Know Your Onions Quotes

Before a Cat will condescend To treat you as a trusted friend, Some little token of esteem Is needed, like a dish of cream; And you might now and then supply Some caviare, or Strassburg Pie, Some potted grouse, or salmon paste — He's sure to have his personal taste. (I know a Cat, who makes a habit Of eating nothing else but rabbit, And when he's finished, licks his paws So's not to waste the onion sauce.) A Cat's entitled to expect These evidences of respect. And so in time you reach your aim, And finally call him by his name.

and—wait, I’m sorry, did you call me Ryan Theodore?” She waves her hand as if the question is inconsequential. “I don’t know your middle name so I had to make one up. Because, sweetie, you really needed to be middle-named for mangling those poor onions.

Don't get me wrong. I love a Denver omelette as much as the next girl. But I'm curious whether that’s your thing, or if you try to change up the routine depending on the specific woman. You know… like, green pepper because I have green eyes, ham because I’m so funny, and onions for all the tears you’ll shed after I leave.

If you have ever peeled an onion, then you know that the first thin, papery layer reveals another thin, papery layer, and that layer reveals another, and another, and before you know it you have hundreds of layers all over the kitchen table and thousands of tears in your eyes, sorry that you ever started peeling in the first place and wishing that you had left the onion alone to wither away on the shelf of the pantry while you went on with your life, even if that meant never again enjoying the complicated and overwhelming taste of this strange and bitter vegetable. In this way, the story of the Baudelaire orphans is like an onion, and if you insist on reading each and every thin, papery layer in A Series of Unfortunate Events, your only reward will be 170 chapters of misery in your library and countless tears in your eyes. Even if you have read the first twelve volumes of the Baudelaires' story, it is not too late to stop peeling away the layers, and to put this book back on the shelf to wither away while you read something less complicated and overwhelming. The end of this unhappy chronicle is like its bad beginning, as each misfortune only reveals another, and another, and another, and only those with the stomach for this strange and bitter tale should venture any farther into the Baudelaire onion. I'm sorry to tell you this, but that is how the story goes.

The window rattles without you, you bastard. The trees are the cause, rattling in the wind, you jerk, the wind scraping those leaves and twigs against my window. They'll keep doing this, you terrible husband, and slowly wear away our entire apartment building. I know all these facts about you and there is no longer any use for them. What will I do with your license plate number, and where you hid the key outside so we'd never get locked out of this shaky building? What good does it do me, your pants size and the blue cheese preference for dressing? Who opens the door in the morning now, and takes the newspaper out of the plastic bag when it rains? I'll never get back all the hours I was nice to your parents. I nudge my cherry tomatoes to the side of the plate, bastard, but no one is waiting there with a fork to eat them. I miss you and I love you, bastard bastard bastard, come and clean the onion skins out of the crisper and trim back the tree so I can sleep at night.

He pulls me to a stop in front of a stall selling steaming hot stew of beef an onions. "Two please." "It's too expensive," I whisper to him, even though I know he won't listen. he treats me one of his wide, gentle smiles, his dark eyes shining. "Who else am I going to spend my money on? I already know you won't let me buy you and of the pretty, frilly things girls your age like to have, and I'm not about to purchase another weapon to add to your collection." "Because I don't like pretty, frilly things. And there's nothing wrong with having a nice collection of weapons.

This kind of mixing of ingredients happens all the time at fast-food places... You know when you order french fries and there's a rogue onion ring at the bottom. You know, at first you're alarmed but you eat it. It all comes from the same place! You just have to go for it.

They could be French,” said Pepper doggedly. “France is famous for onions.” “It doesn't matter,” said Adam, who was getting fed up with onions. “France is nearly Spanish, an' I don't expect witches know the difference, what with spendin' all their time flyin' around at night. It all looks like the Continong to witches. Anyway, if you don't like it you can jolly well go and start your own Inquisition, anyway.

Turn that worthless lawn into a beautiful garden of food whose seeds are stories sown, whose foods are living origins. Grow a garden on the flat roof of your apartment building, raise bees on the roof of your garage, grow onions in the iris bed, plant fruit and nut trees that bear, don't plant 'ornamentals', and for God's sake don't complain about the ripe fruit staining your carpet and your driveway; rip out the carpet, trade food to someone who raises sheep for wool, learn to weave carpets that can be washed, tear out your driveway, plant the nine kinds of sacred berries of your ancestors, raise chickens and feed them from your garden, use your fruit in the grandest of ways, grow grapevines, make dolmas, wine, invite your fascist neighbors over to feast, get to know their ancestral grief that made them prefer a narrow mind, start gardening together, turn both your griefs into food; instead of converting them, convert their garage into a wine, root, honey, and cheese cellar--who knows, peace might break out, but if not you still have all that beautiful food to feed the rest and the sense of humor the Holy gave you to know you're not worthless because you can feed both the people and the Holy with your two little able fists.

I used to want to understand how the world worked. Little things, like heavy stuff goes at the bottom of the laundry bag, or big things, like the best way to get a boy to chase you is to ignore him, or medium things, like if you cut an onion under running water your eyes won't sting, and if you wash your fingers afterwards with lemon-juice they won't stink. I used to want to know all the secrets, and every time I learned one, I felt like I'd taken--a step. On a journey. To a place. A destination: to be the kind of person who knew all this stuff, the way everyone around me seemed to know all this stuff. I thought that once I knew enough secrets, I'd be like them.

You know what is the problem with trust?? It really stops the conversation, because you take the things for granted, Things value less to you because you know that, that thing is going to be there for you, no matter what, You stop talking about love because you believe that you've got the saturation point in your relationship, And you've got her completely, And that is the problem. You don’t own her, Because sometimes love is not enough, And bad is strong to iterate itself with you, It is much stronger to come back.

Regret nothing. Not the cruel novels you read to the end just to find out who killed the cook. Not the insipid movies that made you cry in the dark, in spite of your intelligence, your sophistication. Not the lover you left quivering in a hotel parking lot, the one you beat to the punchline, the door, or the one who left you in your red dress and shoes, the ones that crimped your toes, don’t regret those. Not the nights you called god names and cursed your mother, sunk like a dog in the livingroom couch,b chewing your nails and crushed by loneliness. You were meant to inhale those smoky nights over a bottle of flat beer, to sweep stuck onion rings across the dirty restaurant floor, to wear the frayed coat with its loose buttons, its pockets full of struck matches. You’ve walked those streets a thousand times and still you end up here. Regret none of it, not one of the wasted days you wanted to know nothing, when the lights from the carnival rides were the only stars you believed in, loving them for their uselessness, not wanting to be saved. You’ve traveled this far on the back of every mistake, ridden in dark-eyed and morose but calm as a house after the TV set has been pitched out the upstairs window. Harmless as a broken ax. Emptied of expectation. Relax. Don’t bother remembering any of it. Let’s stop here, under the lit sign on the corner, and watch all the people walk by.

Each of us thinks we are the most important person, because we are inside ourselves.  Does this make sense?  We see the world from our eyes and hear it with our ears.  I look past the branches and leaves of the trees to the sky and I see the colors I call brown and green and blue.  But think, Brian, are they the same colors that you see?  We may call them by the same name, but they may look different to you. “The taste of an onion, the song of a bird, the strum of the harp, the grit of sand.  I know what they feel like and taste like and sound like to me.  But I can not know what they are to you.  So how can I truly know your thoughts or feel your fears?  “I can listen to you and comfort you, but only you can overcome your fears, only you can bring yourself into balance with ma’at.

