Lemon Juice Quotes

I want to know what’s going on in your brain. I want to juice your head like a lemon.

If you are intolerable, let me be the one to tolerate you," I said, and then I kissed her and tasted the lemon juice on her lips.

When life gives you lemons ask it for sugar and water too. Otherwise your final product would be some acidic lemon juice!

Whenever you’re close, everything is better. The closer you are, the easier I breathe, the less I feel like life is just a never-ending pour of lemon juice into an open wound that won’t heal. You take away the dark, the cold. And you remind me what it’s like to want to be here.

Buckets,' said Cimorene. 'Lots of buckets, and soap, and lemon juice. Where do you keep your buckets, Mendanbar?' 'Around somewhere,' Mendanbar said vaguely.

When life gives you lemons, do NOT make lemonade. Lemonade is for losers. Make orange juice instead.

Unfortunately, the next thing I say sounds deranged. “I want to know what’s going on in your brain. I want to juice your head like a lemon.” “Why

The shock of standing again under the wide pale sky, completely exposed. This must be what the oyster feels when the lemon juice falls.

Someone has said, “If you squeeze a lemon, you should get lemon juice. If you squeeze an orange, you should get orange juice. If you squeeze a Christian, you should get Christ.

I will rip your balls off and sauté them in garlic butter with basil and ground pepper. I will then add a garnish of shaved orange peels and a side of fresh-cut sliced beets misted with lemon juice. I will beautifully plate it and enjoy a glass of white wine with it while dressed in a tuxedo. It will be a Michelin three-star meal and you will not be invited to join me!

Aspirin is so good for roses, brandy for sweet peas, and a squeeze of lemon-juice for the fleshy flowers, like begonias.

When life gives you lemons, make orange juice and leave the world wondering how you did it.

The inclusion of lemon or lime juice in grog, made compulsory in 1795, therefore reduced the incidence of scurvy dramatically. And since beer contains no vitamin C, switching from beer to grog made British crews far healthier overall.

When we come home, I fill the blender with spinach, a banana, an avocado, two dates, some lemon juice, water and ice, and my husband and I drink the results for breakfast. From time to time I believe I’ve found The Answer to Life, and right now I think it’s spinach.

When life gives you lemons, the best thing to do is make orange juice and let the rest of the world stand back and wonder how you did it." -Unknown

If life gives you lemons make orange juice!!!

Grandma, everyone out here is bleaching their anuses. What do I do?" Her advice? "Baby, go outside in the sun and squirt a little lemon juice on it.

I miss her so badly I have to swallow salt, imagine it running like lemon juice into the fresh cut that is my chest, feel it sting.

And why did knowing that he only wanted to find Evalle for that one reason feel like a paper cut doused with lemon juice? Because her brain had wandered off into Stupid Land.’ – Evalle

Our bodies should be seen as temporary sacred temples of the soul and our duty to keep our individual one clean. Both internally and externally. Internally this is done by eating the right food; fruit. Thus avoiding any foods that sludge and sully the interior (especially animal products and cooked foods of any kind!). Externally, regular bathes in water will normally suffice, but all fruits can also be massaged into the skin with benefits. The skins of mangos and papaya feel especially pleasant, as does a head/hair bath in lemon juice

There was the Bennett Cocktail (gin, lime juice, bitters), the Bee’s Knees (gin, honey, lemon juice), the Gin Fizz (gin, lemon juice, sugar, seltzer water), and the Southside (lemon juice, sugar syrup, mint leaves, gin, seltzer water).

when fate gives us lemons, we should try to make lemonade, not apple juice.

When life gives you lemons, screw lemonade! Make orange juice!

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.

Celery, apples, golden raisins, lemon zest, and a sour cream–mayo dressing flavored the chicken salad, while the crusty bread provided crunch and contrast. I alternated with bites of my strawberry-and-kiwi fruit salad, tossed with lime juice, vanilla, and just a hint of honey.

Laura made a great chili. She used lean meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice and a pitch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot. He had even written down the recipe, ingredient by ingredient, and he had once made Laura's chili for himself on a weekend when she had been out of town. It had tasted okay-it was certainly edible, but it had not been Laura's chili.

Laura made a great chili. She used lean-cut meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice, and a pinch of fresh dill, and, finally, measure out and add her chili powders.

She led him by the hand to the bed as if he were a blind beggar on the street, and she cut him into pieces with malicious tenderness; she added salt to taste, pepper, a clove of garlic, chopped onion, lemon juice, bay leaf, until he was seasoned and on the platter, and the oven was heated to the right temperature.

Thomas didn't want to go into the church because he wasn't optimistic that the Almighty and his institutions would smile on him. Like me, he favored maintaining a low profile with regards to matters temporal. [...] I knew how he felt. I hadn't been in a church since I'd smacked my hand down on Lasciel's ancient silver coin. Hell, I had a freaking fallen angel in my head-or at least a facsimile of one. If that wasn't a squirt of lemon juice in God's eye, I didn't know what was. But I had a job to do.

Roses and violets from summer gardens, sun-drenched Sicilian lemons squeezed of their juice and mingled with juniper from the frozen north. Saffron threads and gold leaf from the Indies waited to be turned into something magical. And contained deep within all of this was a smile that flooded him with warmth, a pair of blue eyes, and the scent of chocolate...

when life gives you lemons, don't try to make orange juice

When life gives you lemons make grape juice and let the world wonder how you did it.

