Lemon Water Quotes

The sound was pure and sweet as water, bright as lemons.

Mom loved my brother more. Not that she didn't love me - I felt the wash of her love every day, pouring over me, but it was a different kind, siphoned from a different, and tamer, body of water. I was her darling daughter; Joseph was her it.

Remember this, for it is as true and true gets: Your body is not a lemon. You are not a machine. The Creator is not a careless mechanic. Human female bodies have the same potential to give birth well as aardvarks, lions, rhinoceri, elephants, moose, and water buffalo. Even if it has not been your habit throughout your life so far, I recommend that you learn to think positively about your body.

His fingers touched the strings and all my thoughts were displaced. The sound was pure and sweet as water, bright as lemons. It was like no music I had ever heard before. It had warmth as a fire does, a texture and weight like polished ivory. It buoyed and soothed at once.

patience, prayer and turmeric; the foundation, the corner stones of my journey out of the darkness. Each one of these elements has played a critical role in the process. Since October, in addition to a diet replete in anti-oxidant rich foods, I’ve been ingesting cayenne pepper and turmeric four times a day. The cayenne I mix in a glass of water; the turmeric is hidden in lemon or blueberry yogurt.

The Kitchen           Half a papaya and a palmful of sesame oil; lately, your husband’s mind has been elsewhere.   Honeyed dates, goat’s milk; you want to quiet the bloating of salt.   Coconut and ghee butter; he kisses the back of your neck at the stove.   Cayenne and roasted pine nuts; you offer him the hollow of your throat.   Saffron and rosemary; you don’t ask him her name.   Vine leaves and olives; you let him lift you by the waist.   Cinnamon and tamarind; lay you down on the kitchen counter.   Almonds soaked in rose water; your husband is hungry.   Sweet mangoes and sugared lemon; he had forgotten the way you taste. Sour dough and cumin; but she cannot make him eat, like you.

Remember this, for it is as true as true gets: Your body is not a lemon. You are not a machine. The Creator is not a careless mechanic. Human female bodies have the same potential to give birth well as aardvarks, lions, rhinoceri, elephants, moose, and water buffalo. Even if it has not been your habit throughout your life so far, I recommend that you learn to think positively about your body.

Annabeth and I were relaxing on the Great Lawn in Central Park when she ambushed me with a question. “You forgot, didn’t you?” I went into red-alert mode. It’s easy to panic when you’re a new boyfriend. Sure, I’d fought monsters with Annabeth for years. Together we’d faced the wrath of the gods. We’d battled Titans and calmly faced death a dozen times. But now that we were dating, one frown from her and I freaked. What had I done wrong? I mentally reviewed the picnic list: Comfy blanket? Check. Annabeth’s favorite pizza with extra olives? Check. Chocolate toffee from La Maison du Chocolat? Check. Chilled sparkling water with twist of lemon? Check. Weapons in case of sudden Greek mythological apocalypse? Check. So what had I forgotten? I was tempted (briefly) to bluff my way through. Two things stopped me. First, I didn’t want to lie to Annabeth. Second, she was too smart. She’d see right through me. So I did what I do best. I stared at her blankly and acted dumb.

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

The comfort of browning butter and the excitement of lemon zest.

Finley, would you get Beckett something to drink, please?” Beckett caught my less-than-pleasant expression. “Water will be fine. Not too much ice. Add a slice of lemon.” He reached for my hand and electric currents blazed up my arm. “And don’t spit in it.” “That’s a lot to remember. You’ll understand if I forget at least one of those commands.

The sun rose yellow as a lemon. The sky was round and blue. The birds looped clear water songs in the air. Will and Jim leaned from their windows. Nothing had changed. Except the look in Jim's eyes. "Last night. . ." said Will. "Did or didn't it happen?

Today my toolbox consists of breathing techniques, hot lemon water, herbal tea, hot baths, cold showers (this is called “hydrotherapy” and it’s so, so good), coffee, essential oils, yoga, meditation, kirtan, autonomous sensory meridian response (ASMR), massage, French pastries, emotional freedom technique (EFT), and many other things.

once read one of these profiles where the woman featured talked about alkalizing her body at the start of the day with lemon water, and I am being 100 percent sincere when I say that sentences like that fucking mystify me.

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.

Sometimes I think he wanted it to happen. Maybe he felt alone and unloved and he wanted someone to notice him in the most dramatic way: a rescue. How luxurious it would be, he could have thought, to have your father's powerful hands snatch you from deadly water, pull you up and return you to the shore where your family is waiting for you. Then they would recognize how valuable you are. You wouldn't be ignored after that. Every day you would be loved the way you deserve.

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.

To summarize, the morning ritual is as follows: (1) wake up at the same time, (2) don’t check your phone, (3) boil some water and squeeze a quarter of a lemon into it, (4) meditate for five minutes, (5) read a positive affirmation that you’ve written on a Post-it note and repeat a few times throughout the day. Spending ten to fifteen minutes in the morning sets you up for an entirely different way of being and prevents cravings later in the day. Do the same thing every day for thirty to forty days to make this process automatic.

There was no stopping us now. We had running water, a heater, a cooker and a road. We were fast becoming slaves again to all the things we had come to this benighted spot to flee.

Still, I'm not convinced that you were right, Dai--that it's such a bad thing, a useless enterprise to reel and reel out my memory at night. Some part of me, the human part of me, is kept alive by this, I think. Like water flushing a wound, to prevent it from closing. I am a lucky one, like Chiyo says. I made a terrible mistake. In Gifu, in my raggedy clothes, I had an unreckonable power. I didn't know it at the time. But when I return to the stairwell now, I can feel them webbing around me: my choices, their infinite variety, spiraling out of my hands, my invisible thread. Regret is a pilgrimage back to the place where I was free to choose. It's become my sanctuary here in Nowhere Mill. A threshold where I still exist.

My mother was the first person you called for a recipe (a cup of onions, garlic, don’t forget the pinch of sugar) and the last one you called at night when you just couldn’t sleep (a cup of hot water with lemon, lavender oil, magnesium pills). She knew the exact ratio of olive oil to garlic in any recipe, and she could whip up dinner from three pantry items, easy. She had all the answers. I, on the other hand, have none of them, and now I no longer have her.

There’s lots of sticky things here,” he said. “I see blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue.