What rhymes with insensitive?” I tap my pen on the kitchen table, beyond frustrated with my current task. Who knew rhyming was so fucking difficult? Garrett, who’s dicing onions at the counter, glances over. “Sensitive,” he says helpfully. “Yes, G, I’ll be sure to rhyme insensitive with sensitive. Gold star for you.” On the other side of the kitchen, Tucker finishes loading the dishwasher and turns to frown at me. “What the hell are you doing over there, anyway? You’ve been scribbling on that notepad for the past hour.” “I’m writing a love poem,” I answer without thinking. Then I slam my lips together, realizing what I’ve done. Dead silence crashes over the kitchen. Garrett and Tucker exchange a look. An extremely long look. Then, perfectly synchronized, their heads shift in my direction, and they stare at me as if I’ve just escaped from a mental institution. I may as well have. There’s no other reason for why I’m voluntarily writing poetry right now. And that’s not even the craziest item on Grace’s list. That’s right. I said it. List. The little brat texted me not one, not two, but six tasks to complete before she agrees to a date. Or maybe gestures is a better way to phrase it... “I just have one question,” Garrett starts. “Really?” Tuck says. “Because I have many.” Sighing, I put my pen down. “Go ahead. Get it out of your systems.” Garrett crosses his arms. “This is for a chick, right? Because if you’re doing it for funsies, then that’s just plain weird.” “It’s for Grace,” I reply through clenched teeth. My best friend nods solemnly. Then he keels over. Asshole. I scowl as he clutches his side, his broad back shuddering with each bellowing laugh. And even while racked with laughter, he manages to pull his phone from his pocket and start typing. “What are you doing?” I demand. “Texting Wellsy. She needs to know this.” “I hate you.” I’m so busy glaring at Garrett that I don’t notice what Tucker’s up to until it’s too late. He snatches the notepad from the table, studies it, and hoots loudly. “Holy shit. G, he rhymed jackass with Cutlass.” “Cutlass?” Garrett wheezes. “Like the sword?” “The car,” I mutter. “I was comparing her lips to this cherry-red Cutlass I fixed up when I was a kid. Drawing on my own experience, that kind of thing.” Tucker shakes his head in exasperation. “You should have compared them to cherries, dumbass.” He’s right. I should have. I’m a terrible poet and I do know it. “Hey,” I say as inspiration strikes. “What if I steal the words to “Amazing Grace”? I can change it to…um…Terrific Grace.” “Yup,” Garrett cracks. “Pure gold right there. Terrific Grace.” I ponder the next line. “How sweet…” “Your ass,” Tucker supplies. Garrett snorts. “Brilliant minds at work. Terrific Grace, how sweet your ass.” He types on his phone again. “Jesus Christ, will you quit dictating this conversation to Hannah?” I grumble. “Bros before hos, dude.” “Call my girlfriend a ho one more time and you won’t have a bro.” Tucker chuckles. “Seriously, why are you writing poetry for this chick?” “Because I’m trying to win her back. This is one of her requirements.” That gets Garrett’s attention. He perks up, phone poised in hand as he asks, “What are the other ones?” “None of your fucking business.” “Golly gee, if you do half as good a job on those as you’re doing with this epic poem, then you’ll get her back in no time!” I give him the finger. “Sarcasm not appreciated.” Then I swipe the notepad from Tuck’s hand and head for the doorway. “PS? Next time either of you need to score points with your ladies? Don’t ask me for help. Jackasses.” Their wild laughter follows me all the way upstairs. I duck into my room and kick the door shut, then spend the next hour typing up the sorriest excuse for poetry on my laptop. Jesus. I’m putting more effort into this damn poem than for my actual classes.

You esteem this Penrose more than you do my lords bannermen. Why?” “He keeps faith.” “A misplaced faith in a dead usurper.” “Yes,” Davos admitted, “but still, he keeps faith.” “As those behind us do not?” Davos had come too far with Stannis to play coy now. “Last year they were Robert’s men. A moon ago they were Renly’s. This morning they are yours. Whose will they be on the morrow?” And Stannis laughed. A sudden gust, rough and full of scorn. “I told you, Melisandre,” he said to the red woman, “my Onion Knight tells me the truth.” “I see you know him well, Your Grace,” the red woman said. “Davos, I have missed you sorely,” the king said. “Aye, I have a tail of traitors, your nose does not deceive you. My lords bannermen are inconstant even in their treasons. I need them, but you should know how it sickens me to pardon such as these when I have punished better men for lesser crimes. You have every right to reproach me, Ser Davos.” “You reproach yourself more than I ever could, Your Grace. You must have these great lords to win your throne—” “Fingers and all, it seems.” Stannis smiled grimly.

Old age. I don't know when it really starts, and I'm not interested in finding out. Julia pretty much ignored the whole thing, and that may be the only real lesson there is for the end of our days. Just pretend like it isn't happening, until you have no choice but to accept reality. If you're lucky, like Julia, you'll die peacefully in your sleep after having enjoyed a dinner of onion soup.

It was all a mistake,” he pleaded, standing out of his ship, his wife slumped behind him in the deeps of the hold, like a dead woman. “I came to Mars like any honest enterprising businessman. I took some surplus material from a rocket that crashed and I built me the finest little stand you ever saw right there on that land by the crossroads—you know where it is. You’ve got to admit it’s a good job of building.” Sam laughed, staring around. “And that Martian—I know he was a friend of yours—came. His death was an accident, I assure you. All I wanted to do was have a hot-dog stand, the only one on Mars, the first and most important one. You understand how it is? I was going to serve the best darned hot dogs there, with chili and onions and orange juice.” The

Eventually we found ourselves in the middle of an onion field. When you’re hungry and don’t know where and when your next meal is coming, you can eat almost anything. Those were the best damn onions I’ve ever eaten. At that moment they tasted as sweet as apples.

Like, okay. Do you know any straight, male-assigned men who kind of get it? Like, they try to be feminist, but they acknowledge that it is a complicated, maybe impossible thing for a man to be a feminist, so they're respectful of women, and give space, stand back, whatever. And it would be totally great except that it leads to them never doing anything? Like they just stand back, and, say there are some books that need to be shelved, the windows are all dirty, there are boxes that need to go outside, and some kid threw up somewhere. You will start, say, carrying the boxes outside, and then when that's done, you start mopping up the puke, and he is just standing there, so you're like, What the fuck! Are you going to move these books or clean a window? And they're like, Oh, okay, totally, in this very enlightened way that gives you space to fucking do everything, except they need you to show them how to clean a window, because they don't want to do it wrong? That kind of guy. I will admit: it's more complicated than that, right, I shouldn't be mean. Straight dudes have it kind of rough if they don't want to shake out their male privilege all over the place. But really? You don't know how to make a bed? You don't know how to fucking cook the onions and garlic before you throw in all the other vegetables?

I know—I'm just trying to make you feel better right now. This is life, little onion. People will dump shit on you all the time. You just have to find a way to use what you can and slough off the rest. Don't ever let them rule your life with their own fallibilities.

It’s the Queen’s English now,’ observed Peter mildly. ‘Is there a difference?’ asked Oundle rhetorically. ‘I fervently hope not.’ ‘There will be in time,’ said Peter. ‘That will be deplorable,’ replied Oudle. ‘I shall not myself deviate by a syllable from correct usage.’ ‘My language is foul, and yours is Fowler?’ said Peter, and added one of his sudden quirky smiles, ‘or know your Onions.’ This quip crossed the barrier of the table, because the man sitting nearly opposite Peter laughed. ‘Onions?’ said Oudle. ‘C.T. Onions, I imagine,’ said the man opposite. ‘Editor of the Oxford English Dictionary.’ ‘Oh, I see,’ said Oudle. ‘Very droll.

This is the most common misconception about speechwriting. It came up especially often in the years before I started at the White House, when I wrote for CEOs. “You seem capable,” they would tell me, “but can you really find my voice?” “I think I can manage it,” I’d reply gravely. Left unsaid is that it would be easy, because when it comes to rhetorical styling, 99.9 percent of speeches sound the same. Martin Luther King had a voice. John F. Kennedy had a voice. With all due respect, you probably don’t. What you do have are thoughts. What you need, although you may not know it, is someone to organize them. A good writer can take your ten ideas and turn them into one coherent whole. Where you see two all-beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun, a speechwriter sees a Big Mac.

the streets. So now everyone is afraid of it. Petr GINZ Today it’s clear to everyone who is a Jew and who’s an Aryan, because you’ll know Jews near and far by their black and yellow star. And Jews who are so demarcated must live according to the rules dictated: Always, after eight o’clock, be at home and click the lock; work only labouring with pick or hoe, and do not listen to the radio. You’re not allowed to own a mutt; barbers can’t give your hair a cut; a female Jew who once was rich can’t have a dog, even a bitch, she cannot send her kids to school must shop from three to five since that’s the rule. She can’t have bracelets, garlic, wine, or go to the theatre, out to dine; she can’t have cars or a gramophone, fur coats or skis or a telephone; she can’t eat onions, pork, or cheese, have instruments, or matrices; she cannot own a clarinet or keep a canary for a pet, rent bicycles or barometers, have woollen socks or warm sweaters. And especially the outcast Jew must give up all habits he knew: he can’t buy clothes, can’t buy a shoe, since dressing well is not his due; he can’t have poultry, shaving soap, or jam or anything to smoke; can’t get a license, buy some gin, read magazines, a news bulletin, buy sweets or a machine to sew; to fields or shops he cannot go even to buy a single pair of winter woollen underwear, or a sardine or a ripe pear. And if this list is not complete there’s more, so you should be discreet; don’t buy a thing; accept defeat. Walk everywhere you want to go in rain or sleet or hail or snow. Don’t leave your house, don’t push a pram, don’t take a bus or train or tram; you’re not allowed on a fast train; don’t hail a taxi, or complain; no matter how thirsty you are you must not enter any bar; the riverbank is not for you, or a museum or park or zoo or swimming pool or stadium or post office or department store, or church, casino, or cathedral or any public urinal. And you be careful not to use main streets, and keep off avenues! And if you want to breathe some air go to God’s garden and walk there among the graves in the cemetery because no park to you is free. And if you are a clever Jew you’ll close off bank accounts and you will give up other habits too like meeting Aryans you knew. He used to be allowed a swag, suitcase, rucksack, or carpetbag. Now he has lost even those rights but every Jew lowers his sights and follows all the rules he’s got and doesn’t care one little jot.

Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak. "Can I have that?" I put down my spoon and pointed at Arnold's sandwich. "What?" Arnold replied. "Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it." I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.

And when they start talking, and they always do, you find that each of them has a story they want to tell. Everyone, no matter how old or young, has some lesson they want to teach. And I sit there and listen and learn all about life from people who have no idea how to live it. Nobody knows how to just shut the fuck up and look out the window anymore. The bathrooms are tiny and filthy and you have no choice but to piss all over yourself when the bus swerves, but the streetlights look like blurred stars exploding in the window when it rains at night, and you can sleep knowing that if there’s an accident and everyone on the bus dies it wasn’t your fault. Someone fat and snoring will sometimes sit beside you and sweat on your shoulder even though it’s twelve degrees outside, and someone else with a big head shaped like an onion and dirty hair that smells like fish sticks will sit in front of you and recline their seat into your lap. And you’ll be trapped and sleepless and sad for the entire ride. But then other times you get two whole seats to yourself, and when that becomes your idea of luxury you know you’ve found something that no one else is even looking for, and if you gave it to them for Christmas they’d return it the next morning as soon as the stores opened. And then you get to think of yourself like the little drummer boy, playing for Jesus even though he’s too young to understand, even though nobody in Bethlehem really likes percussion and they think you’re a cheap ass for not bringing gold or frankincense. And it’s a shame when you realize that you won’t get to be in the Bible, and it doesn’t seem right. But then nobody gets to be in the Bible anymore, no matter who they are or what they do, and the sooner you realize that the easier it all becomes. But it’s still a shame.

Onions! Fresh, hot, sweet onions,” Sam called as Mary Lou pulled the cart down Main Street. “Eight cents a dozen.” It was a beautiful spring morning. The sky was painted pale blue and pink—the same color as the lake and the peach trees along its shore. Mrs. Gladys Tennyson was wearing just her nightgown and robe as she came running down the street after Sam. Mrs. Tennyson was normally a very proper woman who never went out in public without dressing up in fine clothes and a hat. So it was quite surprising to the people of Green Lake to see her running past them. “Sam!” she shouted. “Whoa, Mary Lou,” said Sam, stopping his mule and cart. “G’morning, Mrs. Tennyson,” he said. “How’s little Becca doing?” Gladys Tennyson was all smiles. “I think she’s going to be all right. The fever broke about an hour ago. Thanks to you.” “I’m sure the good Lord and Doc Hawthorn deserve most of the credit.” “The Good Lord, yes,” agreed Mrs. Tennyson, “but not Dr. Hawthorn. That quack wanted to put leeches on her stomach! Leeches! My word! He said they would suck out the bad blood. Now you tell me. How would a leech know good blood from bad blood?” “I wouldn’t know,” said Sam. “It was your onion tonic,” said Mrs. Tennyson. “That’s what saved her.” Other townspeople made their way to the cart. “Good morning, Gladys,” said Hattie Parker. “Don’t you look lovely this morning.” Several people snickered. “Good morning, Hattie,” Mrs. Tennyson replied. “Does your husband know you’re parading about in your bed clothes?” Hattie asked. There were more snickers. “My husband knows exactly where I am and how I am dressed, thank you,” said Mrs. Tennyson. “We have both been up all night and half the morning with Rebecca. She almost died from stomach sickness. It seems she ate some bad meat.” Hattie’s face flushed. Her husband, Jim Parker, was the butcher. “It made my husband and me sick as well,” said Mrs. Tennyson, “but it nearly killed Becca, what with her being so young. Sam saved her life.” “It wasn’t me,” said Sam. “It was the onions.” “I’m glad Becca’s all right,” Hattie said contritely. “I keep telling Jim he needs to wash his knives,” said Mr. Pike, who owned the general store. Hattie Parker excused herself, then turned and quickly walked away. “Tell Becca that when she feels up to it to come by the store for a piece of candy,” said Mr. Pike. “Thank you, I’ll do that.” Before returning home, Mrs. Tennyson bought a dozen onions from Sam. She gave him a dime and told him to keep the change. “I don’t take charity,” Sam told her. “But if you want to buy a few extra onions for Mary Lou, I’m sure she’d appreciate it.” “All right then,” said Mrs. Tennyson, “give me my change in onions.” Sam gave Mrs. Tennyson an additional three onions, and she fed them one at a time to Mary Lou. She laughed as the old donkey ate them out of her hand.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

The taste of manna "was like wafers with honey" (Exod. 16:31, Num. 11:7)... It was indeed the "bread of heaven" (Ps. 78:24)... Just bcause the sharp, strong bite of their beloved Egyptian foods had become preferred tastes of choice in their mouths did not mean that nothing else had the power to satisfy them. In fact, God likely created the moist, sweet manna to serve as a marked contrast to their monster-breath favorites, those fire-breathing flavors that had so long grown delectable to palates poisoned by Egypt's influence. The purity of God's nightly manna against the harsh, high-heat quality of onions and garlic was not merely an ongoing gift of nourishment, but also the beginning of a long process to wean the Hebrews from their loves. It was a clear change of taste. While the enemy works overtime to keep us addicted to past likes, God relentlessly shapes us through wise amounts of blessing and correction to make us want what's really good for us, till we can truly "taste and see that the LORD is good (Ps. 34:8). He refuses to offer us anything that would excite our prior obsessions, knowing that if we are ever to start living like free men and women, we need to start eating like it.

Making Requests Consciously Sometimes we may be able to communicate a clear request without putting it in words. Suppose you’re in the kitchen and your sister, who is watching television in the living room, calls out, “I’m thirsty.” In this case, it may be obvious that she is requesting you to bring her a glass of water from the kitchen. However, in other instances, we may express our discomfort and incorrectly assume that the listener has understood the underlying request. For example, a woman might say to her husband, “I’m annoyed you forgot the butter and onions I asked you to pick up for dinner.” While it may be obvious to her that she is asking him to go back to the store, the husband may think that her words were uttered solely to make him feel guilty. When we simply express our feelings, it may not be clear to the listener what we want them to do. Even more often, we are simply not conscious of what we are requesting when we speak. We talk to others or at them without knowing how to engage in a dialogue with them. We toss out words, using the presence of others as a wastebasket. In such situations, the listener, unable to discern a clear request in the speaker’s words, may experience the kind of distress illustrated in the following anecdote.

