Lime Light Quotes

There was this one weekend, a million summers ago, when I sat on the shore drinking a frozen limeade, and I realized the only thing I wanted to look at was the way the sun hit the girls swimming in the lake. The problem has always been this: When I look at you, I taste lime, and I see light on water.

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.

These are the Things that Make a Man Iron enough to make a nail, Lime enough to paint a wall, Water enough to drown a dog, Sulphur enough to stop the fleas, Potash enough to wash a shirt, Gold enough to buy a bean, Silver enough to coat a pin, Lead enough to ballast a bird, Phosphor enough to light the town, Poison enough to kill a cow, Strength enough to build a home, Time enough to hold a child, Love enough to break a heart.

I look forward all day to evening, and then I put an "engaged" on the door and get into my nice red bath robe and furry slippers and pile all the cushions behind me on the couch, and light the brass student lamp at my elbow, and read and read and read. One book isn't enough. I have four going at once. Just now, they're Tennyson's poems and "Vanity Fair" and Kipling's "Plain Tales" and - don't laugh - "Little Women." I find that I am the only girl in college who wasn't brought up on "Little Women." I haven't told anybody though (that would stamp me as queer). I just quietly went and bought it with $1.12 of my last month's allowance; and the next time somebody mentions pickled limes, I'll know what she is talking about!

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

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.

Poem (the spirit likes to dress up) The spirit likes to dress up like this: ten fingers, ten toes, shoulders, and all the rest at night in the black branches, in the morning in the blue branches of the world. It could float, of course, but would rather plumb rough matter. Airy and shapeless thing, it needs the metaphor of the body, lime and appetite, the oceanic fluids; it needs the body’s world, instinct and imagination and the dark hug of time, sweetness and tangibility, to be understood, to be more than pure light that burns where no one is – so it enters us – in the morning shines from brute comfort like a stitch of lightning; and at night lights up the deep and wondrous drownings of the body like a star.

I lie down on many a station platform; I stand before many a soup kitchen; I squat on many a bench;--then at last the landscape becomes disturbing, mysterious, and familiar. It glides past the western windows with its villages, their thatched roofs like caps, pulled over the white-washed, half-timbered houses, its corn-fields, gleaming like mother-of-pearl in the slanting light, its orchards, its barns and old lime trees. The names of the stations begin to take on meaning and my heart trembles. The train stamps and stamps onward. I stand at the window and hold on to the frame. These names mark the boundaries of my youth.

The problem has always been this: When I look at you, I taste lime, and I see light on water.

DOST thou not hear the silver bell, Through yonder lime-trees ringing? 'Tis my lady's light gazelle. To me her love thoughts bringing, — All the while that silver bell Around his dark neck ringing.

Suttree surfaced from these fevered deeps to hear a maudlin voice chant latin by his bedside, what medieval ghost come to usurp his fallen corporeality. An oiled thumball redolent of lime and sage pondered his shuttered lids. Miserere mei, Deus ... His ears anointed, his lips ... omnis maligna discordia ... Bechrismed with scented oils he lay boneless in a cold euphoria. Japheth when you left your father's house the birds had flown. You were not prepared for such weathers. You'd spoke too lightly of the winter in your father's heart. We saw you in the streets. Sad.

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.

Does it scare you?” said Clare. “Living in a house with guns?” Hunter smiled. “It’s not like I wake up in the middle of the night to find them staring down at me.” “Shut up.” She gave him a light shove. “No, I mean, are you ever worried you’ll accidentally get shot?” “You mean, when I catch the assault rifle raiding the refrigerator? Like maybe it’ll turn on me?” Her breath caught again. “You have an assault rifle in your house?” “Sure. It’s partial to lime Jell-O.

The outside of the building was covered with faded poster advertising what was sold, and by the eerie light of the half-moon, the Baudelaires could see that fresh limes, plastic knives, canned meat, white envelopes, mango-flavored candy, red wine, leather wallets, fashion magazines, goldfish bowls, sleeping bags, roasted figs, cardboard boxes, controversial vitamins, and many other things were available inside the store. Nowhere on the building, however, was there a poster advertising help, which is really what the Baudelaires needed.

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.

The light of the October afternoon lay on an old high-roofed house which enclosed in its long expanse of brick and yellowish stone the breadth of a grassy court filled with the shadow and sound of limes.

Tuesday had come down through Dundrum and Foster Avenue, brine-fresh from sea-travel, a corn-yellow sun-drench that called forth the bees at an incustomary hour to their day of bumbling. Small house-flies performed brightly in the embrasures of the windows, whirling without fear on imaginary trapezes in the lime-light of the sun-slants.

Fanfare for the Makers A cloud of witnesses. To whom? To what? To the small fire that never leaves the sky. To the great fire that boils the daily pot. To all the things we are not remembered by, Which we remember and bless. To all the things That will not notice when we die, Yet lend the passing moment words and wings. So fanfare for the Makers: who compose A book of words or deeds who runs may write As many who do run, as a family grows At times like sunflowers turning towards the light. As sometimes in the blackout and the raids One joke composed an island in the night. As sometimes one man’s kindness pervades A room or house or village, as sometimes Merely to tighten screws or sharpen blades Can catch a meaning, as to hear the chimes At midnight means to share them, as one man In old age plants an avenue of limes And before they bloom can smell them, before they span The road can walk beneath the perfected arch, The merest greenprint when the lives began Of those who walk there with him, as in default Of coffee men grind acorns, as in despite Of all assaults conscripts counter assault, As mothers sit up late night after night Moulding a life, as miners day by day Descend blind shafts, as a boy may flaunt his kite In an empty nonchalant sky, as anglers play Their fish, as workers work and can take pride In spending sweat before they draw their pay. As horsemen fashion horses while they ride, As climbers climb a peak because it is there, As life can be confirmed even in suicide: To make is such. Let us make. And set the weather fair. Louis Macneice

