Meal Preparation Quotes

Food was how my mother expressed her love. No matter how critical or cruel she could seem—constantly pushing me to meet her intractable expectations—I could always feel her affection radiating from the lunches she packed and the meals she prepared for me just the way I liked them.

You were so hurt,” he says, “that I’d asked you to wear a dress.” He looks at me then, eyes sparkling with amusement. “Here I was, prepared to defend my life against an uncontrollable monster who could kill,” he says, “kill a man with her bare hands—” He bites back another laugh. “And you threw tantrums over clean clothes and hot meals. Oh,” he says, shaking his head at the ceiling, “you were ridiculous. You were completely ridiculous and it was the most entertainment I’d ever had. I can’t tell you how much I enjoyed it. I loved making you mad,” he says to me, his eyes wicked. “I love making you mad.

The passive American consumer, sitting down to a meal of pre-prepared food, confronts inert, anonymous substances that have been processed, dyed, breaded, sauced, gravied, ground, pulped, strained, blended, prettified, and sanitized beyond resemblance to any part of any creature that ever lived. The products of nature and agriculture have been made, to all appearances, the products of industry. Both eater and eaten are thus in exile from biological reality.

This wasn’t my first time trying to prepare a meal while dodging the fangs of a dead child who wished me bodily harm.

The first language humans had was gestures. There was nothing primitive about this language that flowed from people’s hands, nothing we say now that could not be said in the endless array of movements possible with the fine bones of the fingers and wrists. The gestures were complex and subtle, involving a delicacy of motion that has since been lost completely. During the Age of Silence, people communicated more, not less. Basic survival demanded that the hands were almost never still, and so it was only during sleep (and sometimes not even then) that people were not saying something or other. No distinction was made between the gestures of language and the gestures of life. The labor of building a house, say, or preparing a meal was no less an expression than making the sign for I love you or I feel serious. When a hand was used to shield one’s face when frightened by a loud noise something was being said, and when fingers were used to pick up what someone else had dropped something was being said; and even when the hands were at rest, that, too, was saying something. Naturally, there were misunderstandings. There were times when a finger might have been lifted to scratch a nose, and if casual eye contact was made with one’s lover just then, the lover might accidentally take it to be the gesture, not at all dissimilar, for Now I realize I was wrong to love you. These mistakes were heartbreaking. And yet, because people knew how easily they could happen, because they didn’t go round with the illusion that they understood perfectly the things other people said, they were used to interrupting each other to ask if they’d understood correctly. Sometimes these misunderstandings were even desirable, since they gave people a reason to say, Forgive me, I was only scratching my nose. Of course I know I’ve always been right to love you. Because of the frequency of these mistakes, over time the gesture for asking forgiveness evolved into the simplest form. Just to open your palm was to say: Forgive me." "If at large gatherings or parties, or around people with whom you feel distant, your hands sometimes hang awkwardly at the ends of your arms – if you find yourself at a loss for what to do with them, overcome with sadness that comes when you recognize the foreignness of your own body – it’s because your hands remember a time when the division between mind and body, brain and heart, what’s inside and what’s outside, was so much less. It’s not that we’ve forgotten the language of gestures entirely. The habit of moving our hands while we speak is left over from it. Clapping, pointing, giving the thumbs-up, for example, is a way to remember how it feels to say nothing together. And at night, when it’s too dark to see, we find it necessary to gesture on each other’s bodies to make ourselves understood.

My idea of absolute happiness is to sit in a hot garden all, reading, or writing, utterly safe in the knowledge that the person I love will come home to me in the evening. Every evening.' 'You are a romantic, Edith,' repeated Mr Neville, with a smile. 'It is you who are wrong,' she replied. 'I have been listening to that particular accusation for most of my life. I am not a romantic. I am a domestic animal. I do not sigh and yearn for extravagant displays of passion, for the grand affair, the world well lost for love. I know all that, and know that it leaves you lonely. No, what I crave is the simplicity of routine. An evening walk, arm in arm, in fine weather. A game of cards. Time for idle talk. Preparing a meal together.

What a sweet and succulent morsel: so soft, so salty, so deliciously delectable, it makes me want to wiggle with delight. You should cook for me more often, Roran Stronghammer. Only next time, I think you should prepare several deer at once. Otherwise, I won't get a proper meal.' Roran hesitated, as if unable to decide whether her request was serious and, if so, how he could politely extricate himself froim such an unlooked -for and rather onerous obligation.

sometimes i feel like a great chef who has devoted his entire life to monastic study of the art of cooking & gathered the finest ingredients & built the most advanced kitchen & prepared the most exquisite meal so perfect, so delicious, so extraordinary more astounding than any meal ever created yet each day i stand in my window & watch ninety-seven percent of the world walk past my restaurant into the mcdonald's across the street

A generation ago, three-quarters of the money used to buy food in the United States was spent to prepare meals at home. Today about half of the money used to buy food is spent at restaurants--mainly at fast food restaurants.

The best meals are those prepared by loving hands.

..no meal is good enough to justify all the money and effort wasted in preparing it. It is an illusion and an expense. Live as I do, undeceived.

At first people ate simply because they were alive and because food was tasty. Modern people have come to think that if they do not prepare food with elaborate seasonings, the meal will be tasteless. If you do not try to make food delicious, you will find that nature has made it so.

In many ways, food was how my mother expressed her love. No matter how critical or cruel she seemed—constantly pushing me to be what she felt was the best version of myself—I could always feel her affection radiating from the lunches she packed and the meals she prepared for me just the way I liked them.

Planning complex, beautiful meals and investing one's heart and time in their preparation is the opposite of self-indulgence. Kitchen-based family gatherings are process-oriented, cooperative, and in the best of worlds, nourishing and soulful. A lot of calories get used up before anyone sits down to consume. But more importantly, a lot of talk happens first, news exchanged, secrets revealed across generations, paths cleared with a touch on the arm. I have given and received some of my life's most important hugs with those big oven-mitt potholders on both hands.

Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You

Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.

What is more important than the meal? Doesn’t the least observant man-about-town look upon the implementation and ritual progress of a meal as a liturgical prescription? Isn’t all of civilization apparent in these careful preparations, which consecrate the spirit’s triumph over a raging appetite?

Any time women come together with a collective intention, it's a powerful thing. Whether it's sitting down making a quilt, in a kitchen preparing a meal, in a club reading the same book, or around the table playing cards, or planning a birthday party, when women come together with a collective intention, magic happens.

A woman owes it to herself to have pretty things. And if she feels good she looks good. You are wrong if you think you cannot live without love. I cannot live without it. I do not mean that I go into a decline, develop odd symptons, became a caricature. I mean that I cannot live well without it. I cannot think or act or speak or write or even dream with any kind of energy in the absence of love. I feel excluded from the living world. I become cold, fish-like, immobile. I implode. My idea of absolute happiness is to sit in a hot garden all day, reading or writing, utterly safe in the knowledge that the person I love will come home to me in the evening. Every evening. I am not a romantic. I am a domesticated animal. I do not sigh and yearn for extravagant displays of passion, for the grand affair, the world well lost for love. I know all that, and know that it leaves you lonely. No, what I crave is the simplicity of routine. An evening walk, arm in arm, in fine weather. A game of cards. Time for idle talk. Preparing a meal together.

Make special memories on this day to honor the father of your children by asking the kids to prepare a special meal. (Note: save the rat poison for another time.) 

Jenny’s business was to prepare the coffee, which consisted of corn meal scorched in a kettle, boiled and sweetened with molasses.

