Menus Quotes

No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.

It's the same with menus and men and just about anything else: we think we're choosing things for ourselves, but in fact we may not be choosing anything. It could be that everthing's being decided in advance and we pretend we're making choices. Free will may be an illusion. I often think that.

There are countries out there where people speak English. But not like us - we have our own languages hidden in our carry-on luggage, in our cosmetics bags, only ever using English when we travel, and then only in foreign countries, to foreign people. It's hard to imagine, but English is the real language! Oftentimes their only language. They don't have anything to fall back on or to turn to in moments of doubt. How lost they must feel in the world, where all instructions, all the lurics of all the stupidest possible songs, all the menus, all the excruciating pamphlets and brochures - even the buttons in the lift! - are in their private language. They may be understood by anuone at any moment, whenever they open their mouths. They must have to write things down in special codes. Wherever they are, people have unlimited access to them - they are accessible to everyone and everything! I heard there are plans in the works to get them some little language of their own, one of those dead ones no one else is using anyway, just so that for once they can have something just for them.

In a nervous society where a man’s image is frequently more important than his reality, the only people who can afford to advertise their drug menus are those with nothing to lose.

I think a persons life is supposed to be like a DVD. You can see the version everyone else sees, or you can choose the directors cut-the way he wanted you to see it, before everything else got in the way. There are menus, probably, so that you can start at the good spots and not have to relive the bad ones. You can measure your life by the number of scenes you’ve survived, or the minutes you’ve been stuck there. Probably, though, life is more like one of those dumb video surveillance tapes. Grainy, no matter how hard you stare at it. And looped: the same thing, over and over.

A picnic is more than eating a meal, it is a pleasurable sate of mind.

Many aspects of our screen-bound lives are bad for our social skills simply because we get accustomed to controlling the information that comes in, managing our relationships electronically, deleting stuff that doesn't interest us. We edit the world; we select from menus; we pick and choose; our social 'group' focuses on us and disintegrates without us. This makes it rather confusing for us when we step outdoors and discover that other people's behaviour can't be deleted with a simple one-stroke command or dragged to the trash icon.

There’s a phenomenon I call the Helpless Traveler. If you’re traveling with someone who’s confident, organized, and decisive you become the Helpless Traveler: “Are we there yet?” “My bags are too heavy.” “My feet are getting blisters.” “This isn’t what I ordered.” We’ve all been that person. But if the person you’re traveling with is helpless, then you become the one able to decipher train schedules, spend five hours walking on marble museum floors without complaint, order fearlessly from foreign menus, and haggle with crooked cabdrivers. Every person has it in him to be either the Competent Traveler or the Helpless Traveler. Because Joe is so clearheaded and sharp, I’ve been able to go through life as the Helpless Traveler. Which, now that I think about it, might not be such a good thing. It’s a question for Joe. His

Sundown…you don’t understand. It’s–” – Andy “I get it, kid. Case you haven’t noticed, Dark-Hunters are on almost as many menus as humans are. Having something trying to kill us is about normal. Now, why you more flustered than a preacher in a whorehouse?” – Sundown

By shaping the menus we pick from, technology hijacks the way we perceive our choices and replaces them with new ones. But the closer we pay attention to the options we’re given, the more we’ll notice when they don’t actually align with our true needs.

Nothing screams SUMMER like strawberry shortcake, and yet in Florida the season for strawberries is December through March! But then, by March the daytime temperature is likely to be in the mid-70s to low 80s. So, it’s really easy to think “Ahhh, summer’s almost here.” So, when we planned a BD Party for our friend Bob Mason, we said, “It’s strawberry season! Let’s party!

A history of nightlife!--what an interesting concept. A history of a people, told not through their daily travails and successive political upheavals, but via the changes in their nightly celebrations and unwindings. History is, in this telling, accompanied by a bottle of Malbec, some fine Argentine steak, tango music, dancing, and gossip. It unfolds through and alongside illicit activities that take place in the multitude of discos, dance parlors, and clubs. Its direction, the way people live, is determined on half-lit streets, in bars, and in smoky late-night restaurants. This history is inscribed in songs, on menus, via half-remembered conversations, love affairs, drunken fights, and years of drug abuse.