To regard all things and principles of things as inconstant modes or fashions has more and more become the tendency of modern thought. Let us begin with that which is without - our physical life. Fix upon it in one of its more exquisite intervals, the moment, for instance, of delicious recoil from the flood of water in summer heat. What is the whole physical life in that moment but a combination of natural elements to which science gives their names? But these elements, phosphorus and lime and delicate fibres, are present not in the human body alone: we detect them in places most remote from it. Our physical life is a perpetual motion of them - the passage of the blood, the wasting and repairing of the lenses of the eye, the modification of the tissues of the brain by every ray of light and sound - processes which science reduces to simpler and more elementary forces. Like the elements of which we are composed, the action of these forces extends beyond us; it rusts iron and ripens corn. Far out on every side of us those elements are broadcast, driven by many forces; and birth and gesture and death and the springing of violets from the grave are but a few out of ten thousand resultant combinations. That clear, perpetual outline of face and limb is but an image of ours, under which we group them - a design in a web, the actual threads of which pass out beyond it. This at least of flame-like our life has, that it is but the concurrence, renewed from moment to moment, of forces parting sooner or later on their ways.

I am a 'Light' seeker with a 'tude'!." ~R. Alan Woods [2013]

At home in Moscow everything was in its winter routine; the stoves were heated, and in the morning it was still dark when the children were having breakfast and getting ready for school, and the nurse would light the lamp for a short time. The frosts had begun already. When the first snow has fallen, on the first day of sledge-driving it is pleasant to see the white earth, the white roofs, to draw soft, delicious breath, and the season brings back the days of one's youth. The old limes and birches, white with hoar-frost, have a good-natured expression; they are nearer to one's heart than cypresses and palms, and near them one doesn't want to be thinking of the sea and the mountains.

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.

There was this one weekend, a million summers ago, when I sat on the shore drinking a frozen limeade, and I realized the only thing I wanted to look at was the way the sun hit the girls swimming in the lake. The problem has always been this: When I look at you, I taste lime, and I see light on water.

The curtain rises. A vista opens across the lake. The moon hangs low above the horizon and is reflected in the water. NINA, dressed in white, is seen seated on a great rock. NINA. All men and beasts, lions, eagles, and quails, horned stags, geese, spiders, silent fish that inhabit the waves, starfish from the sea, and creatures invisible to the eye—in one word, life—all, all life, completing the dreary round imposed upon it, has died out at last. A thousand years have passed since the earth last bore a living creature on her breast, and the unhappy moon now lights her lamp in vain. No longer are the cries of storks heard in the meadows, or the drone of beetles in the groves of limes. All is cold, cold. All is void, void, void. All is terrible, terrible—[A pause] The bodies of all living creatures have dropped to dust, and eternal matter has transformed them into stones and water and clouds; but their spirits have flowed together into one, and that great world-soul am I! In me is the spirit of the great Alexander, the spirit of Napoleon, of Caesar, of Shakespeare, and of the tiniest leech that swims. In me the consciousness of man has joined hands with the instinct of the animal; I understand all, all, all, and each life lives again in me.

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.

...when the bullets fly and sundry erratic fragments of shell are seeking a fellowʼs life, and he has to lay low in the pits to keep his light from being snuffed out, then is a good opportunity to reckon up and balance accounts with the world in general and a fellowʼs near relatives and family in particular. Many, many, many a time have I thought of the careless word or deed never recalled, or amended, and during those midnight hours would I have given almost life itself to have the opportunity of making amends for them. Not through fear of what is beyond this life, but in order that after my flesh had turned to dust, and my bones to traces of white lime, those that knew me in life could say, “Charlie is gone, and though his life was full of inconsistencies, still he was a good hearted fellow, and if he did not amount to much as man, still he done no one any harm.” Charlie Biddlecom January 22, 1865

After the final victory, when the enemy is crushed—as crushed he will be—efforts will be made to enlist our sympathy, to move us to pity. We shall be told that the unfortunate German people were merely the victims of their monarch and their feudal caste; that no blame attaches to the Germany we know, which is so sympathetic and so cordial—the Germany of quaint old houses and open-hearted greeting, the Germany that sits under its lime-trees beneath the clear light of the moon—but only to Prussia, hateful, arrogant Prussia

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.

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

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.

