Line Cook Quotes

Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who'd just as soon cut each other's throats in their off hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion.

All worries are less with wine.

Please bring strange things. Please come bringing new things. Let very old things come into your hands. Let what you do not know come into your eyes. Let desert sand harden your feet. Let the arch of your feet be the mountains. Let the paths of your fingertips be your maps And the ways you go be the lines of your palms. Let there be deep snow in your inbreathing And your outbreath be the shining of ice. May your mouth contain the shapes of strange words. May you smell food cooking you have not eaten. May the spring of a foreign river be your navel. May your soul be at home where there are no houses. Walk carefully, well-loved one, Walk mindfully, well-loved one, Walk fearlessly, well-loved one. Return with us, return to us, Be always coming home.

Hunger gives flavour to the food.

I jerk around and see Sister Dora, a portly woman who's the head cook in the kitchen, staring daggers at me. This is nothing new. She stares daggers at everyone who walks through the lunch line holding a tray, as though our needing sustenance is a personal affront.

In normal life, "simplicity" is synonymous with "easy to do," but when a chef uses the word, it means "takes a lifetime to learn.

So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here.

Tell me the truth. When you were a kid, did you always color inside the lines?” "Coloring in the lines is the whole point. That’s why they have lines,” I said. “That’s where you’re wrong. The lines are there just to hold you in. Like a prison. Think what you might have created if there hadn’t been any lines.

Some people when they see cheese, chocolate or cake they don't think of calories.

I am a cutter, you see. Also a snipper, a slicer, a carver, a jabber. I am a very special case. I have a purpose. My skin, you see, screams. It's covered with words - cook, cupcake, kitty, curls - as if a knife-wielding first-grader learned to write on my flesh. I sometimes, but only sometimes, laugh. Getting out of the bath and seeing, out of the corner of my eye, down the side of a leg: babydoll. Pull on a sweater and, in a flash of my wrist: harmful. Why these words? Thousands of hours of therapy have yielded a few ideas from the good doctors. They are often feminine, in a Dick and Jane, pink vs. puppy dog tails sort of way. Or they're flat-out negative. Number of synonyms for anxious carved in my skin: eleven. The one thing I know for sure is that at the time, it was crucial to see these letters on me, and not just see them, but feel them. Burning on my left hip: petticoat. And near it, my first word, slashed on an anxious summer day at age thirteen: wicked. I woke up that morning, hot and bored, worried about the hours ahead. How do you keep safe when your whole day is as wide and empty as the sky? Anything could happen. I remember feeling that word, heavy and slightly sticky across my pubic bone. My mother's steak knife. Cutting like a child along red imaginary lines. Cleaning myself. Digging in deeper. Cleaning myself. Pouring bleach over the knife and sneaking through the kitchen to return it. Wicked. Relief. The rest of the day, I spent ministering to my wound. Dig into the curves of W with an alcohol-soaked Q-tip. Pet my cheek until the sting went away. Lotion. Bandage. Repeat.

You can't do traditional work at a modern pace. Traditional work has traditional rhythms. You need calm. You can be busy, but you must remain calm.

Food made by hand is an act of defiance and runs contrary to everything in our modernity. Find it; eat it; it will go. It has been around for millennia. Now it is evanescent, like a season.

When did they stop putting toys in cereal boxes? When I was little, I remember wandering the cereal aisle (which surely is as American a phenomenon as fireworks on the Fourth of July) and picking my breakfast food based on what the reward was: a Frisbee with the Trix rabbit's face emblazoned on the front. Holographic stickers with the Lucky Charms leprechaun. A mystery decoder wheel. I could suffer through raisin bran for a month if it meant I got a magic ring at the end. I cannot admit this out loud. In the first place, we are expected to be supermoms these days, instead of admitting that we have flaws. It is tempting to believe that all mothers wake up feeling fresh every morning, never raise their voices, only cook with organic food, and are equally at ease with the CEO and the PTA. Here's a secret: those mothers don't exist. Most of us-even if we'd never confess-are suffering through the raisin bran in the hopes of a glimpse of that magic ring. I look very good on paper. I have a family, and I write a newspaper column. In real life, I have to pick superglue out of the carpet, rarely remember to defrost for dinner, and plan to have BECAUSE I SAID SO engraved on my tombstone. Real mothers wonder why experts who write for Parents and Good Housekeeping-and, dare I say it, the Burlington Free Press-seem to have their acts together all the time when they themselves can barely keep their heads above the stormy seas of parenthood. Real mothers don't just listen with humble embarrassment to the elderly lady who offers unsolicited advice in the checkout line when a child is throwing a tantrum. We take the child, dump him in the lady's car, and say, "Great. Maybe YOU can do a better job." Real mothers know that it's okay to eat cold pizza for breakfast. Real mothers admit it is easier to fail at this job than to succeed. If parenting is the box of raisin bran, then real mothers know the ratio of flakes to fun is severely imbalanced. For every moment that your child confides in you, or tells you he loves you, or does something unprompted to protect his brother that you happen to witness, there are many more moments of chaos, error, and self-doubt. Real mothers may not speak the heresy, but they sometimes secretly wish they'd chosen something for breakfast other than this endless cereal. Real mothers worry that other mothers will find that magic ring, whereas they'll be looking and looking for ages. Rest easy, real mothers. The very fact that you worry about being a good mom means that you already are one.

The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions.

Line cooks are the heroes.

The mishandling of food and equipment with panache was always admired; to some extent, this remains true to this day. Butchers still slap down prime cuts with just a little more force and noise than necessary. Line cooks can't help putting a little English on outgoing plates, spinning them into the pass-through with reverse motion so they curl back just short of the edge. Oven doors in most kitchens have to be constantly tightened because of repeatedly being kicked closed by clog-shod feet. And all of us dearly love to play with knives.

The most important knowledge is understanding what you can't do.

Hello, my name is Albany, and I have a telepathic connection with my twin sister, along with the ability to read minds.

You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base.

There are so many impatient people in the world. It seems everyone wants something right this second. We don't want to wait in lines, we get fidgety when our food takes too long to cook, and we have no tolerance whatsoever for anyone who holds us up from doing anything we want to do the moment we want to do it. I'm bothered right now that I'm having to wait till the end of this sentence to see what word I end up on. On, who knew? It's particularly hard to wait for things that are days or weeks or even months away. Calendars mock you, clocks pester you, and the rotation of the earth seems to slow by at least forty percent. I suppose, however, that if you were preparing to take over the world and you needed one final piece to fall into place, but that piece had to be slowly dragged over the dirt so it didn't die, that would be really hard to wait for. I'd feel sorry for whoever that happened to, but then again they were trying to take over the world and all. So please, no sympathy for Azure.

Line cooking done well is a beautiful thing to watch. It's a high-speed collaboration resembling, at its best, ballet or modern dance.

Live or die, but don't poison everything... Well, death's been here for a long time -- it has a hell of a lot to do with hell and suspicion of the eye and the religious objects and how I mourned them when they were made obscene by my dwarf-heart's doodle. The chief ingredient is mutilation. And mud, day after day, mud like a ritual, and the baby on the platter, cooked but still human, cooked also with little maggots, sewn onto it maybe by somebody's mother, the damn bitch! Even so, I kept right on going on, a sort of human statement, lugging myself as if I were a sawed-off body in the trunk, the steamer trunk. This became perjury of the soul. It became an outright lie and even though I dressed the body it was still naked, still killed. It was caught in the first place at birth, like a fish. But I play it, dressed it up, dressed it up like somebody's doll. Is life something you play? And all the time wanting to get rid of it? And further, everyone yelling at you to shut up. And no wonder! People don't like to be told that you're sick and then be forced to watch you come down with the hammer. Today life opened inside me like an egg and there inside after considerable digging I found the answer. What a bargain! There was the sun, her yolk moving feverishly, tumbling her prize -- and you realize she does this daily! I'd known she was a purifier but I hadn't thought she was solid, hadn't known she was an answer. God! It's a dream, lovers sprouting in the yard like celery stalks and better, a husband straight as a redwood, two daughters, two sea urchings, picking roses off my hackles. If I'm on fire they dance around it and cook marshmallows. And if I'm ice they simply skate on me in little ballet costumes. Here, all along, thinking I was a killer, anointing myself daily with my little poisons. But no. I'm an empress. I wear an apron. My typewriter writes. It didn't break the way it warned. Even crazy, I'm as nice as a chocolate bar. Even with the witches' gymnastics they trust my incalculable city, my corruptible bed. O dearest three, I make a soft reply. The witch comes on and you paint her pink. I come with kisses in my hood and the sun, the smart one, rolling in my arms. So I say Live and turn my shadow three times round to feed our puppies as they come, the eight Dalmatians we didn't drown, despite the warnings: The abort! The destroy! Despite the pails of water that waited, to drown them, to pull them down like stones, they came, each one headfirst, blowing bubbles the color of cataract-blue and fumbling for the tiny tits. Just last week, eight Dalmatians, 3/4 of a lb., lined up like cord wood each like a birch tree. I promise to love more if they come, because in spite of cruelty and the stuffed railroad cars for the ovens, I am not what I expected. Not an Eichmann. The poison just didn't take. So I won't hang around in my hospital shift, repeating The Black Mass and all of it. I say Live, Live because of the sun, the dream, the excitable gift.