History is a cookbook. The tyrants are chefs. The philosophers write menus. The priests are waiters. The military men are bouncers. The singing you hear is the poets washing dishes in the kitchen.

My color schemes were limited to what would go with the pewter-gray gown...except for the bridesmaids' gowns. I'd already decided that they were going to be a distinctly nonmatchy lemon yellow that Jolene's aunt Vonnie would have to special-order. The kind of yellow one would find on takeout menus or particularly urgent Post-it notes. In fact, if the outdoor lighting failed, we could use the color of their dresses to illuminate the ceremony. And yes, i had to use a vendor who hated me, because Vonnie held the only pattern left in the continental United States for the "Ruffle and Dreams," the very dress I'd had to wear in Jolene's wedding. Revenge would would be mine, for a few months, until i revealed the dove-gray bridesmaids' dresses i actually planned for them to wear.

Seafood Newburg is a dish with a history. Well, of course MOST dishes have some kind of “history,” but this particular dish is sort of a history celebrity. It all began around 1876 when an “epicurean” named Ben Wenberg (or Wenburg) demonstrated the dish at Delmonico’s restaurant in New York City. After some “tweaking” by the Delmonico chef, Charles Ranhofer, the dish was added to the menu under the name “Lobster Wenburg.” It proved to be very popular. But sometime later, Wenburg got involved in a dispute with the Delmonico’s management and the dish was subsequently removed from the menu. But customers still requested it. So, the name was changed to “Lobster Newburg” and reappeared to the delight of restaurant customers. So, that’s the story. Probably. One can never be sure about these origin myths.

Without pushing an agenda (okay, maybe I've pushed a bit), I've spread a little veganism wherever I've gone. I've become friends with chefs at the meatiest restaurants you can imagine, and shown them a few things that opened their minds (and their menus) to vegan options. It's easy to be convincing when the food is delicious. It doesn't feel like a sacrifice--it feels like a step up.

Dear Daniel, How do you break up with your boyfriend in a way that tells him, "I don't want to sleep with you on a regular basis anymore, but please be available for late night booty calls if I run out of other options"? Lily Charlotte, NC Dear Lily, The story's so old you can't tell it anymore without everyone groaning, even your oldest friends with the last of their drinks shivering around the ice in their dirty glasses. The music playing is the same album everyone has. Those shoes, everybody has the same shoes on. It looked a little like rain so on person brought an umbrella, useless now in the starstruck clouded sky, forgotten on the way home, which is how the umbrella ended up in her place anyway. Everyone gets older on nights like this. And still it's a fresh slap in the face of everything you had going, that precarious shelf in the shallow closet that will certainly, certainly fall someday. Photographs slipping into a crack to be found by the next tenant, that one squinter third from the left laughing at something your roommate said, the coaster from that place in the city you used to live in, gone now. A letter that seemed important for reasons you can't remember, throw it out, the entry in the address book you won't erase but won't keep when you get a new phone, let it pass and don't worry about it. You don't think about them; "I haven't thought about them in forever," you would say if anybody brought it up, and nobody does." You think about them all the time. Close the book but forget to turn off the light, just sit staring in bed until you blink and you're out of it, some noise on the other side of the wall reminding you you're still here. That's it, that's everything. There's no statue in the town square with an inscription with words to live by. The actor got slapped this morning by someone she loved, slapped right across the face, but there's no trace of it on any channel no matter how late you watch. How many people--really, count them up--know where you are? How many will look after you when you don't show up? The churches and train stations are creaky and the street signs, the menus, the writing on the wall, it all feels like the wrong language. Nobody, nobody knows what you're thinking of when you lean your head against the wall. Put a sweater on when you get cold. Remind yourself, this is the night, because it is. You're free to sing what you want as you walk there, the trees rustling spookily and certainly and quietly and inimitably. Whatever shoes you want, fuck it, you're comfortable. Don't trust anyone's directions. Write what you might forget on the back of your hand, and slam down the cheap stuff and never mind the bad music from the window three floors up or what the boys shouted from the car nine years ago that keeps rattling around in your head, because you're here, you are, for the warmth of someone's wrists where the sleeve stops and the glove doesn't quite begin, and the slant of the voice on the punch line of the joke and the reflection of the moon in the water on the street as you stand still for a moment and gather your courage and take a breath before stealing away through the door. Look at it there. Take a good look. It looks like rain. Love, Daniel Handler