It's wise to learn how to cook,' Kessligh fumed, 'but a meal prepared over three weeks is inedible! There is wisdom in action! So stop talking, and act!

Their love wasn’t simple. Practice gave it an effortless appearance, but that was far from the truth. It was a kind word in the morning, a thoughtful meal prepared without request, a kiss before parting ways, a kiss when coming back together. A million tiny kindnesses sprinkled throughout the days, the months, the years.

Sometimes she struggled with resentment watching her family eat a meal that she prepared. People took eating and shitting for granted, like the continuous beating of their hearts, the inevitable protection of their skin. They didn't think about their intestines doing everything wrong, fucking up the basic process of digestion.

The cook in the kitchen preparing a meal from plants and animals at the end of this shortest of food chains has a great many things to worry about, but “health” is simply not one of them, because it is given.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

We are all children that need nurturing, love and care. So give your inner child that nurturing and love, give yourself back the joy of preparing healthy and nutritious meals, joy of experiencing food without TV, reading, working, rush.

Reading is like cooking. It can take hours to prepare, and then the meal is over in minutes. Good, that means you’ve done your job well.

They tried to roast hazel nuts in the oven and prepare a Christmas meal out of canned ham, two potatoes, and some suspicious looking bread.

It is a dolorous fact that a meal, months in the dreaming, weeks in the planning and days in the preparation, is eaten in minutes.

So if an algorithm is an idealized recipe, a program is the detailed set of instructions for a cooking robot preparing a month of meals for an army while under enemy attack,

don’t limit poetry to the word. Poetry can be found in music, a photograph, in the way a meal is prepared—anything with the stuff of revelation in it. It can exist in the most everyday things but it must never, never be ordinary. By all means, write about the sky or a girl’s smile, but when you do, let your poetry conjure up salvation day, doomsday, any day. I don’t care, as long as it enlightens us, thrills us and—if it’s inspired— makes us feel a bit immortal.

Every time we prepare food we interrupt a life cycle. We pull up a carrot or kill a crab- or maybe just stop the mold that's growing on a wedge of cheese. We make meals with those ingredients and in doing so we give life to something else. It's a basic equation and if we pretend it doesn't exist, we're likely to miss the other important lesson which is to give respect to both sides of the equation.

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

The pleasure from eating, Dan, is more than the taste of the food and the feeling of a full belly. Learn to enjoy the entire process — the hunger beforehand, the careful preparation, setting an attractive table, chewing, breathing, smelling, tasting, swallowing, and the feeling of lightness and energy after the meal. You can even enjoy the full and easy elimination of the food after it’s digested. When you pay attention to all elements of the process, you'll begin to appreciate simple meals.

Please don't tell me you kidnapped a barista," Claire groaned, sleepy, stretching forward to sniff. "The chef I kidnapped months ago to prepare your meals needed company." Claire could not tell if Shepherd was trying to make a joke. Scowling, she glanced up at the man still petting her elongated back and pursed her lips. From the look in his eyes it was clear the brute was absolutely serious.

I prepared for my meal in the usual fashion: fork in my left hand; my dominant right clenched into a fist on my lap, ready to punch anyone who dared take away my food.

The most extraordinary thing about it all was how simple it was just to carry on. There were meals to be prepared and eaten; dishes to be washed; clothes to be laundered, ironed, and put on and taken off; beds to be slept in and made and unmade. The prosaic needs of day-to-day living blunted all impact of the miraculous; it demanded that the glorious be relegated. And she knew that even if she were able to convince everyone involved that she had witnessed something remarkable, had undergone a transcendental and miraculous experience, reached and returned from another world, it almost seemed like it would not ever, and could not ever, truly matter.

You may think that being chic has nothing to do with the most insignificant and mundane moments of the day. Moments like preparing your meals, emptying the dishwasher, and paying bills. But the secret is: those moments aren’t insignificant. Au contraire. They are very significant. That’s right—if you can change your attitude about making the pasta sauce, choosing your clothes for the day, folding the laundry, setting the table, or dealing with the incoming mail, you can completely change your life.

The Trumans usually celebrated Thanksgiving in the White House, but they spent most Christmases in Independence, quietly, with their families. And every year they instructed the kitchen help to prepare two full Christmas meals to go to two needy families in the District of Columbia—and to tell nobody.

I was pressed for time, so all I was able to whip up was deviled eggs with a dollop of Tsar Nicoulai caviar on top, a selection of fruit and artisanal cheeses, and sauteed Dover sole with lemon and capers." Kate's idea of preparing a quick meal was eating Cap'n Crunch out of the box, so this was Christmas dinner by comparison.

Dinner is the most like jazz of all the meals, in that jazz is part form and part improvisation. You decide what you’re going to have, and then while you’re preparing it – because it’s the end of the day and you have the time – you have the room to consider things about it, to change things about it. You make it something new. “I think I’ll add a little chili powder.” ~ Seth Asa, age 37 From Dinnertimes: Stories of American Life, 1912 to 2012

Cooking is the great divide between good eating and bad. The gains are quantifiable. Cooking and eating at home - even with quality ingredients - costs pennies on the dollar compared with meals prepared by a restaurant or factory.

Being productive. Ugh. It's such a human concept. It implies you have limited time (LOL) and have to work hard to make something happen (double LOL). I mean, perhaps if you were labouring away for years writing an opera about the glories of Apollo, I could understand the appeal of being productive. But how can you get a sense of satisfaction and serenity from preparing food? That I did not understand. Even at Camp Half-Blood I wasn't asked to make my own meals. True, the hot dogs were questionable, and I never found out what sort of bugs were in bug juice, but at least I'd been served by a cadre of beautiful nymphs. Now I was compelled to wash lettuce, dice tomatoes and chop onions.

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

Life is cooking us, and we resist because we don’t know our purpose in life, the “meal” that is being prepared. The cook says to the chickpeas, “You were once drinking fresh dew in the garden. That was so you could be a nice meal for the Guest. Don’t dwell on the self you think you are. Let yourself be transformed into something even better—a meal for the

Preparing the communal evening meal sometimes caused arguments. Every village in Sicily had a different recipe for squid and eels, disagreed on what herbs should be disbarred from the tomato sauce. And whether sausages should ever be baked.

You're just another one of those disconnected, easily angered zombies who haven't really worked a day in their lives. Always eager to tell other people how to live and what to say. Posting pictures of their food every single day because that's a fucking achievement for them. Preparing a meal. You know, that thing you're supposed to do so you don't starve to death?

His master plan to get them all out the door early met its first check of the day when he opened his closet door to discover that Zap the Cat, having penetrated the security of Vorkosigan House through Miles's quisling cook, had made a nest on the floor among his boots and fallen clothing to have kittens. Six of them. Zap ignored his threats about the dire consequences of attacking an Imperial Auditor, and purred and growled from the dimness in her usual schizophrenic fashion. Miles gathered his nerve and rescued his best boots and House uniform, at a cost of some high Vor blood, and sent them downstairs for a hasty cleaning by the overworked Armsman Pym. The Countess, delighted as ever to find her biological empire increasing, came in thoughtfully bearing a cat-gourmet tray prepared by Ma Kosti that Miles would have had no hesitation in eating for his own breakfast. In the general chaos of the morning, however, he had to go down to the kitchen and scrounge his meal. The Countess sat on the floor and cooed into his closet for a good half-hour, and not only escaped laceration, but managed to pick up, sex, and name the whole batch of little squirming furballs before tearing herself away to hurry and dress.