There is no halfway. You don’t, it turns out, sell out a little bit. Maybe you thought you were just going to show a little ankle – okay, maybe a little calf, too – but in the end, you’re taking on the whole front line of the Pittsburgh Steelers on a dirty shag carpet.

While she never actually taught me how to cook (Korean people tend to disavow measurements and supply only cryptic instructions along the lines of “add sesame oil until it tastes like Mom’s”), she did raise me with a distinctly Korean appetite.

Hands can cook, hands can create, hands can kill. There is no better tool than our hands.

what's the code for New Orleans? MSY? That doesn't make sense

This book is about street-level cooking and its practitioners. Line cooks are the heroes.

Then she understood that what she needed was the motion to a purpose, no matter how small or in what form, the sense of an activity going step by step to some chosen end across a span of time. The work of cooking a meal was like a closed circle, completed and gone, leading nowhere. But the work of building a path was a living sum, so that no day was left to die behind her, but each day contained all those that preceded it, each day acquired its immortality on every succeeding tomorrow. A circle, she thought, is the movement proper to physical nature, they say that there's nothing but circular motion in the inanimate universe around us, but the straight line is the badge of man, the straight line of a geometrical abstraction that makes roads, rails and bridges, the straight line that cuts the curving aimlessness of nature by a purposeful motion from a start to an end. The cooking of meals, she thought, is like the feeding of coal to an engine for the sake of a great run, but what would be the imbecile torture of coaling an engine that had no run to make? It is not proper for man's life to be a circle, she thought, or a string of circles dropping off like zeros behind him--man's life must be a straight line of motion from goal to farther goal, each leading to the next and to a single growing sum, like a journey down the track of a railroad, from station to station to--oh, stop it!

You don't learn knife skills at cooking school, because they give you only six onions and no matter how hard you focus on those six onions there are only six, and you're not going to learn as much as when you cut up a hundred.

The cook hates the waiter, and they both hate the customer,” Haida said. “A line from the Arnold Wesker play The Kitchen. People whose freedom is taken away always end up hating somebody. Right? I know I don’t want to live like that.

One show, I did a benefit for a feminist organziation....So it's all feminsts. Gloria Steinem is sitting right up front. I walked out and said, "Look here, I can't stay around here too long with you broads because I gotta get home and cook my man a nice hot dinner. Plus, he likes his blow job by nine forty-five." I though it was funny. They didn't. They didn't find anything funny. I thought, Oh Lord, I made these women mad. I stepped over the line. I continued. "Ladies, calm down. I'm just joking. He likes a blow job anytime.

I never went downstairs to join my housemates around the television. I cooked dinner later than everyone else and carried the plate up to my bedroom. I knew they must have thought me aloof, or a little bit eccentric, or maybe even unkind, but I didn't care. Once the kitchen door swung shut behind me, I was alone, and so everything was okay.

The river reflected whatever it chose of sky and bridge and burning tree, and when the undergraduate had oared his boat through the reflections they closed again, completely, as if they had never been. There one might have sat the clock round lost in thought. Thought --to call it by a prouder name than it deserved-- had let its line down into the stream. It swayed, minute after minute, hither and thither among the reflections and the weeds, letting the water lift it and sink it until --you know the little tug -- the sudden conglomeration of an idea at the end of one's line: and then the cautious hauling of it in, and the careful laying of it out? Alas, laid on the grass how small, how insignificant this thought of mine looked; the sort of fish that a good fisherman puts back into the water so that it may grow fatter and be one day worth cooking and eating.

The life of the cook was a life of adventure, looting, pillaging and rock-and-rolling through life with a carefree disregard for all conventional morality. It looked pretty damn good to me on the other side of the line.

As long as it’s BYOB, I’m cool,” Tuck answers. “And if Danny is coming then you better lock up the liquor cabinet.” “We can move the hooch to G’s room,” Logan says with a snort. “God knows he won’t drink a drop of it.” Tuck glances over at me with a grin. “Poor baby. When are you gonna learn to handle your liquor like a man?” “Hey, I handle the drinking part just fine. It’s the morning after that does me in.” I smirk at my teammates. “Besides, I’m your captain. Somebody has to stay sober to keep your crazy asses in line.” “Thanks, Mom.” Logan pauses, then shakes his head. “Actually, no, you’re the mom,” he tells Tucker, grinning at Tuck’s apron before turning back at me. “Guess that makes you the dad. You two are positively domestic.” We both flip him the finger. “Aw, are Mommy and Daddy mad at me?” He gives a mock gasp. “Are you guys gonna get a divorce?” “Fuck off,” Tuck says, but he’s laughing. The microwave beeps, and Tucker pulls out the defrosted chicken, then proceeds to cook our dinner while I do my homework at the counter. And damned if the whole thing isn’t domestic as hell.

Hopefully not another employee stealing credit cards, Brooke mused. Or any sort of headache-inducing “oops moment,” like the time one of the restaurant managers called to ask if he could fire a line cook after discovering that the man was a convicted murderer. “Jeez. How’d you learn that?” Brooke had asked. “He made a joke to one of the waiters about honing his cooking skills in prison. The waiter asked what he’d been serving time for, and he said, ‘Murder.’” “I bet that put an end to the conversation real fast. And yes, you can fire him,” Brooke had said. “Obviously, he lied on his employment application.” All of Sterling’s employees, regardless of job position, were required to answer whether they’d ever been convicted of a crime involving “violence, deceit, or theft.” Pretty safe to say that murder qualified. Ten minutes later, the manager had called her back. “Um . . . what if he didn’t exactly lie? I just double-checked his application, and as it turns out, he did check the box for having been convicted of a crime.” Brooke had paused at that. “And then the next question, where we ask what crime he’d been convicted for, what did he write?” “Uh . . . ‘second-degree murder.’” “I see. Just a crazy suggestion here, Cory, but you might want to start reading these applications a little more closely before making employment offers.” “Please don’t fire me.

Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed up in two short words: bust ass. Restaurant kitchens are the ultimate levelers. When you’re slammed and orders are starting to back up, you could care less about the color of the hands of the cook who is working next to you, as long as they are moving fast and effectively. Personal life, sexual preferences, accent, addictions, criminal record—none of them matter. Conversely, if he isn’t holding up his end, he could be your blood brother and you’d fire him in a second. That I had been chef at the “French White House” didn’t mean anything to these HoJo line chefs.

A three-star Italian chef pal of mine was recently talking about why he — a proud Tuscan who makes his own pasta and sauces from scratch daily and runs one of the best restaurant kitchens in New York — would never be so foolish as to hire any Italians to cook on his line. He greatly prefers Ecuadorians, as many chefs do: 'The Italian guy? You screaming at him in the rush, "Where's that risotto?! Is that fucking risotto ready yet? Gimme that risotto!" . . . and the Italian . . . he's gonna give it to you . . . An Ecuadorian guy? He's gonna just turn his back . . . and stir the risotto and keep cooking it until it's done the way you showed him. That's what I want.

little smoke couldn't be noticed now, so we would take some fish off of the lines and cook up a hot breakfast. And afterwards we would watch the lonesomeness of the river, and kind of lazy along, and by and by lazy off to sleep.

Noise is everywhere in America. Waitresses shout orders to the cook. Bus drivers shout at passengers. Checkin-in clerks bark: "Next in line!" Baristas at Starbucks shout: "Conchita, your order's ready!" (I prefer not to give them my real name.)

What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.

She sits and listens with crossed legs under the batik house-wrap she wears, with her heavy three-way-piled hair and cigarette at her mouth and refuses me - for the time being, anyway - the most important things I ask of her. It's really kind of tremendous how it all takes place. You'd never guess how much labor goes into it. Only some time ago it occurred to me how great an amount. She came back from the studio and went to take a bath, and from the bath she called out to me, "Darling, please bring me a towel." I took one of those towel robes that I had bought at the Bon Marche' department store and came along with it. The little bathroom was in twilight. In the auffe-eua machine, the brass box with teeth of gas burning, the green metal dropped crumbs inside from the thousand-candle blaze. Her body with its warm woman's smell was covered with water starting in a calm line over her breasts. The glass of the medicine chest shone (like a deep blue place in the wall, as if a window to the evening sea and not the ashy fog of Paris. I sat down with the robe over my; shoulder and felt very much at peace. For a change the apartment seemed clean and was warm; the abominations were gone into the background, the stoves drew well and they shone. Jacqueline was cooking dinner and it smelled of gravy. I felt settled and easy, my chest free and my fingers comfortable and open. And now here's the thing. It takes a time like this for you to find out how sore your heart has been, and, moreover, all the while you thought you were going around idle terribly hard work was taking place. Hard, hard work, excavation and digging, mining, moiling through tunnels, heaving, pushing, moving rock, working, working, working, working, panting, hauling, hoisting. And none of this work is seen from the outside. It's internally done. It happens because you are powerless and unable to get anywhere, to obtain justice or have requital, and therefore in yourself you labor, you wage and combat, settle scores, remember insults, fight, reply, deny, blab, denounce, triumph, outwit, overcome, vindicate, cry, persist, absolve, die and rise again. All by yourself? Where is everybody? Inside your breast and skin, the entire cast.

