Lime Water 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.

Water: 35 liters, Carbon: 20 kg, Ammonia: 4 liters, Lime:1.5 kg, Phosphrus: 800 g, salt: 250g, saltpeter:100g, Sulfer: 80g, Fluorine: 7.5 g, iron: 5.6 g, Silicon: 3g, and 15 other elements in small quantities.... thats the total chemical makeup of the average adult body. Modern science knows all of this, but there has never been a single example of succesful human trasmutation. It's like there's some missing ingredient..... Scientists have been trying to find it for hundreds of years, pouring tons of money into research, and to this day they don't have a theory. For that matter, the elements found in a human being is all junk that you can buy in any market with a child's allowence. Humans are pretty cheaply made.

If I were a cinnamon peeler I would ride your bed and leave the yellow bark dust on your pillow. Your breasts and shoulders would reek you could never walk through markets without the profession of my fingers floating over you. The blind would stumble certain of whom they approached though you might bathe under rain gutters, monsoon. Here on the upper thigh at this smooth pasture neighbor to your hair or the crease that cuts your back. This ankle. You will be known among strangers as the cinnamon peeler's wife. I could hardly glance at you before marriage never touch you -- your keen nosed mother, your rough brothers. I buried my hands in saffron, disguised them over smoking tar, helped the honey gatherers... When we swam once I touched you in water and our bodies remained free, you could hold me and be blind of smell. You climbed the bank and said this is how you touch other women the grasscutter's wife, the lime burner's daughter. And you searched your arms for the missing perfume. and knew what good is it to be the lime burner's daughter left with no trace as if not spoken to in an act of love as if wounded without the pleasure of scar. You touched your belly to my hands in the dry air and said I am the cinnamon peeler's wife. Smell me.

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.

Water: 35 Liters. Carbon: 20 Kg. Ammonia: 4 Liters. Lime: 1.5 Kg. Phosphorus: 800 g. Salt: 250 g. Saltpeter: 100g. Sulfur: 80g. Fluorine: 7.5 g. Iron: 5 g. Silicon: 3 g. And 15 other elements in small quantities... That's the total chemical makeup of the average adult body... For that matter, the elements found in a human being... is all junk that you can buy in any market with a child's allowance. Humans are pretty cheaply made. - Edward Elric

I was in Cancun, Mexico, sitting in a disappearing-edge swimming pool, on a bar stool that was actually under the water, watching palm trees sway in a sultry breeze against the unmistakable aqua splendor of the Caribbean Sea; drinking coconut, lime, and tequila from a scooped-out pineapple, with salt spray of breaking surf and sun kissing my skin. Translation: I'd died and gone to heaven.

This scent had a freshness, but not the freshness of limes or pomegranates, not the freshness of myrrh or cinnamon bark or curly mint or birch or camphor or pine needles, not that of a May rain or a frosty wind or of well water... and at the same time it had warmth, but not as bergamot, cypress, or musk has, or jasmine or daffodils, not as rosewood has or iris... This scent was a blend of both, of evanescence and substance, not a blend, but a unity, although slight and frail as well, and yet solid and sustaining, like a piece of thin, shimmering silk... and yet again not like silk, but like pastry soaked in honey-sweet milk - and try as he would he couldn't fit those two together: milk and silk! This scent was inconceivable, indescribable, could not be categorized in any way - it really ought not to exist at all. And yet there it was as plain and splendid as day.

Why love the boy in a March field with his kite braving the sky? Because our fingers burn with the hot string singeing our hands. Why love some girl viewed from a train bent to a country well? The tongue remembers iron water cool on some long lost noon. Why weep at strangers dead by the road? They resemble friends unseen in forty years. Why laugh when clowns are hot by pies? We taste custard we taste life. Why love the woman who is your wife? Her nose breathes the air of a world that I know; therefore I love that nose. Her ears hear music I might sing half the night through; therefore I love her ears. Her eyes delight in seasons of the land; and so I love those eyes. Her tongue knows quince, peach, chokeberry, mint and lime; I love to hear it speaking. Because her flesh knows heat, cold, affliction, I know fire, snow, and pain. Shared and once again shared experience. Billions of prickling textures. Cut one sense away, cut part of life away. Cut two senses; life halves itself on the instant. We love what we know, we love what we are. Common cause, common cause, common cause of mouth, eye, ear, tongue, hand, nose, flesh, heart, and soul.

