Mint Green Quotes

It took me a sleeve of Girl Scout Thin Mints and forty minutes to get over that boy.

Are you coming with us?" He looked down at me, his eyes a cool mint green. He seemed to have calmed down since Cadan left. "If you wish." "I would feel better if you were close," I whispered. "Cadan freaked me out." "Then of course," he said. "I'll follow you anywhere.

She raised her hand to cut me off. "I am aware of your epistolary flirtation. Which is all well and good--as long as it's well and good. Before I ask you some questions, perhaps you would like some tea?" "That would depend on what kind of tea you were offering." "So diffident! Suppose it was Earl Grey." I shook my head. "Tastes like pencil shavings." "Lady Grey." "I don't drink beverages named after beheaded monarchs. It seems so tacky." "Chamomile?" "Might as well sip butterfly wings." "Green tea?" "You can't be serious." The old woman nodded her approval. "I wasn't." "Because you know when a cow chews grass? And he or she chews and chews and chews? Well, green tea tastes like French-kissing that cow after it's done chewing all that grass." "Would you like some mint tea?" "Only under duress." "English breakfast." I clapped my hands. "Now you're talking!

....basically the sort of guy who looks entirely at home in sockless white loafers and a mint-green knit shirt from Lacoste.

Oh, I got over it, darling. It took me a sleeve of Girl Scout Thin Mints and forty minutes to get over that boy.

In Summer there were white and damask roses, and the smell of thyme and musk. In Spring there were green gooseberries and throstles [thrush], and the flowers they call ceninen [daffodils]. And leeks and cabbages also grew in that garden; and between long straight alleys, and apple-trained espaliers, there were beds of strawberries, and mint, and sage.

And you, my best friend on earth, my soul sister who shares Chunky Monkey scoops and beefcake e-mails at the drop of a hat, the woman who made me wear a frothy, ruffled lime-colored bridesmaid dress that added fifteen pounds to my hips, are going to spill your guts to me, aren’t you? (Sunshine) No fair and the dress wasn’t lime, it was mint. (Selena) It was lime-icky green and I looked like a sick pistachio. (Sunshine)

It took me a sleeve of Girl Scout Thin Mints and 40 minutes to get over that boy

Jelly beans! Millions and billions of purples and yellows and greens and licorice and grape and raspberry and mint and round and smooth and crunchy outside and soft-mealy inside and sugary and bouncing jouncing tumbling clittering clattering skittering fell on the heads and shoulders and hardhats and carapaces of the Timkin works, tinkling on the slidewalk and bouncing away and rolling about underfoot and filling the sky on their way down with all the colors of joy and childhood and holidays, coming down in a steady rain, a solid wash, a torrent of color and sweetness out of the sky from above, and entering a universe of sanity and metronomic order with quite-mad coocoo newness. Jelly beans!

I'm a riddle in nine syllables, An elephant, a ponderous house, A melon strolling on two tendrils. O red fruit, ivory, fine timbers! This loaf's big with its yeasty rising. Money's new-minted in this fat purse. I'm a means, a stage, a cow in calf. I've eaten a bag of green apples, Boarded the train there's no getting off.

Money is made at Christmas out of holly and mistletoe, but who save the vendors would greatly care if no green branch were procurable? One symbol, indeed, has obscured all others--the minted round of metal. And one may safely say that, of all the ages since a coin first became the symbol of power, ours is that in which it yields to the majority of its possessors the poorest return in heart's contentment.

The articles were extremely eye-opening. Not just in Teen Vogue but in Seventeen and CosmoGirl as well. They were all about being yourself, staying natural, loving your body as is, and going green! The messages were the exact opposite of Vik and Viv's. Hmmmmm. Frankie turned to face the full-length mirror that was up against the yellow wardrobe. She opened her robe and examined her body. Fit, muscular, and exquisitely proportioned, she agreed with the magazines. So what if her skin was mint? Or her limbs were attached with seams? According to the magazines, which were - no offense! - way more in touch with the times than her parents were, she was suppose to love her body just the way it was. And she did! Therefor if the normies read magazines (which obviously they did, because they were in them), then they would love her, too. Natural was in. Besides she was Daddy's perfect little girl. And who didn't love perfect?