I went up the stairs of the little hotel, that time in Bystřice by Benešov, and at the turn of the stairs there was a bricklayer at work, in white clothes; he was chiselling channels in the wall to cement in two hooks, on which in a little while he was going to hang a Minimax fire-extinguisher; and this bricklayer was already and old man, but he had such an enormous back that he had to turn round to let me pass by, and then I heard him whistling the waltz from The Count of Luxembourg as I went into my little room. It was afternoon. I took out two razors, and one of them I scored blade-up into the top of the bathroom stool, and the other I laid beside it, and I, too, began to whistle the waltz from The Count of Luxembourg while I undressed and turned on the hot-water tap, and then I reflected, and very quietly I opened the door a crack. And the bricklayer was standing there in the corridor on the other side of the door, and it was as if he also had opened the door a crack to have a look at me and see what I was doing, just as I had wanted to have a look at him. And I slammed the door shut and crept into the bath, I had to let myself down into it gradually, the water was so hot; I gasped with the sting of it as carefully and painfully I sat down. And then I stretched out my wrist, and with my right hand I slashed my left wrist ... and then with all my strength I brought down the wrist of my right hand on the upturned blade I'd grooved into the stool for that purpose. And I plunged both hands into the hot water, and watched the blood flow slowly ouf of me, and the water grew rosy, and yet al the time the pattern of the red blood flowing remained so clearly perceptible, as though someone was drawing out from my wrists a long, feathery red bandage, a film, dancing veil ... and presently I thickened there in the bath, as that red paint thickened when we were painting the fence all round the state workshops, until we had to thin it with turpentine - and my head sagged, and into my mouth flowed pink raspberryade, except that it tasted slightly salty .. and then those concentric circles in blue and violet, trailing feathery fronds like coloured spirals in motion ... and then there was a shadow stooping over me, and my face was brushed lightly by a chin overgrown with stubble. It was that bricklayer in the white clothes. He hoisted me out and landed me like a red fish with delicate red fins sprouting from its wrists. I laid my head on his smock, and I heard the hissing of lime as my wet face slaked it, and that smell was the last thing of which I was conscious.

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.

He bounced around Nickel a lot—his mother was Mexican, so they didn’t know what to do with him. On his arrival, he was put in with the white kids, but his first day working in the lime fields he got so dark that Spencer had him reassigned to the colored half. Jaimie spent a month in Cleveland, but then Director Hardee toured one day, took a look at that light face among the dark faces, and had him sent back to the white camp. Spencer bided his time and tossed him back a few weeks later. “I go back and forth,” Jaimie said as he raked up pine needles into a mound. He had the screwed-down smile of the rickety-toothed. “One day they’ll make up their minds, I suppose.

A little to the south two great pillars rise from the river. The gates to the Old City, once grandiose, now psoriatic and ruined. The carved histories that wound about those obelisks have been effaced by time and acid, and only roughcast spiral threads like those of old screws remain. Behind them, a low bridge (Drud Crossing, he says). I ignore the man’s eager explanations and walk away through this lime-bleached zone, past yawning doors that promise the comfort of true dark and an escape from the river stench. The bargeman is just a tiny voice now and it is a small pleasure to know I will never see him again. It is not cold. A city light is promising itself in the east.

I know I will search for fireflies all the rest of my days, even though they dwindle a little bit more each year. I can’t help it. They blink on and off, a lime glow to the summer night air, as if to say: I am still here, you are still here, I am still here, you are still here, I am, you are, over and over again. Perhaps I can will it to be true. Perhaps I can keep those summer nights with my family inside an empty jam jar, with holes poked in the lid, a twig and a few strands of grass tucked inside. And for those unimaginable nights in the future, when I know I’ll miss my mother the most, I will let that jar’s sweet glow serve as a night-light to cool and cut the air for me.

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.

I took a glass retort, capable of containing eight ounces of water, and distilled fuming spirit of nitre according to the usual method. In the beginning the acid passed over red, then it became colourless, and lastly again all red: no sooner did this happen, then I took away the receiver; and tied to the mouth of the retort a bladder emptied of air, which I had moistened in its inside with milk of lime lac calcis, (i.e. lime-water, containing more quicklime than water can dissolve) to prevent its being corroded by the acid. Then I continued the distillation, and the bladder gradually expanded. Here-upon I left every thing to cool, tied up the bladder, and took it off from the mouth of the retort.— I filled a ten-ounce glass with this air and put a small burning candle into it; when immediately the candle burnt with a large flame, of so vivid a light that it dazzled the eyes. I mixed one part of this air with three parts of air, wherein fire would not burn; and this mixture afforded air, in every respect familiar to the common sort. Since this air is absolutely necessary for the generation of fire, and makes about one-third of our common air, I shall henceforth, for shortness sake call it empyreal air, [literally fire-air] the air which is unserviceable for the fiery phenomenon, and which makes abut two-thirds of common air, I shall for the future call foul air [literally corrupted air].

Watching It Happen I laze about, deranged and unafraid to godly kiss you, kiss the pharmacist that whipped you, undilute, to dilate high your animus of lime and lye. I know of an upstairs hell. A creamy, vascular thump through bonus years of things that pass and things that do not move. Your cellular mouth. Your mess of inattention. Now that none of us are good looking I think that/they are right. Strokes of light you taped across my nipple. Patterns staked to fake the love we cannot feel so slick the miser of your hand through my bad heart. Genius, you are blond enough. Once in a while. And in the end, when I sweep coolly up and will not be drawn back, then I will tell you of it. How I can. In writing, I am making an attempt to depict my beautiful nose through imagery. I will tell you of it. Once in a while. I will miss you. And the tape. To be flung down, petals from a balcony.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

