Mango Float Quotes

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

Outside the snapdragons, cords of light. Today is easy as weeds & winds & early. Green hills shift green. Cardinals peck at feeders—an air seed salted. A power line across the road blows blue bolts. Crickets make crickets in the grass. We are made & remade together. An ant circles the sugar cube. Our shadow’s a blown sail running blue over cracked tiles. Cool glistening pours from the tap, even on the edges. A red wire, a live red wire, a temperature. Time, in balanced soil, grows inside the snapdragons. In the sizzling cast iron, a cut skin, a sunny side runs yellow across the pan. Silver pots throw a blue shadow across the range. We must carry this the length of our lives. Tall stones lining the garden flower at once. Tin stars burst bold & celestial from the fridge; blue applause. Morning winds crash the columbines; the turf nods. Two reeling petal-whorls gleam & break. Cartoon sheep are wool & want. Happy birthday oak; perfect in another ring. Branch shadows fall across the window in perfect accident without weight. Orange sponge a thousand suds to a squeeze, know your water. School bus, may you never rust, always catching scraps of children’s laughter. Add a few phrases to the sunrise, and the pinks pop. Garlic, ginger, and mangoes hang in tiers in a cradle of red wire. That paw at the door is a soft complaint. Corolla of petals, lean a little toward the light. Everything the worms do for the hills is a secret & enough. Floating sheep turn to wonder. Cracking typewriter, send forth your fire. Watched too long, tin stars throw a tantrum. In the closet in the dust the untouched accordion grows unclean along the white bone of keys. Wrapped in a branch, a canvas balloon, a piece of punctuation signaling the end. Holy honeysuckle, stand in your favorite position, beside the sandbox. The stripes on the couch are running out of color. Perfect in their polished silver, knives in the drawer are still asleep. A May of buzz, a stinger of hot honey, a drip of candy building inside a hive & picking up the pace. Sweetness completes each cell. In the fridge, the juice of a plucked pear. In another month, another set of moths. A mosquito is a moment. Sketched sheep are rather invincible, a destiny trimmed with flouncy ribbon. A basset hound, a paw flick bitching at black fleas. Tonight, maybe we could circle the floodwaters, find some perfect stones to skip across the light or we can float in the swimming pool on our backs—the stars shooting cells of light at each other (cosmic tag)—and watch this little opera, faults & all.

Angels waltz around like in one of my daydreams, glitter-dusted as the faeries I was warned about as a child. They're mystic, with spindly limbs and gossamer hair and skin that glows. Their wings unfurl behind them, some gilded and others adorned with pale pink shimmer. They flutter across the flower-filled glade, twirling like falling feathers. A few of the angels thread starlight into garlands or coax the flowers to bloom. A train of them braid baby's breath into one another's hair. Others lay fruit in front of what looks like shrines--- seashells brimming with water and floating petals that gleam with reflections of the moon. It's like something out of a storybook. Lanterns are strung between the evergreens, casting their light over a long table. On top of a silk tablecloth, candelabras drip with wax and flowers are strewn about--- cerise roses, vibrant marigolds, velvet violets, and pale bluebells. Fresh fruit spills out of a giant shell like a cornucopia--- mangoes, peaches, guavas, champagne grapes and deep red cherries. Dark wine fills crystal cups. Rose-jam tarts with wild raspberries and hibiscus petals pile alongside tea cakes piped with custard and sugared primroses. In the center of the feast is a roasted duck glazed with honey and decorated with slices of pineapple. The smell of buttered potatoes lingers in the air, fragrant with hints of rosemary and garlic.

He circles the shrines, scanning each of them. There's one made in exclusively soft shades of pink, with a bouquet of blush roses at the center. It's surrounded by oysters, each one nestling a pearl. Smooth, heart-shaped rose quartz surrounds the perimeter in a perfect circle. Sliced guava reveals its rosy flesh, next to clamshells full of cherry blossoms. Another is built from a large shell in the center, filled with water that reflects the moon. White magnolias float on the surface, along with golden glitter that sparkles like starlight. Oranges with long stems and blossoms surround the shell, paired with sliced mango drizzled with honey. I swear I know who some of these belong to. The one with green grapes and pears decorated with golden butterfly appliqué must be Genevieve's. Beside it is one crafted from fuchsia carnations and obnoxiously large peonies, with different berries in porcelain dishes painted with bright pink flowers. So obviously Amelia's.

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.