Here is the thing no one tells you about cancer: they ease you into it. After the initial shock, after the diagnosis and the terror, they put you on the slow conveyor belt. They start you off nice and easy. You want some lemon water with that chemo? You got it. Radiation? No problem, everyone does it, it’s practically weed. We’ll serve you those chemicals with a smile. You’ll love them, you’ll see.

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.

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).

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.

She pulls on her heavy boots and carries the water bucket past the rose bushes, past the herb garden, and back to the barn behind the house. Her steps kick up the scents of herbs: thyme, mint, and lemon balm. The plants send up new stems each year from the roots that survived the winter and grew up again along the path. The perfumed walk is a mystical part of her world. Walking here is her favorite part of mornings. Sometimes, this is the highlight of her day.

Achilles nodded and bent over the lyre. I did not have time to wonder about his intervention. His fingers touched the strings, and all my thoughts were displaced. The sound was pure and sweet as water, bright as lemons. It was like no music I had ever heard before. It had warmth as a fire does, a texture and weight like polished ivory. It buoyed and soothed at once. A few hairs slipped forward to hang over his eyes as he played. They were fine as lure strings themselves, and shone.

My vagina was green water, soft pink fields, cow mooing sun resting sweet boyfriend touching lightly with soft piece of blond straw. There is something between my legs. I do not know what it is. I do not know where it is. I do not touch. Not now. Not anymore. Not since. My vagina was chatty, can't wait, so much, so much saying, words talking, can't quit trying, can't quit saying, oh yes, oh yes. Not since I dream there's a dead animal sewn in down there with thick black fishing line. And the bad dead animal smell cannot be removed. And its throat is slit and it bleeds through all my summer dresses. My vagina singing all girl songs, all goat bells ringing songs, all wild autumn field songs, vagina songs, vagina home songs. Not since the soldiers put a long thick rifle inside me. So cold, the steel rod canceling my heart. Don't know whether they're going to fire it or shove it through my spinning brain. Six of them, monstrous doctors with black masks shoving bottles up me too. There were sticks, and the end of a broom. My vagina swimming river water, clean spilling water over sun-baked stones over stone clit, clit stones over and over. Not since I heard the skin tear and made lemon screeching sounds, not since a piece of my vagina came off in my hand, a part of the lip, now one side of the lip is completely gone. My vagina. A live wet water village. My vagina my hometown. Not since they took turns for seven days smelling like feces and smoked meat, they left their dirty sperm inside me. I became a river of poison and pus and all the crops died, and the fish. My vagina a live wet water village. They invaded it. Butchered it and burned it down. I do not touch now. Do not visit. I live someplace else now. I don't know where that is.

The sound was pure and sweet as water, bright as lemons. It was like no music I had ever heard before. It had warmth as a fire does, a texture and weight like polished ivory. It

I don’t know about you but I want a drink so badly I can taste it. Something stronger than tonic water and lemon. Something dangerous.” “Irn Bru it is then.

Rune compounds a tincture of opium, arrack, lemon, and sugar into an apothecary bottle and heads back.

To rid your body of plastic and plastic by-products, blend equal parts fenugreek, mullein leaf, olive leaf, and lemon balm. Steep one tablespoon of the herb mixture per cup of hot water for tea.

The same spine that has been inside her since babyhood is hers today, the exact same bones from the womb, a thought that always fills her with a kind of thrilling claustrophobia. So much surface wrapped around that old stem. She watches her hands smear the water droplets on her stomach. It's strange to own anything, Beverly thinks, even your flesh, that nobody outside yourself ever touches or sees.

Because this painting has never been restored there is a heightened poignance to it somehow; it doesn’t have the feeling of unassailable permanence that paintings in museums do. There is a small crack in the lower left, and a little of the priming between the wooden panel and the oil emulsions of paint has been bared. A bit of abrasion shows, at the rim of a bowl of berries, evidence of time’s power even over this—which, paradoxically, only seems to increase its poetry, its deep resonance. If you could see the notes of a cello, when the bow draws slowly and deeply across its strings, and those resonant reverberations which of all instruments’ are nearest to the sound of the human voice emerge—no, the wrong verb, they seem to come into being all at once, to surround us, suddenly, with presence—if that were made visible, that would be the poetry of Osias Beert. But the still life resides in absolute silence. Portraits often seem pregnant with speech, or as if their subjects have just finished saying something, or will soon speak the thoughts that inform their faces, the thoughts we’re invited to read. Landscapes are full of presences, visible or unseen; soon nymphs or a stag or a band of hikers will make themselves heard. But no word will ever be spoken here, among the flowers and snails, the solid and dependable apples, this heap of rumpled books, this pewter plate on which a few opened oysters lie, giving up their silver. These are resolutely still, immutable, poised for a forward movement that will never occur. The brink upon which still life rests is the brink of time, the edge of something about to happen. Everything that we know crosses this lip, over and over, like water over the edge of a fall, as what might happen does, as any of the endless variations of what might come true does so, and things fall into being, tumble through the progression of existing in time. Painting creates silence. You could examine the objects themselves, the actors in a Dutch still life—this knobbed beaker, this pewter salver, this knife—and, lovely as all antique utilitarian objects are, they are not, would not be, poised on the edge these same things inhabit when they are represented. These things exist—if indeed they are still around at all—in time. It is the act of painting them that makes them perennially poised, an emergent truth about to be articulated, a word waiting to be spoken. Single word that has been forming all these years in the light on the knife’s pearl handle, in the drops of moisture on nearly translucent grapes: At the end of time, will that word be said?

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.

There’s just something about you, Bess. You’re sweeter than the aroma of the blueberry muffin I devoured with you, prettier than the sun setting over the ocean back home, and tangier than the lemons you squeeze into your water.

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.

Klaus leaned out the window and began to pour the mixture of blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue onto the closest wheels, while his sister tossed the hammocks out of the door, and if you have read anything of the Baudelaire orphans' lives - which I hope you have not - then you will not be surprised to read that Violet's invention worked perfectly.

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.

Still, we permit the appearance of our meats, sauces, fruits, and vdgetables to dominate our tongues until it is difficult to divide a twist of lemon or squeeze of lime from the colors of their rinds or separate yellow from its yolk or chocolate from the quenchless brown which seems to be the root, shoot, stalk, and bloom of it. Yet I hardly think the eggplant's taste is as purple as its skin. In fact, there are few flavors at the violet end, odors either, for the acrid smell of blue smoke is deceiving, as is the tooth of the plum, though there may be just a hint of blue in the higher sauces. Perceptions are always profound, associations deceiving. No watermelon tastes red. Apropos: while waiting for a bus once, I saw open down the arm of a midfat, midlife, freckled woman, suitcase tugging at her hand like a small boy needing to pee, a deep blue crack as wide as any in a Roquefort. Split like paper tearing. She said nothing. Stood. Blue bubbled up in the opening like tar. One thing is certain: a cool flute blue tastes like deep well water drunk from a cup.