Eternity is a ham and two people” (also given as “Eternity is two people and a ham") is an old quip from the days when a ham was huge—far more than two people could finish. Irma Rombauer mentions this line in her famous cookbook, The Joy of Cooking.

It occurs to me that she is not unique--that all women compare lives. We are aware of whose husband works more, who helps more around the house, who makes more money, who is having more sex. We compare our children, taking note of who is sleeping through the night, eating their vegetables, minding their manners, getting into the right schools. We know who keeps the best house, throws the best parties, cooks the best meals, has the best tennis game. We know who among us is the smartest, has the fewest lines around her eyes, has the best figure--whether naturally or artificially. We are aware of who works full-time, who stays at home with the kids, who manages to do it all and make it look easy, who shops and lunches while the nanny does it all. We digest it all and then discuss with our friends. Comparing and then confiding; it is what women do. The difference, I think, lies in why we do it. Are we doing it to gauge our own life and reassure ourselves that we fall within the realm of normal? Or are we being competitive, relishing others' shortcomings so that we can win, if only by default?

Brynne Tvarika Lakshmi Balamuralikrishna Rao was a lot of things. She was an amazing cook, and a fierce wrestler. She had an awful temper and once tried to crack a cinder block just by barreling into it headfirst. Granted, she got knocked out for an hour, but the cinder block definitely had a line through it, so that was pretty much a win. Brynne was even fairly decent at playing the harp, though she hated admitting that her uncles, Gunky and Funky, had signed her up for lessons on that instrument. But if there was one thing she was known for, it was never giving up. She absolutely, flat-out refused.

I am often slow in catching up to the times, but even so, I still cannot even grip this idea: With nothing more than pitocin in your IV drip, you can sooner control the date and time of the birth of a human being-- the gushing entry into the great blue world of a whole new person-- than you can the scheduling of a few line cooks in your operation.

Pressure does two things – bursts pipes and creates diamonds. Which one are you?

Women talk a good talk, but they still feel the need to wear heels, shave their legs, and bat their eyelashes for men. They cook, clean, raise children, and feel the need to look good in a bathing suit. Career women are not featured in the magazines lined along the grocery checkout.

For each self-criticism, there were many criticisms. My mother's two comrades insisted that she had behaved in a 'bourgeois' manner. They said she had not wanted to go to the country to help collect food; when she pointed out that she had gone, in line with the Party's wishes, they retorted: "Ah, but you didn't really want to go." Then they accused her of having enjoyed privileged food cooked, moreover, by her mother at home and of succumbing to illness more than most pregnant women. Mrs. Mi also criticized her because her mother had made clothes for the baby. "Who ever heard of a baby wearing new clothes?"she said. "Such a bourgeois waste! Why can't she just wrap the baby up in old clothes like everyone else?" The fact that my mother had shown her sadness that my grandmother had to leave was singled out as definitive proof that she 'put family first," a serious offense.

We will martyr ourselves, suffering under the weight of a non-reciprocal relationship until some part of us bursts in protest. Suddenly, we lose our mind, and allowing ourselves to heap all manner of nastiness, name calling, patronizing, death threats on the “deserving” jerk who has it coming after all we do for him/her! As the final insult rings across the room and we regain consciousness, we are horrified by what has come out of our mouth. After all, we LOVE these people, and we quickly move into anxious terror that this time we have gone too far . . . this time we crossed the line and they will leave us. So, we hunker back down and the martyrdom begins again. It’s a terrible cycle.

Jobs also used the meetings to enforce focus. At Robert Friedland's farm, his job had been to prune the apple trees so that they would stay strong, and that became a metaphor for his pruning at Apple. Instead of encouraging each group to let product lines proliferate based on marketing considerations, or permitting a thousand ideas to bloom, Jobs insisted that Apple focus on just two or three priorities at a time. " There is no one better at turning off the noise that is going on around him," Cook said. " That allows him to focus on a few things and say no to many things. Few people are really good at that.

Hanging laundry on a line is a very ordinary task. It is as ordinary as scraped knees and lost keys, as fixing the same simple dish for supper again, and again. Ordinary is most days, and Lord helps is if we overlook them.

Varium et mutabile! murmurs the man sagely - "A woman's privilege is to change her mind!" If the nature of his industry were such that he had to change his mind from cooking to cleaning, from cleaning to sewing, from sewing to nursing, from nursing to teaching, and so, backward, forward, crosswise and over again, from morning to night - he too would become adept in the lightning-change act. The man adopts one business and follows it. He develops special ability, on long lines, in connection with wide interests - and so grows broader and steadier. The distinction is there, but it is not a distinction of sex. This is why the man forgets to mail the letter. He is used to one consecutive train of thought and action. She, used to a varying zigzag horde of little things, can readily accommodate a few more.

But the moment I realized that Pomiane was not just sympathetic but deeply on my side came in his recipe for Bœuf à la Ficelle (top rump suspended in boiling water by a string). When it is done, you are told to: ‘Lift the beef from the saucepan and remove the string. The meat is grey outside and not very appetizing. At this moment you may feel a little depressed.’ Isn’t that one of the most cheering and pedant-friendly lines a cook ever wrote? ‘You may feel a little depressed.

No, that’s true … You hate Orgoreyn, don’t you?’ ‘Very few Orgota know how to cook. Hate Orgoreyn? No, how should I? How does one hate a country, or love one? Tibe talks about it; I lack the trick of it. I know people, I know towns, farms, hills and rivers and rocks, I know how the sun at sunset in autumn falls on the side of a certain ploughland in the hills; but what is the sense of giving a boundary to all that, of giving it a name and ceasing to love where the name ceases to apply? What is love of one’s country; is it hate of one’s uncountry? Then it’s not a good thing. It is simply self-love? That’s a good thing, but one mustn’t make a virtue of it, or a profession … Insofar as I love life, I love the hills of the Domain of Estre, but that sort of love does not have a boundary-line of hate. And beyond that, I am ignorant, I hope.

Oh," he said again and picked up two petals of cherry blossom which he folded together like a sandwich and ate slowly. "Supposing," he said, staring past her at the wall of the house, "you saw a little man, about as tall as a pencil, with a blue patch in his trousers, halfway up a window curtain, carrying a doll's tea cup-would you say it was a fairy?" "No," said Arrietty, "I'd say it was my father." "Oh," said the boy, thinking this out, "does your father have a blue patch on his trousers?" "Not on his best trousers. He does on his borrowing ones." 'Oh," said the boy again. He seemed to find it a safe sound, as lawyers do. "Are there many people like you?" "No," said Arrietty. "None. We're all different." "I mean as small as you?" Arrietty laughed. "Oh, don't be silly!" she said. "Surely you don't think there are many people in the world your size?" "There are more my size than yours," he retorted. "Honestly-" began Arrietty helplessly and laughed again. "Do you really think-I mean, whatever sort of a world would it be? Those great chairs . . . I've seen them. Fancy if you had to make chairs that size for everyone? And the stuff for their clothes . . . miles and miles of it . . . tents of it ... and the sewing! And their great houses, reaching up so you can hardly see the ceilings . . . their great beds ... the food they eat ... great, smoking mountains of it, huge bogs of stew and soup and stuff." "Don't you eat soup?" asked the boy. "Of course we do," laughed Arrietty. "My father had an uncle who had a little boat which he rowed round in the stock-pot picking up flotsam and jetsam. He did bottom-fishing too for bits of marrow until the cook got suspicious through finding bent pins in the soup. Once he was nearly shipwrecked on a chunk of submerged shinbone. He lost his oars and the boat sprang a leak but he flung a line over the pot handle and pulled himself alongside the rim. But all that stock-fathoms of it! And the size of the stockpot! I mean, there wouldn't be enough stuff in the world to go round after a bit! That's why my father says it's a good thing they're dying out . . . just a few, my father says, that's all we need-to keep us. Otherwise, he says, the whole thing gets"-Arrietty hesitated, trying to remember the word-"exaggerated, he says-" "What do you mean," asked the boy, " 'to keep us'?