Green food is good for you’ ‘Can’t I have mint choc-chip ice-cream instead?

Women did what strawberry plants did before they shot out their thin vines: the quality of the green changed. Then the vine threads came, then the buds. By the time the white petals died and the mint-colored berry poked out, the leaf shine was gilded tight and waxy.

Sorry about Derek.” “Oh, I got over it, darling. It took me a sleeve of Girl Scout Thin Mints and forty minutes to get over that boy.

The stew had been made with chunks of beef, potatoes, and turnips simmered in burgundy wine until they melted at the lightest pressure of the tongue. There was a salad of crisp lettuce greens and chopped mint leaves, and wedges of cottage bread, the interior laced with holes to catch every drop of salted butter.

Oh what marvels fill me with thanksgiving! The deep mahogany of a leaf once green. The feathered fronds of tiny icicles coating every twig and branch in a wintry landscape. The feel of goosebumps thawing after endured frozen temperatures. Both hands clamped around a hot mug of herbal tea. The aromatic whiff of mint under my nose. The stir of emotion from a child's cry for mommy. A gift of love detached of strings. Spotted lilies collecting raindrops in a cupped clump of petals. The vibrant mélange of colors on butterfly wings. The milky luster of a single pearl. Rainbows reflecting off iridescence bubbles. Awe-struck silence evoked by any form of beauty. Avocado flecks in your eyes. Warm hands on my face. Sweetness on the tongue. The harmony of voices. An answered prayer. A pink balloon. A caress. A smile. More. These have become my treasures by virtue of thanksgiving.

OKROSHKA—COLD CUCUMBER SOUP Process peeled and seeded cucumbers, green onions, chopped hard boiled eggs, fresh dill, sour cream, and water to make a soup of granular consistency. Optionally add cubes of cooked ham. Season, chill, and serve garnished with dill or mint.

Things I love about spring are these: Blooming flowers on fruit-bearing trees. Fire-red tulips—their first reveal— Followed by sun-yellow daffodils. Trees acquiring new coats of green. Natural waterfalls glistening. The chirps and melodies of birds. Throaty ribbits of frogs overheard. A passing whiff of mint to smell, Oregano and basil as well. Colorful butterflies with wings. Fuzzy, industrious bees that sting. Sunlight waning late in the day. Warm breezes causing willows to sway. Most of all, a sense of things new, Including budding feelings for you.

My name," said Mr. Fresh. "Pardon?" Charlie stopped tying himself up. "I dress in mint green because of my first name. It's Minty." Charlie completely forgot what he was worried about. "Minty? Your name is Minty Fresh?" Charlie appeared to be trying to stifle a sneeze, but then snorted an explosive laugh. Then ducked.

I'm a riddle in nine syllables, An elephant, a ponderous house, A melon strolling on two tendrils. O red fruit, ivory, fine timbers! This loaf's big with its yeasty rising. Money's new-minted in this fat purse. I'm a means, a stage, a cow in calf. I've eaten a bag of green apples, Boarded the train there's no getting off.

Billy was displayed there in the zoo in a simulated Earthling habitat. Most of the furnishings had been stolen from the Sears & Roebuck warehouse in Iowa City, Iowa. There was a color television set and a couch that could be converted into a bed. There were end tables with lamps and ashtrays on them by the couch. There was a home bar and two stools. There was a little pool table. There was wall-to-wall carpeting in federal gold, except in the kitchen and bathroom areas and over the iron manhole cover in the center of the floor. There were magazines arranged in a fan on the coffee table in front of the couch. There was a stereophonic phonograph. The phonograph worked. The television didn't. There was a picture of one cowboy shooting another one pasted to the television tube. So it goes. There were no wall in the dome, nor place for Billy to hide. The mint green bathroom fixtures were right out in the open. Billy got off his lounge chair now, went into the bathroom and took a leak. The crowd went wild.

In ancient Rome, money was minted in the temple of Juno Moneta, the Great Mother in her aspect of adviser and admonisher. She is the source of our words money and monetary.

pointed firs coming out against the pink sky- and that white orchard and the old Snow Queen. Isn't the breath of the mint delicious? And that tea rose- why, it's a song and a hope and a prayer all in one.

