Lime Green Quotes

Quote is taken from Chapter 1: A decade ago when Isabel’s husband Max had died, they’d moved in together and merged their possessions. Neither sister brought any fussy teapots, canaries, sachets, or doilies, but lots of other stuff had to either stay or go. Looking at the lime green armchair gave Alma the willies. Her suggestion to slipcover it in a more subdued color had garnered Isabel’s frosty stare, and Alma had dropped the matter.

How's your orange juice, Anna? Does it have a touch of lime?” The glass paused at my lips as I processed his innuendo, and I took a second to make sure my embarrassment stayed hidden inside. I let the drink swish over my tongue a moment before swallowing and answering. “Actually it's a little sour,” I said, and he laughed. “That's a shame.” He picked up a green pear from his plate and bit into it, licking juice that dripped down his thumb. My cheeks warmed as I set down my glass. “Okay, now you're just being crude,” I said. He grinned with lazy satisfaction.

For tea she went down to see Misses Spink and Forcible. She had three digestive biscuits, a glass of limeade, and a cup of weak tea. The limeade was very interesting. It didn't taste anything like limes. It tasted bright green and vaguely chemical. Coraline liked it enormously. She wished they had it at home. "How are your dear mother and father?" asked Miss Spink. "Missing," said Coraline. "I haven't seen either of them since yesterday. I'm on my own. I think I've probably become a single child family.

Dulce Et Decorum Est Bent double, like old beggars under sacks, Knock-kneed, coughing like hags, we cursed through sludge, Till on the haunting flares we turned our backs And towards our distant rest began to trudge. Men marched asleep. Many had lost their boots But limped on, blood-shod. All went lame; all blind; Drunk with fatigue; deaf even to the hoots Of disappointed shells that dropped behind. GAS! Gas! Quick, boys!-- An ecstasy of fumbling, Fitting the clumsy helmets just in time; But someone still was yelling out and stumbling And floundering like a man in fire or lime.-- Dim, through the misty panes and thick green light As under a green sea, I saw him drowning. In all my dreams, before my helpless sight, He plunges at me, guttering, choking, drowning. If in some smothering dreams you too could pace Behind the wagon that we flung him in, And watch the white eyes writhing in his face, His hanging face, like a devil's sick of sin; If you could hear, at every jolt, the blood Come gargling from the froth-corrupted lungs, Obscene as cancer, bitter as the cud Of vile, incurable sores on innocent tongues,-- My friend, you would not tell with such high zest To children ardent for some desperate glory, The old Lie: Dulce et decorum est Pro patria mori.

Sneaky would be a lime-green Volkswagen. Nobody would suspect the assassins in the lime-green Volkswagen.

She turned back to inspect a bank of greens: olive, jade, leaf, kiwi, lime, a silver-green like the back of birch leaves, a bright pistachio.

And because I was six, I remember believing color was a kind of happiness—so I took the brightest shades in the crayon box and filled my sad cow with purple, orange, red, auburn, magenta, pewter, fuchsia, glittered grey, lime green.

Light slanting down across Alode the Cliff illuminated a hundred forests; the irradiated foliage seemed to glow with internal light: bitter lime, intense gray-blue given pointillist fire by scarlet seed-pots, dark umber, black-blue, black-green

Though men in their hundreds of thousands had tried their hardest to disfigure that little corner of the earth where they had crowded themselves together, paving the ground with stones so that nothing could grow, weeding out every blade of vegetation, filling the air with the fumes of coal and gas, cutting down trees and driving away every beast and every bird -- spring, however, was still spring, even in the town. The sun shone warm, the grass, wherever it had not been scraped away, revived and showed green not only on the narrow strips of lawn on the boulevards but between the paving-stones as well, and the birches, the poplars and the wild cherry-trees were unfolding their sticky, fragrant leaves, and the swelling buds were bursting on the lime trees; the jackdaws, the sparrows and the pigeons were cheerfully getting their nests ready for the spring, and the flies, warmed by the sunshine, buzzed gaily along the walls. All were happy -- plants, birds, insects and children. But grown-up people -- adult men and women -- never left off cheating and tormenting themselves and one another. It was not this spring morning which they considered sacred and important, not the beauty of God's world, given to all creatures to enjoy -- a beauty which inclines the heart to peace, to harmony and to love. No, what they considered sacred and important were their own devices for wielding power over each other.

Things were alive. Life buzzed between each shade of green, from dark pines and supple ferns to lime green moss growing on a huge, dry gray rock. Honey locusts and ginkgos aflare in yellows. What was cowardly about the color yellow? Nothing

There is a love that equals in its power the love of man for woman and reaches inwards as deeply. It is the love of a man or a woman for their world. For the world of their center where their lives burn genuinely and with a free flame. The love of the diver for his world of wavering light. His world of pearls and tendrils and his breath at his breast. Born as a plunger into the deeps he is at one with every swarm of lime-green fish, with every colored sponge. As he holds himself to the ocean's faery floor, one hand clasped to a bedded whale's rib, he is complete and infinite. Pulse, power and universe sway in his body. He is in love. The love of the painter standing alone and staring, staring at the great colored surface he is making. Standing with him in the room the rearing canvas stares back with tentative shapes halted in their growth, moving in a new rhythm from floor to ceiling. The twisted tubes, the fresh paint squeezed and smeared across the dry on his palette. The dust beneath the easel. The paint has edged along the brushes' handles. The white light in a northern sky is silent. The window gapes as he inhales his world. His world: a rented room, and turpentine. He moves towards his half-born. He is in Love. The rich soil crumbles through the yeoman's fingers. As the pearl diver murmurs, 'I am home' as he moves dimly in strange water-lights, and as the painter mutters, 'I am me' on his lone raft of floorboards, so the slow landsman on his acre'd marl - says with dark Fuchsia on her twisting staircase, 'I am home.

And you, my best friend on earth, my soul sister who shares Chunky Monkey scoops and beefcake e-mails at the drop of a hat, the woman who made me wear a frothy, ruffled lime-colored bridesmaid dress that added fifteen pounds to my hips, are going to spill your guts to me, aren’t you? (Sunshine) No fair and the dress wasn’t lime, it was mint. (Selena) It was lime-icky green and I looked like a sick pistachio. (Sunshine)

Between the journeymen, vampires crouched like monstrous gargoyles: hairless, corded with a tight network of steel-hard muscle, and smeared in lime-green and purple sunblock. Bubble-gum-tinted nightmares.

The limeade was very interesting. It didn't taste anything like limes. It tasted bright green and vaguely chemical.

Beside wearing too short shorts and a tight wife beater t-shirt, plus driving in a lime green Gremlin, the day was going exceedingly well.

Life below the surface is neither simple nor monotonous. The subterranean, contrary to what most people think, is bustling with activity. As you tunnel deep down, you might be surprised to see the soil take on unexpected shades. Rusty red, soft peach, warm mustard, lime green, rich turquoise … Humans teach their children to paint the earth in one colour alone. They imagine the sky in blue, the grass in green, the sun in yellow and the earth entirely in brown.

Fat Charlie went back to his hotel room, the colour of underwater, where his lime sat, like a small green Buddha, on the countertop. "You're no help," he told the lime. This was unfair. It was only a lime; there was nothing special about it at all. It was doing the best it could.

A.J. plays with a lime green and teal paper octopus that sevres as table decor and offers to steal it for me when I say it's cute and I wish I had one as a souvenir.

Mowing the lawn, I felt like I was battling the earth rather than working it; each week it sent forth a green army and each week I beat it back with my infernal machine. Unlike every other plant in my garden, the grasses were anonymous, massified, deprived of any change or development whatsoever, not to mention any semblance of self-determination. I ruled a totalitarian landscape. Hot monotonous hours behind the mower gave rise to existential speculations. I spent part of one afternoon trying to decide who, it the absurdist drama of lawn mowing, was Sisyphus. Me? The case could certainly be made. Or was it the grass, pushing up through the soil every week, one layer of cells at a time, only to be cut down and then, perversely, encouraged (with lime, fertilizer, etc.) to start the whole doomed process over again? Another day it occurred to me that time as we know it doesn't exist in the lawn, since grass never dies or is allowed to flower and set seed. Lawns are nature purged of sex or death. No wonder Americans like them so much.

Bent double, like old beggars under sacks, Knock-kneed, coughing like hags, we cursed through sludge, Till on the haunting flares we turned our backs And towards our distant rest began to trudge. Men marched asleep. Many had lost their boots But limped on, blood-shod. All went lame; all blind; Drunk with fatigue; deaf even to the hoots Of disappointed shells that dropped behind. GAS! Gas! Quick, boys!-- An ecstasy of fumbling, Fitting the clumsy helmets just in time; But someone still was yelling out and stumbling And floundering like a man in fire or lime.-- Dim, through the misty panes and thick green light As under a green sea, I saw him drowning. In all my dreams, before my helpless sight, He plunges at me, guttering, choking, drowning. If in some smothering dreams you too could pace Behind the wagon that we flung him in, And watch the white eyes writhing in his face, His hanging face, like a devil's sick of sin; If you could hear, at every jolt, the blood Come gargling from the froth-corrupted lungs, Obscene as cancer, bitter as the cud Of vile, incurable sores on innocent tongues,-- My friend, you would not tell with such high zest To children ardent for some desperate glory, The old Lie: Dulce et decorum est Pro patria mori.

Through the small windows, through the plane tree branches, new lime-green leaves, it's no longer winter. He stands naked for a moment, eager for company, invites it, knows. His heart is thumping hard inside his chest. He leans his head onto the edge, eyes closed.

Sunlight changed all that, and in May, when the rains paused, bright pink and purple azaleas bloomed overnight, and everywhere was lime-green new growth—on the lawns, in the shoots of fragile leaves along the roadsides

Eep,” Bumblebee said in an even smaller voice. “Beebuf?” “Get off my face,” Sundew snapped. “CAREFULLY. I am REALLY MAD AT YOU.” “Beebeebeebeebeebuf,” Bumblebee protested, wiggling down until she was hanging from Sundew’s snout with her tail around Sundew’s neck. She managed to scoot herself back into the sling and leaned into Sundew’s chest, patting her heart under the jade frog. “Meesnugoo.” “Goo is right,” Sundew said, studying their abductor. She was stuck on one of the towering leaves of a plant that sprawled across a small island in the lake below her. The leaf was bright lime green, with hundreds of thin red stalks poking out of it that made the entire plant look fuzzily scarlet from afar. At the tip of each stalk was a glistening drop, like a translucent murder pearl.

When Green Buds Hang in the Elm Like Dust When green buds hang in the elm like dust And sprinkle the lime like rain, Forth I wander, forth I must, And drink of life again. Forth I must by hedgerow bowers To look at the leaves uncurled, And stand in the fields where cuckoo-flowers Are lying about the world.

He reached out and gripped her upper arms. His fingers closed around something silky and he shook her slightly. “Unreasonable? Unreasonable? It’s the middle of the night and I’m standing in a room full of dogs, talking about a stupid movie!” “It’s not stupid. Why couldn’t you be more like Ralph Kramden from the Honeymooners? Sure, he was loud and obnoxious, but he saved the whole shelter of dogs when he found out they would be destroyed. Why can’t you be more human?” “The friggin Honeymooners, now? That’s it, I’ve had enough. You are going to pack up every one of those dogs and take them back to the shelter right now, or God help me, Alexa, I’ll get rid of them myself!” “I won’t do it.” “You will.” “Make me.” “Make you? Make you?” His fingers twisted around a wad of silky, satiny fabric as he fought for a shred of control. When the haze finally cleared his vision, Nick blinked and looked down. Then realized his wife was naked. Her lime-green robe had slid down over her shoulders and now gaped open. Her sash slipped unnoticed to the floor. He expected to catch a glimpse of some lacy negligee made to incite a man’s lust. He got much more. Jesus, she was perfect.

She went to the window and looked out. The ground fell away to a branch where willows burned lime green in the sunset. Dark little birds kept crossing the fields to the west like heralds of some coming dread. Below the branch stood the frame of an outhouse from which the planks had been stripped for firewood and there hung from the ceiling a hornetnest like a gross paper egg. The tinker returned from the cart with a lantern

On the first day of Human Sexuality, Ruth Ramsey wore a short lime green skirt, a clingy black top, and strappy high-heeled sandals, the kind of attention-getting outfit she normally wouldn't have worn on a date---not that she was going on a lot of dates these days---let alone to work.

What tipped you off—about Stan, I mean?” I asked. “Couple of things,” Alex replied. “He referred to Blitzen as the dwarf and claimed you hadn’t been in. Knowing how terrified you are of Sam—” “I am not!” “—I thought it was unlikely you’d skipped the shopping spree. So, I tested his story and called your phone. When I heard my ringtone, I knew he was lying about you being here. But the biggest clue? He refused to sell me anything. I mean, come on.” He gestured to his pink cashmere sweater vest and tight lime-green pants. “A real clothing salesman would have seen dollar signs the minute I walked into the store.

lace-up leather boots, ultra-skinny rose jeans, an untucked lime dress shirt, and a checkered skinny tie as loose as a necklace. With his thick black Ray-Bans and his choppy green hair, he looked like he’d stepped off a New Wave album cover circa 1979.

A small crowd had gathered to gaze at the astonishing display of color: vivid blues; regal purples; soft, candy-floss pinks; strawberry reds; vibrant lime greens; sun-bright, buttercup yellows; rich oranges; and creamy, vanilla whites. Tilly’s eyes were unable to take it all in, her mouth unable to suppress a smile of sheer delight. It was as if someone had poured a box of paints onto this one street, leaving nothing with which to brighten up the drab gray of the rest of the city she had just passed.

I find the entrance to the women's washroom...There's a rest area, gently lit in pinkish tones, with several easy chairs and a sofa, in a lime-green bamboo-shoot print, with a wall clock above it in a gold filigree frame. Here they haven't removed the mirror, there's a long one opposite the sofa. You need to know, here, what you look like.

I had met a girl by chance that I might just as well not have met. A girl with red hair supposedly inherited from her grandfather, a plump girl with fair skin, broad lips, one eye light green and the other blue-violet, a girl who sometimes went wall-eyed and weighed around fifty-eight kilograms. Fifty-eight kilograms of water and lime, phosphorus, iron, as well as traces of other chemicals. Fifty-eight kilograms of water and a few pinches of the elements from her fellow countryman Mendeleev's table. Ten buckets of water brought to life by the great force of evolution or by our provincial God.