So often, even when we stop to say a blessing before a meal, we’re mentally preparing to spoon some pasta or potatoes onto our plates. We’re not usually focused on the present moment, simply placing ourselves before our food and entering into the still, slow space where eating is done for eating’s sake and not something we do simply to get to the next thing on our list.

What is cooking if not an art form? From the mandala of fresh whole foods and spices carefully selected for each dish to the mindful manner in which it is prepared, presented, and enjoyed, every meal is a unique manifestation of your authentic voice.

It was dawning on the wizards that they were outside the University, at night and without permission, for the first time in decades. A certain suppressed excitement crackled from man to man. Any watch trained in reading body language would have been prepared to bet that, after the click, someone was going to suggest that they might as well go somewhere and have a few drinks, and then someone else would fancy a meal, and then there was always room for a few more drinks, and then it would be 5 a.m. and the city guards would be respectfully knocking on the University gates and asking if the Archchancellor would care to step down to the cells to identify some alleged wizards who were singing an obscene song in six-part harmony, and perhaps he would also care to bring some money to pay for all the damage. Because inside every old person is a young person wondering what happened.

Tomorrow is the start of Ramadan, a month of daily fasting, broken by an iftar, a special meal after sunset and a bite before sunrise. Han has told her that the idea behind the fast of Ramadan is to remind everyone of the poor and less fortunate, a time of charity, compassion, abstinence, and forgiveness. And even though Um-Nadia claims to have no religion and many of their customers are Christians, they all like to eat the traditional foods prepared throughout the Middle East to celebrate the nightly fast-breaking during Ramadan. There are dishes like sweet qatayif crepes and cookies and creamy drinks and thick apricot nectar.

If it's art or literature you're looking for, you'd do well to read what the Greeks wrote. In order for there to be true art, there necessarily has to be slavery. That's how it was with the ancient Greeks: while the slaves worked the fields, prepared the meals, and rowed the ships, the citizens would bask beneath the Mediterranean sun, rapt in poetical composition or engaged in their mathematics. That's how it is with art. Mere humans who root through their refrigerators at three o'clock in the morning are incapable of such writing.

They found the woman’s body under the porch of an abandoned house,” Mary told me on the second floor of the bookstore. “She had been preparing a meal and discovered she lacked one of the ingredients. She was one her way to the store when she disappeared.” Mary began to sob as she read me the newspaper story. “I just wish I knew what she had been preparing. I want to finish it for her so much.

they didn’t go out; the pleasure of small acts of domestic intimacy – sharing a bath, preparing meal side by side at the stove, putting clean sheets on the bed, smoking the day’s last cigarette in the garden while they looked at the night sky – these were all still delightful.

Anachronism is not the inconsequential juxtaposition of epochs, but rather their inter-penetration, like the telescoping legs of a tripod, a series of tapering structures. Since it's quite far from one end to the other they can be opened out like an accordion; but they can also be stacked inside one another like Russian dolls, where the walls around time periods are extremely close to one another. The people of other centuries hear our phonographs blaring, and through the walls of time we see them raising their hands towards the deliciously prepared meal.

Where was his knife, upon which he relied? He had cut cheese for their noonday meal, and had packed the knife away with the cheese. Aillas said: 'Sir, before we continue with this matter, may I offer you a bite of cheese?' 'I care for no cheese, though it is an amusing concept.' 'In that case, allow me a moment while I cut a morsel or two for myself, as I hunger.' 'I have no time to spare while you eat cheese; prepare instead for death.

What does it mean a 'greener life'? Well, let's be brutal. It doesn't meaning meditating in a centrally heated room on a macrame mat in front of an Amerindian dreamcatcher and a homemade candle surrounded by ugly spider plants, then rushing off in a gas-guzzling 4-wheel drive to collect the children from school and feeding them on pre-prepared supermarket meals heated in the microwave. If you have a faith, living a greener life demands a certain amount of self-sacrifice. You don't save the planet with notions and lip service. Like every adventure it requires a degree of suffering and getting your hands dirty.

I plod sadly through the hours, preparing meals I don’t want, rinsing the dishes and putting them in the dishwasher, collecting the mail and paying the bills. Bao’s psychic presence still remains strong, as does my certainty that he is coming back to me. But as strange as it may sound, it doesn’t matter. Nothing matters. I am surrounded by pain, suffocated by pain, breathless with pain. I can’t imagine how it once felt, not to be in this constant, unrelenting pain.

I thought maybe Against Nature would be a book about someone who viewed things the way I did—someone trying to live a life unmarred by laziness, cowardice, and conformity. I was wrong; it was more a book about interior decoration. In his free moments from plumbing the subrational depths of upholstery, the main character devoted himself to the preparation of all-black meals, to hanging out with a jewel-encrusted tortoise, and thinking thoughts like, “All is syphilis.” How was that an aesthetic life?

To: Anna Oliphant From: Etienne St. Clair Subject: Uncommon Prostitues I have nothing to say about prostitues (other than you'd make a terrible prostitute,the profession is much too unclean), I only wanted to type that. Isn't it odd we both have to spend Christmas with our fathers? Speaking of unpleasant matters,have you spoken with Bridge yet? I'm taking the bus to the hospital now.I expect a full breakdown of your Christmas dinner when I return. So far today,I've had a bowl of muesli. How does Mum eat that rubbish? I feel as if I've been gnawing on lumber. To: Etienne St. Clair From: Anna Oliphant Subject: Christmas Dinner MUESLY? It's Christmas,and you're eating CEREAL?? I'm mentally sending you a plate from my house. The turkey is in the oven,the gravy's on the stovetop,and the mashed potatoes and casseroles are being prepared as I type this. Wait. I bet you eat bread pudding and mince pies or something,don't you? Well, I'm mentally sending you bread pudding. Whatever that is. No, I haven't talked to Bridgette.Mom keeps bugging me to answer her calls,but winter break sucks enough already. (WHY is my dad here? SERIOUSLY. MAKE HIM LEAVE. He's wearing this giant white cable-knit sweater,and he looks like a pompous snowman,and he keeps rearranging the stuff on our kitchen cabinets. Mom is about to kill him. WHICH IS WHY SHE SHOULDN'T INVITE HIM OVER FOR HOLIDAYS). Anyway.I'd rather not add to the drama. P.S. I hope your mom is doing better. I'm so sorry you have to spend today in a hospital. I really do wish I could send you both a plate of turkey. To: Anna Oliphant From: Etienne St. Clair Subject: Re: Christmas Dinner YOU feel sorry for ME? I am not the one who has never tasted bread pudding. The hospital was the same. I won't bore you with the details. Though I had to wait an hour to catch the bus back,and it started raining.Now that I'm at the flat, my father has left for the hospital. We're each making stellar work of pretending the other doesn't exist. P.S. Mum says to tell you "Merry Christmas." So Merry Christmas from my mum, but Happy Christmas from me. To: Etienne St. Clair From: Anna Oliphant Subject: SAVE ME Worst.Dinner.Ever.It took less than five minutes for things to explode. My dad tried to force Seany to eat the green bean casserole, and when he wouldn't, Dad accused Mom of not feeding my brother enough vegetables. So she threw down her fork,and said that Dad had no right to tell her how to raise her children. And then he brought out the "I'm their father" crap, and she brought out the "You abandoned them" crap,and meanwhile, the WHOLE TIME my half-dead Nanna is shouting, "WHERE'S THE SALT! I CAN'T TASTE THE CASSEROLE! PASS THE SALT!" And then Granddad complained that Mom's turkey was "a wee dry," and she lost it. I mean,Mom just started screaming. And it freaked Seany out,and he ran to his room crying, and when I checked on him, he was UNWRAPPING A CANDY CANE!! I have no idea where it came from. He knows he can't eat Red Dye #40! So I grabbed it from him,and he cried harder, and Mom ran in and yelled at ME, like I'd given him the stupid thing. Not, "Thank you for saving my only son's life,Anna." And then Dad came in and the fighting resumed,and they didn't even notice that Seany was still sobbing. So I took him outside and fed him cookies,and now he's running aruond in circles,and my grandparents are still at the table, as if we're all going to sit back down and finish our meal. WHAT IS WRONG WITH MY FAMILY? And now Dad is knocking on my door. Great. Can this stupid holiday get any worse??