Aomame said, “It’s the same with menus and men and just about anything else: we think we’re choosing things for ourselves, but in fact we may not be choosing anything. It could be that everything’s decided in advance and we pretend we’re making choices. Free will may be an illusion. I often think that.

Honey, have you seen my measuring tape?” “I think it’s in that drawer in the kitchen with the scissors, matches, bobby pins, Scotch tape, nail clippers, barbecue tongs, garlic press, extra buttons, old birthday cards, soy sauce packets thick rubber bands, stack of Christmas napkins, stained take-out menus, old cell-phone chargers, instruction booklet for the VCR, some assorted nickels, an incomplete deck of cards, extra chain links for a watch, a half-finished pack of cough drops, a Scrabble piece I found while vacuuming, dead batteries we aren’t fully sure are dead yet, a couple screws in a tiny plastic bag left over from the bookshelf, that lock with the forgotten combination, a square of carefully folded aluminum foil, and expired pack of gum, a key to our old house, a toaster warranty card, phone numbers for unknown people, used birthday candles, novelty bottle openers, a barbecue lighter, and that one tiny little spoon.” “Thanks, honey.” AWESOME!

Let's just go in and enjoy ourselves,' Yvonne had said after a long moment when the Hitchens family had silently reviewed the menu—actually of the prices not the courses—outside a restaurant on our first and only visit to Paris. I knew at once that the odds against enjoyment had shortened (or is it lengthened? I never remember).

around. You can use the three-hole or five-hole stitch, or make up your own version. Some artists I know have worked with take-out menus, junk mail, fliers left on their car windshield wipers—it is fun to take ephemeral materials

Yesterday is history, Tomorrow is a mystery, and today is a gift. To handle yourself, use your head, To handle others, use your heart. What would life be if we had not courage to attempt anything? When the going gets tough, the tough get going.

Playing Cupid, I should have you know, isn’t just a matter of flying around Arcadia and feeling your tiny winkle throb when the lovers finally kiss. It’s to do with timetables and street maps, cinema times and menus, money and organisation. You have to be both jaunty cheerleader and lithe psychiatrist. You require the binary skill of being absent when present, and present when absent.

Oui, moi aussi, je m'étais souvent demandé: comment font les gents? Et à vrai dire, si ces questions étaient modifiées, elles n'avaient jamais cessé: comment font les gents, pour écrire, aimer, dormir d'une seule traite, varier les menus de leurs enfants, les laisser grandir, les laisser partir sans s'accrocher à eux, aller une fois par an chez le dentiste, faire du sport, rester fidèle, ne pas recommencer à fumer, lire des livres + des bandes dessinées + des magazines + un quotidien, ne pas être totalement dépassé en matière de musique, apprendre à respirer, ne pas s'exposer au soleil sans protection, faire leurs courses une seule fois par semaine sans rien oublier?

Instead of spending his afternoons prowling the parks and jerking off like this he should have been working on his French, which was so poor that even the simplest tasks – deciphering menus, buying bleach to clean out the toilet, ordering sandwiches – became major exercises in pantomime diplomacy.