Shortcake.” I ignore him. “Shortcake.” “I do not know anyone by that name.” “Play with me for a minute,” he says it softly, right in my ear. I turn my face to his and try to regulate my breathing. “HR,” I manage. His face is so close to mine I can taste his breath, hot mint sweetness. I can see the tiny stripes in his irises, tiny unexpected sparks of yellow and green. There are so many blues I think of galaxies. Little stars.

Now my evenings have the consolation of mugs of emerald-green tea made with fresh mint. It’s not so bad, but the time seems to stretch, and I’m finding myself in bed by nine, perhaps earlier if I can get away with it. It’s a profoundly unsociable way of living, but it gives me those clearheaded early mornings in the inky dark, when I light candles around the house and relish two straight hours when nobody can make any demands on me.

Salmon with whisky-maple glaze, surrounded by a trio of colors- peas with mint, carrots with maple and thyme, and neeps and tatties with nutmeg and parsley. Green, orange, white. And we can put the salmon on a bed of risotto and mushrooms.

If you want me to be flirty, then bring wine. If you want me to take off my top and dance on the table, then bring tequila. And if you want me to be happy, then bring mint chocolate chip ice cream—the green kind with big chocolate chunks in it.

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

Ahead, a house sits close to the road: a small, single-story place painted mint green. Ivy grows up one corner and onto the roof, the green tendrils swaying like a girl's hair let loose from a braid. In front there's a full and busy vegetable garden, with plants jostling for real estate and bees making a steady, low, collective hum. It reminds me of the aunties' gardens, and my nonna's when I was a kid. Tomato plants twist gently skywards, their lazy stems tied to stakes. Leafy heads of herbs- dark parsley, fine-fuzzed purple sage, bright basil that the caterpillars love to punch holes in. Rows and rows of asparagus. Whoever lives here must work in the garden a lot. It's wild but abundant, and I know it takes a special vigilance to maintain a garden of this size. The light wind lifts the hair from my neck and brings the smell of tomato stalks. The scent, green and full of promise, brings to mind a childhood memory- playing in Aunty Rosa's yard as Papa speaks with a cousin, someone from Italy. I am imagining families of fairies living in the berry bushes: making their clothes from spiderweb silk, flitting with wings that glimmer pink and green like dragonflies'.

Later, I was in a bathroom stall. Eric was on his knees. My dick was in his mouth, my head back against warm ceramic tile that shook with the beat of the music. My fingers were in his hair and everything was hot and wet. I grunted a warning and he backed away, jacking me until I came on the dirty floor. He stood up and kissed me while he jerked himself off. He sighed into my mouth. He tasted like stale beer and mint. He came on his hand. I felt raw. “Thanks,” he said, zipping up his pants. “That was great.” “Sure,” I said, because I was unsure of what else to say. “You too.” And then he left. I

She walked over to the tomato bushes, the centerpiece of the spectacular garden plot. In her mind's eye she could see her mother in a house dress that somehow looked pretty on her, a green-sprigged apron, bleached Keds with no socks, a straw hat to keep the sun from her eyes. Mamma never hurried in the garden, and she used all her senses while tending it. She would hold a tomato in the palm of her hand, determining its ripeness by its softness and heft. Or she would inhale the fragrance of pepperoncini or bell peppers, test a pinch of flat leaf parsley or mint between her teeth. Everything had to be at its peak before Mamma brought it to the kitchen.

It was little trouble to boil up mutton and water and mash in some leeks, garlic, and green herbs, then leave it to bubble away in its own good time. The elementary pattern these Mesopotamian recipes took was: prepare water, add fat and salt to taste; add meat, leeks, and garlic; cook in the pot; maybe add fresh coriander or mint; and serve.

One pound fifty pence for mushy peas. Our shopping done, we climb a flight of stairs to the fish market, then the stall that smells of vinegar. Two orders of mushy peas slathered in tangy mint sauce, bright green heaven in Styrofoam cups. We walk through the old market square, Nan and me window shopping. We eat, never thinking this is the last time.