I added pieces the same way I’d constructed my body, from the inside out: boy-cut panties first (lacy), bra (sheer), stockings (thigh high), knee-length leather skirt (black), lime green midriff-baring shirt (polyester). David leaned against the wall and watched this striptease-in-reverse with fabulously expressive eyebrows slowly climbing toward heaven, I finished it off with a pair of strappy lime green three-inch heels, something from the Manolo Blahnik spring collection that I’d seen two months ago in Vogue. He looked me over, blinked behind the glasses, and asked, “You’re done?” I took offense, “Yeah. You with the fashion police?” “I don’t think I’d pass the entrance exam.” The eyebrows didn’t come down. “I never knew you were so…” “Fashionable?” “Not really the word I was thinking.” I struck a pose and looked at him from under my supernaturally lustrous eyelashes. “Come on, you know it’s sexy.” “And that’s sort of my point.

The wide corridor up the centre of E Block was floored with linoleum the colour of tired old limes, and so what was the Last Mile at other prisons was called the Green Mile at Cold Mountain.

Well, I'm over it. Let's just forget about it.” He blinked at me, seeming surprised by my easy forgiveness. I gave him a small smile and took a sip of my juice. He leaned back in his chair and observed me. “How's your orange juice, Ann? Does it have a touch of lime?” The glass paused at my lips as I processed his innuendo, and I took a second to make sure my embarrassment stayed hidden inside. I let the drink swish over my tongue a moment before swallowing and answering. “Actually it's a little sour,” I said, and he laughed. “That's a shame.” He picked up a green pear from his plate and bit into it, licking juice that dripped down his thumb. My cheeks warmed as I set down my glass. “Okay, now you're just being crude,” I said. He grinned with lazy satisfaction. “I have no idea what you're talking about. I'm just enjoying my breakfast.” He took another bite and I shook my head. The boy had a major effect on me, but some of the shock factor was beginning to wear off, and I found myself being less offended by his incorrigible nature.

How do you commemorate a year? A paper anniversary, but we are the words written down, not the paper. If I could, I would give him a lime-green couch, a cabin by a lake, a fireworks display, an orchard of butterflies, and the certainty that I love him.

The tree crowns were packed together like puffballs, displaying every possible hue, tint, and shade of green. Chartreuse, emerald, lime, aquamarine, teal, bottle, glaucous, asparagus, olive, celadon, jade, malachite—mere words are inadequate to express the chromatic infinities.

i tried my hardest to concentrate on the movie. to be honest though i had no idea what it was about but i could tell you that rosie didn't seem to like lime flavored candy because she didn't eat one green one; that she twisted her hair around her finger in a clockwise motion while she was engrossed in the film and that she cries at romantic parts. i kind of felt a little like a stalker but i just couldn't take my eyes off her, that was the best movie ever in my opinion

Pike closed his eyes, and filled his lungs, then pushed with his diaphragm. He breathed deep again. Pranayamic breathing from the hatha yoga. Pike lost himself in a cool forest glade, dappled by sunlight filtered through lime green leaves. When he breathed, he smelled moss and sumac. His pulse slowed. He grew calm. He centered. Pike

The cans of bathroom cleaner they sold had faced the sun in their display pyramid for so long that their front labels had faded from lime green to pale lemon. The mouse-print instructions about not eating the stuff could no longer be read. “If swallowed—” each of the cans said, then there was just a wordless scorch mark as warning. At

The wedding ended, hurriedly, on a surge of masculine bonhomie and relief. Five minutes later, followed by the red-eyed glares of their womenfolk, Buccleuch and his friends and his new-married son had plunged off to join Lord Culter, head of the Crawfords, and Francis Crawford his brother, to fight the English once more. * Sentimentally, Will Scott thought, it made his wedding-day perfect. Cantering, easy and big-limbed, through the bracken of Ettrick-side, with leaves stuck, lime-green and scarlet on his wet sleeves, blue eyes narrowed and fair, red-blooded Scott face misted with rain, he was borne on a vast, angry joy.

they were made aware of what it was that kept them safe behind their shop counters, in their walk from fishmonger to grocer: they knew something of the stones, the rope, and the lime (‘The executioner was Pierpoint’).

Now the three were in a tiny magical clearing in the forest: lime-green moss and tiny, sweet-scented flowers not seen elsewhere in the dark woods grew in profusion. In the middle of it a crystal-clear spring burbled whose waters were supposed to have healing properties. No one said it aloud, but it was very clear this was exactly the sort of place the king-- or queen-- of the forest would live: a golden-antlered stag, a snow-white hart, or...

A lime tart with pomegranate glaze." I put the tart on the counter. The crust was the perfect shade of golden brown, and as I cut into it, the bright red glaze contrasted beautifully with the pale green lime custard filling.

Abner took great pride in his Bloody Marys. He used precise amounts of tomato juice, vodka, horseradish, lemon, lime, Worcestershire sauce, pepper, Tabasco, and salt. He always added two green olives, then finished it with a stalk of celery.

Doc was collecting marine animals in the Great Tide Pool on the tip of the Peninsula. It is a fabulous place: when the tide is in, a wave-churned basin, creamy with foam, whipped by the combers that roll in from the whistling buoy on the reef. But when the tide goes out the little water world becomes quiet and lovely. The sea is very clear and the bottom becomes fantastic with hurrying, fighting, feeding, breeding animals. Crabs rush from frond to frond of the waving algae. Starfish squat over mussels and limpets, attach their million little suckers and then slowly lift with incredible power until the prey is broken from the rock. And then the starfish stomach comes out and envelops its food. Orange and speckled and fluted nudibranchs slide gracefully over the rocks, their skirts waving like the dresses of Spanish dancers. And black eels poke their heads out of crevices and wait for prey. The snapping shrimps with their trigger claws pop loudly. The lovely, colored world is glassed over. Hermit crabs like frantic children scamper on the bottom sand. And now one, finding an empty snail shell he likes better than his own, creeps out, exposing his soft body to the enemy for a moment, and then pops into the new shell. A wave breaks over the barrier, and churns the glassy water for a moment and mixes bubbles into the pool, and then it clears and is tranquil and lovely and murderous again. Here a crab tears a leg from his brother. The anemones expand like soft and brilliant flowers, inviting any tired and perplexed animal to lie for a moment in their arms, and when some small crab or little tide-pool Johnnie accepts the green and purple invitation, the petals whip in, the stinging cells shoot tiny narcotic needles into the prey and it grows weak and perhaps sleepy while the searing caustic digestive acids melt its body down. Then the creeping murderer, the octopus, steals out, slowly, softly, moving like a gray mist, pretending now to be a bit of weed, now a rock, now a lump of decaying meat while its evil goat eyes watch coldly. It oozes and flows toward a feeding crab, and as it comes close its yellow eyes burn and its body turns rosy with the pulsing color of anticipation and rage. Then suddenly it runs lightly on the tips of its arms, as ferociously as a charging cat. It leaps savagely on the crab, there is a puff of black fluid, and the struggling mass is obscured in the sepia cloud while the octopus murders the crab. On the exposed rocks out of water, the barnacles bubble behind their closed doors and the limpets dry out. And down to the rocks come the black flies to eat anything they can find. The sharp smell of iodine from the algae, and the lime smell of calcareous bodies and the smell of powerful protean, smell of sperm and ova fill the air. On the exposed rocks the starfish emit semen and eggs from between their rays. The smells of life and richness, of death and digestion, of decay and birth, burden the air. And salt spray blows in from the barrier where the ocean waits for its rising-tide strength to permit it back into the Great Tide Pool again. And on the reef the whistling buoy bellows like a sad and patient bull.

Chilled Honeydew and Toasted Almond Milk Soup • MAKES 4 SERVINGS • THIS REFRESHING SUMMER SOUP HAS a delightful sweetness and stunning pale green hue from the melon, enhanced with a little honey and balanced with lime juice. It gets a lightly nutty taste and creamy body from almond milk, which can be made easily as written here, with toasted almonds, a step I think is well worth it, but for a shortcut, you can also use store-bought. Coconut or cashew milk would work nicely too. The garnish of sweet-tart green grapes and floral, fresh basil ribbons adds a beautiful crown of flavor and texture.

IT HAD NEVER been such a beautiful May. Every day the sky shone a peerless blue, untouched by cloud. Already, the gardens were crammed with lupins, roses, delphiniums, honeysuckle, and lime clouds of lady’s mantle. Insects cricked, hovered, bumbled, and whizzed. Harold passed fields of buttercups, poppies, ox-eye daisies, clover, vetch, and campion. The hedgerows were sweetly scented with bowing heads of elderflower, and wound through with wild clematis, hops, and dog roses. The allotments too were burgeoning. There were rows of lettuce, spinach, chard, beetroot, early new potatoes, and wigwams of peas. The first of the gooseberries hung like hairy green pods.

Windisch hears a leaf on the stones in the hallway. It's scratching on the stones. The wall is long and white. Windisch closes his eyes. He feels the wall growing on his face. The lime burns his forehead. A stone in the lime opens its mouth. The apple tree trembles. Its leaves are ears. They listen. The apple tree drenches its green apples.

Who is there?” called Esperanza through the door. “It is Señor Rodríguez. I have the papayas.” Esperanza opened the door. Marisol’s father stood before her, his hat in his hand. Beside him was a big box of papayas. “Your father ordered these from me for the fiesta today. I tried to deliver them to the kitchen but no one answered.” She stared at the man who had known Papa since he was a boy. Then she looked at the green papayas ripening to yellow. She knew why Papa had ordered them. Papaya, coconut, and lime salad was Esperanza’s favorite and Hortensia made it every year on her birthday. Her face crumbled. “Señor,” she said, choking back tears. “Have you not heard? My … my papa is dead.

cilantro-and-lime-marinated swordfish with avocado sauce, a summer squash tart with goat cheese and mint, a large green salad, and homemade baguettes with black pepper butter that, yes, her mother churned herself like a pioneer woman. This will be followed by peach cobbler with a hot sugar crust topped with fresh whipped cream, and tiny squares of Japanese chocolate.

They had a nice,if not private, reunion before Rupert joined them. He didn't exactly ruin it, but if he insisted on enacting their pretense tonight, even for her mother,it surely would. Unfortunately, he entered the room wearing a horribly bright lime-green dinner jacket that had his mother immediately scowling at him. So even after that kiss upstairs, he'd decided on an evening of humorously baiting his mother again. Bad timing, with her own mother there, or maybe not.At least it kept Rebecca's own mood light for the moment, since she knew why he did it. Nor did Julie hold her tongue, remarking in disgust, "I see your taste is still beyond flamboyant. You're a bloody peacock, Rue." He actually looked behind him as he replied, "I thought I had my feathers tucked away nicely.

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice. Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

Abruptly the room took off on a rocket flight into the clouds; it plunged into a lime-green sea where blue fish ate red and yellow fish. A minute later, three White Cartoon Clowns chopped off each other’s limbs to the accompaniment of immense incoming tides of laughter. Two minutes more and the room whipped out of town to the jet cars wildly circling an arena, bashing and backing up and bashing each other again.

The force that through the green fuse drives the flower" The force that through the green fuse drives the flower Drives my green age; that blasts the roots of trees Is my destroyer. And I am dumb to tell the crooked rose My youth is bent by the same wintry fever. The force that drives the water through the rocks Drives my red blood; that dries the mouthing streams Turns mine to wax. And I am dumb to mouth unto my veins How at the mountain spring the same mouth sucks. The hand that whirls the water in the pool Stirs the quicksand; that ropes the blowing wind Hauls my shroud sail. And I am dumb to tell the hanging man How of my clay is made the hangman’s lime. The lips of time leech to the fountain head; Love drips and gathers, but the fallen blood Shall calm her sores. And I am dumb to tell a weather’s wind How time has ticked a heaven round the stars. And I am dumb to tell the lover’s tomb How at my sheet goes the same crooked worm.

In the very middle of the front row sat Cornelius Fudge, the Minister for Magic. Fudge was a portly man who often sported a lime-green bowler hat, though today he had dispensed with it; he had dispensed, too, with the indulgent smile he had once worn when he spoke to Harry. A broad, square-jawed witch with very short grey hair sat on Fudge’s left; she wore a monocle and looked forbidding. On Fudge’s right was another witch, but she was sitting so far back on the bench that her face was in shadow.

The sap mounts in the stems, the buds burst with faint sound, and the darkness is full of the noises of growth. There is night in the room, and the moon. There is life in the room. It creaks in the furniture, the table cracks and the wardrobe also. Many years ago some one felled these and split them, planed them and worked them into things of utility, into chairs and beds - but each springtime, in the darkness of the sap, it stirs and reverberates in them again; they waken, they stretch themselves, they are mere objects of use no longer, no longer chairs for a purpose; once again they have part in a the streaming and flowing outside. The boards under my feet creak and move of themselves, the wood of the window still cracks under my hands, and in front of the door even the splintered, decaying trunk of a lime tree by the roadside is thrusting out fat brown buds. In a few weeks it too will have little silken green leaves, as surely s the wide-spreading branches of the plane tree overshadowing it.

Quetzalcoatl The serpent dressed in lime-green feathers Is the totem of an Aztec priest. It slithers through all rainy weathers Commanding the respect of man and beast. Who would suspect this mighty serpent For whom the Pyramids were built Was nagged to death by a Jewish yent- a, who filled his goyish head with guilt. Deep in the jungle one can hear The piercing battle cry of Mrs. Katz, who says, 'Nu, take an umbrella; Oy, wear your your galoshes, dear. If you Quetz-al-coatl, who’s gonna take care of you?

Psychologists think of ideas as nodes in a vast network, called associative memory, in which each idea is linked to many others. There are different types of links: causes are linked to their effects (virus cold); things to their properties (lime green); things to the categories to which they belong (banana fruit). One way we have advanced beyond Hume is that we no longer think of the mind as going through a sequence of conscious ideas, one at a time. In the current view of how associative memory works, a great deal happens at once. An idea that has been activated does not merely evoke one other idea. It activates many ideas, which in turn activate others. Furthermore, only a few of the activated ideas will register in consciousness; most of the work of associative thinking is silent, hidden from our conscious selves. The notion that we have limited access to the workings of our minds is difficult to accept because, naturally, it is alien to our experience, but it is true: you know far less about yourself than you feel you do.

Letters blend to give rise to words  Like colors pave way for the birth of million shades! Evanescence reminisces sepia! Memory takes back to black and white! Music pops hot pink! Dance rocks wine red! Marvelous is miraculous as the indigo! Magnificent is magnanimous like Russian red! Splendid is classy like arctic blue! Resplendent inspires like  strawberry pink! Flamboyance is flowery like fuchsia! Flawless is perfect like flamingo! Extraordinary stands out like lime yellow! Peculiar is unique like cyan! Pleasant pleases like periwinkle! Soothing soothes like lemonade! Opulent glitters gold! Spectacular shimmers silver! Nice is as mild as dulce de leche! Attractive dazzles onyx! Powerful is headstrong like tangerine! Puissance stupefies like scarlet red! Mellifluence is dissolving, like lavender! Sonorous sounds magenta! Lovely cutely blushes! Sweet is peachy! Richness is wealthy like lush green! Poverty is brown as in flower wilt! Candid is frank as candy red! Altruism is selfless like parmesan! But, BEAUTY IS IRIDESCENT! Which

Bond ordered a double gin and tonic and one whole green lime. When the drink came he cut the lime in half, dropped the two squeezed halves into the long glass, almost filled the glass with ice cubes and then poured in the tonic. He took the drink out on to the balcony, and sat and looked out across the spectacular view. He thought how wonderful it was to be away from headquarters, and from London, and from hospitals, and to be here, at this moment, doing what he was doing and knowing, as all his senses told him, that he was on a good tough case again.