When life gives you a lemon, it’s time for a Cowgirl’s Prayer.” This was one of her favorite alcoholic concoctions of tequila, lime juice and lemonade.

when life gives you lemons, cut ’em open and squeeze the juice in life’s face!.. The Game Changer .

I also remember writing secret notes using lemon juice as invisible ink – something I’d learnt from Enid Blyton.

What-no!" Zemenar cried in horror as he began to melt. "Not soapsuds! It's demeaning." "There's a little lemon juice in it, too," Alianora offered.

She sent me a bottle with a liquid composed of lemon juice, egg white and French brandy. In a few days my sunburn disappeared and since then I have always used this mixture. One

sauce made of virgin oil, lemon juice, coarsely ground pepper, parsley, spring onion and chopped Spanish garlic [rocambole, but ordinary garlic will do].

the unfortunate case of McArthur Wheeler, a man who robbed two banks disguised only by lemon juice rubbed on his face. He believed this would make him invisible to security cameras.

For the liquor of Miss Amelia has a special quality of its own. It is clean and sharp on the tongue, but once down a man it glows inside him for a long time afterward. And that is not all. It is known that if a message is written with lemon juice on a clean sheet of paper there will be no sign of it. But if the paper is held for a moment to the fire then the letters turn brown and the meaning becomes clear. Imagine that the whisky is the fire and that the message is that which is known only in the soul of a man – then the worth of Miss Amelia's liquor can be understood. Things that have gone unnoticed, thoughts that have been harbored far back in the dark mind, are suddenly recognized and comprehended. A spinner who has thought only of the loom, the dinner pail, the bed, and then the loom again – this spinner might drink some on a Sunday and come across a marsh lily. And in his palm he might hold this flower, examining the golden dainty cup, and in him suddenly might come a sweetness keen as pain. A weaver might look up suddenly and see for the first time the cold, weird radiance of midnight January sky, and a deep fright at his own smallness stop his heart. Such things as these, then, happen when a man has drunk Miss Amelia's liquor. He may suffer, or he may be spent with joy – but the experience has shown the truth; he has warmed his soul and seen the message hidden there.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

You know that saying “when life gives you lemons, make lemonade”? Well, right now life is giving me lemons. And I don’t want to make lemonade with them. I want to squeeze the juice into someone’s paper cut.

You will know if you are too acidic if you get sick often, get urinary tract infections, suffer from headaches, and have bad breath and body odor (when you do not use antiperspirant). Acidosis is the medical term for a blood alkalinity of less than 7.35. A normal reading is called homeostasis. It is not considered a disease; although in and of itself it is recognized as an indicator of disease. Your blood feeds your organs and tissues; so if your blood is acidic, your organs will suffer and your body will have to compensate for this imbalance somehow. We need to do all we can to keep our blood alkalinity high. The way to do this is to dramatically increase our intake of alkaline-rich elements like fresh, clean air; fresh, clean water; raw vegetables (particularly their juices); and sunlight, while drastically reducing our intake of and exposure to acid-forming substances: pollution, cigarettes, hard alcohol, white flour, white sugar, red meat, and coffee. By tipping the scales in the direction of alkalinity through alkaline diet and removal of acid waste through cleansing, and acidic body can become an alkaline one. "Bear in mind that some substances that are alkaline outside the body, like milk, are acidic to the body; meaning that they leave and acid reside in the tissues, just as many substances that are acidic outside the body, like lemons and ripe tomatoes, are alkaline and healing in the body and contribute to the body's critical alkaline reserve.

1 C real butter (2 sticks) ¼ t salt ½ C powdered sugar 2 C flour   Grease 10” x 13” pan well. Blend above ingredients and press into pan. Bake at 350° F for 30 minutes (until lightly browned).   4 eggs 2 C sugar 5 T lemon juice 4 T flour Grated lemon rind (optional)   Mix above ingredients and pour over first mixture. Bake 20-30 minutes at 350° F or until solid. Cool and then dust with powdered sugar and cut into squares.

Lunch: frankfurters with scrambled eggs, grilled tomatoes and a slight touch of garlic, then shop treacle tart squeezed with lemon juice and covered with yoghurt and thick cream. I drank some of the cider just to spite it.

Hands-on time: 10 minutes 2 tablespoons Dijon-style mustard Total time: 10 minutes 2 teaspoons capers, minced 1½ teaspoons fresh lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon ancho chile powder

Our crab pots are out front, and Francis has fixed a big metal barrel right on the beach. He lights a good fire to get the water boiling, and after the crabs are cooked, we women sit on the patio shucking until we have a mountain of meat in the middle of the table. We stir up buckets of cocktail sauce from catsup, mayonnaise, Worcestershire, lemon juice, and celery salt, and the kids come running. They eat on their towels on the sand, soaking up as much sun as possible to get them through the next winter.