But you won’t abdicate." Of course not. It’s my duty to go on, to maintain the line. I can’t possibly fail in that. It’s as if you and I were throwing a ball back and forth to establish a record, and had been doing so for a millennium. You cannot drop a ball that has remained airborne through good effort for most of a thousand years. You cannot stop an unlikely heart that has been beating for so long. I would rather die than betray continuity, for its own sake if for nothing else. And Britain needs a king, just as it needs motormen and cooks and a prime minister. Just as it needs soldiers who will die for it if they must. It’s my job, or it will be, but you should know that I’ve never wanted it. I was only born to it, as if with a deformity, to which I hope I can respond with grace." Fredericka had been running her finger over the carpet, tracing a pattern in the way children do when they have learnt something overwhelming and are moved, but cannot say so. Freddy expected her to look up, with tears, and that in this moment she might have begun the long and arduous process of becoming a queen. She was so beautiful. To embrace her now, with high emotion flowing from her physical majesty, was all he wanted in the world. Her finger stopped moving, and she turned her eyes to him. Freddy?" Yes?" he answered. What’s raw egg? I read a recipe in She that called for a cup of raw egg. What is that?" After a long silence, Freddy asked, "Which part of the formulation escapes you? Egg? Raw? The link between the two?" The two what?" Fredericka?" Yes, Freddy?" Would you like to go dancing?" Oh, yes Freddy!" Come then. We will.

Actually, I’m at his place. He’s cooking for me.” There was a long silence on the other end of the line. “Really,” he finally said, through what sounded like clenched teeth. Taylor smiled into the phone. “Why, Jason—that sounds a bit like jealousy, doesn’t it?

What kind of a big shot has the nickname of Skinny Razor? John got the name Skinny Razor because he used to own a live chicken store and the Italian ladies would come and pick out a chicken they wanted from looking at the chickens in the cages all lined up. Then John would take out a straight razor and cut the chicken’s throat, and that was the chicken the Italian ladies would take home and pluck and cook for dinner. Skinny

The sergeants are shunted forward and they blink and stare up at Gonzo as he leans on the edge of his giant mixing bowl. MacArthur never addressed his troops from a mixing bowl--not even one made from a spare geodesic radio emplacement shell--and certainly de Gaulle never did. But Gonzo Lubitsch does, and he does it as if a whole long line of commanders were standing at his shoulder, urging him on. "Gentlemen," says Gonzo softly, "holidays are over. I need an oven, and I need one in about twenty minutes, or these fine flapjacks will go to waste, and that is not happening." And something about this statement and the voice in which he says it makes it clear that this is simply true. One way or another, this thing will get done. Under a layer of grime and horror, these two are soldiers, and more, they are productive, can-do sorts of people. Rustily but with a gratitude which is not so far short of worship, they say "Yes, sir" and are about their business.

What should be evident from the studies on the backfire effect is you can never win an argument online. When you start to pull out facts and figures, hyperlinks and quotes, you are actually making the opponent feel even surer of his position than before you started the debate. As he matches your fervor, the same thing happens in your skull. The backfire effect pushes both of you deeper into your original beliefs. Climate scientist John Cook and psychologist Stephan Lewandowsky write in their pamphlet, The Debunking Handbook, “A simple myth is more cognitively attractive than an over-complicated correction.” Multiple lines of research back up this advice.

Cook was then very handsome in a fey English way and dressed in floor-length, striped djellaba. In the role of the dead-eyed Spiggott, he intoned lines like “You fill me with inertia,” while appearing utterly indifferent to the beauties who danced in attendance. It was a scene that might have provided the basic blueprint for what would later become the Pet Shop Boys’ career.

HONEY PINE NUTS 2 tablespoons honey ½ cup pine nuts (any nut can be substituted) Line a baking sheet with parchment paper and spray with cooking spray. In a small pan stir honey and nuts until honey becomes liquid. Spread mixture on baking sheet and let it set for 30 to 60 minutes. Break into small pieces and use on top of salads or ice cream. Store in an airtight container for up to 2 weeks.

Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.

Handling these plants and animals, taking back the production and the preparation of even just some part of our food, has the salutary effect of making visible again many of the lines of connection that the supermarket and the "home-meal replacement" have succeeded in obscuring. yet of course never actually eliminated. To do so is to take back a measure of responsibility, too, to become, at the very least, a little less glib in one's pronouncements.

Lola’s was not exactly a bar. It was a small beer-and-soda joint. There was a Coca-Cola box full of beer and soda and ice at the left of the door as you came in. A counter with tube-metal stools covered in yellow glazed leather ran down one side of the room as far as the jukebox. Tables were lined along the wall opposite the counter. The stools had long since lost the rubber caps for the legs and made horrible screeching noises when the maid pushed them around to sweep. There was a kitchen in back, where a slovenly cook fried everything in rancid fat. There was neither past nor future in Lola’s. The place was a waiting room, where certain people checked in at certain times.

I don't know what happens, what line gets crossed that transitions a girl from seeing her dad as the entirety of her world to viewing him as an embarrassment. For years, we were best friends. Fishing, the movies he slept through, cooking on the grill outside when he was home in the summers. I was his little girl, and he was everything. And then, he wasn't. I woke one day to realize that to be liked, I had to give up the one person who loved me. That's a pretty shitty way to introduce a girl to growing up.

But as important as time set aside specifically for prayer, is learning to sit when you are not sitting. By this I mean, whenever the reasoning mind is not required for a specific task, take this as an opportunity to practice. Commuting to and from work, shopping for groceries, showering, shaving, cooking, ironing, gardening. All of these tasks, and others, are perfectly workable with contemplative practice and the principles of common sense. Far from lulling the reasoning mind into some dull blankness, contemplative practice sharpens reason and engenders all manner of creativity. So there is no cause for concern here. The bottom line is this: minimize time given over to chasing thoughts, dramatizing them in grand videos, and believing these videos to be your identity. Otherwise life will pass you by.

There one might have sat the clock round lost in thought. Thought – to call it by a prouder name than it deserved – had let its line down into the stream. It swayed, minute after minute, hither and thither among the reflections and the weeds, letting the water lift it and sink it, until – you know the little tug – the sudden conglomeration of an idea at the end of one’s line: and then the cautious hauling of it in, and the careful laying of it out? Alas, laid on the grass how small, how insignificant this thought of mine looked; the sort of fish that a good fisherman puts back into the water so that it may grow fatter and be one day worth cooking and eating. I will not trouble you with that thought now, though if you look carefully you may find it for yourselves in the course of what I am going to say.

We came on the wind of the carnival. Eight and a half long years ago, on a wind that seemed to promise so much; a mad wind, full of confetti and scented with smoke and pancakes cooked by the side of the road. The pancake stall is still there, and the crowds that line the side of the street, and the flower-decked cart with its motley crew of fairies, wolves and witches. I bought a galette from that very stall. I bought one now, to remember. Still as good, just the right side of burnt, and the flavors- butter and salt and rye- help reawaken the memory.

But Sony couldn’t. It had pioneered portable music with the Walkman, it had a great record company, and it had a long history of making beautiful consumer devices. It had all of the assets to compete with Jobs’s strategy of integration of hardware, software, devices, and content sales. Why did it fail? Partly because it was a company, like AOL Time Warner, that was organized into divisions (that word itself was ominous) with their own bottom lines; the goal of achieving synergy in such companies by prodding the divisions to work together was usually elusive. Jobs did not organize Apple into semiautonomous divisions; he closely controlled all of his teams and pushed them to work as one cohesive and flexible company, with one profit-and-loss bottom line. “We don’t have ‘divisions’ with their own P&L,” said Tim Cook. “We run one P&L for the company.

A long-time associate, Beth, who likes to refer to herself as the 'Grill Bitch', excelled at putting loudmouths and fools into their proper place. She refused to behave any differently than her male co-workers: she'd change in the same locker area, dropping her pants right alongside them. She was as sexually aggressive, and as vocal about it, as her fellow cooks, but unlikely to suffer behavior she found demeaning. One sorry Moroccan cook who pinched her ass found himself suddenly bent over a cutting board with Beth dry-humping him from behind, saying, 'How do you like it, bitch?' The guy almost died of shame — and never repeated that mistake again. Another female line cook I had the pleasure of working with arrived at work one morning to find that an Ecuadorian pasta cook had decorated her station with some particularly ugly hard-core pornography of pimply-assed women getting penetrated in every orifice by pot-bellied guys with prison tattoos and back hair. She didn't react at all, but a little later, while passing through the pasta man's station, casually remarked. 'Jose, I see you brought in some photos of the family. Mom looks good for her age.

I immersed myself in my relationship with my husband, in little ways at first. Dutch would come home from his morning workout and I’d bring him coffee as he stepped out of the shower. He’d slip into a crisp white shirt and dark slacks and run a little goop through his hair, and I’d eye him in the mirror with desire and a sultry smile that he couldn’t miss. He’d head to work and I’d put a love note in his bag—just a line about how proud I was of him. How beautiful he was. How happy I was as his wife. He’d come home and cook dinner and instead of camping out in front of the TV while he fussed in the kitchen, I’d keep him company at the kitchen table and we’d talk about our days, about our future, about whatever came to mind. After dinner, he’d clear the table and I’d do the dishes, making sure to compliment him on the meal. On those weekends when he’d head outside to mow the lawn, I’d bring him an ice-cold beer. And, in those times when Dutch was in the mood and maybe I wasn’t, well, I got in the mood and we had fun. As the weeks passed and I kept discovering little ways to open myself up to him, the most amazing thing happened. I found myself falling madly, deeply, passionately, head-over-heels in love with my husband. I’d loved him as much as I thought I could love anybody before I’d married him, but in treating him like my own personal Superman, I discovered how much of a superhero he actually was. How giving he was. How generous. How kind, caring, and considerate. How passionate. How loving. How genuinely good. And whatever wounds had never fully healed from my childhood finally, at long last, formed scar tissue. It was like being able to take a full breath of air for the first time in my life. It was transformative. And it likely would save our marriage, because, at some point, all that withholding would’ve turned a loving man bitter. On some level I think I’d known that and yet I’d needed my sister to point it out to me and help me change. Sometimes it’s good to have people in your life that know you better than you know yourself.