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

Greenery Juniper, Oracle Oak and Hop Tree, California Buckeye, and Elderberry. Pacific Dogwood and the pale green Eucalyptus, Quaking Aspen and Flannelbush. raw, sprouting, lush green love green with envy green with youth green with early spring olive, emerald, avocado, greenlight ready, set, GO! greenhouse, greenbelts, ocean kelp, cucumber, lizard, lime and forest green, spruce, teal, and putting green. green-eyed, verdant, grassy, immature green and leafy green half-formed tender, pleasant, alluring temperate freshly sawed vigorous not ripe yet promising greenbriar, greenbug, green dragon greenshanks running along the ocean's edge greenlings swimming greenlets singing greengage plums green thumbs greenhorns and greenflies- how on earth amid sage swells kelly hillsides and swirls of firs did I ever find that green of hers? holly, drake, and brewster green, pistachio, shamrock, serpentine terre verde, Brunswick, tourmaline, lotus, jade, and spinach green: start to finish lowlands to highs no field, no forest, no leaf, no blade can catch the light or trap the shade; no earthly tones will ever rise to match the green enchantment of her eyes.

Nancy grabbed Plum's hand and together they ran around the last curve and then they were leaning against the old stone wall that marked Lookout Hill. Far, far down below them, a river was trying to wriggle its way out of a steep canyon. Over to the right, thick green hills crowded close to each other to share one filmy white cloud. To the left, as far as they could see the land flowed into valleys that shaded from a pale watery green, through lime, emerald, jade, leaf, forest to a dark, dark, bluish-green, almost black. The rivers were like inky lines, the ponds like ink blots.

The more serious about gardening I became, the more dubious lawns seemed. The problem for me was not, as it was for my father, the relation to my neighbors that a lawn implied; it was the lawn’s relationship to nature. For however democratic a lawn may be with respect to one’s neighbors, with respect to nature it is authoritarian. Under the mower’s brutal indiscriminate rotor, the landscape is subdued, homogenized, dominated utterly. I became convinced that lawn care had about as much to do with gardening as floor waxing, or road paving. Gardening was a subtle process of give and take with the landscape, a search for some middle ground between culture and nature. A lawn was nature under culture’s boot. Mowing the lawn, I felt like I was battling the earth rather than working it; each week it sent forth a green army and each week I beat it back with my infernal machine. Unlike every other plant in my garden, the grasses were anonymous, massified, deprived of any change or development whatsoever, not to mention any semblance of self-determination. I ruled a totalitarian landscape. Hot monotonous hours behind the mower gave rise to existential speculations. I spent part of one afternoon trying to decide who, in the absurdist drama of lawn mowing, was Sisyphus. Me? A case could certainly be made. Or was it the grass, pushing up through the soil every week, one layer of cells at a time, only to be cut down and then, perversely, encouraged (with fertilizer, lime, etc.) to start the whole doomed process over again? Another day it occurred to me that time as we know it doesn’t exist in the lawn, since grass never dies or is allowed to flower and set seed. Lawns are nature purged of sex and death. No wonder Americans like them so much.

And the sound of my own washer and dryer interfered with my sleep. So I just threw away my dirty underpants. All the old pairs reminded me of Trevor, anyway. For a while, tacky lingerie from Victoria’s Secret kept showing up in the mail—frilly fuchsia and lime green thongs and teddies and baby-doll nightgowns, each sealed in a clear plastic Baggie. I stuffed the little Baggies into the closet and went commando. An occasional package from Barneys or Saks provided me with men’s pajamas and other things I couldn’t remember ordering—cashmere socks, graphic T-shirts, designer jeans. I took a shower once a week at most. I stopped tweezing, stopped bleaching, stopped waxing, stopped brushing my hair. No moisturizing or exfoliating. No shaving. I left the apartment infrequently. I had all my bills on automatic payment plans. I’d already paid a year of property taxes on my apartment and on my dead parents’ old house upstate. Rent money from the tenants in that house showed up in my checking account by direct deposit every month. Unemployment was rolling in as long as I made the weekly call into the automated service and pressed “1” for “yes” when the robot asked if I’d made a sincere effort to find a job.

See, when you had magic in your life, it turned out, when you lived the double life of a secret underground magician, you paid a certain price, which was that your secret other life pulled at you always. Your magician self, that loopy doppelgänger, was always with you, tugging at your sleeve, whispering silently that your real life was a fake life, a crude and undignified and inauthentic charade that nobody was really buying anyway. Your real self, the one that mattered, was the other one, the one waving her hands around and chanting in a dead Slavic dialect on the busted-ass couch in the lime-green clapboard house on Throop Avenue.

Dulce et Decorum Est Bent double, like old beggars under sacks, Knock-kneed, coughing like hags, we cursed through sludge, Till on the haunting flares we turned our backs And towards our distant rest began to trudge. Men marched asleep. Many had lost their boots But limped on, blood-shod. All went lame; all blind; Drunk with fatigue; deaf even to the hoots Of tired, outstripped Five-nines that dropped behind. Gas! GAS! Quick, boys! – An ecstasy of fumbling, Fitting the clumsy helmets just in time; But someone still was yelling out and stumbling, And flound’ring like a man in fire or lime … Dim, through the misty panes and thick green light, As under a green sea, I saw him drowning. In all my dreams, before my helpless sight, He plunges at me, guttering, choking, drowning. If in some smothering dreams you too could pace Behind the wagon that we flung him in, And watch the white eyes writhing in his face, His hanging face, like a devil’s sick of sin; If you could hear, at every jolt, the blood Come gargling from the froth-corrupted lungs, Obscene as cancer, bitter as the cud Of vile, incurable sores on innocent tongues, – My friend, you would not tell with such high zest To children ardent for some desperate glory, The old Lie: Dulce et decorum est Pro patria mori.

He lifted one bottle into the light. " 'GREEN DUSK FOR DREAMING BRAND PUREE NORTHERN AIR,' " he read. " 'Derived from the atmosphere of the white Arctic in the spring of 1900, and mixed with the wind from the upper Hudson Valley in the month of April, 1910, and containing particles of dust seen shining in the sunset of one day in the meadows around Grinnell, Iowa, when a cool air rose to be captured from a lake and a little creek and a natural spring.' "Now the small print," he said. He squinted. " 'Also containing molecules of vapor from menthol, lime, papaya, and watermelon and all other water-smelling, cool-savored fruits and trees like camphor and herbs like wintergreen and the breath of a rising wind from the Des Plaines River itself. Guaranteed most refreshing and cool. To be taken on summer nights when the heat passes ninety.' " He picked up the other bottle. "This one the same, save I've collected a wind from the Aran Isles and one from off Dublin Bay with salt on it and a strip of flannel fog from the coast of Iceland." He put the two bottles on the bed. "One last direction." He stood by the cot and leaned over and spoke quietly. "When you're drinking these, remember: It was bottled by a friend. The S.J. Jonas Bottling Company, Green Town, Illinois- August, 1928. A vintage year, boy... a vintage year.

I caught a tremendous fish and held him beside the boat half out of water, with my hook fast in a corner of his mouth. He didn't fight. He hadn't fought at all. He hung a grunting weight, battered and venerable and homely. Here and there his brown skin hung in strips like ancient wallpaper, and its pattern of darker brown was like wallpaper: shapes like full-blown roses stained and lost through age. He was speckled with barnacles, fine rosettes of lime, and infested with tiny white sea-lice, and underneath two or three rags of green weed hung down. While his gills were breathing in the terrible oxygen —the frightening gills, fresh and crisp with blood, that can cut so badly— I thought of the coarse white flesh packed in like feathers, the big bones and the little bones, the dramatic reds and blacks of his shiny entrails, and the pink swim-bladder like a big peony. I looked into his eyes which were far larger than mine but shallower, and yellowed, the irises backed and packed with tarnished tinfoil seen through the lenses of old scratched isinglass. They shifted a little, but not to return my stare. —It was more like the tipping of an object toward the light. I admired his sullen face, the mechanism of his jaw, and then I saw that from his lower lip —if you could call it a lip— grim, wet, and weaponlike, hung five old pieces of fish-line, or four and a wire leader with the swivel still attached, with all their five big hooks grown firmly in his mouth. A green line, frayed at the end where he broke it, two heavier lines, and a fine black thread still crimped from the strain and snap when it broke and he got away. Like medals with their ribbons frayed and wavering, a five-haired beard of wisdom trailing from his aching jaw. I stared and stared and victory filled up the little rented boat, from the pool of bilge where oil had spread a rainbow around the rusted engine to the bailer rusted orange, the sun-cracked thwarts, the oarlocks on their strings, the gunnels—until everything was rainbow, rainbow, rainbow! And I let the fish go.

At one end of the vast C bitten from the castle a sin­gle great bastion-tower stood, almost intact, five kilometres high, and casting a kilometre-wide shadow across the rum­pled ground in front of the convoy. The walls had tumbled down around the tower, vanishing completely on one side and leaving only a ridge of fractured material barely five hundred metres high on the other. The plant-mass babilia, unique to the fastness and ubiquitous within it, coated all but the smoothest of vertical surfaces with tumescent hanging forests of lime-green, royal blue and pale, rusty orange; only the heights of scarred wall closest to the more actively venting fissures and fumaroles remained untouched by the tenacious vegetation.

He was quiet as he pulled out his phone and began typing something in. I watched as he searched feminine products, and boxes of tampons, pads, and liners came up in various sizes and brands. “Fucking hell… why are there so many flavours?” I stilled on the spot, my eyes going wide as I stared at him, wondering if I heard him correctly. “I beg your pardon?” “Look here!” He held up his phone, showing a picture of a box marked green for small. “I think this means mint or lime… there’s also yellow. Is that lemon? Or do you want oranges?” He scrolled through, looking at the different sizes, and it took literally every ounce of self-control I had to not burst into laughter as he continued his search. “What flavour should I ask for, love?

Cola, after all, is derived from kola nuts and vanilla, two real-world flavors. Sprite has that lemon-lime taste. Purple soda is ostensibly grape-flavored. But Dr Pepper has no natural-world analogue. In fact, U.S. trademark courts have tackled this issue, categorizing Dr Pepper and its knockoffs as “pepper sodas,” even though they contain no pepper, and the “pepper” in Dr Pepper refers not to the spice but either to someone’s actual name or else to pep, the feeling that Dr* Pepper supposedly fills you with. It’s the only category of soda not named for what it tastes like, which to my mind is precisely why Dr Pepper marks such an interesting and important moment in human history. It was an artificial drink that didn’t taste like anything.

Ooh, I'm very hungry,' said Gerty Green dragon to her sister, Greta. 'Ooh, me too,' said Greta Green dragon to her sister, Gerty. 'Let's have our picnic. What did you bring for us to eat? Ooh, I hope there's Lime jelly.' Greta was very excited, and she began to look around for a suitable picnic spot. 'I didn't bring the picnic,' said a very dismayed Gerty Green dragon. 'I thought you were bringing it, Greta.' Greta Green dragon was distraught. 'But I thought you did Gerty.' A big, fat tear rolled down Greta Green dragon's cheek. A big, fat tear rolled down Gerty Green dragon's cheek. 'Waaaaagghhh.' They both cried in unison. 'Now what shall we do?' The twin green dragons sat on the grass verge at the side of the dusty lane and cried. They cried, and cried, and cried.

They followed through the double doors and along the narrow corridor beyond, which was lined with more portraits of famous Healers and lit by crystal bubbles full of candles that floated up on the ceiling, looking like giant soapsuds. More witches and wizards in lime-green robes walked in and out of the doors they passed; a foul-smelling yellow gas wafted into the passageway as they passed one door, and every now and then they heard distant wailing. They climbed a flight of stairs and entered the “Creature-Induced Injuries” corridor, where the second door on the right bore the words “DANGEROUS” DAI LLEWELLYN WARD: SERIOUS BITES. Underneath this was a card in a brass holder on which had been handwritten Healer-in-Charge: Hippocrates Smethwyck, Trainee Healer: Augustus Pye.

The pan dulce was perfect, and it gave Anna an idea. Talking to Lila about her favorite memories of her mother had shaken loose parts of the past she had either forgotten or overlooked. Like the songs her mother would sing as she cooked the one and only thing she ever cooked; like that time they visited the family coffee estate and Mum shot a rampaging wild boar and then they cooked and ate it later that night; like the smell of rain in the forest; like the fat, sour gooseberries they would pick off the trees; like fresh peppercorns straight off the vine; like countless other jumbled memories and smells and tastes and sounds that had been tucked away in some corner of her mind gathering dust for so long. Mum's favorite dish, the one and only thing she ever cooked. I'm going to make it. Anna had never learned how to make it, because she had always arrogantly assumed her mother would be around forever, but she had eaten it so many times that she was sure she could recreate it by memory and taste alone. This is it. Her favorite food. She would have to thank Lila for the inspiration later. This was the connection she had been afraid she would never find. It was a way to hold on to everything she had lost. "Can I borrow your wallet, Dad?" Excited for the first time in what felt like months, Anna rushed out to the neighborhood grocery store and picked out the ingredients she hoped would work. Curry leaves, bay leaves, whole black peppercorns, turmeric, ginger, garlic, green chilies, red chilies, limes, honey, and, finally, a fresh shoulder of pork.

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

What could he say that might make sense to them? Could he say love was, above all, common cause, shared experience? That was the vital cement, wasn’t it? Could he say how he felt about their all being here tonight on this wild world running around a big sun which fell through a bigger space falling through yet vaster immensities of space, maybe toward and maybe away from Something? Could he say: we share this billion-mile-an-hour ride. We have common cause against the night. You start with little common causes. Why love the boy in a March field with his kite braving the sky? Because our fingers burn with the hot string singeing our hands. Why love some girl viewed from a train, bent to a country well? The tongue remembers iron water cool on some long lost noon. Why weep at strangers dead by the road? They resemble friends unseen in forty years. Why laugh when clowns are hit by pies? We taste custard, we taste life. Why love the woman who is your wife? Her nose breathes in the air of a world that I know; therefore I love that nose. Her ears hear music I might sing half the night through; therefore I love her ears. Her eyes delight in seasons of the land; and so I love those eyes. Her tongue knows quince, peach, chokeberry, mint and lime; I love to hear it speaking. Because her flesh knows heat, cold, affliction, I know fire, snow, and pain. Shared and once again shared experience. Billions of prickling textures. Cut one sense away, cut part of life away. Cut two senses; life halves itself on the instant. We love what we know, we love what we are. Common cause, common cause, common cause of mouth, eye, ear, tongue, hand, nose, flesh, heart, and soul.