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

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

Oh, you're right. I'm just a human with thick skin, purple eyes, and hard bones. Which means you can go home. Tell Galen I said hi." Toraf opens and shuts his mouth twice. Both times it seems like he wants to say something, but his expression tells me his brain isn't cooperating. When his mouth snaps shut a third time, I splash water in his face. "Are you going to say something, or are you trying to catch wind and sail? A grin the size of the horizon spreads across his face. "He likes that, you know. Your temper." Yeahfreakingright. Galen's a classic type A personality-and type A's hate smartass-ism. Just ask my mom. "No offense, but you're not exactly an expert at judging people's emotions." "I'm not sure what you mean by that." "Sure you do." "If you're talking about Rayna, then you're wrong. She loves me. She just won't admit it." I roll my eyes. "Right. She's playing hard to get, is that it? Bashing your head with a rock, splitting your lip, calling you squid breath all the time." "What does that mean? Hard to get?" "It means she's trying to make you think she doesn't like you, so that you end up liking her more. So you work harder to get her attention." He nods. "Exactly. That's exactly what she's doing." Pinching the bridge of my nose, I say, "I don't think so. As we speak, she's getting your mating seal dissolved. That's not playing hard to get. That's playing impossible to get." "Even if she does get it dissolved, it's not because she doesn't care about me. She just likes to play games." The pain in Toraf's voice guts me like the catch of the day. She might like playing games, but his feelings are real. And can't I relate to that? "There's only one way to find out," I say softly. "Find out?" "If all she wants is games." "How?" "You play hard to get. You know how they say. 'If you love someone, set them free. If they return to you, it was meant to be?'" "I've never heard that." "Right. No, you wouldn't have." I sigh. "Basically, what I'm trying to say is, you need to stop giving Rayna attention. Push her away. Treat her like she treats you." He shakes his head. "I don't think I can do that." "You'll get your answer that way," I say, shrugging. "But it sounds like you don't really want to know." "I do want to know. But what if the answer isn't good?" His face scrunches as if the words taste like lemon juice. "You've got to be ready to deal with it, no matter what." Toraf nods, his jaw tight. The choices he has to consider will make this night long enough for him. I decide not to intrude on his time anymore. "I'm pretty tired, so I'm heading back. I'll meet you at Galen's in the morning. Maybe I can break thirty minutes tomorrow, huh?" I nudge his shoulder with my fist, but a weak smile is all I get in return. I'm surprised when he grabs my hand and starts pulling me through the water. At least it's better than dragging me by the ankle. I can't but think how Galen could have done the same thing. Why does he wrap his arms around me instead?

Pear and Arugula Salad Although it sounds like a weird combination at first, this salad is delicious. It combines the pears with arugula and walnuts and the final result is rich and filling.   Time: 20 minutes Servings: 4   Ingredients: ·       1 pound arugula ·       2 pears, sliced ·       ½ lemon, juiced ·       1 teaspoon honey ·       1 teaspoon apple cider vinegar ·       1 tablespoon Dijon mustard ·       Salt and pepper to taste ·       ¼ cup walnuts, chopped   Directions: 1     Place the arugula on a platter. Arrange the pear slices over the arugula. 2     In a small glass jar, mix the lemon juice, honey, vinegar and mustard. Add salt and pepper to taste and cover the jar with a lid. 3     Shake well then drizzle the dressing over the salad. 4     Top with walnuts and serve immediately.   Nutritional information per serving Calories: 145 Fat: 5.7g Protein: 5.4g Carbohydrates: 22.8g

certain situations, even the most rationally minded people behave in absurd and illogical ways. Nine times out of ten, a person in possession of a remote control will press the buttons harder if the battery runs low. But a nickel cadmium cell isn't like a lemon, and squeezing it firmly won't produce more juice.

He waved cheerfully, then opened the door, tripped over the threshold, and as his balance was already impaired, nearly went face down on the floor for the second time that day. He caught himself, hung on to the side of the counter, and waited for the pub kitchen to stop revolving. With the careful steps of the drunk, he walked over to the cupboard to get out a pan for frying, a pot for boiling. Shawn was singing in his break-your-heart voice, about the cold nature of Peggy Gordon. And with one eye closed, his body swaying gently, he dripped lemon juice into a bowl. “Oh, fuck me, Shawn. You are half pissed.” “More than three-quarters if the truth be known.” He lost track of the juice and added a bit more to be safe. “And how are you, Aidan, darling?” “Get way from there before you poison someone.” Insulted, Shawn swiveled around and had to brace a hand on the counter to stay upright. “I’m drunk, not a murderer. I can make a g.d. fish cake in me sleep. This is my kitchen, I’ll thank you to remember, and I give the orders here.” He poked himself in the chest with his thumb on the claim and nearly knocked himself on his ass. Gathering dignity, he lifted his chin. “So go on with you while I go about my work.” “ What have you done to yourself?” “The devil cat caught me hand. Forgetting his work, Shawn lifted a hand to scowl at the red gashes. Oh, but I’ve got plans for him, you can be sure of that.” “At the moment, I’d lay odds on the cat. Do you know anything about putting fish cakes together?” Aidan asked Darcy. “Not a bloody thing,” she said cheerfully. “Then go and call Kathy Duffy, would you, and ask if she can spare us an hour or so, as we have an emergency?” “An emergency?” Shawn looked glassily around. “Where?

Mendanbar wondered idly whether a bucket of soapy water plus lemon juice plus dishes would be as good for melting a wizard as one without dishes, and what effect the dishes would have on the process. Being melted was probably not very comfortable, but being melted while cups and plates and forks were falling on your head was likely to be even less so.

If life gives you lemons. Make orange juice!

BOODLE’S ORANGE FOOL FOR FORTY FOLKS Pile four large sponge cakes into a great big punch bowl. Saturate them with the juice of sixteen oranges and eight lemons.

Hilarie’s Magic Potion 8 ounces apple cider vinegar 8 ounces beet juice 4 ounces lemon juice Water In a large jar or pitcher, mix together apple cider vinegar, beet juice, and lemon juice. (I keep this in the fridge, and it lasts a little longer than a week.) Each night, fill a glass half full of the mixture and then dilute it with cold water to fill the glass.

