Life Is Like A Onion Quotes

Life is like an onion; you peel it off one layer at a time, and sometimes you weep.

People are mostly layers of violence and tenderness wrapped like bulbs, and it is difficult to say what makes them onions or hyacinths.

Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you're going to start crying at an inappropriate time.

If you lack the iron and the fuzz to take control of your own life, if you insist on leaving your fate to the gods, then the gods will repay your weakness by having a grin or two at your expense. Should you fail to pilot your own ship, don't be surprised at what inappropriate port you find yourself docked. The dull and prosaic will be granted adventures that will dice their central nervous systems like an onion, romantic dreamers will end up in the rope yard. You may protest that it is too much to ask of an uneducated fifteen-year-old girl that she defy her family, her society, her weighty cultural and religious heritage in order to pursue a dream that she doesn't really understand. Of course it is asking too much. The price of self-destiny is never cheap, and in certain situations it is unthinkable. But to achieve the marvelous, it is precisely the unthinkable that must be thought.

Though no longer pregnant, she continues, at times, to mix Rice Krispies and peanuts and onions in a bowl. For being a foreigner Ashima is beginning to realize, is a sort of lifelong pregnancy -- a perpetual wait, a constant burden, a continuous feeling out of sorts. It is an ongoing responsibility, a parenthesis in what had once been an ordinary life, only to discover that previous life has vanished, replaced by something more complicated and demanding. Like pregnancy, being a foreigner, Ashima believes, is something that elicits the same curiosity of from strangers, the same combination of pity and respect.

Poverty has its advantages. When you're that poor what would you have that anyone would want? Except your peace of mind. Your dignity. Your heart. The important things.

Brod's life was a slow realization that the world was not for her, and that for whatever reason, she would never be happy and honest at the same time. She felt as if she were brimming, always producing and hoarding more love inside of her. But there was no release. Table, ivory, elephant charm, rainbow, onion, hairdo, mollusk, Shabbos, violence, cuticle, melodrama, ditch, honey, doily...None of it moved her. She addressed her world honestly, searching for something deserving of the volumes of love she knew she had within her, but to each she would have to say, I don't love you. Bark-brown fence post: I don't love you. Poem too long: I don't love you. Lunch in a bowl: I don't love you. Physics, the idea of you, the laws of you: I don't love you. Nothing felt like anything more than what it actually was. Everything was just a thing, mired completely in its thingness. If we were to open a random page in her journal- which she must have kept and kept with her at all times, not fearing that it would be lost, or discovered and read, but that she would one day stumble upon that thing which was finally worth writing about and remembering, only to find that she had no place to write it- we would find some rendering of the following sentiment: I am not in love.

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

When I say that life is like an onion, I mean this: if you don't do anything with it, it goes rotten. So far, that's no different from other vegetables. But when an onion goes bad, it can either do it from the inside, or the outside. So sometimes you see one that looks good, but the core is rotten. Other times, you can see a bad spot on it, but if you cut that out, the rest is fine. Tastes sharp, but that's what you paid for, isn't it?

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

Everything has a spirit and it's all connected. If you think about that, if you live your life by it, then you're less likely to cause any hurt. It's like how our bodies go back into the ground when we die, so that connects us to the earth. If you dump trash, you're dumping it on your and my ancestors. Or to bring it down to its simplest level: treat everything and everybody the way you want to be treated, because when you hurt someone, you're only hurting yourself.

The supernatural world was like an onion. You peel back the layers, only to find more layers, on and on, hopelessly trying to reach the mysterious core. Then you start crying.

Life to the last drop If someone said to me again: ‘Supposing you were to die tomorrow, what would you do?’ I wouldn’t need any time to reply. If I felt drowsy, I would sleep. If I was thirsty, I would drink. If I was writing, I might like what I was writing and ignore the question. If I was having lunch, I would add a little mustard and pepper to the slice of grilled meat. If I was shaving, I might cut my earlobe. If I was kissing my girlfriend, I would devour her lips as if they were figs. If I was reading, I would skip a few pages. If I was peeling an onion, I would shed a few tears. If I was walking, I would continue walking at a slower pace. If I existed, as I do now, then I wouldn’t think about not existing. If I didn’t exist, then the question wouldn’t bother me. If I was listening to Mozart, I would already be close to the realms of the angels. If I was asleep, I would carry on sleeping and dream blissfully of gardenias. If I was laughing, I would cut my laughter by half out of respect for the information. What else could I do, even if I was braver than an idiot and stronger than Hercules?

I have been hanging here headless for so long that the body has forgotten why or where or when it happened and the toes walk along in shoes that do not care and although the fingers slice things and hold things and move things and touch things such as oranges apples onions books bodies I am no longer reasonably sure what these things are they are mostly like lamplight and fog then often the hands will go to the lost head and hold the head like the hands of a child around a ball a block air and wood - no teeth no thinking part and when a window blows open to a church hill woman dog or something singing the fingers of the hand are senseless to vibration because they have no ears senseless to color because they have no eyes senseless to smell without a nose they country goes by as nonsense the continents the daylights and evenings shine on my dirty fingernails and in some mirror my face a block to vanish scuffed part of a child’s ball while everywhere moves worms and aircraft fires on the land tall violets in sanctity my hands let go let go let go

Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you’re going to start crying at inappropriate times. Let’s

I believe the truth of how we become who we are is layered. Not like onions, but like earth. Traceable at the surface, but tumultuous beneath. Tectonic plates of our pasts shifting violently, or more often subtly, causing great rumbling disruptions in the identities we think we’ve mapped so well.

Sometimes life has its way with you. It peels back the layers of your existence like the skin of an onion until the real you glows underneath, raw and painful to the touch.

Books should confuse. Literature abhors the typical. Literature flows to the particular, the mundane, the greasiness of paper, the taste of warm beer, the smell of onion or quince. Auden has a line: "Ports have names they call the sea." Just so will literature describe life familiarly, regionally, in terms life is accustomed to use -- high or low matters not. Literature cannot by this impulse betray the grandeur of its subject -- there is only one subject: What it feels like to be alive. Nothing is irrelevant. Nothing is typical.

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.

Life peels us like an onion and every layer is softer and sweeter.

But now this taco soup is an anonymous commodity. It arrives on my table seemingly by magic. With this anonymity comes ingratitude—I do not recall those farmers and harvesters to whom I owe a debt of thanks. I do not think of God’s mercy in providing a harvest. And with anonymity and ingratitude comes injustice. Like so much of what we consume in our complicated world of global capitalism and multinational corporations, purchasing this corn and these beans involves me, however unwittingly, in webs of systemic injustice, exploitation, and environmental degradation that I am ignorant about and would likely not consent to. I do not know where the onions in my soup came from or how the workers who harvested them were treated. My leftovers may have been provided by a man whose kids can’t afford lunch today.

Brod’s life was a slow realization that the world was not for her, and that for whatever reason, she would never be happy and honest at the same time. She felt as if she were brimming, always producing and hoarding more love inside her. But there was no release. Table, ivory elephant charm, rainbow, onion, hairdo, mollusk, Shabbos, violence, cuticle, melodrama, ditch, honey, doily… None of it moved her. She addressed her world honestly, searching for something deserving of the volumes of love she knew she had within her, but to each she would have to say, I don’t love you. Bark-brown fence post: I don’t love you. Poem too long: I don’t love you. Physics, the idea of you, the laws of you: I don’t love you. Nothing felt like anything more than what it actually was. Everything was just a thing, mired completely in its thingness.

Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you’re going to start crying at inappropriate times.

Consider when, on a voyage, your ship is anchored; if you go on shore to get water you may along the way amuse yourself with picking up a shellish, or an onion. However, your thoughts and continual attention ought to be bent towards the ship, waiting for the captain to call on board; you must then immediately leave all these things, otherwise you will be thrown into the ship, bound neck and feet like a sheep. So it is with life. If, instead of an onion or a shellfish, you are given a wife or child, that is fine. But if the captain calls, you must run to the ship, leaving them, and regarding none of them. But if you are old, never go far from the ship: lest, when you are called, you should be unable to come in time.

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

Stories were made up and spun in the evenings in rooms smelling of melting lard and fried onions, village halls, smoky taverns, roadhouses, crofts, tar kilns, forest homesteads and border watchtowers. Tales were spun and told. About war. About heroism and chivalry. About friendship and hatred. About wickedness and betrayal. About faithful and genuine love, about the love that always triumphs. About the crimes and punishments that always befall criminals. About justice that is always just. About truth, which always rises to the surface like oil. Tales were told; people rejoiced in them. Enjoyed the fairy-tale fictions. Because, indeed, all around, in real life, things happened entirely back to front.

Ecclesiastes This is a book of the Old Testament. I don't believe I've ever read this section of the Bible - I know my Genesis pretty well and my Ten Commandments (I like lists), but I'm hazy on a lot of the other parts. Here, the Britannica provides a handy Cliff Notes version of Ecclesiastes: [the author's] observations on life convinced him that 'the race is not swift, nor the battle strong, nor bread to the wise, nor riches to the intelligent, nor favor to the men of skill; but time and chance happen to them all' (9:11). Man's fate, the author maintains, does not depend on righteous or wicked conduct but is an inscrutable mystery that remains hidden in God (9:1). All attempts to penetrate this mystery and thereby gain the wisdom necessary to secure one's fate are 'vanity' or futile. In the face of such uncertainty, the author's counsel is to enjoy the good things that God provides while one has them to enjoy. This is great. I've accumulated hundreds of facts in the last seven thousand pages, but i've been craving profundity and perspective. Yes, there was that Dyer poem, but that was just cynical. This is the real thing: the deepest paragraph I've read so far in the encyclopedia. Instant wisdom. It couldn't be more true: the race does not go to the swift. How else to explain the mouth-breathing cretins I knew in high school who now have multimillion-dollar salaries? How else to explain my brilliant friends who are stuck selling wheatgrass juice at health food stores? How else to explain Vin Diesel's show business career? Yes, life is desperately, insanely, absurdly unfair. But Ecclesiastes offers exactly the correct reaction to that fact. There's nothing to be done about it, so enjoy what you can. Take pleasure in the small things - like, for me, Julie's laugh, some nice onion dip, the insanely comfortable beat-up leather chair in our living room. I keep thinking about Ecclesiastes in the days that follow. What if this is the best the encyclopedia has to offer? What if I found the meaning of life on page 347 of the E volume? The Britannica is not a traditional book, so there's no reason why the big revelation should be at the end.

This may have looked like a cookbook, but what it really is is an annotated list of things worth living for: a manifesto of moments worth living for. Dinner parties, and Saturday afternoons in the kitchen, and lazy breakfasts, and picnics on the heath; evenings alone with a bowl of soup, a or a heavy pot of clams for one. The bright clean song of lime and salt, and the smoky hum of caramel-edged onions. Soft goat's cheese and crisp pastry. A six-hour ragù simmering on the stove, a glass of wine in your hand. Moments, hours, mornings, afternoons, days. And days worth living for add up to weeks, and weeks worth living for add up to months, and so on and so on, until you've unexpectedly built yourself a life worth having: a life worth living.

The gods have a great sense of humor, don't they? If you lack the iron and the fizz to take control of your own life, if you insist on leaving your fate to the gods, then the gods will repay your weakness by having a grin or two at your expense. Should you fail to pilot your own ship, don't be surprised at what inappropriate port you find yourself docked. The dull and prosaic will be granted adventures that will dice their central nervous systems like an onion, romantic dreamers will end up in the rope yard.

Consider when, on a voyage, your ship is anchored; if you go on shore to get water you may along the way amuse yourself with picking up a shellfish, or an onion. However, your thoughts and continual attention ought to be bent towards the ship, waiting for the captain to call on board; you must then immediately leave all these things, otherwise you will be thrown into the ship, bound neck and feet like a sheep. So it is with life. If, instead of an onion or a shellfish, you are given a wife or child, that is fine.

How are things with you, sir?" "Fine." He says it flat."Coffee black. BLT." Now my heart tells me this guy needs more in life, so I take a short. "You ever had a cheese burger with grilled onions and mushrooms on pumpernickel, sir?" That takes a minute to sink in. Then he slaps the counter, grinning. "Bring it on." I sense he needs more. "You want a malt with that, by any chance?" He did, of course. "Chocolate," he says, beaming like a kid. Now he's loosening up. It's a privilege to touch humanity in such a fashion.

The Islamic world can be viewed as an onion-layered multiple dictatorship: the dictatorship of political dynasties like the Mubarak, Gaddafi, Hussein, Ben Ali, and Assad families forms its first layer; the dictatorship of the military, the next; after that, that the dictatorship of religion, which determines how children are raised and educated; and finally, the dictatorship of society, which impacts life within families through archaic gender roles.

I’m just going to do my best and live under the assumption that if there are things in this life that we are supposed to do, if there are people in this world we are supposed to love, we’ll find them. In time. The future is so incredibly unpredictable that trying to plan for it is like studying for a test you’ll never take. I’m OK in this moment. To be with you. Here. In Los Angeles. If we’re both quiet, we can hear birds chirping outside. If we take a moment, we can smell the onions from the Mexican place on the corner. This moment, we’re OK. So I’m just going to focus on what I want and need right now and trust that the future will take care of itself.

MY RECIPE FOR BANGERS AND MASH First off, find a butcher who makes his sausages fresh. Fry up a mixture of onions and bacon and seasoning. Get the spuds on the boil with a dash of vinegar, some chopped onions and salt (seasoning to taste). Chuck in some peas with the spuds. (Throw in some chopped carrots too, if you like.) Now we’re talking. Now, you have a choice of grilling or broiling your bangers or frying. Throw them on low heat with the simmering bacon and onions (or in the cold pan, as the TV lady said, and add the onions and bacon in a bit) and let the fuckers rock gently, turning every few minutes. Mash yer spuds and whatever. Bangers are now fat free (as possible!). Gravy if desired. HP sauce, every man to his own.

Anyone looking back at the log later, trying to piece together a mystery, would find nothing but times and dry entries. It was a lazy Sunday. What made it meaningful were not the facts or details, but the imperceptibles. Inner life. The smell of the beach grass and the feel of sand on a bathroom floor when changing out of a swimsuit. The heat of American summer. Line ten of the log read simply: 10:22 Condor ate second breakfast. It couldn’t capture the perfect toasting of the onion bagel or the saltiness of the fish in contrast with the thickness of cream cheese. It was time lost in a book—a journey of imagination, transportation—which to others simply looks like sitting or lying stomach-down on the rug in front of a summertime fire, legs bent at the knees, up ninety degrees, kicking absently, feet languid in the air.

