Kitchen Food Quotes

your body is not a temple, it's an amusement park. Enjoy the ride.

Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

Huh - Why is Max in the kitchen?" Dr.Martinez: "We're cooking." Gazzy: "She's just keeping you company, right?" Dr.Martinez: "No, she's cooking." Nudge: "Cooking...food?" Max: "Yes, I'm cooking food, and it's great, and you're going to eat it, you twerps!

Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.

Who am I? Who am I?” “You’re Jude St. Francis. You are my oldest, dearest friend. You’re the son of Harold Stein and Julia Altman. You’re the friend of Malcolm Irvine, of Jean-Baptiste Marion, of Richard Goldfarb, of Andy Contractor, of Lucien Voigt, of Citizen van Straaten, of Rhodes Arrowsmith, of Elijah Kozma, of Phaedra de los Santos, of the Henry Youngs. You’re a New Yorker. You live in SoHo. You volunteer for an arts organization; you volunteer for a food kitchen. You’re a swimmer. You’re a baker. You’re a cook. You’re a reader. You have a beautiful voice, though you never sing anymore. You’re an excellent pianist. You’re an art collector. You write me lovely messages when I’m away. You’re patient. You’re generous. You’re the best listener I know. You’re the smartest person I know, in every way. You’re the bravest person I know, in every way. You’re a lawyer. You’re the chair of the litigation department at Rosen Pritchard and Klein. You love your job; you work hard at it. You’re a mathematician. You’re a logician. You’ve tried to teach me, again and again. You were treated horribly. You came out on the other end. You were always you.” "And who are you?" "I'm Willem Ragnarsson. And I will never let you go.

Sometimes he wakes so far from himself that he can’t even remember who he is. “Where am I?” he asks, desperate, and then, “Who am I? Who am I?” And then he hears, so close to his ear that it is as if the voice is originating inside his own head, Willem’s whispered incantation. “You’re Jude St. Francis. You are my oldest, dearest friend. You’re the son of Harold Stein and Julia Altman. You’re the friend of Malcolm Irvine, of Jean-Baptiste Marion, of Richard Goldfarb, of Andy Contractor, of Lucien Voigt, of Citizen van Straaten, of Rhodes Arrowsmith, of Elijah Kozma, of Phaedra de los Santos, of the Henry Youngs. “You’re a New Yorker. You live in SoHo. You volunteer for an arts organization; you volunteer for a food kitchen. “You’re a swimmer. You’re a baker. You’re a cook. You’re a reader. You have a beautiful voice, though you never sing anymore. You’re an excellent pianist. You’re an art collector. You write me lovely messages when I’m away. You’re patient. You’re generous. You’re the best listener I know. You’re the smartest person I know, in every way. You’re the bravest person I know, in every way. “You’re a lawyer. You’re the chair of the litigation department at Rosen Pritchard and Klein. You love your job; you work hard at it. “You’re a mathematician. You’re a logician. You’ve tried to teach me, again and again. “You were treated horribly. You came out on the other end. You were always you.

Good food is very often, even most often, simple food.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

You missed breakfast," Jason announced as Trevor stepped into the large busy kitchen filled with Bradfords and food. "That's fine. I'm not really hungry," he said, barely aware or caring that all activity in the busy kitchen suddenly stopped as every Bradford in the room, even one year old Cole stopped trying to climb onto the counter to get at the large platter of cookies his mother made to stare at him in disbelief.

The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.

All I can think of is the emaciated bodies of children on our kitchen table as my mother prescribes what the parent's can't give. More food.

There’s an organic grocery store just off the highway exit. I can’t remember the last time I went shopping for food.” A smile glittered in his eyes. “I might have gone overboard.” I walked into the kitchen, with gleaming stainless-steel appliances, black granite countertops, and walnut cabinetry. Very masculine, very sleek. I went for the fridge first. Water bottles, spinach and arugula, mushrooms, gingerroot, Gorgonzola and feta cheeses, natural peanut butter, and milk on one side. Hot dogs, cold cuts, Coke, chocolate pudding cups, and canned whipped cream on the other. I tried to picture Patch pushing a shopping cart down the aisle, tossing in food as it pleased him. It was all I could do to keep a straight face.

Good food isn't just about the taste. It's about where and with whom you eat it.

Leave the dishes. Let the celery rot in the bottom drawer of the refrigerator and an earthen scum harden on the kitchen floor. Leave the black crumbs in the bottom of the toaster. Throw the cracked bowl out and don't patch the cup. Don't patch anything. Don't mend. Buy safety pins. Don't even sew on a button. Let the wind have its way, then the earth that invades as dust and then the dead foaming up in gray rolls underneath the couch. Talk to them. Tell them they are welcome. Don't keep all the pieces of the puzzles or the doll's tiny shoes in pairs, don't worry who uses whose toothbrush or if anything matches, at all. Except one word to another. Or a thought. Pursue the authentic-decide first what is authentic, then go after it with all your heart. Your heart, that place you don't even think of cleaning out. That closet stuffed with savage mementos. Don't sort the paper clips from screws from saved baby teeth or worry if we're all eating cereal for dinner again. Don't answer the telephone, ever, or weep over anything at all that breaks. Pink molds will grow within those sealed cartons in the refrigerator. Accept new forms of life and talk to the dead who drift in though the screened windows, who collect patiently on the tops of food jars and books. Recycle the mail, don't read it, don't read anything except what destroys the insulation between yourself and your experience or what pulls down or what strikes at or what shatters this ruse you call necessity.

The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it’s a kitchen, if it’s a place where they make food, it’s fine with me. Ideally it should be well broken in. Lots of tea towels, dry and immaculate. Where tile catching the light (ting! Ting!)

For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.

People confuse me. Food doesn't.

If there's a sexier sound on this planet than the person you're in love with cooing over the crepes you made for him, I don't know what it is.

On a sticky August evening two weeks before her due date, Ashima Ganguli stands in the kitchen of a Central Square apartment, combining Rice Krispies and Planters peanuts and chopped red onion in bowl.

Janey was planning a short engagement, she'd simpered, and so, of course, the inevitable collection for the wedding present would soon follow. Of all the compulsory financial contributions, that is the one that irks me most. Two people wander around John Lewis picking out lovely items for themselves, and then they make other people pay for them. It's bare-faced effrontery. They choose things like plates, bowls and cutlery—I mean, what are they doing at the moment: shoveling food from packets into their mouths with their bare hands? I simply fail to see how the act of legally formalizing a human relationship necessitates friends, family and coworkers upgrading the contents of their kitchen for them.

Good food and good eating are about risk.

Emilio appeared with wine before Cal could say anything, and Min beamed at him, grateful for the rescue. "Emilio, my darling. I forgot to mention cake boxes. Two hundred cake boxes." "Already on it," Emilio said. "Nonna said you'd need them. She said to get four-inch-square boxes for three-inch-square cakes." "I'm getting the boxes," Min said, nodding. "Sure. Great. Fine. Your grandmother is an angel and you are my hero. And of course, a genius with food." "And you are my favorite customer." Emilio kissed her cheek and disappeared back into the kitchen. "I love him," she told Cal. "I noticed," Cal said. "Been seeing him behind my back, have you?" "Yes," Min said. "We've been having conversations about cake." "Whoa," Cal said. "For you, that's talking dirty.