If you think, from this prelude, that anything like a romance is preparing for you, reader, you never were more mistaken. Do you anticipate sentiment, and poetry, and reverie? Do you expect passion, and stimulus, and melodrama? Calm you expectations; reduce them to a lowly standard. Something real, cool, and solid lies before you; something unromantic as Monday morning, when all who have work wake with the consciousness that they must rise and betake themselves thereto. It is not positively affirmed that you shall not have a taste of the exciting, perhaps toward the middle and close of the meal, but it is resolved that the first dish set upon the table shall be one that a Catholic - ay, even an Anglo-Catholic - might eat on Good Friday in Passion Week: it shall be cold lentils and vinegar without oil; it shall be unleavened bread with bitter herbs, and no roast lamb.

Nowhere is the dog more venerated and cared for than in Zoroastianism. The Avesta and other sacred books say the dog symbolizes sagacity, vigilance and fidelity and is the pillar of the pastoral culture. It must be treated with the utmost kindness and reverence. Every household should not only give food to every hungry dog but the dog should be fed with 'clean food,' specially prepared, before the family itself is fed. At religious ceremonies a complete 'meal of the dog' is prepared with consecrated food and the dog is served before the worshippers join in the communal meal. A prayer is said as the dog eats.

You're a ray of bright light in my very dark world, Ric. It's like when I step outside and take my sunglasses off to let the sun shine on my face. It gets a little lighter in here.' Pres gently tapped his pointer finger against his temple. 'When I'm in my office ..... there's no light. When I'm in my bedroom alone ..... there's no light. When I sit in my bedroom alone ..... there's no light. When I sit in my kitchen, eating my very carefully prepared meal - for one - there's no light. But when I'm around you, wrapped in your arms, kissing you, laughing with you, making love to you, everything's do damn bright ..... like sunshine.

There was time after that to eat the very fine meal Cymbra and Magda prepared with Rycca's able assistance, to linger over the table as Dragon spun stories, and for lovers to dream the night away in each other's arms. But on the morning tide, while yet a ghostly mist lingered over the water, shouts rang out on the quays, oars slipped into their locks, and sails billowed as a dozen war-armed dragon ships sailed for England.

You say that you trust no one, but I don't believe you. You trust constantly - even when you don't realize it. At the intersection, you trust that the other drivers will stop when their traffic lights are red; you trust the architects and builders when you walk into a building, the engineers when hopping onto a roller coaster, the cook when you're eating the meal prepared for you. To some extent you trust countless strangers on a daily basis. Just as you would have an extremely tough time surviving in this world with a full trust in all people, you would have an extremely tough time surviving in this world without any trust for any people.

That part of warcraft always appealed to me. Such things happen slowly . . . and then all at once. The ground must be carefully prepared, often for generations. Corporations had been chipping away at the authority of governments for a century before the Seed Wars. They experimented with company towns, and then outrageous benefits for employees. As health care became more expensive, one didn’t even have to offer private transport and free meals. Simply helping pay the cost to cure grandma’s cancer was enough to ensure blind obedience. That’s how you keep them loyal. Foster distrust in the democratic governments that are actually accountable to them.

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.

There is a wonderful simple human reality to Christ's hunger. The man is famished. He's missed meals for three days, He has a lot on his mind, He's on His way back to heaven, but before He goes He is itching for a nice piece of broiled fish and a little bread on the side with the men and women He loves. Do we not like Him the more for His prandial persistance? And think for a moment about the holiness of our own food, and the ways that cooking and sharing a meal can be forms of love and prayer. And realize again that the Eucharist at the heart of stubborn Catholicism is the breakfast that Christ prepares for Catholics, every morning, as we return from fishing in vast dreamy seas?

He paced in front of the class. "And don't limit poetry to the word. Poetry can be found in music, a photograph, in the way a meal is prepared—anything with the stuff of revelation in it. It can exist in the most everyday things but it must never, never be ordinary. By all means, write about the sky or a girl's smile, but when you do, let your poetry conjure up salvation day, doomsday, any day. I don't care, as long as it enlightens us, thrills us and—if it's inspired—makes us feel a bit immortal.

When about 16 years of age I happened to meet with a book, written by one Tryon, recommending a vegetable diet. I determined to go into it. My brother, being yet unmarried, did not keep house, but boarded himself and his apprentices in another family. My refusing to eat flesh occasioned an inconveniency, and I was frequently chid for my singularity. I made myself acquainted with Tryon's manner of preparing some of his dishes, such as boiling potatoes or rice, making hasty pudding, and a few others, and then proposed to my brother, that if he would give me, weekly, half the money he paid for my board, I would board myself. He instantly agreed to it, and I presently found that I could save half what he paid me. This was an additional fund for buying books. But I had another advantage in it. My brother and the rest going from the printing-house to their meals, I remained there alone, and, despatching presently my light repast, which often was no more than a bisket or a slice of bread, a handful of raisins or a tart from the pastry-cook's, and a glass of water, had the rest of the time till their return for study, in which I made the greater progress, from that greater clearness of head and quicker apprehension which usually attend temperance in eating and drinking.

When facing a Life-changing crisis, don’t expect your situation to turn around instantaneously. It won’t. So, prepare for the long haul. Nourish yourself. Meditate. Pray. Eat your meals on time and please eat healthy stuff. Exercise. Go for long walks. Goof off once in a while. Your being morose, or your worrying stiff, is not going to solve your problems. The situation will resolve only when the time arrives. Until that happens, you have to last, you have to survive. So, take care of yourself. Every moment. Every day.

For a beverage, you asked for some “cherry-assed Kool Aid.” Okay, now you’re just adding “assed” in places where it doesn’t even make sense. Regardless, we will fulfill your request for Cherry Kool-Aid. However, Halle Berry will not be pouring it from her mouth into yours. For dessert, you asked for your mother’s homemade peach cobbler. It is highly unorthodox for someone other than the prison kitchen staff to prepare a final meal. Also, you killed her about eight years ago, remember? So you’ll have to settle for Hostess.

The reason I suggest making some of this small meal yourself is because ritual hs an anticipatory relevance - we prepare for it, practically and psychologically; that’s part of its benefit. It’s about making your own raft of time. Your own doorway into Christmas. You can do this with family and friends, of course, if they’re in the zone. And yes, you could do it while wrapping presents, but it wouldn’t be as powerful. Ritual isn’t about multitasking. Ritual is time cut out of time. Done right it has profound psychological effects.