FACT FILE Excess salt can cause water retention and increase blood pressure. Restrict salt to 6 g, roughly about 1 teaspoon, per day. Substitute extra salt with herbs and spices such as oregano, basil, coriander and parsley, or use seasonings like lemon, garlic or pepper.

Anti-Pesticide/Anti-Herbicide/Anti-Fungicide Tea To remove pesticides, herbicides, and fungicides that are deeply stored in your body, blend equal parts of burdock root, red clover, lemon verbena, and ginger. Make a tea by steeping one tablespoon of the herb mixture per cup of hot water.

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?

Salmon & Potato Chowder 14-3/4 oz. can pink salmon 3 potatoes, peeled and diced 1-3/4 c. water 1 onion, chopped 4 whole peppercorns 12-oz. can evaporated milk 1 T. fresh dill, chopped pepper to taste Garnish: lemon wedges Rinse salmon for one minute in a colander under cold water; set aside. Combine potatoes, water, onion and peppercorns in a large saucepan. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes, or until potatoes are tender. Stir in milk, salmon, dill and pepper; heat through. Discard peppercorns before serving, if desired. Garnish with lemon wedges. Serves 6.

Anorexia was the only way I could see to keep the dignity in my body that I had had as a kid, and that I would lose as a woman. It was the only choice that really looked like one: By refusing to put on a woman’s body and receive a rating, I chose not to have all my future choices confined to little things, and not to have the choices made for me, on the basis of something meaningless to me, in the larger things. But as time went on, my choices grew smaller and smaller. Beef bouillion or hot water with lemon? The bouillion had twenty calories—I’d take the water. The lemon had four; I could live without it. Just.

This here,” said Weasel, holding up his glass, “is what’s called instant iced tea. It’s already got the sugar and lemon flavoring in it. Comes in brick form in big jars or can. You just chip off a little chunk, put it in water and stir it up. Not bad, huh? Would either of you care for some more ice?” Sometimes he could be a real show-off.

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.

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.

The poulterers' shops were still half open, and the fruiterers' were radiant in their glory. There were great, round, pot-bellied baskets of chestnuts, shaped like the waistcoats of jolly old gentleman, lolling at the doors, and tumbling out into the street in their apoplectic opulence. There were ruddy, brown-faced broad-girthed Spanish onions, shining in the fatness of their growth like Spanish friars, and winking from their shelves in wanton slyness at the girls as they went by, and glanced demurely at the hung-up mistletoe. There were pears and apples, clustered high in blooming pyramids; there were bunches of grapes, made, in the shopkeepers' benevolence, to dangle from conspicuous hooks, that people's mouths might water gratis as they passed; there were piles of filberts, mossy and brown, recalling, in their fragrance, ancient walks among the woods, and pleasant shufflings ankle deep through withered lanes; there were Norfolk Biffins, squab and swarthy, setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home in paper bags and eaten after dinner.

What Wendy felt was a spray of something that could only be described as golden. Light, effervescent, slightly dry. Fuzzy, like the horrible mineral waters Mother sometimes made Father take to aid his digestion. But not with the terrible metallic taste. For the brief moment she could taste anything at all, it was sweet- or no, maybe sour like lemons. No, not that, either- more like sparks from a fire.

Mead Dissolve four pounds of honey in a gallon of water, and add an ounce of hops, half an ounce of root ginger, and the pared rind of two lemons. Boil this for threequarters of an hour, pour it into a cask to the brim, and when it is still lukewarm add an ounce of yeast. Leave the mead to ferment, and when this has ended, put in a quarter of an ounce of isinglass and bung the cask tightly. In six months it should be bottled.

Metaphorically, in relation to the idea of heartbreak, we’re given lemons which are the experiences that cause the idea of heartbreak, then the water comes from our tears that may come during the seasons of our trials and finally the sweetener comes from the joy of the breakthrough and transformation, and in the end you end up with this metaphoric lemonade. When we have a better understanding of heartbreak we go from lemons to lemonade.

read as to eat. I was greatly taken with this new way of talking and derived considerable pleasure from speaking it to the waiter. I asked him for a luster of water freshly drawn from the house tap and presented au nature in a cylinder of glass, and when he came around with the bread rolls I entreated him to present me a tonged rondelle of blanched wheat, oven baked and masked in a poppy-seed coating. I was just getting warmed up to this and about to ask for a fanned lap coverlet, freshly laundered and scented with a delicate hint of Lemon Daz, to replace the one that had slipped from my lap and now lay recumbent on the horizontal walking surface subjacent to my feet, when he handed me a card that said “Sweets Menu” and I realized that we were back in the no-nonsense world of English. It’s a funny thing about English diners. They’ll let you dazzle them with piddly duxelles of this and fussy little noisettes of that, but don’t mess with their puddings,

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.

Baruch Spinoza" Bruma de oro, el occidente alumbra La ventana. El asiduo manuscrito Aguarda, ya cargado de infinito. Alguien construye a Dios en la penumbra. Un hombre engendra a Dios. Es un judío De tristes ojos y piel cetrina; Lo lleva el tiempo como lleva el río Una hoja en el agua que declina. No importa. El hechicero insiste y labra A Dios con geometría delicada; Desde su enfermedad, desde su nada, Sigue erigiendo a Dios con la palabra. El más pródigo amor le fue otorgado, El amor que no espera ser amado. A haze of gold, the Occident lights up The window. Now, the assiduous manuscript Is waiting, weighed down with the infinite. Someone is building God in a dark cup. A man engenders God. He is a Jew With saddened eyes and lemon-colored skin; Time carries him the way a leaf, dropped in A river, is borne off by waters to Its end. No matter. The magician moved Carves out his God with fine geometry; From his disease, from nothing, he's begun To construct God, using the word. No one Is granted such prodigious love as he: The love that has no hope of being loved.