I used to believe that I could do everything and be everywhere. I could work longer hours, make the dead line, cook delicious meals, play with the kids, get enough sleep, focus on my health. And I can absolutely can do all these things. But not at the same time. Not on the same day. Realizing that was a delightful freedom. Letting go of that notion of constant balance was releasing a breath I didn't realize I'd been holding. You mean I don't have to be everything to everyone all the time? I don't have to keep all the balls in the air all the time? I can change balls? I can choose different balls? Balance is finding the correct weight for every area of life and understanding that the correctness of that weight will change over time. Balance is fluid and flexible. Balance is alive and aware. Balance is intention. This idea of balance- a correctness rather than an equalness has taught me some of the most important lessons of my life. - I can not be everything to everyone - I can not be in all places at once. - Saying yes to one thing means saying no to another. - Saying no to one thing means I can say yes to another. - Perfection doesn't exist. Let it go. - I can not change people - I have to stop comparing myself to others. They aren't me. I'm not them. - I will never finish the laundry - I can't control everything - Bad things happen to good people and vice versa. - My kids aren't me. - Being all in a moment means I'm all out of another. - Envy and jealousy are different things. - Achievements never look like I thought they were going to. - Being kind to others is addictive. - I can't always be self- possessed. - Sometimes I need a cheerleader. - I like being part of a community. - Asking for help is hard, but necessary. Embrace the wobbly balance.

Junior bit the meter man, Junior kicked the cook; junior is anti-social now, according to the book.  Junior smashed the clock and lamp; Junior hacked the tree. Destructive trends are treated in chapters two and three.  Junior threw his milk at mom; Junior screamed for more. Notes on self-assertiveness are found in chapter four. Junior tossed his shoes and socks out into the rain; negation that, and normal. Disregard the stain. Junior got in Grandpop’s room, tore up his fishing line. That’s the inattention, see page 89. But, Grandpop seized the slipper and yanked Junior ‘cross his knee, ‘cause Grandpop hadn’t read a book since 1893.

As I follow them up, my phone buzzes. I pause, my heart racing with anticipation. I know it’s from Ryder even before I see his name on the screen, followed by three lines of text. My bounty is as boundless as the sea, My love as deep; the more I give to thee, The more I have, for both are infinite. Romeo and Juliet? I type back, smiling giddily. I should know this--we studied the play in ninth grade. Yeah. It’s Juliet’s line, but it works for me. I love you, Ryder Marsden. Not half as much as I love you, Jemma Cafferty. Sighing dreamily, I shove the phone back in my jacket pocket and hurry off to find my friends. Do I ever have a tale to tell them.

He pulled a Tupperware container out of the fridge and set it next to the carton of eggs. “Why do I get the feeling you weren’t there to catch a Cubs game?” She ignored his question. “Are those prechopped peppers in that Tupperware container?” Troy cracked an egg into a bowl. “Yeah.” “I’m not sleeping with you.” “Jesus,” he choked out. “How did we arrive here from prechopped peppers?” Ruby pushed back her chair and stood, the poster child for nervous energy. “You must cook for girls pretty often to chop up peppers in advance, that’s all I’m saying. So if there are strings attached to that omelet, I don’t want it. No matter how good it tastes, the answer is no.

Is cooking dangerous?" Most would answer no. But what is a gas range but a short - range flame thrower? Any number of flammable materials might lie waiting beneath the average kitchen sink. Shelves lined with pots could weaken and fall in an avalanche of iron and steel. A butcher's knife could kill as easily as a dagger. Yet few people would consider cooking a dangerous profession, and indeed, the actual danger is remote. Anyone who has spent any time in a kitchen is familiar with the inherent risks, such as they are, and knows what can be done safely and what can't. Never throw water on an oil fire, keep the knife pointed away from your carotid artery, don't use rat poison when the recipe calls for parmesan cheese.

In the great snowfall before the bomb" In the great snowfall before the bomb colored yule tree lights windows, the only glow for contemplation along this road I worked the print shop right down among em the folk from whom all poetry flows and dreadfully much else. I was Blondie I carried my bundles of hog feeder price lists down by Larry the Lug, I'd never get anywhere because I'd never had suction, pull, you know, favor, drag, well-oiled protection. I heard their rehashed radio barbs— more barbarous among hirelings as higher-ups grow more corrupt. But what vitality! The women hold jobs— clean house, cook, raise children, bowl and go to church. What would they say if they knew I sit for two months on six lines of poetry?

But I'm not in danger of becoming "that girl." The one who throws away her college education in favor of marrying some guy right out of high school. The one who sacrifices everything she wants in order to make his dreams come true, to make him happy. The one who hangs on his every smile, his every word, bears his children, cooks his dinner, and snuggles up to him at night. Nope, definitely not in danger of becoming her. Because Galen doesn't want me. If that kiss were real, I might have thrown scholarships to the wind and followed him to our private island or his underwater kingdom. I might have even cooked him fish. Sure, Galen would love for me to do all those things. With his brother. So it's a good thing I'm being proactive about my own recovery by going on a date, even if it is a rebound-and even if I'm rebounding from a relationship that didn't actually exist. My feelings were real. That's all that matters, isn't it? There's no stipulation in the broken-heart rule book that states the relationship had to actually be authentic, right? Sure, I'm gray-shading the line that separates stable and crazy, but the point is, there is a line. And I haven't completely crossed over to lunatic.

Human colour is the colour I'm truly interested in, the colour of your humanity. May the size of your heart and the depth of your soul be your currency. welcome aboard my Good Ship. Let us sail to the colourful island of misex identity. You can eat from the cooking pot of mixed culture and bathe in the cool shade of being mixed-race. There is no need for a passport. There are no borders. We are all citizens of the world. Whatever shade you are, bring your light, bring your colour, bring your music and your books, your stories and your histories, and climb aboad. United as a people we are a million majestic colours, together we are a glorious stained-glass window. We are building a cathedral of otherness, brick by brick and book by book. Raise your glass of rum, let's toast to the minorities who are the majority. There's no stopping time, nor the blurring of lines or the blending of shades. With a spirit of hope I leave you now. I drink to our sameness and to our unique differences. This is the twenty-first century and we share this, we live here, in the future. It is a beautiful morning, it is first light on the time of being other, so get out from that shade and feel the warmth of being outside. You tick: Other.

I called the Keep, introduced myself to the disembodied female voice on the phone, and asked for the Beast Lord. In less than fifteen seconds Curran came on the line. “I’m going into hiding with Jim.” The silence on the other side of the phone had a distinctly sinister undertone. Perhaps he thought that his kissing superpowers had derailed me. Fat chance. I would keep him from having to kill Derek. That was a burden he didn’t need. “I thought about this morning,” I said, doing my best to sound calm and reasonable. “I’ve instructed the super to change the locks. If I ever catch you in my apartment again, I will file a formal complaint. I’ve taken your food, under duress, but I did take it. You rescued me once or twice, and you’ve seen me near naked. I realize that you’re judging this situation by shapeshifter standards, and you expect me to fall on my back with my legs spread.” “Not necessarily.” His voice matched mine in calmness. “You can fall on your hands and knees if you prefer. Or against the wall. Or on the kitchen counter. I suppose I might let you be on top, if you make it worth my while.” I didn’t grind my teeth—he would’ve heard it. I had to be calm and reasonable. “My point is this: no.” “No?” “There will be no falling, no sex, no you and me.” “I wanted to kiss you when you were in your house. In Savannah.” Why the hell was my heart pounding? “And?” “You looked afraid. That wasn’t the reaction I was hoping for.” Be calm and reasonable. “You flatter yourself. You’re not that scary.” “After I kissed you this morning, you were afraid again. Right after you looked like you were about to melt.” Melt? “You’re scared there might be something there, between you and me.” Wow. I struggled to swallow that little tidbit. “Every time I think you’ve reached the limits of arrogance, you show me new heights. Truly, your egotism is like the Universe—ever expanding.” “You thought about dragging me into your bed this morning.” “I thought about stabbing you and running away screaming. You broke into my house without permission and slobbered all over me. You’re a damn lunatic! And don’t give me that line about smelling my desire; I know it’s bullshit.” “I didn’t need to smell you. I could tell by the dreamy look in your eyes and the way your tongue licked the inside of my mouth.” “Enjoy the memory,” I ground out. “That’s the last time it will ever happen.” “Go play your games with Jim. I’ll find you both when I need you.” Arrogant asshole. “I tell you what, if you find us before those three days run out, I’ll cook you a damn dinner and serve it to you naked.” “Is that a promise?” “Yes. Go fuck yourself.” I slammed the phone down. Well, then. That was perfectly reasonable. On the other side of the counter an older, heavyset man stared at me like I had sprouted horns. Glenda handed me the money I’d given her. “That was some conversation. It was worth ten bucks.

