Mild Orange Quotes

She liked the way a ray of mild autumn sun infiltrating the thick cluster of trees caught a reddish orange leaf swirling in the wind and transformed it golden yellow. She liked that it wasn’t a leaf she recognised, that she could name or associate with her past.

I don't know whether it was the general anxiety of being on a date (albeit one with my would-be date sitting five people away from me) or the specific anxiety of having the Beast stare in my direction, but for some reason, I took off running after Takumi. I thought we were in the clear as we began to round the corner of the bleachers, but then I saw, out of the corner of my eye, a cylindrical orange object getting bigger and bigger, like a fastapproaching sun. I thought: / think that is going to hit me. I thought: J should duck. But in the time between when something gets thought and when it gets done, the ball hit me square across the side of the face. I fell, the back of my head slamming against the gym floor. I then stood up immediately, as if unhurt, and left the gym. Pride had gotten me off the floor of the gym, but as soon as I was outside, I sat down. "I am concussed," I announced, entirely sure of my self-diagnosis. "You're fine," Takumi said as he jogged back toward me. "Let's get out of here before we're killed." "I'm sorry," I said. "But I can't get up. I have suffered a mild concussion." Lara ran out and sat down next to me. "Are you okay?" "I am concussed," I said. Takumi sat down with me and looked me in the eye. "Do you know what happened to you?" "The Beast got me." "Do you know where you are?" "I'm on a triple-and-a-half date." "You're fine," Takumi said. "Let's go." And then I leaned forward and threw up onto Lara's pants.

She unlocked the door, and they walked through to the small backyard. It was fall, and two of their three fruit trees were in season: a Fuyu persimmon tree and a guava tree. “Sadie, do you see this? This is a persimmon tree! This is my favorite fruit.” Marx picked a fat orange persimmon from the tree, and he sat down on the now termite-free wooden deck, and he ate it, juice running down his chin. “Can you believe our luck?” Marx said. “We bought a house with a tree that has my actual favorite fruit.” Sam used to say that Marx was the most fortunate person he had ever met—he was lucky with lovers, in business, in looks, in life. But the longer Sadie knew Marx, the more she thought Sam hadn’t truly understood the nature of Marx’s good fortune. Marx was fortunate because he saw everything as if it were a fortuitous bounty. It was impossible to know—were persimmons his favorite fruit, or had they just now become his favorite fruit because there they were, growing in his own backyard? He had certainly never mentioned persimmons before. My God, she thought, he is so easy to love. “Shouldn’t you wash that?” Sadie asked. “It’s our tree. Nothing’s touched it except my grimy hand,” Marx said. “What about the birds?” “I don’t fear the birds, Sadie. But you should have one of these.” Marx stood, and he picked another fruit for himself and one for her. He walked over to the hose at the side of the house, and he rinsed the persimmon. He held out the fruit to her. “Eat up, my love. Fuyus only yield every other year.” Sadie took a bite of the fruit. It was mildly sweet, its flesh somewhere between a peach and a cantaloupe. Maybe it was her favorite fruit, too?

[...] but they and I had fallen apart, as one could in England and only there, into separate worlds, little spinning planets of personal relationship; there is probably a perfect metaphor for the process to be found in physics, from the way in which, I dimly apprehend, particles of energy group and regroup themselves in separate magnetic systems; a metaphor ready to hand for the man who can speak of these things with assurance; not for me, who can only say that England abounded in these small companies of intimate friends, so that, as in this case of Julia and myself, we could live in the same street in London, see at times, a few miles distant, the rural horizon, could have a liking one for the other, a mild curiosity about the other's fortunes, a regret, even, that we should be separated, and the knowledge that either of us had only to pick up the telephone and speak by the other's pillow, enjoy the intimacies of the levee, coming in, as it were, with the morning orange juice and the sun, yet be restrained from doing so by the centripetal force of our own worlds, and the cold, interstellar space between them.