So this is what a black pepper pork bun really tastes like!" The bun is flaky, and crispy, like a piecrust! The juicy pork filling is seasoned with just enough black pepper to give it a good bite! All the minced green onion mixed in with it makes it even better! The whole thing is overflowing with the mellow and meaty umami goodness of ground pork! "IT'S SOOO GOOD!" "Look! There it is! That's Soma Yukihira's booth!" "Really? Interesting! Wasn't he one of the finalists in this year's Classic?" "Hmm. This meat filling is way too weak as is. Juiciness, richness, umami... it's way short on all of those. The bun itself is probably good enough. Maybe I should up the ratio of rib meat..." "Yo. How're the test recipes going? There are a whole lot of other exclusively Chinese seasonings you can try, y'know. Oyster sauce, Xo spicy seafood sauce and a whole mountain of spices. I did a Dongpo Pork Bowl for the Classic, so I know all too well how deep that particular subject gets." "Oh, right! Now I see it. Chinese "Ma-La" flavor is just another combination of spices! Everything I learned about spices from my curry dish for the Prelims... ... I should be able to use in this too! Thanks, Nikumi!" "H-hey! Don't grab my hand like that!" How about this? Fresh-ground black pepper... ... and some mellow, fragrant sesame oil! When you're making anything Chinese, you can't forget the five-spice powder. I'll also knead in some star anise to enhance the flavor of the pork! Then add sliced green onions and finish by wrapping the mixture in the dough

A long time ago, I collected the flower petals stained with my first blood; I thought there was something significant about that, there was importance in all the little moments of experience, because when you live forever, the first times matter. The first time you bleed, first time you cry — I don’t remember that — first time you see your wings, because new things defile you, purity chips away. your purity. nestled flowers in your belly, waiting to be picked. do you want innocence back? small and young smiles that make your eyes squint and cheeks flare the feeling of your face dripping down onto the grass, the painted walls you tore down, the roads you chipped away, they’ll eat away at you, the lingering feelings of a warm hand on your waist, the taps of your feet as you dance, the beats of your timbrel.’ ‘and now you are like Gods, sparkling brilliant with jewelry that worships you, and you’re splitting in order to create.’ ‘The tosses of your wet hair, the rushes of chariots speeding past, the holy, holy, holy lord god of hosts, the sweetness of a strawberry, knocks against the window by your head, the little tunes of your pipes, the cuts sliced into your fingers by uptight cacti fruits, the brisk scent of a sea crashing into the rocks, the sweat of wrestling, onions, cumin, parsley in a metal jug, mud clinging to your skin, a friendly mouth on your cheeks and forehead, chimes, chirps of chatter in the bazaar, amen, amen, amen, the plump fish rushing to take the bread you toss, scraping of a carpenter, the hiss of chalk, the wisps of clouds cradling you as you nap, the splashes of water in a hot pool, the picnic in a meadow, the pounding of feet that are chasing you, the velvet of petals rustling you awake, a giant water lily beneath you, the innocent kiss, the sprawl of the universe reflected in your eyes for the first time, the bloody wings that shred out of your back, the apples in orchards, a basket of stained flowers, excited chants of a colosseum audience, the heat of spinning and bouncing to drums and claps, the love braided into your hair, the trickles of a piano, smell of myrrh, the scratches of a spoon in a cup, the coarseness of a carpet, the stringed instruments and trumpets, the serene smile of not knowing, the sleeping angel, the delight of a creator, the amusement of gossip and rumors, the rumbling laughter between shy singing, the tangling of legs, squash, celery, carrot, and chayote, the swirled face paint, the warmth of honey in your tea, the timid face in the mirror, mahogany beams, the embrace of a bed of flowers, the taste of a grape as its fed to you, the lip smacks of an angel as you feed him a raspberry, the first dizziness of alcohol, the cool water and scent of natron and the scratch of the rock you beat your dirty clothes against, the strain of your arms, the columns of an entrance, the high ceilings of a dark cathedral, the boiling surface of bubbling stew, the burn of stained-glass, the little joyous jump you do seeing bread rise, the silky taste of olive oil, the lap of an angel humming as he embroiders a little fox into his tunic, the softness of browned feathers lulling you to sleep, the weight of a dozen blankets and pillows on your small bed, the proud smile on the other side of a window in a newly-finished building, the myrtle trees only you two know about, the palm of god as he fashions you from threads of copper, his praises, his love, his kiss to your hair, your father.

Without a shadow of a doubt, the first fiction ever recounted was fantasy. Guys sitting around the campfire— Was it you who wrote the review? I thought I recognized it— Guys sitting around the campfire telling each other stories about the gods who made lightning, and stuff like that. They did not tell one another literary stories. They did not complain about difficulties of male menopause while being a junior lecturer on some midwestern college campus. Fantasy is without a shadow of a doubt the ur-literature, the spring from which all other literature has flown. Up to a few hundred years ago no one would have disagreed with this, because most stories were, in some sense, fantasy. Back in the middle ages, people wouldn’t have thought twice about bringing in Death as a character who would have a role to play in the story. Echoes of this can be seen in Pilgrim’s Progress, for example, which hark back to a much earlier type of storytelling. The epic of Gilgamesh is one of the earliest works of literature, and by the standard we would apply now— a big muscular guys with swords and certain godlike connections— That’s fantasy. The national literature of Finland, the Kalevala. Beowulf in England. I cannot pronounce Bahaghvad-Gita but the Indian one, you know what I mean. The national literature, the one that underpins everything else, is by the standards that we apply now, a work of fantasy. Now I don’t know what you’d consider the national literature of America, but if the words Moby Dick are inching their way towards this conversation, whatever else it was, it was also a work of fantasy. Fantasy is kind of a plasma in which other things can be carried. I don’t think this is a ghetto. This is, fantasy is, almost a sea in which other genres swim. Now it may be that there has developed in the last couple of hundred years a subset of fantasy which merely uses a different icongraphy, and that is, if you like, the serious literature, the Booker Prize contender. Fantasy can be serious literature. Fantasy has often been serious literature. You have to fairly dense to think that Gulliver’s Travels is only a story about a guy having a real fun time among big people and little people and horses and stuff like that. What the book was about was something else. Fantasy can carry quite a serious burden, and so can humor. So what you’re saying is, strip away the trolls and the dwarves and things and put everyone into modern dress, get them to agonize a bit, mention Virginia Woolf a few times, and there! Hey! I’ve got a serious novel. But you don’t actually have to do that.

Olive,’ Mum said, stroking my fringe. ‘I need you to listen to me, and I need you to be brave.’ Opening my eyes again, I swallowed nervously. ‘What’s happened?’ ‘Your sister didn’t arrive at work today.’ Sukie was a typist for an insurance company in Clerkenwell. She said it was the dullest job ever. ‘Isn’t today Saturday, though?’ I asked. ‘She was due in to do overtime. No one’s seen her since she was with you and Cliff last night. She’s missing.’ ‘Missing?’ I didn’t understand. Mum nodded. The nurse added rather unhelpfully: ‘We’ve had casualties from all over London. It’s been chaos. All you can do is keep hoping for the best.’ It was obvious what she meant. I glanced at Mum, who always took the opposite view in any argument. But she stayed silent. Her hands, though, were trembling. ‘Missing isn’t the same as dead,’ I pointed out. Mum grimaced. ‘That’s true, and I’ve spoken to the War Office: Sukie’s name isn’t on their list of dead or injured but-’ ‘So she’s alive, then. She must be. I saw her in the street talking to a man,’ I said. ‘When she realised I’d followed her she was really furious about it.’ Mum looked at me, at the nurse, at the bump on my head. ‘Darling, you’re concussed. Don’t get overexcited now.’ ‘But you can’t think she’s dead.’ I insisted. ‘There’s no proof, is ther?’ ‘Sometimes it’s difficult to identify someone after…’ Mum faltered. I knew what she couldn’t say: sometimes if a body got blown apart there’d be nothing left to tie a name tag to. It was why we’d never buried Dad. Perhaps if there’d been a coffin and a headstone and a vicar saying nice things, it would’ve seemed more real. This felt different, though. After a big air raid the telephones were often down, letters got delayed, roads blocked. It might be a day or two before we heard from Sukie, and worried though I was, I knew she could look after herself. I wondered if it was part of Mum being ill, this painting the world black when it was grey. My head was hurting again so I lay back against the pillows. I was fed up with this stupid, horrid war. Eighteen months ago when it started, everyone said it’d be over before Christmas, but they were wrong. It was still going on, tearing great holes in people’s lives. We’d already lost Dad, and half the time these days it felt like Mum wasn’t quite here. And now Sukie – who knew where she was? I didn’t realise I was crying again until Mum touched my cheek. ‘It’s not fair,’ I said weakly. ‘War isn’t fair, I’m afraid,’ Mum replied. ‘You only have to walk through this hospital to see we’re not the only ones suffering. Though that’s just the top of the iceberg, believe me. There’s plenty worse going on in Europe.’ I remembered Sukie mentioning this too. She’d got really upset when she told me about the awful things happening to people Hitler didn’t like. She was in the kitchen chopping onions at the time so I wasn’t aware she was crying properly. ‘What sort of awful things?’ I’d asked her. ‘Food shortages, people being driven from their homes.’ Sukie took a deep breath, as if the list was really long. ‘People being attacked for no reason or sent no one knows where – Jewish people in particular. They’re made to wear yellow stars so everyone knows they’re Jews, and then barred from shops and schools and even parts of the towns where they live. It’s heartbreaking to think we can’t do anything about it.’ People threatened by soldiers. People queuing for food with stars on their coats. It was what I’d seen on last night’s newsreel at the cinema. My murky brain could just about remember those dismal scenes, and it made me even more angry. How I hated this lousy war. I didn’t know what I could do about it, a thirteen-year-old girl with a bump on her head. Yet thinking there might be something made me feel a tiny bit better.