I wonder if he still hates me,” Silas says as the cat edges out from the couch, pale green eyes like little limes in the dark. As if to answer Silas’s question, Screwtape takes a flying leap onto his lap and begins to purr wildly. “I’m not falling for this anymore,” Silas says firmly. He moves to push Screwtape away, but as soon as his palms are within a few inches of Screwtape’s wild fur, the cat extends his claws into Silas’s thighs. Silas winces and muffles a yelp. “Need some help?” I say, trying to hide my laughter. “That’d be great,” he answered tensely. I hurry over and scoop Screwtape into my arms. The cat instantly melts against me and rubs his face against mine, the scent of catnip on his breath. I crinkle my nose. “Thanks.” Silas sighs in relief. “I can hunt wolves, but it’s a cat I can’t handle. Not terrible manly of me, is it?” “I won’t tell anyone,” I answer with a soft smile that he returns.

I continue to train. The depths still beckon me. On that dive in 2016, when I turned 102 metres down, although my eyes were closed I could feel the pull of untold volumes of water yet below me. What am I still chasing, one might ask, in that submerged realm? Shakespeare spoke of the lure of ‘unpathed waters, undreamed shores’. If George Mallory, who perished somewhere near the summit of Everest in 1924, had been a freediver, he would have justified himself with the words ‘because it’s everywhere’. My first teacher, Umberto Pelizzari, dived to ‘look inside’. These concepts have all rung true for me, too. As did the insight of the elderly Bahamian lady who was asked why she thought I dived, and replied: ‘He wants to see what he is.’ I don’t have to go deep — sometimes I dive just to be, as Mervyn Peake says, ‘at one with every swarm of lime-green fish, with every coloured sponge’. Long after my final record or my final competition dive, I will continue to frequent that ‘world of wavering light’ where it all began, for me and for life as we know it. I dive to go home.

Sorry,’ said Harry nervously. ‘I – I didn’t know the time had been changed.’ ‘That is not the Wizengamot’s fault,’ said the voice. ‘An owl was sent to you this morning. Take your seat.’ Harry dropped his gaze to the chair in the centre of the room, the arms of which were covered in chains. He had seen those chains spring to life and bind whoever sat between them. His footsteps echoed loudly as he walked across the stone floor. When he sat gingerly on the edge of the chair the chains clinked threateningly, but did not bind him. Feeling rather sick, he looked up at the people seated at the bench above. There were about fifty of them, all, as far as he could see, wearing plum-coloured robes with an elaborately worked silver ‘W’ on the left-hand side of the chest and all staring down their noses at him, some with very austere expressions, others looks of frank curiosity. In the very middle of the front row sat Cornelius Fudge, the Minister for Magic. Fudge was a portly man who often sported a lime-green bowler hat, though today he had dispensed with it; he had dispensed, too, with

The Food Hall is a feast. For the eyes. For the tongue. For the mind. It is vast as desire, an ocean of food. Its edges a horizon you could approach for all eternity and never actually reach. It's also really freaking fun. There are groves of sun-ripe fruit, air thick with the scent of peaches and plums, lemons and limes, deep-jungle soursop, grapes on the vine, pitaya and stink nut and green mangosteen, pomegranates descended from Persephone's own pips. There are city-sized mazes of street meat, umami smoke rising in columns, the sizzle of griddles and grills caramelizing everything from anticucho to bún chả, lamb gyro to pani câ mèusa, dodo wing to Tyrannosaurus thigh. There are islands of cheese--- actual islands--- afloat in whey, burrata barges shuttling souls through a paneer pass to an ivory ibérico coast, an isthmus of ricotta connecting it back to a Muenster mainland. In the Food Hall, the world is an oyster! A Kushimoto white as sky, an undiscovered varietal untouched by human hands. A bowl of cherries! Amarainier, Montmorello, cross-bred juices sluicing down your chin. A box of chocolates! Clustered coconut, stickjaw caramel, a heart-shaped Whitman Sampler Wonka Wonderball Surprise.

(I scream) 'Do you see my teardrops, that splash out of my blue eyes? Do you see everything I do? Do you see my brown hair that covers them and hides my true emotions in class? Do you even care? Do you feel what I felt right now? Can you feel my hurting insides? Nope, no one can feel that unless they exist!' 'Have you ever had to feel just like I do? Can you see my makeup mixing with my teardrops, as it all falls to the ground like my emotions, passions, and caring? If not you're just as heartless as them!' 'No one is born condemning another soul because of the sensuality of or skin or their background or their faith, it just seems that everything in my life is like trickling down my body, and away from me in every way imaginable.' 'As a result, the only thing I can do is get up and raise my hands to the heavens in the rain. While shouting the question- 'Why did you let this happen to me?' 'I hear that small voice in my head again it's a small whisper saying: 'End it! End it! As I was looking into the glow of the light of the envisioned angel of death.'' 'I have nothing but my split thoughts rushing in my head. Like a screaming bolt of lightning cracking in the sky above me.' ''Hum, should I just end it all?' I mean I'm only fourteen years old. Though there is not one person around here for me. Not one which is going to miss me at all.' 'I proceeded to that gloomy conclusion a long time ago. I would not be remembered. Would anyone remember me? Would anyone care? I should end it all right now?' 'I reminisce about me clutching my uniform, and how I would achieve my departure. The same awful uniform that I tugged, unsnapped, and ripped off myself, an hour ago, I see it over there like it's staring me down with a glint of evil.' 'Calling out as it's lying in the mud. I crawl over on my hands and knees, grabbing my minor skirt away from the button-down top, pulling the tie out of the collar. To do what must be fulfilled obeyed.' 'Holding the tie in my small hands. I pause and glance at my fingernails, which are painted lime green with pink straps, knowing this would be the last time I will.' ''Curse them all!' I say, will make the undone dark blue tie into a noose, looping, twisting, and coiling it through itself making it snugger around my neck.' 'Notwithstanding that pain is nothing like what they put me through. Just like chivalry is dead, just like everything I do is mainly felonies attached, by trying to live.' 'Notwithstanding that pain is nothing like what they put me through. Just like chivalry is dead, just like everything I do is mainly felonies attached, by trying to live.

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.

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.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Mazel Amsel- I have the obsession of destroying Nevaeh, she is so perfect, I cannot stand it! My girls have to be on top, and I am never going to let her be anything, I will make sure of it! That is what I have been doing for years. Nevaeh that no good little pussy licker; even if she knows it is me, she will not be able to ‘Prove it.’ I am just that well-liked by everyone, I am so powerful that no one will ever defeat me. I am the master manipulator, Nevaeh- yes, she is the tower! She is about for a hundred pounds, unnatural blond hair, lime green glowing eyes, and a voice that bellows! To me, she looks like a bulldog in the face, yet evil wicked witch-like also, yet to everyone else she blends in, to the others she looks as they do, just a normal mom, with normal kids. Yet I think she is crumbling, I think some people are seeing through her veil, because of what happened recently. Mazel- I have everyone wrapped around my little finger. Likewise, if they do not bow down to me, I will make their life a living hell. That is the way; I have to have it, all the time for Nevaeh! I have to know what she is doing at all times. I have to hack into her social networking and get her pears to think she is a ‘Creep’ and ‘Stocker’ to young girls. So, she has no friends at all. So, my girls can be the supreme of this area, so that they can do as they please, without anyone stopping them from being the best, no matter what, and from getting what they want, and what I want for them. Besides, foremost I wanted to make sure that she would never date anyone. So, I came up with the story of telling everyone that she was into girls and that she is just plain crazy. I should know my eyes are on her always. I did not want to see her go to proms; I did not want to see her succeed. I did not want her to be loved. I would like to see her die, and not walk away from it. I have dreamed of ways to kill her repeatedly. Like this one, I would like to see her be impaled on a sharp wooden stick, starting through her butt hole, and then slowly have gravity have it go up into her delicious miniature body until it hits her brain, and she screams out my girl’s names, as we get what we need. I would love to see a Nevaeh- kabob! I would love to see her stoned out in the open with rocks! I would love to see my girls bite their nipples off with their teeth! I want to see my girl claw her up to head to toe. I hunger to see them scratch her sweet blue eyes that are so heavenly right out of her face! I want to see her gush that cobalt blood like a waterfall from her naked sliced-up body. Yes, I want us to torture her any way we can until she says yes to us. We are going to get at anything of hers we can until she comes with us! As we would, all dance around her, as we would light her up, cheerfully for the last time. How I would love to bleach and fry that perfect hair with chemicals. I and we all in our family want to fuck her up and down anyways we can! Mwah Ha, ha! Yes, Beforehand, we all would kiss, touch, lick, and stick her, and do what we want to get the life from her by sucking away. We would eat her soul away as it would come down from the heavens then through her body, and into ours, as we would drink it out, the way we do. Yes, yes, hell- yes, I can see it now! Yes, I want her soul! Besides, anything or everything I can get out of her to add to my shrine. We even have a voodoo doll of her with pins in it. I have a few things of hers like her hymen-damaged red blood tarnished pink polka-dotted gym underwear, and her indigo pantiliner she had on. That my girl ripped off of her in school, the more things we have the more we can control her mind, but I want more!

Don't believe that, dear. Don't ever believe that. Nobody's bad just because of the way they look. It's what's inside a person that counts.' 'But, Ma, what's inside a person? When people look different are they different inside, too?' Ma didn't answer, she was looking at her hands now, kneading a ball of dough. Saroj thought she had forgotten her and so she said, 'Ma?' Ma turned her eyes back to Saroj. 'I'll show you in a moment, dear. I'll just finish making these.' Saroj watched the stack of dhal puris grow into a flat round tower and then Ma said she was finished and covered them with a cloth and washed her hands. Then she opened the cupboard where she kept her spare jars and bottles and took out six jars and placed them on the kitchen counter. 'Do you see these jars, Saroj? Are they all the same?' Saroj shook her head. 'No, Ma.' The glasses were all different. There was a short flat one and a tall thin one and a medium-sized one, and other shapes in between. Some were different colours: green or brown or clear. 'All right. Now, just imagine these jars are people. People with different shapes of bodies and colours of skin. Can you do that?' Saroj nodded. 'Right. Well, now the bodies are empty. But look…’ Ma picked up a big glass jug, filled it at the tap and poured water into all the jars. 'See, Saroj? Now all the glasses are filled. All the bodies are alive! They have what we call a spirit. Now, is that spirit the same in all the glasses, or different?' 'It's the same, Ma. So people are —' But Ma broke in. 'Now, can you run into the pantry and get the tin where I keep my dyes? You know it, don't you?' Saroj was back even before Ma had finished speaking. Ma opened the tin and picked up one of the tiny bottles of powdered dye. It was cherry-coloured. Ma held the bottle over one of the jars and tipped a little of the powder into the water. Immediately, the water turned pink-red. Ma returned the cap to the bottle and picked up another one. The water turned lime-green. She did that six times and each time the water turned a different colour so that in the end Ma had six different shaped jars of six different colours. 'So, Saroj, now you answer me. Are these people here all the same inside, or are they all different?' Saroj took her time before answering. She puckered her brow and thought hard. Finally she said, 'Well, Ma, really they're all the same but the colours make them different.' 'Yes, but what is more real, the sameness or the differences?' Saroj thought hard again. Then she said: 'The sameness, Ma. Because the sameness holds up the differences. The differences are only the powders you put in.' 'Exactly. So think of all these people as having a spirit which is the same in each one, and yet each one is also different — that is because each person has a different personality. A personality is made up of thoughts, and everyone has different kinds of thoughts. Some have loving thoughts, some have angry thoughts, some have sad thoughts, some have mean thoughts. Most people have jumbles of thoughts — but everybody's thoughts are different, and so everybody is different. Different outside and different inside. And they see those differences in each other and they squabble and fight, because everyone thinks the way he is, is right. But if they could see through the differences to the oneness beyond, linking them all, then…’ 'Then what, Ma?' 'Then we would all be so wise, Saroj, and so happy!

Serves 2 Prep Time: 10 minutes 1 avocado, pitted and peeled 2 cans (5 ounces each) tuna, drained 3 green onions, thinly sliced Juice of 1½ limes ½ jalapeño, minced 1 tablespoon minced fresh cilantro ½ teaspoon chili powder ½ teaspoon salt ⅛ teaspoon black pepper 1 head endive, separated into leaves This dish makes for the perfect lunch—just pack up your tuna in a glass container and wrap your leaves in a slightly damp paper towel inside a resealable bag to keep them crisp. Or, stuff the tuna salad inside a romaine lettuce leaf, hollowed-out bell pepper, tomato, or cucumber cups. This dish would also work with canned chicken or salmon and would taste amazing with a drizzle of cool Ranch Dressing or Avocado Mayo. In a medium sized bowl, mash the avocado with a fork, leaving it slightly chunky. Add the tuna to the bowl, flaking it apart with a fork, and mix to combine with the avocado. Add the onions, juice of 1 lime, jalapeño, cilantro, chili powder, salt, and pepper and mix well.

herb citrus vinaigrette 1½ tablespoons orange juice 1½ tablespoons lemon juice 1½ tablespoons lime juice 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon minced fresh cilantro 1 teaspoon minced fresh parsley ½ teaspoon salt ½ teaspoon black pepper This dressing is great on our Stir-Fry Chicken, and also makes the perfect marinade or topping for fish, shrimp, or scallops, or a fresh green salad. Whisk together the orange juice, lemon juice, lime juice, garlic, and mustard powder in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the thyme, cilantro, parsley, salt, and pepper and whisk until blended.

Carrot, Ginger and Turmeric Soup Prep Time: 10 minutes Cooking Time: 30 minutes Servings: 4 persons Ingredients 1 ½ pounds carrots, chopped roughly 2 tablespoons vegetable oil 2 sticks celery, chopped roughly 1 onion, chopped roughly 1 bay leaf 2 teaspoons turmeric 1 ¾ pint vegetable stock 1 - 2-inch piece of fresh ginger, peeled and sliced thin 2 cloves garlic, sliced thin For serving 4 scallions, sliced 4 teaspoons sesame oil Handful coriander, chopped 1 green chili, chopped 2 teaspoons lime juice Directions Add the oil to large pot and heat. Once hot drop in the celery, onion, bay leaf and carrot stir together and cook for 10 minutes. Next, stir in the turmeric, ginger and garlic cooking for a further 5 minutes. Now pour in the stock, stir and heat until it begins to boil. Turn down the heat and cook on low for 15 minutes or until the carrots become soft. When ready take out the bay leaf and remove from the heat to cool slightly. Place the soup mix into a blender or you have a stick blender use this. Pulse or blend until it becomes creamy and smooth, then return to the stove to reheat. Place the serving ingredients into a dish and mix together. Add the soup to the serving dishes and sprinkle over the garnish. Serve and enjoy.