I used to think people were like lighthouses. That they were yhere to protect you. But they're no. People are lime whirlpools. They pull you in; they drag you under. You have to work so hard just to keep your head above water.

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.

She felt like a dry branch, sticking out of the air. Brittle, covered in old bark. Maybe she was thirsty, but there was no water nearby. And above all the suffocating certainty that if a man were to embrace her at that moment she would feel not a soft sweetness in her nerves, but lime juice stinging them, her body like wood near fire, warped, crackling, dry.

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

It's true,' said Freddie Humbert, 'kids nowadays have got no ability to listen to simple instructions.' 'Here you go, Dad,' said Quent, returning with a tray of drinks. 'Two martinis, one with extra olives, one with no olives, one mineral water, ice and a twist of lime and a jade juice, no fruit.

Cyanide. On ice with a twist of lime. Or water. But I’m not budging on the lime.” Lyon, Jennifer (2013-02-22). The Proposition (The Plus One Chronicles) (Kindle Location 1365). Jennifer Lyon Books. Kindle Edition.

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 corridor smelled of water in the bottoms of purple vases and the piano was banging just beyond this emptiness.

It must be this overarching commitment to what is really an abstraction, to one's children right or wrong, that can be even more fierce than the commitment to them as explicit, difficult people, and that can consequently keep you devoted to them when as individuals they disappoint. On my part it was this broad covenant with children-in-theory that I may have failed to make and to which I was unable to resort when Kevin finally tested my maternal ties to a perfect mathematical limit on Thursday. I didn't vote for parties, but for candidates. My opinions were as ecumenical as my larder, then still chock full of salsa verde from Mexico City, anchovies from Barcelona, lime leaves from Bangkok. I had no problem with abortion but abhorred capital punishment, which I suppose meant that I embraced the sanctity of life only in grown-ups. My environmental habits were capricious; I'd place a brick in our toilet tank, but after submitting to dozens of spit-in-the-air showers with derisory European water pressure, I would bask under a deluge of scalding water for half an hour. My closet wafter with Indian saris, Ghanaian wraparounds, and Vietnamese au dais. My vocabulary was peppered with imports -- gemutlich, scusa, hugge, mzungu. I so mixed and matched the planet that you sometimes worried I had no commitments to anything or anywhere, though you were wrong; my commitments were simply far-flung and obscenely specific. By the same token, I could not love a child; I would have to love this one. I was connected to the world by a multitude of threads, you by a few sturdy guide ropes. It was the same with patriotism: You loved the idea of the United States so much more powerfully than the country itself, and it was thanks to your embrace of the American aspiration that you could overlook the fact that your fellow Yankee parents were lining up overnight outside FAO Schwartz with thermoses of chowder to buy a limited release of Nintendo. In the particular dwells the tawdry. In the conceptual dwells the grand, the transcendent, the everlasting. Earthly countries and single malignant little boys can go to hell; the idea of countries and the idea of sons triumph for eternity. Although neither of us ever went to church, I came to conclude that you were a naturally religious person.

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

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

Twenty-one-year-old Chris Reed was gunned down with four bullets, including one that “exploded and took out a big chunk “of his left thigh. He listened in terror as troopers debated in front of him whether to kill him or let him bleed to death. As they discussed this the troopers had fun jamming their rifle butts into his injuries and dumping lime onto his face and injured legs, until he fell unconscious.

I think of my own life, how it embraces a great quest to know every cog of nature--the names of oaks and ferns, the secret lives of birds, the taste of venison and Ogeechee lime, wax myrtle's smell and rattlesnake's, the contour of bobcat tracks, the number of barred owl cackles, the feel of Okefenokee Swamp water on my skin under a blistering sun. I search for a vital knowledge of the land that my father could not teach me, as he was not taught, and guidance to know and honor it, as he was not guided, as if this will shield me from the errancies of the mind, or bring me back from that dark territory should I happen to wander there. I search as if there were peace to be found.