A Quarkbeast is a small hyena-shaped creature that is covered in leathery scales and often described as: 'One tenth Labrador, six-tenths velociraptor and three-tenths kitchen food blender.

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

Cooking without remuneration" and "slaving over a hot stove" are activities separated mostly by a frame of mind. The distinction is crucial. Career women in many countries still routinely apply passion to their cooking, heading straight from work to the market to search out the freshest ingredients, feeding their loved ones with aplomb. [...] Full-time homemaking may not be an option for those of us delivered without trust funds into the modern era. But approaching mealtimes as a creative opportunity, rather than a chore, is an option. Required participation from spouse and kids is an element of the equation. An obsession with spotless collars, ironing, and kitchen floors you can eat off of---not so much. We've earned the right to forget about stupefying household busywork. But kitchens where food is cooked and eaten, those were really a good idea. We threw that baby out with the bathwater. It may be advisable to grab her by her slippery foot and haul her back in here before it's too late.

The fact is, I love to feed other people. I love their pleasure, their comfort, their delight in being cared for. Cooking gives me the means to make other people feel better, which in a very simple equation makes me feel better. I believe that food can be a profound means of communication, allowing me to express myself in a way that seems much deeper and more sincere than words. My Gruyere cheese puffs straight from the oven say 'I'm glad you're here. Sit down, relax. I'll look after everything.' - Ann Patchett, "Dinner For One, Please, James

In typical Filipino fashion, my aunt expressed her love not through words of encouragement or affectionate embraces, but through food. Food was how she communicated. Food was how she found her place in the world.

There is great value in being able to say "yes" when people ask if there is anything they can do. By letting people pick herbs or slice bread instead of bringing a salad, you make your kitchen a universe in which you can give completely and ask for help. The more environments with that atmospheric makeup we can find or create, the better.

Bryce had ground the block of obsidian salt down at some point—presumably using her fucking food processor. For something she’d dropped ten grand on, Bryce didn’t treat it with any particular reverence. She’d chucked it into a kitchen cabinet as if it were a bag of chips.

Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season.

She felt so lost and lonely. One last chile in walnut sauce left on the platter after a fancy dinner couldn't feel any worse than she did. How many times had she eaten one of those treats, standing by herself in the kitchen, rather than let it be thrown away. When nobody eats the last chile on the plate, it's usually because none of them wants to look like a glutton, so even though they'd really like to devour it, they don't have the nerve to take it. It was as if they were rejecting that stuffed pepper, which contains every imaginable flavor; sweet as candied citron, juicy as pomegranate, with the bit of pepper and the subtlety of walnuts, that marvelous chile in the walnut sauce. Within it lies the secret of love, but it will never be penetrated, and all because it wouldn't feel proper.

Woe to us if we get our satisfaction from the food in the kitchen and the TV in the den and the sex in the bedroom with an occasional tribute to the cement blocks in the basement! God wills to be displayed and known and loved and cherished and worshiped.

The bell announced that there was food on the table and a women in the kitchen.

The first thing the boy Garion remembered was the kitchen at Faldor's farm. For all the rest of his life he had a special warm feeling for kitchens and those peculiar sounds and smells that seemed somehow to combine into a bustling seriousness that had to do with love and food and comfort and security and, above all, home. No matter how high Garion rose in life, he never forgot that all his memories began in that kitchen.

Red onions are especially divine. I hold a slice up to the sunlight pouring in through the kitchen window, and it glows like a fine piece of antique glass. Cool watery-white with layers delicately edged with imperial purple...strong, humble, peaceful...with that fiery nub of spring green in the center...

María was out of the blocks the moment she heard the doorbell jangle. She came rushing from the kitchen to greet her childhood friend with cilantro hugs and chipotle kisses.

Food had power. It could inspire, astonish, shock, excite, delight and impress. It had the power to please me . . .

Taking solitude in stride was a sign of strength and of a willingness to take care of myself. This meant - among other things - working productively, remembering to leave the house, and eating well. I thought about food all the time. I had a subscription to Gourmet and Food & Wine. Cooking for others had often been my way of offering care. So why, when I was alone, did I find myself trying to subsist on cereal and water? I'd need to learn to cook for one.

Because cooks love the social aspect of food, cooking for one is intrinsically interesting. A good meal is like a present, and it can feel goofy, at best, to give yourself a present. On the other hand, there is something life affirming in taking the trouble to feed yourself well, or even decently. Cooking for yourself allows you to be strange or decadent or both. The chances of liking what you make are high, but if it winds up being disgusting, you can always throw it away and order a pizza; no one else will know. In the end, the experimentation, the impulsiveness, and the invention that such conditions allow for will probably make you a better cook.

I love the treat and pleasure of eating when it becomes an act of focused giving and sharing...Wasting money and appetite on bad food is disappointing, but it doesn't matter when the company is good...[T]here's a lot to be said for eating as a social act. It's a treat, even when the food is bad.

Today the U.S. government can demand the nation-wide recall of defective softball bats, sneakers, stuffed animals, and foam-rubber toy cows. But it cannot order a meatpacking company to remove contaminated, potentially lethal ground beef from fast food kitchens and supermarket shelves.