How was your journey?" he asked. "You don't have to make small talk with me," she said. "I don't like it, and I'm not very good at it." They paused at the shade of portico, beside a sweet-scented bower of roses. Casually Lord St. Vincent leaned a shoulder against a cream-painted column. A lazy smile curved his lips as he looked down at her. "Didn't Lady Berwick teach you?" "She tried. But I hate trying to make conversation about weather. Who cares what the temperature is? I want to talk about things like... like..." "Yes?" he prompted as she hesitated. "Darwin. Women's suffrage. Workhouses, war, why we're alive, if you believe in séances or spirits, if music has ever made you cry, or what vegetable you hate most..." Pandora shrugged and glanced up at him, expecting the familiar frozen expression of a man who was about to run for his life. Instead she found herself caught by his arrested stare, while the silence seemed to wrap around them. After a moment, Lord St. Vincent said softly, "Carrots." Bemused, Pandora tried to gather her wits. "That's the vegetable you hate most? Do you mean cooked ones?" "Any kind of carrots." "Out of all vegetables?" At his nod, she persisted, "What about carrot cake?" "No." But it's cake." A smile flickered across his lips. "Still carrots." Pandora wanted to argue the superiority of carrots over some truly atrocious vegetable, such as Brussels sprouts, but heir conversation was interrupted by a silky masculine voice. "Ah, there you are. I've been sent out to fetch you." Pandora shrank back as she saw a tall msn approach in a graceful stride. She knew instantly that he must be Lord Sy. Vincent's father- the resemblance was striking. His complexion was tanned and lightly time-weathered, with laugh-lines at the outer corners of his blue eyes. He had a full head of tawny-golden hair, handsomely silvered at the sides and temples. Having heard of his reputation as a former libertine, Pandora had expected an aging roué with coarse features and a leer... not this rather gorgeous specimen who wore his formidable presence like an elegant suit of clothes. "My son, what can you be thinking, keeping this enchanting creature out in the heat of midday?

Every dish I cooked exhumed a memory. Every scent and taste brought me back for a moment to an unravaged home. Knife-cut noodles in chicken broth took me back to lunch at Myeondong Gyoja after an afternoon of shopping, the line so long it filled a flight of stairs, extended out the door, and wrapped around the building. The kalguksu so dense from the rich beef stock and starchy noodles it was nearly gelatinous. My mother ordering more and more refills of their famously garlic-heavy kimchi. My aunt scolding her for blowing her nose in public. Crispy Korean fried chicken conjured bachelor nights with Eunmi. Licking oil from our fingers as we chewed on the crispy skin, cleansing our palates with draft beer and white radish cubes as she helped me with my Korean homework. Black-bean noodles summoned Halmoni slurping jjajangmyeon takeout, huddled around a low table in the living room with the rest of my Korean family. I drained an entire bottle of oil into my Dutch oven and deep-fried pork cutlets dredged in flour, egg, and panko for tonkatsu, a Japanese dish my mother used to pack in my lunch boxes. I spent hours squeezing the water from boiled bean sprouts and tofu and spooning filling into soft, thin dumpling skins, pinching the tops closed, each one slightly closer to one of Maangchi's perfectly uniform mandu.

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

How can they possibly know such things? No member of this family reads novels, except for mass-market bestsellers, clichéd thrillers with contrived plots, idiotic romances or discounted pseudoeroticism. And so forth. They drag the books around with them during the summer, glancing at a few lines and then quickly going back to their preferred activities—catching up on the latest gossip and convincing themselves that the life they’ve chosen is better than it is. Voilà. The absence of literature, among my children, is the most crushing failure of my existence. It’s not yours, Hélène, I know. You used to reproach my passion for reading. My dilettantism—you used to say there are so many other more interesting and certainly more useful things to do—fixing things around the house, rearranging the furniture, laundry, cooking. Don’t misunderstand me. I did my share of household chores, you can’t say otherwise, but it was never enough.

Prior to my second stint in Perpignan, I was a fine diner and as I saw it, food was art. At vocational school, I was being taught how to cook, but I was frustrated by how basic the dishes were. I was like a kid who had grown up listening to Chopin, then showed up at music school, never having actually played an instrument. I mean, when you listen to Chopin all the time, you want to become Chopin. And then you go to music school and all you're doing is plunking out do...re... mi for hours at a time. It's boring as hell, and not why you enrolled. I was impatient to create great meals and not so excited about starting with the basics. Why were we spending hours learning how to hold a knife or mine a shallot when we could be making nouvelle cuisine? True, I didn't know how to cut a chicken in eight pieces or make a bechamel. But in the two- and three-start restaurants I had been to, they were way over the bechamel. Still, there I was, in school, making the most basic of dishes--salade Nicoise, potato-leek soup, an omelette.

I reviewed in thought the modern era of raps and apparitions, beginning with the knockings of 1848, at the hamlet of Hydesville, N.Y., and ending with grotesque phenomena at Cambridge, Mass.; I evoked the anklebones and other anatomical castanets of the Fox sisters (as described by the sages of the University of Buffalo ); the mysteriously uniform type of delicate adolescent in bleak Epworth or Tedworth, radiating the same disturbances as in old Peru; solemn Victorian orgies with roses falling and accordions floating to the strains of sacred music; professional imposters regurgitating moist cheesecloth; Mr. Duncan, a lady medium's dignified husband, who, when asked if he would submit to a search, excused himself on the ground of soiled underwear; old Alfred Russel Wallace, the naive naturalist, refusing to believe that the white form with bare feet and unperforated earlobes before him, at a private pandemonium in Boston, could be prim Miss Cook whom he had just seen asleep, in her curtained corner, all dressed in black, wearing laced-up boots and earrings; two other investigators, small, puny, but reasonably intelligent and active men, closely clinging with arms and legs about Eusapia, a large, plump elderly female reeking of garlic, who still managed to fool them; and the skeptical and embarrassed magician, instructed by charming young Margery's "control" not to get lost in the bathrobe's lining but to follow up the left stocking until he reached the bare thigh - upon the warm skin of which he felt a "teleplastic" mass that appeared to the touch uncommonly like cold, uncooked liver. ("The Vane Sisters")

About sexuality of English mice. A warm perfume is growing little by little in the room. An orchard scent, a caramelized sugar scent. Mrs. MOUSE roasts apples in the chimney. The apple fruits smell grass of England and the pastry oven. On a thread drawn in the flames, the apples, from the buried autumn, turn a golden color and grind in tempting bubbles. But I have the feeling that you already worry. Mrs. MOUSE in a Laura Ashley apron, pink and white stripes, with a big purple satin bow on her belt, Mrs. MOUSE is certainly not a free mouse? Certainly she cooks all day long lemon meringue tarts, puddings and cheese pies, in the kitchen of the burrow. She suffocates a bit in the sweet steams, looks with a sigh the patched socks trickling, hanging from the ceiling, between mint leaves and pomegranates. Surely Mrs. MOUSE just knows the inside, and all the evening flavours are just good for Mrs. MOUSE flabbiness. You are totally wrong - we can forgive you – we don’t know enough that the life in the burrow is totally communal. To pick the blackberries, the purplish red elderberries, the beechnuts and the sloes Mr. and Mrs. MOUSE escape in turn, and glean in the bushes the winter gatherings. After, with frozen paws, intoxicated with cold wind, they come back in the burrow, and it’s a good time when the little door, rond little oak wood door brings a yellow ray in the blue of the evening. Mr. and Mrs. MOUSE are from outside and from inside, in the most complete commonality of wealth and climate. While Mrs. MOUSE prepares the hot wine, Mr. MOUSE takes care of the children. On the top of the bunk bed Thimoty is reading a cartoon, Mr. MOUSE helps Benjamin to put a fleece-lined pyjama, one in a very sweet milky blue for snow dreams. That’s it … children are in bed …. Mrs. MOUSE blazes the hot wine near the chimney, it smells lemon, cinnamon, big dry flames, a blue tempest. Mr. and Mrs. MOUSE can wait and watch. They drink slowly, and then .... they will make love ….You didn’t know? It’s true, we need to guess it. Don’t expect me to tell you in details the mice love in patchwork duvets, the deep cherry wood bed. It’s just good enough not to speak about it. Because, to be able to speak about it, it would need all the perfumes, all the silent, all the talent and all the colors of the day. We already make love preparing the blackberries wine, the lemon meringue pie, we already make love going outside in the coldness to earn the wish of warmness and come back. We make love downstream of the day, as we take care of our patiences. It’s a love very warm, very present and yet invisible, mice’s love in the duvets. Imagine, dream a bit ….. Don’t speak too badly about English mice’s sexuality …..