The long side buffet in the dining room is laden with tureens of rendang and fragrant, steaming rice. Sour green mangoes are shredded in a kerabu: a salad tossed with mint, shallots, and dried shrimp drizzled with lime and spicy sambal sauce.

It’s green. Not a nice subdued British Racing, more Kawasaki Racing. A bilious shade of lime, bordering on fluorescent.

Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root

An old client brought me a bottle of Vinho Verde, so I thought I'd try making a green sangria. Perfect for spring, isn't it?" The pitcher was full of honeydew, green apple, green grapes, lime, basil, and mint. It was light and refreshing, with just the right hint of herbal sweetness. I was in love.

Every July in the city was enriched for me by the secret pleasure of smelling the flowers of a large lime (linden) tree for three streets before it came into view. Such markers in an urban landscape are especially precious.

Ingredients for the sauce: 1/3 cup of tamarind concentrate 2 teaspoons + 1 tablespoon of Thai red chili sauce 5 tablespoons of fish sauce 3 tablespoons of oyster sauce 6 tablespoons of coconut sugar 1 tablespoon of cornstarch 2 teaspoons of tomato paste Ingredients for the Pad Thai: 8 ounces of rice noodles, uncooked 2 tablespoons of avocado oil 1 chicken breast, thinly sliced 2 cloves of garlic, minced 1 teaspoon of ginger, grated 1 shallot, chopped 1/3 cup of carrots, grated 1 red bell pepper, thinly sliced 1 egg, beaten 1 lime wedge A dash of salt and black pepper, for seasoning according to personal preference A dash of fish sauce, for taste 1 ½ tablespoons of tomato sauce Ingredients for garnish: Cilantro, chopped Bean sprouts Green onions, thinly sliced Lime wedges, fresh HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH Methods: a)    Prepare the rice noodles according to the directions on the package. Once they have cooked, drain the noodles and set them aside. b)    In a medium bowl, add in all of the ingredients for the sauce. Whisk them until they have been evenly mixed. Set the sauce aside. c)     In a large wok set over a high heat setting. Add in the oil and once it is hot enough, add in the chicken strips. Cook them for a period of 8 to 10 minutes or until the chicken strips have fully cooked. d)    Add in the grated ginger, minced garlic, and shallots. Stir well to mix them together. Cook this for a period of 30 seconds before adding in the grated carrots and chopped bell pepper. Continue to cook the ingredients for a period of 5 minutes or until they become soft to the touch. Push these ingredients to one side of the wok. e)    On the free side of the wok, add in the beaten egg. Cook it for a period of 1 to 2 minutes or until the egg has scrambled. f)      Add in the cooked noodles and pour the sauce over the top. Toss to mix the noodles with the remaining ingredients. Cook everything for a period of 1 to 2 minutes or until the sauce is thick in consistency. Remove the noodles from the heat.

Jaylynn has a halo of spikes and thorns over her head, which digs into her forehead, and the blood runs down her shadowy brown wavy wispy hair. Her eyes can glow the color of pink. ‘I call them Olivia Cooper eyes! You know, with the black teardrops!’ and her dark cherry black blood flows from them too, as we talk. I think I saw from time to time a black widow crawling on her, making webs on her body. (So- hair-raising.) Along with the markings of unlucky, thirteen were tattooed on her and chiseled into her chest. Other insignias are cataloging her, she has numbers on her marking her like a beast. She has the cereal barcode numbers of- (J-N-0069699611) on her left butt cheek, which glows lime green in the dark! You are nothing but a number along with your first and last initials when you are a dark angel. She can have fire readily available at her fingertips, sharp retracting claws. Along with withdrawing fangs and horns. She also has a very elaborate samurai-like sword with a curved blade. As well as, yes you guessed it! She can sparkle like many thousands of little reflective broken mirrors in the brilliant full moonlight. I never thought I would speak to a black angel, yet she is my little girl, how could I not? ‘To live is to be haunted, to die is to be unperturbed.’ I remember back when she was on the edge of fifteen, and my life was entertaining, pleasurable, and stimulating. Not at all like now; I remember her first days of high school everything seemed flawless, little did I know, that the tower's children had their children, and their evil spirits were passed down to the next demons in the circle of pain; his clan started torturing my little girl until her end. Just as there, mothers did with me. All my life I have tried to prove this story… but how do I write a story that seems so silly to other people that do not understand?

For the past three months, she'd been sticking rigorously to her diet. She ate an apple and a spoonful of peanut butter for breakfast, a salad with grilled chicken breast for lunch, and a Lean Cuisine for dinner. At work, she avoided the carb-heavy staff meals. One of the sous-chefs was always happy to roast her some chicken breast or salmon. She'd chew spearmint gum while she cooked, and allow herself just a taste of even her favorite dishes. At bedtime, after her mom had gone to bed, she would sneak into the kitchen to slug down a shot of the vodka that she kept in the freezer, with a squeeze of fresh lime. Without that final step, she faced a night lying in bed, listening to her mom snuffling and sighing and sometimes weeping through the thin bedroom door, tormented by thoughts of everything she wanted to eat, when she started eating again: brownies with caramel swirled on top, and a sprinkling of flaky sea salt on top of that. Spicy chicken wings; garlic with pea shoots; spicy tofu in sesame honey sauce, curried goat- from the Jamaican place she'd discovered- over rice cooked with saffron. Vanilla custard in a cake cone, topped with a shower of rainbow sprinkles; eclairs; sugar cookies dusted with green and red; and hot chocolate drunk in front of a fire.

I stop regularly to examine the landscape. A range of porcelain blue mountains rises off to my right. They exhibit a slight dichotomy of character, being smooth as glass in some places and craggy in others. Glittering streams of meltwater ribbon through the rocks. The lower slopes are startlingly colorful. They are lit up with lichens in lime green, yellows, pink and fiery orange.

Haint Blue To free yourself of the haint, you need to vanquish it. Paint your porch the color of water which is power, with the might to scatter blue light to the green of seawater. But remember how heavy color can be. How shades of blue came from true indigo, which needed an abundance of water and limestone above the bedrock before it became a cash crop, which needed to be pounded and crushed, and dusted with wood ash to make blue cakes, which was the currency of slavery: a bolt of cloth dyed indigo for one human body. But mixed with lime and some white mineral, it resembled water which haints could not cross over.

Winter took in her surroundings. There was a tacky disco ball hanging in the center of the room and multicolored strobe lights bouncing off it. Cheap pink and lime-green streamers hung all over the room, as well as sparkling tinsel left over from Christmas. There were remnants of every holiday strewn about and champagne bottles on every table. If this was what getting old looked like, winter might not mind it. Each person in that room had lived such a life. They had had kids and grandkids and heartache and happy times. They probably had seen every peak and every valley the world had to throw at them. If she was going to learn how to make the most of her life, rather than just survive it, it was going to be from them.

We ordered way too much food, but Vietnamese is a cuisine I don't try often, and I wanted to absorb every taste and texture. We started with the signature Tamarind Tree Rolls---salad rolls with fresh herbs, fried tofu, peanuts, fresh coconut, and jicama. We then moved on to the Crispy Prawn Baguette---a lightly fried prawn and baguette served with hoisin and fresh chili sauce. I was impressed at how light and crisp the batter was----it was no more than a dusting. For a main course Nick ordered a curry chicken braised with potato and served with fresh lime and chili sauce. I couldn't help myself---I ordered the beef stew. I do this almost anywhere I go, because the cultural permutations are infinite. This one was fresh and citrusy with a dash of carrot, lime, pepper, and salt. I mentally developed some changes for my next stew. We also ordered green beans stir fried with garlic, and Shrimp Patty Noodles---a frothy bowl of vermicelli noodles, tomatoes, fresh bean sprouts, shredded morning glory, and banana blossoms.

In that lime-green mini and those crazy glasses, she was five feet eight inches of giving zero fucks.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

Luperón Papaya Salsa There is no such thing as a small papaya in Luperón. I created this salsa to take advantage of the half we regularly had left after breakfast. Serve it alongside grilled chicken or fish—or with cream cheese on crackers, as a happy hour snack. 1⁄2 large ripe papaya, diced (about 2 cups) 1⁄2 cucumber, peeled, seeded, and diced 1⁄2 small red onion, thinly sliced and separated into rings, and rings cut in half 3 tablespoons finely chopped fresh cilantro 1⁄2–1 small hot red or green pepper, seeded and finely chopped (or to taste) 1 lime, juiced 3 tablespoons fruity olive oil Salt and freshly ground black pepper 1. Combine the papaya, cucumber, onion, cilantro, and hot pepper. Set aside. 2. Whisk together the oil and half the lime juice, and season to taste with salt and pepper. Toss with papaya mixture. 3. Taste before serving and adjust flavor with additional lime juice. Serves 4 Tips • This salsa works equally well with ripe mango, or a combination of mango and papaya.

Grilled Tuna, Three Ways The only trick to this dish is to grill the tuna quickly over high heat, so it’s seared outside and rare within. 4 6–8-ounce tuna steaks 2 tablespoons fresh lime juice 2 tablespoons olive oil 1 tablespoon dark rum Salt and freshly ground black pepper 1. Combine marinade ingredients and rub into both sides of tuna. Cover and let tuna sit about 10 minutes at room temperature. 2. Meanwhile, preheat barbecue. 3. Grill tuna over high heat about 2 minutes per side for rare, brushing occasionally with remaining marinade. Serve hot or cold one of the following ways. • Grilled Tuna with Wasabi: Mix 2 tablespoons wasabi powder (Japanese green horseradish powder) with enough water to form a paste and allow to stand 5 minutes for flavor to develop. • Grilled Tuna with Mango Salsa (see page 101). • Chilled Tuna with Lemon-Dill or Lime-Cilantro Mayonnaise: Combine 1⁄2 cup mayonnaise with 1 tablespoon freshly squeezed lemon juice and 1 tablespoon finely chopped fresh dill; or 1 tablespoon freshly squeezed lime juice and 1 tablespoon finely chopped cilantro. Refrigerate briefly to allow flavors to blend.

Sautéed Dorado with Creole Tomato Sauce “First, catch a 3-foot dorado,” my step-by-step notes for this recipe begin. That part over, the preparation is simple—all that fabulously fresh fish requires. With white-fleshed, delicate fish such as dorado, I prefer to garnish it with the sauce, rather than cook it in the sauce, as Daphne did with her tuna in Bequia. For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 21⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down.

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

In the clearing he saw a creature. Some eight feet tall, it was built along the lines of a dragon, with teeth like a T. rex and a slashing pair of front claws. The thing flickered in the moonlight, its powerful body and tail covered with iridescent purple and lime-green scales. “What the hell is that?” Butch whispered, fumbling to make sure the door was locked. “Rhage in a really bad mood.” The

Crows lined the crumbling and contaminated road that led to Stonewall. As Rachel Wheeler approached, they lifted one by one against the hazy October sky. A muted lime-green aurora shimmered behind the clouds as if the black birds were swimming against a frothy tide. The hardwood trees on the surrounding Appalachian slopes were gone to gold and scarlet, and the strange light hinted at the gray winter waiting ahead. One of the crows turned, and its eyes flashed with fire. A blood-chilling caw cracked the brittle air. Rachel slid her machete from its canvas sheath, but the crow veered wildly and then rejoined the broken formation heading south toward the distant city of mutants.

Andrew sifted through the photos: lush, sprawling gardens of herbs and flowers, others dotted with crabapple trees, woodbine, and hawthorn- not that he could name anything. Sorrel leaned over her shoulder and brushed against Andrew's hand. He shivered and pushed it away. For a moment he thought that the gardens in the pictures had come to life as Sorrel's scent drifted over him. She smelled of summer and sea with a whisper of something he couldn't name, familiar and strange at once. He didn't know that Patience Sparrow had concocted special cologne for Sorrel's trip. It was made of privet blossom, new green grass, lime, and the smallest hint of patchouli and had been the last she packed.

EL Ideas- Chef Phillip Foss Valentine's Day Menu freeze pop- honeydew/truffle/bitters shake and fries- potato/vanilla/leek black cod- black rice/black garlic/black radish cauliflower- botarga/anchovy/pasta brussels sprouts- grits/kale/horseradish apple- peanut/bacon/thyme french onion- gruyere/brioche/chive ham- fontina/butternut/green almonds pretzel- beer/mustard/cheddar buffalo chicken- blue cheese/carrot/celery steak- components of béarnaise pie- lime/graham crackers/cream cheese movie snacks- popcorn/Twizzlers/Raisinets

In the reflection I see my shoulder-length curly brown hair. My lime-green pajamas. My striped slippers.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

an utterly spellbinding slice of earth, like no place I’d even seen”—a Willy Wonka world of lime-green pools and pink crystal towers and subterranean waterfalls.

It’s as if we’ve stepped into a Constable painting, a bucolic vision of England. There’s a single oak ahead of us in the heart of the valley; the grass is lime-green and the steep sides of the Cotswold escarpment are covered in dense woodland.

COLEMAN SLEEPING BAG: LIGHTWEIGHT, LIME GREEN W/ BEIGE INTERIOR, WELL USED, ZIPPER BROKEN. 22 T-SHIRTS, SEVEN: ASSORTED BRANDS, COLORS, AND STYLES. 23 ENERGIZER LED FLASHLIGHT (NO BATTERIES). 24 SCARF: GRAY/BLUE STRIPED ACRYLIC FABRIC, FRINGE MISSING ON ONE END.

Foreword Reviews Magazine. Foreword Reviews. Summer 2014 issue. "By way of introduction to Vivienne Kruger’s Balinese Food, bear in mind that eight degrees south of the equator, this modest-sized lava rich, emerald green island rests among the 17,508 remote, culturally distinct constellation of Indonesian islands. It is home to three million mortals who believe they are protected by an unfathomable number of Bali-Hindu goddesses and gods that inhabit the island’s sacred mountain peaks. The Balinese are unlike almost any other island people in that they are suspicious, even distrustful of the sea, believing mischievous spirits and negative powers dwell there—the underworld, as it were. Yes, they eat seafood, they just mostly let other Indonesians do the fetching. Fittingly, Kruger’s masterful use of language; dogged, on the ground conversations with thousands of Balinese cooks and farmers; and disarming humanity leads to a culinary-minded compendium unlike almost any other. Bali, you got the scribe you deserved. What made Kruger’s work even more impressive is the fact that almost nothing about Balinese food history has been written down over the years. She writes: “Like so many other traditions in Bali, cooking techniques and eating habits are passed down verbally by elders to their children and grandchildren who help in the kitchen. However, Indonesia has an old orally transmitted food culture because the pleasure of storytelling is entwined with the pleasure and effort of cooking and eating.” Balinese Food is framed around twenty-one chapters, including the all-important Sacred Ceremonial Cuisine, Traditional Village Foods, the Cult of Rice, Balinese Pig, Balinese Duck, and specialized cooking techniques like saté, banana leaf wrappers, and the use of bumbu, a sacred, powerful dry spice paste mixture. In the chapter Seafood in Bali, she lists a popular, fragrant accompaniment called Sambal Matah—chopped shallots, red chilies, coconut oil, and kaffir lime juice—that is always served raw and fresh, in this case, alongside a simple recipe for grilled tuna. An outstanding achievement in the realm of island cooking and Indonesian history, Balinese Food showcases the Balinese people in the most flattering of ways.