Dearest creature in creation, Study English pronunciation. I will teach you in my verse Sounds like corpse, corps, horse, and worse. I will keep you, Suzy, busy, Make your head with heat grow dizzy. Tear in eye, your dress will tear. So shall I! Oh hear my prayer. Just compare heart, beard, and heard, Dies and diet, lord and word, Sword and sward, retain and Britain. (Mind the latter, how it’s written.) Now I surely will not plague you With such words as plaque and ague. But be careful how you speak: Say break and steak, but bleak and streak; Cloven, oven, how and low, Script, receipt, show, poem, and toe. Hear me say, devoid of trickery, Daughter, laughter, and Terpsichore, Typhoid, measles, topsails, aisles, Exiles, similes, and reviles; Scholar, vicar, and cigar, Solar, mica, war and far; One, anemone, Balmoral, Kitchen, lichen, laundry, laurel; Gertrude, German, wind and mind, Scene, Melpomene, mankind. Billet does not rhyme with ballet, Bouquet, wallet, mallet, chalet. Blood and flood are not like food, Nor is mould like should and would. Viscous, viscount, load and broad, Toward, to forward, to reward. And your pronunciation’s OK When you correctly say croquet, Rounded, wounded, grieve and sieve, Friend and fiend, alive and live. Ivy, privy, famous; clamour And enamour rhyme with hammer. River, rival, tomb, bomb, comb, Doll and roll and some and home. Stranger does not rhyme with anger, Neither does devour with clangour. Souls but foul, haunt but aunt, Font, front, wont, want, grand, and grant, Shoes, goes, does. Now first say finger, And then singer, ginger, linger, Real, zeal, mauve, gauze, gouge and gauge, Marriage, foliage, mirage, and age. Query does not rhyme with very, Nor does fury sound like bury. Dost, lost, post and doth, cloth, loth. Job, nob, bosom, transom, oath. Though the differences seem little, We say actual but victual. Refer does not rhyme with deafer. Foeffer does, and zephyr, heifer. Mint, pint, senate and sedate; Dull, bull, and George ate late. Scenic, Arabic, Pacific, Science, conscience, scientific. Liberty, library, heave and heaven, Rachel, ache, moustache, eleven. We say hallowed, but allowed, People, leopard, towed, but vowed. Mark the differences, moreover, Between mover, cover, clover; Leeches, breeches, wise, precise, Chalice, but police and lice; Camel, constable, unstable, Principle, disciple, label. Petal, panel, and canal, Wait, surprise, plait, promise, pal. Worm and storm, chaise, chaos, chair, Senator, spectator, mayor. Tour, but our and succour, four. Gas, alas, and Arkansas. Sea, idea, Korea, area, Psalm, Maria, but malaria. Youth, south, southern, cleanse and clean. Doctrine, turpentine, marine. Compare alien with Italian, Dandelion and battalion. Sally with ally, yea, ye, Eye, I, ay, aye, whey, and key. Say aver, but ever, fever, Neither, leisure, skein, deceiver. Heron, granary, canary. Crevice and device and aerie. Face, but preface, not efface. Phlegm, phlegmatic, ass, glass, bass. Large, but target, gin, give, verging, Ought, out, joust and scour, scourging. Ear, but earn and wear and tear Do not rhyme with here but ere. Seven is right, but so is even, Hyphen, roughen, nephew Stephen, Monkey, donkey, Turk and jerk, Ask, grasp, wasp, and cork and work. Pronunciation (think of Psyche!) Is a paling stout and spikey? Won’t it make you lose your wits, Writing groats and saying grits? It’s a dark abyss or tunnel: Strewn with stones, stowed, solace, gunwale, Islington and Isle of Wight, Housewife, verdict and indict. Finally, which rhymes with enough, Though, through, plough, or dough, or cough? Hiccough has the sound of cup. My advice is to give up!!!

Good kitchens are not about size; they are about ergonomics and light.

I have a container full of yelling I keep in my kitchen. It makes a great cleaning product, as it’s wonderfully abrasive.

Man has always been a venal animal. The growth of populations, the huge costs of war, the incessant pressure of confiscatory taxation – all these things make him more and more venal. The average man is tired and scared, and a tired, scared man can’t afford ideals. He has to buy food for his family. In our time we have seen a shocking decline in both public and private morals. You can’t expect quality from people whose lives are a subjection to a lack of quality. You can’t have quality with mass production. You don’t want it because it lasts too long. So you substitute styling, which is a commercial swindle intended to produce artificial obsolescence. Mass production couldn’t sell its goods next year unless it made what is sold this year look unfashionable a year from now. We have the whitest kitchens and the most shining bathrooms in the world. But in the lovely white kitchen the average [person] can’t produce a meal fit to eat, and the lovely shining bathroom is mostly a receptacle for deodorants, laxatives, sleeping pills, and the products of that confidence racket called the cosmetic industry. We make the finest packages in the world, Mr Marlowe. The stuff inside is mostly junk.

I found it curious that people kept animals for companionship and not food. When I'd asked Mama Oaks when she planned to cook the fat creature that slept in a basket in the kitchen, her eyes almost popped out of her head. Since then, she'd kept her pet away from me, like she suspected I meant to turn it into stew. Clearly, I had a lot to learn.

I want them to bite into a cookie, and think of me, and smile. Food is love. Food has a power. I knew it in my mind, but now I know it in my heart.

Prior Preparation Prevents Poor Performance, as they say in the army - and I always, always want to be ready. Just like Bigfoot.

We don’t talk about it. There’s never so much as a knowing look. We sit here in silence, eating our lunch. But I know we are all here for the same reason. We’re all searching for a piece of home, or a piece of ourselves. We look for a taste of it in the food we order and the ingredients we buy. Then we separate. We bring the haul back to our dorm rooms or our suburban kitchens, and we re-create the dish that couldn’t be made without our journey. What we’re looking for isn’t available at a Trader Joe’s. H Mart is where your people gather under one odorous roof, full of faith that they’ll find something they can’t find anywhere else.

I want to be able to listen to recording of piano sonatas and know who's playing. I want to go to classical concerts and know when you're meant to clap. I want to be able to 'get' modern jazz without it all sounding like this terrible mistake, and I want to know who the Velvet Underground are exactly. I want to be fully engaged in the World of Ideas, I want to understand complex economics, and what people see in Bob Dylan. I want to possess radical but humane and well-informed political ideals, and I want to hold passionate but reasoned debates round wooden kitchen tables, saying things like 'define your terms!' and 'your premise is patently specious!' and then suddenly to discover that the sun's come up and we've been talking all night. I want to use words like 'eponymous' and 'solipsistic' and 'utilitarian' with confidence. I want to learn to appreciate fine wines, and exotic liquers, and fine single malts, and learn how to drink them without turning into a complete div, and to eat strange and exotic foods, plovers' eggs and lobster thermidor, things that sound barely edible, or that I can't pronounce...Most of all I want to read books; books thick as brick, leather-bound books with incredibly thin paper and those purple ribbons to mark where you left off; cheap, dusty, second-hand books of collected verse, incredibly expensive, imported books of incomprehensible essays from foregin universities. At some point I'd like to have an original idea...And all of these are the things that a university education's going to give me.

Your body is a Temple. You are what you eat. Do not eat processed food, junk foods, filth, or disease carrying food, animals, or rodents. Some people say of these foods, 'well, it tastes good'. Most of the foods today that statically cause sickness, cancer, and disease ALL TATSE GOOD; it's well seasoned and prepared poison. THIS IS WHY SO MANY PEOPLE ARE SICK; mentally, emotionally, physically, and spiritually; because of being hooked to the 'taste' of poison, instead of being hooked on the truth and to real foods that heal and provide you with good health and wellness. Respect and honor your Temple- and it will honor you.

Like I said, basements usually smell like surrealism. But kitchens and gardens almost always smell like impressionism. Because our kitchen is part of a basement apartment, it smells like the early impressionism of Vincent Van Gogh - all big strokes of umber and ochre - a peppery greasy I-love-you smell.

Mama operated under the assumption that I was eight years old and incapable of feeding myself. It was physically impossible for her to cross my threshold without some form of nourishment. She once offered me cheese and crackers from her while we were standing in my kitchen.

A thousand years ago the Chinese had an entirely codified kitchen while the French were still gnawing on bones. Chopsticks have been around since the fourth century B.C. Forks didn't show up in England until 1611, and even then they weren't meant for eating but just to hold the meat still while you hacked at it with your knife.

What was once a home she had taken apart one piece at a time, one day...She sold her belongings for money to buy food.  First the luxuries: a small statue, a picture.  Then the items with more utility: a lamp, a kettle.  Clothes left the closet at a rate of a garment a day…she burned everything in the basement first; then everything in the attic.  It lasted weeks, not months.  Though tempted, she left the roof alone.  She stripped the second floor, and the stairs.  She extracted every possible calorie from the kitchen.  she wasn’t working alone, because neighbourhood pirates simultaneously stole anything of value outside: door and window frames, fencing, stucco.  They pillaged her yard.  Breaking in was a boundary her neigbours had not yet crossed.  But the animals had.  Rats and mice and other vermin found the cracks without much effort.  Like her, they sought warmth and scraps of food.  With great reluctance, she roasted the ones she could catch.  She spent her nights fighting off the ones that escaped.