There it is, forming behind us: The Fat Blue Phalanx. All the smug self-satisfied maleness you can drink, and free refills at the station house. It's all I can see in cops, that patriarchal bullshit that will never yield to a contract of mutual respect. That grunting fuck-obsessed inability to deobjectify you and treat you as a person, it’s a subclass of male that will never, ever change, no matter what. There they are with their uniforms and their discipline, an abstract and codified representation of all the construction workers who ever whistled at you and there you were, too polite to pee in their toolboxes in retaliation, too polite to challenge them, walking away red-faced because the worst part of it is that you were wondering whether they were really whistling like they’d whistle at Caprice or if they were just being sarcastic and were even now laughing at you with your short skinny legs and flat ass. Besides you’re not supposed to let it get to you. You’re supposed to have a sense of humour: they do. See them waving their cocks at each other and farting? You aren’t allowed to break the rules of their society which say that you are a cold uptight lesbian bitch if you don’t like their hohoho aggressive male ways so just hold your head high from your position of moral superiority and go home and tell your boyfriend (if you have one, which I don’t) who if you’re lucky will offer to go beat them up knowing you won’t take him up on it because you know perfectly well he’d probably get his ass kicked, most of the boys you know are highly ass-kickable because they’ve been brought up nicely. They were brought up in the luxury of knowing the money power of the military-industrial complex would protect them from the dirt and the grime of uneducated testosterone. its thanx to our weak boyfriends that we have cops at all, surrogate cock and balls to maintain ‘order’, whatever that is. Or was. And where does it really leave you as a prisoner of the suburbs? Fuming over some tiny incident that the aggressors have already forgotten about, but you have the sinking feeling you've just sniffed the true underbelly and the aroma was not what you get in Calvin Klein ads. Scratch 'n' sniff, scratch 'n' sniff, peel the onion... will you ever get down to the reality of what this place is about? And I know I shouldn't brand individual cops with the big blue brush but in my mind these guys are a symbol of the whole iron-cage Boy system that makes me always a victim, no matter what I do, it's a cage I can't escape. I'm the little princess. They dominate, they aggress, they protect.

Who knew winter meant vegetables? Chef. No asparagus shipped in from Peru, no avocados from Mexico, no eggplants from Asia. What I assumed would be a season of root vegetables and onions was actually the season of chicories. Chef had his sources, which he guarded. Scott walked through the restaurant in the morning with unmarked brown paper bags, sometimes crates. He told me that the chicories would really brighten when the first freezes came. It sweetened their natural bitterness. I could barely keep track of them. The curly tangle of frisée didn't seem the same species as the heliotrope balls of radicchio, or the whitened lobes of endive. Their familial trait was a bite---I thought of them as lettuces that bit back. Scott agreed. He said we should be hard on them. Eggs, anchovies, cream, a streak of citrus. "Don't trust the French with your vegetables," Scott said. "The Italians know how to let something breathe.

As he's commandeering the mussels, I race around wildly to gather the ingredients: kaffir leaves and limes, coconut milk, coconut sugar, galanga, lemongrass, spicy red peppers, straw mushrooms, garlic, green onions, ginger, and coriander. When he returns, he clears his throat and his hand snakes over the ingredients. "I know what you're up to. I spent a lot of time in Thailand, having lived there. Your recipe is based off of tom kha gai, but instead of chicken you're using mussels

Get Relational 15 MIN 1. While holding hands or cuddling, spend several minutes telling each other the qualities you enjoy about your partner. Be sure to look into your lover’s eyes and try to include moments you observed these qualities in action. 5 MIN EXAMPLE: I really like how generous and thoughtful you are. Just today you surprised me with my favorite bag of coffee beans that you know I love! 2. Notice how you feel when giving and receiving appreciation. Talk about what you notice as you practiced the previous step. 3 MIN 3. Take some time kissing like you did when you were first married. 2 MIN HINT: You may want to brush your teeth first if you had onions or garlic for lunch. 4. Close with several minutes of quiet cuddling and resting together. 5 MIN

Fifth and finally, m’ijo . . . ” He raised his arm and pointed out the kitchen window. “You know the effort you put in every time you pick strawberries, cherries, cucumbers, onions, green tomatoes, peaches and grapes?” “Yes,” I replied, a little bit puzzled, thinking of the weekends and summers of hard work in the fields. “Well, you put that same effort here!” he said, pointing to my books on the kitchen table. “And when you get a job, you put that same effort into your job. Always, always give more than what is expected of you.

Know Your Vegetable Groups! Brassicas cabbage, kale, broccoli, collards, cauliflower, kohlrabi, Brussels sprouts Leafy Greens spinach, chard, lettuce Legumes peas, beans, limas Nightshades peppers, tomatoes, potatoes, eggplants Root Vegetables beets, carrots, turnips, salsify, parsnips, radishes, rutabagas, onions, garlic, leeks Vine Crops cucumbers, melons, squash

I’m getting dissed way too much lately.” “Probably because you date defense attorneys who think a good wardrobe makes up for that lack-of-brains thing.” “I turned on my chair. “Oh, you know her?” “No, I’ve heard half the mean in the twelfth ward to, though” “Hiss,” I said. “Meow.” She gave me a rueful smile as she lit another cigarette. “Cat’s got to have claws to make it a fight. What I hear, all she’s got is a nice briefcase, great hair, and tits she’s still making monthly payments on.” Her smile widened and she crinkled her face at me. “Okay, pooky?” “How’s Someone?” I said. Her smile faded and she reached into her bag. “Let’s get back to David Wetterau and Karen–” “I hear his name’s Trey,” I said. “You’re dating a guy named Trey, Ange.” “How’d you–” “We’re detectives, remember? Same way you know I was dating Vanessa.” “Vanessa,” she said as if her mouth were filled with onions. “Trey,” I said. “Shut up.” She fumbles with her bag. I drank some Beck’s. “You’re questioning my street cred and you’re sleeping with a guy named Trey.” “I don’t sleep with him anymore.” “Well, I don’t sleep with her anymore.” “Congratulations.” “Back at you.” There was a dead silence between us for a minute as Angie pulled several sheets of thermal fax paper from her bag and smoothed them on the bar. I drank some more Beck’s, fingered the cardboard coaster, felt a grin fighting to break across my face. I glanced at Angie, The corners of her mouth twitched, too. “Don’t look at me,” she said. “Why not?” “I’m telling you–” She lost the battle and closed her eyes as the smile broke across her ceeks. Mine followed about a half second later. “I don’t know why I’m smiling,” Angie said. “Me, either.” “Prick.” “Bitch.” She laughed and turned on her chair, drink in hand. “Miss me?” Like you can’t imagine. “Not a bit,” I said.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

I just run faster and hit the slowest of the lead boys. I wink and race by him. He smells like onions and he has big, wet circles in the pits of his shirt. He speeds up, but can only stay with me for a tenth of a mile before he drops back. Then it’s Nick. I cruise next to him. He’s some sort of running god, because he isn’t close to being winded. His stride is long, powerful, and quick. “Hi.” Why I said this, I do not know. He’s cute. Okay. I am a sucker for cute boys and he was nice to Issie. Plus, he has good hair and he isn’t as pale as most Maine males. He looks like he works in the sun, or at least has seen the sun once, maybe many weeks ago. Plus, life is all supposed to be about making love, not war. My dad listened to John Lennon; I know this stuff. “You’re fast,” he says, easy. No huffing. No puffing. No blowing the house down. “So are you.” We run together, keeping pace. The only one ahead of us is Ian, who is loping around the track as if it’s nothing. Nick shrugs at me while he runs, which is really something, because when I’m running full tilt it’s hard for me to speak, let alone break form to shrug. “You can go faster, can’t you?” I huff out. He just gives a little smile again and then his eyes shift into something cold, like gravestones with just the barest information about a life etched onto them. “Zara,” he whisper-says. I lean in closer to hear him. “What?” My voice is not a whisper. It matches the thudding beat of my heart, the bass of the music that blares out of the speakers. “Awesome job, new girl!” Devyn yells, clapping.