Kekulé dreams the Great Serpent holding its own tail in its mouth, the dreaming Serpent which surrounds the World. But the meanness, the cynicism with which this dream is to be used. The Serpent that announces, "The World is a closed thing, cyclical, resonant, eternally-returning," is to be delivered into a system whose only aim is to violate the Cycle. Taking and not giving back, demanding that "productivity" and "earnings" keep on increasing with time, the System removing from the rest of the World these vast quantities of energy to keep its own tiny desperate fraction showing a profit: and not only most of humanity—most of the World, animal, vegetable, and mineral, is laid waste in the process. The System may or may not understand that it's only buying time. And that time is an artificial resource to begin with, of no value to anyone or anything but the System, which must sooner or later crash to its death, when its addiction to energy has become more than the rest of the World can supply, dragging with it innocent souls all along the chain of life. Living inside the System is like riding across the country in a bus driven by a maniac bent on suicide . . . though he's amiable enough, keeps cracking jokes back through the loudspeaker . . . on you roll, across a countryside whose light is forever changing--castles, heaps of rock, moons of different shapes and colors come and go. There are stops at odd hours of teh mornings, for reasons that are not announced: you get out to stretch in lime-lit courtyards where the old men sit around the table under enormous eucalyptus trees you can smell in the night, shuffling the ancient decks oily and worn, throwing down swords and cups and trumps major in the tremor of light while behind them the bus is idling, waiting--"passengers will now reclaim their seats" and much as you'd like to stay, right here, learn the game, find your old age around this quiet table, it's no use: he is waiting beside the door of the bus in his pressed uniform, Lord of the Night he is checking your tickets, your ID and travel papers, and it's the wands of enterprise that dominate tonight...as he nods you by, you catch a glimpse of his face, his insane, committed eyes, and you remember then, for a terrible few heartbeats, that of course it will end for you all in blood, in shock, without dignity--but there is meanwhile this trip to be on ... over your own seat, where there ought to be an advertising plaque, is instead a quote from Rilke: "Once, only once..." One of Their favorite slogans. No return, no salvation, no Cycle--that's not what They, nor Their brilliant employee Kekule, have taken the Serpent to mean.

BEEKEEPER’S GRANOLA 32 ounces Bob’s Red Mill GF Old Fashioned Rolled Oats ½ cup pumpkin seeds 1 cup sliced almonds ½ cup honey ½ cup canola oil Preheat oven to 225 degrees. Spray a large baking sheet (21 x 15 inches) with cooking spray. In a large bowl combine the oats, pumpkin seeds, and almonds. Pour the honey and oil over the mixture and toss lightly, making sure the oat mixture is covered. Spread on baking sheet and bake for 90 minutes. Cool on a wire rack. Granola keeps for several weeks in a sealed container. CRANACHAN (Serves 4) 1¼ cups granola, divided ½ cup bourbon, plus 2 teaspoons, divided 3 cups raspberries, plus 8 whole berries for garnish 1 teaspoon honey, divided 2 cups heavy cream 4 parfait glasses or martini glasses Combine ¾ cup granola and ½ cup bourbon and let sit for several hours before assembling dessert. The granola will absorb the alcohol and become soft but not mushy. Meanwhile, chill a mixing bowl. Lightly crush raspberries with a fork, add ½ teaspoon honey and 1 teaspoon bourbon. Toss to combine. You want a puree texture. In a chilled bowl, start whipping the heavy cream. When it begins to thicken, add remaining ½ teaspoon honey and remaining 1 teaspoon bourbon. Continue whipping cream until it is slightly firm. Fold soaked granola into the cream. To assemble, sprinkle a bit of the reserved granola into each glass. Spoon a layer of the cream mixture over granola and then add a layer of the raspberry mixture. Repeat until you have a few layers, finishing with a layer of the cream. Sprinkle remaining granola and a couple of whole raspberries on top. QUEEN BEE COCKTAIL 1½ teaspoons honey simple syrup (recipe on this page) Club soda 1½ ounces bourbon 1 teaspoon lime juice Sliced lime, for garnish Fill

(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.

Mr Casaubon’s behaviour about settlements was highly satisfactory to Mr Brooke, and the preliminaries of marriage rolled smoothly along, shortening the weeks of courtship. The betrothed bride must see her future home, and dictate any changes that she would like to have made there. A woman dictates before marriage in order that she may have an appetite for submission afterwards. And certainly, the mistakes that we male and female mortals make when we have our own way might fairly raise some wonder that we are so fond of it. On a grey but dry November morning Dorothea drove to Lowick in company with her uncle and Celia. Mr Casaubon’s home was the manor-house. Close by, visible from some parts of the garden, was the little church, with the old parsonage opposite. In the beginning of his career, Mr Casaubon had only held the living, but the death of his brother had put him in possession of the manor also. It had a small park, with a fine old oak here and there, and an avenue of limes towards the south-west front, with a sunk fence between park and pleasure-ground, so that from the drawing-room windows the glance swept uninterruptedly along a slope of greensward till the limes ended in a level of corn and pastures, which often seemed to melt into a lake under the setting sun. This was the happy side of the house, for the south and east looked rather melancholy even under the brightest morning. The grounds here were more confined, the flower-beds showed no very careful tendance, and large clumps of trees, chiefly of sombre yews, had risen high, not ten yards from the windows. The building, of greenish stone, was in the old English style, not ugly, but small-windowed and melancholy-looking: the sort of house that must have children, many flowers, open windows, and little vistas of bright things, to make it seem a joyous home. In this latter end of autumn, with a sparse remnant of yellow leaves falling slowly athwart the dark evergreens in a stillness without sunshine, the house too had an air of autumnal decline, and Mr Casaubon, when he presented himself, had no bloom that could be thrown into relief by that background. ‘Oh dear!’ Celia said to herself, ‘I am sure Freshitt Hall would have been pleasanter than this.’ She thought of the white freestone, the pillared portico, and the terrace full of flowers, Sir James smiling above them like a prince issuing from his enchantment in a rosebush, with a handkerchief swiftly metamorphosed from the most delicately-odorous petals—Sir James, who talked so agreeably, always about things which had common-sense in them, and not about learning! Celia had those light young feminine tastes which grave and weather-worn gentlemen sometimes prefer in a wife; but happily Mr Casaubon’s bias had been different, for he would have had no chance with Celia.