Thank you to Steve Iwanski and Turnrow Books for this fantastic review of THE RESURRECTION OF JOAN ASHBY!! Cherise Wolas' debut novel is a narrative tour-de-force. Never mind the admirable boldness of kicking it off with excerpts from (fictional) Joan Ashby's Pulitzer and National Book Award-winning story collections -- Wolas proceeds to delicately peel back the onion layers on Ashby's decades of retreat from the public eye. Like Lauren Groff in FATES AND FURIES, Wolas triumphs in depicting the mounting humiliations of domestic life like a psychological thriller. You know we're headed for the inevitable rug pull - and yet when it comes it still leaves you reeling. Forget about Joan Ashby; it's Cherise Wolas who will leave us waiting breathlessly for the next masterpiece. —Steve Iwanski from Turnrow Books, Greenwood, MS

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

Cooking for Life shuns all things caloric and fatty, so this version of boeuf bourguignon will not include bacon or pancetta as it should, nor will I use even half as much olive oil as I'd like to. I will increase the wine, and it'll be pretty good beef stew without the potatoes, essentially, which will delight Uncle Benny when I take him his casserole dish tonight. It certainly won't hurt me to eat gourmet lite for dinner, I think, then shake my head to clear it. It's amazing how one five-minute conversation with my mother can undo every affirmation I've ever taped to my bathroom mirror. After giving the beef another poke or two, I scrub the cutting board in the dish-crowded sink, then chop and stir in carrots, celery, and onions. I mince fresh thyme and Italian parsley for flavor and color, pour in defatted beef stock, then leave it to simmer for a while, the individual aromas already commingling and filling the apartment.

I did a lot of eating instead of serving those days, when I wasn't at my internship. That particular afternoon, I was seated at my aunt's counter with a plate of rui fish and rice: a beloved Bengali dish that seemed like a good antidote for heartache. Besides, working out the bones between my lips and pressing my finger against their sharp edges was cathartic. I couldn't beat up the guy who ruined the cart, but I could show a fish who was boss. I doubt I was reassuring any of the other wary regulars, who had all been informed by my aunt about my sensitive state, by gnawing on the bones. "Um. You seem to be very engrossed there," a familiar voice broke in tentatively. Of course. I should have known better than to expect that he would vanish from my life that easily. I kept my eyes on my plate and took another generous bite of fish, making sure to scoop up the fried onions and a bit of the fat that had soaked up enough of the turmeric, ginger, and garlic sauce.

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

She walks back, more slowly, the way she came. How odd it feels, to move along the same streets in reverse, like inking over old words, her feet the quill, going back over work, rewriting, erasing. Partings are strange. It seems so simple: one minute ago, four, five, he was here, at her side; now, he is gone. She was with him; she is alone. She feels exposed, chill, peeled like an onion. There is the stall they passed earlier, piled high with tin pots and cedar shavings. There is the woman they saw, still making her decision, holding two pots in her hands, weighing them, and how can she still be there, how can she still be engaged in the same activity, in the choosing of a pot, when such a change, such a transformation has occurred in Agnes's life? Her very world has cloven in two and here is the same dog dozing in a doorway. Here is a young woman, tying up clothing into bundles, just as she was doing when they passed. Here is her neighbour...giving her a grave nod as he walks by. Can he not see, can he not read that life as she knows it is over, that he is gone?” Hamnet, pp214-5

Don’t jump to conclusions over first impressions. They’re often dead wrong. When I first met Mark, I thought he was spoiled. When I met Shirley, I assumed she was tough as nails. But getting to know them both as a member of their family, I saw how wrong I was. Shirley is a teddy bear, a caring, loving person who would do anything for me. And Mark? I think of him as a brother, in every sense of the word. I’ve learned to make a special effort to get to know the people who put up walls and seem cold or tough. It’s like an onion; you have to peel back the layers. I’m sure some of my DWTS partners made an assumption about who I was the first time they worked with me. They probably thought I was a tough taskmaster and cursed me out for putting them through this! But anyone who truly knows me will tell you, I’m harder on myself than I am on anyone else. And I’m a softie who loves to goof around. But to see that side of me, you need to move past the first impression. What’s the lesson here? Dig a little deeper. Get to know people and what makes them tick. Don’t make an assumption till you know someone a lot better. Think of all the people you might have dismissed who could have been great friends, mentors, or allies, if you’d only given them the chance. Perfect example: dancing with Lil’ Kim on DWTS. She had recently spent time in jail and I remember thinking, Oh my gosh, I’m afraid I’m going to get shanked in the middle of the dance! Then I realized I was judging her without knowing her, something that I have hated people doing to me in the past. It took only a few minutes to see the sweet, loving person she truly was. Had I not given us the chance to get to know each other better, I never would have learned that.

Mark came home late one frozen Sunday carrying a bag of small, silver fish. They were smelts, locally known as icefish. He’d brought them at the store in the next town south, across from which a little village had sprung up on the ice of the lake, a collection of shacks with holes drilled in and around them. I’d seen the men going from the shore to the shacks on snowmobiles, six-packs of beer strapped on behind them like a half dozen miniature passengers. “Sit and rest,” Mark said. “I’m cooking.” He sautéed minced onion in our homemade butter, added a little handful of crushed, dried sage, and when the onion was translucent, he sprinkled n flour to make a roux, which he loosened with beer, in honor of the fishermen. He added cubed carrot, celery root, potato, and some stock, and then the fish, cut into pieces, and when they were all cooked through he poured in a whole morning milking’s worth of Delia’s yellow cream. Icefish chowder, rich and warm, eaten while sitting in Mark’s lap, my feet so close to the woodstove that steam came off my damp socks.

AUNT CAROL’S CRUNCHY SALAD Salad         2 tablespoons butter         1 package ramen noodles (like the $.13 package)         ½ cup or so of chopped almonds         Handful of sunflower seeds         4 to 6 cups sturdy lettuce (I like romaine)         2 cups or so of chopped broccoli         Some chopped green onions         You can add any crunchy thing: carrots, radishes, snap peas, cabbage Melt the butter in a skillet over medium-high heat. Add the uncooked ramen noodles (break them all up), almonds, and sunflower seeds, and saute until toasted light brown. Maybe 3 to 4 minutes. Let cool. Pour the dressing (recipe below) into the bottom of your salad bowl. Add the lettuce, broccoli, green onions, and toasted crunch mix. Toss when ready to serve. Vinaigrette         4 tablespoons brown sugar         1 teaspoon salt         6 tablespoons rice wine vinegar         2 to 3 drops Tabasco         ½ cup oil (olive, sunflower, walnut, whatever oil you like. Aunt Carol uses canola oil, so no need to get trendy) Mix all the vinaigrette ingredients with a whisk (or just shake this all together in a mason jar if you want to control the quantity or make extra). This is so good. Cannot deal. Add chicken or shrimp, and it is a whole meal. This is a doldrum fixer. I’m so

Thanks, Aunt Macy.” My eyes start to water as I hug her tighter. Savannah’s not had an easy life. And even though she has no blood relatives to speak of, she’s still got family. Right here in this room, she’s got it. “I love you. You know that? And I’m going to love this kid like Dwight loves beets.” Savannah laughs as she pulls back, wiping tears from her eyes. “I know you will.” Oh, geez. This crying shit seems to be contagious. I laugh, using the sleeve of my sweater to wipe my face. “Damn it, who’s cutting onions?

