Lobster Best Quotes

Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.

I have never created anything in my life that did not make me feel, at some point or another, like I was the guy who just walked into a fancy ball wearing a homemade lobster costume. But you must stubbornly walk into that room, regardless, and you must hold your head high. You made it; you get to put it out there. Never apologize for it, never explain it away, never be ashamed of it. You did your best with what you knew, and you worked with what you had, in the time that you were given. You were invited, and you showed up, and you simply cannot do more that that. They might throw you out - but then again, they might not. They probably won't throw you out, actually. The ballroom is often more welcoming and supportive than you could ever imagine. Somebody might even think you're brilliant and marvelous. You might end up dancing with royalty. Or you might just end up having to dance alone in the corner of the castle with your big, ungainly red foam claws waving in the empty air. that's fine, too. Sometimes it's like that. What you absolutely must not do is turn around and walk out. Otherwise, you will miss the party, and that would be a pity, because - please believe me - we did not come all this great distance, and make all this great effort, only to miss the party at the last moment.

It must be really rough, forced to put on a beautiful dress, stick some diamonds or whatever all over you and choke down champagne and lobster croquettes beside the most beautiful man ever born, on or off planet. I don't know how you get through the day with that weight on your shoulders, Dallas." "Shut up." "And here I am, free to squeeze into the local pizza place with McNab where we will split the pie and the check." Peabody shook her head slowly. The dark bowl of hair under her cap swayed in conceit. "I can't tell you how guilty I feel knowing that." "You looking for trouble, Peabody?" "No, sir." Peabody did her best to look pious. "Just offering my support and sympathy at this difficult time.

Gavin tried not to stare at the lobster. He decided not to inquire further. Whatever Jack's reasoning, best to accept that crustaceans were necessary to his view of the world.

A student incquired at his college bookstore about a book whose author's name he could not remember, but whose queer title was, to the best of his recollection, "A World Full of Lobsters.

ast year’s Best-Sex-Scene-in-a-film winner Vince Voyeur’s real name turns out to be John LaForme. Rhetorical Q.: How, if one’s real name was John LaForme, could that person possibly feel the need for a nom de guerre?

David Cronenberg’s mainstream Crash comes out of absolutely nowhere to win something called Best Alternative Adult Feature Film.

Everyone has a dream. The ambitious make that dream a goal. The motivated build a plan. The successful execute.

Al Gore, best described by CNN sound tech Mark A. as "amazingly lifelike"; Steve Forbes, with his wet forehead and loony giggle; G.W. Bush's patrician smirk and mangled cant; even Clinton himself, with his big red fake-friendly face and "I feel your pain." Men who aren't enough like human beings even to hate-what one feels when they loom into view is just an overwhelming lack of interest, the sort of deep disengagement that is often a defense against pain. Against sadness. In fact, the likeliest reason why so many of us care so little about politics is that modern politicians make us sad, hurt us deep down in ways that are hard even to name, much less talk about. It's way easier to roll your eyes and not give a shit. You probably don't want to hear about all this, even.

After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.

Dung beetles follow the Milky Way; the Cataglyphis desert ant dead-reckons by counting its paces; monarch butterflies, on their thousand-mile, multigenerational flight from Mexico to the Rocky Mountains, calculate due north using the position of the sun, which requires accounting for the time of day, the day of the year, and latitude; honeybees, newts, spiny lobsters, sea turtles, and many others read magnetic fields. - Kim Tingley, The Secrets of the Wave Pilots

The thing about Dostoevsky's characters is that they are alive. By which I don't just mean that they're successfully realized or developed or "rounded". The best of them live inside us, forever, once we've met them. Recall the proud and pathetic Raskolnikov, the naive Devushkin, the beautiful and damned Nastasya of The Idiot, the fawning Lebyedev and spiderish Ippolit of the same novel; C&P's ingenious maverick detective Porfiry Petrovich (without whom there would probably be no commercial crime fiction w/ eccentrically brilliant cops); Marmeladov, the hideous and pitiful sot; or the vain and noble roulette addict Aleksey Ivanovich of The Gambler; the gold-hearted prostitutes Sonya and Liza; the cynically innocent Aglaia; or the unbelievably repellent Smerdyakov, that living engine of slimy resentment in whom I personally see parts of myself I can barely stand to look at; or the idealized and all too-human Myshkin and Alyosha, the doomed human Christ and triumphant child-pilgrim, respectively. These and so many other FMD creatures are alive-retain what Frank calls their "immense vitality"-not because they're just skillfully drawn types or facets of human beings but because, acting withing plausible and morally compelling plots, they dramatize the profoundest parts of all humans, the parts most conflicted, most serious-the ones with the most at stake. Plus, without ever ceasing to be 3-D individuals, Dostoevsky's characters manage to embody whole ideologies and philosophies of life: Raskolnikov the rational egoism of the 1860's intelligentsia, Myshkin mystical Christian love, the Underground Man the influence of European positivism on the Russian character, Ippolit the individual will raging against death's inevitability, Aleksey the perversion of Slavophilic pride in the face of European decadence, and so on and so forth....