Benny, still dressed in his lime green tuxedo with bright

. . . with a dyed lime green egg.

Week One Shopping List Vegetables 2 red bell peppers 3 jalapeño peppers 2 medium cucumbers 1 small head green cabbage 7 medium carrots 1 head cauliflower 4-inch piece fresh ginger 4 butter or Bibb lettuce leaves 1 pound fingerling potatoes 5 cups fresh spinach 6 medium tomatoes 3 cups cherry tomatoes 4 medium zucchini Herbs 1 bunch fresh basil 1 bunch fresh cilantro 1 bunch fresh flat-leaf parsley Fruit 1 large apple 5 bananas 2 pints fresh blueberries (or 1 pound frozen) 3 lemons 2 limes Meat and Fish 1 whole chicken, about 4 pounds 4 pork chops 1½ pounds flank steak 1 pound peeled and deveined shrimp Dairy 6 ounces whipped cream cheese 26 eggs 8 ounces feta cheese 14 ounces goat cheese 1 pint plain Greek yogurt 6 ounces sour cream Miscellaneous 3¼ cups plus 2 tablespoons unsweetened almond milk 16 corn tortillas 3 cups salsa verde or tomatillo salsa 2 (12-ounce) packages silken tofu 4 whole-wheat tortillas 2 whole-wheat pita breads 1 loaf of whole-grain bread

Let us help." "You already did." My voice didn't betray anything. "Both of you helped plan this. You lent me this car. Aubrey put up the funds." He raised his brow. "Lending you this car doesn't count as helping. It was more like public service. If you drove your car, the noise would wake up all of Haverleau." "It's not that bad —" "Yeah, if you want to be as obvious as a rhinoceros." I gave a pointed look at his lime-green coat and bright maroon sweater. Talk about burning my retinas. "Pot calling kettle." He glanced at himself. "It's seasonal. I look Christmasy.

BLACK BEAN LETTUCE BUNDLES SERVES 4 2 cups cooked or canned no-salt-added or low-sodium black beans, drained and rinsed ½ large, ripe avocado, peeled, pitted, and mashed ½ medium green bell pepper, seeded and chopped 3 green onions, chopped cup chopped fresh cilantro cup mild no-salt-added or low-sodium salsa 2 tablespoons fresh lime juice 1 clove garlic, minced 1 teaspoon ground cumin 8 large romaine lettuce leaves In a bowl, mash the beans and avocado together with a fork until well blended and only slightly chunky. Add all the remaining ingredients except the lettuce and mix. Place approximately ¼ cup of the mixture in the center of each lettuce leaf and roll up like a burrito.

On the way out, Lucas ran into Treena Ross in the hallway. She was wearing a lime-green dress and matching lime-green shoes with two-inch heels. She was carrying a dog the size of a walnut that seemed to have been bred to be frightened; it whimpered when it saw Lucas, and then Ross coming up behind.

Marcie felt something on her hair and woke to look into Ian’s rich brown eyes. Dawn was barely lighting the cabin and he was running his big hand over her curls. “Morning,” she said sleepily. He didn’t say anything. He just lowered his lips to hers and touched them gently, sweetly. She felt the brush of his beard, the soft flesh of his lips and let her eyes drop closed. He moved over her mouth for a moment. She moaned and slipped an arm around his neck, holding him there. He pulled back just a little and whispered, “We’re snowed in, honey.” “Good.” “I was jealous of Bobby, you know,” Ian said, petting her hair back along her temple, moving it over her ear. “Be careful, Ian—you’re talking about ‘it.’” “I’m ready to tell you anything you want to know. We were all a little jealous of Bobby. He had something real special with you. You sent him panties.” Her cheeks warmed in spite of herself. Her eyes got very round. “He showed you?” Ian chuckled. “He showed everyone. Very skimpy panties. I think they were lime-green with black lace or something.” “I cannot believe he showed you!” “He was proud of them. He kept them tucked in his inside pocket like a good-luck charm.” “They were perfectly clean, I’ll have you know.” “Aw, that almost comes as a disappointment,” Ian said, chuckling. “They should have had your scent on them.” “They had Tide and Downy on them!” “And you sent him that picture—on the motorcycle.” She put her hands over her face. In muffled tones she muttered, “I’m mortified.” He pulled her hands away and lightly kissed her again. “So the night I almost froze to death was actually the second time you’ve seen me in my underwear.” “Technically, I’ve seen your underwear a ton of times. I came home a couple of times to see your cute little rump sticking out of the covers, not to mention all that underwear on my tub, drying out,” he said. “And I’d trade my life to see you in your underwear again.” Her eyes got round for a minute, but then she smiled slightly and a little laugh escaped her. “I’ve heard some interesting come-ons in my limited experience, but that’s a new one. Tell me, do I have to shoot you after you peek?” “What if I told you, you might have to shoot me to stop me? Would that scare you?” “You don’t scare me, Ian. I know you’d protect me from anything. Even yourself.” He

then you saw the vampires, smeared in purple and lime-green sunblock, patrolling those snow-white walls

Closing in on three hundred pounds, the woman with her in lockup looked like a Sumo wrestler squeezed into a bright, lime-green spandex outfit. She might have been a jogger, but her garish makeup suggested otherwise.

Ginger Glazed Salmon   1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste   Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center.   In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad.

Can you see the entry?” “Yes.” “Watch.” “It’s only two o’clock. Will be hours before he come.” “Watch.” He expected her to fidget or try to make conversation, but she didn’t. She sat behind him, a second presence in the car, quiet and still, watching. They watched for an hour and ten minutes, silent, as people came and went around them, parking, backing out, pushing buggies filled high with groceries. Rina did not move or speak for the entire time, but then she suddenly pulled herself forward, and pointed past his chin. “That window on the top floor, on the side there away from the freeway. That was mine.” Then she settled back and said nothing more. Pike studied her in the rearview, but only for a moment. He didn’t want her to catch him staring. An hour and twenty minutes later, she abruptly pulled herself forward again. “That girl. She is one of the girls there. In the green.” A young woman in black spandex shorts and a lime green top came around the corner and went to the glass door. Her dark hair was pulled back into a sleek ponytail, and a large gym bag was slung over her shoulder. On her way back from the gym. She was lean and fit, but her breasts were too large to be natural. She looked very young. Rina said, “You see? I know this girl when they bring her here. They make her waitress, and then she dance.” “Stripper.” “Yes. And this.” The girl let herself into the lobby, then pushed a button for the elevator. Fifteen minutes later, Rina pulled forward again. “There. In the black car.” A black BMW convertible turned off Sepulveda and crept past the building as if looking for a parking place. The driver was a white male in his twenties with a thick neck and long, limp hair. He wore a white shirt with the sleeves rolled, a day-old beard, and mirrored sunglasses. Pike

Cuban Black Bean Soup with Garlic “Mashed Potatoes” Serves: 5 For the Soup: 1 small onion, chopped 3 cloves garlic, minced 1 tablespoon chili powder 2 teaspoons ground cumin 3 cups cooked black beans or 2 (15-ounce) cans low-sodium black beans, drained and rinsed 3 cups low-sodium or no-salt-added vegetable broth ⅔ cup low-sodium all-natural salsa 1 tablespoon lime juice A few dashes of chipotle hot sauce ½ bunch cilantro, chopped 4 green onions, chopped For the “Mashed Potatoes”: 1 large head cauliflower, chopped 1 small clove garlic, minced ½ to 1 cup soy, hemp, or almond milk (to desired consistency) ¼ teaspoon pepper, or to taste ¼ cup nutritional yeast 2 stalks green onions, chopped Sauté onion and garlic in a splash of low-sodium vegetable broth until tender. Add chili and cumin, stir until combined. Add beans, vegetable broth, salsa, lime juice, and hot sauce. Bring to a boil, then cover and simmer about 45 minutes. Remove from heat and purée about half of the soup in a high-powered blender. Stir in cilantro and green onions. Cover and set aside until ready to serve. Steam cauliflower until tender. Place into high-powered blender along with remaining ingredients except for green onions and blend until smooth (add nondairy milk until desired consistency). Serve soup topped with “mashed potatoes” and garnish with green onions. PER SERVING: CALORIES 259; PROTEIN 20g; CARBOHYDRATE 42g; TOTAL FAT 3.1g; SATURATED FAT 0.7g; SODIUM 138mg; FIBER 15.2g; BETA-CAROTENE 503mcg; VITAMIN C 88mg; CALCIUM 134mg; IRON 4.6mg; FOLATE 260mcg; MAGNESIUM 123mg; ZINC 3.3mg; SELENIUM 3.1mcg

I took a popsicle out of the freezers. It was her favorite---sugared violets, mint, and lime zest. The flowers were frozen in the translucent green popsicle, their gorgeous deep purple petals suspended amid tiny flecks of lime zest and a few sprigs of mint.

You're in love. Taken until the month of August. You're in love - Your sonnets make Her laugh. All your friends disappear, you are not quite the thing. - Then your adored one, one evening, condescends to write to you...! That evening,... - you go back again to the dazzling cafes, You ask for beer or for lemonade... - You are not really serious when you are seventeen And there are green lime trees on the promenade...

Flying Caterpillar in St Eval the most randomly named pub Ellie had ever frequented, it was also one of the nicest. More modern than the Seven Stars, it bridged the gap between pub and wine bar, with pristine white walls and dark walnut tables and bar-top, the soft furnishings lime green and neon pink, the bar taps brushed copper. It was a smidgen pretentious, but the mostly local clientele helped soften the edges, and it did a good selection of local wines.

The lead car in the motorcade was only a few yards away, but he didn’t know which car the tyrant was in. He saw a policeman watching the approaching procession and asked him. ‘The third car,’ the policeman answered, as excited by the scene as everyone else. Nedjo could see lime green feathers above the third car and knew it was the tyrant. He took the bomb from under his jacket and aimed for the feathers. Today he would prove that he was no traitor.

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

For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.

They left Chickasaw Gardens and drove west with the traffic toward downtown, into the fading sun. They held hands, but said little. Mitch opened the sunroof and rolled down the windows. Abby picked through a box of old cassettes and found Springsteen. The stereo worked fine. “Hungry Heart” blew from the windows as the little shiny roadster made its way toward the river. The warm, sticky, humid Memphis summer air settled in with the dark. Softball fields came to life as teams of fat men with tight polyester pants and lime-green and fluorescent-yellow shirts laid chalk lines

The lime lorry was waiting, its voracious motor rumbling, while bright spotlights scanned the houses on either side of the street. On the side of the vehicle, those meaningless words printed in dark green. Was it the name of a revolutionary new company, or that of the end of it all—the apocalypse?

Everywhere I look, everywhere I turn: salad. Potato salad. Pasta salad. Tuna salad. Ham salad. There aren't any leafy green ones, although some, like my aunt's beloved cottage cheese lime Jell-O salad, are decidedly green. No, the bowls lining the tables and windowsills are filled with the kinds of salads I grew up with in Michigan, most containing some combination of proteins and carbs, the ingredients bound up with a spoonful of mayonnaise or its zesty cousin, Miracle Whip, my mother's all-time favorite condiment. She told me she'd never met a recipe that couldn't be improved by a spoonful of Miracle Whip. That, and maybe a dash of rum.

Phase I Shopping List For smoothies: 5 red apples 5 small bananas 3 medium oranges 1 bag red or green grapes 5 pears 3 avocados (can use for soups, too) 1 bunch fresh spinach 3 limes 4 (10- or 12-ounce) bags frozen raspberries 2 (10- or 12-ounce) bags frozen blueberries 2 (16-ounce) bags frozen strawberries 1 (16-ounce) bag almonds (can also use for snacking) Ground cinnamon Almonds or 1 (16-ounce) bag almond meal, depending on the strength of your blender Plain or vanilla protein powder (see this page for a complete guide to buying protein powder) 1 (12-ounce) bag ground or whole flaxseeds or chia seeds, depending on the strength of your blender (Some, like the blenders I describe on this page, will be able to grind the seeds themselves. Less powerful machines might require ground seeds.) ½ gallon fat-free, 1 percent, or 2 percent organic milk (or unsweetened nondairy milk of your preference) 1 quart fat-free, 1 percent, or 2 percent plain Greek yogurt (Chobani, Oikos, Fage, Trader Joe’s, Siggi’s, or Icelandic Skyr) For soups: 1 head broccoli 2 medium zucchini 1 pound carrots (can be used for snacking, too) 1 box bouillon cubes (I prefer Knorr’s) Garlic powder Onion powder For snacks: 1 pint fresh blackberries or raspberries 1 small package high-fiber crackers, like Ryvita ½ pound low-fat cheese of your choice 1 (5-or-so-ounce) bag air-popped, low-cal popcorn 1 pound sliced turkey 1 (12-ounce) package frozen or fresh peeled edamame

Nectar?” “Definitely not nectar.” The taste exploded in my mouth. Immediately, I realized what she was giving me and why: Mountain Dew, the glowing-lime-green elixir of perfect sobriety.

They say she was seen on occasion Pacing the rocks, staring out at the midnight sea And in a feud with her neighbor She stole his dog and dyed it key lime green

Gloria's soup is the same creamy white as her mousse, and dotted with crispy haggis croutons arranged in a half-moon shape. The "tattie scone" isn't the classic tattie scone, which is a flat potato-and-flour pancake fried crisp in a pan, but more like the risen scone you have with afternoon tea. Susan picks up the spoon and dips into the soup. "Ohhhhhhh. The soup is perfect, smooth and luscious, with a slight tang from the turnips (the "neeps" of the title) that keeps it from being too heavy. The finishing flavor is smoky, peaty. A little whisky, perhaps? The haggis croutons crunch as she bites into them, and the burst of spice further tames and complements the velvety richness of the soup. She devours every bit, sopping up the last of it with the scone, which is surprisingly fluffy for something made with potato. Like that morning's amuse-bouche, she's sorry when the dish is finished. But then Gloria appears, whisks the bowl away, and replaces it with a plate of seared trout with a lime-green sauce. On the side is rainbow chard and a small potato, split open, insides fluffed, topped with tuna tartare- a cheeky nod to a favorite Scottish meal of tuna salad-topped baked potato. "Trout with a lemony samphire sauce

In my school, if your skirt is just one centimetre too short, they make you change into the stinkiest, skankiest pair of lime green joggers they can find in the lost property box, with stains that you really don’t want to know where they came from and the stench of a thousand backsides.