There was one thing that made my mother truly happy: food. In New Hampshire, to save money, she turned off the heat and kept on the oven while she made four varieties of roasted beet soup. She wore pomegranate perfume. At the supermarket, she was like an ant building a hill. At night, she slept with yogurt and honey smeared on her face. Food was my mother's life. Sometimes, I wondered if she'd married my father because of his last name: Seltzer. Her maiden name wasn't really her own. She was adopted. So she took a last name that represented the only part of herself that felt true: food. And seltzer was her secret to delicate crepes, the perfect French onion tart, and fried chicken that actually glittered.

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

Li Pin Chu tells them that if he could eat one dish every day for the rest of his life it would be sliced pork and egg in palm sugar. Han says he would enjoy some chicken stewed in onion yogurt sauce. Sirine thinks she might like some reheated spaghetti and meatballs- a breakfast that her mother used to make from the previous night's dinner.

When students come in to see me, I hear complaint after complaint: about the schedule of the retreat, about the food, about the service, about me, on and on. But the issues that people bring to me are no more relevant or important than a “trivial” event such as stubbing a toe. How do we place our cushions? How do we brush our teeth? How do we sweep the floor, or slice a carrot? We think we’re here to deal with “more important” issues, such as our problems with our partner, our jobs, our health, and the like. We don’t want to bother with the “little” things, like how we hold our chopsticks, or where we place our spoon. Yet these acts are the stuff of our life, moment to moment. It’s not a question of importance, it’s a question of paying attention, being aware. Why? Because every moment in life is absolute in itself. That’s all there is. There is nothing other than this present moment; there is no past, there is no future; there is nothing but this. So when we don’t pay attention to each little this, we miss the whole thing. And the contents of this can be anything. This can be straightening our sitting mats, chopping an onion, visiting someone we don’t want to visit. It doesn’t matter what the contents of the moment are; each moment is absolute. That’s all there is, and all there ever will be. If we could totally pay attention, we would never be upset. If we’re upset, it’s axiomatic that we’re not paying attention. If we miss not just one moment, but one moment after another, we’re in trouble.

Setting our living standards and expectations based on the status of others is like wishing that apples were onions.

I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garlicky hummus at Carousel in Glendale. I ate an enormous range of food, and mood. Many favorites showed up- families who had traveled far and whose dishes were steeped with the trials of passageways. An Iranian cafe near Ohio and Westwood had such a rich grief in the lamb shank that I could eat it all without doing any of my tricks- side of the mouth, ingredient tracking, fast-chew and swallow. Being there was like having a good cry, the clearing of the air after weight has been held. I asked the waiter if I could thank the chef, and he led me to the back, where a very ordinary-looking woman with gray hair in a practical layered cut tossed translucent onions in a fry pan and shook my hand. Her face was steady, faintly sweaty from the warmth of the kitchen. Glad you liked it, she said, as she added a pinch of saffron to the pan. Old family recipe, she said. No trembling in her voice, no tears streaking down her face.

Many years ago, one of my life coaches gave me a metaphor. She compared life’s passage to that of peeling an onion. We continue to remove layer after layer of that onion, revealing new challenges and new realms. Our conscious beliefs reside in layers like those of an onion. As we continue to watch our thoughts and practice self-awareness, we’ll uncover new self-limiting beliefs. As we reveal each limiting belief, we grow as Spiritual Artists, and our creative results deepen.

It took about fifteen weeks—a little more than three months—for Dr. Ham to change my inner narrative from a hateful whip-bearing tyrant to a chill(er) surfer dude. Like love and bankruptcy, it happened slowly, then all at once. Right now, I’m making breakfast. I woke up late, I accidentally missed a call this morning, it’s eleven A.M., and I have work to do. But I’m not rushing. I’m sautéing potatoes and onions and peppers together and frying eggs and chopping cilantro for some breakfast tacos. I assemble them carefully and then crumble cotija on top. They are delicious. I decide I’ll get to washing up when I get to it. I’ll get to everything when I get to it. The world will keep turning. The tacos are delicious, and I take my time eating them. And then I’m marvelling: Oh, wow. Maybe this life I’ve got is going to be spectacular, after all.

The Self-Awareness Onion Self-awareness is like an onion. There are multiple layers to it, and the more you peel them back, the more likely you’re going to start crying at inappropriate times.

Sometimes life has its way with you. It peels back the layers of your existence like the skin of an onion until the real you glows underneath, raw and painful to the touch. It’s in those moments, in that hour, you look to those that give you strength—for me,

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

SHORTHAND Sauté 1 onion, 1T oil till soft; + ½lb ground chicken, 1T oil till brown, + 1lb liver, 2T H2O 6min. Blend meat, 2T pan juices, 4 anchovies, 4 cloves garlic, 4T ghee. Chill.

An example is the campaign that Goodby, Berlin & Sil- verstein produced for the Northern California Honda Deal- ers Advertising Association (NCHDAA) in 1989. Rather than conform to the stereotypical dealer group advertising ("one of a kind, never to be repeated deals, this weekend 114 Figure 4.1 UNUM: "Bear and Salmon. Figure 4.2 UNUM: "Father and Child." 115 PEELING THE ONION only, the Honda-thon, fifteen hundred dollars cash back . . ." shouted over cheesy running footage), it was decided that the campaign should reflect the tone of the national cam- paign that it ran alongside. After all, we reasoned, the only people who know that one spot is from the national cam- paign and another from a regional dealer group are industry insiders. In the real world, all people see is the name "Honda" at the end. It's dumb having one of (Los Angeles agency) Rubin Postaer's intelligent, stylish commercials for Honda in one break, and then in the next, 30 seconds of car salesman hell, also apparently from Honda. All the good work done by the first ad would be undone by the second. What if, we asked ourselves, we could in some way regionalize the national message? In other words, take the tone and quality of Rubin Postaer's campaign and make it unique to Northern California? All of the regional dealer groups signed off as the Northern California Chevy/Ford/ Toyota Dealers, yet none of the ads would have seemed out of place in Florida or Wisconsin. In fact, that's probably where they got them from. In our research, we began not by asking people about cars, or car dealers, but about living in Northern California. What's it like? What does it mean? How would you describe it to an alien? (There are times when my British accent comes in very useful.) How does it compare to Southern California? "Oh, North and South are very different," a man in a focus group told me. "How so?" "Well, let me put it this way. There's a great rivalry between the (San Francisco) Giants and the (L.A.) Dodgers," he said. "But the Dodgers' fans don't know about it." Everyone laughed. People in the "Southland" were on a different planet. All they cared about was their suntans and flashy cars. Northern Californians, by comparison, were more modest, discerning, less likely to buy things to "make state- ments," interested in how products performed as opposed to 116 Take the Wider View what they looked like, more environmentally conscious, and concerned with the quality of life. We already knew from American Honda—supplied re- search what Northern Californians thought of Honda's cars. They were perceived as stylish without being ostentatious, reliable, understated, good value for the money . . . the paral- lels were remarkable. The creative brief asked the team to consider placing Honda in the unique context of Northern California, and to imagine that "Hondas are designed with Northern Californi- ans in mind." Dave O'Hare, who always swore that he hated advertising taglines and had no talent for writing them, came back immediately with a line to which he wanted to write a campaign: "Is Honda the Perfect Car for Northern Califor- nia, or What?" The launch commercial took advantage of the rivalry between Northern and Southern California. Set in the state senate chamber in Sacramento, it opens on the Speaker try- ing to hush the house. "Please, please," he admonishes, "the gentleman from Northern California has the floor." "What my Southern Californian colleague proposes is a moral outrage," the senator splutters, waving a sheaf of papers at the other side of the floor. "Widening the Pacific Coast Highway . . . to ten lanes!" A Southern Californian senator with bouffant hair and a pink tie shrugs his shoulders. "It's too windy," he whines (note: windy as in curves, not weather), and his fellow Southern Californians high-five and murmur their assent. The Northern Californians go nuts, and the Speaker strug- gles in vain to call everyone to order. The camera goes out- side as th