Language cannot describe the anxieties, experiences, and exertions which Jo underwent that morning, and the dinner she served up became a standing joke. Fearing to ask any more advice, she did her best alone, and discovered that something more than energy and good will is necessary to make a cook. She boiled the asparagus for an hour and was grieved to find the heads cooked off and the stalks harder than ever. The bread burned black, for the salad dressing so aggravated her that she could not make it fit to ear. The lobster was a scarlet mystery to her, but she hammered and poked till it was unshelled and its meager proportions concealed in a grove of lettuce leaves. The potatoes had to be hurried, not to keep the asparagus waiting, and were not done at the last. The blancmange was lumpy, and the strawberries not as ripe as they looked, having been skilfully `deaconed'.

The thing about Dostoevsky's characters is that they are alive. By which I don't just mean that they're successfully realized or developed or "rounded". The best of them live inside us, forever, once we've met them. Recall the proud and pathetic Raskolnikov, the naive Devushkin, the beautiful and damned Nastasya of The Idiot, the fawning Lebyedev and spiderish Ippolit of the same novel; C&P's ingenious maverick detective Porfiry Petrovich (without whom there would probably be no commercial crime fiction w/ eccentrically brilliant cops); Marmeladov, the hideous and pitiful sot; or the vain and noble roulette addict Aleksey Ivanovich of The Gambler; the gold-hearted prostitutes Sonya and Liza; the cynically innocent Aglaia; or the unbelievably repellent Smerdyakov, that living engine of slimy resentment in whom I personally see parts of myself I can barely stand to look at; or the idealized and all too-human Myshkin and Alyosha, the doomed human Christ and triumphant child-pilgrim, respectively. These and so many other FMD creatures are alive-retain what Frank calls their "immense vitality"-not because they're just skillfully drawn types or facets of human beings but because, acting within plausible and morally compelling plots, they dramatize the profoundest parts of all humans, the parts most conflicted, most serious-the ones with the most at stake. Plus, without ever ceasing to be 3-D individuals, Dostoevsky's characters manage to embody whole ideologies and philosophies of life: Raskolnikov the rational egoism of the 1860's intelligentsia, Myshkin mystical Christian love, the Underground Man the influence of European positivism on the Russian character, Ippolit the individual will raging against death's inevitability, Aleksey the perversion of Slavophilic pride in the face of European decadence, and so on and so forth....