I don’t want to talk about me. We never talk about you. I probably don’t know anything about you. He laces his fingers into mine and rests our hands on his stomach. I move my fingertips in tiny circles and he sighs indulgently. “Sure you do. Go on, list everything.” “I know surface things. The color of your shirts. Your lovely blue eyes. You live on mints and make me look like a pig in comparison. You scare three-quarters of B and G employees absolutely senseless, but only because the other quarter haven’t met you yet.” He smirks. “Such a bunch of delicate sissies.” I keep ticking things off. “You’ve got a pencil you use for secret purposes I think relate to me. You dry clean on alternate Fridays. The projector in the boardroom strains your eyes and gives you headaches. You’re good at using silence to scare the shit out of people. It’s your go-to strategy in meetings. You sit there and stare with your laser-eyes until your opponent crumbles.” He remains silent. “Oh, and you’re secretly a decent human being.” “You definitely know more about me than anyone else.” I can feel a tension in him. When I look at his face, he looks shaken. My stalking has scared the ever-loving shit out of him. Unfortunately, the next thing I say sounds deranged. I want to know what’s going on in your brain. I want to juice your head like a lemon.

Lemon Water A highly effective way to detoxify the body is to drink two 16-ounce glasses of water on an empty stomach after you wake up, squeezing half of a freshly cut lemon into each glass. The lemon juice activates the water, making it better able to latch onto toxins in your body and flush them out. This is especially effective for cleansing your liver, which works all night while you’re asleep to gather and purge toxins from your body. When you wake up, it’s primed to be hydrated and flushed clean with activated water. After you drink the water, give your liver half an hour to clean up. You can then eat breakfast. If you make this into a routine, your health will improve dramatically over time. For an extra boost, add a teaspoon of raw honey and a teaspoon of freshly grated ginger to the lemon water. Your liver will draw in the honey to restore its glucose reserves, purging deep toxins at the same time to make room.

Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice

I first discovered this unusual combination in culinary school. The benefits of black pepper and the strawberries with their antioxidants, vitamin C, and folate make these a perfect snack. Juice of ½ lemon ½ teaspoon honey 1 cup sliced fresh strawberries Pinch of black pepper In a small bowl, combine the lemon juice and honey. Stir. Add the strawberries and toss to combine. Sprinkle with the black pepper. Allow the strawberries to macerate for 10 minutes before serving.

She would toss in everything from mint, which signified virtue, to honeysuckle for love, fennel for strength (it was very strong in taste) and peppermint for warmth of feeling. Mint also helped settle upset stomachs and the apothecary told Rosamund fennel would ease flatulence, which made her chuckle. She would be sure to add some to Sam's chocolate. Hyssop and anise seed, she knew from Widow Cecily back at Gravesend, would help with a cold, as would marshmallow and orange or lemon juice.

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks.

How To Detoxify Using Apple Cider Vinegar ACV detox Drink Always try and use organic apple cider vinegar that is raw, unprocessed and unfiltered. Use of any other types of apple cider vinegar like the processed and unfiltered ones is likely to be less effective. You can start the detoxification process by drinking two tablespoons of apple cider vinegar dissolved in water daily. ACV Tea Detox Drink Ingredients 1 tbsp of apple cider vinegar 2 tbsp of lemon juice 1 tsp of cinnamon 12 ounces of filtered water Honey to taste Dash of cayenne pepper Instructions Combine all the ingredients and consume immediately. For best results, drink three times a day. In case you feel that you have taken too much of apple cider vinegar and want a break from all that, you can also detoxify by soaking in a bath. ACV Detox Bath Add one cup of Apple cider vinegar and 1 cup of Epsom salts in your bath. Soak for twenty to thirty minutes to draw out toxins through your skin. This will relieve joints, aching and heal eczema and acne.

Buy the best you can afford • Extra-virgin Olive Oil, pressed in the last calendar year • Whole chunks of Parmigiano-Reggiano from Italy • Chocolate and Cocoa Powder Buy whole and prepare yourself • Pick and chop fresh herbs (and always use Italian or flat-leaf parsley). • Juice lemons and limes • Peel, chop, and pound garlic • Grind spices • Soak, rinse, filet, and chop salt-packed anchovies • Make chicken stock when you can (see for a recipe). Or buy fresh or frozen stock from your butcher, rather than the boxed or canned stuff

SOUR: all the puckering citrus juices, the thin-skinned Meyer lemons, knobbed Kaffirs. Astringent yogurts and vinegars. Lemons resting in pint containers at all the cooks' sides. Chef yelled, This needs acid!, and they eviscerated lemons, leaving the caressing sting of food that's alive.