Troubled soul, thou are not bound to feel but thou art bound to arise. God loves thee whether thou feelest or not. Thou canst not love when thou wilt, but thou art bound to fight the hatred in thee to the last. Try not to feel good when thou art not good, but cry to Him who is good. He changes not because thou changest. Nay, He has an especial tenderness of love toward thee for that thou art in the dark and hast no light, and His heart is glad when thou doest arise and say, “I will go to my Father.”…Fold the arms of thy faith, and wait in the quietness until light goes up in thy darkness. For the arms of thy Faith I say, but not of thy Action: bethink thee of something that thou oughtest to do, and go to do it, if it be but the sweeping of a room, or the preparing of a meal, or a visit to a friend. Heed not thy feeling: Do thy work.

Much of Chinese society still expected its women to hold themselves in a sedate manner, lower their eyelids in response to men's stares, and restrict their smile to a faint curve of the lips which did not expose their teeth. They were not meant to use hand gestures at all. If they contravened any of these canons of behavior they would be considered 'flirtatious." Under Mao, flirting with./bre/gners was an unspeakable crime. I was furious at the innuendo against me. It had been my Communist parents who had given me a liberal upbringing. They had regarded the restrictions on women as precisely the sort of thing a Communist revolution should put an end to. But now oppression of women joined hands with political repression, and served resentment and petty jealousy. One day, a Pakistani ship arrived. The Pakistani military attache came down from Peking. Long ordered us all to spring-clean the club from top to bottom, and laid on a banquet, for which he asked me to be his interpreter, which made some of the other students extremely envious. A few days later the Pakistanis gave a farewell dinner on their ship, and I was invited. The military attache had been to Sichuan, and they had prepared a special Sichuan dish for me. Long was delighted by the invitation, as was I. But despite a personal appeal from the captain and even a threat from Long to bar future students, my teachers said that no one was allowed on board a foreign ship. "Who would take the responsibility if someone sailed away on the ship?" they asked. I was told to say I was busy that evening. As far as I knew, I was turning down the only chance I would ever have of a trip out to sea, a foreign meal, a proper conversation in English, and an experience of the outside world. Even so, I could not silence the whispers. Ming asked pointedly, "Why do foreigners like her so much?" as though there was something suspicious in that. The report filed on me at the end of the trip said my behavior was 'politically dubious." In this lovely port, with its sunshine, sea breezes, and coconut trees, every occasion that should have been joyous was turned into misery. I had a good friend in the group who tried to cheer me up by putting my distress into perspective. Of course, what I encountered was no more than minor unpleasantness compared with what victims of jealousy suffered in the earlier years of the Cultural Revolution. But the thought that this was what my life at its best would be like depressed me even more. This friend was the son of a colleague of my father's. The other students from cities were also friendly to me. It was easy to distinguish them from the students of peasant backgrounds, who provided most of the student officials.

White women—feminists included—have revealed a historical reluctance to acknowledge the struggles of household workers. They have rarely been involved in the Sisyphean task of ameliorating the conditions of domestic service. The convenient omission of household workers’ problems from the programs of “middle-class” feminists past and present has often turned out to be a veiled justification—at least on the part of the affluent women—of their own exploitative treatment of their maids. In 1902 the author of an article entitled “A Nine-Hour Day for Domestic Servants” described a conversation with a feminist friend who had asked her to sign a petition urging employers to furnish seats for women clerks. “The girls,” she said, “have to stand on their feet ten hours a day and it makes my heart ache to see their tired faces.” “Mrs. Jones,” said I, “how many hours a day does your maid stand upon her feet?” “Why, I don’t know,” she gasped, “five or six I suppose.” “At what time does she rise?” “At six.” “And at what hour does she finish at night?” “Oh, about eight, I think, generally.” “That makes fourteen hours …” “… (S)he can often sit down at her work.” “At what work? Washing? Ironing? Sweeping? Making beds? Cooking? Washing dishes? … Perhaps she sits for two hours at her meals and preparing vegetables, and four days in the week she has an hour in the afternoon. According to that, your maid is on her feet at least eleven hours a day with a score of stair-climbings included. It seems to me that her case is more pitiable than that of the store clerk.” My caller rose with red cheeks and flashing eyes. “My maid always has Sunday after dinner,” she said. “Yes, but the clerk has all day Sunday. Please don’t go until I have signed that petition. No one would be more thankful than I to see the clerks have a chance to sit …

continually amazed at just how many skills and crafts could go into making “a lovely home”—the patchwork quilts you could sew, the curtains you could ruffle, the cucumbers you could pickle, the rhubarb you could make into jam, the icing-sugar decorations you could create for your Christmas cake—which you were supposed to make in September at the latest (for heaven’s sake)—and at the same time remember to plant your indoor bulbs so they would also be ready for “the festive season,” and it just went on and on, every month a list of tasks that would have defeated Hercules and that was without the everyday preparation of meals,

When Elisa arrives at McDonald’s, the manager unlocks the door and lets her in. Sometimes the husband-and-wife cleaning crew are just finishing up. More often, it’s just Elisa and the manager in the restaurant, surrounded by an empty parking lot. For the next hour or so, the two of them get everything ready. They turn on the ovens and grills. They go downstairs into the basement and get food and supplies for the morning shift. They get the paper cups, wrappers, cardboard containers, and packets of condiments. They step into the big freezer and get the frozen bacon, the frozen pancakes, and the frozen cinnamon rolls. They get the frozen hash browns, the frozen biscuits, the frozen McMuffins. They get the cartons of scrambled egg mix and orange juice mix. They bring the food upstairs and start preparing it before any customers appear, thawing some things in the microwave and cooking other things on the grill. They put the cooked food in special cabinets to keep it warm.

1 SHA’BAN Did you know that 6 month prior to Ramadan the Sahaba’s used to make du’a to Allah that He would let them reach Ramadan. After Ramadan they used to make du’a for 6 month that Allah would accept their fasting and good deeds. Today is the first day of Sha’ban and Ramadan is not too far off. You might be wondering where the time has gone, and might feel a bit overwhelmed or even afraid of the long hours of fasting. You might also be asking yourself, “what have I done so far to prepare myself for this blessed month?” Many times we focus too much on the aspect of planning our meals for this month, but Ramadan is not the month of cooking, it is the month when the Quran was sent down, a month of worship. So let’s put the menu planning on the side, and prioritize on how we can prepare our hearts for this glorious month. Something you can start right now is to follow the Sahaba’s example and make that same du’a until we reach Ramadan. “Allahumma Balighna Ramadan” “Oh Allah let us reach Ramadan

When, in the morning at sunrise, I go out to Walheim, and with my own hands gather in the garden the peas which are to serve for my dinner, when I sit down to shell them, and read my Homer during the intervals, and then, selecting a saucepan from the kitchen, fetch my own butter, put my mess on the fire, cover it up, and sit down to stir it as occasion requires, I figure to myself the illustrious suitors of Penelope, killing, dressing, and preparing their own oxen and swine. Nothing fills me with a more pure and genuine sense of happiness than those traits of patriarchal life which, thank Heaven! I can imitate without affectation. Happy is it, indeed, for me that my heart is capable of feeling the same simple and innocent pleasure as the peasant whose table is covered with food of his own rearing, and who not only enjoys his meal, but remembers with delight the happy days and sunny mornings when he planted it, the soft evenings when he watered it, and the pleasure he experienced in watching its daily growth.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