To those of us who believe that all of life is sacred every crumb of bread and sip of wine is a Eucharist, a remembrance, a call to awareness of holiness right where we are. I want all of the holiness of the Eucharist to spill out beyond church walls, out of the hands of priests and into the regular streets and sidewalks, into the hands of regular, grubby people like you and me, onto our tables, in our kitchens and dining rooms and backyards.

Food has powers. It picks us up from our lonely corners and sits us back down, together. It pulls us out of ourselves, to the kitchen, to the table, to the diner down the block. At the same time, it draws us inward. Food is the keeper of our memories, connecting us with our pasts and with our people.

Planning complex, beautiful meals and investing one's heart and time in their preparation is the opposite of self-indulgence. Kitchen-based family gatherings are process-oriented, cooperative, and in the best of worlds, nourishing and soulful. A lot of calories get used up before anyone sits down to consume. But more importantly, a lot of talk happens first, news exchanged, secrets revealed across generations, paths cleared with a touch on the arm. I have given and received some of my life's most important hugs with those big oven-mitt potholders on both hands.

Sooner or later your fingers close on that one moist-cold spud that the spade has accidentally sliced clean through, shining wetly white and giving off the most unearthly of earthly aromas. It's the smell of fresh soil in the spring, but fresh soil somehow distilled or improved upon, as if that wild, primordial scene has been refined and bottled: eau de pomme de terre. You can smell the cold inhuman earth in it, but there's the cozy kitchen to, for the smell of potatoes is, at least by now, to us, the smell of comfort itself, a smell as blankly welcoming as spud flesh, a whiteness that takes up memories and sentiments as easily as flavors. To smell a raw potato is to stand on the very threshold of the domestic and the wild. (241)

Your brain is involved in everything you do. Your brain controls everything you do, feel, and think. When you look in the mirror, you can thank your brain for what you see. Ultimately, it is your brain that determines whether your belly bulges over your belt buckle or your waistline is trim and toned. Your brain plays the central role in whether your skin looks fresh and dewy or is etched with wrinkles. Whether you wake up feeling energetic or groggy depends on your brain. When you head to the kitchen to make breakfast, it is your brain that determines whether you go for the leftover pizza or the low-fat yogurt and fruit. Your brain controls whether you hit the gym or sit at the computer to check your Facebook page. If you feel the need to light up a cigarette or drink a couple cups of java, that's also your brain's doing.ACTION STEP Remember that your brain is involved in everything you do, every decision you make, every bite of food you take, every cigarette you smoke, every worrisome thought you have, every workout you skip, every alcoholic beverage you drink, and more.

I clicked the gate shut and slipped down the alley. Through one fence after another, I caught glimpses of people in their dining rooms and living rooms, eating and watching TV dramas. Food smells drifted into the alley through kitchen windows and exhaust fans. One teenaged boy was practicing a fast passage on his electric guitar, with the volume turned down. In a second floor window, a tiny girl was studying at her desk, an earnest expression on her face. A married couple in a heated argument sent their voices out to the alley. A baby was screaming. A telephone rang. Reality spilled out into the alley like water from an overfilled bowl - as sound, as smell, as image, as plea, as response.

I'm asked a lot what the best thing about cooking for a living is. And it's this: to be a part of a subculture. To be part of a historical continuum, a secret society with its own language and customs. To enjoy the instant gratification of making something good with one's hands--using all one's senses. It can be, at times, the purest and most unselfish way of giving pleasure (thought oral sex has to be a close second).

The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.

The sight of all the food stacked in those kitchens made me dizzy. It's not that we hadn't enough to eat at home, it's just that my grandmother always cooked economy joints and economy meat loafs and had the habit of saying, the minute you lifted the first forkful to your mouth, "I hope you enjoy that, it cost forty-one cents a pound," which always made me feel I was somehow eating pennies instead of Sunday roast.

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

Something must be done about the food.” Seeing his speculative glance Clare laid down her fork and gave him a warning scowl. “Yes, I’m a good cook, but I will not have time to work in the kitchen. And don’t try to convince me that a mistress also has to cook for her lover.” “I wasn’t thinking of wasting your valuable time in the kitchen.” He smiled mischievously. “But a mistress can do interesting thing with food. Shall I describe them?” “No!” “Another time, perhaps.

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.

There was real plasure to be had eating ice cream out of container and pickles out of a glass jar, standing up at the counter. I wondered whether the cravings associated with pregnancy were really only a matter of women feeling empowered to admit their odd longings to their husbands, to ask another person to bring them the eccentric combinations they'd long enjoyed in private.

Tortolita, let me tell you a story,” Estevan said. “This is a South American, wild Indian story about heaven and hell.” Mrs. Parsons made a prudish face, and Estevan went on. “If you go visit hell, you will see a room like this kitchen. There is a pot of delicious stew on the table, with the most delicate aroma you can imagine. All around, people sit, like us. Only they are dying of starvation. They are jibbering and jabbering,” he looked extra hard at Mrs. Parsons, “but they cannot get a bit of this wonderful stew God has made for them. Now, why is that?” “Because they’re choking? For all eternity?” Lou Ann asked. Hell, for Lou Ann, would naturally be a place filled with sharp objects and small round foods. “No,” he said. “Good guess, but no. They are starving because they only have spoons with very long handles. As long as that.” He pointed to the mop, which I had forgotten to put away. “With these ridiculous, terrible spoons, the people in hell can reach into the pot but they cannot put the food in their mouths. Oh, how hungry they are! Oh, how they swear and curse each other!” he said, looking again at Virgie. He was enjoying this. “Now,” he went on, “you can go and visit heaven. What? You see a room just like the first one, the same table, the same pot of stew, the same spoons as long as a sponge mop. But these people are all happy and fat.” “Real fat, or do you mean just well-fed?” Lou Ann asked. “Just well-fed,” he said. “Perfectly, magnificently well-fed, and very happy. Why do you think?” He pinched up a chunk of pineapple in his chopsticks, neat as you please, and reached all the way across the table to offer it to Turtle. She took it like a newborn bird.

THE BOUNTY In her kitchen, she saw many things she would like to eat. On the counter, there was a bunch of new bananas, yellow as a Van Gogh chair, and two apples, pristine. The cabinet was open and she saw a box of crackers, a new box of cereal, a tube of curved chips. She felt overwhelmed, seeing all of the food there, that it was all hers. And there was more in the refrigerator! There were juices, half a melon, a dozen bagels, salmon, a steak, yogurt in a dozen colors. It would take her a week to eat all of this food. She does not deserve this, she thought. It really isn't fair, she thought. You're correct, God said, and then struck dead 65,000 Malaysians.