There’s a phenomenon I call the Helpless Traveler. If you’re traveling with someone who’s confident, organized, and decisive you become the Helpless Traveler: “Are we there yet?” “My bags are too heavy.” “My feet are getting blisters.” “This isn’t what I ordered.” We’ve all been that person. But if the person you’re traveling with is helpless, then you become the one able to decipher train schedules, spend five hours walking on marble museum floors without complaint, order fearlessly from foreign menus, and haggle with crooked cabdrivers. Every person has it in him to be either the Competent Traveler or the Helpless Traveler.

a lot of young viewers, but I also have a lot of older viewers. This chapter is for my older fans—those of you who are slightly more mature. If any kids are reading this book, turn the page now. This chapter is not appropriate for children. It’s for adults who experience adult situations, such as eating dinner before 6:00 and struggling to read menus in dim lighting conditions. Many adults, myself included, have trouble reading menus when they go out to eat at restaurants because the font is way too small. I know there are products to help with this problem, like reading and magnifying glasses, but I have a better idea. Make the font size larger. There should be a worldwide standard for menu font size. I’ve included a sample menu below with a suitable font size. You’ll notice

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

and dozens of tips for theme decorating, table settings, background music, and more. Whatever the occasion, we have the plan. Choose from a Formal Dinner when you want to impress, or an Academy Awards Supper when you’re into fun and fantasy. Or how about a Romantic Dinner for Two with that special someone? Many of the menus can be prepared before the party. And although all the recipes featured in each menu are included, you can save time and effort by purchasing some precooked and ready-to-serve items. The main thing is to get as much done ahead of time as possible, so

We walked to another door with an amber light above it. This one led to a hall I hadn’t seen before. It was less pristine than the others. There were whiteboards on the walls, scribbled with notes about cafeteria menus and security sweeps. There were even a few flyers taped up, advertising cars for sale or asking if anyone knew a good tutoring service for high school biochemistry. It looked so much more real than the place I’d been since I woke up, so much more human, that it almost made my chest hurt. The world still existed. I’d died and come back, and the whole time I was gone, the world continued.

I think most of us moms think it’s wrong to do nice things for ourselves, thinking we’re someone who should always be humble. Maybe God wants to bless our socks off and let us know it’s more than okay to get a manicure and a massage in the same year! We need to stop feeling bad when God wants us to feel cherished, pampered, and special. If a shiny purse or a pair of high heel shoes puts a spring in your step, work those heels girl! God created you to rock it! You still got it and show your kids and family that “Mommy’s Still the Hot Chick”! Maybe it will inspire your husband to get out of his sweat pants from 1987 and take you out in public to a restaurant that has menus you can’t color on!

A Wrong Planet Chef always take an interest in the origins of the food he cooks. A particular dish of vegetables, herbs and spices could, for instance, have begun life 5000 years ago on the Indian subcontinent, perhaps in Central India where vegetarian Hindi food is considered as God (Brahman) as it sustains the entire physical, mental, emotional and sensual aspects of the human being. The dish may then have migrated to the Punjab region of the Indian-Pakistan border - The Land of Five Waters - around 250 BC, and from here could have moved on to Western Asia or North Africa as soldiers and merchants moved west with their families into the Eastern parts of the Roman empire, where the cooks would have experimented with new combinations of food, adding fruits, shellfish or poultry to the exotic dish. The dish could then have travelled in any direction heading North through Germany or Sweden to Britain or maybe migrating through Persia or North Africa to Spain and Portugal, creating two very distinct and separate menus but meeting once again in France

Who are you? She asked silently, as she laid away the collector's quotations, his drawings, his scraps of famous poetry: "Come live with me and be my love..." interleaved with menus: 'oysters, fish stew, tortoise in its shell, bread from the oven, honey from the honeycomb.' The books were unsplattered but much fingered, their pages soft with turning and re-turning, like collections of old fairy tales. Often Jess thought of Rapunzel and golden apples and enchanted gardens. She thought of Ovid, and Dante, and Cervantes, and the Pre-Raphaelites, for sometimes McClintock pictured his beloved eating, and sometimes sleeping in fields of poppies, and once throned like Persephone, with strawberry vines entwined in her long hair.