Alhambra Welcome, the water’s voice To one whom black sand overwhelmed, Welcome, to the curved hand The smooth column of the marble, Welcome, slender labyrinths of water Between the lemon trees, Welcome the melodious zéjel, Welcome is love, welcome the prayer Offered to a God who is One, Welcome the jasmine. Vain the scimitar Against the long lances of the host, Vain to be the best. Good to know, foreknow, grieving king, That your courtesies are farewells, That the key will be denied you, The infidels’ cross eclipse the moon, The afternoon you gaze on prove your last. Granada, 1976.

have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven. Roast till crispy and cooked through. Drizzle a little basil oil over the plate — you know, the stuff you made with your blender and then put in your new squeeze bottle? — sprinkle with chiffonaded parsley, garnish with basil top . . . See?

Benefits of the Master Cleanse Detox Diet and How to Conserve a Healthy Cleansing The Master Detox in 14 days , also referred to as lemonade diet regime, is not new and has been known for decades. It demands drinking only lemonade made from fresh squeezed lemons and normal water, maple syrup, along with cayenne pepper. So there is no strong food during the detoxification course of action. Typically, any lemonade diet regime will last for 10 to 14 times and is known to be very efffective regarding colon cleansing. It's good in dissolving built-up wastes in our intestinal tracts. Besides colon detox, master cleanse diet plan can also be used for rapid weight loss. In 2007, the gifted singer/actress Beyonce Knowles used soda and pop diet pertaining to 14 days and lost Twenty-two lb or 9 kilograms. She made it happen for her part in the video Dreamgirls. As a result, this diet plan received huge advertising attention. Remember that weight loss utilizing master cleanse detox diet is not a long term remedy. After the clean, you should return to a healthy as well as well-balanced diet which consists of plenty of fruits and also fresh vegetables and occasional in included fats as well as sweets. That is how you have a long-lasting and healthful detox. Hence the key to long-term wholesome detoxification is always to focus on receiving plenty of exercise and having a well-balanced eating habits high in fruit and vegetables and low throughout added fatty acids and sugars. Some of the great things about Master Cleanse Detoxification Diet are usually: - Waste food, plague and phlegm that developed and caught up in our digestive tract tracts might be expelled. : Can result in weight loss but should followed healthy way of life after detox otherwise you're sure to gain it back in time.

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.

Achilles nodded and bent over the lyre. I did not have time to wonder about his intervention. His fingers touched the strings, and all my thought were displaced. The sound was pure and sweet as water, bright as lemons. It was like no music I had ever heard before. It had warmth as a fire does, a texture and weight like polished ivory. It buoyed and soothed at once. A few hairs slipped forward to hang over his eyes as he played. They were fine as lyre strings themselves, and shone. He stopped, pushed back his hair, and turned to me. "Now you." I shook my head, full to spilling. I could not play now. Not ever, if I could listen to him instead.

She watched as he put a few ice cubes in a heavy glass, then expertly curled a strip of grapefruit rind from one of the fruits in a bowl on the bar top. "This must be a favorite," she commented, nodding at the supply of grapefruit nestled in the bowl along with the usual lemons and limes. He poured a generous measure from the black bottle and handed it to her with a cocktail napkin. "See for yourself." Gemma wasn't in the habit of drinking gin neat, so she sniffed, then took a tentative sip. The flavors exploded in her mouth- coriander and juniper and lime and... grapefruit. "Oh, wow," she said, when her eyes stopped watering. "That is amazing. I'm converted.

My mother was the first person you called for a recipe (a cup of onions, garlic, don’t forget the pinch of sugar) and the last one you called at night when you just couldn’t sleep (a cup of hot water with lemon, lavender oil, magnesium pills). She knew the exact ratio of olive oil to garlic in any recipe, and she could whip up dinner from three pantry items, easy. She had all the answers. I, on the other hand, have none of them, and now I no longer have her. “Hi,” I hear Eric say from inside. “Where is everyone?” Eric is my husband, and he is our last guest here today. He shouldn’t be. He should have been with us the entire time, in the hard, low chairs, stuck between noodle casseroles and the ringing phone and the endless lipstick kisses of neighbors and women who call themselves aunties, but instead he is here in the entryway to what is now my father’s house, waiting to be received. I close my eyes. Maybe if I cannot see him, he will stop looking for me. Maybe I will fold into this ostentatious May day, the sun shining like a woman talking loudly on a cell phone at lunch. Who invited you here? I tuck the cigarette into the pocket of my jeans. I cannot yet conceive of a world without her, what that will look like, who I am in her absence. I am incapable of understanding that she will not pick me up for lunch on Tuesdays, parking without a permit on the

My mouth watered as she laid a serving bowl full of steaming kothu chapati on the table. It was a delicious dish made from sliced and shredded Indian flatbreads, or chapatis, garlic, ginger, vegetables, spices, and tonight, Mom's famous chicken curry. The shredded bread resembled noodles- crispy on the edges and full of flavor from the sauce soaked into them. "Can someone help me bring out the rest?" Henry and I went into the kitchen with Mom and returned with green beans with coconut, lemon rice, and a salad called kosambari, made with cucumbers, tomatoes, and soaked dal. Riya and Jules continued bickering, but they quieted down once Mom came in with a bowl of creamy homemade yogurt.

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.

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.

There was another inspiring moment: a rough, choppy, moonlit night on the water, and the Dreadnaught's manager looked out the window suddenly to spy thousands of tiny baitfish breaking the surface, rushing frantically toward shore. He knew what that meant, as did everyone else in town with a boat, a gaff and a loaf of Wonder bread to use as bait: the stripers were running! Thousands of the highly prized, relatively expensive striped bass were, in a rare feeding frenzy, suddenly there for the taking. You had literally only to throw bread on the water, bash the tasty fish on the head with a gaff and then haul them in. They were taking them by the hundreds of pounds. Every restaurant in town was loading up on them, their parking lots, like ours, suddenly a Coleman-lit staging area for scaling, gutting and wrapping operations. The Dreadnaught lot, like every other lot in town, was suddenly filled with gore-covered cooks and dishwashers, laboring under flickering gaslamps and naked bulbs to clean, wrap and freeze the valuable white meat. We worked for hours with our knives, our hair sparkling with snowflake-like fish scales, scraping, tearing, filleting. At the end of the night's work, I took home a 35-pound monster, still twisted with rigor. My room-mates were smoking weed when I got back to our little place on the beach and, as often happens on such occasions, were hungry. We had only the bass, some butter and a lemon to work with, but we cooked that sucker up under the tiny home broiler and served it on aluminum foil, tearing at it with our fingers. It was a bright, moonlit sky now, a mean high tide was lapping at the edges of our house, and as the windows began to shake in their frames, a smell of white spindrift and salt saturated the air as we ate. It was the freshest piece of fish I'd ever eaten, and I don't know if it was due to the dramatic quality the weather was beginning to take on, but it hit me right in the brainpan, a meal that made me feel better about things, made me better for eating it, somehow even smarter, somehow . . . It was a protein rush to the cortex, a clean, three-ingredient ingredient high, eaten with the hands. Could anything be better than that?