My excitement about Sunday is unbridled. My heart constantly pounding. I dyed my hair pink. Then saw Leo’s face. Dyed it back. Borrowed Sadie’s lime-green-and-pink dress with orange trim. I feel a need to be bright and colorful and noticeable. Yet classy.

His frown only deepens as he stares at my smiling lips. Then jerking his smooth jaw up, he asks, “What’s this one called?” I touch my lips. “Oh. Uh, Queen of the Bards.” It’s dark-green lipstick, almost black, and I’ve paired it with a lime green maternity dress with black printed flowers and black flats. I’ve given a lot of thought to my appearance. This is the first time I’ll be meeting a friend of the guy I love and I’m trying to make a good impression. “Why?” he asks. “Because of Bardstown. Our town. I love it.” “Good,” he almost growls. I frown. “Good what?” “To know the name of the lipstick that I’m going to wipe off your lips.” And then he does just that. He grabs my face and leans down to kiss me. I’ve gotten a lot heavier now but I’m still a ballerina and my toes jump up so I can meet him halfway.

Spring had fought winter and won by the time they reached central Romania. In the valleys, the leaves were out, lime-colored and shimmering on warm breezes. And the snowpack in the Carpathian Mountains to the south was in full retreat. High and low and on both sides of the route, wildflowers bloomed in disarrayed carpets of scarlet, canary, and violet. They filled the air with sweet, intoxicating scents that could trick the mind into believing there was no such thing as war, no such thing as hatred between men or countries or religions.

I guide Delia through the slaw: green cabbage with fennel and green apple and a light dressing of rice wine vinegar, sugar, lime juice, canola oil, and caraway seeds. Kai makes the butternut squash with applesauce, nutmeg, grains of paradise, and cinnamon. I work on a light pasta salad that I have been playing with, orecchiette pasta with white beans, chopped celery, green peas, and feta in red wine vinaigrette with fresh oregano. The case gets filled, Kai takes off, the doors get opened, and we begin to serve customers. While Delia takes a phone order, I head into the kitchen and take the brisket out of the oven. It is mahogany brown and juicy, and perfumes the kitchen immediately, the scent wafting out into the store. "What is that smell?" Delia says, eyes closing, inhaling deeply. "That, is hope," I say.

I’d never heard of a feijoa before I arrived in New Zealand. They’re a small green fruit that looks like a cross between an avocado and a lime on the outside, but inside boasts a fragrant yellow flesh with a texture much like a ripe pear’s. The flavor is an acquired taste—sweet and perfumed, a combination of a dozen other things—but to me, they are just simply, sublimely feijoa.

I never did find Crazy Cow. I stopped searching the day I found the shirt Vik wore on our last evening, Christmas night. It was a lime-green cotton shirt. I remembered him fussing that he didn't want to wear it, it had long sleeves, which he didn't like. Steve rolled up the sleeves for him. "There, that looks smart." When I found the shirt, it was under a spiky busy, half-buried in sand. I pulled it out, not knowing what this piece of tattered yellowing fabric was. I dusted off the sand. Those parts of the shirt that had not been bleached by salt water and sun were still bright green. One of the sleeves was still rolled up.

he gave his mind and his eyes instead to the land, the mother of whiteness; to the falling snow, a host of dove-grey particles against the pale downy sky; a rush of white against the dark trees and bushes. To the sunlit snow, golden white against blue on the roofs of the villages, and the bright lime green and umber of the trunks of the thinning forests, their snow-white profiles lost to the vaster white space of the sky.

Title: Professional Bridesmaid for Hire—w4w—26 (NYC) Post: When all of my friends started getting engaged, I decided to make new friends. So I did—but then they got engaged also, and for what felt like the hundredth time, I was asked to be a bridesmaid. This year alone, I’ve been a bridesmaid 4 times. That’s 4 different chiffon dresses, 4 different bachelorette parties filled with tequila shots and guys in thong underwear twerking way too close to my face, 4 different prewedding pep talks to the bride about how this is the happiest day of her life, and how marriage, probably, is just like riding a bike: a little shaky at first, but then she’ll get the hang of it. Right, she’ll ask as she wipes the mascara-stained tears from her perfectly airbrushed face. Right, I’ll say, though I don’t really know. I only know what I’ve seen and that’s a beautiful-looking bride walking down, down, down the aisle, one two, three, four times so far this year. So let me be there for you this time if: — You don’t have any other girlfriends except your third cousin, twice removed, who is often found sticking her tongue down an empty bottle of red wine. — Your fiancé has an extra groomsman and you’re looking to even things out so your pictures don’t look funny and there’s not one single guy walking down the aisle by himself. — You need someone to take control and make sure bridesmaid #4 buys her dress on time and doesn’t show up 3 hours late the day of the wedding or paint her nails lime green. Bridesmaid skills I’m exceptionally good at: — Holding up the 18 layers of your dress so that you can pee with ease on your wedding day. — Catching the bouquet and then following that moment up with my best Miss America–like “OMG, I can’t believe this” speech. — Doing the electric and the cha-cha slide. — Responding in a timely manner to prewedding email chains created by other bridesmaids and the maid of honor.

The road led through a wood of great beeches and then into a shallow valley, with the green backs of downs peeping over the distant trees. After Scotland the air smelt heavy and flat, but infinitely sweet, for the limes and chestnuts and lilac bushes were domes of blossom. Presently I came to a bridge, below which a clear slow stream flowed between snowy beds of water-buttercups. A little above it was a mill; and the lasher made a pleasant cool sound in the scented dusk. Somehow the place soothed me and put me at my ease. I fell to whistling as I looked into the green depths, and the tune which came to my lips was “Annie Laurie”.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

Dulce et Decorum Est Bent double, like old beggars under sacks, Knock-kneed, coughing like hags, we cursed through sludge, Till on the haunting flares we turned our backs And towards our distant rest began to trudge. Men marched asleep. Many had lost their boots But limped on, blood-shod. All went lame; all blind; Drunk with fatigue; deaf even to the hoots Of tired, outstripped Five-Nines that dropped behind. Gas! GAS! Quick, boys!—An ecstasy of fumbling, Fitting the clumsy helmets just in time; But someone still was yelling out and stumbling, And flound’ring like a man in fire or lime . . . Dim, through the misty panes and thick green light, As under a green sea, I saw him drowning. In all my dreams, before my helpless sight, He plunges at me, guttering, choking, drowning. If in some smothering dreams you too could pace Behind the wagon that we flung him in, And watch the white eyes writhing in his face, His hanging face, like a devil’s sick of sin; If you could hear, at every jolt, the blood Come gargling from the froth-corrupted lungs, Obscene as cancer, bitter as the cud Of vile, incurable sores on innocent tongues, – My friend, you would not tell with such high zest To children ardent for some desperate glory, The old Lie: Dulce et decorum est Pro patria mori. (1917–1918)

Take the juice of one lime and add it to two cups of diced watermelon, one cup of diced and peeled cucumber, three or four sliced green onions, a couple of tablespoons of fresh cilantro that’s been cut very fine, two teaspoons of jalapeno peppers cut up just as fine, or more if you want it hotter, and a teaspoon of sugar. It’s the best thing in the world with fresh fried corn tortilla chips,

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

She watched with envy as dancers bobbed and swayed to the raging music like an undulating wave in an angry sea. Pungent odors of sweat and incense mingled with the less obtrusive smells of whiskey and flash pots from the stage. Laser lights and strobes flashed like lightning in time to the thunder of heavy bass and drums. The whole place thrummed with energy as if on the brink of an explosion. Any other time, she might have felt out of place in her conservative cream silk blouse and knee-length taupe skirt amidst the metal-studded leather and ripped denim. The women frowned at her attire while the men gave her a wide berth as if she might burst into religious sermon if they came too close. With a resigned shrug, she raised a hand to pat the sleek French twist in her hair lest one of the unruly locks escape its prison. Satisfied that every hair held its place, she turned her gaze to the crowd around her. “Hey there, pretty girl.” One of the bartenders set a gin and tonic with two slices of lime in front of her before she had spoken a word. She tried to hand him a ten-dollar bill but he waved it away with a shrug and a wink. “Your drinks are on the house tonight.” As he returned to the other end of the bar, her gaze followed him. This particular broad-shouldered bartender was the reason most females came to Felony, and she was no exception. His name was Jack. They had a passing acquaintance limited to brief discussions of the weather and sports, mingled with occasional flirtatious remarks. Although she had a huge crush on him, she’d never admitted it to anyone including herself. Jack represented everything that was absent from her life; spontaneity, promiscuity… adventure. He was the green grass on the other side of her self-imposed fence, a temptation that she coveted but would never taste.

Whatever my future held, I was certain it wouldn’t be borne on the bitter wind that blew along Broadway. It was waiting in a place where lime-green leaves burst forth from soil the color of night, where flowers bloomed under skies on fire, where pariah dogs fucked in the streets and wild monkeys called in the twilight—a place where women smiled and the moon smiled with them.

Cheskin’s offices are just outside San Francisco, and after we talked, Masten and Rhea took me to a Nob Hill Farms supermarket down the street, one of those shiny, cavernous food emporia that populate the American suburbs. “We’ve done work in just about every aisle,” Masten said as we walked in. In front of us was the beverage section. Rhea leaned over and picked up a can of 7-Up. “We tested Seven-Up. We had several versions, and what we found is that if you add fifteen percent more yellow to the green on the package—if you take this green and add more yellow—what people report is that the taste experience has a lot more lime or lemon flavor. And people were upset. ‘You are changing my Seven-Up! Don’t do a ‘New Coke’ on me.’ It’s exactly the same product, but a different set of sensations have been transferred from the bottle, which in this case isn’t necessarily a good thing.

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates

The same hideous cat-piss-scented, lime-green carpet that polluted the lobby graced the floor.

Even the narrow canals around the Rialto teemed with floating shops- a small barge piled with jumbled green grapes, a boat heaped with oranges and limes, and another listing under a mountain of melons. I jogged along, drunk on all the colors and smells of the known world: pyramids of blood oranges from Greece, slender green beans from Morocco, sun-ripened cherries from Provence, giant white cabbages from Germany, fat black dates from Constantinople, and shiny purple eggplants from Holland.

I shook my head, dazzled by the gleaming lime-green glass tile of the countertop, the matching walls and multicolored abstract painting across from the toilet. The light and color were so radiant, I could almost taste citrus. “Is there a lock on the bedroom door?” I asked.

It was a fabulous sundress though. With it's soft yellow fabric and lime green threading. What wasn't there to like? Especially considering it had pockets. I mean really, dear reader, who doesn't like a dress with pockets? Imagine all the twine you could put in there. Or lint, or pennies, or even a helpless puppy lost and alone. That would make an especially good use of a sundress pocket.

If possible, get the ingredients at your local farmer’s market. Food tastes better when you know where it comes from. ⅓ cup honey 2 cups melon cubes ⅓ cup lemon or lime juice 2 cups green seedless grapes 6 fresh mint leaves, 1 cup fresh blueberries finely snipped 1 cup fresh pineapple chunks Use a whisk or hand mixer to whip the honey until it turns thick and opaque. Add the lemon or lime, then stir in the mint leaves. Combine the fruit in a large glass or pottery bowl. Pour the honey mixture over and stir gently to coat. Serve immediately with a clear flute of sparkling water or Prosecco. [Source: Original]

The serviced apartment was advertised as a luxury penthouse, but the reality was very different; it looked like the set of a bad eighties TV show. White leather couches and lime-green linoleum tiles may have been fashionable thirty years ago, but now they were about as stylish as disco. For five hundred US a week, the place was a dump, but Bishop didn’t care. The apartment had the one redeeming feature the team needed: From the full-length balcony it offered a 270-degree panorama of downtown Kiev and perfect views of the Dostiger residence. Discreetly positioned

Almonds Avocado Banana Banana Blueberries Broccoli Chia Seeds Cinnamon Coconut Oil Flaxseeds Garbanzo Beans Greek Yogurt Green Tea Honey Kale Lime Juice Pear Pineapple Spinach Strawberries

Yes, Lily Millington was different from the models who had come before her, those pretty faces who reminded Lucy of the leaves that fell from the towering lime trees in autumn- the lushest of green in summer, but lasting only one season before they fell clean away; replaced the following year by a fresh new crop. Lily Millington knew about science and had seen the planet of Neptune through a telescope and there was something inside her that came out in Edward's paintings.

Sammy’s common, Warren says, referring to something his mother said about a cousin’s wife. I’m common, I say. I always fancied an affair with a scullery maid, he says. I’m propped on an elbow studying him. He fails to open his eyes, as he says, Aren’t you even a little sleepy? I’m pouting, I say. Can’t you hear me pouting with your eyes shut? He reaches up a hand to pinch my pouting mouth with two fingers. Okay, duck lips, he says, rolling over. My father thinks you’re smart and funny—both uncommon virtues. My mother thinks if you keep jogging, you’ll damage your female organs and fail to reproduce. Do they think I’m cute? He’s half blind. She wants to dress you in hot pink or lime green. Tell me they like me and I’ll sneak back to your sister’s room.

The lime trees in the gardens beside the Seine were clad in their fresh, green finery and waved and nodded at the girls as they passed along the quai on that bright and breezy Saturday in May.

A chill worked its way through Natalie, and she rubbed her arms. They headed to the beach cruisers, and Natalie unlocked the lime-green bike she rode to yoga the morning after they’d arrived. Lauren got on the bubblegum-pink bike Ashley had ridden.

Meat loaf with mashed potatoes and green beans." I leave it at that, neglecting the mention that his meat loaf features ground veal and pork and is wrapped in caul fat and basted with a homemade fig barbecue sauce, that the potatoes are more of a classic Joel Robuchon pommes puree of such buttery silkiness that you want to bathe in them, and that the green beans are blistered and charred in caramelized fish sauce with lime.