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 sipped my drink. It tasted like battery acid with lime squeezed in it. I was as big a fan of lime as the next guy, but why anyone would waste it in tonic water was beyond me.

There can be no doubt that the development of a practical method of water disinfection during the last two years marks an epoch in the art of water purification.

chia fresca—“chilly chia.” It’s brewed up by dissolving chia seeds in water with a little sugar and a squirt of lime. In

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

Are you willing and able to help in an emergency?” she repeats.  “Sure. I’ll take a sparkling water, by the way. Extra lime.” My focus shifts back to my phone.  “There’s a cooler in the back row for you to grab it yourself.

be making her tea; or, if my aunt were feeling 'upset,' she would ask instead for her 'tisane,' and it would be my duty to shake out of the chemist's little package on to a plate the amount of lime-blossom required for infusion in boiling water.

Punch’ being of course an Indian word, arriving in the English language via the Hindustani panch (five), a reference to the number of ingredients for the drink, which traditionally were (according to Hobson Jobson) ‘arrack, sugar, lime-juice, spice and water’.

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.

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

Anyhow, I get distracted a lot," she repeated. She felt like a dry branch, sticking out of the air. Brittle, covered in old bark. Maybe she was thirsty, but there was no water nearby. And above all the suffocating certainty that if a man were to embrace her at that moment she would feel not a soft sweetness in her nerves, but lime juice stinging them, her body like wood near fire, warped, crackling, dry. She couldn't soothe herself by saying: this is just a pause, life will come afterwards like a wave of blood, washing over me, moistening my parched wood. She couldn't fool herself because she knew she was also living and that those moments were the peak of something difficult, of a painful experience for which she should be thankful: almost as if she were feeling time outside herself, in a detached manner.

2 chicken breasts ½ cup chunky peanut butter ½ cup fish sauce ¼ cup freshly squeezed lime juice 2 tablespoons palm sugar 2 tablespoons Sriracha 2 cups water 1 package pad thai noodles ½ pound medium shrimp, peeled and deveined ¼ cup bean sprouts ¼ cup sliced scallions Crushed peanuts, for garnish

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.

Thai food tastes like ocean and timeworn tradition, fields of basil and groves of mango. Streetwise cooks in aprons and flip-flops stir salty tamarind through rice noodles and hand patrons limes to squeeze over their bowls Paired with glugs of Singha bubbling water and it is the best three-dollar investment of your life.

Red Curry Almond Sauce      ½ cup almond butter      ½ cup water      ¼ cup fresh lime juice or rice vinegar      2 tablespoons miso      1 tablespoon minced fresh cilantro      2 tablespoons agave nectar or maple syrup      2 teaspoons Thai red curry paste, or to taste      1 teaspoon onion powder      ½ teaspoon garlic powder      ½ teaspoon ground ginger

iskiate is otherwise known as chia fresca—“chilly chia.” It’s brewed up by dissolving chia seeds in water with a little sugar and a squirt of lime. In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach, and human growth hormone. As tiny as those seeds are, they’re superpacked with omega-3S, omega-6S, protein, calcium, iron, zinc, fiber, and antioxidants.

The way grew more and more stony and this made me suspicious. If we were approaching a town we ought by now to have found a path. Instead there were these jumbled white stones that looked as if they had been combed out by an ignorant hand from the elements that make least sense. There must be stupid portions of heaven, too, and these had rolled straight down from it. I am no geologist but the word calcareous seemed to fit them. They were composed of lime and my guess was that they must have originated in a body of water. Now they were ultra-dry but filled with little caves from which cooler air was exhaled—ideal places for a siesta in the heat of noon, provided no snakes came. But the sun was in decline, trumpeting downward. The cave mouths were open and there was this coarse and clumsy gnarled white stone.