In 1944-1945, Dr Ancel Keys, a specialist in nutrition and the inventor of the K-ration, led a carefully controlled yearlong study of starvation at the University of Minnesota Laboratory of Physiological Hygiene. It was hoped that the results would help relief workers in rehabilitating war refugees and concentration camp victims. The study participants were thirty-two conscientious objectors eager to contribute humanely to the war effort. By the experiment's end, much of their enthusiasm had vanished. Over a six-month semi-starvation period, they were required to lose an average of twenty-five percent of their body weight." [...] p193 p193-194 "...the men exhibited physical symptoms...their movements slowed, they felt weak and cold, their skin was dry, their hair fell out, they had edema. And the psychological changes were dramatic. "[...] p194 "The men became apathetic and depressed, and frustrated with their inability to concentrate or perform tasks in their usual manner. Six of the thirty-two were eventually diagnosed with severe "character neurosis," two of them bordering on psychosis. Socially, they ceased to care much about others; they grew intensely selfish and self-absorbed. Personal grooming and hygiene deteriorated, and the men were moody and irritable with one another. The lively and cooperative group spirit that had developed in the three-month control phase of the experiment evaporated. Most participants lost interest in group activities or decisions, saying it was too much trouble to deal with the others; some men became scapegoats or targets of aggression for the rest of the group. Food - one's own food - became the only thing that mattered. When the men did talk to one another, it was almost always about eating, hunger, weight loss, foods they dreamt of eating. They grew more obsessed with the subject of food, collecting recipes, studying cookbooks, drawing up menus. As time went on, they stretched their meals out longer and longer, sometimes taking two hours to eat small dinners. Keys's research has often been cited often in recent years for this reason: The behavioral changes in the men mirror the actions of present-day dieters, especially of anorexics.

On the way to after-prom, Peter says he’s hungry, and can we stop at the diner first. “I think there’s going to be pizza at after-prom,” I say. “Why don’t we just eat there?” “But I want pancakes,” he whines. We pull into the diner parking lot, and after we park, he gets out of the car and runs around to the passenger side to open my door. “So gentlemanly tonight,” I say, which makes him grin. We walk up to the diner, and he opens the door for me grandly. “I could get used to this royal treatment,” I say. “Hey, I open doors for you,” he protests. We walk inside, and I stop short. Our booth, the one we always sit in, has pale pink balloons tied around it. There’s a round cake in the center of the table, tons of candles, pink frosting with sprinkles and Happy Birthday, Lara Jean scrawled in white frosting. Suddenly I see people’s heads pop up from under the booths and from behind menus--all of our friends, still in their prom finery: Lucas, Gabe, Gabe’s date Keisha, Darrell, Pammy, Chris. “Surprise!” everyone screams. I spin around. “Oh my God, Peter!” He’s still grinning. He looks at his watch. “It’s midnight. Happy birthday, Lara Jean.

Read. You should read Bukowski and Ferlinghetti, read Sylvia Plath and Anne Sexton, and listen to Coltrane, Nina Simone, Hank Williams, Loretta Lynn, Son House, Robert Johnson, Howlin’ Wolf, Lightnin’ Hopkins, Miles Davis, Lou Reed, Nick Drake, Bobbie Gentry, George Jones, Jimmy Reed, Odetta, Funkadelic, and Woody Guthrie. Drive across America. Ride trains. Fly to countries beyond your comfort zone. Try different things. Join hands across the water. Different foods. New tasks. Different menus and tastes. Talk with the guy who’s working in construction on your block, who’s working on the highway you’re traveling on. Speak with your neighbors. Get to know them. Practice civil disobedience. Try new resistance. Be part of the solution, not the problem. Don’t litter the earth, it’s the only one you have, learn to love her. Care for her. Learn another language. Trust your friends with kindness. You will need them one day. You will need earth one day. Do not fear death. There are worse things than death. Do not fear the reaper. Lie in the sunshine but from time to time let the neon light your way. ZZ Top, Jefferson Airplane, Spirit. Get a haircut. Dye your hair pink or blue. Do it for you. Wear eyeliner. Your eyes are the windows to your soul. Show them off. Wear a feather in your cap. Run around like the Mad Hatter. Perhaps he had the answer. Visit the desert. Go to the zoo. Go to a county fair. Ride the Ferris wheel. Ride a horse. Pet a pig. Ride a donkey. Protest against war. Put a peace symbol on your automobile. Drive a Volkswagen. Slow down for skateboarders. They might have the answers. Eat gingerbread men. Pray to the moon and the stars. God is out there somewhere. Don’t worry. You’ll find out where soon enough. Dance. Even if you don’t know how to dance. Read The Four Agreements. Read the Bible. Read the Bhagavad Gita. Join nothing. It won’t help. No games, no church, no religion, no yellow-brick road, no way to Oz. Wear beads. Watch a caterpillar in the sun.