We quickly became friends with other art faculty members such as the ceramist Jim Leedy and his wife Jean and art historian/artist Bill Kortlander and his wife Betty. I also began taking classes in Southeast Asian history with John Cady, who had resigned from his position at the U.S.[CB4] [mo5]  State Department because he thought it would be a huge mistake to get involved in a “land war in Southeast Asia.” In 1966, his warnings were starting to become all too obvious as the Vietnam war grew and protests against it emerged. Dr. Cady was in the thick of the protests and was even being shadowed by the F.B.I. After I finished my BFA in art in 1966, I began work on a master’s degree in history at Dr. Cady’s urging. He and his wife became frequent guests at our parties

Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot.

The result is rather typical of modern technology, an overall dullness of appearance so depressing that it must be overlaid with a veneer of "style" to make it acceptable. And that, to anyone who is sensitive to romantic Quality, just makes it all the worse. Now it's not just depressingly dull, it's also phony. Put the two together and you get a pretty accurate basic description of modern American technology: stylized cars and stylized outboard motors and stylized typewriters and stylized clothes. Stylized refrigerators filled with stylized food in stylized kitchens in stylized homes. Plastic stylized toys for stylized children, who at Christmas and birthdays are in style with their stylish parents. You have to be awfully stylish yourself not to get sick of it once in a while. It's the style that gets you; technological ugliness syruped over with romantic phoniness in an effort to produce beauty and profit by people who, though stylish, don't know where to start because no one has ever told them there's such a thing as Quality in this world and it's real, not style. Quality isn't something you lay on top of subjects and objects like tinsel on a Christmas tree. Real Quality must be the source of the subjects and objects, the cone from which the tree must start.

Spiderman: You're going to have to do something about those children, Stark. Tony: What children? Spiderman: The annoying, ill-mannered ones. Tony: I need more. Spiderman: Bomb Boy and Solar Flare. Tony: I think you mean Cannonball and Sunspot. What did they do this time? Spiderman: We were in the kitchen and they decided to - rather rudely - confront me about eating the leftovers in the refrigerator. Tony: Was it your food? Spiderman: No. Tony: Was it theirs? Spiderman: Possibly. It was an honest mistake. My point - I think THE point - is I won't be spoken to that way by infants. Tony: Then don't eat their food.

The first thing that struck you about Claire’s plate was its vast emptiness. Of course I’m well aware that, in the better restaurants, quality takes precedence over quantity, but there are voids and then there are voids. The void here, that part of the plate on which no food at all was present, had clearly been raised to a matter of principle. It was as though the empty plate was challenging you to say something about it, to go to the open kitchen and demand an explanation. ‘You wouldn’t even dare!’ the plate said, and laughed in your face.

We feign disinterest and laugh, and creep into the kitchen some nights, a triangle of light spilled on the floor form the fridge, shoveling cold casseroles, ice cream, jelly, cheese, into our mouths, swallowing without chewing as we listen to the steady, echoing tisk-tisk-tisk of the clock. I have done this. Millions of people have done this. There is an empty space in many of us that gnaws at our ribs and cannot be filled by any amount of food. There is a hunger for something, and we never know quite what it is, only that it is a hunger, so we eat.

Know that...there's plenty of food and of course popcorn on the dining-room table. Just...help yourself. If that runs out just let me know. Don't panic. And there's coffee, both caff and decaf, and soft drinks and juice in the kitchen, and plenty of ice in the freezer so...let me know if you have any questions with that.' And lastly, since I have you all here in one place, I have something to share with you. Along the garden ways just now...I too heard the flowers speak. They told me that our family garden has all but turned to sand. I want you to know I've watered and nurtured this square of earth for nearly twenty years, and waited on my knees each spring for these gentle bulbs to rise, reborn. But want does not bring such breath to life. Only love does. The plain, old-fashioned kind. In our family garden my husband is of the genus Narcissus , which includes daffodils and jonquils and a host of other ornamental flowers. There is, in such a genus of man, a pervasive and well-known pattern of grandiosity and egocentrism that feeds off this very kind of evening, this type of glitzy generosity. People of this ilk are very exciting to be around. I have never met anyone with as many friends as my husband. He made two last night at Carvel. I'm not kidding. Where are you two? Hi. Hi, again. Welcome. My husband is a good man, isn't he? He is. But in keeping with his genus, he is also absurdly preoccupied with his own importance, and in staying loyal to this, he can be boastful and unkind and condescending and has an insatiable hunger to be seen as infallible. Underlying all of the constant campaigning needed to uphold this position is a profound vulnerability that lies at the very core of his psyche. Such is the narcissist who must mask his fears of inadequacy by ensuring that he is perceived to be a unique and brilliant stone. In his offspring he finds the grave limits he cannot admit in himself. And he will stop at nothing to make certain that his child continually tries to correct these flaws. In actuality, the child may be exceedingly intelligent, but has so fully developed feelings of ineptitude that he is incapable of believing in his own possibilities. The child's innate sense of self is in great jeopardy when this level of false labeling is accepted. In the end the narcissist must compensate for this core vulnerability he carries and as a result an overestimation of his own importance arises. So it feeds itself, cyclically. And, when in the course of life they realize that their views are not shared or thier expectations are not met, the most common reaction is to become enraged. The rage covers the fear associated with the vulnerable self, but it is nearly impossible for others to see this, and as a result, the very recognition they so crave is most often out of reach. It's been eighteen years that I've lived in service to this mindset. And it's been devastating for me to realize that my efforts to rise to these standards and demands and preposterous requests for perfection have ultimately done nothing but disappoint my husband. Put a person like this with four developing children and you're gonna need more than love poems and ice sculpture to stay afloat. Trust me. So. So, we're done here.

By the 1920s if you wanted to work behind a lunch counter you needed to know that 'Noah's boy' was a slice of ham (since Ham was one of Noah’s sons) and that 'burn one' or 'grease spot' designated a hamburger. 'He'll take a chance' or 'clean the kitchen' meant an order of hash, 'Adam and Eve on a raft' was two poached eggs on toast, 'cats' eyes' was tapioca pudding, 'bird seed' was cereal, 'whistleberries' were baked beans, and 'dough well done with cow to cover' was the somewhat labored way of calling for an order of toast and butter. Food that had been waiting too long was said to be 'growing a beard'. Many of these shorthand terms have since entered the mainstream, notably BLT for a bacon, lettuce, and tomato sandwich, 'over easy' and 'sunny side up' in respect of eggs, and 'hold' as in 'hold the mayo'.

An enormous urn of coffee was being put to use by both cops and servers. One of her own uniforms was helping himself to a tray of fancy finger food and another was already hitting the dessert cart. It only took her presence to have the room falling into stillness, and silence. "Officers, if you can manage to tear yourselves away from the all-you-can-eat buffet, take posts outside the doors of both kitchen exits. As cause of death has not yet been officially called, I'll remind you that you're stuffing evidence in your faces. If necessary, I'll have you both cut open so that evidence can be removed.

My mom absolutely LOVED all things English, so it’s not too surprising that she loved English tea parties. When she and I traveled—which was frequently—we often found ourselves in locations (Vancouver, Ottawa, London, Bath, Cardiff, to name a few) where we could take advantage of that lovely English custom of “taking tea.” So, for a special surprise party, I invited a dozen of Mom’s Gainesville friends to “take tea” with us. Even though it was December, it was warm enough to use the screen porch and the deck. That’s the “Florida advantage!