The tattoos around his eyes burned as he scanned the surrounding area. No one but him probably noticed, but the plumes of darkness branching in every direction were writhing and groaning, desperate to avoid the light of the moon and street lamps. Come to me, he beseeched them. They didn’t hesitate. As if they’d merely been waiting for the invitation, they danced toward him, flattening against his car, shielding it—and thereby him—from prying eyes. “Freaks me out every damn time you do that,” Rowan said as he crawled into the front passenger seat. For the first time, Sean’s friend had accompanied him to “keep you from doing something you’ll regret.” Not that Gabby had known. Rowan had lain in the backseat the entire drive. “I can’t see a damn thing.” “I can.” Sean’s gaze could cut through shadows as easily as a knife through butter. Gabby was in the process of settling behind the wheel of her car. Though more than two weeks had passed since their kiss, they hadn’t touched again. Not even a brush of fingers. He was becoming desperate for more. That kiss . . . it was the hottest of his life. He’d forgotten where he was, what—and who—was around him. He’d never, never, risked discovery like that. But that night, having Gabby so close, those lush lips of hers parted and ready, those brown eyes watching him as if he were something delicious, he’d been unable to stop himself. He’d beckoned the shadows around them, meshed their lips together, touched her in places a man should only touch a woman in private, and tasted her. Oh, had he tasted her. Sugar and lemon. Which meant she’d been sipping lemonade during her breaks. Lemonade had never been sexy to him before. Now he was addicted to the stuff. Drank it every chance he got. Hell, he sported a hard-on if he even spotted the yellow fruit. At night he thought about pouring lemon juice over her lean body, sprinkling that liquid with sugar, and then feasting. She’d come, he’d come, and then they could do it all over again. Seriously. Lemonade was like his own personal brand of cocaine now—which he’d once been addicted to, had spent years in rehab combating, and had sworn never to let himself become so obsessed with a substance again. Good luck with that. “I’m getting nowhere with her,” Rowan said. “You, she watches. You, she kissed.” “Yeah, I’ve been meaning to talk to you about that.” Gabby’s car passed his and he accelerated, staying close enough to her that anyone trying to merge into her lane wouldn’t clip his car because they couldn’t see him. Not that anyone was out and about at this time of night. “She’s mine. I don’t want you touching her.” “Finally. The truth. Which is a good thing, because I already called Bill and told him you were gonna be the one to seduce her.” “Thanks.” This was one of the reasons he and Rowan were such good friends. “But I thought you were here tonight to keep me from her.” “First, you’re welcome. Second, I lied.

A lemon,” said Mrs. Lefkowitz, and nodded. “Huh?” “Think about fruit,” she continued. “When you squeeze an orange, what do you get?” Rose smiled. “Trouble?” “No, no, Mrs. Smart. You get orange juice. You don’t get grapefruit juice, you don’t get apple juice, you don’t get milk. You get orange juice. Every time. People are like that. They can only give you what they have inside. So if this Sydelle character is giving you so much trouble, it’s because she’s nothing but trouble on the inside. She’s just delivering what’s in her heart into the universe.” And Mrs. Lefkowitz sat back, looking pleased with herself.

1 cup of ordinary white flour a pinch of salt 2 eggs 2½ cups of milk and water (1½ cups of milk and 1 cup of water mixed) 1 tablespoon of either vegetable oil or melted butter (You’ll also need some granulated sugar and a couple of lemons to put on the pancakes, along with other things like jams and possibly even maple syrup because you’re American.) Put the flour and salt in a mixing bowl. Crack the eggs in and whisk/fork the egg into the flour. Slowly add the milk/water mixture, stirring as you go, until there are no lumps and you have a liquid the consistency of a not-too-thick cream. Then put the mixture in the fridge overnight. Grease or butter or oil a nonstick frying pan. Heat it until it’s really hot (375 degrees according to one website, but basically, it has to be hot for the pancake to become a pancake. And these are crepes, French style, not thick American round pancakes). Stir the mixture you just took from the fridge thoroughly because the flour will all be at the bottom. Get an even consistency. Then ladle some mixture into the pan, thinly covering the bottom of the pan. When the underside of the pancake is golden, flip it (or, if you are brave, toss it). Cook another 30 seconds on the other side. For reasons I do not quite understand (although pan heat is probably the reason), the first one is always a bit disappointing. Often it’s a burnt, sludgy, weird thing, always, in my family, eaten by the cook (which was me). Just keep going, and the rest will be fine. Sprinkle sugar in the middle. And then squeeze some lemon juice on, preferably from a lemon. Then wrap it like a cigar and feed it to a child. (You can experiment with other things in the middle, like Nutella or jam or even maple syrup—but remember that these pancakes are not syrup-absorbent like American-style pancakes.) This is a very peculiar interview, Joe. Let me know how the pancakes come out.

For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses.

She had never eaten food like this before. No: she had never eaten before. It was as if these flavors had always existed, had always been there in her imagination, but now she was tasting them properly for the very first time. Each course was more intense than the last. The spaghetti was coated in a thick sauce of meat, tomatoes, and wine, rich, pungent, and sticky. The lamb, by contrast, was pink and sweet, so tender it seemed to dissolve in her mouth. It was served without vegetables, but afterward Tommaso brought the first of the contorni to the table: a whole artichoke, slathered in warm olive oil and lemon juice and sprinkled with chopped mint. Laura licked every drop of oil off her fingers, amazed by the depth of the flavor.

It turned out to be just his sort of life in Melbourne [Florida] -- a little three-room mini apartment to himself, and down on the strip, five different bars where you had women going around in bathing suits. In the backyard, his mother's new husband had grown a miraculous tree, a lemon trunk grafted with orange, tangerine, satsuma, kumquat, and grapefruit limbs, each bearing its own vivid fruit. Every morning, Jeff would go out and fill his arms, and squeeze himself a pitcher of juice, thick and sun-hot. That house was good for his mother, too. The swimming pool trimmed fifteen pounds off of her. She didn't seem to have moods anymore, and she didn't fly off the handle when Jeff beat her in the cribbage games they played most afternoons.

The flavor the came to me was a luscious Sincerest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily, Sincerest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

I knew that sunny citrus helped put things in focus, sharpened the memory, just like a squeeze of lemon juice could sharpen and clarify the taste of sweet fruit. I was also well aware that too much citrus could indicate a corrosive anger. My first wedding at Rainbow Cake had taught me that. But this was a gentle, subdued citrus, like the taste of a Meyer lemon. Spice usually indicated grief, a loss that lingered for a long time, just like the pungent flavor of the spice itself, whether it was nutmeg or allspice or star anise. The more pronounced the flavor, the more recent the loss and the stronger the emotion. So there was some kind of loss or remembrance involved here. Yet there was also a comfort in the remembering, knowing that people had gone before you. That they waited for you on the other side.