Hair Growth     Want long and luscious hair? We all know how long it can take to grow hair so here is a spell/potion to help quicken up the process.   You will need: 1 clove of garlic 1 onion A pair of scissors   Directions: On the night of a full moon crush up one garlic clove and one onion until it is of paste like consistency. Cut a small chunk of your hair and cover it in the garlic and onion mixture. Find a willow tree and bury the hair beside it. Each night visualize the moon shining down on the place where you buried your hair. Imagine the piece of hair growing longer and longer. Do the above visualization each night until your hair reaches your desired length.

So what can we generalize about Victorian vampires? They are already dead, yet not exactly dead, and clammy-handed. They can be magnetically repelled by crucifixes and they don’t show up in mirrors. No one is safe; vampires prey upon strangers, family, and lovers. Unlike zombies, vampires are individualists, seldom traveling in packs and never en masse. Many suffer from mortuary halitosis despite our reasonable expectation that they would no longer breathe. But our vampires herein also differ in interesting ways. Some fear sunlight; others do not. Many are bound by a supernatural edict that forbids them to enter a home without some kind of invitation, no matter how innocently mistaken. Dracula, for example, greets Jonathan Harker with this creepy exclamation that underlines another recurring theme, the betrayal of innocence (and also explains why I chose Stoker’s story “Dracula’s Guest” as the title of this anthology): “Welcome to my house! Enter freely and of your own will.” Yet other vampires seem immune to this hospitality prohibition. One common bit of folklore was that you ought never to refer to a suspected vampire by name, yet in some tales people do so without consequence. Contrary to their later presentation in movies and television, not all Victorian vampires are charming or handsome or beautiful. Some are gruesome. Some are fiends wallowing in satanic bacchanal and others merely contagious victims of fate, à la Typhoid Mary. A few, in fact, are almost sympathetic figures, like the hero of a Greek epic who suffers the anger of the gods. Curious bits of other similar folklore pop up in scattered places. Vampires in many cultures, for example, are said to be allergic to garlic. Over the centuries, this aromatic herb has become associated with sorcerers and even with the devil himself. It protected Odysseus from Circe’s spells. In Islamic folklore, garlic springs up from Satan’s first step outside the Garden of Eden and onion from his second. Garlic has become as important in vampire defense as it is in Italian cooking. If, after refilling your necklace sachet and outlining your window frames, you have some left over, you can even use garlic to guard your pets or livestock—although animals luxuriate in soullessness and thus appeal less to the undead. The vampire story as we know it was born in the early nineteenth century. As

Lex grabbed a near-empty ketchup bottle and shook it vigorously over the onion rings that had been given to her. When nothing came out, she ran to the door of the diner and stuck her head in. “Dora!” she yelled across the restaurant. “Would it kill you to replace these ketchups once in a while? I know you treasure your relics from the Stone Age, but it might be time to let go!” The elderly proprietor hobbled over. “What a mouth on this one,” she grumbled to herself, practically throwing a new bottle at Lex. “Whatever happened to respecting your elders?” “Isn’t that what paleontologists are for?” Pandora scowled, her wrinkles like crags. “Young lady, you are the rudest, most despicable hellion ever to disgrace the grounds of this establishment.” Her frown transformed into a hideous gaping grin. “You remind me of me.” Lex smiled. “Thanks, Dora. Oh, this morning’s weirdest was a guy choking on a hamster.” “Sweet sassy molassy,” Pandora said in awe.

Surely you don’t mean right now.” Her startled gaze focused on the lodge door. “It’s not even dark yet. People are still awake. You haven’t eaten. There’s no fire built. We can’t just--” He lifted the door flap and drew her into the dark lodge. “Blue Eyes, I have no hunger for food,” he said huskily. “But I will make a fire if you wish for one.” Any delay, no matter how short, appealed to Loretta. “Oh, yes, it’s sort of chilly, don’t you think?” It was a particularly muggy evening, the kind that made clothing stick to the skin, but that hardly seemed important. “Yes, a fire would be lovely.” He left her standing alone in the shadows to haul in some wood, which he quickly arranged in the firepit. Moments later golden flames lit the room, the light dancing and flickering on the tan walls. Remaining crouched by the flames, he tipped his head back and gave her a lazy perusal, his eyes touching on her dress, eyebrows lifting in a silent question. “Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky. “Oh, not that long. It’s no trouble, really!” She made a wide circle around him toward the pots. “I make a wonderful stew, really I do. I’m sure Maiden has some roots and onions I can borrow. Just you--” Loretta leaped at the touch of his hand on her shoulder. She turned to face him, a large pot wedged between them, her hand white-knuckled on the handle. “Blue Eyes, I do not want stew,” Hunter whispered, his voice laced with tenderness. “If you hunger, we will have nuts and fruit, eh?” Loretta swallowed a lump of air. Fruit and nuts were better than the alternative. Maybe, if she ate one nut at a time…“All right, fruit and nuts.” He spread a buffalo robe beside the fire while she put the pot away and dug up a parfleche of fruit and nuts from his store of preserved edibles. Kneeling beside him, Loretta munched industriously, staring into the leaping flames, aware with every bite she took that Hunter watched her. When she reached for her fourth handful, he clamped his long fingers around her wrist. “Enough,” he said evenly. “You will sicken your gut if you eat more.” Loretta’s gut was already in sorry shape. She swallowed, trying to avoid his gaze and failing miserably. When their eyes met, she felt as if the ground fell away. There was no mistaking that look in his eye. The moment of reckoning had come.

Do you hunger for food?” he asked her softly. Loretta clamped a hand to her waist. “You know, actually I am hungry. Famished! Aren’t you? What sounds good?” She threw a frantic look at the cooking pots behind him. “I’ll bet stew would strike your fancy, wouldn’t it? After traveling so far and eating nothing but jerked meat. Yes, stew would be just the thing.” Hunter’s mouth quirked. “Blue Eyes, a stew will take a very long time.” All night, if she was lucky. “Oh, not that long. It’s no trouble, really!” She made a wide circle around him toward the pots. “I make a wonderful stew, really I do. I’m sure Maiden has some roots and onions I can borrow. Just you--” Loretta leaped at the touch of his hand on her shoulder. She turned to face him, a large pot wedged between them, her hand white-knuckled on the handle. “Blue Eyes, I do not want stew,” Hunter whispered, his voice laced with tenderness.

He tried to hide behind a bunch of feathers, but Nikulo stopped and glared at him. “Cowering already? You know you don’t have a chance of winning the Blood Dagger.”  The Blood Dagger competition. Talis thought of the sparring competition held once a year and froze, realizing he’d forgotten all about it. Wasn’t it only a few days away? With Mara injured, they had already moved the date, but Talis knew that House Lei and House Storm would never allow Talis and Mara to forfeit to the likes of Nikulo and Rikar, his sparring partner. Claiming rights to hold the Blood Dagger for a year meant far too much to the royal houses, especially since their house had lost claim to the victor’s rights over the last few years. Nikulo’s coffee-brown eyes sparkled as if he were eager to tell a new joke. He waddled close to Talis, holding a porcelain jar in one hand. He yanked up silk pants that kept falling below his protruding belly. He scratched his curly hair and released a smoky fart, blowing the fumes in Talis' direction. Talis coughed, retreating quickly. Nikulo never should have swallowed that last potion he concocted. All his farts smelled like sulfur and spoiled onions.  “Thanks for that, just what I needed.” Talis rubbed his stinging eyes. “What are you doing slumming in Fiskar’s Market? Finding more noxious ingredients for your potions?” Nikulo moved the jar away from Talis. “No… nothing of the sort.” He frowned and pursed his lips. “Why are you holding a feather?” “It’s

How to Make Bone Broth Being stocked up on bone broth means you’re always just a few steps away from a flavorful and nutritious meal. I use it for simmering grains and beans, steaming vegetables, making sauces, and as a base for soup. And since reliable brands like Brodo and Bonafide Provisions have made bone broths accessible (always shop for your bone broth in the freezer aisle), I rarely make bone broth at home. But I always store spare chicken backs and clipped wing tips in the freezer and end up making a batch whenever I have enough. The process for making bone broth is simple; the main ingredient is time: 1. Use bones with a lot of meat/cartilage attached, like wings, backs, knuckles, and feet. 2. Cover the bones with 1 to 2 inches of cold filtered water. 3. Add ½ tablespoon vinegar per 1 pound of bones. (Recipes I’ve seen claim this maximizes collagen extraction. I don’t know if it actually does anything, but it doesn’t hurt!) 4. Bring to a gentle simmer and cook, skimming any froth/scum/fat regularly and topping off with water as needed, until the bones start to fall apart (12 hours for chicken, up to 18 hours for beef, pork, and lamb). 5. If you want to use aromatics (like carrot, celery, onion, and herbs), add them an hour before the cooking time is over. 6. After simmering, strain through a fine-mesh sieve and taste. If looking for a more concentrated flavor, return the bone broth to

The next morning, October 31, marked the beginning of the family-friendly part of the holiday. That’s when the mischievous gifts from under the Halloween Tree were handed out by hungover adults. The rule was that if your gift was actually thoughtful or useful to the recipient, you had failed—these gifts were to be tasteless and worse than useless. They were also extremely difficult to shop for, you had to know a person pretty well to know exactly what they hated. For the kids, there were baskets of booby-trapped treats (say, a batch of six caramel apples, only one was secretly an onion). Everyone either had a separate costume for that day, or a tasteful modification to their Devil’s Night outfit for the traditional haunted houses and trick-or-treating.