Little Brother, an aspiring painter, saved up all his money and went to France, to surround himself with beauty and inspiration. He lived on the cheap, painted every day, visited museums, traveled to picturesque locations, bravely spoke to everyone he met, and showed his work to anyone who would look at it. One afternoon, Little Brother struck up a conversation in a café with a group of charming young people, who turned out to be some species of fancy aristocrats. The charming young aristocrats took a liking to Little Brother and invited him to a party that weekend in a castle in the Loire Valley. They promised Little Brother that this was going to be the most fabulous party of the year. It would be attended by the rich, by the famous, and by several crowned heads of Europe. Best of all, it was to be a masquerade ball, where nobody skimped on the costumes. It was not to be missed. Dress up, they said, and join us! Excited, Little Brother worked all week on a costume that he was certain would be a showstopper. He scoured Paris for materials and held back neither on the details nor the audacity of his creation. Then he rented a car and drove to the castle, three hours from Paris. He changed into his costume in the car and ascended the castle steps. He gave his name to the butler, who found him on the guest list and politely welcomed him in. Little Brother entered the ballroom, head held high. Upon which he immediately realized his mistake. This was indeed a costume party—his new friends had not misled him there—but he had missed one detail in translation: This was a themed costume party. The theme was “a medieval court.” And Little Brother was dressed as a lobster. All around him, the wealthiest and most beautiful people of Europe were attired in gilded finery and elaborate period gowns, draped in heirloom jewels, sparkling with elegance as they waltzed to a fine orchestra. Little Brother, on the other hand, was wearing a red leotard, red tights, red ballet slippers, and giant red foam claws. Also, his face was painted red. This is the part of the story where I must tell you that Little Brother was over six feet tall and quite skinny—but with the long waving antennae on his head, he appeared even taller. He was also, of course, the only American in the room. He stood at the top of the steps for one long, ghastly moment. He almost ran away in shame. Running away in shame seemed like the most dignified response to the situation. But he didn’t run. Somehow, he found his resolve. He’d come this far, after all. He’d worked tremendously hard to make this costume, and he was proud of it. He took a deep breath and walked onto the dance floor. He reported later that it was only his experience as an aspiring artist that gave him the courage and the license to be so vulnerable and absurd. Something in life had already taught him to just put it out there, whatever “it” is. That costume was what he had made, after all, so that’s what he was bringing to the party. It was the best he had. It was all he had. So he decided to trust in himself, to trust in his costume, to trust in the circumstances. As he moved into the crowd of aristocrats, a silence fell. The dancing stopped. The orchestra stuttered to a stop. The other guests gathered around Little Brother. Finally, someone asked him what on earth he was. Little Brother bowed deeply and announced, “I am the court lobster.” Then: laughter. Not ridicule—just joy. They loved him. They loved his sweetness, his weirdness, his giant red claws, his skinny ass in his bright spandex tights. He was the trickster among them, and so he made the party. Little Brother even ended up dancing that night with the Queen of Belgium. This is how you must do it, people.

So to avoid the twin dangers of nostalgia and despairing bitterness, I'll just say that in Cartagena we'd spend a whole month of happiness, and sometimes even a month and a half, or even longer, going out in Uncle Rafa's motorboat, La Fiorella, to Bocachica to collect seashells and eat fried fish with plantain chips and cassava, and to the Rosary Islands, where I tried lobster, or to the beach at Bocagrande, or walking to the pool at the Caribe Hotel, until we were mildly burned on our shoulders, which after a few days started peeling and turned freckly forever, or playing football with my cousins, in the little park opposite Bocagrande Church, or tennis in the Cartagena Club or ping-pong in their house, or going for bike rides, or swimming under the little nameless waterfalls along the coast, or making the most of the rain and the drowsiness of siesta time to read the complete works of Agatha Christie or the fascinating novels of Ayn Rand (I remember confusing the antics of the architect protagonist of The Fountainhead with those of my uncle Rafael), or Pearl S. Buck's interminable sagas, in cool hammocks strung up in the shade on the terrace of the house, with a view of the sea, drinking Kola Roman, eating Chinese empanadas on Sundays, coconut rice with red snapper on Mondays, Syrian-Lebanese kibbeh on Wednesdays, sirloin steak on Fridays and, my favourite, egg arepas on Saturday mornings, piping hot and brought fresh from a nearby village, Luruaco, where they had the best recipe.

As soon as my father’s car turned into our driveway, I ran out and told him of the unpleasant future that awaited him, forever. He let out a hearty laugh. I started to cry. Once my father saw my tears, he sat down with me and said, “Firoozeh, when the Prophet Muhammad forbade ham, it was because people did not know how to cook it properly and many people became sick as a result of eating it. The Prophet, who was a kind and gentle man, wanted to protect people from harm, so he did what made sense at the time. But now, people know how to prepare ham safely, so if the Prophet were alive today, he would change that rule.” He continued, “It’s not what we eat or don’t eat that makes us good people; it’s how we treat one another. As you grow older, you’ll find that people of every religion think they’re the best, but that’s not true. There are good and bad people in every religion. Just because someone is Muslim, Jewish, or Christian doesn’t mean a thing. You have to look and see what’s in their hearts. That’s the only thing that matters, and that’s the only detail God cares about.” I was six years old and I knew that I had just been made privy to something very big and important, something far larger than the jewels in the Shah’s crown, something larger than my little life in Abadan. My father’s words felt scandalous, yet utterly and completely true. In the midst of my thoughtfulness, I heard my father continue, “And when you’re older, Firoozeh, I’ll have you try something really delicious: grilled lobster.