Robert is, of course, at the theater, but it’s true that Jeff isn’t alone. Behind him, Lulu holds up two bottles of tequila, and behind her is Gene, Lulu’s . . . bed-friend, holding a bag of limes and sporting the world’s most enormous mustache. I take the bag of limes from him. “Are you guessing my weight tonight?” Jeff laughs in a loud bark before heading into the kitchen, but Gene does a bewildered double take. “What?” “Do I get to shoot a water gun to knock down the ducks?” I see the moment he gets it because his giant mustache twitches under his suppressed grin. “I’ll take my limes home if you’re going to be sassy, miss.” “You look like an old-timey auction barker,” I say. “Or Yosemite Sam. I have this sudden urge to buy a few head of cattle.” Behind me, Calvin snickers. “You wish you could grow a ’stache like this.” I burst out laughing. “I’m sorry, I can’t even hear what you’re saying through that thing.” “I told him it’s awful.” Lulu tugs at it and Gene leans away. He smoothes it down proudly. “I’m so lazy, and this is much more low maintenance than shaving.” I don’t need to look that closely to see he’s clearly waxed and styled it with a comb. It’s really not an afterthought mustache; it’s the kind that a person chooses from a book on various mustache styles—the perfect accessory for his very carefully crafted I don’t care enough to even glance in the mirror look (which Lulu tells me takes him a long time in front of the mirror).

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

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.

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.

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

And as soon as I had recognised the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents (the isolated segment which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the streets along which I used to run errands, the country roads we took when it was fine. And in the game wherein the Japanese amuse themselves by filling a porcelain bowl with water and steeping in it little pieces of paper which until then are without character or form, but, the moment they become wet, stretch and twist and take on colour and distinctive shape, become flowers or houses or people, solid and recognisable, so in that moment all the flowers in our garden and in M. Swann's park, and the water-lilies on the Vivonne and the good folk of the village and their little dwellings and the parish church and the whole of Combray and its surroundings, taking shape and solidity, sprang into being, town and gardens alike, from my cup of tea.

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.

Someday I want to go back to San Felipe de Jesus and find the Jesus in that place. Someday I want to trap myself in those washboard towns, Aconchi, Magdalena; I want to meet their saints someday. I would ask them if they have ever been in love. I don't mean the syrup they lay on you in the media. I mean the meat of love, the hardness of it, the ice water that wakes you up into the heat of day. The Mexico of love, with rocks, pickup trucks, fat men and sugary children. Cock-sure, moonlit tequila, sweet lime, metallic bed for secret touching. Did they ever reach that side of life? Those mealy saints with their crosses on their backs, did they have enough stomach for the midnight lunch of love?

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].

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

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

My eye keeps escaping towards the big blue lacquered door that I've had painted in a trompe-l'oeil on the back wall. I would like to call Mrs. Cohen back and tell her there's no problem for her son's bar mitzvah, everything's ready: I would like to go through that door and disappear into the garden my mind's eye has painted behind it. The grass there is soft and sweet, there are bulrushes bowing along the banks of a river. I put lime trees in it, hornbeams, weeping elms, blossoming cherries and liquidambars. I plant it with ancient roses, daffodils, dahlias with their melancholy heavy heads, and flowerbeds of forget-me-nots. Pimpernels, armed with all the courage peculiar to such tiny entities, follow the twists and turns between the stones of a rockery. Triumphant artichokes raise their astonished arrows towards the sky. Apple trees and lilacs blossom at the same time as hellebores and winter magnolias. My garden knows no seasons. It is both hot and cool. Frost goes hand in hand with a shimmering heat haze. The leaves fall and grow again. row and fall again. Wisteria climbs voraciously over tumbledown walls and ancient porches leading to a boxwood alley with a poignant fragrance. The heady smell of fruit hangs in the air. Huge peaches, chubby-cheeked apricots, jewel-like cherries, redcurrants, raspberries, spanking red tomatoes and bristly cardoons feast on sunlight and water, because between the sunbeams it rains in rainbow-colored droplets. At the very end, beyond a painted wooden fence, is a woodland path strewn with brown leaves, protected from the heat of the skies by a wide parasol of foliage fluttering in the breeze. You can't see the end of it, just keep walking, and breathe.