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.

how to protect oneself from the creatures (hawthorn and wild rose, in addition to garlic) and how to kill them soundly with staking or decapitation or by placing bits of steel in their mouths. Or even a lemon! Their vulnerability to sunlight and the inability of a vampire to cross running water. Tillie nearly laughed at the advice on how to identify a vampire’s coffin: a virgin boy, riding a black virgin horse over a cemetery, would balk at the proper grave. She was particularly intrigued by what vampires looked like. Bloated; reddish or purplish; blood seeping from the eyes, nose, or mouth when it was resting in its coffin; some were living beings, and some were the dead come alive. Fangs, however, were not always mentioned and were scant in the earlier literature.

Pure? What does it mean? The tongues of hell Are dull, dull as the triple Tongues of dull, fat Cerberus Who wheezes at the gate. Incapable Of licking clean The aguey tendon, the sin, the sin. The tinder cries. The indelible smell Of a snuffed candle! Love, love, the low smokes roll From me like Isadora’s scarves, I’m in a fright One scarf will catch and anchor in the wheel, Such yellow sullen smokes Make their own element. They will not rise, But trundle round the globe Choking the aged and the meek, The weak Hothouse baby in its crib, The ghastly orchid Hanging its hanging garden in the air, Devilish leopard! Radiation turned it white And killed it in an hour. Greasing the bodies of adulterers Like Hiroshima ash and eating in. The sin. The sin. Darling, all night I have been flickering, off, on, off, on. The sheets grow heavy as a lecher’s kiss. Three days. Three nights. Lemon water, chicken Water, water make me retch. I am too pure for you or anyone. Your body Hurts me as the world hurts God. I am a lantern—— My head a moon Of Japanese paper, my gold beaten skin Infinitely delicate and infinitely expensive. Does not my heat astound you! And my light! All by myself I am a huge camellia Glowing and coming and going, flush on flush. I think I am going up, I think I may rise—— The beads of hot metal fly, and I love, I Am a pure acetylene Virgin Attended by roses, By kisses, by cherubim, By whatever these pink things mean! Not you, nor him Nor him, nor him (My selves dissolving, old whore petticoats)—— To Paradise.

All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.

Sue stepped into a haven that smelled of candles and lemon-scented dish soap, a cabinet of curiosities, one of which was the bathtub smack dab in the middle of the small kitchen. Bob Roy’s railroad flat was four tight, connected rooms, each stuffed with koombies, knickknacks, doodads, furniture pieces of any style, shelves, books, photos in frames, trophies bought from flea markets, old records, small lamps, and calendars from decades before. “I know,” he said. “It looks like I sell magic potions in here, like I’m an animated badger from a Disney cartoon.” He lit a burner on the stove with a huge kitchen match, then filled a shiny, Olde English–style kettle with water from the tap. As he prepared cups on a tray he said, “Tea in minutes, titmouse. Make a home for yourself.

Bleecker Street, Summer" Summer for prose and lemons, for nakedness and languor, for the eternal idleness of the imagined return, for rare flutes and bare feet, and the August bedroom of tangled sheets and the Sunday salt, ah violin! When I press summer dusks together, it is a month of street accordions and sprinklers laying the dust, small shadows running from me. It is music opening and closing, Italia mia, on Bleecker, ciao, Antonio, and the water-cries of children tearing the rose-coloured sky in streams of paper; it is dusk in the nostrils and the smell of water down littered streets that lead you to no water, and gathering islands and lemons in the mind. There is the Hudson, like the sea aflame. I would undress you in the summer heat, and laugh and dry your damp flesh if you came.

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.

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...

Her gaze fell on his lips, and she remembered the ointment in her basket. She bit her lower lip. Dare she? A small smile formed on the man's mouth, and Serena reared back. Could he read her mind? Of course not, she chided herself. He was probably just feeling better- he'd certainly needed the water he had been able to ingest. Slowly, so as not to disturb his sleep, she leaned toward the basket on the floor and rummaged through it until her fingers wrapped around a little clay pot. It was in her lap and opened before she realized she had made her decision. She looked down at the ointment. Normally, she would have given it to the patient and allowed him to apply it himself, but this man clearly could not manage that. She dipped her finger into the pot before she could convince herself otherwise, the soothing smells of lemon and beeswax filling the space around them. Her hand stretched out toward his face, her heart pounding. What if he woke? How would she explain what she was doing? She dabbed a bit on his lower lip and sat back to see what response he would have. Nothing. He slept on. She nodded. She was a nurse; she could do this. Leaning in again, she quickly spread the ointment across his bottom lip. He moved his head away, as if avoiding a fly, but didn't wake. Determined to finish the job, she reached for the upper lip, which wasn't quite as chapped. It was softer and curved, dark rose in color with an indention in the middle that must be sinful, it was so well shaped. Her heart pounded in her chest and her breath quickened as she spread the ointment across the top of his upper lip. She halted, realizing how close she had leaned in, how deep her breathing had become... When had she closed her eyes? Heaven help her, she wanted to kiss him. "You can, you know." At first she didn't know if the deep voice had come from the man or some other being in the room, so deep and quiet and inside her head it was. Her eyelids shot open as she straightened. "Can what?" "Kiss me." He smiled, but didn't open his eyes. Serena gasped, "Thee has been awake this entire time?" One of his shoulders lifted. "I didn't think it would help my cause-" he paused pressing his lips together, as though struggling to stay conscious- "for you to realize that.