Show me." He looks at her, his eyes darker than the air. "If you draw me a map I think I'll understand better." "Do you have paper?" She looks over the empty sweep of the car's interior. "I don't have anything to write with." He holds up his hands, side to side as if they were hinged. "That's okay. You can just use my hands." She smiles, a little confused. He leans forward and the streetlight gives him yellow-brown cat eyes. A car rolling down the street toward them fills the interior with light, then an aftermath of prickling black waves. "All right." She takes his hands, runs her finger along one edge. "Is this what you mean? Like, if the ocean was here on the side and these knuckles are mountains and here on the back it's Santa Monica, Beverly Hills, West L.A., West Hollywood, and X marks the spot." She traces her fingertips over the backs of his hands, her other hand pressing into the soft pads of his palm. "This is where we are- X." "Right now? In this car?" He leans back; his eyes are black marble, dark lamps. She holds his gaze a moment, hears a rush of pulse in her ears like ocean surf. Her breath goes high and tight and shallow; she hopes he can't see her clearly in the car- her translucent skin so vulnerable to the slightest emotion. He turns her hands over, palms up, and says, "Now you." He draws one finger down one side of her palm and says, "This is the Tigris River Valley. In this section there's the desert, and in this point it's plains. The Euphrates runs along there. This is Baghdad here. And here is Tahrir Square." He touches the center of her palm. "At the foot of the Jumhurriya Bridge. The center of everything. All the main streets run out from this spot. In this direction and that direction, there are wide busy sidewalks and apartments piled up on top of shops, men in business suits, women with strollers, street vendors selling kabobs, eggs, fruit drinks. There's the man with his cart who sold me rolls sprinkled with thyme and sesame every morning and then saluted me like a soldier. And there's this one street...." He holds her palm cradled in one hand and traces his finger up along the inside of her arm to the inner crease of her elbow, then up to her shoulder. Everywhere he touches her it feels like it must be glowing, as if he were drawing warm butter all over her skin. "It just goes and goes, all the way from Baghdad to Paris." He circles her shoulder. "And here"- he touches the inner crease of her elbow-"is the home of the Nile crocodile with the beautiful speaking voice. And here"- his fingers return to her shoulder, dip along their clavicle-"is the dangerous singing forest." "The dangerous singing forest?" she whispers. He frowns and looks thoughtful. "Or is that in Madagascar?" His hand slips behind her neck and he inches toward her on the seat. "There's a savanna. Chameleons like emeralds and limes and saffron and rubies. Red cinnamon trees filled with lemurs." "I've always wanted to see Madagascar," she murmurs: his breath is on her face. Their foreheads touch. His hand rises to her face and she can feel that he's trembling and she realizes that she's trembling too. "I'll take you," he whispers.

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!

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)

Tilapia with Mango Salsa   INGREDIENTS: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste   INSTRUCTIONS: ●Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a re-sealable plastic bag. ●Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. ●Marinate in the refrigerator for 1 hour. ●Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. ●Add the lime juice and 1 tablespoon of lemon juice, and toss well. ●Season to taste with salt and pepper, and refrigerate until ready to serve. ●Preheat an outdoor grill for medium-high heat, and lightly oil grate. ●Remove the tilapia from the marinade, and shake off excess. ●Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. ●Serve the tilapia topped with mango salsa. ●Enjoy!

Nimrod and Marduk had planned for this eleventh day celebration for over a generation. All seven planets were aligned in a heavenly convergence. The cusp of the Age of Aries had arrived. All the high gods of the pantheon were present, as well as a dozen others. Anu, the father god of heaven, Enlil, the Lord of the Air, Enki, god of water, Ninhursag, goddess of the earth, Sin the moon god, and Shamash the sun god. The only one of the Seven Who Decree the Fates absent was Ishtar. Thank the gods, thought Nimrod. She would have made a catastrophe out of it. with her lime-lighting for attention and her tendency to hijack such ceremonies for her own exaltation. She might have ruined their bacchanalia with her violent extremes.

KILLER BEE IS made with two tablespoons of honey, orange juice, club soda, passion fruit juice, black pepper, lime, and a healthy portion of light rum. The first sip is an explosion. After that

Mora Take a step off of that silver bird from your planet And you brought a little bit of that cold with you Now wring me out like you would your bastarding father And you're so quick to stick to that scum Hungry like a piranha Swallow a little of that sea Now taste a little bit of the salt in me Throw up a little bit of it on your knees Now doesn't that bring you back to the beginning? Before you poured your elements away Now sink back to the bottom of it all Seal your lips with the black stitch of a secret Parade with that speechless dryness of the desert air Lay flat under the lime light you feed off all the fiction Cold callus and boiled between the bleak deep of your dirty hands Kiss your son now kiss your bible And you know I never wanted to see your face I just wont believe it Swallow a little of that sea Now taste a little bit of the salt in me Rub a little of it on your knees Now doesn't that bring you back to the beginning? Before you poured your elements away Now sink back to the bottom of it all Swallow a little of that sea Now taste a little bit of the salt in me Throw up a little bit of it on your knees Now doesn't that bring you back to the beginning? Before you poured your elements away Now sink back to the bottom of it all

The spirit likes to dress up like this: ten fingers, ten toes, shoulders, and all the rest at night in the black branches, in the morning in the blue branches of the world. It could float, of course, but would rather plumb rough matter. Airy and shapeless thing, it needs the metaphor of the body, lime and appetite, the oceanic fluids; it needs the body's world, instinct and imagination and the dark hug of time, sweetness and tangibility to be understood, to be more than pure light that burns where no one is — so it enters us — in the morning shines from brute comfort like a stitch of lightning; and at night lights up the deep and wondrous drownings of the body like a star.