I'll be right here. Good luck, or break a leg, or something.” As Jay and Gregory turned and headed into the crowd, my traitorous eyes returned to the corner and found another pair or eyes staring darkly back. I dropped my gaze for three full seconds, and then lifted my eyes again, hesitant. The drummer was still staring at me, oblivious to the three girls trying to win back his attention. He put up one finger at the girls and said something that looked like, “Excuse me.” Oh, my goodness. Was he...? Oh, no. Yes, he was walking this way. My nerves shot into high alert. I looked around, but nobody else was near. When I looked back up, there he was, standing right in front of me. Good gracious, he was sexy-a word that had not existed in my personal vocabulary until that moment. This guy was sexy like it was his job or something. He looked straight into my eyes, which threw me off guard, because nobody ever looked me in the eye like that. Maybe Patti and Jay, but they didn't hold my stare like he was doing now. He didn't look away, and I found that I couldn't take my gaze off those blue eyes. “Who are you?” he asked in a blunt, almost confrontational way. I blinked. It was the strangest greeting I'd ever received. “I'm...Anna.” “Right. Anna. How very nice.” I tried to focus on his words and not his luxuriously accented voice, which made everything sound lovely. He leaned in closer. “But who are you?” What did that mean? Did I need to have some sort of title or social standing to enter his presence? “I just came with my friend Jay?” Oh, I hated when I got nervous and started talking in questions. I pointed in the general direction of the guys, but he didn't take his eyes off me. I began rambling. “They just wrote some songs. Jay and Gregory. That they wanted you to hear. Your band, I mean. They're really...good?” His eyes roamed all around my body, stopping to evaluate my sad, meager chest. I crossed my arms. When his gaze landed on that stupid freckle above my lip, I was hit by the scent of oranges and limes and something earthy, like the forest floor. It was pleasant in a masculine way. “Uh-huh.” He was closer to my face now, growling in that deep voice, but looking into my eyes again. “Very cute. And where is your angel?” My what? Was that some kind of British slang for boyfriend? I didn't know how to answer without continuing to sound pitiful. He lifted his dark eyebrows, waiting. “If you mean Jay, he's over there talking to some man in a suit. But he's not my boyfriend or my angel or whatever.” My face flushed with heat and I tightened my arms over my chest. I'd never met anyone with an accent like his, and I was ashamed of the effect it had on me. He was obviously rude, and yet I wanted him to keep talking to me. It didn't make any sense. His stance softened and he took a step back, seeming confused, although I still couldn't read his emotions. Why didn't he show any colors? He didn't seem drunk or high. And that red thing...what was that? It was hard not to stare at it. He finally looked over at Jay, who was deep in conversation with the manager-type man. “Not your boyfriend, eh?” He was smirking at me now. I looked away, refusing to answer. “Are you certain he doesn't fancy you?” Kaidan asked. I looked at him again. His smirk was now a naughty smile. “Yes,” I assured him with confidence. “I am.” “How do you know?” I couldn't very well tell him that the only time Jay's color had shown mild attraction to me was when I accidentally flashed him one day as I was taking off my sweatshirt, and my undershirt got pulled up too high. And even then it lasted only a few seconds before our embarrassment set in.

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

The damp, mild air feels good on my hot skin. And the roses are glorious. Row after row of sumptuous blooms, in lush pink, sunset orange, and even pale blue. I wander through the aisles of carefully pruned plants, looking but not touching, because I have learned the hard way how deadly these beauties can be. I know when I find it, crowning the top of a slender bush. A magnificent white bud just beginning to open.

I thought we were in the clear as we began to round the corner of the bleachers, but then I saw, out of the corner of my eye, a cylindrical orange object getting bigger and bigger, like a fast-approaching sun. I thought: I think that is going to hit me. I thought: I should duck. But in the time between when something gets thought and when it gets done, the ball hit me square across the side of the face. I fell, the back of my head slamming against the gym floor. I then stood up immediately, as if unhurt, and left the gym. Pride had gotten me off the floor of the gym, but as soon as I was outside, I sat down. “I am concussed,” I announced, entirely sure of my self-diagnosis. “You’re fine,” Takumi said as he jogged back toward me. “Let’s get out of here before we’re killed.” “I’m sorry,” I said. “But I can’t get up. I have suffered a mild concussion.” Lara ran out and sat down next to me. “Are you okay?” “I am concussed,” I said. Takumi sat down with me and looked me in the eye. “Do you know what happened to you?” “The Beast got me.” “Do you know where you are?” “I’m on a triple-and-a-half date.” “You’re fine,” Takumi said. “Let’s go.” And I leaned forward and threw up onto Lara’s pants.

Later in the evening, Devon and West had dinner in the dilapidated splendor of the dining room. The meal was of far better quality than they had expected, consisting of cold cucumber soup, roast pheasant dressed with oranges, and puddings rolled in sweetened bread crumbs. “I made the house steward unlock the cellar so I could browse over the wine collection,” West remarked. “It’s gloriously well provisioned. Among the spoils, there are at least ten varieties of important champagne, twenty cabernets, at least that many of bordeaux, and a large quantity of French brandy.” “Perhaps if I drink enough of it,” Devon said, “I won’t notice the house falling down around our ears.” “There are no obvious signs of weakness in the foundation. No walls out of plumb, for example, nor any visible cracks in the exterior stone that I’ve seen so far.” Devon glanced at him with mild surprise. “For a man who’s seldom more than half sober, you’ve noticed a great deal.” “Have I?” West looked perturbed. “Forgive me--I seem to have become accidentally lucid.” He reached for his wineglass. “Eversby Priory is one of the finest sporting estates in England. Perhaps we should shoot grouse tomorrow.” “Splendid,” Devon said. “I would enjoy beginning the day with killing something.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