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

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated “Victory Gardens” to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor’s buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful)

I spent another sleepless night in my apartment and in the early hours of the morning I snuck once more into my little kitchen, to prepare a huge torta di ricotta. I needed a cheesecake: it was the only thing that could give me the peace of mind I craved. Had I been too hasty in offering to give l'Inglese lessons? I asked myself, as I ground green almonds with my pestle. The power of my wrist quickly turned the almonds to powder. If only I could grind my worries away as easily. I beat the ricotta, egg yolks, honey, sugar, lemon juice, and rind into the almonds. I beat and beat and beat the mixture until a sweat formed on my brow and my body began to glow with warmth. Even then I did not stop beating. I welcomed the exhaustion that began to creep up on me: I could feel the healing power of my cooking. Really I knew nothing about l'Inglese. Nothing at all. Except that everything about him spelled danger to an inexperienced woman like me. I was afraid of him, yet could not bear the thought of not seeing him again. I was always thinking of him, imagining our next meeting: amusing myself with every possible scenario. I whisked the egg whites into peaks in a matter of seconds. I reasoned that I had been right to speak out to him when I did. I knew how I would have hated myself if I had let the moment slip by. I knew how wretched and foolish I would have felt at my impotence, and yet this turbulence inside me was almost as bad. Acrobatic butterflies fluttered in my stomach, however much I tried to feed them into submission. When the torta had baked to a golden, angel-scented crust, and after waiting impatiently for it to cool, I helped myself to a large slice with a thick dollop of cream. Ooh, it was good. I mopped up every crumb from the plate with my finger. Then I switched out the lights and climbed back into bed. I resigned myself to the thought that what was done could not be undone and drifted into a lemon-flavored sleep.

The small pergola that Michael had built was covered in loops of jasmine, and Lara's flower beds were blazing with color. Blowsy white peonies, dusky purple irises with golden stripes, pale orange poppies with sooty centers. The first tea roses of the year were budding. Elinas, pink petals tipped with crimson, and the ivory Jeanne Moreaus that smelled faintly of lemons. Lara wanted to pick one and put it on the breakfast tray, but Michael hated cut flowers. She went back inside and began to set the tray. Her mother's blue Venetian glass dish filled with raspberries. Orange juice in a white jug. A honey pot with a wooden dipper. Sunshine streamed in through the window, warming the terra-cotta tiles beneath her bare feet. She could not have cut flowers in the house so she had pictures of them instead. Two huge framed Georgia O'Keefe poppy prints. An apron with a pattern of climbing roses. A wooden clock that Phil had given her with a pendulum in the shape of a red rose.

When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green? "This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs." "Eggs?" Again, he has intrigued me. "Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious." I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab. "Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used." "It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks. PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing.

The flavor that came to me was a luscious Suncrest peach that I once had in California. This heirloom variety needed time to ripen on the tree to achieve its peak flavor. Unlike other peaches that were picked unripe so they would ship more easily. Suncrest peaches had to be eaten right away. But they were worth it- fragrant, luscious, juice-dripping-down-your-chin perfection. The problem was that I didn't have any peach mousse or filling. But I quickly improvised. "You're getting married in August, when peaches are in season," I said. "Taste our browned butter yellow cake with a little apricot and some vanilla-almond buttercream, and see what you think." As they each took a small bite of what I hoped would be their signature cake flavors, I was drawn back into the taste of the peach. It was juicy and sweet, but as I got close to the center of the peach, their was an off flavor of rot. In my mind's eye, I could see a darkened area close to the center that would soon cause the peach to wither. I knew what that meant. I didn't know whose life would be blighted, but these golden days were few. They wouldn't have much time together.

Stuffed whole suckling pig is a feast-day specialty everywhere in Italy, although each region cooks it slightly differently. In Rome the piglet would be stuffed with its own fried organs; in Sardinia, with a mixture of lemons and minced meat. Here, evidently, the stuffing was made with bread crumbs and herbs. He could make out each individual component of the mixture: finocchio selvatico---wild fennel---garlic, rosemary, and olives, mingling with the smell of burning pork fat from the fire, which spit green flame briefly wherever the juices from the little pig, running down its trotters, dropped into it.

THE POWER OF FIVE These portions contain roughly 5 grams of carbohydrates. Food groups are arranged in the general order in which they should be added. Vegetables 3/4 cup cooked spinach 1/2 cup red peppers 1 medium tomato 2/3 cup cooked broccoli 8 medium asparagus 1 cup cauliflower 1/3 cup chopped onions 1/2 California avocado 2/3 cup summer squash Dairy 5 ounces farmer's cheese or pot cheese 5 ounces mozzarella cheese 1/2 cup cottage cheese 2/3 cup ricotta cheese 1/2 cup heavy cream Nuts and Seeds 1 ounce of: macadamias (approximately ten to twelve nuts) walnuts (approximately fourteen halves) almonds (approximately twenty-four nuts) pecans (approximately thirty-one nuts) hulled sunflower seeds (three tablespoons) roasted shelled peanuts (approximately twenty-six nuts) 1/2 ounce of cashews (approximately nine nuts) Fruits 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries 1/4 cup cantaloupe, honeydew Juices 1/4 cup lemon juice 1/4 cup lime juice 1/2 cup tomato juice Convenience Foods You can select from the variety of convenience foods (bars and shakes are the two most available), but be sure to determine the actual number of digestible carbohydrate in any particular product (see Chapter 8, page 68).