Lines that seemed unconnected gradually becomes part of a confession that had at its center rooms in the burning heat of August, where something has taken place, clearly sexual, but it is also the vacant streets of rural Texas, roads, forgotten friends, the slap of hands of rifle slings and forked pennants limp at parades. There are condoms, sun-faded cars, soiled menus with misspellings, a kind of pyre on which he had laid his life. That was why he seemed so pure – he had given all. Everyone lies about their lives, but he had not lied about his. He had made of it a noble lament, through it always running this thing you have had, that you will always have, but can never have. (There stood Erechteus, polished limbs and greaves....come to me, Hellas, I love for your touch.) I had met him at a party and only managed to say, – I read your beautiful poem.

Street food, she saw. Silky pasta, doughy pizza, steaming pho, obnoxiously tall burgers. Benches had been nestled behind the Royal Festival Hall, and they were filled with people eating personal feasts from paper plates: vast thalis; racks of sticky, black ribs; half lobsters with melting garlic butter and bread. Rows of diners craning to read menus wound between food trucks; queues intermingled, new arrivals negotiating for space. Piglet looked around, the National behind her. She had left the office early, she reasoned; she had time before finding a place to work. She edged forward, walking among the tables. The benches were full, some having to stand, juggling their fried chicken with their phones. There were young men who talked too loudly, laughed with their mouths full, and wore round, tortoiseshell glasses; glamorous women in their fifties and sixties, lunching and drinking; and au pairs with charges no older than twelve who ate salt beef bagels, cacio e pepe, and laksa.

We walk inside, and I stop short. Our booth, the one we always sit in, has pale pink balloons tied around it. There’s a round cake in the center of the table, tons of candles, pink frosting with sprinkles and Happy Birthday, Lara Jean scrawled in white frosting. Suddenly I see people’s heads pop up from under the booths and from behind menus--all of our friends, still in their prom finery: Lucas, Gabe, Gabe’s date Keisha, Darrell, Pammy, Chris. “Surprise!” everyone screams. I spin around. “Oh my God, Peter!” He’s still grinning. He looks at his watch. “It’s midnight. Happy birthday, Lara Jean.” I leap up and hug him. “This is just exactly what I wanted to do on my prom night birthday and I didn’t even know it.” Then I let go of him and run over to the booth. Everyone gets out and hugs me. “I didn’t even know people knew it was my birthday tomorrow! I mean today!” I say. “Of course we knew it was your birthday,” Lucas says. Darrell says, “My boy’s been planning this for weeks.” “It was so endearing,” Pammy says. “We called me to ask what kind of pan he should use for the cake.” Chris says, “He called me, too. I was like, how the hell should I know?” “And you!” I hit Chris on the arm. “I thought you were leaving to go clubbing!” “I still might after I steal some fries. My night’s just getting started, babe.” She pulls me in for a hug and gives me a kiss on the cheek. “Happy birthday, girl.” I turn to Peter and say, “I can’t believe you did this.” “I baked that cake myself,” he brags. “Box, but still.” He takes off his jacket and pulls a lighter out of his jacket pocket and starts lighting the candles. Gabe pulls out a lit candle and helps him. Then Peter hops his butt on the table and sits down, his legs hanging off the edge. “Come on.” I look around. “Um…” That’s when I hear the opening notes of “If You Were Here” by the Thompson Twins. My hands fly to my cheeks. I can’t believe it. Peter’s recreating the end scene from Sixteen Candles, when Molly Ringwald and Jake Ryan sit on a table with a birthday cake in between them. When we watched the movie a few months ago, I said it was the most romantic thing I’d ever seen. And now he’s doing it for me.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .