture of the whiteboard. This little show is directed at Derek, who is standing somewhere behind me. Bree sees me watching Price and whips her head around to catch him. He freezes—hands extended looking like he’s holding an imaginary camera. He then transforms that into a forearm stretch. “So tight after our workout today.” Her eyes narrow.

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

Yes, many a function calls for fulfilment. For instance, why should it be thought foolish or low to superintend the kitchen? Why should care not be taken that the storeroom never lacks supplies? Why should a housekeeper be allowed to thieve? Why should slovenly and drunken servants exist? Why should a domestic staff be suffered in indulge in bouts of unconscionable debauchery during its leisure time? Yet none of these things were thought worthy of consideration by Manilov’s wife, for she had been gently brought up, and gentle nurture, as we all know, is to be acquired only in boarding schools, and boarding schools, as we know, hold the three principal subjects which constitute the basis of human virtue to be the French language (a thing indispensable to the happiness of married life), piano-playing (a thing wherewith to beguile a husband’s leisure moments), and that particular department of housewifery which is comprised in the knitting of purses and other “surprises.

The greatest teams I have worked with over the years were all structured with a few remarkable exceptions to the rules. During my years serving on the board of sweetgreen, a chain of locally sourced seasonal-food kitchens, I was struck by how well the company’s three cofounders, Jonathan, Nic, and Nate, functioned as tri-CEOs. When I first joined the board, many of my peers told me “Good luck—that is nuts!” But the three of them had transformed the traditional CEO role to uniquely serve the company. They divided and conquered most functions in the business but shared the same core values and intuitively knew which decisions could be made by any of them, only one of them, or required all of them. “I feel like we’re pretty lucky because we can share the responsibility of taking action. It’s not just one person’s job to figure something out. It’s not just one person that has all of the weight on their shoulders,” Jonathan told me when I asked him about the arrangement. Nic added,

The connection between the design of a product, its essence, and its manufacturing was illustrated for Jobs and Ive when they were traveling in France and went into a kitchen supply store. Ive picked up a knife he admired, but then put it down in disappointment. Jobs did the same. “We both noticed a tiny bit of glue between the handle and the blade,” Ive recalled. They talked about how the knife’s good design had been ruined by the way it was manufactured. “We don’t like to think of our knives as being glued together,” Ive said. “Steve and I care about things like that, which ruin the purity and detract from the essence of something like a utensil, and we think alike about how products should be made to look pure and seamless.” At most other companies, engineering tends to drive design. The engineers set forth their specifications and requirements, and the designers then come up with cases and shells that will accommodate them. For Jobs, the process tended to work the other way. In the early days of Apple, Jobs had approved the design of the case of the original Macintosh, and the engineers had to make their boards and components fit.

My Father Comes Home From Work" My father comes home from work sweating through layers of bleached cotton t-shirts sweating through his wool plaid shirt. He kisses my mother starching our school dresses at the ironing board, swings his metal lunchbox onto the formica kitchen table rattling the remnants of the lunch she packed that morning before daylight: crumbs of baloney sandwiches, empty metal thermos of coffee, cores of hard red apples that fueled his body through the packing and unpacking of sides of beef into the walk-in refrigerators at James Allen and Sons Meat Packers. He is twenty-six. Duty propels him each day through the dark to Butcher Town where steers walk streets from pen to slaughterhouse. He whispers Jesus Christ to no one in particular. We hear him-- me, my sister Linda, my baby brother Willy, and Mercedes la cubana’s daughter who my mother babysits. When he comes home we have to be quiet. He comes into the dark living room. Dick Clark’s American Bandstand lights my father’s face white and unlined like a movie star’s. His black hair is combed into a wavy pompadour. He sinks into the couch, takes off work boots thick damp socks, rises to carry them to the porch. Leaving the room he jerks his chin toward the teen gyrations on the screen, says, I guess it beats carrying a brown bag. He pauses, for a moment to watch.

Cakes: Microwave milk, water, oil, and butter for two minutes. Make certain it is not too hot to touch (90–100 degrees. We don’t want to kill off our little hardworking yeast, do we? No. We are not killers). Crack eggs into liquid. In the mixing bowl of a standing mixer, combine 1 ½ cups of flour, the salt, sugar, and yeast. Add the liquid and stir thoroughly. Add remaining 2 cups of flour one cup at a time, stirring between each addition. With mixer on low and using the bread paddle or hook, mix dough for 4 minutes. If you don’t have a standing mixer for some strange reason, which I cannot fathom because they are the most useful things ever, you can knead it by hand for 8 minutes instead. Scrape dough into a greased and floured mixing bowl. Let rise for one hour in a warm place. (I preheat my oven to 100 degrees and then turn it off before putting the dough inside, covered with a towel. This is a Great Way to Not Kill Your Yeast.) After one hour, remove the dough and place on a floured cutting board. Gently roll it out to a 12 x 20 inch(ish) rectangle. Combine 3 tablespoons melted butter and ¼ teaspoon orange extract for the filling. Spoon the filling to cover the rectangle, then roll it up. It will be . . . slimy. Delicious, but slimy. Use a sharp knife to cut the log into 12 rolls. (They should be swirled like cinnamon rolls.) Place each roll cut side up in a greased muffin tin and let rise for a half hour covered with the towel. Preheat the oven to 400 degrees, then bake rolls (remove the towel first, flames are such a pain in the kitchen) for 14 minutes. Let them cool in the pan for a few minutes, then tip them out onto a large plate for the next step.

I got back into my car and followed the trucks; at the end of the road, the Polizei unloaded the women and children, who rejoined the men arriving on foot. A number of Jews, as they walked, were singing religious songs; few tried to run away; the ones who did were soon stopped by the cordon or shot down. From the top, you could hear the gun bursts clearly, and the women especially were starting to panic. But there was nothing they could do. The condemned were divided into little groups and a noncom sitting at a table counted them; then our Askaris took them and led them over the brink of the ravine. After each volley, another group left, it went very quickly. I walked around the ravine by the west to join the other officers, who had taken up positions above the north slope. From there, the ravine stretched out in front of me: it must have been some fifty meters wide and maybe thirty meters deep, and went on for several kilometers; the little stream at the bottom ran into the Syrets, which gave its name to the neighborhood. Boards had been placed over this stream so the Jews and their shooters could cross easily; beyond, scattered pretty much everywhere on the bare sides of the ravine, the little white clusters were multiplying. The Ukrainian “packers” dragged their charges to these piles and forced them to lie down over them or next to them; the men from the firing squad then advanced and passed along the rows of people lying down almost naked, shooting each one with a submachine bullet in the neck; there were three firing squads in all. Between the executions some officers inspected the bodies and finished them off with a pistol. To one side, on a hill overlooking the scene, stood groups of officers from the SS and the Wehrmacht. Jeckeln was there with his entourage, flanked by Dr. Rasch; I also recognized some high-ranking officers of the Sixth Army. I saw Thomas, who noticed me but didn’t return my greeting. On the other side, the little groups tumbled down the flank of the ravine and joined the clusters of bodies that stretched farther and farther out. The cold was becoming biting, but some rum was being passed around, and I drank a little. Blobel emerged suddenly from a car on our side of the ravine, he must have driven around it; he was drinking from a little flask and shouting, complaining that things weren’t going fast enough. But the pace of the operations had been stepped up as much as possible. The shooters were relieved every hour, and those who weren’t shooting supplied them with rum and reloaded the clips. The officers weren’t talking much; some were trying to hide their distress. The Ortskommandantur had set up a field kitchen, and a military pastor was preparing some tea to warm up the Orpos and the members of the Sonderkommando. At lunchtime, the superior officers returned to the city, but the subalterns stayed to eat with the men. Since the executions had to continue without pause, the canteen had been set up farther down, in a hollow from which you couldn’t see the ravine. The Group was responsible for the food supplies; when the cases were broken open, the men, seeing rations of blood pudding, started raging and shouting violently. Häfner, who had just spent an hour administering deathshots, was yelling and throwing the open cans onto the ground: “What the hell is this shit?” Behind me, a Waffen-SS was noisily vomiting. I myself was livid, the sight of the pudding made my stomach turn. I went up to Hartl, the Group’s Verwaltungsführer, and asked him how he could have done that. But Hartl, standing there in his ridiculously wide riding breeches, remained indifferent. Then I shouted at him that it was a disgrace: “In this situation, we can do without such food!

What if she had already done it to herself? What if she had shaved away from the surface of her brain whatever synaptic interlacings had formed her gift? She remembered reading somewhere that some pop artist once bought an original drawing by Michelangelo—and had taken a piece of art gum and erased it, leaving blank paper. The waste had shocked her. Now she felt a similar shock as she imagined the surface of her own brain with the talent for chess wiped away. At home she tried a Russian game book, but she couldn’t concentrate. She started going through her game with Foster, setting the board up in the kitchen, but the moves of it were too painful. That damned Stonewall, and the hastily pushed pawn. A patzer’s move. Bad chess. Hungover chess. The telephone rang, but she didn’t answer. She sat at the board and wished for a moment, painfully, that she had someone to call. Harry Beltik would be back in Louisville. And she didn’t want to tell him about the game with Foster. He would find out soon enough. She could call Benny. But Benny had been icy after Paris, and she did not want to talk to him. There was no one else. She got up wearily and opened the cabinet next to the refrigerator, took down a bottle of white wine and poured herself a glassful. A voice inside her cried out at the outrage, but she ignored it. She drank half of it in one long swallow and stood waiting until she could feel it. Then she finished the glass and poured another. A person could live without chess. Most people did. When she awoke on the sofa the next morning, still wearing the Paris clothes she had worn when losing the game to Foster, she was frightened in a new way. She could sense her brain being physically blurred by alcohol, its positional grasp gone clumsy, its penetration clouded. But after breakfast she showered and changed and then poured herself a glass of wine. It was almost mechanical; she had learned to cut off thought as she did it. The main thing was to eat some toast first, so the wine wouldn’t burn her stomach. She kept drinking for days, but the memory of the game she had lost and the fear of what she was doing to the sharp edge of her gift would not go away, except when she was so drunk that she could not even think. There was a piece in the Sunday paper about her, with one of the pictures taken that morning at the high school, and a headline reading CHESS CHAMP DROPS FROM TOURNEY. She threw the paper away without reading the article. Then one morning after a night of dark and confusing dreams she awoke with an unaccustomed clarity: if she did not stop drinking immediately she would ruin what she had. She had allowed herself to sink into this frightening murk. She had to find a foothold somewhere to push herself free of it. She would have to get help.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.

You are a weird-type person. Because only weird-type people sit in kitchens and basements and places all hours of the night, soldering things to boards to make machines go flickety-flock.

Their storytelling grew richer. One evening, Ali was consumed by a memory. She saw three ripe lemons on the wooden cutting board in her mother’s kitchen, right down to the sunlight spangling off their pores. She heard her mother singing while they rolled pie dough in a storm of flour.

Let me get this straight. You’re telling me I’m supposed to stand in front of a charging bear and spray it with a can of pepper?” Call fought back a grin. “It isn’t my idea of a good time, but it works. At least it usually does.” “You’re not speaking from personal experience?” “I’ve only had to use it once, but it did the trick. When that little stream of spray hit that grizzly in the face, he couldn’t get out of there fast enough.” Good Lord, the man had faced down a grizzly bear with a can of aerosol spray! She stared at that hard, rugged jaw, thought of Max Mason, and didn’t doubt it for a second. She grinned as she set the pepper spray down on what passed for a kitchen counter--a board with a strip of linoleum glued to the top. “That was very thoughtful. You know what they say in the Yukon--a can of pepper spray beats a bouquet of flowers any old day.

I follow her into the kitchen where she begins unloading the two brown paper bags onto the butcher-block island. I stand there watching as she pulls out a huge, freshly smoked mozzarella, which, by the way she handles it, I can tell is still warm. She sets it down on the cutting board along with the loaf of ciabatta. While I'm considering my next line of questioning, Renata explains, "Jake called to tell me he forgot to show you the postcard I sent out last week listing some new specialty vinegars I'm offering. He asked me to tell you he's interested in sampling some of the blood orange." I stand there looking puzzled, having been only momentarily distracted by the salad possibilities afforded by the aforementioned specialty vinegars. Perhaps a mild goat cheese, encrusted in herbs, baked and drizzled with a fruity olive oil and blood orange vinaigrette.

But I did wonder what she did, on those afternoons—not just Fridays either, because on the days I had speech team, somebody else’s mother or father dropped her at her door. It seemed like a lot of time to be alone. When I was by myself—and I loved being in my room on my own, reading on my bed or listening to music and staring at the glow-in-the-dark stars that my father had stuck on the ceiling when I was small—I could hear my mother moving around the house, the creaky boards upstairs or the faint murmur of the radio from the kitchen, and then I could smell dinner: the onions in the pan, or the whiff of meat cooking or the delicious pastry scent of a baking tart. Even when I was alone, I liked to know that I wasn’t really entirely alone; but that wasn’t how it was for Cassie.

It looks fine, Beverly.” “I grow faint at such praise.” “Don’t let it go to your head. We still have, what? Another six rooms to ready before the wedding guests arrive?” “Yes,” Beverly replied. “WE have six rooms left to arrange. After which WE will have to make haste to see that the kitchen is well stocked for the arrival of OUR chef.” She smiled winsomely. “I’m delighted you’ve come on board so enthusiastically, Beverly.” He was such an unbridled wretch, but such fun to trade unpleasantries with.

dishes, leads, food, Plates, Pillows, Portable Television, Pans, Propane bottles S - Shoes, Surf boards, Soaps (Bar, dishwashing detergent, washing machine,) Shampoo. T - Tool kit, Toaster, Trash Cans, Towels: hand, large, kitchen, Toothbrushes, Toothpaste, Toilet paper, Tea bags. U - Umbrella. V - Vacuum cleaner This is by no means a comprehensive list, and you probably have a few things of your own to add. What is important is that you start the list early, and then keep adding all the essentials that will need to be on it.   Maintaining

When the folks first left, and the evening of the first day came, the hunting cats slouched in from the fields and mewed on the porch. And when no one came out, the cats crept through the open doors and walked mewing through the empty rooms. And then they went back to the fields and were wild cats from then on, hunting gophers and field mice, and sleeping in ditches in the daytime. When the night came, the bats, which had stopped at the doors for fear of light, swooped into the houses and sailed about through the empty rooms, and in a little while they stayed in dark room corners during the day, folded their wings high, and hung head-down among the rafters, and the smell of their droppings was in the empty houses. And the mice moved in and stored weed seeds in corners, in boxes in the backs of drawers in the kitchens. And weasels came in the hunt the mice, and the brown owls flew shrieking in and out again. Now there came a little shower. The weeds sprang up in front of the doorstep, where they had not been allowed, and grass grew up through the porch boards. The houses were vacant, and a vacant house falls quickly apart. Splits started up the sheathing from the rusted nails. A dust settled on the floors, and only mouse and weasel and cat tracks disturbed it. On a night the wind loosened a shingle and flipped it to the ground. The next wind pried into the whole where the shingle had been, lifted off three, and the next, a dozen. The midday sun burned through the hole and threw a glaring spot on the floor. The wild cats crept in from the fields at night, but they did not mew at the doorstep any more. They moved like shadows of a cloud across the moon, into the rooms to hunt the mice. And on windy nights the doors banged, and the ragged curtains fluttered in the broken windows.

I cried with Daddy in the kitchen when we found out, bright fluorescent white strip bulb, blackness outside, snow, crown die-back, tiny ivory Inuit duck for using in a board game, Monopoly, two big wide Inuit snow shoes in a museum, the fact that I don’t know how the Inuits ever walked in those things.

Things in the kitchen were, thankfully, going according to plan. Ginny's hands moved at a gratifying pace over the stove. She deftly controlled the four burners to simmer sauces with ease. A pair of solid wooden cutting boards were positioned at her elbow, piled with minced garlic, leafy herbs, and fresh root vegetables. A beautiful cut of Angus beef rested on the counter, coming to room temperature and marinating in rich juices. An elevated twist on a white chocolate cheesecake chilled on the packed refrigerator shelf. All in all, she had planned a fabulous meal. This was how Ginny had always envisioned Mesquite running, smooth and well staffed, with happy guests at the table and herself at the helm. If she thought about it hard enough, which she rarely had time to do, Ginny would say this evening was damn near perfection. Feeling sentimental, she allowed herself a pour from the bottle of chilled Oregon pinot noir in the refrigerator. She wiped her fingers clean with a nearby tea towel and watched as the golden evening light filtered through the windows, illuminating the translucent burgundy liquid in her glass. This is how it should be, she thought to herself. Happy customers in the other room, her daughter and her sister all under one roof, and a warm place to call home. She'd be content if she knew it could last.

We've done the grilled tomato and peach pizza at Le Papillon Sauvage. We've served the beet and peach soup. And the peach and cucumber salsa over the chicken. The tarts. The cobblers. The homemade ice cream. I don't know. I'm tapped out for ideas." Phillipa rolled a peach on a cutting board, massaging it. "Pork," she said. "Peaches and pork would taste amazing together. Or pan-seared foie gras? What do you think?" "If you can come up with something interesting, I'm all for it." "Me?" she asked. "But you're the chef. And I want to be inspired by you." "That makes two of us," I said. "You're doing amazing things." Phillipa halved a peach, cut into it, and then handed over a slice. "Eat this, savor it. Find your inspiration!" she said, and as I bit into it, I tried, able to focus only on the texture. As the juices from the slice ran across my tongue and down my throat, the sensation transported me to my childhood, to the teachings of my grand-mère in this kitchen, and her recipe for a peach crumble. The way she taught me to knead the flour, butter, and sugar into flaky crumbs, working her gentle hands with mine. I could almost feel her next to me, smell her cinnamon and nutmeg scent.

When he finished he had a magnificent house, perched on the edge of a precipice at whose feet the ocean thundered, but it was a house that knew no happiness, for shortly after Whip had moved in with his third wife, the Hawaiian-Chinese beauty Ching-ching, who was pregnant at the time, she had caught him fooling around with the brothel girls that flourished in the town of Kapaa. Without even a scene of recrimination, Ching-ching had simply ordered a carriage and driven back to the capital town of Lihune, where she boarded an H & H steamer for Honolulu. She divorced Whip but kept both his daughter Iliki and his yet-unborn son John. Now there were two Mrs. Whipple Hoxworths in Honolulu and they caused some embarrassment to the more staid community. There was his first wife, Iliki Janders Hoxworth, who moved in only the best missionary circles, and there was Ching-ching Hoxworth who lived within the Chinese community. The two never met, but Howxworth & Hale saw to it that each received a monthly allowance. The sums were generous, but not so much so as those sent periodically Wild Whip's second wife, the fiery Spanish girl named Aloma Duarte Hoxworth, whose name frequently appeared in New York and London newspapers... p623 When the polo players had departed, when the field kitchens were taken down, and when the patient little Japanese gardeners were tending each cut in the polo turf as if it were a personal wound, Wild Whip would retire to his sprawling mansion overlooking the sea and get drunk. He was never offensive and never beat anyone while intoxicated. At such times he stayed away from the brothels in Kapaa and away from the broad lanai from which he could see the ocean. In a small, darkened room he drank, and as he did so he often recalled his grandfather's words: "Girls are like stars, and you could reach up and pinch each one on the points. And then in the east the moon rises, enormous and perfect. And that's something else, entirely different." It was now apparent to Whip, in his forty-fifth year, that for him the moon did not intend to rise. Somehow he had missed encountering the woman whom he could love as his grandfather had loved the Hawaiian princess Noelani. He had known hundreds of women, but he had found none that a man could permanently want or respect. Those who were desirable were mean in spirit and those who were loyal were sure to be tedious. It was probably best, he thought at such times, to do as he did: know a couple of the better girls at Kapaa, wait for some friend's wife who was bored with her husband, or trust that a casual trip through the more settled camps might turn up some workman's wife who wanted a little excitement. It wasn't a bad life and was certainly less expensive in the long run than trying to marry and divorce a succession of giddy women; but often when he had reached this conclusion, through the bamboo shades of the darkened room in which he huddled a light would penetrate, and it would be the great moon risen from the waters to the east and now passing majestically high above the Pacific. It was an all-seeing beacon, brillant enough to make the grassy lawns on Hanakai a sheet of silver, probing enough to find any mansion tucked away beneath the casuarina trees. When this moon sought out Wild Whip he would first draw in his feet, trying like a child to evade it, but when it persisted he often rose, threw open the lanai screens, and went forth to meet it. p625

They’re coming over to play board games. Or a game, rather. Bo muttered the title under his breath while busying himself around the kitchen. His boyish smirk told me he was intentionally evasive each time I asked, so I gave up trying and decided to hide out in my room.

I should have seen this well-practiced ritual for what it was, understood the level of performance here in Marioland, appreciated the experience, the time served together that allowed these hulking giants to dance wordlessly around each other in the cramped, heavily manned space behind the line without ever colliding or wasting a movement. They turned from cutting board to stove-top with breathtaking economy of movement, they hefted 300-pound stockpots onto ranges, tossed legs of veal around like pullets, blanched hundreds of pounds of pasta, all the while indulgently enduring without comment my endless self-aggrandizing line of witless chatter. I should have understood this femme/convict patois, this business with the women's names, the arcane expressions, seen it for what it was: the end result of years working together in a confined space under extreme pressure. I should have understood. But I didn't.

Many years later, when I began training as a plastic surgeon, I understood something that I had not that day in the kitchen arguing for Thalia to leave Tinos for the boarding school. I learned that the world didn’t see the inside of you, that it didn’t care a whit about the hopes and dreams, and sorrows, that lay masked by skin and bone. It was as simple, as absurd, and as cruel as that. My patients knew this. They saw that much of what they were, would be, or could be hinged on the symmetry of their bone structure, the space between their eyes, their chin length, the tip projection of their nose, whether they had an ideal nasofrontal angle or not. Beauty is an enormous, unmerited gift given randomly, stupidly. And so I chose my specialty to even out the odds for people like Thalia, to rectify, with each slice of my scalpel, an arbitrary injustice, to make a small stand against a world order I found disgraceful, one in which a dog bite could rob a little girl of her future, make her an outcast, an object of scorn.

        The toilet is the dirtiest place in your house. The following places have more germs, dirt, and bacteria than your toilet – a) Your cutting board has twice as much. b) Your keyboard has five times as much. c) Your phone has 500 times as much. d) Your carpet has 4,000 times as much. e) Your kitchen sponge has 200,000 times more germs than your toilet. Sponge…you win.

After seeing the fourth fish lose its head, then watching its headless corpse quivering on the cutting board, Josh hurried off. He thought he might have heard Al chuckling behind him as he fled the hotel’s kitchen.

LAST Waste-pipe sweat, unchecked, has stained the floor under the kitchen sink. For twenty years it’s eased my carelessness into a mean soft place, its dirty secret dark, in a common place. Today the pipe’s fixed. Workmen rip up the floor that’s served and nagged me all these good/bad years. They cut and set in new boards, to last for years. House-kept no more, I waltz out of the place clean-shod and leave no footprint on the floor, displaced and unfloored. This year, nothing goes to waste.

Ann put the oven to heat. She washed the lamb under the tap, turning it around to clean the entire leg. Then it was dried with a paper towel, stretched out on the cutting board to be hammered flat, and rubbed with salt and rosemary she took from the kitchen window. She waited for the oven to reach two hundred. The cleaned scent of the meat and the clatter of the water in the skink, the branches of rosemary, the dogs finding each other’s ears in the evening, the children being called indoors, servants standing on the road for the Indian bus, and the rising heat of the oven against the remaining heat of the day made her aware of her own happiness. This happiness was like the sea wind when the temperature of the water and the land reversed and everything was free in new darkness.

Darren McGrady Darren McGrady was personal chef to Princess Diana until her tragic accident. He is now a private chef in Dallas, Texas, and a board member of the Pink Ribbons Crusade: A Date with Diana. His cookbook, titled Eating Royally: Recipes and Remembrances from a Palace Kitchen, will be released in August 2007 by Rutledge Hill Press. His website is located at theroyalchef. I knew Princess Diana for fifteen years, but it was those last four years after I became a part of her everyday life that I really got to know her. For me, one of the benefits of being a Buckingham Palace chef was the chance to speak to “Lady Di.” I had seen her in the newspapers; who hadn’t? She was beautiful. The whole world was in love with her and fascinated by this “breath of fresh air” member of the Royal Family. The first time I met her, I just stood and stared. As she chatted away with the pastry chef in the Balmoral kitchen, I thought she was even more beautiful in real life than her pictures in the daily news. Over the years, I’ve read account after account of how the Princess could light up a room, how people would become mesmerized by her natural beauty, her charm, and her poise. I couldn’t agree more. In time, I became a friendly face to the Princess and was someone she would seek out when she headed to the kitchens. At the beginning, she would pop in “just for a glass of orange juice.” Slowly, her visits became more frequent and lasted longer. We would talk about the theater, hunting, or television; she loved Phantom of the Opera and played the CD in her car. After she and Prince Charles separated, I became her private chef at Kensington Palace, and our relationship deepened as her trust in me grew. It was one of the Princess’s key traits; if she trusted you, then you were privy to everything on her mind. If she had been watching Brookside--a UK television soap opera--then we chatted about that. If the Duchess of York had just called her with some gossip about “the family,” she wanted to share that, too. “You’ll never believe what Fergie has just told me,” she would announce, bursting into the kitchen with excitement. She loved to tell jokes, even crude ones, and would laugh at the shock on my face--not so much because of the joke, but because it was the Princess telling it. Her laughter was infectious.

Darren McGrady Darren McGrady was personal chef to Princess Diana until her tragic accident. He is now a private chef in Dallas, Texas, and a board member of the Pink Ribbons Crusade: A Date with Diana. His cookbook, titled Eating Royally: Recipes and Remembrances from a Palace Kitchen, will be released in August 2007 by Rutledge Hill Press. His website is located at theroyalchef. When she did entertain, always for lunch, the Princess made sure to keep the guest list small so that she could speak with everyone around the table. She believed in direct conversation and an informal atmosphere. But she didn’t wait for the world to come to her. I remember once she popped into the kitchen to ask for an early lunch. “I have to go and meet a little girl today that has AIDS, Darren,” she said. “Your Royal Highness”--I called her that until the day she died--“what do you say to a little girl with AIDS?” “Well, there is not a lot I can do or say,” she replied, “but if just by sitting with her and chatting with her, perhaps making her laugh at my bad jokes, I can take her mind off her pain for just that short time, then my visit will have been worth it.” Those words stuck with me and had an impact. After the Princess’s death, I moved to America as a personal chef and got heavily involved in charity work-and she was right.

into the bar area and through the kitchen, letting herself out of the back door. She knew the shops would be shut at this time but she had a faint hope that she might stumble across some kind-hearted baker who would open his door just for her. She could almost taste the thick warm dough, sniffed the air for a telltale whiff of it. There didn’t appear to be a bakery in the village at all. Or a café. In fact, as she moved down the high street she was shocked to see so many ‘For Sale’ signs, shops with nothing in the windows but a few chairs or rolls of carpet. Other windows were boarded up, even the graffiti half-hearted, illegible squiggles in spray paint, dull colours. There was faded writing drawn into the dust on one window, a notice promising an end-of-stock clearance

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

At the window, with it open, as rain sang across the land once dry, so the rain slipped in threads of current down cracks and toward the lows, the man wiped his glasses free of spray—beads that had hit the sill and splattered at him. He cleared his throat, put the glasses back on, picked up a cigarette weaving smoke into the pale-yellow room—a light cast by a single bulb dangling above the kitchen table from a cord, makeshift. “Would you say,” said the man now ashing his cigarette, smoke staining his words, his eyes toward the rain, “that I am very brave?” He then looked at the woman, wrapped in a blanket, her eyes tight against the chill, her body frail with age and labor, her hair winced gray by days. She tightened the blanket across her shoulders, leaned against a wall—faded white paint, cracked and spotting. “These days?” she said, and looked now at the rain, sighed as if she knew it only came to wash her off the land, to hoist their home from its foundation in a torrent toward the death of it—nature ravaging its boards and bones to splinters and shingles and scraps and refuse that would toss wildly in the breath of flood until it came to rest unrecognizable. She closed her eyes. Turned from the man. “I wouldn’t even call you handsome.

Remember now your Creator in the days of your youth, before the difficult days come, and the years draw near when you say, “I have no pleasure in them.” —Ecclesiastes 12:1 (NKJV) I was making rounds at the veterans hospital where I work, when an elderly gentleman in a wheelchair pointed his cane to a sign on a bulletin board. “Look, hon,” he said to his wife, “they’re having an old-fashioned Easter egg hunt on Saturday. It says here that the kids can compete in a bunny-hop sack race for prizes.” He barely came up for air. “Remember when we used to have those Easter egg hunts on our farm? The kids would color eggs at our kitchen table and get dye all over everything.” Just then, his wife noticed the smell of popcorn in the air. Volunteers sell it for a bargain price—fifty cents a sack. The veteran didn’t miss a beat. “Remember when we used to have movie night and you would pop corn? We’ve got to start doing that again, hon. I love popcorn. Movies too.” As I took in this amazingly joyful man, I thought of things I used to be able to do before neurofibromatosis took over my body. It was nothing to run a couple of miles; I walked everywhere. Instead of rejoicing in the past, I too often complain about my restrictions. Rather than marvel how I always used to walk downtown, shopping, I complain about having to use a handicap placard on my car so I can park close to the mall, which I complain about as well. But today, with all my heart, I want to be like that veteran and remember my yesterdays with joy. Help me, dear Lord, to recall the past with pleasure. —Roberta Messner Digging Deeper: Eph 4:29; Phil 2:14

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

Pike moved along the side of the house, looking into each window he passed, and checking for signs of tampering. The first room appeared to be a guest bedroom, and the next was the kitchen. The bedroom appeared undisturbed, but Pike’s view was limited. He saw dirty dishes, three empty beer bottles, and a cutting board on the kitchen counter. Pike told himself the dishes indicated Wilson and Dru planned to return home, but the goat heads and flies hung over him like battlefield smoke. After

Many years later, when I began training as a plastic surgeon, I understood something that I had not that day in the kitchen arguing for Thalia to leave Tinos for the boarding school. I learned that the world didn't see inside of you, that it didn't care a whit about the hopes and dreams, and sorrows, that lay masked by skin and bone. It was as simple, as absurd, and as cruel as that. My patients knew this. They saw that much of what they were, would be, or could be hinged on the symmetry of their bone structure, the space between their eyes, their chin length, the tip projection of their nose, whether they had an ideal nasofrontal angle or not.

Landon reappeared, wearing a shirt, and pointed to the trash bag. “All done with that? I’m taking them to the garage.” Colby did a quick scan of the kitchen. “Yeah, looks like we got it all.” “Cool.” He knotted the top together then lifted the bag. Glass bottles rattled inside. “This shit stinks. Our friends are pigs.” Matt pretended to clear his throat. “Says the beer pong champ.” He lifted his hands, his face masked in innocence. “Didn’t say a thing.” “Ha-ha, okay, okay. Yeah, so maybe I contributed.” Landon shouldered the weighted bag. “A lot. But I also kicked your ass.” “We,” I chimed in. “Considering how drunk you were, we should probably respect the solid seventy/thirty split of the win.” Landon opened the garage door and paused. “Hold that thought.” “Uh-oh, you got him all fired up now.” Matt laughed and plopped down on the couch in the now clean living room. “You got anything for a headache?” Colby nodded, reached into the kitchen cabinet where he stored the ibuprofen, then tossed him the bottle. The garage door reopened and Landon stepped through already talking. “Okay, so if I’m not mistaken, you’re saying you did seventy percent of the winning?” “Seems about right.” I grinned, just to egg him on. “What I’m thinking is we should just call it fifty/fifty because my drunkenness just took my superior beer pong skills down to average-guy range.” “Oh? So that’s what we want to call it? Hmm…Okay, if this helps keep your ego nice and inflated, I guess I can get on board with that.” “Hey now…” He forced back a smile. “Kidding. We all know I suck at beer pong. If it hadn’t been for my champion of a partner and Matt’s extreme inebriation, I wouldn’t have stood a chance. It was a team effort and we…how did you say it? Mopped the floors with the blood of our enemies?” “Damn girl, you’re feisty. This isn’t no red wedding. I just said we kicked some ass.” “Oh, you didn’t say something like that? Wow, now I see how the inflated ego comes about. That kind of win just really goes straight to the head. I’m like crazy with power.” “I’d say.” He laughed. “And remind me to never play against you.

A good knife and a good board; a trusty pan and a wooden spoon: you can cook almost anything if you have these plus a decent stove…

So, when our neighbor, Monsieur Saint-Jour, the oyster fisherman, invited my family out on his penas (oyster boat), I was enthusiastic. At six in the morning, we boarded Monsieur Saint-Jour's small wooden vessel with our picnic baskets and our sensible footwear.

The concert was over; the people filed out of the hall chattering and laughing, glad to relax and find the living level again, but my kinswoman made no effort to rise. The harpist slipped the green felt cover over his instrument; the flute-players shook the water from their mouth-pieces; the men of the orchestra went out one by one, leaving the stage to the chairs and music stands, empty as a winter cornfield. I spoke to my aunt. She burst into tears and sobbed pleadingly. “I don’t want to go, Clark, I don’t want to go!” I understood. For her, just outside the concert hall, lay the black pond with the cattle-tracked bluffs; the tall, unpainted house, with weather-curled boards, naked as a tower; the crook-backed ash seedlings where the dish-cloths hung to dry; the gaunt, moulting turkeys picking up refuse about the kitchen door.

Who are we taking?” Ed straightens, catching the cork in his palm. “Why can’t we all go together?” “Because it’s not junior prom,” Chris says. “We can’t just go solo?” “I mean, you could,” Chris says, “but this is gonna be a big deal with dancing and coupley stuff. Go solo and be the loner, go in a group and we’re the table of dudes—and Mills—sitting there awkwardly. We should get dates.” Reid rolls his dice and begins counting out his turn. “I call Millie.” “You call me?” “Whoa, whoa.” Derailed from his initial argument, Chris turns to Reid with a frown. “If we’re just going to pair up, why’d you pick her?” Reid shrugs and gives a vague nod in my direction. “She looks better in a ball gown.” Ed seems genuinely insulted. “You have obviously never seen me in one.” “I took you to the Deans’ Banquet last year,” Chris reminds Reid. “We had an awesome time.” His turn completed, Reid drops the dice onto the center of the board and picks up his drink. “We did. I’m just being fair and going with someone else this time.” Ed smacks Chris’s shoulder. “I’m more Reid’s type. Remember that cute bartender he liked? The one with the curly hair?” He makes a show of pointing to his head and the mass of auburn curls there. “Tell me we wouldn’t look great together.” “I can beat that.” Alex brings up a foot to rest on the table and rolls up the hem of his jeans, flexing his calf muscle. “Reid is a leg man. Just look at these stems. I could spin you all around that dance floor.” Reid watches each of them, bemused. “I mean, technically speaking, Millie is my type. Being female and whatnot.” “Is it weird to anyone that this roomful of straight men is fighting over Reid and not me?” I ask. Chris, Alex, and Ed seem to give this fair consideration before answering “No” in unison. I lift my glass of wine and take a deep swallow. “Okay, then.” Finally, Reid stands, carrying his empty glass into the kitchen. “Millie, you need anything?” “Other than tips on how to develop an alluring female presence?” I ask. “I’m good. Thanks.

Rosa di Parma, the Rose of Parma, is reserved for special occasions like Christmas or important guests, but it is so easy that you might make it more often. Mama Rosa’s version serves 8 to 10. 2 garlic cloves, finely minced ½ cup extra-virgin olive oil 1 beef tenderloin (3 to 4 pounds), well trimmed 1 pound Prosciutto di Parma, thinly sliced 8 ounces Parmigiano-Reggiano cheese, shaved into thin slices with a vegetable peeler 2 tablespoons butter, preferably from Parma 1 tablespoon coarse sea salt 1 teaspoon chopped fresh rosemary 6 sprigs fresh rosemary ½ cup brandy ¼ to ½ cup beef broth Directions – In a small bowl, whisk together the garlic and oil. – With a sharp knife, butterfly the tenderloin by cutting lengthwise almost all the way through, leaving just ¼ to ½ inch of meat before unfolding like a book. Cover with parchment paper and pound with a heavy frying pan until the beef is about ½ inch thick. Brush the beef with the garlic oil. – Cover entire surface of the beef with half the prosciutto, slightly overlapping the slices. Top the prosciutto with the shaved Parmigiano-Reggiano. Top with the remaining prosciutto, again overlapping slices slightly. – Starting at one edge, carefully roll the meat up into a log shape. Mama Rosa sews the edge of the seam closed with a needle and sewing thread. Alternatively, you can tie the roll at close intervals with kitchen twine, but you will not get as good a seal. – Place 1 tablespoon of the butter in a large saucepan over high heat. In a small bowl, mix the salt and chopped rosemary, then rub the herbed salt over the meat log. Add the beef to the pan and sauté, turning occasionally, until all sides are browned, about 10 minutes. – Dot the meat log with the remaining 1 tablespoon butter and scatter the rosemary sprigs in the pan. Pour the brandy over the top. Reduce the heat to low and cook for 30 minutes, adding broth as needed to keep the pan from drying out, until the beef is medium rare and reaches an internal temperature between 130°F and 135°F. – Remove the beef to a cutting board and let rest for 5 to 10 minutes. Slice into spirals and serve. Mangia!

The house at Creaky Farm had its own life to live. Loose gutters banging, boards creaking, leaks dripping. At night I would lie in my bunk listening to the kind of shit that gives no comfort. Mice rustling around. Or else the WWE of cockroach wrestling, maybe both. We knew that critter fiestas were had in the kitchen after hours because we found mouse poop all over, like they’d dropped turd trails to find their way back home. Obviously, a kitchen that’s kept like a pigsty is going to attract the wrong crowd. What did we know? We’re juveniles. Every day a fresh surprise. Many were the mornings I opened a new loaf of Wonder Bread, only to find something had tunneled through it from one end to the other. A mouse-size hole in every slice. Do you think Creaky let us throw that bread away? This man that saved every rubber band off the newspapers and called you a pussy if you didn’t eat your apple whole, the core and all? Mouse sloppy seconds, no exception. He said the toaster would kill the germs. Maybe so, because here I am telling the tale.

When he gave the floor a few desultory sweeps, the boards gleamed. Ariadne soon stopped scrubbing and gazed about, marvelling. Barely a quarter hour had elapsed before he collapsed in the armchair, looking peaky. Grudgingly, I made a pot of tea and brought him a cup along with one of the apricot buns left over from supper, for I couldn’t deny that he’d wrought a marvellous change upon the place and felt it only fair to show some appreciation, but also he kept swearing that he would never rise from the chair again if he was not granted some relief from the burden of his exhaustion. He gave me one of his loveliest smiles as he took the tea, green eyes glinting like dewed leaves when the sun strikes them, all quarrels forgotten. “Thank you, Em. You have saved me.” “Oh, shush,” I said, rendered a little breathless in spite of myself. “Just think,” he said, “if we marry, in all your life you will never have to worry about mice again.” I rolled my eyes. “You found mice, did you.” “In the back of the cupboard.” Ariadne let out a yelp and started away from the kitchen. I affected unconcern even as a shudder went through me. I’m embarrassed to admit that there is nothing in the world that disturbs me more than mice. I refilled Wendell’s tea, and he looked very smug. “You missed a few spiders,” I said, to offset the indulgence. “Just there.” “Spiders?” He sipped his tea. “I never interfere with spiders. I quite like them, in fact. They are tidy beasts who keep a place clean. Which is more than I can say about some people.

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

Until he was almost ten the name stuck to him. He had literally to fight his way free of it. From So Big (of fond and infantile derivation) it had been condensed into Sobig. And Sobig DeJong, in all its consonantal disharmony, he had remained until he was a ten-year-old schoolboy in that incredibly Dutch district southwest of Chicago known first as New Holland and later as High Prairie. At ten, by dint of fists, teeth, copper-toed boots, and temper, he earned the right to be called by his real name, Dirk DeJong. Now and then, of course, the nickname bobbed up and had to be subdued in a brief and bitter skirmish. His mother, with whom the name had originated, was the worst offender. When she lapsed he did not, naturally, use schoolyard tactics on her. But he sulked and glowered portentously and refused to answer, though her tone, when she called him So Big, would have melted the heart of any but that natural savage, a boy of ten. The nickname had sprung from the early and idiotic question invariably put to babies and answered by them, with infinite patience, through the years of their infancy. Selina DeJong, darting expertly about her kitchen, from washtub to baking board, from stove to table, or, if at work in the fields of the truck farm, straightening the numbed back for a moment’s respite from the close-set rows of carrots, turnips, spinach, or beets over which she was labouring, would wipe the sweat beads from nose and forehead with a quick duck of her head in the crook of her bent arm.

This time he kicked the other shin. I felt tears in my eyes and blinked to keep them back. He backed across the kitchen to the gas stove, turned on one of the burners and the pilot lit it. On top of the oven was a soldering iron, the old fashioned kind with a wooden handle and a heavy point. He stuck the pointed end in the flame of the burner and left it there. His eyes didn’t leave my face. “All right,” he said. “Donna’s in your apartment at the motor court. Later, if you can still talk, you’ll call her up and tell her to meet you someplace. But right now I’ve got another question. What are you and your hick friend looking for up here?” “Dolly Spangler’s murderer,” I said. “Who do you figure that might be?” “I haven’t figured. Singer Batts does the figuring. Where did you take him?” “Forget about him. Just concentrate on what I say. I want the paper—the report out of the Control Board files that you and your hick friend are looking for. Where is it?” “What makes you think we found it?” He lifted the soldering iron out of the burner and looked at it. It was pink. He stuck it back in the flame. “I think you did,” he said. “If you didn’t, you know where it is.” “All right,” I said. “Franklin Hollander’s got it. Bonnie Claire and her boys planted it on him.” One of his eyebrows flickered. “If you know that much,” he said, “you know Hollander doesn’t have it any more. Where is it?” He lifted the iron out of the fire. It was nice and red now. He spat on it and it sizzled. He walked my way. “You win,” I said. “I’ve got the paper. It’s in my pocket. You want me to reach in and get it?” He stopped and looked me over, looked at my pockets and back at my face. He didn’t want to come close enough to reach in my pocket. He would have to put down either the gun or the iron and he didn’t want to do that either. “Yeah,” he said finally. “Reach for it slow. Pull it out and drop it on the floor.

Annie stayed with Sam in the kitchen for a while, not helping with the cooking, but enjoying the company. The rhythm of his work relaxed her. ‘How do you think she seemed?’ He was chopping an onion and stopped, the sharp knife poised above the board. ‘Well. She’s put on a bit of weight.’ ‘I mean in herself.

and egg from her fingers she wiped her hands and went out to the café. ‘You’re not running in this hideous weather, are you?’ She took in her friend’s running gear, the autumn long-sleeved top now with the addition of a body warmer, a knitted hat, and gloves. ‘Can’t always use weather as an excuse,’ she puffed, a faint sound still coming from the earbuds that hung waiting around her neck. ‘I’d get far too lazy if I did.’ ‘Well, I’m in awe,’ Jo admitted. ‘It’s so cosy in here.’ Jess took in the twinkly lights which stood out all the more when it was so miserable outside. ‘And the tree smells beautiful.’ She sniffed in the scent that would soon be mingled with the smell of baking. ‘I almost don’t want to venture outside again, but I must, so it’s a banana smoothie to go for me, please.’ ‘Coming right up.’ Jo went out to the kitchen and chopped the fruit, poured milk, drizzled honey and had the takeaway drink whizzed up in no time. Jess was perusing the postcards board by the time Jo came out with her smoothie and a paper straw to push through the lid on top. She was repinning the card that had come today. Locals were invited to read the cards at their leisure – it was a big part of the community feel in the café. ‘Harry seems to be having fun,’ she said, closing her eyes briefly at the refreshing first sip of her drink. ‘It was sitting on the mat this morning when I got here.’ It had fallen through the letterbox at the bottom of the door and landed writing side up and Jo’s heart had skipped a beat when she unlocked the door to the café, hoping with everything she had that the card was from her secret admirer, but when she’d seen Harry’s name she’d shaken away the thought, glad she could pin up a card from someone who would always be a friend. She was so pleased he’d found a fresh start and seemed happy and she was even happier she hadn’t let nostalgia

We were driving up to Palos Verdes from Long Beach after a day of second grade. I was eight years old. I had written, illustrated, and turned in a story that required my grandmother’s presence at school, a substitution for my mother who was always at work. We met with Sister Mary, the principal, and Sister Bernadette, the nice one, and the school nurse. As we drove home, my grandmother asked me to read the offending piece aloud. In the story, it is an October night. Five girls are invited to a slumber party. Each girl has a defining characteristic: one of them is sporty, one is brainy, one is shy, one of them is the most beautiful and the leader. One of them is the orphan. During the slumber party the girls play with a Ouija board and detect the existence of spirits. They perform a séance to entreat the spirits to come closer. They perform “Light as a Feather, Stiff as a Board,” lifting the Orphan with their fingertips because she is the smallest. All the lights go out and she ascends toward the ceiling. They are successful. The Orphan drops down to the floor, unconscious. She wakes up and realizes that she is not alone. She has been possessed by an evil spirit, her twin who died when they were in the womb. The Evil Twin begins to twist her thoughts, then her words. The Orphan knows it will make her do awful things, turn her into someone she doesn’t want to be. She goes to the kitchen, where the mother of one of the girls is cooking. The Evil Twin tells her to pick up a knife. The Orphan picks it up. The Evil Twin tells her to use the knife to kill the mother, then her friends. The Orphan stabs herself in the chest instead. The End, I said. I watched for my grandmother’s reaction. From this vantage point it doesn’t take a psychologist to see how terrified I was by what might seize me. There was already a split in me: disorder, abandonment. I leaned into the gothic to illustrate what I couldn’t articulate. At eight years old, I unconsciously understood the function of symbols. I mimicked my favorite writer, Poe, but with this story I had taken the perilous and grandiose first step of making it my own. Did I already know that art could make sense of madness? Did my grandmother? Her navy Cadillac was at a stoplight. There was a Pavilions supermarket behind her, a row of eucalyptus trees, an air-conditioned stream through the car that made my nose run. She looked at me, so directly I flinched, and she said, Never stop writing.

He grunted and tightened his grasp. “Stop it.” He lifted one hand and spanked her once, firmly, on her bottom. She went board stiff at the action. “You did not . . . I cannot . . . You hit me!” He flung open the rear door to the Falconwell kitchens and marched her inside. Placing his lantern on a nearby table, he set her down at the center of the dark room. “You’re wearing half a dozen layers of clothing and a winter cloak. I’m surprised you felt it at all.” Penelope’s eyes flashed with fury. “Nevertheless, a gentleman would never dream of . . . of . . .” He watched her flounder for the word, enjoying her discomfort, finally offering, “I believe the word you are looking for is ‘spanking.’ ” Her eyes went wide at the word. “Yes. That. Gentlemen don’t . . .” “First, I thought we’d already established that I am not a gentleman. That ship sailed long ago. And second, you’d be surprised what gentlemen do . . . and what ladies enjoy.

dry not only my sponges but also my cutting boards, colanders, and dishes on my veranda. Sunlight is a good disinfectant, and my kitchen always looks very tidy because I don’t need a dish rack. In fact, I don’t even own a dish rack. I put all the dishes I wash into a large bowl or colander and place this on the veranda to dry. I can wash them in the morning and just leave them outside. This is an excellent solution for people living on their own or for those who don’t use many dishes. Where do you store your oil, salt, pepper, soy sauce, and other seasonings? Many people keep them right beside the stove because they want them close at hand for the sake of convenience. If you are one of these people, I hope you will rescue them right now. For one thing, a counter is for preparing food, not for storing things. Counter space beside the stove, in particular, is exposed to splatters of food and oil, and the seasonings kept here are usually sticky with grease. Rows of bottles in this area also make it much harder to keep clean, and the kitchen area will always be covered in a film of oil. Kitchen shelves and cupboards are usually designed to store seasonings and spices, so put them away where they belong. Quite often, a long, narrow drawer is located next to the oven that can be used for this purpose.

Maybe Sloan would agree to a deal. I’d talk to someone about some of my issues if she would agree to go to grief counseling. It wasn’t me giving in to Josh like she wanted, but Sloan knew how much I hated therapists, and she’d always wanted me to see someone. I was debating how to pitch this to her when I glanced into the living room and saw it—a single purple carnation on my coffee table. I looked around the kitchen like I might suddenly find someone in my house. But Stuntman was calm, plopped under my chair. I went in to investigate and saw that the flower sat on top of a binder with the words “just say okay” written on the outside in Josh’s writing. He’d been here? My heart began to pound. I looked again around the living room like I might see him, but it was just the binder. I sat on the sofa, my hands on my knees, staring at the binder for what felt like ages before I drew the courage to pull the book into my lap. I tucked my hair behind my ear and licked my lips, took a breath, and opened it up. The front page read “SoCal Fertility Specialists.” My breath stilled in my lungs. What? He’d had a consultation with Dr. Mason Montgomery from SoCal Fertility. A certified subspecialist in reproductive endocrinology and infertility with the American Board of Obstetrics and Gynecology. He’d talked to them about in vitro and surrogacy, and he’d had fertility testing done. I put a shaky hand to my mouth, and tears began to blur my eyes. I pored over his test results. Josh was a breeding machine. Strong swimmers and an impressive sperm count. He’d circled this and put a winking smiley face next to it and I snorted. He’d outlined the clinic’s high success rates—higher than the national average—and he had gotten signed personal testimonials from previous patients, women like me who used a surrogate. Letter after letter of encouragement, addressed to me. The next page was a complete breakdown on the cost of in vitro and information on Josh’s health insurance and what it covered. His insurance was good. It covered the first round of IVF at 100 percent. He even had a small business plan. He proposed selling doghouses that he would build. The extra income would raise enough money for the second round of in vitro in about three months. The next section was filled with printouts from the Department of International Adoptions. Notes scrawled in Josh’s handwriting said Brazil just opened up. He broke down the process, timeline, and costs right down to travel expenses and court fees. I flipped past a sleeve full of brochures to a page on getting licensed for foster care. He’d already gone through the background check, and he enclosed a form for me, along with a series of available dates for foster care orientation classes and in-home inspections. Was this what he’d been doing? This must have taken him weeks. My chin quivered. Somehow, seeing it all down on paper, knowing we’d be in it together, it didn’t feel so hopeless. It felt like something that we could do. Something that might actually work. Something possible. The last page had an envelope taped to it. I pried it open with trembling hands, my throat getting tight. I know what the journey will look like, Kristen. I’m ready to take this on. I love you and I can’t wait to tell you the best part…Just say okay. I dropped the letter and put my face into my hands and sobbed like I’d never sobbed in my life. He’d done all this for me. Josh looked infertility dead in the eye, and his choice was still me. He never gave up. All this time, no matter how hard I rejected him or how difficult I made it, he never walked away from me. He just changed strategies. And I knew if this one didn’t work he’d try another. And another. And another. He’d never stop trying until I gave in. And Sloan—she knew. She knew this was here, waiting for me. That’s why she’d made me leave. They’d conspired to do this.

Reluctantly, she entered the delicatessen with a soda fountain and cases of cold meat. There were twenty different kinds of cheeses, barrels of pickles, and sausages hanging from the ceiling. A sandwich board stood behind the counter, listing specialty sandwiches. Rosie scanned the selection: turkey club on a French roll, Canadian ham and Gruyère cheese, roast beef with horseradish and Bermuda onions. She pictured Ben standing in their kitchen after a long day at the studio. He would assemble almost every item in the fridge: ham, Swiss cheese, mustard, pickles, mayonnaise, sprouts, lettuce, and tomatoes. He would carefully spread the mustard on a whole-wheat roll and build a sandwich as if he was constructing a pyramid.

There’s a bit of cutting to be done, so maybe three or four days. Gérard is coming in to sort the electrics this week, so we might have to work around him. Then it’s skirting boards and architrave, hanging the doors and your next task will be painting. I’ll be plumbing in the bathroom and the kitchen while you do that.

HOUSEHOLD MAINTENANCE I’ve written the following list to help you with the maintenance tasks that will have the most impact on the longevity of your belongings. Every day Act fast to clean up spills on furniture or clothing. Update software as needed to avoid getting hacked. Every week Vacuum, dust, and clean the house and furniture. Condition regularly worn shoes. Clean clothes as necessary. Clean out the dishwasher filter. Every month Descale the coffee maker (see this page). Condition regularly used leather bags and shoes worn less often. Fix any garments in the mending pile. Every three months Oil wood cutting boards and spoons. Put frozen vinegar cubes in the garbage disposal. Check the smoke alarms. Check the water softener (if you have one). Every six months Deep clean the house. Turn and vacuum the mattress. Launder the pillows and duvet. Polish wood furniture. Deep clean the fridge. Clean the refrigerator coils. Put petroleum jelly on the fridge seals. Run the cleaning cycle of the dishwasher and washing machine. Inspect the gutters. Every year Take stock of the items in your life (see Chapter 8). Have any leather jackets professionally cleaned. Get the knives sharpened. Clean the filter in the kitchen hood fan. Check the grouting around the tiles in the kitchen and bathroom. Flush the hot-water system and have the boiler serviced. Inspect the roof and exterior of your home (best done in spring/summer). Fix any loose fixings or screws. Clean and consider repainting/resealing the exterior woodwork. Every two years Have a professional deep clean of your upholstery and carpets.

In honor of the new-guy-cooks rule, I made breakfast for the crew on C shift. A Mexican egg skillet, my specialty. I was on probation—the probie. Even though I was five years into the job, I was only five shifts into this station. That meant I was the last one to sit down to eat and the first one to get up and do dishes. I was practically a servant. They had me cleaning toilets and changing sheets. All the grunt work. Sloan and Kristen opted to help me, and Brandon took pity on me, so they all stood in the kitchen wiping counters and scraping food off plates while I washed the dishes and Shawn and Javier played cribbage at the table. Kristen had glared all through the meal, but only when she didn’t think anyone was watching. It was kind of funny, actually. I kept ribbing her. From what I gathered through my prodding, she’d told everyone the shirt was her boyfriend’s. I wasn’t going to say anything. Brandon didn’t need to have the thunder stolen from his new truck by learning it had already been defiled, but I was drawing untold amounts of enjoyment from giving Kristen shit. And she didn’t take any of it lying down either. She matched me tit for tat. “So, Josh, you drive the fire truck, huh?” Kristen asked casually, wiping down the stove. “I do.” I smiled. “Are you any good at it? No problems stopping that thing when you need to?” She cocked her head. “Nope. As long as someone doesn’t slam on the brakes in front of me, I’m good.” Glare. Smirk. Repeat. And Sloan and Brandon were oblivious. It was the most fun I’d had in weeks. Sloan handed me the cutting board to wash. “You’ll be walking Kristen down the aisle at the wedding.” She smiled at her friend. “She’s my maid of honor.” “I hope you walk better than you drive,” Kristen mumbled under her breath.

Most Americans don’t realize that their nutritional advice is based on such a narrow set of health concerns, nor that large edible-oil companies have been contributing funds to their trusted, guiding institutions, such as the AHA, as well as to schools of medicine and public health. And while the scientists at large food manufacturers might understand the problems of unsaturated oils, they have not had alternatives to work with, due to the prevailing stigma against saturated fats. Everyone has therefore gotten on board with the advice to use vegetable oils in both the home and industrial kitchens alike. Our

Most Americans don’t realize that their nutritional advice is based on such a narrow set of health concerns, nor that large edible-oil companies have been contributing funds to their trusted, guiding institutions, such as the AHA, as well as to schools of medicine and public health. And while the scientists at large food manufacturers might understand the problems of unsaturated oils, they have not had alternatives to work with, due to the prevailing stigma against saturated fats. Everyone has therefore gotten on board with the advice to use vegetable oils in both the home and industrial kitchens alike. Our consumption has moved from saturated fats at the beginning of the twentieth century to partially hydrogenated oils to polyunsaturated oils. We have therefore unwittingly been subject to a chain of events starting with the elimination of animal fats and eventually winding up with formaldehydes in our food.

Oatmeal Breakfast Soup YIELD: 6 SERVINGS (ABOUT 8 CUPS) BREAKFAST was the inspiration for this soup, which has become a favorite at our house. Bacon, oatmeal, and milk are breakfast ingredients. And leeks? Well, I always put leeks in my soup. I microwave the bacon until crisp because Gloria always does so with good results, but it could be cooked in a skillet as well. Although I use coarsely granulated Irish oatmeal, which is chewy and flavorful, the soup is good made with quick-cooking oatmeal, provided you reduce the preparation time and the liquid accordingly. The first part of the recipe—bacon, leeks, and oatmeal—can be prepared ahead. It is better to add the milk and half-and-half at the last moment, however, for a fresher, cleaner-tasting soup. Finishing the soup with both milk and half-and-half is best, although using milk only is fine. 6 slices bacon (6 to 7 ounces), preferably maple- or honey-cured 2 small leeks, trimmed, with most of the green left on, sliced thin, and washed (2½ cups) 5 cups water 1 cup Irish coarse oatmeal 1½ teaspoons salt (less if bacon is highly salted) 1 cup half-and-half 1 cup milk ½ teaspoon freshly ground black pepper Arrange the bacon on a microwave oven tray, cover with paper towels, and cook on full power for about 4 minutes, or until the slices are crisp and brown. Reserve about 2 tablespoons of the bacon fat, and transfer the bacon to a cutting board. Cut the bacon into ½-inch pieces, and set it aside. Put the reserved bacon fat in a saucepan. Add the sliced leeks, and cook over medium heat for 5 to 6 minutes, until softened. Add the water, and bring to a boil. Add the oatmeal and salt, stir, and bring to a boil. Reduce the heat to very low, cover (with the lid placed slightly ajar, so the oatmeal doesn’t boil over), and cook gently for 25 to 30 minutes, or until the oatmeal is tender. (The recipe can be made to this point up to 24 hours ahead of time.) At serving time, add the half-and-half, milk, and pepper, and bring to a boil. Serve hot with the bacon pieces sprinkled on top.

Many years later, when I began training as a plastic surgeon, I understood something that I had not that day in the kitchen arguing for Thalia to leave Tinos for the boarding school. I learned that the world didn’t see the inside of you, that it didn’t care a whit about the hopes and dreams, and sorrows, that lay masked by skin and bone. It was as simple, as absurd, and as cruel as that. My patients knew this. They saw that much of what they were, would be, or could be hinged on the symmetry of their bone structure, the space between their eyes, their chin length, the tip projection of their nose, whether they had an ideal nasofrontal angle or not. Beauty is an enormous, unmerited gift given randomly, stupidly.

From a long board, he watched her rake a pile into the stockpot: tomatoes and garlic, orange peel and bay, the heads and spines and tails of a dozen sardines. She plunged a knife into a spider crab and split it in two, tossing it after. She hadn't noticed Al standing behind her. He cleared his throat, and she swung around. "Oh, goodness," she said. "You've been busy." She held to his face a mortar of green pounded herbs and garlic, a rouille so sharp it made his eyes water. And then a hard loaf of bread, white fish steaks translucent as china; she put a salted almond in his mouth, a crust dipped into the stockpot, her finger. She was giddy, beautiful, his wife. She poured the stock through a strainer, pressing on the bones and shells with the back of a wooden spoon. She poached the fish steaks, some tiny rings and tangles of squid, picking out the mussels as they opened; she toasted bread; she warmed a Delft tureen with boiling water. She set the table, handing a cold bottle of white wine from the refrigerator and a corkscrew to him. "There's so much in this kitchen," she whispered. "Is Gigi here?" "No, not ever, I don't think. But she's got every kind of gadget. Look at this. Do you know what this is?" She held up a Bakelite-handled comb with a dozen tines. Al waited. "It's for slicing cake," she said.