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.

Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.

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.

Marygene, girl, this is the best lime cheesecake I ever put in my mouth," Mr. Collins said from the back booth. I stood up straight and smiled. "Thank you, Mr. Collins. That's so nice of you to say." "Is it a new recipe?" his wife, Nita, asked. "Not really. I tweaked it a tad. I added a bit of cream at the end that I folded in by hand. It makes the batter bake off light and airy." "It does. So good." Nita took another bite. "Every time you tweak another recipe, you bring me a slice for dessert." "Yes, ma'am," I said.

Even though we had ordered light, ordering light for a food reviewer meant ordering a roughly normal amount of food. We noshed first on flaky biscuits that melted in my mouth when slathered with a combination of sweet cream butter, smoky bacon butter, and a spicy drizzle of local honey infused with chiles. Then on a salad, crunchy chunks of iceberg and romaine bathed in a coconut-lime vinaigrette, studded with chunks of roasted squash, sunflower seeds, and crispy pork belly that melted into bacon fat on my tongue.

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.

On those nights the water was very calm, so silvery it looked like mercury, and the fish in it, violet-colored, unable to resist the Moon's attraction, rose to the surface, all of them, and so did the octopuses and the saffron medusas. There was always a flight of tiny creatures -- little crabs, squid, and even some weeds, light and filmy, and coral plants -- that broke from the sea and ended up on the Moon, hanging down from that lime-white ceiling, or else they stayed in midair, a phosphorescent swarm we had to drive off, waving banana leaves at them.

In the produce section she stopped to inhale the smell of so many oranges- Valencia, blood, juice, navel- net bags of limes, stacks of pineapples. The hygienic overtones of bleach were also in the air and she sniffed at the scent of chlorine as though it were a delicacy. She picked up a watermelon as big as a child, lifting it with difficulty into her cart. A sheaf of plantains. Peaches thick with fuzz. She chose bottled waters from Maine and Italy, from Germany and France, then proud-colored squeeze bottles of Joy and Cheer, Dove and Palmolive. She reached for high-protein cereals and protein bars, granola with cranberries, Cap'n Crunch. She explored the store, lapping up the light, listening to the music with its brave half-heard songs of love lost and found. Naomi passed by the stacks of mammalian flesh cut into portions wrapped in tight plastic. She lingered at the fish counter to contemplate the blackness of the mussels, the glistening dislocated stripes of the mackerel, the rosy pinkness of the salmon fillets arrayed on the ice. Here were animals still with their eyes on, red snapper and Mediterranean black bass. In a tank of greenish water, lobsters swam with halting deliberation; she pursed her lips and gave a furtive salute, her fingers held like claws.

I rifle through its contents, trying to see if any cans are at least semi-cold, but it’s full of girly shit like peach-flavoured spiked seltzer and light lime-flavoured beer. Did a sorority do the alcohol run tonight, or what? Who drinks that crap?

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.

More importantly, it was a room Dee recognized. The Hemsworths and Michael B. Jordan were Monica’s celebrity crushes; Gucci Hangman, Monica’s obsession. The crocheted afghan on the bed. The cube-shaped mood-light alarm clock on the nightstand, glowing purplish blue. The half-empty bottle of lime sparkling water beside it. Every detail was exact. Dee was staring at Monica’s bedroom.

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.

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.

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.

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

She considers a tray of flaky 'jesuites,' their centers redolent of frangipani cream, decorated with violet buds preserved in clouds of black crystal sugar. Or 'dulce de leche' tarts- caramelized swirls on a 'pate sucree' crust, glowing with chocolate, tiny muted peaks, ruffles of white pastry like Edwardian collars. But nothing seems special enough and nothing seems right. Nothing seems like Stanley. Avis brings out the meticulous botanical illustrations she did in school, pins them all around the kitchen like a room from Audubon's house. She thinks of slim layers of chocolate interspersed with a vanilla caramel. On top she might paint a frosted forest with hints of white chocolate, dashes of rosemary subtle as deja vu. A glissando of light spilling in butter-drops from one sweet lime leaf to the next. On a drawing pad she uses for designing wedding cakes, she begins sketching ruby-throated hummingbirds in flecks of raspberry fondant, a sub-equatorial sun depicted in neoclassical butter cream. At the center of the cake top, she draws figures regal and languid as Gauguin's island dwellers, meant to be Stanley, Nieves, and child. Their skin would be cocoa and coffee and motes of cherry melded with a few drops of cream. Then an icing border of tiny mermaids, nixies, selkies, and seahorses below, Pegasus, Icarus, and phoenix above.

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.

SWEET POTATO BISQUE WITH CRABMEAT GRAPEFRUIT ICE IN A SWEET TORTILLA CRISP LAMB SEARED IN ANCHO CHILI PASTE ON POLENTA TWO CHUTNEYS: PEAR & MINT ASPARAGUS FLAN AMERICAN GOAT CHEESE, EAST & WEST, WITH RED-WINE BISCUITS AVOCADO KEY LIME PIE PINON TORTA DE CIELO & CHOCOLATE MOCHA SHERBET She'd invented the cake just for tonight; the sherbet came from Julia Child, a remarkably simple confection made with sour cream. Torta de cielo was a traditional wedding cake from the Yucatan, slim and sublime, light but chewy, where pulverized almonds stood in for flour. This time, instead of almonds, Greenie used the fat, velvety pignoli she ordered from an importer on Grand Street, mincing them by hand to keep them from turning to paste. She did not know whether you could tell the best Italian pine nuts from those grown in New Mexico, but, she caught herself thinking, and not without a touch of spite, she might soon find out.