Preface Never in my wildest dreams did I think I would be writing a cookbook. I never liked helping in the kitchen when I was growing up. We were often assigned chores and I always opted for washing the dishes. I hardly ever cut vegetables, never cooked rice and I detested beating eggs. I remember Tia Bestra, who would patiently show me that the whites should be separated from the yolks. She would first beat the egg whites in a shallow bowl with a fork until it was so foamy. I was always amazed but at the same time I felt it was too much effort wasted, after all we were only making an omelet. Then came the time when I had to learn how to, at least, make the sauteed vegetables Josh and I enjoyed. When I asked mother about this, I remember her saying, "Gisahin mo ang sibuyas at kamatis..." (Saute the onions and tomatoes...) but I quickly stopped her to tell her that I did not know what gisahin meant. Visibly annoyed with me and with a hint of sarcasm in her voice, she very slowly said, "Get the fry pan, put some oil in it, heat it..." and again I quickly glanced up from the notes I was taking to tell her that she was going too fast and what size fry pan was I to use and how much oil do I put in it. Realizing how neglected my education in the kitchen had been, she immediately started my cooking lessons. I carefully wrote things down, but words like sankutcha, ligisin, and my ceaseless interruptions were just too much for both of us. Out of desperation, I sent my maid over to my mother's house to learn how to cook all of the dishes that Josh and I enjoyed. I congratulated myself thinking it was one of my most brilliant decisions, but good things always come to an end. In 1978, Josh, our two sons Alan and Adam, and I left our country. We left our life of Riley. With no more maids or help of any kind, I had to learn how to cook if

When you live in Jersey a beach isn’t enough. People have energy in Jersey. They need things to do. They need a beach with a boardwalk. And the boardwalk has to be filled with rides and games and crappy food. Add some miniature golf. Throw in a bunch of stores selling T-shirts with offensive pictures. Life doesn’t get much better than this. And the best part is the smell. I’ve been told there are places where the ocean smells wild and briny. In Jersey the ocean smells of coconut-scented suntan lotion and Italian sausage smothered in fried onions and peppers. It smells like deep-fried zeppoles and chili hot dogs. The scent is intoxicating and exotic as it expands in the heat rising from crowds of sun-baked bodies strolling the boardwalk. Surf surges onto the beach and the sound is mingled with the rhythmic tick, tick, tick of the spinning game wheels and the highpitched Eeeeeeee of thrill seekers being hurtled down the log flume. Rock stars, pickpockets, homies, pimps, pushers, pregnant women in bikinis, future astronauts, politicians, geeks, ghouls, and droves of families who buy American and eat Italian all come to the Jersey shore.

A CURE FOR THE SELF “The person who has practiced philosophy as a cure for the self becomes great of soul, filled with confidence, invincible—and greater as you draw near.” SENECA, MORAL LETTERS, 111.2 What is “a cure for the self”? Perhaps Seneca means that, through nature and nurture, we develop a unique set of characteristics—some positive and some negative. When those negative characteristics begin to have consequences in our lives, some of us turn to therapy, psychoanalysis, or the help of a support group. The point? To cure certain selfish, destructive parts of ourselves. But of all the avenues for curing our negative characteristics, philosophy has existed the longest and helped the most people. It is concerned not just with mitigating the effects of a mental illness or a neurosis, but it is designed to encourage human flourishing. It’s designed to help you live the Good Life. Don’t you deserve to flourish? Wouldn’t you like to be great of soul, filled with confidence, and invincible to external events? Wouldn’t you like to be like the proverbial onion, packed with layers of greatness? Then practice your philosophy.

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

two or ALL the puppies if I could’ve. But whatever, it was just cool to have puppies in the mall. My sister’s gonna FREAK when I tell her about it. Anyways, Fergus and Annie returned to our tournament table with the biggest plate of nachos I’d ever seen in my whole entire life, so me and Emma went and joined them. The four of us dug into the towering mountain of chips and cheese and chicken and onions and queso and tomatoes and salsa and sour cream and guac and jalapenos and O.M.CHEESE, it was SO good! I filled my belly with warm food and then sat back, watching all the people around the tournament having fun. What a great start to a weekend full of friends, puppies, and video games. I mean, seriously, everything was PERFECT, and there wasn’t a single thing that could change that… And immediately, Annie goes, “It was stolen,” but she didn’t know that! Isn’t it funny how some people go to the worst-case scenario first? That’s called “catastrophic thinking” and helps ABSOLUTELY NOBODY in times of stress. So, until we had more details, I thought it best to simply call the camera “missing.” I ran up to Callie, HOPING that maybe she had taken the camera to a Lost & Found box somewhere inside Hacktronics, but nope. Apparently, they didn’t have one. Not good. That meant somebody MIGHT have stolen it. I went to the other players in the tournament and asked if THEY saw anything suspicious, but nobody did! I just couldn’t believe it! How was it possible that NOBODY saw some fool GANK an $800 camera?? That doesn’t even make any sense! Fergus had completely shut down. Annie was angry at me. And Emma was just caught in the middle of it, sitting there, like, “Awkwaaaaaard.” Then, outta nowhere, Annie let me have it. She shouted a bunch of stuff at me that weren’t the kindest things ever, but I fixed all that through the MAGIC of editing…

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

Today I begin a new life. Today I shed my old skin which hath, too long, suffered the bruises of failure and the wounds of mediocrity. Today I am born anew and my birthplace is a vineyard where there is fruit for all. Today I will pluck grapes of wisdom from the tallest and fullest vines in the vineyard, for these were planted by the wisest of my profession who have come before me, generation upon generation. Today I will savor the taste of grapes from these vines and verily I will swallow the seed of success buried in each and new life will sprout within me. The career I have chosen is laden with opportunity yet it is fraught with heartbreak and despair and the bodies of those who have failed, were they piled one atop another, would cast a shadow down upon all the pyramids of the earth. Yet I will not fail, as the others, for in my hands I now hold the charts which will guide me through perilous waters to shores which only yesterday seemed but a dream. Failure no longer will be my payment for struggle. Just as nature made no provision for my body to tolerate pain neither has it made any provision for my life to suffer failure. Failure, like pain, is alien to my life. In the past I accepted it as I accepted pain. Now I reject it and I am prepared for wisdom and principles which will guide me out of the shadows into the sunlight of wealth, position, and happiness far beyond my most extravagant dreams until even the golden apples in the Garden of Hesperides will seem no more than my just reward. Time teaches all things to him who lives forever but I have not the luxury of eternity. Yet, within my allotted time I must practice the art of patience for nature acts never in haste. To create the olive, king of all trees, a hundred years is required. An onion plant is old in nine weeks. I have lived as an onion plant.