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

Another sketch-this one of Gabriel-hung on the all above the water cask. It swiveled gently on a single tack; or rather, the paper hung plump with gravity while the whole ship swiveled around it. She’d captured Gabriel’s toothy, inoffensive grin and the devilish gleam in his eye, and the effect of the paper’s constant, subtle rocking was to make the image come alive. Softly, strangely-the portrait of Gabriel was laughing. Gray shook himself. Laughing at him, most likely. “She comes here?” he asked. “Aye. That she does. Every morning.” Gabriel straightened his hunched spine and adopted a cultured tone. “We take tea.” Gray frowned. One more place he’d have to avoid-the galley at morning teatime. “See to it that she eats something. Slip more milk in her tea. Make her treacle duff every day, if she cares for it. Are you giving her a daily ration of lime juice?” Gabriel smiled down at the salt pork. “Yes, sir.” “Double it.” “Yes, sir.” Gabriel’s grin widened. “And stop grinning, damn it.” “Yes, sir.” The old man practically sang the words as he pounded away at the meat. “Never thought I’d live to see the day.

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

Thousands upon thousands of millions of minute and diverse individuals had come together and the product of their mutual dependence, their mutual hostility had been a human life. Their total colony, their living hive had been a man. The hive was dead. But in the lingering warmth many of the component individuals still faintly lived; soon they also would have perished. And meanwhile, from the air, the invisible hosts of saprophytics had already begun their unresisted invasion. They would live among the dead cells, they would grow, and prodigiously multiply and in their growing and procreation all the chemical building of the body would be undone, all the intricacies and complications of its matter would be resolved, till by the time their work was finished a few pounds of carbon, a few quarts of water, some lime, a little phosphorus and sulphur, a pinch of iron and silicon, a handful of mixed salts--all scattered and recombined with the surrounding world--would be all that remained of Everard Webley's ambition to rule and his love for Elinor, of his thoughts about politics and his recollections of childhood, of his fencing and good horsemanship, of that soft strong voice and that suddenly illuminating smile, of his admiration for Mantegna, his dislike of whiskey, his deliberately terrifying rages, his habit of stroking his chin, his belief in God, his incapacity to whistle a tune correctly, his unshakeable determinations and his knowledge of Russian.

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

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

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

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

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

A glass of water, Mr. Wizard? Certainly. Still or sparkling? Ice or lukewarm? Lemon or lime? French or Italian? When Hamilton had added, Bathroom or kitchen?

You can use blueberries, raspberries, blackberries, strawberries, watermelon pieces, tangerine slices, orange slices, grapefruit slices, lemon slices, lime slices, mango pieces, cucumber slices, fresh mint, fresh basil, cinnamon sticks, and fresh ginger slices. You can also add organic coconut water to contribute even more flavor.

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

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.

Months later, I’d learn that iskiate is otherwise known as chia fresca— “chillychia.” It’s brewed up by dissolving chia seeds in water with a little sugar and a squirt of lime. In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach, and human growth hormone. As tiny as those seeds are, they’re superpacked with omega-3s, omega-6s, protein, calcium, iron, zinc, fiber, and antioxidants.

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

Italians stand up a lot at bars,” I comment, taking the glass of water Luca’s pushing toward me. It’s fizzy, with ice and lime in it, and I drink it very gratefully. He smiles. I notice that one corner of his mouth lifts higher than the other when he does so, in a little quirk that sets off his handsomeness precisely because of its irregularity. “Italians like to show off their clothes,” he says. “They like clothes that are signed.” He hits his brow theatrically with one hand. “Firmati,” he says. “That is how we say ‘designer.’ They like designer clothes. If you stand up, people see them better.” Ha! I bet every single piece of clothing Elisa was wearing today is designer. “But your style, it’s very English,” Luca observes, and he reaches across the table to snag his index finger under the big strands of fake pearls around my neck, lifting them for a moment, then letting them fall back to my collarbone again. For a split second, his finger touches my skin, and he might as well have brushed me with a lit match. “Very…” He snaps his fingers, searching for the word. “Eccentrica,” he says finally. “Oh God!” My face drops. “It’s that bad?” “Cosa?” He looks confused. “Bad?” “In English, ‘eccentric’ is sort of like ‘mad,’” I explain. “If you’re really posh, especially. You could be a raving loony who eats bats for breakfast, and as long as you have a title, they’d call you eccentric and think it was charming.” Luca, clearly, hasn’t understood all of this. But he’s thrown his head back and is laughing so hard that I see people beyond us turning to look in curiosity. He looks absolutely gorgeous when he laughs, his mouth curving up, tiny lines creasing around his eyes; his usual cool demeanor is wiped away, and he looks younger, sweeter, much more approachable.