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.

{2} Neither did I but vacant seasons spend In this my scribble; nor did I intend But to divert myself in doing this From worser thoughts which make me do amiss. Thus, I set pen to paper with delight, And quickly had my thoughts in black and white. For, having now my method by the end, Still as I pulled, it came; and so I penned It down: until it came at last to be, For length and breadth, the bigness which you see. Well, when I had thus put mine ends together, I shewed them others, that I might see whether They would condemn them, or them justify: And some said, Let them live; some, Let them die; Some said, JOHN, print it; others said, Not so; Some said, It might do good; others said, No. Now was I in a strait, and did not see Which was the best thing to be done by me: At last I thought, Since you are thus divided, I print it will, and so the case decided. {3} For, thought I, some, I see, would have it done, Though others in that channel do not run: To prove, then, who advised for the best, Thus I thought fit to put it to the test. I further thought, if now I did deny Those that would have it, thus to gratify. I did not know but hinder them I might Of that which would to them be great delight. For those which were not for its coming forth, I said to them, Offend you I am loth, Yet, since your brethren pleased with it be, Forbear to judge till you do further see. If that thou wilt not read, let it alone; Some love the meat, some love to pick the bone. Yea, that I might them better palliate, I did too with them thus expostulate:-- {4} May I not write in such a style as this? In such a method, too, and yet not miss My end--thy good? Why may it not be done? Dark clouds bring waters, when the bright bring none. Yea, dark or bright, if they their silver drops Cause to descend, the earth, by yielding crops, Gives praise to both, and carpeth not at either, But treasures up the fruit they yield together; Yea, so commixes both, that in her fruit None can distinguish this from that: they suit Her well when hungry; but, if she be full, She spews out both, and makes their blessings null. You see the ways the fisherman doth take To catch the fish; what engines doth he make? Behold how he engageth all his wits; Also his snares, lines, angles, hooks, and nets; Yet fish there be, that neither hook, nor line, Nor snare, nor net, nor engine can make thine: They must be groped for, and be tickled too, Or they will not be catch'd, whate'er you do. How does the fowler seek to catch his game By divers means! all which one cannot name: His guns, his nets, his lime-twigs, light, and bell: He creeps, he goes, he stands; yea, who can tell Of all his postures? Yet there's none of these Will make him master of what fowls he please. Yea, he must pipe and whistle to catch this, Yet, if he does so, that bird he will miss. If that a pearl may in a toad's head dwell, And may be found too in an oyster-shell; If things that promise nothing do contain What better is than gold; who will disdain, That have an inkling of it, there to look, That they may find it? Now, my little book, (Though void of all these paintings that may make It with this or the other man to take) Is not without those things that do excel What do in brave but empty notions dwell.

Kai had won his argument with the bacon, but I conceded only to a monastic crumble of extracrispy bits, as underdone bacon would have violated every personal code I maintained. I forced him to make his own frosting and to include a maple accent, and the bacon/maple combo could only be used on half of the batch. The others, all mine, turned out beautifully and as previously discussed with Manda: strawberry-raspberry cakes with a light and airy lime frosting. I would garnish with a single perfect raspberry right before the party.

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.

Durban has the largest Indian population outside of India! The Afro-Indian Culture that ensued has become a strong influence on the people of South Africa who have adopted many of the Indian traditions. This is especially true of how food is prepared! Of course rice is the preferred carb and considered a stable with most meals. An Indian curry stew is an exciting taste treat. Relatively simple to make, fresh garlic and ginger pulp are lightly fried along with chilies, onions and a zesty curry powder. Added to this are chopped tomatoes and finally the meat, seafood or vegetable of your choice. After slow simmering, the spicy stew is served with steamed rice and perhaps a hot and spicy chili sauce condiment called a sambal. Sweet and sour condiments called chutney are made of unripe mangoes, raisins, limes, sliced bananas and other fruit.. Of course Major Grey's Chutney can be bought ready-made and is considered by many as the best of all chutneys. Many of the curried foods thought of as Indian are actually of Indonesian origin and are also popular on the Malaysian Peninsular and in many other eastern countries.