You mean you have to pay money to go in these old places?" marveled Michael. "Of course," said Jo Dee. "That's how they help pay for the restoration of the houses, silly." "Let's go," Brian said. "I know a shortcut." He turned quickly and led them through the backyard past an old stone well, the kitchen building, a gnarled scuppernong grapevine that looked as if it were as old as the house itself, the herb garden, and a small outbuilding. "Maybe the head's in here," Michael said, giving the door a shove. Jo Dee and Brian laughed. "Why don't you see?" said Brian in an I-dare-you voice. "Ok," Michael said bravely, shoving the door open as the others snickered louder. He pranced inside, then turned around in the doorway and shrugged his shoulders. "There's nothing in here but three dumb holes in a long board." Jo Dee and Brian burst into laughter. Michele joined them in spite of herself. Michael's tiny brown freckles were turning pink. "They're small, medium and large—kind of like for the three bears," he said, his face growing redder with a combination of confused anger and embarrassment. Now the others were falling on the grass giggling. "What's so funny?" Michael demanded. "Can't you even guess what that building is for?" Brian asked. "It's the necessary house," Jo Dee hinted. "Necessary for what?" Michael said, coming back down the steps. "For something very necessary!" Brian said. Michael looked totally confused, his face puckered like a little pink prune. Michele figured he'd had all the teasing he could take for one morning. "This was their bathroom!" she told him. Michael's mouth fell open. "You mean outside? Out here? And they sat on . . . oh, brother!

deciding how best to play with Bambi before taking her down. Fallyn met his gaze, refusing to feel small in his presence, though in her bare feet, she was exactly that. “Your whole family spat on my mother’s casket, but you’re bringing me flowers?” “Papa D left the family business to me, and I’m tired of burying people. Aren’t you?” “Well, yeah. I’ve been trying to make peace for years, but you never seemed up for it. Now you’re bringing me flowers?” Tired of holding onto the declaration of a truce, Vince laid the bouquet on the employee desk. “I guess I am. You’re well within your rights to open a store here. Killian and I have an understanding. I trust you’re keeping everything above board?” Fallyn raised her chin defiantly, knowing her sass made her look every bit the twelve years younger than him she was. “Our family never dealt.” His lower lip tightened. “I’m well aware. I was talking about the loan sharking. None of that going on through here?” Fallyn took a steadying breath. “Killian’s moving the family business away from sharking so he can dole out more reasonable loans, and I was never involved in any of that when we did. You know that. It’s just a bakery, nothing more.” “We stopped dealing, too. I was just checking.” “You can check with Killian. You know he’s in charge.” “Yes, but I can tell if you’re lying to me or not. With them, it’s anybody’s guess. I want things to stay peaceful. With one look, you’re an open book.” He motioned around the kitchen. “More things like this happening is what I want.” He lowered his gaze to hers, piercing her with his icy stare that was both scrutinizing and superior. “Joey told me he was here last week. Did he cause any trouble?” “No, but he probably should stay away for a bit. He showed up fishing for trouble, and Danny and Carrigan almost gave him exactly that.

Mark Bittman is the New York Times’s “minimalist cook” and author, whose books include: How to Cook Everything, The VB6 Cookbook, and The Food Matters Cookbook. Bittman says you can do virtually all the cooking you need to with just these cooking supplies. 6 Use this list as your guide when minimizing your kitchen: eight-inch, plastic-handle stainless alloy chef’s knife instant-read thermometer three stainless steel bowls sturdy pair of tongs sturdy sheet pan plastic cutting board paring knife can opener vegetable peeler colander small, medium, and large cast-aluminum saucepans medium nonstick cast-aluminum pan large steep-sided, heavier-duty steel pan skimmer slotted spoon heat-resistant rubber spatula bread knife big whisk food processor salad spinner Microplane grater coffee and spice grinder blender knife sharpener

I could have explained that I wanted to walk without Doofus and get some air. But it would be pretty unusual—one might even go so far as to say unheard of—for me to take a hike on a winter night when I was exhausted from boarding all day. I could also come right out and tell both of them that Nick had fallen on the slopes today and I wanted to check on him. But then Mom would suggest I take the car to his house. And then I could never pull off the charade that I just happened by his mansion while walking my dog. Besides, it was the principle of the thing—the very idea that Josh saw I wanted to walk Doofus and he was going out of his way to foil me, like a normal little brother. This made me angry. Did he want Nick to die on the floor of his bathroom from an overdose of mentholated rub? Did he want me to spend the last eighty years of my lifespan in a convent? Maybe he was mad that I was trying to sneak out of the house wearing his jeans for the third day in a row. “I am taking Doofus for another walk,” I said clearly, daring him to defy me. “That would not be good for Doofus.” Josh folded his arms. “Mom, that would not be good for Doofus.” Oh! Dragging Mom into this was low. Not to mention Doofus. “Since when is going for a walk not good for a dog?” I challenged Josh. “He’s an old dog!” Josh protested. “He’s four!” I pointed out. “That’s twenty-eight in dog years! He’s practically thirty!” “Strike!” Mom squealed amid the noise of electronic pins falling. Then she shook her game remote at both of us in turn. “I’m not stupid, you know. And I’m not as out of it as you assume. I know the two of you are really arguing about something else. It’s those jeans again, isn’t it?” She nodded to me. “I should cut them in half and give each of you a leg. Why does either of you want to wear jeans with ‘boy toy’ written across the seat anyway?” “I thought that was the fashion,” Josh said. “Grandma wears a pair of sweatpants with ‘hot mama’ written across the ass.” “That is different,” Mom hissed. “She wears them around the kitchen.” I sniffed indignantly. “I said,” I announced, “I am going for a walk with my dog. My beloved canine and I are taking a turn around our fair community. No activity could be more wholesome for a young girl and her pet. And if you have a problem with that, well! What is this world coming to? Come along, dear Doofus.” I stuck my nose in the air and stalked past them, but the effect was lost. Somewhere around “our fair community,” Mom and Josh both had lost interest and turned back to the TV. Or so I thought. But just as I was about to step outside, Josh appeared in the doorway between the kitchen and the mud room. “What the hell are you doing?” he demanded. I said self-righteously, “I am taking my loyal canine for a w—” “You’re going to Nick’s, aren’t you?” he whispered. “Do you think that’s a good idea? I heard you yelled at him for no reason at the half-pipe, right before he busted ass.” I swallowed. Good news traveled fast. “So?” “So, why are you going over there? Best case scenario, you make out with him again and then have another fight.” Good news about everything traveled fast.

I'm completely out of control, and I can hear the beginnings of the chant, get/out/, but now that I'm not being touched maybe I can master it and I shut the world out: separating an orange into skinless sections. Peel it, but not with your fingers. Level off the top and bottom. Set it on the board. Remove the peel in strips with a paring knife, pushing down from the top to bottom with slow, curved strokes. Nick off all the white parts. Cup the cool, wet skinless fruit in your hand. Take care. Don't rush. Press the blade into the flesh of the orange, sink it down, a segment at a time, along the left side of the skin and then the right. Left and right. Left and right. As close as you can to the membrane. Press to the center with your knife, level and easy. If you cut right, the segment will fall out onto the board, triangular, gleaming. Left and right. Left and right. If you rush you'll cut yourself. Take care with it. Cut right along the seam, right where the sweet fruit meets the tough membrane. Let and right. Left and right. As close as you can.

Scents waft from the kitchen, dancing around the halls to find me and tickle my nose. Warm and comforting and mouthwatering. "Come closer," those scents seem to say. "Come see what we have for you." Come. How can I ignore that? So I don't. I follow the siren's call and find the siren herself at the very center of activity. Delilah moves with utter confidence in her kitchen--- because it is unequivocally hers now. This is a prima ballerina performing a solo. Not a fast-paced, frantic dance, but slow and easy, controlled power in motion. Knowing that she hasn't yet noticed me, I simply watch her work, admiring the curves of her body as she reaches for a spoon to taste a sauce. The pink tip of her tongue flashes as she licks her lush top lip. Something hot and tight clenches low in my gut at the sight. Then she's moving again, adding a spice to her sauce; a flick of her wrist controls the temperature on the stove. My body remembers the feel of hers, the way she cuddled up in my lap for those few mindless minutes. I was surprised enough that she did it. I simply held her, afraid to make any move that might startle her away. She was warm and soft, her tan skin smelling of butter and cinnamon sugar. I wanted to sit there all night and breathe her in. I wanted to let my hands roam over those plump curves and learn each one. It was an act of careful coordination to keep her from noticing just how much she affected me. It was worth the painful dick and the aching gut of lust because in that moment, she felt perfect. She turns back to the center island and the cutting board there and sees me. The loose-limbed ease of her body dies. She's all twitchy now, eyeing me like a feral barn cat as if I might try to lash out and catch her. Tempting.

For the past few years people had been talking about how Chinatown was going to be torn down to make way for a big train terminal. With that possibility, conditions had declined. Landlords refused to do repairs, and tenants were too scared to ask. Any mention of Chinatown to white society only brought a sigh, a shrug of the shoulders, and a breezy, “Yes, conditions are bad, but they are Chinese!” So broken windows were boarded up, keeping out rain and cold winds in winter, flies and dust in summer, and light and fresh air all year. If a sink or a toilet became disconnected, then whatever went down the drain ran out on kitchen floors or under houses. In many buildings, standing water and rubbish filled cellars.