These Claudines, then…they want to know because they believe they already do know, the way one who loves fruit knows, when offered a mango from the moon, what to expect; and they expect the loyal tender teasing affection of the schoolgirl crush to continue: the close and confiding companionship, the pleasure of the undemanding caress, the cuddle which consummates only closeness; yet in addition they want motherly putting right, fatherly forgiveness and almost papal indulgence; they expect that the sights and sounds, the glorious affairs of the world which their husbands will now bring before them gleaming like bolts of silk, will belong to the same happy activities as catching toads, peeling back tree bark, or powdering the cheeks with dandelions and oranging the nose; that music will ravish the ear the way the trill of the blackbird does; that literature will hold the mind in sweet suspense the way fairy tales once did; that paintings will crowd the eye with the delights of a colorful garden, and the city streets will be filled with the same cool dew-moist country morning air they fed on as children. But they shall not receive what they expect; the tongue will be about other business; one will hear in masterpieces only pride and bitter contention; buildings will have grandeur but no flowerpots or chickens; and these Claudines will exchange the flushed cheek for the swollen vein, and instead of companionship, they will get sex and absurd games composed of pinch, leer, and giggle—that’s what will happen to “let’s pretend.” 'The great male will disappear into the jungle like the back of an elusive ape, and Claudine shall see little of his strength again, his intelligence or industry, his heroics on the Bourse like Horatio at the bridge (didn’t Colette see Henri de Jouvenel, editor and diplomat and duelist and hero of the war, away to work each day, and didn’t he often bring his mistress home with him, as Willy had when he was husband number one?); the great affairs of the world will turn into tawdry liaisons, important meetings into assignations, deals into vulgar dealings, and the en famille hero will be weary and whining and weak, reminding her of all those dumb boys she knew as a child, selfish, full of fat and vanity like patrons waiting to be served and humored, admired and not observed. 'Is the occasional orgasm sufficient compensation? Is it the prize of pure surrender, what’s gained from all that giving up? There’ll be silk stockings and velvet sofas maybe, the customary caviar, tasting at first of frog water but later of money and the secretions of sex, then divine champagne, the supreme soda, and rubber-tired rides through the Bois de Boulogne; perhaps there’ll be rich ugly friends, ritzy at homes, a few young men with whom one may flirt, a homosexual confidant with long fingers, soft skin, and a beautiful cravat, perfumes and powders of an unimaginable subtlety with which to dust and wet the body, many deep baths, bonbons filled with sweet liqueurs, a procession of mildly salacious and sentimental books by Paul de Kock and company—good heavens, what’s the problem?—new uses for the limbs, a tantalizing glimpse of the abyss, the latest sins, envy certainly, a little spite, jealousy like a vaginal itch, and perfect boredom. 'And the mirror, like justice, is your aid but never your friend.' -- From "Three Photos of Colette," The World Within the Word, reprinted from NYRB April 1977