She'd make all the ingredients individually for her kimchi-jjigae," he went on. "Anchovy stock. Her own kimchi, which made the cellar smell like garlic and red pepper all the time. The pork shoulder simmering away. And when she'd mix it all together..." He trailed off, tipping his head back against the seat. It was the first movement he'd made over the course of his speaking; his hands rested still by his sides. "It was everything. Salty, sour, briny, rich, and just a tiny bit sweet from the sesame oil. I've been trying to make it for years, and mine has never turned out like hers." My anxiety manifestation popped up out of nowhere, hovering invisibly over one off Luke's shoulders. The boy doesn't know that the secret ingredient in every grandma's dish is love. He needs some more love in his life, said Grandma Ruth, eyeing me beadily. Maybe yours. Is he Jewish? I shook my head, banishing her back to the ether. "I get the feeling," I said. "I can make a mean matzah ball soup, with truffles and homemade broth boiled for hours from the most expensive free-range chickens, and somehow it never tastes as good as the soup my grandma would whip up out of canned broth and frozen vegetables." Damn straight, Grandma Ruth said smugly. Didn't I just banish you? I thought, but it was no use. "So is that the best thing you've ever eaten?" Luke asked. "Your grandma's matzah ball soup?" I shook my head. I opened my mouth, about to tell him about Julie Chee's grilled cheese with kimchi and bacon and how it hadn't just tasted of tart, sour kimchi and crunchy, smoky bacon and rich, melted cheese but also belonging and bedazzlement and all these feelings that didn't have names, like the dizzy, accomplished feeling you'd get after a Saturday night dinner rush when you were a little drunk but not a lot drunk because you had to wake up in time for Sunday brunch service, but then everything that happened with Derek and the Green Onion kind of changed how I felt about it. Painted over it with colors just a tiny bit off. So instead I told him about a meal I'd had in Lima, Peru, after backpacking up and down Machu Picchu. "Olive tofu with octopus, which you wouldn't think to put together, or at least I wouldn't have," I said. The olive tofu had been soft and almost impossibly creamy, tasting cleanly of olives, and the octopus had been meaty and crispy charred on the outside, soft on the inside.

The following are all foods you should feel welcome to eat freely (unless, of course, you know they bother your stomach): Alliums (Onions, Leeks, Garlic, Scallions): This category of foods, in particular, is an excellent source of prebiotics and can be extremely nourishing to our bugs. If you thought certain foods were lacking in flavor, try sautéing what you think of as that “boring” vegetable or tofu with any member of this family and witness the makeover. Good-quality olive oil, sesame oil, or coconut oil can all help with the transformation of taste. *Beans, Legumes, and Pulses: This family of foods is one of the easiest ways to get a high amount of fiber in a small amount of food. You know how beans make some folks a little gassy? That’s a by-product of our bacterial buddies chowing down on that chili you just consumed for dinner. Don’t get stuck in a bean rut. Seek out your bean aisle or peruse the bulk bin at your local grocery store and see if you can try for three different types of beans each week. Great northern, anyone? Brightly Colored Fruits and Vegetables: Not only do these gems provide fiber, but they are also filled with polyphenols that increase diversity in the gut and offer anti-inflammatory compounds that are essential for disease prevention and healing. Please note that white and brown are colors in this category—hello, cauliflower, daikon radish, and mushrooms! Good fungi are particularly anti-inflammatory, rich in beta-glucans, and a good source of the immune-supportive vitamin D. Remember that variety is key here. Just because broccoli gets a special place in the world of superfoods doesn’t mean that you should eat only broccoli. Branch out: How about trying bok choy, napa cabbage, or an orange pepper? Include a spectrum of color on your plate and make sure that some of these vegetables are periodically eaten raw or lightly steamed, which may have greater benefits to your microbiome. Herbs and Spices: Not only incredibly rich in those anti-inflammatory polyphenols, this category of foods also has natural digestive-aid properties that can help improve the digestibility of certain foods like beans. They can also stimulate the production of bile, an essential part of our body’s mode of breaking down fat. Plus, they add pizzazz to any meal. Nuts, Seeds, and Their Respective Butters: This family of foods provides fiber, and it is also a good source of healthy and anti-inflammatory fats that help keep the digestive tract balanced and nourished. It’s time to step out of that almond rut and seek out new nutty experiences. Walnuts have been shown to confer excellent benefits on the microbiome because of their high omega-3 and polyphenol content. And if you haven’t tasted a buttery hemp seed, also rich in omega-3s and fantastic atop oatmeal, here’s your opportunity. Starchy Vegetables: These hearty vegetables are a great source of fiber and beneficial plant chemicals. When slightly cooled, they are also a source of something called resistant starch, which feeds the bacteria and enables them to create those fantabulous short-chain fatty acids. These include foods like potatoes, winter squash, and root vegetables like parsnips, beets, and rutabaga. When was the last time you munched on rutabaga? This might be your chance! Teas: This can be green, white, or black tea, all of which contain healthy anti-inflammatory compounds that are beneficial for our microbes and overall gut health. It can also be herbal tea, which is an easy way to add overall health-supportive nutrients to our diet without a lot of additional burden on our digestive system. Unprocessed Whole Grains: These are wonderful complex carbohydrates (meaning fiber-filled), which both nourish those gut bugs and have numerous vitamins and minerals that support our health. Branch out and try some new ones like millet, buckwheat, and amaranth. FOODS TO EAT IN MODERATION

I didn't know if you were still living... in sin. I didn't want a bad influence in his life." I spoke past the growing lump in my throat. "I'm not a monster. Just because I naively fell in love with a semi-divorced man doesn't mean I would have harmed your son. Jesus! You'd think I spent most of my life on death row by the way you talk about me when I've never seen the inside of a jail. Unlike Warren Sr.!" To this day, I have no idea why I had to tack on that part about Marvina's deceased husband. It was petty, but seeing as we were already wallowing in the muddy puddles of our past, what difference did it make? "He wasn't a jailbird," Marvina spat back. "He only went in once for a ticket he didn't pay before the deadline." She opened the oven and slid the onion skins inside next to the peppers. "Don't I know this already. I hope the forty dollars of mine that you put toward his bail served the both of y'all well.

If, then, you ask me how to get beyond the ego-feeling, I shall ask you why you want to get there. If you give me the honest answer, which is that your ego will feel better in the “higher spiritual status” of self-transcendence, you will thus realize that you—as ego—are a fake. You will feel like an onion: skin after skin, subterfuge after subterfuge, is pulled off to find no kernel at the center. Which is the whole point: to find out that the ego is indeed a fake—a wall of defense around a wall of defense … around nothing. You can’t even want to get rid of it, nor yet want to want to.

Know Your Onions: (1920s slang) Possessing extensive knowledge of any single subject; Not necessarily related to onions. When it came to bookkeeping, Miss Mabel Harrison really knew her onions.