As early as 1921 interrogations usually took place at night. At that time, too, they shone automobile lights in the prisoner's face (the Ryazan Cheka—Stelmakh). And at the Lubyanka in 1926 (according to the testimony of Berta Gandal) they made use of the hot-air heating system to fill the cell first with icy-cold and then with stinking hot air. And there was an airtight cork-lined cell in which there was no ventilation and they cooked the prisoners. The poet Klyuyev was apparently confined in such a cell and Berta Gandal also. A participant in the Yaroslavl uprising of 1918, Vasily Aleksandrovich Kasyanov, described how the heat in such a cell was turned up until your blood began to ooze through your pores. When they saw this happening through the peephole, they would put the prisoner on a stretcher and take him off to sign his confession. The "hot" and "salty" methods of the "gold" period are well known. And in Georgia in 1926 they used lighted cigarettes to burn the hands of prisoners under interrogation. In Metekhi Prison they pushed prisoners into a cesspool in the dark.

Together with an elderly artist (I regret that I don't remember his name) he occupied a separate room in the barracks. And there Yuri painted for nothing schmaltzy pictures such as Nero's Feast and the Chorus of Elves and the like for the German officers on the commandant's staff. In return, he was given food. The slops for which the POW officers stood in line with their mess tins from 6 a.m. on, while the Ordners beat them with sticks and the cooks with ladles, were not enough to sustain life. At evening, Yuri could see from the windows of their room the one and only picture for which his artistic talent had been given him: the evening mist hovering above a swampy meadow encircled by barbed wire; a multitude of bonfires; and, around the bonfires, beings who had once been Russian officers but had now become beastlike creatures who gnawed the bones of dead horses, who baked patties from potato rinds, who smoked manure and were all swarming with lice. Not all those two-legged creatures had died as yet. Not all of them had yet lost the capacity for intelligible speech, and one could see in the crimson reflections of the bonfires how a belated understanding was dawning on those faces which were descending to the Neanderthal.

Ember looked up when he walked in, and when he saw her face, he felt like he’d been gut shot. Heavy bruising discolored the right side up to her eye, and she seemed to be in pain. Her mouth was pinched and her eyes squinted. When she realized he wasn’t one of the wait staff, she immediately turned away. “No customers allowed back here,” she called. She moved down the cook line and motioned to a Hispanic man she was working with to take her place at the grill. Zeke prowled down the parallel aisle until he was right behind her. “L-look at me.” She shook her head stubbornly. “You can’t be back here, Zeke.” “Look at me, please.” After a long pause, she turned her body toward him, but kept her face turned away. Bending his knees enough to peer into her eyes, he waited until she looked at him. Fury rolled through him as he realized he could see finger marks within the bruise. “Who d-did this to you?” She shook her head and refused to answer. Tears glinted in her eyes. “It’s no big deal, okay? Accidents happen. I was just in the wrong place at the right time. It happens when you own a bar.” Her eyes slid away and he thought there was something she wasn’t telling him, but he had a feeling if he called her on it she’d clam up completely. He reached out to touch a length of her dark hair that had escaped from her braid. Her eyes flickered and a single tear rolled down her cheek. He groaned. “D-d-don’t cry. I didn’t come in here to…up-upset you. Just had to check on you.” *****

It is true. I did fall asleep at the wheel. We nearly went right off a cliff down into a gorge. But there were extenuating circumstances.” Ian snickered. “Are you going to pull out the cry-baby card? He had a little bitty wound he forgot to tell us about, that’s how small it was. Ever since he fell asleep he’s been trying to make us believe that contributed.” “It wasn’t little. I have a scar. A knife fight.” Sam was righteous about it. “He barely nicked you,” Ian sneered. “A tiny little slice that looked like a paper cut.” Sam extended his arm to Azami so she could see the evidence of the two-inch line of white marring his darker skin. “I bled profusely. I was weak and we hadn’t slept in days.” “Profusely?” Ian echoed. “Ha! Two drops of blood is not profuse bleeding, Knight. We hadn’t slept in days, that much is true, but the rest . . .” He trailed off, shaking his head and rolling his eyes at Azami. Azami examined the barely there scar. The knife hadn’t inflicted much damage, and Sam knew she’d seen evidence of much worse wounds. “Had you been drinking?” she asked, her eyes wide with innocence. Those long lashes fanned her cheeks as she gaze at him until his heart tripped all over itself. Sam groaned. “Don’t listen to him. I wasn’t drinking, but once we were pretty much in the middle of a hurricane in the South Pacific on a rescue mission and Ian here decides he has to go into this bar . . .” “Oh, no.” Ian burst out laughing. “You’re not telling her that story.” “You did, man. He made us all go in there, with the dirtbag we’d rescued, by the way,” Sam told Azami. “We had to climb out the windows and get on the roof at one point when the place flooded. I swear ther was a crocodile as big as a house coming right at us. We were running for our lives, laughing and trying to keep that idiot Frenchman alive.” “You said to throw him to the crocs,” Ian reminded. “What was in the bar that you had to go in?” Azami asked, clearly puzzled. “Crocodiles,” Sam and Ian said simultaneously. They both burst out laughing. Azami shook her head. “You two could be crazy. Are you making these stories up?” “Ryland wishes we made them up,” Sam said. “Seriously, we’re sneaking past this bar right in the middle of an enemy-occupied village and there’s this sign on the bar that says swim with the crocs and if you survive, free drinks forever. The wind is howling and trees are bent almost double and we’re carrying the sack of shit . . . er . . . our prize because the dirtbag refuses to run even to save his own life—” “The man is seriously heavy,” Ian interrupted. “He was kidnapped and held for ransom for two years. I guess he decided to cook for his captors so they wouldn’t treat him bad. He tried to hide in the closet when we came for him. He didn’t want to go out in the rain.” “He was the biggest pain in the ass you could imagine,” Sam continued, laughing at the memory. “He squealed every time we slipped in the mud and went down.” “The river had flooded the village,” Sam added. “We were walking through a couple of feet of water. We’re all muddy and he’s wiggling and squeaking in a high-pitched voice and Ian spots this sign hanging on the bar.

The whole suggestion is predicated on a damnable fucking lie—the BIG lie, actually—one which Richman himself happily helped create and which he works hard, on a daily basis, to keep alive. See … it makes for a better article when you associate the food with a personality. Richman, along with the best and worst of his peers, built up these names, helped make them celebrities by promoting the illusion that they cook—that if you walk into one of dozens of Jean-Georges’s restaurants, he’s somehow back there on the line, personally sweating over your halibut, measuring freshly chopped herbs between thumb and forefinger. Every time someone writes “Mr. Batali is fond of strong, assertive flavors” (however true that might be) or “Jean Georges has a way with herbs” and implies or suggests that it was Mr. Batali or Mr. Vongerichten who actually cooked the dish, it ignores the reality, if not the whole history, of command and control and the creative process in restaurant kitchens. While helpful to chefs, on the one hand, in that the Big Lie builds interest and helps create an identifiable brand, it also denies the truth of what is great about them: that there are plenty of great cooks in this world—but not that many great chefs. The word “chef” means “chief.” A chef is simply a cook who leads other cooks. That quality—leadership, the ability to successfully command, inspire, and delegate work to others—is the very essence of what chefs are about. As Richman knows. But it makes better reading (and easier writing) to first propagate a lie—then, later, react with entirely feigned outrage at the reality.

On Monday morning, she called me into her bedroom. Her dark hair was tousled, her light robe very feminine against the soft blue of her bed. Her eyes were full of mischief. “Oh, Mr. West,” she whispered in her beguiling child’s voice. “I’ve gotten myself into something. Can you help me get out of it?” “What can I do?” I asked, wondering who was next in line to be fired. “I’ve invited someone to stay here,” she said, “but now we’ve changed our minds.” She cast a glance in the direction of the President’s bedroom. “Could you help us cook up something so we can get out of having her as a houseguest?” Without waiting for a reply, she rushed on, her request becoming a command in mid-breath. “Would you fix up the Queen’s Room and the Lincoln Room so that it looks like we’re still decorating them, and I’ll show her that our guest rooms are not available.” Her eyes twinkled, imagining the elaborate deception. “The guest rooms will be redecorated immediately,” I said, and almost clicked my heels. I called Bonner Arrington in the carpenter’s shop. “Bring drop-cloths up to the Queen’s Room and Lincoln Bedroom. Roll up the rugs and cover the draperies and chandeliers, and all the furniture,” I instructed. “Oh yes, and bring a stepladder.” I called the paint shop. “I need six paint buckets each for the Queen’s Room and the Lincoln Room. Two of the buckets in each room should be empty—off-white—and I need four or five dirty brushes.” I met the crews on the second floor. “Now proceed to make these two rooms look as if they’re being redecorated,” I directed. “You mean you don’t want us to paint?” said the painters. “No,” I said. “Just make it look as if you are.” The crew had a good time, even though they didn’t know what it was all about. As I brought in the finishing touches, ashtrays filled with cigarette butts, Bonner shook his head. “Mr. West, all I can say is that this place has finally got to you,” he said. That evening the President and Mrs. Kennedy entertained a Princess for dinner upstairs in the President’s Dining Room. Before dinner, though, President Kennedy strolled down to the East Hall with his wife’s guest. He pointed out the bedraped Queen’s Room. “… And you see, this is where you would have spent the night if Jackie hadn’t been redecorating again,” he told the unsuspecting lady. The next morning, Mrs. Kennedy phoned me. “Mr. West, you outdid yourself,” she exclaimed. “The President almost broke up when he saw those ashtrays.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