Since the beginning of humankind, loved ones have put a hand on each other for support. Massage is our oldest form of therapy, and it remains to this day one of the most powerful methods of healing. A quality 45-minute full-body massage will promote circulation throughout your body and help draw out toxins, especially from your liver. The massage is likely to boost your adrenal glands and kidneys, relax your heart, and ease tension. Ideally, drink two 16-ounce glasses of fresh lemon or lime water directly following your massage. This will optimize the detoxing benefits of your session. CASE HISTORY: Alzheimer’s Under Arrest It had long been a family joke that Whitney was forgetful.

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.

The Moffat Tunnel is a cathedral to engineering. Its simplicity occludes its sophistication, with the creation of nothing from something—the deliberate absence of rock amid incalculable weight. The finalized engineering marvel has a ventilation system that performs a complete air exchange within the tunnel in 18 minutes. The seemingly endless stone archway has intricately designed and perfectly positioned “umbrellas” to disperse alpine lake seepage to either side of the tracks. During construction, on February 15, 1925, tunneling progress stalled 1,100 feet directly under Crater Lake as 1,800 gallons per minute of water began flowing into the tunnel. At the suggestion of electrician K.S. Weston, crews ventured to the lake, cut through three feet of ice, and poured in 10 pounds of chloride of lime. Shortly thereafter, the presence of lime was detected inside of the tunnel. In an attempt to close the seam, a stick of dynamite was tossed into the lake, and the flow rate dropped drastically to 150 gallons per minute and then slowed to a trickle. Multiple times per day, the visceral vibration of mechanical thunder reverberates through the bowels of the earth.

From old habits the night always instilled in her a sense of imminent adventure. Those who slept by day walked the endless tunnel of the night. The stoned drag-queen collapsed in an alley, the tormented somnambuist who kept walking until dawn, the revenant, the fugitive, the vagrant, the nocturnal gathering of those consigned to the sulphur-blaze of the pit. She had known them all; the desperate, the hunted, the wolf slaking its thirst at a limed water-hole.

Could he say how he felt about their all being here tonight on this wild world running around a big sun which fell through a bigger space falling through yet vaster immensities of space, maybe toward and maybe away from Something? Could he say: we share this billon-mile-an-hour ride. We have common cause against the night. You start with little common causes. Why love the boy in a March field with his kite braving the sky? Because our fingers burn with the hot string singeing our hands. Why love some girl viewed from a train, bent to a country well? The tongue remembers iron water cool on some long lost noon. Why weep at strangers dead by the road? They resemble friends unseen in forty years. Why laugh when clowns are hit by pies? We taste custard, we taste life. Why love the woman who is your wife? Her nose breathes in the air of a world that I know; therefore I love that nose. Her ears hear music I might sing half the night through; therefore I love her ears. Her eyes delight in seasons of the land; and so I love those eyes. Her tongue knows quince, peach, chokeberry, mint and lime; I love to hear it speaking. Because her flesh knows heat, cold, affliction, I know fire, snow and pain. Shared and once again shared experience. Billions of prickling textures. Cut one sense away, cut part of life away. Cut two senses; life halves itself on the instant. We love what we know, we love what we are. Common cause, common cause, common cause of mouth, eye, ear, tongue, hand, nose, flesh, heart, and soul.