​As a little girl, a woman is groomed to become a wife and a mother. She is trained to always make wise decisions, yet there will forever be limits and boundaries. As I look back, I remember being told what I could and could not do, simply because I was a girl. A little girl is told she cannot act like a boy; if she does, she will be classified as a “tomboy”. Climbing trees was prohibited, instead, she was taught to put a baby doll in a stroller and take the doll for a walk. She couldn’t sit as she pleased; she was told to only sit with her ankles crossed. Girls were given a kitchen playset that was equipped with a stove, sink, and an accessory set of play food dishes, pots, and pans, etc., along with a tea set to bring out the “elegance” in them. As the saying goes, “Girls are sugar and spice, and everything nice.” I’m taken aback by how girls are groomed to be a certain way; however, boys are able to love life and live freely without limitations and criticism.

Somewhere among the commotion I grew rather depressed. The depression stayed with me for over a year; it was like an animal, a well-defined, spatially localizable thing. I would wake up, open my eyes, listen-is it here or isn’t it? No sign of it. Perhaps it’s asleep. Perhaps it will leave me alone today. Carefully, very carefully, I get out of bed. All is quiet. I go to the kitchen, start breakfast. Not a sound. TV-Good Morning America, David what’s-his-name, a guy I can’t stand. I eat and watch the guests. Slowly the food fills my stomach and gives me strength. Now a quick excursion to the bathroom, and out for my morning walk-and here she is, my faithful depression: “Did you think you could leave without me?" I had often warned my students not to identify with their work. I told them, “if you want to achieve something, if you want to write a book, paint a picture, be sure that the center of your existence if somewhere else and that it’s solidly grounded; only then will you be able to keep your cool and laugh at the attacks that are bound to come." I myself had followed this advice in the past, but now I was alone, sick with some unknown affliction; my private life was in a mess, and I was without a defense. I often wished I had never written that fucking book.

So many of us fail: we divorce our wives and husbands, we leave the roofs of our lovers, go once again into the lonely march, mustering our courage with work, friends, half pleasures which are not whole because they are not shared. Yet still I believe in love's possibility, in its presence on the earth; as I believe I can approach the altar on any morning of any day which may be the last and receive the touch that does not, for me, say: There is no death; but does say: In this instant I recognize, with you, that you must die. And I believe I can do this in an ordinary kitchen with an ordinary woman and five eggs. The woman sets the table She watches me beat the eggs. I scramble them in a saucepan, as my now-dead friend taught me; they stand deeper and cook softer, he said. I take our plates, spoon eggs on them, we sit and eat. She and I and the kitchen have become extraordinary; we are not simply eating; we are pausing in the march to perform an act together, we are in love; and the meal offered and received is a sacrament which says: I know you will die; I am sharing food with you; it is all I can do, and it is everything.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

We are, after all, citizens of the world - a world filled with bacteria, some friendly, some not so friendly. Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonald's? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once. I'll give you the benefit of the doubt, Senor Tamale Stand Owner, Sushi-chef-san, Monsieur Bucket-head. What's that feathered game bird, hanging on the porch, getting riper by the day, the body nearly ready to drop off? I want some.

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

Sometimes he wakes so far from himself that he can’t even remember who he is. “Where am I?” he asks, desperate, and then, “Who am I? Who am I?” And then he hears, so close to his ear that it is as if the voice is originating inside his own head, Willem’s whispered incantation. “You’re Jude St. Francis. You are my oldest, dearest friend. You’re the son of Harold Stein and Julia Altman. You’re the friend of Malcolm Irvine, of Jean-Baptiste Marion, of Richard Goldfarb, of Andy Contractor, of Lucien Voigt, of Citizen van Straaten, of Rhodes Arrowsmith, of Elijah Kozma, of Phaedra de los Santos, of the Henry Youngs. “You’re a New Yorker. You live in SoHo. You volunteer for an arts organization; you volunteer for a food kitchen. “You’re a swimmer. You’re a baker. You’re a cook. You’re a reader. You have a beautiful voice, though you never sing anymore. You’re an excellent pianist. You’re an art collector. You write me lovely messages when I’m away. You’re patient. You’re generous. You’re the best listener I know. You’re the smartest person I know, in every way. You’re the bravest person I know, in every way. “You’re a lawyer. You’re the chair of the litigation department at Rosen Pritchard and Klein. You love your job; you work hard at it. “You’re a mathematician. You’re a logician. You’ve tried to teach me, again and again. “You were treated horribly. You came out on the other end. You were always you.” ― Hanya Yanagihara, A Little Life

Male, female, gay, straight, legal, illegal, country of origin—who cares? You can either cook an omelet or you can’t. You can either cook five hundred omelets in three hours—like you said you could, and like the job requires—or you can’t. There’s no lying in the kitchen. The restaurant kitchen may indeed be the last, glorious meritocracy—where anybody with the skills and the heart is welcomed. But if you’re old, or out of shape—or were never really certain about your chosen path in the first place—then you will surely and quickly be removed. Like a large organism’s natural antibodies fighting off an invading strain of bacteria, the life will slowly push you out or kill you off. Thus it is. Thus it shall always be. The ideal progression for a nascent culinary career would be to, first, take a jump straight into the deep end of the pool. Long before student loans and culinary school, take the trouble to find out who you are.

Someone knocked on the back door. He push back the chair and had to pause. The wolf was angry that someone had breached his sanctuary. Not even his pack had been brave enough the past few days to approch him in his home. By the time he stalked into the kitchen, he had it mostly under control. He jerked open the back door and expect to see one of his wolves. But it was Mercy. She didn't look cheerful—but then, she seldom did when she had to come over and talk to him. She was tough and independent and not at all happy to have him interfere in any way with that independence. It had been a long time since someone had bossed him around the way she did—and he liked it. More than a wolf who'd been Alpha for twenty years ought to like it. She smelled of burnt car oil, Jasmine from the shampoo she'd been using that month, and chocolate. Or maybe that last was the cookies on the plate she handed him. "Here," she said stiffly. And he realize it was shyness in the corner of her mouth. "Chocolate usually helps me regain my balance when life kicks me in the teeth." She didn't wait for him to say anything, just turned around and walked back to her house. He took the cookies back to the office with him. After a few minutes, he ate one. Chocolate, thick and dark, spread across his tongue, it's bitterness alleviated by a sinfull amount of brown sugar and vanilla. He'd forgotten to eat and hadn't realized it. But it wasn't the chocolate or the food that made him feel better. It was Mercy's kindness to someone she viewed as her enemy. And right at that moment, he realized something. She would never love him for what she could do for her. He ate another cookie before getting up to make himself dinner.