You are wrong if you think you cannot live without love, Edith.' 'No, I am not,' she said, slowly. 'I cannot live without it. Oh, I do not mean that I go into a decline, develop odd symptoms, become a caricature. I mean something far more serious than that. I mean that I cannot live well without it. I cannot think or act or speak or write or even dream with any kind of energy in the absence of love. I feel excluded from the living world. I become cold, fish-like, immobile. I implode. My idea of absolute happiness is to sit in a hot garden all day, reading or writing, utterly safe in the knowledge that the person I love will come home to me in the evening. Every evening.' 'You are a romantic, Edith,' repeated Mr Neville, with a smile. 'It is you who are wrong,' she replied. 'I have been listening to that particular accusation for most of my life. I am not a romantic. I am a domestic animal. I do not sigh and yearn for extravagant displays of passion, for the grand affair, the world well lost for love. I know all that, and know that it leaves you lonely. No, what I crave is the simplicity of routine. An evening walk, arm in arm, in fine weather. A game of cards. Time for idle talk. Preparing a meal together.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.

was to prepare more land, for I had now seed enough to sow above an acre of ground. Before I did this, I had a week's work at least to make me a spade, which, when it was done, was but a sorry one indeed, and very heavy, and required double labour to work with it. However, I got through that, and sowed my seed in two large flat pieces of ground, as near my house as I could find them to my mind, and fenced them in with a good hedge, the stakes of which were all cut off that wood which I had set before, and knew it would grow; so that, in a year's time, I knew I should have a quick or living hedge, that would want but little repair. This work did not take me up less than three months, because a great part of that time was the wet season, when I could not go abroad. Within-doors, that is when it rained and I could not go out, I found employment in the following occupations - always observing, that all the while I was at work I diverted myself with talking to my parrot, and teaching him to speak; and I quickly taught him to know his own name, and at last to speak it out pretty loud, “Poll,” which was the first word I ever heard spoken in the island by any mouth but my own. This, therefore, was not my work, but an assistance to my work; for now, as I said, I had a great employment upon my hands, as follows: I had long studied to make, by some means or other, some earthen vessels, which, indeed, I wanted sorely, but knew not where to come at them. However, considering the heat of the climate, I did not doubt but if I could find out any clay, I might make some pots that might, being dried in the sun, be hard enough and strong enough to bear handling, and to hold anything that was dry, and required to be kept so; and as this was necessary in the preparing corn, meal, &c., which was the thing I was doing, I resolved

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

Walking was a habit he'd been unwilling to give up. He couldn't see the point in shutting himself up in a vehivle any more often than he had to, doing damage to the earth and the air in order to avoid using his body. People did just that all the time, though. Most claimed they needed to save time. It was true they had little enough of that-- their lives were so soon ended. But Nathan didn't see them treating time as precious otherwise. They'd sit in their cars at a fast-food place for fifteen minutes when it would be quicker to park and go inside. No, he blamed the modern culture of urgency. Only the most urgent sensations, emotions, and situations were considered important. They called it living life to the fullest. Not surprisingly, many sought numbness in alcohol or the pervasive voyeurism of reality TV while others tried to live a perpetual peak experience through drugs, sex, or celebrity. Ordinary lives, ordinary living had little value. Nathan thought people needed to wash dishes by hand sometimes. Prepare their own meals more often. And take walks.

Competition is the spice of sports; but if you make spice the whole meal you'll be sick. The simplest single-celled organism oscillates to a number of different frequencies, at the atomic, molecular, sub-cellular, and cellular levels. Microscopic movies of these organisms are striking for the ceaseless, rhythmic pulsation that is revealed. In an organism as complex as a human being, the frequencies of oscillation and the interactions between those frequencies are multitudinous. -George Leonard Learning any new skill involves relatively brief spurts of progress, each of which is followed by a slight decline to a plateau somewhat higher in most cases than that which preceded it…the upward spurts vary; the plateaus have their own dips and rises along the way…To take the master’s journey, you have to practice diligently, striving to hone your skills, to attain new levels of competence. But while doing so–and this is the inexorable–fact of the journey–you also have to be willing to spend most of your time on a plateau, to keep practicing even when you seem to be getting nowhere. (Mastery, p. 14-15). Backsliding is a universal experience. Every one of us resists significant change, no matter whether it’s for the worse or for the better. Our body, brain and behavior have a built-in tendency to stay the same within rather narrow limits, and to snap back when changed…Be aware of the way homeostasis works…Expect resistance and backlash. Realize that when the alarm bells start ringing, it doesn’t necessarily mean you’re sick or crazy or lazy or that you’ve made a bad decision in embarking on the journey of mastery. In fact, you might take these signals as an indication that your life is definitely changing–just what you’ve wanted….Be willing to negotiate with your resistance to change. Our preoccupation with goals, results, and the quick fix has separated us from our own experiences…there are all of those chores that most of us can’t avoid: cleaning, straightening, raking leaves, shopping for groceries, driving the children to various activities, preparing food, washing dishes, washing the car, commuting, performing the routine, repetitive aspects of our jobs….Take driving, for instance. Say you need to drive ten miles to visit a friend. You might consider the trip itself as in-between-time, something to get over with. Or you could take it as an opportunity for the practice of mastery. In that case, you would approach your car in a state of full awareness…Take a moment to walk around the car and check its external condition, especially that of the tires…Open the door and get in the driver’s seat, performing the next series of actions as a ritual: fastening the seatbelt, adjusting the seat and the rearview mirror…As you begin moving, make a silent affirmation that you’ll take responsibility for the space all around your vehicle at all times…We tend to downgrade driving as a skill simply because it’s so common. Actually maneuvering a car through varying conditions of weather, traffic, and road surface calls for an extremely high level of perception, concentration, coordination, and judgement…Driving can be high art…Ultimately, nothing in this life is “commonplace,” nothing is “in between.” The threads that join your every act, your every thought, are infinite. All paths of mastery eventually merge. [Each person has a] vantage point that offers a truth of its own. We are the architects of creation and all things are connected through us. The Universe is continually at its work of restructuring itself at a higher, more complex, more elegant level . . . The intention of the universe is evolution. We exist as a locus of waves that spreads its influence to the ends of space and time. The whole of a thing is contained in each of its parts. We are completely, firmly, absolutely connected with all of existence. We are indeed in relationship to all that is.

BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.

It’s a lonely business, and then sometimes strangely claustrophobic, but this is it. This is what I wanted and what Liz was pulled away from, against her every fiber. This abstract performance art called Family Life is our one run at the ultimate improv. Our chance to be great for someone, to give another person enough of what they need to be happy. Ours to overlook or lose track of or bemoan, ours to recommit to, to apologize for, to try again for. Ours to watch disappear into their next self—toddler to tyke, tween to teen—ours to drop off somewhere and miss forever. It’s happening right now, whether we attend to it or not. Like after preparing a nutritious meal that no one really liked and a lot of blame-gaming over who forgot to take out the compost, your peevish, greasy “young adult” tramps off to take the shower she should have taken two days ago and the evening is shot to shit and not one minute of it looked like the thing you prayed for so long ago, but then you hear something. You head up the stairs, hover outside the bathroom door. “All the single ladies, all the single ladies…” — The kid is singing in the shower. Your profoundly ordinary kid is singing in the shower and you get to be here to hear it.