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

The Michael Servetus: habanero-steeped tequila, lime, Seville orange liqueur, and smoked salt The Trinitarian: pomegranate, huckleberry, and plum brandies with soda and fresh fruits The Mary Oliver: white wine spritzer with fennel ferns and ginger bitters The Carrie Nation (NA): huckleberry and plum syrups, cream, soda water, and fresh fruits

Grandma’s Lime Gelatin Surprise Feeds a crowd! 1 large OR 2 small packages lime-flavored gelatin 1 20-ounce can pineapple pieces not drained (You need 1 cup of liquid here. You may have to add water to make 1 cup of liquid.) 1 8-ounce package cream cheese, softened 1 cup ginger ale 2 cups boiling water (Recipe needs a total of 4 cups liquid.) Mix 2 cups boiling water with gelatin and dissolve completely. Add softened cream cheese to ginger ale and mix well. Add mixture to gelatin. Add undrained pineapple and mix well. Refrigerate until firm.

Tilly found a bucket of white paint and began mixing it with indigo sediment and lime. She vowed her growing son would not grow up with evil spirits floating around him. So she mixed an indigo dye and stained the ceiling where William slept in haint blue, using another indigo-sodden rag to leave behind the tinge of turquoise on the rafters. Dragged upon foreign shores, early enslaved Africans believed the hue would trap the evil spirits that tried to do harm, tricking them to believe that the vibrant pigment was the sky or water, ensuring they remained at bay.

After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening--- "The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this." The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan. "What do you think?" "I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.

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.

Use Ayurvedic Herbs – Amla, Shikakai, and Reetha - for long and strong hair. Indian gooseberry (Amla) is a rich source of vitamin C. Therefore, it helps development of collagen and battles off free radicals, advancing hair development and pigmentation. You can blend 2 teaspoons of both Amla and lime juice, and then rub the mixture on your head like a shampoo. Next, wash off with warm water. This will help your hair develop, and will make your hair long, strong, and shiny. 

Months later, I’d learn that iskiate is otherwise known as chia fresca—“chilly chia.” It’s brewed up by dissolving chia seeds in water with a little sugar and a squirt of lime. In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach, and human growth hormone. As tiny as those seeds are, they’re superpacked with omega-3S, omega-6S, protein, calcium, iron, zinc, fiber, and antioxidants. If you had to pick just one desert-island food, you couldn’t do much better than chia, at least if you were interested in building muscle, lowering cholesterol, and reducing your risk of heart disease; after a few months on the chia diet, you could probably swim home.

One glance at the description that was written in smaller type near the bottom of the sign and Hannah’s mouth started to water. The candy bars were impaled on sticks, chilled thoroughly, dipped into a sweet batter that was a cousin to the one used for funnel cakes, and then deep-fried to a golden brown. The booth was called Sinful Pleasures, and that was entirely appropriate. There should have been a warning sign that read, NO REDEEMING NUTRITIONAL MERIT WHATSOEVER,

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.

{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.

From the Bridge” Celebrating “La Navidad Cubana” Before the fall of Batista, Cuba was considered to be a staunch Catholic Nation. As in other Christian countries, Christmas was considered a religious holiday. In 1962, a few years after the revolution, Cuba became an atheist country by government decree. Then In 1969, Fidel Castro thinking that Christmas was interfering with the production of sugar cane, totally removed the holiday from the official calendar. Of course Christmas was still celebrated by Cubans in exile, many of whom live in South Florida and Union City, NJ. However it was still was celebrated clandestinely in a subdued way on the island. It was said, if it is to believed, that part of the reason for this was due to the fact that Christmas trees do not grow in Cuba. Now that Christianity and Christmas have both been reestablished by the government, primarily due to the Pope’s visits to Cuba, Christmas as a holiday has been reinstated. Many Christmas traditions have been lost over the past five decades and are still not observed in Cuba, although the Cuban Christmas feast is highlighted by a festive “Pig Roast,” called the “Cena de Navidad” or Christmas dinner. Where possible, the dinner includes Roast Pork done on a spit, beans, plantains, rice and “mojo” which is a type of marinade with onions, garlic, and sour orange. Being a special event, some Cubans delight in serving the roasted pork, in fancier ways than others. Desserts like sweet potatos, “turrones” or nougats, “buñuelos” or fritters, as well as readily available tropical fruits and nuts hazelnuts, guava and coconuts, are very common at most Christmas dinners. Beverages such as the “Mojito” a drink made of rum, sugar cane juice, lime, carbonated water and mint, is the main alcoholic drink for the evening, although traditionally the Christmas dinner should be concluded by drinking wine. This grand Christmas dinner is considered a special annual occasion, for families and friends to join together. Following this glorious meal, many Cubans will attend Misa de Gallo or mass of the rooster, which is held in most Catholic churches at midnight. The real reason for Christmas in Cuba, as elsewhere, is to celebrate the birth of Christ. Churches and some Cuban families once again, display manger scenes. Traditionally, children receive presents from the Three Wise Men and not from Santa Claus or the parents. Epiphany or “Three King’s Day,” falls on January 6th. Christmas in Cuba has become more festive but is not yet the same as it used to be. Although Christmas day is again considered a legal holiday in Cuba, children still have to attend school on this holiday and stores, restaurants and markets stay open for regular business. Christmas trees and decorations are usually only displayed at upscale hotels and resorts.