Wherever you go, Provincetown will always take you back, at whatever age and in whatever condition. Because time moves somewhat differently there, it is possible to return after ten years or more and run into an acquaintance, on Commercial or at the A&P, who will ask mildly, as if he’d seen you the day before yesterday, what you’ve been doing with yourself. The streets of Provincetown are not in any way threatening, at least not to those with an appetite for the full range of human passions. If you grow deaf and blind and lame in Provincetown, some younger person with a civic conscience will wheel you wherever you need to go; if you die there, the marshes and dunes are ready to receive your ashes. While you’re alive and healthy, for as long as it lasts, the golden hands of the clock tower at Town Hall will note each hour with an electric bell as we below, on our purchase of land, buy or sell, paint or write or fish for bass, or trade gossip on the post office steps. The old bayfront houses will go on dreaming, at least until the emptiness between their boards proves more durable than the boards themselves. The sands will continue their slow devouring of the forests that were the Pilgrims’ first sight of North America, where man, as Fitzgerald put it, “must have held his breath in the presence of this continent, compelled into an aesthetic contemplation he neither understood nor desired, face to face for the last time in history with something commensurate to his capacity for wonder.” The ghost of Dorothy Bradford will walk the ocean floor off Herring Cove, draped in seaweed, surrounded by the fleeting silver lights of fish, and the ghost of Guglielmo Marconi will tap out his messages to those even longer dead than he. The whales will breach and loll in their offshore world, dive deep into black canyons, and swim south when the time comes. Herons will browse the tidal pools; crabs with blue claws tipped in scarlet will scramble sideways over their own shadows. At sunset the dunes will take on their pink-orange light, and just after sunset the boats will go luminous in the harbor. Ashes of the dead, bits of their bones, will mingle with the sand in the salt marsh, and wind and water will further disperse the scraps of wood, shell, and rope I’ve used for Billy’s various memorials. After dark the raccoons and opossums will start on their rounds; the skunks will rouse from their burrows and head into town. In summer music will rise up. The old man with the portable organ will play for passing change in front of the public library. People in finery will sing the anthems of vanished goddesses; people who are still trying to live by fishing will pump quarters into jukeboxes that play the songs of their high school days. As night progresses, people in diminishing numbers will wander the streets (where whaling captains and their wives once promenaded, where O’Neill strode in drunken furies, where Radio Girl—who knows where she is now?—announced the news), hoping for surprises or just hoping for what the night can be counted on to provide, always, in any weather: the smell of water and its sound; the little houses standing square against immensities of ocean and sky; and the shapes of gulls gliding overhead, white as bone china, searching from their high silence for whatever they might be able to eat down there among the dunes and marshes, the black rooftops, the little lights tossing on the water as the tides move out or in.

Use herbs and spices to impart mild or bold flavors to your recipes. International cuisines each have their own characteristic set of seasonings, which add flavor without the use of salt. You can add a moderate level of heat with ingredients such as black pepper, cayenne pepper, or crushed red pepper flakes. Vinegar and citrus ingredients such as lemon, lime, and orange are also terrific flavor enhancers. I love to use raw or roasted garlic to pump up the flavor when I cook.

Chestnuts have always been an ingredient that goes well with gamy meats. And in French cuisine, chestnuts are often seen in combination with venison. But the mildly sweet flavor and tender texture of these sweet chestnuts makes them melt in the mouth! That flavor combined with the smoky aroma of the charcoal grilling, makes the juicy meatiness of the venison stand out in stark contrast! This flavor isn't something that could be created with regular chestnuts. It's a deliciousness made possible precisely because he chose to use sweet chestnuts! "He minced some of them and added them to the sauce as well! Doing that spread their mild sweetness throughout the whole dish!" Soma's Chestnut Sauce Starting with a base of Fond de Veau (a brown stock usually made with veal), he added a cinnamon stick, orange zest and minced sweet chestnuts and then set the sauce to simmer. "Wait a minute. How odd! Charcoal grilling usually adds a unique and very distinctly bitter taste to ingredients. A taste that is decidedly outside the canon of French flavors! Yet this dish has taken that bitter taste and somehow made it fit seamlessly! Is there some secret to it?!" "That would be the coffee." "What?!" "Coffee?" "Yep! You guessed it! That's the Divine Tongue for you. One of the things I learned at Master Shinomiya's restaurant is that cacao goes really well with game meats. I've never used cacao much, though, to be honest... So instead I grabbed some instant coffee! The bitterness of coffee is similar enough to pure cacao that it paired up nicely with both the charcoal grilling and the gamy venison... ... resulting in a deeply rich and astringent flavor that's perfect for a truly French sauce. I added both coffee and chestnuts as secret ingredients to my sauce! This is a Yukihira Original and a brand-new French dish. I call it... ... Charcoal-Grilled Venison Thigh with Chestnut Sauce." In formal Japanese cooking bowl dishes, such as soups and rice bowls, are constructed from four elements: the main ingredient, the supporting ingredients, the stock and the accents. Similarly, the French dishes are constructed from three different parts balanced in harmony: the main ingredient, the sauce and the garnishes. But this dish... this is eccentric and novel and entirely unconventional while still remaining undeniably French! It's almost as if it's a nugget of flavor found only by cracking and peeling away the shell of common sense...

Are you cooking the peppers?" she asked. "I was going to slice them over the top with the cheese," Leo said. "Too much?" "Nope." Thea let him handle the jalapeños while she shaved off a few thin slices of cheese, a mild cheddar the cooks kept on hand for baking into cornbread or slicing onto burgers at staff meal. It was just the sort of thing she would have been moved to eat if she'd been by herself, except she would have just toasted it on bread or eaten it cold on crackers, meditating on the ring of toothmarks she left in each slice as she chewed. Leo swirled his pan, tilting it to let the last soft rivulets of egg hit the hot pan, and then wordlessly reached one hand back toward her. Thea set the sliced cheese in his palm, realizing as she did that she was a little more buzzed than she'd intended to be, because she placed the cheddar on Leo's warm skin as delicately as if it were a piece of jewelry, a hollowed, painted eggshell. He laid the cheese over the eggs, then scattered a thick layer of chorizo coins over the cheese, and finally a handful of fresh sliced jalapeño. "And we're done," Leo said. He paused, looking around frantically until Thea realized that he had forgotten where the plates were kept. She reached beneath the prep counter and handed him two. "Thanks," he said. He ran a spatula down the center of the eggs and lifted a golden orange pillow onto each plate, dropping yet more paprika-scented oil onto the stove and the counter.