It’s amazing what some women are willing to do to tip luck in their favor. To everyone’s surprise, when the MC announces the bride will bestow the honor of future nuptials on one of the singletons, Aunt Carmelita nearly stampedes all over the women at the wedding. From the very back corner of the room, a slash of purple comes running—for my wedding, Carmelita decided that Barney purple would gather the most attention, and it did. Trust me, between the in-your-face shade of her dress, earrings, clutch and matching shoes, her frou-frou British-style hat, and the lime-green belt cinched at her waist contrasting with the whole outfit, it’s impossible to miss her.

hazy October sky. A muted lime-green aurora shimmered behind the clouds as if the black birds were swimming against a frothy tide. The hardwood trees on the surrounding Appalachian slopes were gone to gold and scarlet, and the strange light hinted at the gray winter waiting ahead. One of the crows

Here are some tips for an anti-inflammatory eating plan, including increasing the diet’s alkalinity:  Add more alkaline foods to your diet when you can. You can find lists of alkaline-/ acid-forming foods online, including my website. You will note that meat, sodas, sugar, coffee, alcohol, and refined carbohydrates (such as those found in cookies, cakes, and other sweets) are high acid formers. Some of the highest alkaline-forming foods are lemons, limes, parsley, kelp, kale, broccoli, and pumpkin seeds.  Eat several servings of vegetables, especially green leafy vegetables, each day, as well as some fruits. Get plenty of raw foods in your diet. Eating a salad each day loaded with raw veggies is a good way to start. You also might want to add a fresh apple cider vinegar dressing to your salad—see my website for recipes.  Get plenty of omega-3 fatty acids, such as those found in fatty fish, fish oil supplements, ground flax, chia, and hemp seeds, and walnuts.  Eliminate trans fats and fried foods.  If you eat animal protein, rely on fish and lean meats, such as chicken or turkey; cut back on red meat and dairy. (Note: There is growing concern about both fish toxicity and the sustainability of popular fishing methods. The Environmental

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

kumquat and ginger chutney Serves 8 to 10             2½ pounds fresh kumquats, quartered and pitted             2 tablespoons kosher salt             ½ cup canola oil             1 teaspoon fennel seeds             1 dozen fresh medium curry leaves, torn into small pieces             3 tablespoons minced fresh ginger             8 small green serrano chilies, chopped or sliced in half lengthwise             6 whole fresh kaffir lime leaves             ½ teaspoon sambar or Madras curry powder (I prefer 777 brand)             ½ cup water, plus more if needed             2 tablespoons light brown sugar In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible. Heat the oil in a deep pan for a few minutes on medium heat. Add the fennel seeds. When they sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilies, frying and stirring for just a minute or two. Then add the kaffir lime leaves and kumquats. Stir well. After 5 minutes add the curry powder and stir again. After 5 minutes more, stir in the water and sugar. Reduce the heat to medium-low and cook covered for 10 minutes, stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, ¼ cup at a time, but the mixture should remain thick and gooey. Cook just until the chutney has a chunky jamlike consistency.

Plumes of white, pink, and purple blossoms offset the one hundred shades of green our little city is known for this time of year: lime, celery, and avocado, butter lettuce and kale, Granny Smith apple and broccoli and sage.

Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of java beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Her eyes remind him of the lush foliage.... Green like the crayon in the box that says green. Not forest green, not lime green, not mint, olive or sea green. Green.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

The green sponge turned out to be fu (wheat gluten), a high-protein Buddhist staple food often flavored with herbs and spices. The pink-and-yellow cigarette lighters turned out to be yogurts. The lime-green yo-yos were rice taffy cakes bulging with sweet white bean paste. As for the vermilion-colored mollusks, they were a kind of cockle called blood clams (or arc shell) and, according to Tomiko, "delicious as sushi." The jumbo green sprouts came from the daikon radishes and were "tasty in salads." And the pebbly-skinned yellow fruit was yuzu, an aromatic citrus with a lemony pine flavor that was "wonderful in soup.

The runner sped past a woman pushing a lime green jogging stroller. Despite his fast pace, the jogger didn’t look winded. Adjusting his white Adidas cap as he turned into the public park, he scanned the area from behind Oakley running glasses. His brown hair could barely be seen peeking out.

Many ancient traditions including Ayurveda believe that most vegetables need to be eaten cooked, not raw. This recipe provides the green goodness of vegetables with spices and calcium to provide a nutrient rich-smoothie or soup. ¼ teaspoon natural salt ¼ teaspoon turmeric 1 teaspoon garam masala 1 tablespoon of ghee 8 ounces of water 16 ounces of fresh vegetables 4 ounces of paneer raw or cooked (cheese curd) Make paneer. Add turmeric, salt, water, oil, and cook for 15 minutes. Add greens and masala and cover with glass top. Watch for brightness in the green color of the vegetables. When you see a rich brilliant green, stop cooking. Blend the vegetables with the paneer and serve with lime.

The Time of the Lime Trees There are lime trees lining the Highway leading from Jeszkotle to the Kielce road. They looked the same at the beginning, and they will look the same at the end. They have thick trunks and roots that reach deep into the earth, where they meet the foundations of everything that lives. In winter their mighty boughs cast sharp shadows onto the snow and measure the hours of the short day. In spring the lime trees put out millions of green leaves that bring sunlight down to the earth. In summer their fragrant flowers attract swarms of insects. In autumn the lime trees add red and brown to the whole of Primeval. Like all plants, the lime trees live an eternal dream, whose origin lies in the tree's seeds. The dream does not grow or develop along with it, but is always exactly the same. The trees are trapped in space, but not in time. They are liberated from time by their dream, which is eternal. Feelings do not grow in it, as they do in animals' dreams, nor do images appear in it, as they do in people's dreams. Trees lives thanks to matter, by absorbing juices that flow from deep in the ground and by turning their leaves to the sunlight. The tree's soul rests after going through many existences. The tree only experiences the world thanks to matter. For a tree, a storm is a warm-and-cold, idle-and-violent stream. When it gathers, the whole world becomes a storm. For the tree there is no world before or after the storm. In the fourfold changes of the seasons the tree is unaware that time exists and that the seasons come in succession. For the tree all four qualities exist at once. Winter is part of summer, and autumn is part of spring. Cold is part of hot, and death is part of birth. Fire is part of water, and earth is part of air. To trees people seem eternal -- they have always been walking through the shade of the lime trees on the Highway, neither frozen still nor in motion. For trees people exist eternally, but that means just the same as if they had never existed. The crash of axes and the rumble of thunder disturb the trees' eternal dream. What people call their death is just a temporary disruption of the dream. What people call the death of trees involves coming closer to the anxious existence of animals. For the clearer and stronger consciousness becomes, the more fear there is in it. But the trees never reach the kingdom of anxiety occupied by animals and people. When a tree dies, its dream that has no meaning or impression is taken over by another tree. That is why trees never die. IN ignorance of their own existence, they are liberated from time and death.

1 teaspoon extra-virgin olive oil ½ cup brown rice 3 cups low-sodium vegetable broth, divided 4 collard leaves, ribs removed, chopped into thin ribbons ½ cup minced red onion 1 tablespoon minced ginger 2 tablespoons tomato paste ¼ cup unsalted creamy peanut butter 1 teaspoon Sriracha ⅛ teaspoon sea salt ¼ cup roughly chopped cilantro, for garnish Lime wedges, for garnish 2 tablespoons roasted peanuts, roughly chopped, for garnish 1. Grease the inside of the slow cooker with olive oil. 2. Put the rice, 2 cups of broth, collard greens, and onion in the slow cooker. 3. In a medium bowl, whisk together the remaining 1 cup of broth, ginger, tomato paste, peanut butter, Sriracha, and salt. Stir this mixture into the slow cooker. 4. Cover and cook on low for 6 to 8 hours. Garnish each serving with fresh cilantro, a lime wedge, and the peanuts.

She found a bottle of vodka and some Rose’s sweetened lime juice, filled the shaker with ice, added six jiggers of vodka and two of lime juice. She put ice cubes in two martini glasses and swirled them around, then shook the shaker until her hands hurt from the cold. She dumped the ice from the now-frosted glasses and strained the pale, green liquid into them. “Tie

Even the 70s lime-green polyester world of the Hunter S. Thompson book is gone. It’s more like a sprawling city constructed by set designers of an 80s hair metal video, like the Hard Rock was a disease that has now spread and multiplied over the entire town.

ruby and topaz and pink against the dark green backdrops. Manta came over to greet them, smiling and tipping her wings down to avoid the string of hanging lanterns. “You look lovely, Indigo,” she said without batting an eyelash at the borrowed pearls. “And you, as always, are the picture of majestic splendor,” she added to Pearl. There was always a weird vibe between Pearl and Manta, which Fathom couldn’t entirely figure out. Indigo said it was because the only way Pearl could become queen was if Manta first challenged Lagoon and won, and then Pearl would have to challenge her own mother. Fathom wasn’t quite sure that was right — because Lagoon had a daughter, Splash, who had no dragonets of her own. If she became queen, couldn’t Pearl challenge her? Indigo said no, because Pearl was technically Splash’s first cousin once removed, not her niece, and then Fathom had to yell “LA LA LA” and stick his claws in his ears because complicated family trees and succession laws were not only boring and impossible, but frankly irrelevant to his life anyway. “Is there coconut rice tonight?” he asked his mother. “And tuna rolls? And that mango-lime drink from last time?

Rose stood at her easel, hands on hips and sable-hair paintbrush clamped between her teeth. She was trying for an impressionist-style landscape and the light was perfect--- bright and dappled over the verdant foliage. Greens waited on her palette--- lime, hunter, sage, laurel

Okinawan Glazed Greens TOTAL COOK TIME: 10 MINUTES | MAKES 4 SERVINGS Okinawan centenarians generally eat greens, often grown in the nutrient-rich soil of their year-round gardens, every day for most of their lives. The greens are used for cooking, and the herbs for both medicinal and culinary purposes. Besides being a continuous source of fresh vegetables, gardening is also a source of daily physical activity and exercise with a wide range of motion. The outdoor exposure provides a regular dose of vitamin D from the sun and gardening has been shown in studies to reduce stress and improve overall mood. Use this quick and easy recipe to whip up any type of green vegetable with the probiotic power of miso. You can create variations with green beans, sautéed kale, or bok choy for a delicious side dish. 8 cups chopped greens like spinach, mizuna, or mustard greens ⅓ cup citrus juice (orange or lime) 2 tablespoons white miso 2 tablespoons mirin (sweet rice wine), plus more if needed Parboil the greens by heating water to a boil, adding the greens, and removing after 1 to 2 minutes, once the greens have turned a bright color. Drain greens. Over the sink, lightly squeeze greens between your hands to remove excess water. In a mixing bowl, whisk together citrus juice, white miso, and mirin. Add greens to the bowl and mix with hands. Season to taste with more mirin.

INSPIRED BY KFC® CHILI LIME FRIED CHICKEN CHILI-LIME CHICKEN WINGS Who would have guessed that mixing maple syrup, chili sauce and lime juice would make chicken wings taste so good? Family and guests alike will scramble to ensure they get more than one of these utterly delicious wings—so be sure to make extras! —Taste of Home Test Kitchen PREP: 20 MIN. • COOK: 10 MIN./BATCH • MAKES: 2 DOZEN 2 ½ lbs. whole chicken wings 1 cup maple syrup ⅔ cup chili sauce 2 Tbsp. lime juice 2 Tbsp. Dijon mustard 1 cup all-purpose flour 2 tsp. salt 2 tsp. paprika ¼ tsp. pepper Oil for deep-fat frying Optional: Thinly sliced green onions and lime wedges 1. Cut wings into 3 sections; discard wing tip sections. In a large saucepan, combine syrup, chili sauce, lime juice and mustard. Bring to a boil; cook until liquid is reduced to about 1 cup. 2. Meanwhile, in a large shallow dish, combine flour, salt, paprika and pepper. Add wings a few at a time and toss to coat. 3. In an electric skillet or deep fryer, heat oil to 375°. Fry wings, a few at a time, for 6-8 minutes or until no longer pink, turning once. Drain on paper towels. Transfer wings to a large bowl; add sauce mixture and toss to coat. Serve immediately, with sliced green onions and lime wedges if desired. Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. 1 piece: 142 cal., 8g fat (1g sat. fat), 15mg chol., 198mg sod., 12g carb. (9g sugars, 0 fiber), 5g pro.

Talk radio filters through the air from a Honda Civic on the passenger-side flank of the car. Today’s program is about violent encounters with wildlife on the fringe of urban spaces. One of the guests is a mother of three who was attacked by a pack of raccoons while trying to return a pair of sneakers to a local Foot Locker just after closing. “They took the box from my hands and began pawing through it. They chewed at the brand detailing, the little swoosh. I think it was because of the leather scent they spray in these things, just too completely real. But if it can fool a wild animal, it must be a high-quality product.” The driver of the Civic is female, in her twenties, with a lime-green streak in her hair. When she looks over, Horseshoe smiles at her and waves with his cigarette hand. She looks away.

Satan was blue and Grandpa was orange. The Angel of Death, Hayden, and his mate Dixie were a lovely teal. Elijah, the Angel of Light and the woman he wanted to be his mate, Lucy, were lime green. Pam and Ethan's father, the King, were a hot pink, but The Kev and Gemma were the worst—they sported neon

Who doesn’t love butter on bread or cream in a salad dressing? These ingredients add luxurious mouthfeel and flavor. The problem is that those additions are loaded with saturated fat—the worst kind. But never fear: We’ve got a really cheap gourmet hack that cuts the fat and adds a ton of flavor. The secret is something we like to call vegetable crema or cream—basically, pureed vegetables. Dr. C got the idea recently when he was perusing the olive oil section of his local grocery store. There, among the golden and green liquids, was a very small but very expensive jar labeled crema di carciofi (artichoke cream). Dr. C loves artichokes, which are not only delicious but also loaded with inulin, a prebiotic fiber that feeds good gut bacteria. A quick look at the ingredient list revealed there wasn’t much to this interesting treat: just artichokes, lemon juice, garlic, and a little olive oil. So, Dr. C decided to make it himself. He picked up a few cans of artichoke hearts, packed in acidulated water. When he got home, he threw them in a high-speed blender with some garlic and extra-virgin olive oil and let it whirl. He gradually added olive oil until the mixture was creamy and totally smooth. Then he tasted it: It was absolutely amazing. And he had a huge jar of it for just a few bucks! Artichokes aren’t the only foundation for vegetable cream; you can use the same method to create other variations with steamed carrots, roasted onions, and more. Want something really fast? Just blend some avocado with lemon or lime (no oil needed). The cremas are great on a piece of 100 percent whole grain bread or paired with some smoked salmon (just as good as cream cheese!). You can also add to hot soups, in place of crème fraîche or sour cream, to add extra body, or as salad dressing with its creamy texture.

As a tree goddess, Asherah connects us all just as trees connect the earth to the sky. Yet, she, like trees, does more than that. In a way, perhaps, she is the Jewish version of Gaia. For, trees provide animals, including humans, with food, medicine, and shelter. Their leaves provide cool shade from the heat and their bodies warmth in the cold. Trees keep soil in place and displace the heat generated within cities. Trees also delight in the joy of existence and the renewal of the seasons as they bud and flower and their early lime green leaves emerge. Trees trap carbon from the atmosphere and are essential for mitigating the ravishes of patriarchal environmental destruction. We need to plant more of them, not just in the high places but everywhere. Excerpt from “Asherah and the Trees” - Asherah: Roots of the Mother Tree.