Harper walked over to her reception desk. “What’s with the Tyson look-alikes out there? I almost couldn’t get in here.” Pixie frowned. “Better go ask your boy-o. Famous rock star in the house.” Pixie accentuated her comment with the poke of her pen. Jeez, he was huge. And built. And shirtless. Okay, enough staring. Well, maybe just for another second. Trent was leaning over the guy, and she could tell from the wide-reaching spread of purple transfer lines that he was just beginning a sleeve on the other man’s lower arm. The guy in the chair might well be a rock star— although Harper would never admit she had no clue who he was— but he was wincing. Harper could totally feel for him. Trent was in his usual position— hat on backward, gloves on, and perched on a stool. Harper approached them nervously. The big guy’s size and presence were a little intimidating. “I don’t bite.” Oh God. He was talking to her. “Excuse me?” He sucked air in between clenched teeth. “I said I don’t bite. You can come closer.” His blue eyes were sparkling as he studied her closely. Trent looked up. “Hey, darlin’,” he said, putting the tattoo machine down and reaching for her hand. “Dred, this is my girl, Harper. Harper, this is Dred Zander from the band Preload. He’s one of the other judges I told you about.” Wow. Not that she knew much about the kind of music that Trent listened to, but even she had heard of Preload. That certainly explained the security outside. Dred reached out his hand and shook hers. “Nice to meet you, Harper. And a pity. For a minute, I thought you were coming over to see me.” “No,” Harper exclaimed quickly, looking over at Trent, who was grinning at her. “I mean, no, I was just bringing Trent some cookies.” Holy shit. Was she really that lame? It was like that moment in Dirty Dancing when Baby told Johnny she carried a watermelon. Dred turned and smiled enigmatically at Trent. “I see what you mean, man.” “Give.” Smiling, Trent held out his hand. Reaching inside her bag, she pulled out the cookies and handed the container to him. “Seriously, dude, she’s the best fucking cook on the planet.” Trent paused to take a giant bite. “You got to try one,” he mumbled, offering the container over. Harper watched, mortified, as a modern-day rock legend bit into one of her cookies. Dred chewed and groaned. “These are almost as good as sex.” Harper laughed. “Not quite,” Trent responded, giving her a look that made her burn. “You should try her pot roast. Could bring a grown man to his knees.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Galveston?” he asked in that amazing voice, still surprising me by keeping our conversation going. “Yeah. Staying at a beach house and everything. Totally slumming it and having a miserable time, you know?” I gave him a real smile that time. Rip just raised his brows. “I promised her I would go visit, and she promised she would come up too... What’s that face for?” I surprised myself by laughing. “I don’t believe it either. I’ll get lucky if she comes once. I’m not that delusional.” I didn’t imagine the way his cheek twitched again, just a little, just enough to keep the smile on my face. “I’m stuck making my own lunches from now on. I have nobody to watch scary movies with who’s more dramatic than I am screaming at the scary parts. And my house is empty,” I told him, going on a roll. “Your lunches?” was what he picked up on. I wasn’t sure how much he’d had to drink that he was asking me so many questions, but I wasn’t going to complain. “I can’t cook to save my life, boss. I thought everyone knew. Baking is the only thing I can handle.” “You serious?” he asked in a surprised tone. I nodded. “For real?” “Yeah,” I confirmed. “I can’t even make rice in an Instant Pot. It’s either way too dry or it’s mush.” Oh. “An Instant Pot is—” “I know what it is,” he cut me off. It was my turn to make a face, but mine was an impressed one. He knew what an Instant Pot was but not a rom-com. Okay. “Sorry.” He didn’t react to me trying to tease him, instead he asked, “You can’t even make rice in that?” “Nope.” “You know there’s instructions online.” Was he messing with me now? I couldn’t help but watch him a little. How much had he drunk already? “Yeah, I know.” “And you still screw it up?” I blinked, soaking up Chatty Cathy over here like a plant that hadn’t seen the sun in too long. “I wouldn’t say I screw it up. It’s more like… you either need to chew a little more or a little less.” It was his turn to blink. “It’s a surprise. I like to keep people on their toes.” If I hadn’t been guessing that he’d had a couple drinks before, what he did next would have confirmed it. His left cheek twitched. Then his right one did too, and in the single blink of an eye, Lucas Ripley was smiling at me. Straight white teeth. That not-thin but not-full mouth dark pink and pulled up at the edges. He even had a dimple. Rip had a freaking dimple. And I wanted to touch it to make sure it was real. I couldn’t help but think it was just about the cutest thing I had ever seen, even though I had zero business thinking anything along those lines. But I was smart enough to know that I couldn’t say a single word to mention it; otherwise, it might never come out again. What I did trust myself to do was gulp down half of my Sprite before saying, “You can make rice, I’m guessing?” If he wanted to talk, we could talk. I was good at talking. “Uh-huh,” he replied, sounding almost cocky about it. All I could get myself to do in response was grin at him, and for another five seconds, his dimple—and his smile—responded to me.

STUFFIN’ MUFFINS Preheat oven to 350 degrees F., rack in the middle position. 4 ounces salted butter (1 stick, 8 Tablespoons, ¼ pound) ½ cup finely chopped onion (you can buy this chopped or chop it yourself) ½ cup finely chopped celery ½ cup chopped apple (core, but do not peel before chopping) 1 teaspoon powdered sage 1 teaspoon powdered thyme 1 teaspoon ground oregano 8 cups herb stuffing (the kind in cubes that you buy in the grocery store—you can also use plain bread cubes and add a quarter-teaspoon more of ground sage, thyme, and oregano) 3 eggs, beaten (just whip them up in a glass with a fork) 1 teaspoon salt ½ teaspoon black pepper (freshly ground is best) 2 ounces (½ stick, 4 Tablespoons, pound) melted butter ¼ to ½ cup chicken broth (I used Swanson’s) Hannah’s 1st Note: I used a Fuji apple this time. I’ve also used Granny Smith apples, or Gala apples. Before you start, find a 12-cup muffin pan. Spray the inside of the cups with Pam or another nonstick cooking spray OR line them with cupcake papers. Get out a 10-inch or larger frying pan. Cut the stick of butter in 4 to 8 pieces and drop them inside. Put the pan over MEDIUM heat on the stovetop to melt the butter. Once the butter has melted, add the chopped onions. Give them a stir. Add the chopped celery. Stir it in. Add the chopped apple and stir that in. Sprinkle in the ground sage, thyme, and oregano. Sauté this mixture for 5 minutes. Then pull the frying pan off the heat and onto a cold burner. In a large mixing bowl, combine the 8 cups of herb stuffing. (If the boxed stuffing you bought has a separate herb packet, just sprinkle it over the top of the mixture in your frying pan. That way you’ll be sure to put it in!) Pour the beaten eggs over the top of the herb stuffing and mix them in. Sprinkle on the salt and the pepper. Mix them in. Pour the melted butter over the top and mix it in. Add the mixture from your frying pan on top of that. Stir it all up together. Measure out ¼ cup of chicken broth. Wash your hands. (Mixing the stuffing is going to be a lot easier if you use your impeccably clean hands to mix it.) Pour the ¼ cup of chicken broth over the top of your bowl. Mix everything with your hands. Feel the resulting mixture. It should be softened, but not wet. If you think it’s so dry that your muffins might fall apart after you bake them, mix in another ¼ cup of chicken broth. Once your Stuffin’ Muffin mixture is thoroughly combined, move the bowl close to the muffin pan you’ve prepared, and go wash your hands again. Use an ice cream scoop to fill your muffin cups. If you don’t have an ice cream scoop, use a large spoon. Mound the tops of the muffins by hand. (Your hands are still impeccably clean, aren’t they?) Bake the Stuffin’ Muffins at 350 degrees F. for 25 minutes. Yield: One dozen standard-sized muffins that can be served hot, warm, or at room temperature. Hannah’s 2nd Note: These muffins are a great accompaniment to pork, ham, chicken, turkey, duck, beef, or . . . well . . . practically anything! If there are any left over, you can reheat them in the microwave to serve the next day. Hannah’s 3rd Note: I’m beginning to think that Andrea can actually make Stuffin’ Muffins. It’s only April now, so she’s got seven months to practice.