Respect the verbs in your life. Life is a verb. Live is a verb. Live Life. Action verbs bring life to writing. Love is a verb. Be is a verb. Be in Love Believe, love, give, receive,tag, Believing in love, giving love, receiving love, love tag(you are it) dance, prance, pounce, smile, try, trying to smile, dancing and prancing, pounce! laugh, do, go, grow, feel, touch, touching, feeling, growing, doing, going, laughing, sing, walk, run, cook, look, see, eat, meet, greet, smell, hear, look and see the cooking, singing and then walking into the kitchen to eat, eating the yummy food. running to see, seeing the food, meeting and greeting others; smelling the cooking, hearing the laughter; seeing the runners; touching the icing. licking the icing. tasting the licking of the spoon discover, realize, live, respect. discover life, realizing truth, living, respecting everyone under the sun, even all the universe love and respect all

As I learned about the consequences of my food choices and as I recognized that I didn't have to eat animals, and that eating animals caused the animals to suffer, it caused an enormous footprint on our planet, and it wasn't healthy, it made since to go vegan. And, it's one of the best decisions I've ever made, and I think most people who've decided to go vegan share a similar experience. It's very empowering. And, when I went vegan I actually started eating a wide variety of foods I had never tried before. Different ethnic foods. You also start combining things in different ways, you start becoming more creative in the kitchen. But I went vegan just because it seemed to make sense, and it was aligned with my own values, because I didn't want to support this system that was so abusive to animals, and wasting and squandering so many scarce resources on our planet. And it was also healthier, so it was in my interest to eat food that was plant-based instead of animal-based. Living a vegan lifestyle makes a lot of sense.

In Floral Heights and the other prosperous sections of Zenith, especially in the “young married set,” there were many women who had nothing to do. Though they had few servants, yet with gas stoves, electric ranges and dish-washers and vacuum cleaners, and tiled kitchen walls, their houses were so convenient that they had little housework, and much of their food came from bakeries and delicatessens. They had but two, one, or no children; and despite the myth that the Great War had made work respectable, their husbands objected to their “wasting time and getting a lot of crank ideas” in unpaid social work, and still more to their causing a rumor, by earning money, that they were not adequately supported. They worked perhaps two hours a day, and the rest of the time they ate chocolates, went to the motion-pictures, went window-shopping, went in gossiping twos and threes to card-parties, read magazines, thought timorously of the lovers who never appeared, and accumulated a splendid restlessness which they got rid of by nagging their husbands. The husbands nagged back.

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?

ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve

ONCE UPON A time there was a king who had three beautiful daughters. As he grew old, he began to wonder which should inherit the kingdom, since none had married and he had no heir. The king decided to ask his daughters to demonstrate their love for him. To the eldest princess he said, “Tell me how you love me.” She loved him as much as all the treasure in the kingdom. To the middle princess he said, “Tell me how you love me.” She loved him with the strength of iron. To the youngest princess he said, “Tell me how you love me.” This youngest princess thought for a long time before answering. Finally she said she loved him as meat loves salt. “Then you do not love me at all,” the king said. He threw his daughter from the castle and had the bridge drawn up behind her so that she could not return. Now, this youngest princess goes into the forest with not so much as a coat or a loaf of bread. She wanders through a hard winter, taking shelter beneath trees. She arrives at an inn and gets hired as assistant to the cook. As the days and weeks go by, the princess learns the ways of the kitchen. Eventually she surpasses her employer in skill and her food is known throughout the land. Years pass, and the eldest princess comes to be married. For the festivities, the cook from the inn makes the wedding meal. Finally a large roast pig is served. It is the king’s favorite dish, but this time it has been cooked with no salt. The king tastes it. Tastes it again. “Who would dare to serve such an ill-cooked roast at the future queen’s wedding?” he cries. The princess-cook appears before her father, but she is so changed he does not recognize her. “I would not serve you salt, Your Majesty,” she explains. “For did you not exile your youngest daughter for saying that it was of value?” At her words, the king realizes that not only is she his daughter—she is, in fact, the daughter who loves him best. And what then? The eldest daughter and the middle sister have been living with the king all this time. One has been in favor one week, the other the next. They have been driven apart by their father’s constant comparisons. Now the youngest has returned, the king yanks the kingdom from his eldest, who has just been married. She is not to be queen after all. The elder sisters rage. At first, the youngest basks in fatherly love. Before long, however, she realizes the king is demented and power-mad. She is to be queen, but she is also stuck tending to a crazy old tyrant for the rest of her days. She will not leave him, no matter how sick he becomes. Does she stay because she loves him as meat loves salt? Or does she stay because he has now promised her the kingdom? It is hard for her to tell the difference.

Want to know the coolest thing about the coming? Not that the One who played marbles with the stars gave it up to play marbles with marbles. Or that the One who hung the galaxies gave it up to hang doorjambs to the displeasure of a cranky client who wanted everything yesterday but couldn't pay until tomorrow. Not that he, in an instant, went from needing nothing to needing air, food, a tub of hot water and salts for his tired feet, and, more than anything, needing somebody - anybody - who was more concerned about where he would spend eternity rather than where he would spend Friday's paycheck. Or that he resisted the urge to fry the two=bit, self-appointed hall monitors of holiness who dared suggest that he was doing the work of the devil. Not that he kept his cool while the dozen best friends he ever had felt the heat and got out of the kitchen. Or that he gave no command to the angels who begged, "Just give us the nod, Lord. One word and these demons will be deviled eggs." Not that he refused to defend himself when blamed for every sin of every slut and sailor since Adam. Or that he stood silent as a million guilty verdicts echoed in the tribunal of heaven and the giver of light was left in the chill of a sinner's night. Not even that after three days in a dark hole he stepped into the Easter sunrise with a smile and a swagger and a question for lowly Lucifer - "Is that your best punch?" That was cool, incredibly cool. But want to know the coolest thing about the One who gave up the crown of heaven for a crown of thorns? He did it for you. Just for you.