Here is the story, which I have abridged (with acknowledgement to Sergey Parkhomenko, journalist and broadcaster, who reported it): The River Ob makes a turn at Kolpashevo, and every year it eats away a few feet of a sand cliff there. On April 30, 1979, the Ob's waters eroded another six-foot section of bank. Hanging from the newly exposed wall were the arms, legs and heads of people who had been buried there. A cemetery at least several yards wide had been exposed. The bodies had been packed in and layered tightly. Some of the skulls from the uppermost layer rolled out from the sandbank, and little boys picked them up and began playing with them. News of the burial spread quickly and people started gathering at the sandbank. The police and neighbourhood watch volunteers quickly cordoned off the whole thing. Shortly afterwards, they built a thick fence around the crumbling sandbank, warning people away. The next day, the Communist Party called meeting in the town, explaining that those buried were traitors and deserters from the war. But the explanation wasn't entirely convincing. If this were so, why was everyone dressed in civilian clothes? Why had women and children been executed as well? And from where, for that matter, did so many deserters come in a town of just 20,000 people? Meanwhile, the river continued to eat away at the bank and it became clear that the burial site was enormous; thousands were buried there. People could remember that there used to be a prison on these grounds in the late 1930s. It was general knowledge that there were executions there, but nobody could imagine just how many people were shot. The perimeter fence and barbed wire had long ago been dismantled, and the prison itself was closed down. But what the town's people didn't know was that Kolpashevo's prison operated a fully-fledged assembly line of death. There was a special wooden trough, down which a person would descend to the edge of a ditch. There, he'd be killed by rifle fire, the shooter sitting in a special booth. If necessary, he'd be finished off with a second shot from a pistol, before being added to the next layer of bodies, laid head-to-toe with the last corpse. Then they'd sprinkle him lightly with lime. When the pit was full, they filled in the hole with sand and moved the trough over a few feet to the side, and began again. But now the crimes of the past were being revealed as bodies fell into the water and drifted past the town while people watched from the shore. In Tomsk, the authorities decided to get rid of the burial site and remove the bodies. The task, it turned out, wasn't so easy. Using heavy equipment so near a collapsing sandbank wasn't wise and there was no time to dig up all the bodies by hand. The Soviet leadership was in a hurry. Then from Tomsk came new orders: two powerful tugboats were sent up the Ob, right up to the riverbank, where they were tied with ropes to the shore, facing away from the bank. Then they set their engines on full throttle. The wash from the ships' propellers quickly eroded the soft riverbank and bodies started falling into the water, where most of them were cut to pieces by the propellers. But some of the bodies escaped and floated away downstream. So motorboats were stationed there where men hooked the bodies as they floated by. A barge loaded with scrap metal from a nearby factory was moored near the boats and the men were told to tie pieces of scrap metal to the bodies with wire and sink them in the deepest part of the river. The last team, also composed of local men from the town, worked a bit further downstream where they collected any bodies that had got past the boats and buried them on shore in unmarked graves or sank them by tying the bodies to stones. This cleanup lasted almost until the end of the summer.

There was also a peculiarly Japanese adaptation of things foreign. I first noticed this one rainy November evening when I stopped by Rub-a-Dub, a funky reggae watering hole located near the Pontocho, the city's former red-light district now known for its restaurants, bars, and geisha teahouses. After ordering one of the bar's famous daiquiris, I anticipated receiving an American-style rum-in-your-face daiquiri with an explosive citrus pucker. Instead, I was handed a delicate fruity drink that tasted more like a melted lime Popsicle. Over time I noticed other items had been similarly adapted. McDonald's offered hamburgers with sliced pineapple and ham to satisfy Japanese women's notorious sweet tooth. "Authentic" Italian restaurants topped their tomato-seafood linguini with thin strands of nori seaweed, instead of grated Parmesan. And slim triangles of "real" New York-style chizu-keki (cheesu-cakey) in dessert shops tasted like cream cheese-sweetened air.

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.

In the meantime, Gesner kept busy perfecting kerosene. The crude coal oil that emerged from his stills smoked badly when it burned and smelled worse. After treating the oil with acids and processing it with lime, he succeeded in creating a kerosene that burned, he reported, “with a brilliant white light [and] without smoke or the naphthalous odor so offensive in many hydrocarbons having some resemblance to this but possessing very different properties.

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.

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.

AVOCADO CHICKEN SALAD BOAT A great appetizer or a light yet filling meal! Makes 4 meal-size servings or appetizers for 12 2 chicken breasts, cooked, cooled, and shredded 2 large avocados, pitted, peeled, and roughly mashed ¼ cup chopped fresh cilantro ¼ cup chopped fresh chives Juice of 1 lime 1 tablespoon pink Himalayan salt 4 Belgian endive heads, separated into leaves, or 2 cucumbers, halved lengthwise 1. In a large bowl, combine the chicken, avocado,

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

Vera’s ideas require a re-thinking of the evidence which has been previously interpreted as showing a dense forest. His view is that the open parkland explains why hazel, pedunculate oak and sessile oak (and other light-demanding species) have been well represented in pollen records for thousands of years, along with that of shade-tolerant species such as limes, elms, ash, common beech and hornbeam. In closed-canopy forests and forest reserves where large gaps are not present, oaks tend gradually to diminish because their seedlings, unlike those of the shade-tolerant trees, cannot grow at the low light levels present in the limited gaps which do form. He also contends that a partial explanation for the very high proportion of tree pollen dating from this period is that grazing may have been so efficient that production of grass pollen per unit area was greatly reduced. Svenning (2002) counters this by pointing out in a review of north-west Europe that in many studies non-tree pollen correlates well with other measures of openness such as beetle, snail and plant macrofossils and concludes that forested conditions were the norm with open vegetation being restricted to floodplains or poor soils (sandy or calcareous) and in the continental interior of north-west Europe.

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.

Lou did nothing naturally. Everything came the hard and tortuous way. Practice, practice, practice until he did it right, and then practice some more to keep it right. In the meantime, the Yankees were going places. And so was Gehrig, and with him his family. These were great days for Mom, for Lou took care of her. He more than took care of her. He idolized her. He brought her into the publicity lime-light with him as his best girl and his sweetheart. He bought her a fine house in New Rochelle with his World Series earnings, and made her mistress of it. Whenever anybody asked Lou about a girl or whether he had a sweetheart he would say … “Yes, my Mom.

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.