Tina was hosting. She's a thirty-five-year-old version of Sienne, only bottle blonde.Same blind-you lipstick, same taste in clothes,same complete disregard for anyone else's opinion on anything. They hate each other. "You hate me!" Sienna wailed. It wasn't Tina's voice that snapped back, but Dad's, "Oh,no. I am not playing that game with you. Do you have any idea what a hundred pounds of filet is gonna cost me? And now you want lobster?" "But it's my wedding! Daddy-" "Don't you Daddy me, princess! I'm already five grand in the hole for the damned hotel,not to mention two for the dress, and every time I turn around, you and your mother have added a new guest, bridesmaid,or crustacean!" First of all,Dad was yelling.Almost. Second,he was swearing.Even damn is fighting talk for him.I set down my pizza and debated the best route for a sealthy escape. I'd seen the dress.Pretty, in a Disney-princess, twenty-yards-of-tulle, boobs-shaped-into-missiles sort of way. Sienne looked deliriously happy in it. She looked beautiful.The less said about the bridesmaids' dressed, I'd decided, on seeing the purple sateen,the better. "No lobster!" he yelled. There was a dramatic howl, followed by the bang of the back door. When I peeked out,it was like a photo. Everything was frozen.Dad was standing over the massive pasta pot, red-faced and scowling, wooden spoon brandished like a sword. Leo and Ricky had retreated to the doorway of the freezer. Nonna had her eyes turned heavenward, and Tina was halfway through the dining room door, smirking a little.

When they had gone less than a bowshot from the shore, Drinian said, “Look! What’s that?” and everyone stopped. “Are they great trees?” said Caspian. “Towers, I think,” said Eustace. “It might be giants,” said Edmund in a lower voice. “The way to find out is to go right in among them,” said Reepicheep, drawing his sword and pattering off ahead of everyone else. “I think it’s a ruin,” said Lucy when they had got a good deal nearer, and her guess was the best so far. What they now saw was a wide oblong space flagged with smooth stones and surrounded by gray pillars but unroofed. And from end to end of it ran a long table laid with a rich crimson cloth that came down nearly to the pavement. At either side of it were many chairs of stone richly carved and with silken cushions upon the seats. But on the table itself there was set out such a banquet as had never been seen, not even when Peter the High King kept his court at Cair Paravel. There were turkeys and geese and peacocks, there were boars’ heads and sides of venison, there were pies shaped like ships under full sail or like dragons and elephants, there were ice puddings and bright lobsters and gleaming salmon, there were nuts and grapes, pineapples and peaches, pomegranates and melons and tomatoes. There were flagons of gold and silver and curiously-wrought glass; and the smell of the fruit and the wine blew toward them like a promise of all happiness. “I say!” said Lucy. They came nearer and nearer, all very quietly. “But where are the guests?” asked Eustace. “We can provide that, Sir,” said Rhince.

It All Starts at Home The quality of the time that their parents devote to them indicates to children the degree to which they are valued by their parents…. When children know that they are valued, and when they truly feel valued in the deepest parts of themselves, then they feel valuable. —M. SCOTT PECK     It was a source of much aggravation to some fish to see a number of lobsters swimming backward instead of forward. So they called a meeting, and it was decided to start a class for the lobsters’ instruction. This was done, and a number of young lobsters came. (The fish had reasoned that if they started with the young lobsters, as they grew up, they would learn to swim properly.) At first they did very well, but afterward, when they returned home and saw their fathers and mothers swimming in the old way, they soon forgot their lessons. So it is with many children who are well-taught at school but drift backward because of a bad home influence. Psalm 127:1-128:4 gives us some principles for building a family in which children are confident that their parents love them. First, the psalmist addresses the foundation and protection of the home: “Unless the LORD builds the house, its builders labor in vain. Unless the LORD watches over the city, the watchmen stand guard in vain” (127:1). The protective wall surrounding a city was the very first thing to be constructed when a new city was built. The people of the Old Testament knew they needed protection from their enemies, but they were also smart enough to know that walls could be climbed over, knocked down, or broken apart. They realized that their ultimate security was the Lord standing guard over the city. Are you looking for God to help you build your home? Are you trusting the Lord to be the guard over your family? Many forces in today’s society threaten the family. In Southern California we see parents who are burning the candle at both ends to provide all the material things they think will make their families happy. We rise early and retire late, but Psalm 127:2 tells us that these efforts are futile. We are to do our best to provide for and protect our families, but we must trust first and foremost in God to take care of them. When we tend our gardens, we’re rewarded by corn, tomatoes, cucumbers, and beans. Just as the harvest of vegetables is our reward, a God-fearing child is a parent’s reward. After parents tend to their children’s instruction in the ways of God’s wisdom and His Word, they do see the work God is