Things I Used to Get Hit For: Talking back. Being smart. Acting stupid. Not listening. Not answering the first time. Not doing what I’m told. Not doing it the second time I’m told. Running, jumping, yelling, laughing, falling down, skipping stairs, lying in the snow, rolling in the grass, playing in the dirt, walking in mud, not wiping my feet, not taking my shoes off. Sliding down the banister, acting like a wild Indian in the hallway. Making a mess and leaving it. Pissing my pants, just a little. Peeing the bed, hardly at all. Sleeping with a butter knife under my pillow. Shitting the bed because I was sick and it just ran out of me, but still my fault because I’m old enough to know better. Saying shit instead of crap or poop or number two. Not knowing better. Knowing something and doing it wrong anyway. Lying. Not confessing the truth even when I don’t know it. Telling white lies, even little ones, because fibbing isn’t fooling and not the least bit funny. Laughing at anything that’s not funny, especially cripples and retards. Covering up my white lies with more lies, black lies. Not coming the exact second I’m called. Getting out of bed too early, sometimes before the birds, and turning on the TV, which is one reason the picture tube died. Wearing out the cheap plastic hole on the channel selector by turning it so fast it sounds like a machine gun. Playing flip-and-catch with the TV’s volume button then losing it down the hole next to the radiator pipe. Vomiting. Gagging like I’m going to vomit. Saying puke instead of vomit. Throwing up anyplace but in the toilet or in a designated throw-up bucket. Using scissors on my hair. Cutting Kelly’s doll’s hair really short. Pinching Kelly. Punching Kelly even though she kicked me first. Tickling her too hard. Taking food without asking. Eating sugar from the sugar bowl. Not sharing. Not remembering to say please and thank you. Mumbling like an idiot. Using the emergency flashlight to read a comic book in bed because batteries don’t grow on trees. Splashing in puddles, even the puddles I don’t see until it’s too late. Giving my mother’s good rhinestone earrings to the teacher for Valentine’s Day. Splashing in the bathtub and getting the floor wet. Using the good towels. Leaving the good towels on the floor, though sometimes they fall all by themselves. Eating crackers in bed. Staining my shirt, tearing the knee in my pants, ruining my good clothes. Not changing into old clothes that don’t fit the minute I get home. Wasting food. Not eating everything on my plate. Hiding lumpy mashed potatoes and butternut squash and rubbery string beans or any food I don’t like under the vinyl seat cushions Mom bought for the wooden kitchen chairs. Leaving the butter dish out in summer and ruining the tablecloth. Making bubbles in my milk. Using a straw like a pee shooter. Throwing tooth picks at my sister. Wasting toothpicks and glue making junky little things that no one wants. School papers. Notes from the teacher. Report cards. Whispering in church. Sleeping in church. Notes from the assistant principal. Being late for anything. Walking out of Woolworth’s eating a candy bar I didn’t pay for. Riding my bike in the street. Leaving my bike out in the rain. Getting my bike stolen while visiting Grandpa Rudy at the hospital because I didn’t put a lock on it. Not washing my feet. Spitting. Getting a nosebleed in church. Embarrassing my mother in any way, anywhere, anytime, especially in public. Being a jerk. Acting shy. Being impolite. Forgetting what good manners are for. Being alive in all the wrong places with all the wrong people at all the wrong times.

I don’t remember when I stopped noticing—stopped noticing every mirror, every window, every scale, every fast-food restaurant, every diet ad, every horrifying model. And I don’t remember when I stopped counting, or when I stopped caring what size my pants were, or when I started ordering what I wanted to eat and not what seemed “safe,” or when I could sit comfortably reading a book in my kitchen without noticing I was in my kitchen until I got hungry—or when I started just eating when I got hungry, instead of questioning it, obsessing about it, dithering and freaking out, as I’d done for nearly my whole life. I don’t remember exactly when recovery took hold, and went from being something I both fought and wanted, to being simply a way of life. A way of life that is, let me tell you, infinitely more peaceful, infinitely happier, and infinitely more free than life with an eating disorder. And I wouldn’t give up this life of freedom for the world. What I know is this: I chose recovery. It was a conscious decision, and not an easy one. That’s the common denominator among people I know who have recovered: they chose recovery, and they worked like hell for it, and they didn’t give up. Recovery isn’t easy, at first. It takes time. It takes more work, sometimes, than you think you’re willing to do. But it is worth every hard day, every tear, every terrified moment. It’s worth it, because the trade-off is this: you let go of your eating disorder, and you get back your life. There are a couple of things I had to keep in mind in early recovery. One was that I was going to recover, even though I didn’t feel “ready.” I realized I was never going to feel ready—I was just going to jump in and do it, ready or not, and I am deeply glad that I did. Another was that symptoms were not an option. Symptoms, as critically necessary and automatic as they feel, are ultimately a choice. You can choose to let the fallacy that you must use symptoms kill you, or you can choose not to use symptoms. Easier said than done? Of course. But it can be done. I had to keep at the forefront of my mind the reasons I wanted to recover so badly, and the biggest one was this: I couldn’t believe in what I was doing anymore. I couldn’t justify committing my life to self-destruction, to appearance, to size, to weight, to food, to obsession, to self-harm. And that was what I had been doing for so long—dedicating all my strength, passion, energy, and intelligence to the pursuit of a warped and vanishing ideal. I just couldn’t believe in it anymore. As scared as I was to recover, to recover fully, to let go of every last symptom, to rid myself of the familiar and comforting compulsions, I wanted to know who I was without the demon of my eating disorder inhabiting my body and mind. And it turned out that I was all right. It turned out it was all right with me to be human, to have hungers, to have needs, to take space. It turned out that I had a self, a voice, a whole range of values and beliefs and passions and goals beyond what I had allowed myself to see when I was sick. There was a person in there, under the thick ice of the illness, a person I found I could respect. Recovery takes time, patience, enormous effort, and strength. We all have those things. It’s a matter of choosing to use them to save our own lives—to survive—but beyond that, to thrive. If you are still teetering on the brink of illness, I invite you to step firmly onto the solid ground of health. Walk back toward the world. Gather strength as you go. Listen to your own inner voice, not the voice of the eating disorder—as you recover, your voice will get clearer and louder, and eventually the voice of the eating disorder will recede. Give it time. Don’t give up. Love yourself absolutely. Take back your life. The value of freedom cannot be overestimated. It’s there for the taking. Find your way toward it, and set yourself free.

Across from me at the kitchen table, my mother smiles over red wine that she drinks out of a measuring glass. She says she doesn’t deprive herself, but I’ve learned to find nuance in every movement of her fork. In every crinkle in her brow as she offers me the uneaten pieces on her plate. I’ve realized she only eats dinner when I suggest it. I wonder what she does when I’m not there to do so. Maybe this is why my house feels bigger each time I return; it’s proportional. As she shrinks the space around her seems increasingly vast. She wanes while my father waxes. His stomach has grown round with wine, late nights, oysters, poetry. A new girlfriend who was overweight as a teenager, but my dad reports that now she’s “crazy about fruit." It was the same with his parents; as my grandmother became frail and angular her husband swelled to red round cheeks, rotund stomach and I wonder if my lineage is one of women shrinking making space for the entrance of men into their lives not knowing how to fill it back up once they leave. I have been taught accommodation. My brother never thinks before he speaks. I have been taught to filter. “How can anyone have a relationship to food?" He asks, laughing, as I eat the black bean soup I chose for its lack of carbs. I want to tell say: we come from difference, Jonas, you have been taught to grow out I have been taught to grow in you learned from our father how to emit, how to produce, to roll each thought off your tongue with confidence, you used to lose your voice every other week from shouting so much I learned to absorb I took lessons from our mother in creating space around myself I learned to read the knots in her forehead while the guys went out for oysters and I never meant to replicate her, but spend enough time sitting across from someone and you pick up their habits that’s why women in my family have been shrinking for decades. We all learned it from each other, the way each generation taught the next how to knit weaving silence in between the threads which I can still feel as I walk through this ever-growing house, skin itching, picking up all the habits my mother has unwittingly dropped like bits of crumpled paper from her pocket on her countless trips from bedroom to kitchen to bedroom again, Nights I hear her creep down to eat plain yogurt in the dark, a fugitive stealing calories to which she does not feel entitled. Deciding how many bites is too many How much space she deserves to occupy. Watching the struggle I either mimic or hate her, And I don’t want to do either anymore but the burden of this house has followed me across the country I asked five questions in genetics class today and all of them started with the word “sorry". I don’t know the requirements for the sociology major because I spent the entire meeting deciding whether or not I could have another piece of pizza a circular obsession I never wanted but inheritance is accidental still staring at me with wine-stained lips from across the kitchen table.