What is this food in my head, anyway? Let’s see...it’s green and good for you and so delicious. It’s prepared by angels with love. The minute you bite into it, it’s savory, chewy, nourishing, and whole- some. You feel instantly revitalized. A small, tiny amount, just a few bites, rejuvenates every cell, deepens your breath, clears your mind, heals your wounds, and mends your heart. It’s made from joyous plants that voluntarily separate themselves from their stalks, laying themselves at the feet of the approaching gardener who gathers them. They eagerly offer their vital energies to nourish living spirits. The angels in their chef hats, singing mantras, cook it tenderly to retain all the benefits of the generous plants. It’s barely sweet, barely salty, and contains all the freshness of spring herbs, summer fruit, spreading leaves, and burgeoning seeds. It comes premade in bags or boxes...you just open it up, sit down, and enjoy. It’s a full meal, enough maybe for a whole day, maybe for a week, maybe for your family, maybe for your friends and neighbors. It multiplies like loaves and fishes, in little biodegradable containers that vaporize instantly the moment you finish them, without any greenhouse emissions. Nothing to clean up!

In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5

Vargus: Be me. Eat a bag of dicks for breakfast. Go home for lunch and eat another bag of dicks. Finish work and start preparing my bag of dicks for dinner while I warm up ‘The Saga Continues’. No Aetherius. Me sad. Chew dicks pensively. Some guy called Scorpius fighting instead. Level 28. Total noobcake. ROFL, wut a tryhard. Noobcake kicks demi-god in my three meals a day and cusses him out in livestream, with broken arms and legs. Dicks spilling from my gobsmacked open mouth (soooooo many dicks). I inhale too hard and my dinner gets lodged in my throat. Stars in my vision, blacking out. Try to call my mom for help, but multiple phalli are blocking my respiratory organs. Tumble out of my chair sideways and hit the ground, hands around my throat to dislodge all the penises I’ve been chowing down on. There’s no hope, there are too many. Everything goes dark. Wake up, my vision is blurry and my throat is blissfully unburdened by inadvertent deep throating. I’m being transported somewhere. Am I on my way to heaven? How will I explain my eating habits to Saint Peter? Big blurry white words are floating into perspective in the center of my vision. I try to focus on them, my brain still struggling to replenish oxygen. The words clear, and it is obvious that my diet has not gone unnoticed. I am in hell. ‘The Elder Scrolls V’. Oh no, oh god no, anything but that! ‘SKYRIM’. Please, St. Peter, I can change, please don’t forsake me, PLEA- “Hey you, you’re finally awake”. Thanks Todd. 10/10, would eat dicks and watch Daemien kick a demi-god in the schlong again.

Comparing marriage to football is no insult. I come from the South where football is sacred. I would never belittle marriage by saying it is like soccer, bowling, or playing bridge, never. Those images would never work, only football is passionate enough to be compared to marriage. In other sports, players walk onto the field, in football they run onto the field, in high school ripping through some paper, in college (for those who are fortunate enough) they touch the rock and run down the hill onto the field in the middle of the band. In other sports, fans cheer, in football they scream. In other sports, players ‘high five’, in football they chest, smash shoulder pads, and pat your rear. Football is a passionate sport, and marriage is about passion. In football, two teams send players onto the field to determine which athletes will win and which will lose, in marriage two families send their representatives forward to see which family will survive and which family will be lost into oblivion with their traditions, patterns, and values lost and forgotten. Preparing for this struggle for survival, the bride and groom are each set up. Each has been led to believe that their family’s patterns are all ‘normal,’ and anyone who differs is dense, naïve, or stupid because, no matter what the issue, the way their family has always done it is the ‘right’ way. For the premarital bride and groom in their twenties, as soon as they say, “I do,” these ‘right’ ways of doing things are about to collide like two three hundred and fifty pound linemen at the hiking of the ball. From “I do” forward, if not before, every decision, every action, every goal will be like the line of scrimmage. Where will the family patterns collide? In the kitchen. Here the new couple will be faced with the difficult decision of “Where do the cereal bowls go?” Likely, one family’s is high, and the others is low. Where will they go now? In the bathroom. The bathroom is a battleground unmatched in the potential conflicts. Will the toilet paper roll over the top or underneath? Will the acceptable residing position for the lid be up or down? And, of course, what about the toothpaste? Squeeze it from the middle or the end? But the skirmishes don’t stop in the rooms of the house, they are not only locational they are seasonal. The classic battles come home for the holidays. Thanksgiving. Which family will they spend the noon meal with and which family, if close enough, will have to wait until the nighttime meal, or just dessert if at all? Christmas. Whose home will they visit first, if at all? How much money will they spend on gifts for his family? for hers? Then comes for many couples an even bigger challenge – children of their own! At the wedding, many couples take two candles and light just one often extinguishing their candle as a sign of devotion. The image is Biblical. The Bible is quoted a man shall leave his father and mother and be joined to his wife, and the two shall become one. What few prepare them for is the upcoming struggle, the conflict over the unanswered question: the two shall become one, but which one? Two families, two patterns, two ways of doing things, which family’s patterns will survive to play another day, in another generation, and which will be lost forever? Let the games begin.

I love analogies! Let’s have one. Imagine that you dearly love, absolutely crave, a particular kind of food. There are some places in town that do this particular cuisine just amazingly. Lots of people who are into this kind of food hold these restaurants in high regard. But let’s say, at every single one of these places, every now and then throughout the meal, at random moments, the waiter comes over and punches any women at the table right in the face. And people of color and/or LGBT folks as well! Now, most of the white straight cis guys who eat there, they have no problem–after all, the waiter isn’t punching them in the face, and the non-white, non-cis, non-straight, non-guys who love this cuisine keep coming back so it can’t be that bad, can it? Hell, half the time the white straight cis guys don’t even see it, because it’s always been like that and it just seems like part of the dining experience. Granted, some white straight cis guys have noticed and will talk about how they don’t like it and they wish it would stop. Every now and then, you go through a meal without the waiter punching you in the face–they just give you a small slap, or come over and sort of make a feint and then tell you they could have messed you up bad. Which, you know, that’s better, right? Kind of? Now. Somebody gets the idea to open a restaurant where everything is exactly as delicious as the other places–but the waiters won’t punch you in the face. Not even once, not even a little bit. Women and POC and LGBT and various combinations thereof flock to this place, and praise it to the skies. And then some white, straight, cis dude–one of the ones who’s on record as publicly disapproving of punching diners in the face, who has expressed the wish that it would stop (maybe even been very indignant on this topic in a blog post or two) says, “Sure, but it’s not anything really important or significant. It’s getting all blown out of proportion. The food is exactly the same! In fact, some of it is awfully retro. You’re just all relieved cause you’re not getting punched in the face, but it’s not really a significant development in this city’s culinary scene. Why couldn’t they have actually advanced the state of food preparation? Huh? Now that would have been worth getting excited about.” Think about that. Seriously, think. Let me tell you, being able to enjoy my delicious supper without being punched in the face is a pretty serious advancement. And only the folks who don’t get routinely assaulted when they try to eat could think otherwise.