This is how you must do it, people. I have never created anything in my life that did not make me feel, at some point or another, like I was the guy who just walked into a fancy ball wearing a homemade lobster costume. But you must stubbornly walk into that room, regardless, and you must hold your head high. You made it; you get to put it out there. Never apologize for it, never explain it away, never be ashamed of it. You did your best with what you knew, and you worked with what you had, in the time that you were given. You were invited, and you showed up, and you simply cannot do more than that. They might throw you out - but then again, they might not. They probably won't throw you out, actually. The ballroom is often more welcoming and supportive than you could ever imagine. Somebody might even think you're brilliant and marvelous. You might end up dancing with royalty. Or you might end up just having to dance alone in the corner of the castle with your big, ungainly red foam claws waving in the empty air. That's fine, too. Sometimes it's like that. What you must not do is turn around and walk out. Otherwise you will miss the party, and that would be a pity because, - please believe me - we did not come all this great distance, and make all this great effort, only to miss the party at the last moment.

He’d surfaced, spluttering, and swam as best he could in his sodden shirts, jeans, and sneakers over to the ladder. Banyon was waiting for him. John had a choice, she told him. He could climb up the ladder and cut the crap permanently, leaving her and the other women on the team alone. Or he could stay there. The water might be just cold enough to act as an anesthetic. She would dive in and bring one of the lobster traps to the surface. Since he’d been asking all week, she’d happily handle his you-know-what for him. And stuff it in the lobster trap. It’d be a yummy little appetizer for those big, hungry lobsters.

I adore macaroni and cheese. Whenever I see it on a menu at a restaurant, I have to order it. I’ve had (and consequently made) fried mac and cheese balls, lobster mac and cheese, truffle mac and cheese, quattro formaggi mac and cheese, and Kraft mac and cheese. Now, don’t get me wrong—all of the fancy macaroni and cheese dishes have been delectable and enjoyable, but at home, I like a simple, delicious mac and cheese. So here’s my recipe. This dish is best when served during a game or movie night with family and friends. Serves 8 to 10 8 ounces (225 g) elbow macaroni 1½ cups Velveeta cheese (about 7 ounces/190g), cut into ½-inch cubes 2 tablespoons plus 1 teaspoon all-purpose flour 1½ teaspoons kosher salt 1½ teaspoons dry mustard ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ⅛ teaspoon cayenne pepper ⅔ cup (165 ml) sour cream 2 large eggs, lightly beaten 1½ cups (360 ml) half-and-half 1½ cups (360 ml) heavy cream ⅓ cup (55 g) grated onion 1 teaspoon Worcestershire sauce 2 cups grated sharp Cheddar cheese (about 8 ounces/230g) • Preheat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish. Bring a 4-quart (3.8-L) saucepan of salted water to a boil. Add the pasta and cook it halfway through, about 3 minutes. Drain the pasta and transfer it to the baking dish. Stir in the cubed Velveeta. • Combine the flour, salt, mustard, black pepper, nutmeg, and cayenne in a large mixing bowl. Add the sour cream and eggs and whisk until smooth. Whisk in the half-and-half, cream, onion, Worcestershire sauce, and a sprinkle of black pepper. Pour the egg mixture over the pasta mixture in the prepared baking dish and stir to combine. Sprinkle the Cheddar cheese evenly over the surface. Bake until the pasta mixture is set around the edges but still a bit loose in the center, about 30 minutes. Let it cool for 10 minutes before serving.

Showing up unannounced was risky. This guy was known for being cantankerous at best, violent at worst. But she was ready. As soon as the door opened, she let loose a stream of urine right on his doorstep . . . and then ran like hell. A few days more of that, she knew, and he’ d be all hers.