The Mariner’s Officers Club was a classy place and much the same as the one I had heard about in Cape Town. Complete with “linen service” it was about as good as it gets. The Monkey Gland Steak… Not to worry, it’s only a name; no monkeys are a part of this tangy sauce that is a delicious blend of fruit and splices. The sauce can also be used as a marinade. As far as I know it is not on the market but can be made by frying minced onions, garlic and ginger in coconut oil until the onions are translucent. Pour this over your favorite steak or hamburger for an exciting taste treat. From here we took a taxi to the Smuggler’s Inn which was in a British Colonial Style building on Point Road. Although the area that the nightclub was in was considered part of the red light district it was a popular Avant guarde area where the younger in crowd of Durban would go. With upbeat music in the days prior to rock & roll it was a lot of fun. The bottom end of Point Road Mahatma Gandhi Road at night was always a hive of activity with Smugglers leading the way as an offbeat entertainment center. Before returning to Kerstin’s flat we had the driver take us to the end of the point where we could find the newest nightclubs with strip shows, music, dancing. We even witnessed a slug fest between some guys, known as a raut. For us it was a hoot and lots of fun but I’m certain that they were black & blue for days. Kerstin told me that many of the participants of these fights could be expected to show up at Dr. Acharya’s practice the following Monday. Returning to her apartment we enjoyed the rest of the evening in bed. At six o’clock the taxi I had called was waiting curbside. I considered how lucky I was to have connected with Kerstin but I still didn’t know much about her. Why did this beautiful girl come into my life? It was a mystery without an answer!

Grapes, raisins, onions, garlic, and macadamia nuts all are toxic for your puppy.

Out comes a gorgeous, fleshy wheel of foie gras, perched on its side like a monument grander than its actual two-inch height. Around it are its minions, smears of savory-sweet onion confit paste and garlic tendrils puffed like Rice Krispies. You slide your knife down, slowly at first. The wheel is murky, muddy, and before you know it, the knife is being sucked to the bottom of the plate as you watch the wheel unpeel from itself. Out spills a green liquid, as mesmerizing as lava. Go on, take a forkful. Drag the finest, smoothest foie into the absolute essence of pea. Pick up a few pieces from the pool of accents. And taste. Put your fork down and wonder: how could this dish seem so pure and elemental, and yet have a flavor so electric, so challenging? Bakushan, from the Japanese word bakku-shan. A girl who looks pretty from behind, but is ugly in the front. This dish is not ugly by any means, but it offers that bit of shock, that moment of fear and excitement when the girl turns around and shows you the truth.

When I entered the kitchen, Grandma was chopping onions, tears rolling down her face. My eyes started to burn. "I hate raw onions," I said. "You'll appreciate them once you get older. Then, when you need torch and you don't want anyone to know you're crying, you can just chop onions.

Meanwhile back at Maggie’s house, Arlene Wilken has been removing most of her late husband’s things. It’s been over a year and Maggie still doesn’t want to let anything go. Arlene likes to smell his cologne. First she gave away all the pants because pants mean less than shirts, but during the past few days she has been giving the shirts away as well. On the back of her bedroom door she keeps two shirts that he hung there in the days before he killed himself. It’s remarkable that the smell of him still lingers, and this makes Arlene think even more that he wasn’t ready to go. She knows she can leave the last two shirts there because the door is always open, the shirts to the wall, so nobody sees them but her. What would you like for your two sides? Maggie says to a man in a cap and a woman whose sweater has a giant cat hand-stitched to the back. The man has a sullen tone. He says, Garden salad with diced onions.

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

In 2018 the Kaiser Family Foundation produced an international study of loneliness and isolation. The organization found that 20 percent of Americans “always or often feel lonely or socially isolated, including many whose health, relationships, and work suffers as a result.” Health. Relationships. Work. Can we agree that those are foundational to living happy, successful lives? A majority of Americans surveyed (58%) see the increased use of technology as a major reason why people are lonely or socially isolated. In the U.K., 50% said technology and social media are to blame for the spike in loneliness. Around the same time, the health insurance company Cigna surveyed 20,000 American adults and found that more than half — 54% of them — feel like no one knows them well. The survey also revealed that 56% said the people they surround themselves with “are not necessarily with them,” and about 40% said they lack companionship, meaningful relationships and that they feel isolated.

He starts down the trail again, running even faster than before, almost rejuvenated. That or he really doesn’t want to talk to me. I don’t follow him, because it’s hard to escape when someone’s riding your tail and you have to look back constantly when you should keep your eyes forward. But the boy with the buzzed hair asks really good questions. I may have met my match. I ask Mom if I can go out tonight. It’s Friday. We’re standing in the kitchen making dinner. Tom is still at the bank. Mom fills up my “Esther” water bottle and sets it down next to me. “With who?” I keep my head down as I chop onions for the spaghetti sauce. They sting my eyes. “Color. The girl who cleans our house,” I say. “You said we need to make friends.” “Color,” Mom says. “Interesting name.” She doesn’t answer my question right away, but takes some of the chopped onions and adds them to the cooking meat. I keep dicing as tears begin to form in my eyes and fall down my cheeks. “You know, I wanted to name you Violet, but your dad didn’t like names that were colors, like Ruby and Hazel.” Mom tucks loose auburn hair behind her ear. Hannah does the same motion with her hair, too. “Amber . . . Jade . . . Goldie?” I say. “How about Olive?” “Raven?” “Scarlet.” I gag. “I still love the name Violet, though,” Mom says. “It’s nice for a girl.” “I like it, too.” I keep chopping. Mom keeps cooking. I add more onions to the pot. She turns to me then, with tears running down her face, just like mine. We stare at each other. It’s the wettest thing to happen in the desert since we arrived. I ask Mom in my head, Why did you let this happen? It’s the most selfish thing I’ve ever asked because I made this happen. I wrote the equation and asked Mom and Tom to answer it. And they did. “From the onions,” Mom says, with a sniffle that knows it’s a lie. I hand her a napkin. She points at the “Esther” water bottle as she pats her face dry. “Drink that.” I follow her orders.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

Bobby Flay taught me the secret trick to shucking at a party at Bruce and Eric Bromberg's house out in East Hampton. They're all huge now, Bruce and Eric with Blue Ribbon et al. and Bobby with Mesa Grill et al., new cookbooks, and a television show. They put me to work at the enormous four-sided grill they'd set up in the backyard next to the roasting pit where a cuchinillo (young suckling pig) was being basted on a spit, turning darker shades of pink. I had no idea who Bobby was at the time, and the two of us were working side by side, flipping peppers and onions, zucchinis, squash, swordfish steaks, and New York strips. Fresh out of the Cordon Bleu, I thought I was pretty hot shit, ordering Bobby around like a redheaded stepchild. He was very nice about it. Took my guff and told the other grill cooks to listen to the chef. It was the best cooking time I ever had, feeling like I was one of the guys. When I found out who Bobby Flay was, I was mortified. And then I thought, Wow, he was so cool. He never once pulled rank or made me feel like I didn't know what I was doing. He let me be in control. I guess that's what happens when you're the real McCoy. You don't need to piss on other people to make yourself feel better.

What is this “I” that human beings are so attached to? It’s pure romance, the greatest of fictions and confabulations. Can you hold it or taste it? Can you define it or even see it? “What am I?” asks a man. Oh, ho, a better question might be, “What am I not?” How often have you heard someone say, “I’m not myself today?” Or, “I didn’t mean to say that?” No? Ha, ha, here I am dancing, dancing—am I the movement and genius of my whole organism or merely the sense of selfness that occupies the body, like a beggar in a grand hotel room? Am I only the part of myself that is noble, kind, mindful and strong? Which disapproves and disavows the “me” that is lustful, selfish, and wild? Who am I? Ah, ah, “I am” says the man. I am despairing, I am wild, I do not accept that I am desperate and wild. Who does not accept these things? I am a boy, I am a man, I am father, hunter, hero, lover, coward, pilot, asarya and fool. Which “I” are you—Danlo the Wild? Where is your “I” that changes from mood to mood, from childhood to old age? Is there more to this “I” than continuity of memory and love of eating what you call nose ice? Does it vanish when you fall asleep? Does it multiply by two during sexual bliss? Does it die when you die—or multiply infinitely? How will you ever know? So, it’s so, you will try to watch out for yourself lest you lose your selfness. “But how do I watch?” you ask. Aha—if I am watching myself, what is the “I” that watches the watcher? Can the eye see itself? Then how can the “I” see itself? Peel away the skin of an onion and you will find only more skins. Go look for your “I”. Who will look? You will look. Oh, ho, Danlo, but who will look for you?

Grapes, raisins, onions, garlic, and macadamia nuts all are toxic for your puppy. In recent years, the most common human food that causes illness in dogs is sugarless candy and gum containing xylitol. Your puppy can experience serious damage if they ingest xylitol, so don’t leave a purse containing sugarless gum in your home or car where they could root around and get into trouble.

Don’t be afraid they might not respect you; if you’re respectable, you’ll get what’s due. Don’t be afraid they might ridicule you; if you know your onions, they’ll bow to you.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.