Because they are rich in antioxidants and are eaten nearly every day in the region, these fifteen foods are considered keys to Okinawan vitality: Tofu Miso Tuna Carrots Goya (bitter melon) Kombu (sea kelp) Cabbage Nori (seaweed) Onion Soy sprouts Hechima (cucumber-like gourd) Soybeans (boiled or raw) Sweet potato Peppers Sanpin-cha (jasmine tea)

In the thousands of years before European colonists landed in the West, the area that would come to be occupied by the United States and Canada produced only a handful of lasting foods---strawberries, pecans, blueberries, and some squashes---that had the durability to survive millennia. Mexico and South America had a respectable collection, including corn, peppers, beans, tomatoes, potatoes, pineapples, and peanuts. But the list is quaint when compared to what the other side of the world was up to. Early civilizations in Asia and Africa yielded an incalculable bounty: rice, sugar, apples, soy, onions, bananas, wheat, citrus, coconuts, mangoes, and thousands more that endure today. If domesticating crops was an earth-changing advance, figuring out how to reproduce them came a close second. Edible plants tend to reproduce sexually. A seed produces a plant. The plant produces flowers. The flowers find some form of sperm (i.e., pollen) from other plants. This is nature beautifully at work. But it was inconvenient for long-ago humans who wanted to replicate a specific food they liked. The stroke of genius from early farmers was to realize they could bypass the sexual dance and produce plants vegetatively instead, which is to say, without seeds. Take a small cutting from a mature apple tree, graft it onto mature rootstock, and it'll produce perfectly identical apples. Millenia before humans learned how to clone a sheep, they discovered how to clone plants, and every Granny Smith apple, Bartlett pear, and Cavendish banana you've ever eaten leaves you further indebted to the people who figured that out. Still, even on the same planet, there were two worlds for almost all of human time. People are believed to have dug the first roots of agriculture in the Middle East, in the so-called Fertile Crescent, which had all the qualities of a farmer's dream: warm climate; rich, airy soil; and two flowing rivers, the Tigris and Euphrates. Around ten thousand years before Jesus walked the earth, humans taught themselves how to grow grains like barley and wheat, and soon after, dates, figs, and pomegranates.

It was like peeling an onion. This time through his life he learned about consequences. He learned the results of things he had done; things he had been blind to as he did them; the ways he had hurt the world; the damage he had done to people he had never known, or met, or encountered. It was the hardest lesson yet.

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

Kitchen people understood that food didn't have to be gourmet to taste good, and that sometimes gourmet food didn't taste good at all. "Kiwis are a soulless fruit," my mother once said when she saw them in a fruit tart on the Ritz's dessert tray. "Don't ever use sun-dried tomatoes," my father told his staff. "They'll take your magic powers." Even junk food could be better. Once, for Jake's birthday, the staff laid out his favorite foods--- frozen meatballs and Twinkies--- on brass serving plates in the dining room. When they sliced the Twinkies horizontally to expose the cream, even my mother admitted they made an attractive dessert. At staff Christmas parties we served junk food, too: sour-cream-and-onion potato chips, chicken wings, and hot dogs, and for dessert more Twinkies. The rest of the year I never ate food like that, and by the holidays Cotswold tarts and melon wrapped in prosciutto bored me. In my black velvet dresses, I gnawed on fried drumsticks, with a napkin stuffed into my lace collars to catch the crumbs. "I'm not whipping up any foie gras for you tonight, kiddo," said Carla, who, in her olive-green T-shirt and holding a beer, looked the same as she did behind the line. "Fend for yourself.

Carolina Flores took a sip of her sandía agua fresca on her porch and looked out across the scenic landscape of her lush farm, mesmerized by the clear blue sky overhead, the rows of colorful Swiss chard lined up like little soldiers, and the fields of red onions, ripe for picking. It wasn't strawberry season yet, her favorite, but she loved the calm of the winter months. A cool coastal breeze wafted the fragrant scent of garlic through the air, and Carolina marveled at the contrast between the snowcapped Santa Ynez Mountains in the distance and the food growing on the land. Mi tierra.

On one of those nights in January 2014, we sat next to each other in Maria Vostra, happy and content, smoking nice greens, with one of my favorite movies playing on the large flat-screen TVs: Once Upon a Time in America. I took a picture of James Woods and Robert De Niro on the TV screen in Maria Vostra's cozy corner, which I loved to share with Martina. They were both wearing hats and suits, standing next to each other. Robert de Niro looked a bit like me and his character, Noodles, (who was a goy kid in the beginning of the movie, growing up with Jewish kids) on the picture, was as naive as I was. I just realized that James Woods—who plays an evil Jewish guy in the movie, acting like Noodles' friend all along, yet taking his money, his woman, taking away his life, and trying to kill him at one point—until the point that Noodles has to escape to save his life and his beloved ones—looks almost exactly like Adam would look like if he was a bit older. “All the world's a stage, and all the men and women merely players. They have their exits and their entrances; And one man in his time plays many parts.” – William Shakespeare That sounds like an ancient spell or rather directions, instructions to me, the director instructing his actors, being one of the actors himself as well, an ancient spell, that William Shakespeare must have read it from a secret book or must have heard it somewhere. Casting characters for certain roles to act like this or like that as if they were the director’s custom made monsters. The extensions of his own will, desires and actions. The Reconquista was a centuries-long series of battles by Christian states to expel the Muslims (Moors), who had ruled most of the Iberian Peninsula since the 8th century. The Reconquista ended on January 2, 1492. The same year Columbus, whose statue stands atop a Corinthian custom-made column down the Port at the bottom of the Rambla, pointing with his finger toward the West, had discovered America on October 12, 1492. William Shakespeare was born in April 1564. He had access to knowledge that had been unavailable to white people for thousands of years. He must have formed a close relationship with someone of royal lineage, or used trick, who then permitted him to enter the secret library of the Anglican Church. “A character has to be ignorant of the future, unsure about the past, and not at all sure what he/she’s supposed to be doing.” – Anthony Burgess Martina proudly shared with me her admiration for the Argentine author Julio Cortazar, who was renowned across South America. She quoted one of his famous lines, saying: “Vida es como una cebolla, hay que pelarla llorando,” which translates to “Life is like an onion, you have to peel it crying.” Martina shared with me her observation that the sky in Europe felt lower compared to America. She mentioned that the clouds appeared larger in America, giving a sense of a higher and more expansive sky, while in Europe, it felt like the sky had a lower and more limiting ceiling. “The skies are much higher in Argentina, Tomas, in all America. Here in Europe the sky is so low. In Argentina there are huge clouds and the sky is huge, Tomas.” – Martina Blaterare “It was curious to think that the sky was the same for everybody, in Eurasia or Eastasia as well as here. And the people under the sky were also very much the same--everywhere, all over the world, hundreds or thousands of millions of people just like this, people ignorant of one another’s existence, held apart by walls of hatred and lies, and yet almost exactly the same--people who had never learned to think but were storing up in their hearts and bellies and muscles the power that would one day overturn the world.” – George Orwell, 1984

Life appeared no more than a long, bleak unraveling, a stripping away of layers, like the skins of an onion, one by one, peeled back to expose what? The truth? Did it always end in nothing? Was there only a space the layers folded around that held no meaning beyond the years it took to arrive there?