He reported later that it was only his experience as an aspiring artist that gave him the courage and the license to be so vulnerable and absurd. Something in life had already taught him to just put it out there, whatever “it” is. That costume was what he had made, after all, so that’s what he was bringing to the party. It was the best he had. It was all he had. So he decided to trust in himself, to trust in his costume, to trust in the circumstances. As he moved into the crowd of aristocrats, a silence fell. The dancing stopped. The orchestra stuttered to a stop. The other guests gathered around Little Brother. Finally, someone asked him what on earth he was. Little Brother bowed deeply and announced, “I am the court lobster.” Then: laughter. Not ridicule—just joy. They loved him. They loved his sweetness, his weirdness, his giant red claws, his skinny ass in his bright spandex tights. He was the trickster among them, and so he made the party. Little Brother even ended up dancing that night with the Queen of Belgium.

I have never created anything in my life that did not make me feel, at some point or another, like I was the guy who just walked into a fancy ball wearing a homemade lobster costume. But you must stubbornly walk into that room, regardless, and you must hold your head high. You made it; you get to put it out there. Never apologize for it, never explain it away, never be ashamed of it. You did your best with what you knew, and you worked with what you had, in the time that you were given. You were invited, and you showed up, and you simply cannot do more than that.

Yeah, well, it’s not like the old days.” I bit into my lobster roll. Maybe the best lobster roll in Boston, which made it, arguably, the best lobster roll in the world. “It’s

It interests me that there is no end of fictions, and facts made over in the forms of fictions. Because we class them under so many different rubrics, and media, and means of delivery, we don't recognize the sheer proliferation and seamlessness of them. I think at some level of scale or perspective, the police drama in which a criminal is shot, the hospital in which the doctors massage a heart back to life, the news video in which jihadists behead a hostage, and the human-interest story of a child who gets his fondest wish (a tourist trip somewhere) become the same sorts of drama. They are representations of strong experience, which, as they multiply, began to dedifferentiate in our uptake of them, despite our names and categories and distinctions... I say I watch the news to "know". But I don't really know anything. Certainly I can't do anything. I know that there is a war in Iraq, but I knew that already. I know that there are fires and car accidents in my state and in my country, but that, too, I knew already. With each particular piece of footage, I know nothing more than I did before. I feel something, or I don't feel something. One way I am likely to feel is virtuous and "responsible" for knowing more of these things that I can do nothing about. Surely this feeling is wrong, even contemptible. I am not sure anymore what I feel. What is it like to watch a human being's beheading? The first showing of the video is bad. The second, fifth, tenth, hundredth are—like one's own experiences—retained, recountable, real, and yet dreamlike. Some describe the repetition as "numbing". "Numbing" is very imprecise. I think the feeling, finally, is of something like envelopment and even satisfaction at having endured the worst without quite caring or being tormented. It is the paradoxically calm satisfaction of having been enveloped in a weak or placid "real" that another person endured as the worst experience imaginable, in his personal frenzy, fear, and desperation, which we view from the outside as the simple occurrence of a death... I see: Severed heads. The Extra Value Meal. Kohl-gray eyelids. A holiday sale at Kohl's. Red seeping between the fingers of the gloved hand that presses the wound. "Doctor, can you save him?" "We'll do our best." The dining room of the newly renovated house, done in red. Often a bold color is best. The kids are grateful for their playroom. The bad guy falls down, shot. The detectives get shot. The new Lexus is now available for lease. On CNN, with a downed helicopter in the background, a peaceful field of reeds waves in the foreground. One after another the reeds are bent, broken, by boot treads advancing with the camera. The cameraman, as savior, locates the surviving American airman. He shoots him dead. It was a terrorist video. They run it again. Scenes from ads: sales, roads, ordinary calm shopping, daily life. Tarpaulined bodies in the street. The blue of the sky advertises the new car's color. Whatever you could suffer will have been recorded in the suffering of someone else. Red Lobster holds a shrimp festival. Clorox gets out blood. Advil stops pain fast. Some of us are going to need something stronger.

They dined that night on champagne and lobster, despite widespread hunger in the capital. Overall, it was best to ignore the war as far as possible on such occasions. This was the tacit social convention. So instead of the trenches and troops, one talked of art and travels and scandal.

For lamb, stick with chops, ribs and shank. For pork, the best cuts are shoulder, pork belly, ribs and butt roasts. For poultry, your best options are wings, thighs and drumsticks. As far as seafood is concerned, try shrimp, scallops, lobster, crab, sardines, mackerel, trout and salmon.