NOURISH YOUR HAIR: 1. There are a number of 'kitchen recipes' for feeding hair. It needs the contents of your refrigerator just as much as your skin does. Right back to mayonnaise! Olive oil, eggs, and lemon juice. Massage the mixture into your hair, let it stay on for ten or fifteen minutes, then rinse it off with cool water. Cool - or you'll have scrambled eggs on your head. 2. For years I washed my daughter' hair with raw eggs, never soap or shampoo. I wet their hair fist and then rubbed in six whole eggs, one by one - a trick I learned from Katherine. Hepburn. (Four eggs will do for short hair, but theirs was long.) Some people use eggs beaten up with a jigger of rum; others mix an egg with red wine. 3. Hot oils is good for dry hair. Apply it with the fingertips and then wrap your head in a warm towel. Keep changing the oil for an hour, to keep it hot and penetrating. Then shampoo. 4. I believe in brushing. I made my girls give their hair the old-fashioned hundred strokes every night, using two brushes, and bending forward from the waist. It stimulates hair grows, and the rush of blood to the face is an added benefit. I pull my hair gently to encourage growth too.

Fast-forward about twenty years: I was in Bora Bora on vacation. I was scuba diving, and thirty or so lemon sharks started hovering around me in the water. My first thought was, Wow, this is a lot more terrifying up close and personal than it is on Discovery Channel Shark Week. My next thought was, What do I do? I know the name lemon shark sounds sweet, but look it up. They are the ugliest, most terrifying sharks, and they get up to about ten feet long. That’s big enough to take off your head in a single bite. I hadn’t signed up for a shark encounter. In fact, they didn’t tell us much about what to expect down there, and there was no training session. It was more like, “Are you certified? Okay, just jump in.” After several minutes of being stalked by this pack of predators, I was overcome by a calmness. I remember feeling the sharks brush past my head and knock into my back. I couldn’t keep my eye on all of them--they were everywhere--so I just let it be. They didn’t bother me, and I didn’t bother them. Instead, the thing that freaked me out on the dive was a harmless little suckerfish that decided to hang out in my face. Every time I turned around, he was there, stalking me.

I sliced the chicken with my fingers and put it into a small skillet to warm, separate a couple of eggs, and whisk the yolks quickly until they have lightened and thickened. Pour in a healthy glug of cream, then grate a flurry of cheese over the top, mixing it in. I zest a lemon from the bowl into the mix, and then squeeze in the juice. Some salt and pepper. I go over to the pots in my window and, with the scissors I keep there, snip off some parsley and chives, which I chop roughly and add to the mix. When the pasta is al dente, I drain it quickly, reserving a bit of the cooking water, and add it to a large bowl with a knob of butter, mixing quickly to coat the pasta. I add in the lemon sauce, tossing with a pair of tongs. When the whole mass comes together in a slick velvet tumble of noodles, I taste for seasoning, add a bit more ground black pepper, and put the shredded chicken on top with a bit more grated cheese. A fork and a cold beer out of the fridge, and I take the bowl out to the living room, tossing Simca a piece of chicken, and settle on the couch to watch TV, twirling long strands of the creamy lemony pasta onto my fork with pieces of the savory chicken, complete comfort food.

In the landscape of my native land, a stranger in my own fields, --I had a homeland where the Duero flows between gray cliffs and the ghosts of ancient oaks, there in Castile, mystic and warlike, graceful Castile, humble and boastful, Castile of arrogance and power, in the fields of Andalusia where I was born, I long to sing! My childhood memories are here, images of palm trees and sun against a golden brilliance, distant bell towers with storks, city streets without women under an indigo sky, deserted swuares where blazing orange trees ripen with round vermillon fruit, and in a shady garden, the dusty branches of a lemon tree, pale yellow lemons reflected in the clear water of the fountains. The scent of lilies and carnations, pungent odor of basil and mint. images of gloomy olive groves under a torrid sun that blinds and dazes, winding blue mountain ranges under the red glow of an immense afternoon; but if the thread that links memory to the heart is missing, the anchor to the shore, these memories are soulless. In their ragged dress, they are remnants of memory, castoffs the mind drags along. One day, anointed with light from below, our virginal bodies will return to their ancient shore.

My mouth- always so active, alert- could now generally identify forty of fifty states in the produce or meat I ate. I had taken to tracking those more distant elements on my plate, and each night, at dinner, a U.S. map would float up in my mind as I chewed and I'd use it to follow the nuances in the parsley sprig, the orange wedge, and the baked potato to Florida, California, and Kansas, respectively. I could sometimes trace eggs to the county. All the while, listening to my mother talk about carpentry, or spanking the bottle of catsup. It was a good game for me, because even though it did command some of my attention, it also distracted me from the much louder and more difficult influence of the mood of the food maker, which ran the gamut. I could be half aware of the conversation, cutting up the meat, and the rest of the time I was driving truck routes through the highways of America, truck beds full of yellow onions. When I went to the supermarket with my mother I double-checked all my answers, and by the time I was twelve, I could distinguish an orange slice from California from an orange slice from Florida in under five seconds because California's was rounder-tasting, due to the desert ground and the clear tangy water of far-flung irrigation.

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.

The morning after / my death” The morning after my death we will sit in cafés but I will not be there I will not be * There was the great death of birds the moon was consumed with fire the stars were visible until noon. Green was the forest drenched with shadows the roads were serpentine A redwood tree stood alone with its lean and lit body unable to follow the cars that went by with frenzy a tree is always an immutable traveller. The moon darkened at dawn the mountain quivered with anticipation and the ocean was double-shaded: the blue of its surface with the blue of flowers mingled in horizontal water trails there was a breeze to witness the hour * The sun darkened at the fifth hour of the day the beach was covered with conversations pebbles started to pour into holes and waves came in like horses. * The moon darkened on Christmas eve angels ate lemons in illuminated churches there was a blue rug planted with stars above our heads lemonade and war news competed for our attention our breath was warmer than the hills. * There was a great slaughter of rocks of spring leaves of creeks the stars showed fully the last king of the Mountain gave battle and got killed. We lay on the grass covered dried blood with our bodies green blades swayed between our teeth. * We went out to sea a bank of whales was heading South a young man among us a hero tried to straddle one of the sea creatures his body emerged as a muddy pool as mud we waved goodbye to his remnants happy not to have to bury him in the early hours of the day We got drunk in a barroom the small town of Fairfax had just gone to bed cherry trees were bending under the weight of their flowers: they were involved in a ceremonial dance to which no one had ever been invited. * I know flowers to be funeral companions they make poisons and venoms and eat abandoned stone walls I know flowers shine stronger than the sun their eclipse means the end of times but I love flowers for their treachery their fragile bodies grace my imagination’s avenues without their presence my mind would be an unmarked grave. * We met a great storm at sea looked back at the rocking cliffs the sand was going under black birds were leaving the storm ate friends and foes alike water turned into salt for my wounds. * Flowers end in frozen patterns artificial gardens cover the floors we get up close to midnight search with powerful lights the tiniest shrubs on the meadows A stream desperately is running to the ocean The Spring Flowers Own & The Manifestations of the Voyage (The Post-Apollo Press, 1990)