Steaming meat slides in our direction, Lucas leading it onto a plate before glancing up at the ticket. He reaches for his belt, covering the meat in some orange sauce and then using his gloved hands to load it with toppings from the trays in front of us. There's cilantro, onions, lime wedges, corn salsa, avocados, and chili peppers. Ten different kinds of salsa, all marked with different colored tape that read either PUSSIES, NIÑOS, BADASS MOFOS, or LOCO. I assume they're heat indexes, and Lucas tells me to fill some plastic cups with a few milds, I reach for the salsa marked PUSSIES. "Whoa, careful." Lucas points to a bottle out of sight. I pull it to the front and it reads GABACHOS. "Pen..." Lucas taps the salsa I reached for first. "Took offense to the labels. Now Pussies is the hottest salsa we have.

True, there's an aisle devoted to foreign foods, and then there are familiar foods that have been through the Japanese filter and emerged a little bit mutated. Take breakfast cereal. You'll find familiar American brands such as Kellogg's, but often without English words anywhere on the box. One of the most popular Kellogg's cereals in Japan is Brown Rice Flakes. They're quite good, and the back-of-the-box recipes include cold tofu salad and the savory pancake okonomiyaki, each topped with a flurry of crispy rice flakes. Iris and I got mildly addicted to a Japanese brand of dark chocolate cornflakes, the only chocolate cereal I've ever eaten that actually tastes like chocolate. (Believe me, I've tried them all.) Stocking my pantry at Life Supermarket was fantastically simple and inexpensive. I bought soy sauce, mirin, rice vinegar, rice, salt, and sugar. (I was standing right in front of the salt when I asked where to find it This happens to me every time I ask for help finding any item in any store.) Total outlay: about $15, and most of that was for the rice. Japan is an unabashed rice protectionist, levying prohibitive tariffs on imported rice. As a result, supermarket rice is domestic, high quality, and very expensive. There were many brands of white rice to choose from, the sacks advertising different growing regions and rice varieties. (I did the restaurant wine list thing and chose the second least expensive.) Japanese consumers love to hear about the regional origins of their foods. I almost never saw ingredients advertised as coming from a particular farm, like you'd see in a farm-to-table restaurant in the U.S., but if the milk is from Hokkaido, the rice from Niigata, and the tea from Uji, all is well. I suppose this is not so different from Idaho potatoes and Florida orange juice. When I got home, I opened the salt and sugar and spooned some into small bowls near the stove. The next day I learned that Japanese salt and sugar are hygroscopic: their crystalline structure draws in water from the air (and Tokyo, in summer, has enough water in the air to supply the world's car washes). I figured this was harmless and went on licking slightly moist salt and sugar off my fingers every time I cooked.

I follow her into the kitchen where she begins unloading the two brown paper bags onto the butcher-block island. I stand there watching as she pulls out a huge, freshly smoked mozzarella, which, by the way she handles it, I can tell is still warm. She sets it down on the cutting board along with the loaf of ciabatta. While I'm considering my next line of questioning, Renata explains, "Jake called to tell me he forgot to show you the postcard I sent out last week listing some new specialty vinegars I'm offering. He asked me to tell you he's interested in sampling some of the blood orange." I stand there looking puzzled, having been only momentarily distracted by the salad possibilities afforded by the aforementioned specialty vinegars. Perhaps a mild goat cheese, encrusted in herbs, baked and drizzled with a fruity olive oil and blood orange vinaigrette.

I often get a particular wrinkled-nose look from Mom: mild revulsion mixed with fondness, as if she can’t quite believe she made me, this large, sometimes stinky, always untidy boy who double dips and chugs orange juice out of the carton even though she begs me not to.

Not even some toast? A piece of fruit? These oranges are fresh from Klatch, I really can recommend them.’ Vimes tossed one at the man. It bounced off his arm, and Skimmer took a step backwards, mildly appalled at the upper class’s habit of fruit-hurling. ‘Are you all right, sir? Mhm-mhm?’ ‘Sorry about that,’ said Vimes. ‘I was carried away by fruit.