On the one hand, the national consensus is that Florida is a stupid weird insane dysfunctional hellhole that is also—I forgot to mention this earlier—a hurricane zone that is soon going to be largely submerged when global climate change causes the seas to rise to the point where vast herds of lobsters roam what is now Interstate 95. On the other hand, people keep coming here. And most of them—even the non-stupid ones—decide to stay here.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

Yeah, well, I don’t go there, Stace. Trying to figure what lobsters feel, that’s the road to vegetarianism. The road to vegansville.

the unfolding waves of sound are like an underwater orchestra or the endless improvisation of a jazz band. On the Great Barrier Reef, the humpback whales sing the soprano melody. Fish supply the chorus: whooping clownfish, grunting cod, and crunching parrotfish. Sea urchins scrape, resonating like tubas. Percussion is the domain of chattering dolphins and clacking shrimp, who use their pincers to create bubbles that explode with a loud bang. Lobsters rasp their antennae on their shells like washboards. Rainfall, wind, and waves provide the backbeat. To get the best seat, you would have to attend the concert in the middle of the night at the full moon, when fish chorusing typically crests. But you wouldn't necessarily need to have a front row seat: mass fish choruses can be heard up to 50 miles away, and whale sounds resonate for hundreds of miles.

The Rooster taught me to wake up early and be a leader. The Butterfly encouraged me to allow a period of struggles to develop strong and look beautiful. The Squirrel showed me to be alert and fast all the time. The Dog influenced me to give up my life for my best friend. The Cat told me to exercise every day. Otherwise, I will be lazy and crazy. The Fox illustrated me to be subtle and keep my place organized and neat. The Snake demonstrated to me to hold my peace even if I am capable of attack, harm, or kill. The Monkey stimulated me to be vocal and communicate. The Tiger cultivated me to be active and fast. The Lion cultured me not to be lazy especially if I have strength and power that could be used. The Eagle was my sample for patience, beauty, courage, bravery, honor, pride, grace, and determination. The Rat skilled me to find my way out no matter what or how long it takes. The Chameleon revealed to me the ability to change my color for beauty and protection. The Fish display to live in peace even if I have to live a short life. The Delphin enhanced me to be the source of kindness, peace, harmony, and protection. The Shark enthused me to live as active and restful as I can be. The Octopus exhibited me to be silent and intelligent. The Elephant experienced me with the value of cooperation and family. To care for others and respect elders. The Pig indicated to me to act smart, clean, and shameless. The Panda appears to me as life is full of white and black times but my thick fur will enable me to survive. The Kangaroo enthused me to live with pride even if I am unable to walk backward. The Penguin influenced me to never underestimate a person. The Deer reveals the ability to sense the presence of hunters before they sense you. The Turtle brightened me to realize that I will get there no matter how long it takes me while having a shell of protection above me. The Rabbit reassured me to allow myself to be playful and silly. The Bat proved to me that I can fly even in darkness. The Alligator/crocodile alerted me that threat exists. The Ant moved me to be organized, active, and social with others. The Bee educated me to be the source of honey and cure for others. The Horse my best intelligent friend with who I bond. Trained me to recover fast from tough conditions. The Whale prompted me to take care of my young ones and show them life abilities. The Crab/Lobster enlightened me not to follow them when they make resolutions depending on previous undesirable events.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.

If I was indeed seeking a mate by fishing for him and then eating him, I hoped he'd be the lobster in the fried lobster and waffles. Anything fried well always looked delicious---light brown, glistening slightly with oil---and these chunks of lobster in their coating of crispy batter couldn't have looked more appealing atop the delicate squares of golden waffle smeared with a sunset of sweet potato butter.

Alice and I have photographed and eaten jerk chicken over plantains, spicy and sweet; cups of icy, sweet, rich halo-halo piled with red beans and fruit cocktail; lobster roll sliders stuffed full of delicate shellfish on buttery brioche; pani puri, the fried Indian hollow rounds of dough loaded up with mashed potato and chickpeas and sweet, tangy tamarind chutney. My camera was happy. I was happy.

Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

A lobster bisque ought to be the crowning glory of the potager. And this one was excellent. Silky as a gigolo’s compliment and fishy as a chancellor’s promise.

Well, you’re AWOL at best and a cheese smuggler at worst. So we’ve concocted a cover story of such bizarre complexity and outrageous daring that it can only be true. Here it is: in a parallel universe ruled entirely by lobsters, you—

She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.