Honey is also an excellent moisturizer. If you notice that your face is drying out, just put some honey on it and rinse after five minutes. Immediately, your skin will be sheen and moisturized. You can even mix it with milk cream if you want your skin to stay hydrated during the cold winter season. As for your hair, you can use honey as a conditioner. Simply mix it with olive oil, and then apply it on your hair. Just make sure that you have already shampooed your hair before you apply it on. Leave the honey on your hair for an hour. When one hour has passed, wash it off and pat your hair dry with a clean towel. You will see that your hair has become silky and shiny upon conditioning with honey. You already know that honey is a natural sweetener that does not raise your blood sugar levels. If you take it with lemon juice and warm water in the morning, it can help you lose extra weight. So stop going on fad diets and starving yourself. Drink some warm honey lemon water instead. Do this on a regular basis and soon you will be a few sizes smaller. You will feel more confident with yourself. The anti-inflammatory property of honey is another good reason why you should eat it on a regular basis. It can help delay the degenerative process of your skin and make you look younger. Using honey on your food or drink daily can help you fight the symptoms of aging. With honey, you will feel and look young.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

One of the more interesting ways of informally assessing extraversion at the biogenic level is to do the lemon-drop test. There are several variations on the test, and I draw here on a demonstration procedure I frequently used with my undergraduates.7 Here are the ingredients you will need: an eyedropper, a cotton swab (the little stick with a wrap of cotton on either end we use for babies and are admonished not to stick in our ears), a thread, concentrated lemon juice (regular lemon juice won’t work as effectively), and the willing tongue of a volunteer (such as yourself). Attach the thread to the center of the double-tipped cotton swab so that it hangs exactly horizontal. Swallow four times, then put one end of the swab on the tongue, holding it for twenty seconds. Then place five drops of the concentrated lemon juice on the tongue. Swallow, then place the other end of the swab on the same portion of the tongue and hold it for twenty seconds. Then hold up the swab by the thread. For some people the swab will remain horizontal. For others it will dip on the lemon juice end. Can you guess which? For the extraverts, the swab stays relatively horizontal, but for introverts it dips. The reason is that introverts, because they have relatively high levels of chronic arousal, respond more vigorously to strong stimulation, like lemon juice, so they create more saliva. Extraverts, being less responsive to high levels of stimulation, stay relatively dry mouthed. In fact, there is evidence that because of this tendency toward lower salivation levels, extraverts actually have higher levels of tooth decay than do introverts.8 I have done this exercise on myself a number of times, and each time my swab dips deeply. I am, at least by this measure, a biogenic introvert.

...but my favorite already-discovered aspect of critical thinking in cooking is the demand for thought experimentation when trying to innovate with food. For instance, today, I made you that crab salad (although the crab was actually just imitation crab), but anyways, I observed that there was this sweetness to the imitation crab, so I conducted a thought experiment with myself. I thought that the sweetness of the crab made the crab delicate, so I deduced that it would be best to use iceberg lettuce in the salad to enhance the delicacy of the crab, because iceberg lettuce is light and crisp, as opposed to cabbage, which is thicker and has a stronger and most likely overpowering flavor that may be incompatible with the delicacy of the crab. In that same thought experiment, I also thought that bell peppers would go well with the salad, because they also have a sweetness similar to the imitation crab, and they have a fresh flavor to them, so I thought it would compliment the crab. I also added that lite ranch dressing, because I knew that the lightness of the dressing would still be cohesively connected to the overall delicacy of the salad, and plus, a lot of the components in the salad were sweet, so the ranch balanced the ratio of sweetness to savoriness. Then, in the thought experiment, I reasoned that if I sprinkle sunflower seeds on it, the dish would be more elevated because of the nuttiness of the seeds. Overall, because of my experiment, the dish had most of the flavors that you and I wanted, but you did say that you wanted more vegetables to balance out the crab, so while we were eating, I conducted another thought experiment, where I thought, of course, about adding more vegetables, and I also thought about the possibilities of adding lemon juice or some citrus fruit like tangerines into my revised version of the salad.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Ode To A Lemon" Out of lemon flowers loosed on the moonlight, love's lashed and insatiable essences, sodden with fragrance, the lemon tree's yellow emerges, the lemons move down from the tree's planetarium Delicate merchandise! The harbors are big with it- bazaars for the light and the barbarous gold. We open the halves of a miracle, and a clotting of acids brims into the starry divisions: creation's original juices, irreducible, changeless, alive: so the freshness lives on in a lemon, in the sweet-smelling house of the rind, the proportions, arcane and acerb. Cutting the lemon the knife leaves a little cathedral: alcoves unguessed by the eye that open acidulous glass to the light; topazes riding the droplets, altars, aromatic facades. So, while the hand holds the cut of the lemon, half a world on a trencher, the gold of the universe wells to your touch: a cup yellow with miracles, a breast and a nipple perfuming the earth; a flashing made fruitage, the diminutive fire of a planet.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Daily Fertility Protocol GI cleanse formula on days 1–10: Take 1 to 3 a day to cleanse the candida. Probiotic defense formula on days 11–15: Take 1 capsule, three times a day to feed your body the good bacteria and support your immune system. Detoxification complex: 2 a day to help nourish and detox body filters, liver, kidney, spleen. Detoxification gel caps: 2 a day to help open up the liver ducts so it doesn’t become clogged with the cleansing you are about to do. Lemon essential oil in all your water to assist liver in its work. Basic vitality supplements: Take as directed to nourish your body with the perfect amount of vitamins, minerals, antioxidants, and omega 3s it needs. Women’s estrogen complex: 1 a day to help eliminate bad estrogens in your body. Bone complex: 4 a day for bone and hormone support. Grapefruit essential oil: 10 to 15 drops under tongue or in veggie capsule once a day to help balance progesterone. You can split this up into a dose in the morning and another in the evening. Women’s monthly blend: Apply to low abdomen, wrists, and back of neck to help balance hormones and mood swings. Avoid sugar, grains, dairy, fruit juice, and caffeine. Follow this protocol until pregnant, then discontinue GI cleansing complex and continue everything else.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