Wasanbon sugar, honey and tofu. Together, they make a silky-smooth pastry crust that gently caresses the lips... while the fluffy, sticky white bean paste melts on the tongue. Its mellow and robust flavor wafting up to tickle the nose! And with every bite, the crisp tartness of apples pop like fireworks, glittering brightly and fading, only to sparkle once again. Its sweet deliciousness ripples from the mouth straight up to the brain... a super-heavyweight punch of moist, rich goodness!" "Yeeah!" "Ladies and gentlemen, all the judges have looks on their faces! What on earth could have created a flavor that rapturous?!" "The biggest secret to that flavor is right here, brushed on the underside of the pastry crust... apple butter!" "Apple butter?!" "Hmm..." It's as simple as its name- grated apple, lemon juice and sugar added into melted butter. The distinctive tang of fruit is melded together harmoniously with mellow butter, creating a spread that can add acidity, saltiness and rich body to a dish! "Yet making something like this is no mean feat! Two completely disparate ingredients must be not just mixed but perfectly emulsified together! It's a task akin to perfectly melding oil with water! Even pro chefs have difficulty bringing out the butter's smooth shine without accidentally letting it separate! Managing it all requires mastery of a very specific cooking technique!" "Yes, sir! I did use Monter au Beurre. It's a technique for finishing sauces... ... common in French cooking!

Johnny, be a dear and bring me a vodka soda with lots of lemons.” She sits back at the piano bench and starts to play “When I Fall in Love.” John starts toward me and I point at him. “Stop right there, John Ambrose McClaren. Do you have my name?” “No! I swear I don’t. I have--I’m not saying who I have.” He pauses. “Wait a minute. Do you have mine?” I shake my head, innocent as a little lost lamb. He still looks suspicious, so I busy myself with making Stormy’s drink. I know just how she likes it. I drop in three ice cubes, an eight-second pour of vodka, and a splash of soda water. Then I squeeze three lemon slices and drop them in the glass. “Here,” I say, holding out the glass. “You can put it on the table,” he says. “John! I’m telling you, I don’t have your name!” He shakes his head. “Table.” I set the glass back down. “I can’t believe you don’t believe me. I feel like I remember you being a trusting kind of person who sees the good in people.” Sober as a judge, John says, “Just…stay on your side of the table.” Shoot. How am I supposed to take him out if he makes me stay ten feet away all night? Airily I say, “Fine by me. I don’t know if I believe you, either, so! I mean, this is a pretty big coincidence, you showing up here.” “Stormy guilted me into coming!” I snap my head in Stormy’s direction. She’s still playing the piano, looking over at us with a big smile. Mr. Morales sidles up to the bar and says, “May I have this dance, Lara Jean?” “You may,” I say. To John I warn, “Don’t you dare come close to me.” He throws his hands out like he’s warding me off. “Don’t you come close to me!

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

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.

Hiya, cutie! How was your first day of school?" She pops the oven shut with her hip. He shakes his head and pulls up a bar stool next to Rayna, who's sitting at the counter painting her nails the color of a red snapper. "This won't work. I don't know what I'm doing," he says. "Sweet pea, what happened? Can't be that bad." He nods. "It is. I knocked Emma unconscious." Rachel spits the wine back in her glass. "Oh, sweetie, uh...that sort of thing's been frowned upon for years now." "Good. You owed her one," Rayna snickers. "She shoved him at the beach," she explains to Rachel. "Oh?" Rachel says. "That how she got your attention?" "She didn't shove me; she tripped into me," he says. "And I didn't knock her out on purpose. She ran from me, so I chased her and-" Rachel holds up her hand. "Okay. Stop right there. Are the cops coming by? You know that makes me nervous." "No," Galen says, rolling his eyes. If the cops haven't found Rachel by now, they're not going to. Besides, after all this time, the cops wouldn't still be looking. And the other people who want to find her think she's dead. "Okay, good. Now, back up there, sweet pea. Why did she run from you?" "A misunderstanding." Rachel clasps her hands together. "I know, sweet pea. I do. But in order for me to help you, I need to know the specifics. Us girls are tricky creatures." He runs a hand through his hair. "Tell me about it. First she's being nice and cooperative, and then she's yelling in my face." Rayna gasps. "She yelled at you?" She slams the polish bottle on the counter and points at Rachel. "I want you to be my mother, too. I want to be enrolled in school." "No way. You step one foot outside this house, and I'll arrest you myself," Galen says. "And don't even think about getting in the water with that human paint on your fingers." "Don't worry. I'm not getting in the water at all." Galen opens his mouth to contradict that, to tell her to go home tomorrow and stay there, but then he sees her exasperated expression. He grins. "He found you." Rayna crosses her arms and nods. "Why can't he just leave me alone? And why do you think it's so funny? You're my brother! You're supposed to protect me!" He laughs. "From Toraf? Why would I do that?" She shakes her head. "I was trying to catch some fish for Rachel, and I sensed him in the water. Close. I got out as fast as I could, but probably he knows that's what I did. How does he always find me?" "Oops," Rachel says. They both turn to her. She smiles apologetically at Rayna. "I didn't realize you two were at odds. He showed up on the back porch looking for you this morning and...I invited him to dinner. Sorry." As Galen says, "Rachel, what if someone sees him?" Rayna is saying, "No. No, no, no, he is not coming to dinner." Rachel clears her throat and nods behind them. "Rayna, that's very hurtful. After all we've been through," Toraf says. Rayna bristles on the stool, growling at the sound of his voice. She sends an icy glare to Rachel, who pretends not to notice as she squeezes a lemon slice over the fillets. Galen hops down and greets his friend with a strong punch to the arm. "Hey there, tadpole. I see you found a pair of my swimming trunks. Good to see your tracking skills are still intact after the accident and all." Toraf stares at Rayna's back. "Accident, yes. Next time, I'll keep my eyes open when I kiss her. That way, I won't accidentally bust my nose on a rock again. Foolish me, right?" Galen grins.