Fritz.” The butler rushed over from the crudité arrangement he was working on. “Yes, master! I am eager to be of aid.” “Take this.” iAm peeled the cat off himself, prying both of its front claws out of his fleece. “And do whatever it is you do with it.” As he turned away, he felt like glancing back and making sure G*dd*mn was okay. But why the fuck would he do that? He had to get to Sal’s and check on his staff. Usually he hit the restaurant in the early afternoon, but shit had not been “usual,” what with that migraine: Every time his brother had one, they both got a headache. Now, though, with Trez rebounding and no doubt soon to be on the grind with that Chosen, it was time to get back on his own track. If only to keep himself from going psychotic. Jesus Christ, Trez was now going to fuck that female. And God only knew where that was going to land them all. Just as he hit the exit, he called out over his shoulder, “Fritz.” Through the din of First Meal prep, the doggen answered back, “Yes, master?” “I never find any seafood in this place. Why is that?” “The King does not favor any manner of fin.” “Would he allow it in here?” “Oh, yes, master. Just not upon his table, and certainly never upon his plate.” iAm stared at the panels of the door in front of him. “I want you to get some fresh salmon and poach it. Tonight.” “But of course. I will not have it ready afore First Meal for you—” “Not for me. I hate fish. It’s for G*dd*mn Cat. I want him served that regularly.” He pushed the door open. “And get him some fresh veggies. What kind of cat food does he eat?” “Only the best. Hill’s Science Diet.” “Find out what is in his food—and then I want everything hand-prepared. Nothing out of the bag for him from now on.” Approval bloomed in the old doggen’s voice: “I’m sure Master Boo will appreciate your special interest.” “I’m not interested in that bag of fur.” -iAm, Fritz, & Boo

The day wore on.While yet Rycca slept, Dragon did all the things she had said he would do-paced back and forth, contemplated mayhem,and even honed his blade on the whetstone from the stable.All except being oblivious to her,for that he could never manage. But when she awoke,sitting up heavy-lidded, her mouth so full and soft it was all he could do not to crawl back into bed with her,he put aside such pursuits and controlled himself admirably well,so he thought. Yet in the midst of preparing a meal for them from the provisions in the pantry of the lodge,he was stopped by Rycca's hand settling upon his. "Dragon," she said softly, "if you add any more salt to that stew, we will need a barrel of water and more to drink with it." He looked down, saw that she was right, and cursed under his breath. Dumping out the spoiled stew, he started over. They ate late but they did eat.He was quite determined she would do so,and for once she seemed to have a decent appetite. "I'm glad to see your stomach is better," he said as she was finishing. She looked up,startled. "What makes you say that?" "You haven't seemed able to eat regularly of late." "Oh,well,you know...so many changes...travel...all that." He nodded,reached for his goblet, and damn near knocked it over as a sudden thought roared through him. "Rycca?" She rose quickly,gathering up the dishes. His hand lashed out, closing on her wrist. Gently but inexorably, he returned her to her seat. Without taking his eyes from her,he asked, "Is there something you should tell me?" "Something...?" "I ask myself what sort of changes may cause a woman to be afflicted with an uneasy stomach and it occurs to me I've been a damned idiot." "Not so! You could never be that." "Oh,really? How otherwise would I fail to notice that your courses have not come of late? Or is that also due to travel,wife?" "Some women are not all that regular." "Some women do not concern me.You do,Rycca. I swear,if you are with child and have not told me, I will-" She squared her shoulders,lifted her head,and met his eyes hard on. "Will what?" "What? Will what? Does that mean-" "I'm sorry,Dragon." Truly repentant, Rycca sighed deeply. "I was going to tell you.I was just waiting for a calmer time.I didn't want you to worry more." Still grappling with what she had just revealed,he stared at her in astonishment. "You mean worry that my wife and our child are bait for a murderous traitor?" "I know you're angry and you have a right to be.But if I had told you, we wouldn't be here now." "Damn right we wouldn't be!" He got up from the table so abruptly that his chair toppled over and crashed to the floor.Ignoring it,Dragon paced back and forth,glaring at her. Rycca waited,trusting the storm to pass. As she did,she counted silently, curious to see just how long it would take her husband to grasp fully what he had discovered. Nine...ten... "We're going to have a baby." Not long at all. She nodded happily. "Yes,we are, and you're going to be a wonderful father." He walked back to the table,picked her up out of her chair,held her high against his chest,and stared at her. "My God-" Rycca laughed. "You can't possibly be surprised.It's not as though we haven't been doing our best to make this happen." "True,but still it's absolutely incredible." Very gently,she touched his face. "Perhaps we think of miracles wrongly. They're supposed to be extraordinarily rare but in fact they're as commonplace as a bouquet of wildflowers plucked by a warrior...or a woman having a baby." Dragon sat down with her still in his arms and held her very close.He swallowed several times and said nothing. Both could have remained contentedly like that for a long while, but only a few minutes passed before they were interrupted. The raven lit on the sill of the open window just long enough to catch their attention,then she was gone into the bloodred glare of the dying day.

I can’t help thinking,” she confided when he finished answering her questions about women in India who covered their faces and hair in public, “that it is grossly unfair that I was born a female and so must never know such adventures, or see but a few of those places. Even if I were to journey there, I’d only be allowed to go where everything was as civilized as-as London!” “There does seem to be a case of extreme disparity between the privileges accorded the sexes,” Ian agreed. “Still, we each have our duty to perform,” she informed him with sham solemnity. “And there’s said to be great satisfaction in that.” “How do you view your-er-duty?” he countered, responding to her teasing tone with a lazy white smile. “That’s easy. It is a female’s duty to be a wife who is an asset to her husband in every way. It is a male’s duty to do whatever he wishes, whenever he wishes, so long as he is prepared to defend his country should the occasion demand it in his lifetime-which it very likely won’t. Men,” she informed him, “gain honor by sacrificing themselves on the field of battle while we sacrifice ourselves on the altar of matrimony.” He laughed aloud then, and Elizabeth smiled back at him, enjoying herself hugely. “Which, when one considers it, only proves that our sacrifice is by far the greater and more noble.” “How is that?” he asked, still chuckling. “It’s perfectly obvious-battles last mere days or weeks, months at the very most. While matrimony lasts a lifetime! Which brings to mind something else I’ve often wondered about,” she continued gaily, giving full rein to her innermost thoughts. “And that is?” he prompted, grinning, watching her as if he never wanted to stop. “Why do you suppose, after all that, they call us the weaker sex?” Their laughing gazes held, and then Elizabeth realized how outrageous he must be finding some of her remarks. “I don’t usually go off on such tangents,” she said ruefully. “You must think I’m dreadfully ill-bred.” “I think,” he softly said, “that you are magnificent.” The husky sincerity in his deep voice snatched her breath away. She opened her mouth, thinking frantically for some light reply that could restore the easy camaraderie of a minute before, but instead of speaking she could only draw a long, shaky breath. “And,” he continued quietly, “I think you know it.” This was not, not the sort of foolish, flirtatious repartee she was accustomed to from her London beaux, and it terrified her as much as the sensual look in those golden eyes. Pressing imperceptibly back against the arm of the sofa, she told herself she was only overacting to what was nothing more than empty flattery. “I think,” she managed with a light laugh that stuck in her throat, “that you must find whatever female you’re with ‘magnificent.’” “Why would you say a thing like that?” Elizabeth shrugged. “Last night at supper, for one thing.” When he frowned at her as if she were speaking in a foreign language, she prodded, “You remember Lady Charise Dumont, our hostess, the same lovely brunette on whose every word you were hanging at supper last night?” His frown became a grin. “Jealous?” Elizabeth lifted her elegant little chin and shook her head. “No more than you were of Lord Howard.” She felt a small bit of satisfaction as his amusement vanished. “The fellow who couldn’t seem to talk to you without touching your arm?” he inquired in a silky-soft voice. “That Lord Howard? As a matter of fact, my love, I spent most of my meal trying to decide whether I wanted to shove his nose under his right ear or his left.” Startled, musical laughter erupted from her before she could stop it. “You did nothing of the sort,” she chuckled. “Besides, if you wouldn’t duel with Lord Everly when he called you a cheat, you certainly wouldn’t harm poor Lord Howard merely for touching my arm.” “Wouldn’t I?” he asked softly. “Those are two very different issues.