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

Buy This: Unknown Almond Milk Almonds Apples Bananas Blueberries Cinnamon Cocoa Powder Coconut Water Greek Yogurt Honey Lime Juice Peaches Peanut Butter Pineapple Spinach Watermelon Whey Protein

Natural Homemade Antibiotics   Cut 3 lime oranges and 6 tangerines into half. Squeeze out the juice. Add half liter of water to the juice. Take ½ cup of the mixture every day.

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

Those who make candles will find it a great improvement to steep the wicks in lime-water and saltpetre, and dry them. The flame is clearer, and the tallow will not 'run.

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

Easy Avocado Dressing Serves: 4 2 avocados 1 lime, juiced 1 clove garlic, minced ¼ cup minced onion 2 tablespoons nutritional yeast ⅛ teaspoon cayenne pepper or more to taste ¼ cup water Place all ingredients in a high-powered blender or food processor and puree until smooth. Add additional water if needed to adjust consistency.

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

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.

☐ Lemons float in water, but limes sink.

Make the crema: Cover the cashews with cool water. Cover and refrigerate for at least 4 hours or up to overnight. Drain and rinse the cashews; transfer to a high-speed blender or food processor. Add the cilantro, lime zest and juice, and ½ cup water; blend. Add more water as needed to reach sauce consistency. Taste

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.

I first imagined each moment separate, inspired, consecutive. I could have cast the film—myself the female lead, you the star. I wore color—magenta. lavender, lime. You were in white, something textured that moved with your body. The music was sensuous, full orchestra scored for harp, piccolo, twelve double basses, a chime. The premiere, well-attended, prices high. Those who didn't like it find little to like in this world. The critics, through careful eyes, decided our performance was fresh, the location on the cliff above the ocean a splendid choice on someone's part, the humor warm. But time extracts. After the blast, the slow boil, the few grains cupped in the palm. The orchestra was really scored for wind and pelican, the dry flick of lizard. The lily, with petals like white tongues, appeared from nowhere, and the gull remained stone-still. as gulls do not do. The costumes were too simple: sun and salt on skin, and the actors kept changing roles, crawling into one another’s lines, saying the wrong words when they spoke at all, finding it hard to think in vertigo, their love clouded with a retinue of men and women, former actors who wanted the parts. The critics made no sense of the film, double-exposed, sprocket holes on either side and a garbled sound track that wove ‘always’ and ‘never’ into one word. The beginning appeared in the last scene, and the climax was a whorl of color, like looking too long at the sun through closed eyelids. One thing someone found to praise: a clear shot of a shining feather lying on a stone in the path.

Months later, I’d learn that iskiate is otherwise known as chia fresca—“chilly chia.” It’s brewed up by dissolving chia seeds in water with a little sugar and a squirt of lime.

chia fresca—“chilly chia.” It’s brewed up by dissolving chia seeds in water with a little sugar and a squirt of lime.