In Riverview, we stopped at Larkin’s Drugstore for a cold drink. Leaving the rest of us to scramble out unaided, John offered Hannah his hand. Although I’d just seen her leap out of a tree as fearless as a cat, she let him help her. At the soda fountain, Hannah took a seat beside John. In her white dress, she was as prim and proper as any lady you ever saw. Quite frankly, I liked her better the other way. I grabbed the stool on the other side of Hannah and spun around on it a couple of times, hoping to get her to spin with me, but the only person who noticed was Mama. She told me to sit still and behave myself. “You act like you have ants in your pants,” she said, embarrassing me and making Theo laugh. While I was sitting there scowling at Theo in the mirror, John leaned around Hannah and grinned at me. “To celebrate your recovery, Andrew, I’m treating everyone to a lemon phosphate--everyone, that is, except you.” He paused dramatically, and Hannah gave him a smile so radiant it gave me heartburn. She was going to marry John someday, I knew that. But while I was here, I wanted her all to myself, just Hannah and me playing marbles in the grove, talking, sharing secrets, climbing trees. She had the rest of her life to spend with stupid John Larkin. “As the guest of honor,” John went on, “you may pick anything your heart desires.” Slightly placated by his generosity, I stared at the menu. It was amazing what you could buy for a nickel or a dime in 1910. “Choose a sundae,” Theo whispered. “It costs the most.” “How about a root beer float?” Hannah suggested. “Egg milk chocolate,” Mama said. “It would be good for you, Andrew.” “Tonic water would be even better,” John said, “or, best of all, a delicious dose of cod-liver oil.” When Hannah gave him a sharp poke in the ribs, John laughed. “Andrew knows I’m teasing. Come on, what will it be, sir?” Taking Theo’s advice, I asked for a chocolate sundae. “Good choice,” John said. “You’d have to go all the way to St. Louis to find better ice cream.

The unhappy priest was breathing hard; sincere horror at the foreseen dispersal of Church property was linked with regret at his having lost control of himself again, with fear of offending the Prince, whom he genuinely liked and whose blustering rages as well as disinterested kindness he knew well. So he sat down warily, glancing every now and again at Don Fabrizio, who had taken up a little brush and was cleaning the knobs of a telescope, apparently absorbed. A little later he got up and cleaned his hands thoroughly with a rag; his face was quite expressionless, his light eyes seemed intent only on finding any remaining stain of oil in the cuticles of his nails. Down below, around the villa, all was luminous and grandiose silence, emphasised rather than disturbed by the distant barking of Bendicò baiting the gardener’s dog at the far end of the lemon-grove, and by the dull rhythmic beat from the kitchen of a cook’s knife chopping meat for the approaching meal. The sun had absorbed the turbulence of men as well as the harshness of earth. The Prince moved towards the priest’s table, sat down and began drawing pointed little Bourbon lilies with a carefully sharpened pencil which the Jesuit had left behind in his anger. He looked serious but so serene that Father Pirrone no longer felt on tenterhooks. “We’re not blind, my dear Father, we’re just human beings. We live in a changing reality to which we try to adapt ourselves like seaweed bending under the pressure of water. Holy Church has been granted an explicit promise of immortality; we, as a social class, have not. Any palliative which may give us another hundred years of life is like eternity to us. We may worry about our children and perhaps our grandchildren; but beyond what we can hope to stroke with these hands of ours we have no obligations. I cannot worry myself about what will happen to any possible descendants in the year 1960. The Church, yes, She must worry for She is destined not to die. Solace is implicit in Her desperation. Don’t you think that if now or in the future She could save herself by sacrificing us She wouldn’t do so? Of course She would, and rightly.

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.

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. With finocchio in 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.

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

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.

Land and Sea The brilliant colors are the first thing that strike a visitor to the Greek Isles. From the stunning azure waters and blindingly white houses to the deep green-black of cypresses and the sky-blue domes of a thousand churches, saturated hues dominate the landscape. A strong, constant sun brings out all of nature’s colors with great intensity. Basking in sunshine, the Greek Isles enjoy a year-round temperate climate. Lemons grow to the size of grapefruits and grapes hang in heavy clusters from the vines of arbors that shade tables outside the tavernas. The silver leaves of olive trees shiver in the least sea breezes. The Greek Isles boast some of the most spectacular and diverse geography on Earth. From natural hot springs to arcs of soft-sand beaches and secret valleys, the scenery is characterized by dramatic beauty. Volcanic formations send craggy cliffsides plummeting to the sea, cause lone rock formations to emerge from blue waters, and carve beaches of black pebbles. In the Valley of the Butterflies on Rhodes, thousands of radiant winged creatures blanket the sky in summer. Crete’s Samaria Gorge is the longest in Europe, a magnificent natural wonder rife with local flora and fauna. Corfu bursts with lush greenery and wildflowers, nurtured by heavy rainfall and a sultry sun. The mountain ranges, gorges, and riverbeds on Andros recall the mainland more than the islands. Both golden beaches and rocky countrysides make Mykonos distinctive. Around Mount Olympus, in central Cyprus, timeless villages emerge from the morning mist of craggy peaks and scrub vegetation. On Evia and Ikaria, natural hot springs draw those seeking the therapeutic power of healing waters. Caves abound in the Greek Isles; there are some three thousand on Crete alone. The Minoans gathered to worship their gods in the shallow caves that pepper the remotest hilltops and mountain ranges. A cave near the town of Amnissos, a shrine to Eileithyia, goddess of childbirth, once revealed a treasure trove of small idols dedicated to her. Some caves were later transformed into monasteries. On the islands of Halki and Cyprus, wall paintings on the interiors of such natural monasteries survive from the Middle Ages. Above ground, trees and other flora abound on the islands in a stunning variety. ON Crete, a veritable forest of palm trees shades the beaches at Vai and Preveli, while the high, desolate plateaus of the interior gleam in the sunlight. Forest meets sea on the island of Poros, and on Thasos, many species of pine coexist. Cedars, cypress, oak, and chestnut trees blanket the mountainous interiors of Crete, Cyprus, and other large islands. Rhodes overflows with wildflowers during the summer months. Even a single island can be home to disparate natural wonders. Amorgos’ steep, rocky coastline gives way to tranquil bays. The scenery of Crete--the largest of the Greek Isles--ranges from majestic mountains and barren plateaus to expansive coves, fertile valleys, and wooded thickets.