I fought the sudden urge to scream ‘I don’t want to fuck you’. And I sure as hell didn’t want to fuck her later that night either. I wanted to tell her she was about to consume a massive amount of garlic and onions and those foods made her bloat up like a Dr. Seuss character and made her vagina smell weird and gross, not to mention she was a manipulative cunt and had ruined my life by getting knocked up on purpose, and fucking her for sexual pleasure was the furthest thing from my mind. I would hate fuck her with my fist at the drop of a hat if she wanted but that was about the extent of my affection at the moment. Instead I said, “It smells like you’re trying to kill a vampire.

Toffee chip cookies, pine nut shortbread, raspberry oatmeal bars." She rattles them off. "Sophie says hi and thank you for the onion kuchen recipe, she really appreciated the share. Sent you a Nutella babka as a present." Marcy hands over a second, smaller bag that feels like a brick. Sophie Langer's Nutella babka is about the most perfect food I've ever put in my mouth.

I am just an old garbage bag full of blood patiently waiting for death to rescue me, but sometimes when I tell people that, their immediate response is HOW CAN YOU BE SAD, YOU’RE HILARIOUS!!!!! and then for five seconds I’m like, “This person who has never met me before is correct. I’m so funny I should stop thinking life is a trash can.” But five seconds after that, some human roadkill yells at the grocery store bagger or pulls his scrotum out on the train, and I get the insatiable urge to peel my skin off like the layers of an onion and jam my thumbs into my eye sockets, just hoping that I’ll disappear down the garbage disposal of human existence straight into hell.

The Farbers like a corn bread stuffing with sausage; my family is an herb-and-onion, regular-bread stuffing group. They like their sweet potatoes mashed, with marshmallows on top; we go for sliced, with a praline pecan topping. They do green beans and we do Brussels sprouts. But both families like a classic roasted turkey with pan gravy, homemade cranberry sauce, soft yeast rolls, mashed potatoes, and apple pie for dessert.

Migration Crows assemble in the bare elm above our house. Restless, staring: like souls who want back in life. —And who wouldn’t want again the hot bath after hard work, with soft canyons of splitting foam; or the glass of spring water cold at the mouth? To be startled by beauty—drops of bright blood on the snow. To be radiant. All morning the crows watch me in the garden putting in the early onions. Their bodies look oiled. Back in, back in, they shake the wooden rattles.

The fact is, I’m scared of relinquishing my identity. But surely anxiety about losing my identity doesn’t make sense: I’ve already experienced what that feels like. Shaking off all the layers of self that I’d accumulated in my lifetime, like the layers of an onion, was a necessary step to passing through the doorway into the Light. All that was left was a name that no longer belonged to me and I’d shrugged that off too. So why should I feel anxious now? Isn’t this what I crave? To get closer to the state I was in inside the Light. Or was losing my ego actually a traumatic experience? Seventeen years spent constructing my identity and when I relinquished it, I was left only with the knowledge of how flimsy and insubstantial it all is. The scaffolding we build for ourselves is rickety, it has no foundation and it’s so easily demolished. Is that why I felt like an alien when I came back to earth? Or why, finding myself surrounded by crowds in the high street, I’d felt as fragile as a moth? Or why I suffered panic attacks in the lecture theatre packed full of other students? I can see a pattern again. I suppose it can’t be healthy in this life to abandon your identity all in one go as I’d been forced to, flying towards the doorway of Light. There are reasons we all spend years insulating ourselves from each other in the first place: survival. Some people grow thicker and thicker layers of shell simply to stop others getting through. I’m trying to do the opposite: to remain open.

Yo mama is so ugly… they had to feed her with a Frisbee! Yo mama is so ugly… when she watches TV the channels change themselves! Yo mama is so ugly… she looks like she has been bobbing for apples in hot grease! Yo mama is so ugly… they passed a law saying she could only do online shopping! Yo mama is so ugly… she looked in the mirror and her reflection committed suicide! Yo mama is so ugly… even homeless people won’t take her money! Yo mama is so ugly… she’s the reason blind dates were invented! Yo mama is so ugly… even a pit-bull wouldn’t bite her! Yo mama is so ugly… she scares the paint off the wall! Yo mama is so ugly… she scares roaches away! Yo mama is so ugly… she looked out the window and got arrested! Yo mama is so ugly… she had to get a prescription mirror! Yo mama is so ugly… bullets refuse to kill her! Yo mama is so ugly… for Halloween she trick-or-treats on the phone! Yo mama is so ugly… when she plays Mortal Kombat, Scorpion says, “Stay over there!” Yo mama is so ugly… I told her to take out the trash and we never saw her again! Yo mama is so ugly… even Hello Kitty said goodbye! Yo mama is so ugly… even Rice Krispies won't talk to her! Yo mama is so ugly… that your father takes her to work with him so that he doesn't have to kiss her goodbye. Yo mama is so ugly… she made the Devil go to church! Yo mama is so ugly… she made an onion cry. Yo mama is so ugly… when she walks down the street in September, people say “Wow, is it Halloween already?” Yo mama is so ugly… she is the reason that Sonic the Hedgehog runs! Yo mama is so ugly… The NHL banned her for life. Yo mama is so ugly… she scared the crap out of a toilet! Yo mama is so ugly… she turned Medusa to stone! Yo mama is so ugly… her pillow cries at night! Yo mama is so ugly… she tried to take a bath and the water jumped out! Yo mama is so ugly… she gets 364 extra days to dress up for Halloween. Yo mama is so ugly… people put pictures of her on their car to prevent theft! Yo mama is so ugly… her mother had to be drunk to breast feed her! Yo mama is so ugly… instead of putting the bungee cord around her ankle, they put it around her neck. Yo mama is so ugly… when they took her to the beautician it took 24 hours for a quote! Yo mama is so ugly… they didn't give her a costume when she tried out for Star Wars. Yo mama is so ugly… just after she was born, her mother said, “What a treasure!” And her father said, “Yes, let's go bury it!” Yo mama is so ugly… her mom had to tie a steak around her neck to get the dogs to play with her. Yo mama is so ugly… when she joined an ugly contest, they said, “Sorry, no professionals.” Yo mama is so ugly… they had to feed her with a slingshot! Yo mama is so ugly… that she scares blind people! Yo mama is so ugly… when she walks into a bank they turn off the surveillance cameras. Yo mama is so ugly… she got beat up by her imaginary friends! Yo mama is so ugly… the government moved Halloween to her birthday.

Every day, I eat a bowl of veggie soup, drink veggie juice, and eat pâté made out of the post-juicing pulp mixed with garlic, lemon juice, kale, spinach, and avocado. I serve it on bananas and other fruits so it looks like sushi. But my favorite concoction, which I created three years ago, is a medley of cabbage, onion, avocado, and pear. It’s incredibly delicious, extremely healthy, and fast to prepare. This dish also gave me a deep insight about eating: there was no way to make food better than this. I felt pride and a surge of energy, realizing that I actually ate the best in the world.