Here’s what the Encyclopedia Galactica has to say about alcohol. It says that alcohol is a colorless volatile liquid formed by the fermentation of sugars and also notes its intoxicating effect on certain carbon-based life forms. The Hitchhiker’s Guide to the Galaxy also mentions alcohol. It says that the best drink in existence is the Pan Galactic Gargle Blaster. It says that the effect of drinking a Pan Galactic Gargle Blaster is like having your brains smashed out by a slice of lemon wrapped round a large gold brick. The Guide also tells you on which planets the best Pan Galactic Gargle Blasters are mixed, how much you can expect to pay for one and what voluntary organizations exist to help you rehabilitate afterward. The Guide even tells you how you can mix one yourself. Take the juice from one bottle of the Ol’ Janx Spirit, it says. Pour into it one measure of water from the seas of Santraginus V—Oh, that Santraginean seawater, it says. Oh, those Santraginean fish! Allow three cubes of Arcturan Mega-gin to melt into the mixture (it must be properly iced or the benzine is lost). Allow four liters of Fallian marsh gas to bubble through it, in memory of all those happy bikers who have died of pleasure in the Marshes of Pallia. Over the back of a silver spoon float a measure of Qualactin Hypermint extract, redolent of all the heady odors of the dark Qualactin Zones, subtle, sweet and mystic. Drop in the tooth of an Algolian Suntiger. Watch it dissolve, spreading the fires of the Algolian Suns deep into the heart of the drink. Sprinkle Zamphuor. Add an olive. Drink…but…very carefully… The Hitchhiker’s Guide to the Galaxy sells rather better than the Encyclopedia Galactica.

PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing. KALE SALAD WITH HONEY LEMON VINAIGRETTE 1 bunch kale ½ lemon, reserving other half for vinaigrette Pinch of sea salt Wash and dry kale, tear into small pieces. In a large bowl, squeeze lemon over kale, sprinkle the sea salt over kale, and gently massage the lemon and salt into the kale. This will slightly soften the kale. VINAIGRETTE 1 tablespoon honey Juice of ½ lemon Pinch of ground pepper ¼ cup olive oil In a small bowl combine honey, juice from remaining lemon, ground pepper, and oil. Whisk gently and pour over kale. Suggested Toppings Sliced almonds and sliced pears Crushed walnuts and sliced apples Goat cheese and pine nuts (honey pine nuts recipe below can be used) HONEY PINE NUTS 2 tablespoons honey ½ cup pine nuts (any nut can be substituted) Line a baking sheet with parchment paper and spray with cooking spray. In a small pan stir honey and nuts until honey becomes liquid. Spread mixture on baking sheet and let it set for 30 to 60 minutes. Break into small pieces and use on top of salads or ice cream. Store in an airtight container for up to 2 weeks. HONEY-GLAZED SPICED DONUTS (Makes a dozen)

Lemon Barley Chicken Soup: The first thing you have to do is make chicken broth. Over here in France, I can’t seem to find acceptable packaged chicken broth, so I make it from scratch; it’s really not tricky. Remove the skin from four or five chicken thighs. Put them in a big pot, along with a cut-up onion, a carrot or two, some celery, salt and pepper, and lots of water. Cook this mélange very, very slowly (bubbles just rising) for a few hours (at least three). When you’ve got the broth under way, cook the barley: take 1 cup of barley and simmer it slowly in 4 to 5 cups of water. When it’s soft, drain the barley, but reserve any remaining barley water so you can add it to the broth. When the broth is ready, skim off the froth. Then remove the chicken thighs and when they’re cool enough, strip the meat off the bones, saving it for the soup. Strain the broth and put it to the side. Now that you’ve got chicken broth, it’s time for the soup itself—the rest is even easier. Cut up some leeks, if you have them, though an onion works just fine, too. If you’ve got leeks, put some butter in your (now emptied) stockpot over low heat; use olive oil instead if you have onions. While the leeks/onions are softening, finely mince a knob of ginger and 2 or 3 garlic cloves. If you can get some, you can also crush some lemongrass and put it in at this point. I never seem to cook it right (it always stays tough), but it adds great flavor. Dump all that in with the softened leeks/onions. Cook until you can smell it, but take care to avoid browning. Then add the cut-up chicken and the barley, and pour in the broth. Simmer it over low heat for about half an hour. Add salt to taste. To get a great lemon kick, squeeze 2 lemons and beat the juice well with 2 egg yolks. With the pot removed from the heat source, briskly whisk this mixture into the soup, being careful that the eggs don’t separate and curdle. Then return the pot to the heat and stir vigorously for a bit, until the eggs are cooked. This soup is excellent for sick people (ginger, hot lemon, and chicken; need I say more?) and a tonic for sad people (total comfort). And it’s even better the next day.