If I'm lunching with tolerant friends I eat green onions, and I like to nibble on raw carrot sticks. I certainly prefer them to fancy hors d'oeuvres. Fish is a wonderful beauty food. […] I like it best straight out of the sea, when I'm in the Islands, but even frozen fish can be prepared deliciously.

Gloria’s Pork Ribs and Red Beans YIELD: 4 SERVINGS BEFORE I MARRIED Gloria, I knew nothing about Caribbean cooking—Puerto Rican or Cuban. She introduced me to many dishes that through the years we have transformed into our own family recipes. When Roland, my brother, came to visit, one of the first dishes that Gloria would prepare for him was pork shoulder ribs with red beans, which she usually serves with rice and onion pilaf. This dish is great when made ahead, and any leftovers can be served with fried eggs for breakfast, a type of huevos rancheros. With the bones removed, it can be puréed into a sturdy, flavorful soup in a food processor. Although dried beans are typically presoaked in water before cooking, this is not necessary if the beans are started in cool water. 2 tablespoons good olive oil 4 shoulder pork chops with the bones or country ribs (about 1½ pounds) 1 pound dried red kidney beans 2 cups fresh diced tomato flesh or 1 can (14¾ ounces) whole Italian tomatoes, with juice 3 cups sliced onions 1½ tablespoons chopped garlic 1 jalapeño pepper (or more or less, depending on your tolerance for “hotness”), finely chopped, with or without the seeds (about 1 tablespoon) 2 bay leaves 1 teaspoon herbes de Provence (available in many supermarkets) or Italian seasoning 6 cups cold water 1½ teaspoons salt 1 small bunch cilantro Cooked rice, for serving (optional) Tabasco hot pepper sauce (optional) Heat the oil in a large saucepan (I like enameled cast iron), add the pork chops or ribs, and sauté gently, turning once, for 15 to 20 minutes or until they are browned on both sides. Meanwhile, sort through the beans and discard any broken or damaged ones and any foreign matter. Rinse the beans in a sieve under cold water. When the chops or ribs are browned, remove them from the heat, and add the tomatoes and their juice, onions, garlic, jala-peño, bay leaves, herbs, and water. Stir in the beans and salt, and bring to a boil. Meanwhile, pull the leaves from the cilantro stems. Chop the stems finely (you should have about ¼ cup), and add them to the beans. Reserve the leaves (you should have about 1 cup loosely packed) for use as a garnish. When the bean mixture is boiling, reduce the heat to low, and boil very gently, covered, for 2 to 2½ hours, or until the beans and pork are very tender. Divide among soup bowls, sprinkle the cilantro leaves on top, and serve with rice, if desired. Pass the Tabasco sauce for those who want added hotness.

Hiving takes a while. Sometimes bees don’t hive for years.” “You saying they will?” “I’m saying God’s mercy will spread its light on the world. Just like He spread His mercy to you. It done my heart good to see you accept God in that engine house, Onion. That alone, that one life freed toward our King of Peace, is worth a thousand bullets and all the pain in the world. I won’t live to see the change God wants. But I hope you do. Some of it anyway. By God,

These days I know what brings me joy like I know the back of my (mother's) hands. There's the sun shining through the freshly cleaned smudge-free window, the sound of a new bag of potato chips being ripped open, the moment of cracking the binding for the first time on an unread novel. There's the special way a child throws his arms around his mother's neck. There's new sweatpants and old sweatpants and all the sweatpants in between. There are big-bottomed goblets of wine and dark chocolate truffles and all-things bacon and realizing I can still do a cartwheel. There's stepping into an almost-too-hot bath and payday and the smell of garlic and onions sauteing in butter. There are the days the bathroom scale is kind to me and the days my pants look hot on my ass and the moments I pause to catch my breath after a long run and the sweat runs right down my nose and I catch it with my tongue.

What are the main causes of Dandruff? Dandruff, a harmless, chronic condition, occurs when the scalp is dry or oily and produces thin patches of dead skin. These little white scales dot the hair and fall like snow on the shoulders. Although harmless, dandruff can be bothersome. They often appear between the ages of 10 or 20 and affect up to 40% of people over 30. What is dandruff caused by? There are several types with different causes. What are they and how to treat them? Answers from a dermatologist. Do you feel like your scalp is literally peeling? Is dandruff strewn on your shoulders ruining your life? Although very annoying, this desquamation is generally benign. However, it happens that it really is a pathology and requires appropriate treatment. What are the different types of Dandruff? The most common dandruff is pityriasis, a condition caused by a fungus that colonizes the scalp and disrupts its cell renewal system. Indeed, the skin of the skull permanently eliminates dead cells to produce new ones (as for all skin areas). Under the effect of pityriasis, the process tends to accelerate. The dead cells clump together and accumulate in the form of scales. Result: unsightly flakes on your shoulders. Does hot water cause dandruff? The hot water allows your shampoo to remove more easily grease, dirt and dust that accumulate and dirty scalp. However, do not risk increasing the temperature too much: water that is too hot can irritate or even damage your scalp. Local infection with Staphylococcus aureus can also suggest the presence of ringworms, without this being the case. This is why it is imperative to consult a dermatologist in the event of the appearance of oily and yellowish dandruff. Psoriasis (an autoimmune disease) is the excessive activity of the body's defense systems. Psoriasis and has an exaggerated response to environmental insults. The cells of the epidermis renewing themselves in too large a quantity, they cause excessive desquamation. On the scalp, the phenomenon, therefore, manifests itself in the form of dandruff. Does food cause dandruff? The most cited link between diet and dandruff is due to the yeast Malassezia. According to one theory, since dandruff is caused by yeast, eating yeast-based foods can make it worse. Internal causes of dandruff Stress - Infection, fever - Hormonal imbalance - In women: approaching menstruation and / or heavy menstruation - Excessive sweating - Digestive assimilation problems - Overly acidifying diet EXTERNAL FACTORS - Shampoos too aggressive for the scalp. Best dandruff treatment and prevention The diagnosis of dandruff is easy to do yourself: the scalp itches, it is dry and covered with scales. Seborrheic dermatitis is accompanied by reddish skin, a few yellowish and oily scales, and patches with indefinite contours. Although often chronic, dandruff can be treated. Try a non-medicated shampoo first, massaging the scalp vigorously and rinsing it well. Frequent application of shampoo removes dander, reduces the amount of oil, and prevents the build-up of dead skin cells. If there is no improvement, special anti-dandruff shampoos can give good results. The instructions for use depend on the shampoo used. Some are to be used daily, while others are used once or twice a week. Best products to use during dandruff When choosing an over-the-counter shampoo, look for anti-dandruff agents such as onion and caffeine. You may need Onion Caffeine Shampoo & Conditioner to help control dandruff, and try reducing the number of products you put in your hair (e.g., gels and sprays), or stop using them altogether and eat a balanced diet.

A few years before I had cut my ring finger while chopping an onion. The bleeding hadn’t stopped so I’d had to go to the hospital and get the tip cauterised. They burnt the blood vessels to stop the bleeding. And now I couldn’t feel anything on the tip of the finger. So I felt like that is what had happened to me, that grief and guilt and life had