Le mal du pays.” The quiet, melancholy music gradually gave shape to the undefined sadness enveloping his heart, as if countless microscopic bits of pollen adhered to an invisible being concealed in the air, ultimately revealing, slowly and silently, its shape. This time the being took on the shape of Sara—Sara in her mint-green short-sleeved dress. The ache in his heart returned. Not an intense pain, but the memory of intense pain. What did you expect? Tsukuru asked himself. A basically empty vessel has become empty once again. Who can you complain to about that? People come to him, discover how empty he is, and leave. What’s left is an empty, perhaps even emptier, Tsukuru Tazaki, all alone. Isn’t that all there is to it?

O Thebes! garland yourself in all the green there is — ivy green, olive green, fennel green, growing green, yearning green, wet sap green, new grape green, green of youth and green of branches, green of mint and green of marsh grass, green of tea leaves, oak and pine, green of washed needles and early rain, green of weeds and green of oceans, green of bottles, ferns and apples, green of dawn-soaked dew and slender green of roots, green fresh out of pools, green slipped under fools, green of the green fuse, green of the honeyed muse, green of the rough caress of ritual, green undaunted by reason or delirium, green of jealous joy, green of the secret holy violence of the thyrsos, green of the sacred iridescence of the dancе — and let all the land of Thebes dance! with Dionysos leading, to the mountains! to the mountains! where the mob of women waits! They’ve forsaken their shuttles, they’ve left their looms, they’ve dropped their aprons and taken up their stations on Dionysos’ mountain!

You outdid yourself,” I said, popping a seasoned slice of radish into my mouth. A pinch of salt hit my tongue. Curried vegetables in muted hues of green and orange were piled high in a bowl. Spicy dhal with a swirl of paprika-induced red glistening on the surface simmered in a pot next to a platter of saffron-infused yellow rice. On the granite countertop, crispy papad with hot spots of fennel were stacked on a metal dish beside an open container of creamy raita with bright pieces of mint leaves.

Yessir, they’s big money involved in this park fight, that’s the story. Dyer’s the mouthpiece for them east coast developers that has fought that park idea for years; them boys are workin day and night to grab that real estate before all them nature-lovers and such get the Glades nailed down by the federl gov’mint. You ain’t seen all that stuff in the papers? Gettin the public fired up against the feds for wastin half of Florida on this big green nothin? Stead of sellin off that land and cuttin taxes?

Either Jupiter or Saturn was still visible, pale against the lightening sky. The wind was blustery and full of voices. I sat as sun lipped the horizon. The grass changed in the light, from brown to yellowish to green. The grass: it was green. It was the end of March. I'd been in the country for three weeks. All around me, as if the scales had fallen from my eyes, I saw color flushing the slopes, a color I'd never again hoped to see: that green that is the herald of flavor and pleasure, that says: look, says: wait, says: taste: the gates of the underworld unlatched for mints and sorrels and pine-dark needles in shade and the pale sun-swell of the honeysuckle that bells out the triumphant return, after long winter, of a daughter. It was a green made possible by a man who held in his sway horticulturalists and biologists and chicken geneticists and meteorologists who could control the weather itself, and I forgot those wan, distant orbs in the sky as I opened my mouth, I bayed. And then, at last, it was spring.

What could he say that might make sense to them? Could he say love was, above all, common cause, shared experience? That was the vital cement, wasn’t it? Could he say how he felt about their all being here tonight on this wild world running around a big sun which fell through a bigger space falling through yet vaster immensities of space, maybe toward and maybe away from Something? Could he say: we share this billion-mile-an-hour ride. We have common cause against the night. You start with little common causes. Why love the boy in a March field with his kite braving the sky? Because our fingers burn with the hot string singeing our hands. Why love some girl viewed from a train, bent to a country well? The tongue remembers iron water cool on some long lost noon. Why weep at strangers dead by the road? They resemble friends unseen in forty years. Why laugh when clowns are hit by pies? We taste custard, we taste life. Why love the woman who is your wife? Her nose breathes in the air of a world that I know; therefore I love that nose. Her ears hear music I might sing half the night through; therefore I love her ears. Her eyes delight in seasons of the land; and so I love those eyes. Her tongue knows quince, peach, chokeberry, mint and lime; I love to hear it speaking. Because her flesh knows heat, cold, affliction, I know fire, snow, and pain. Shared and once again shared experience. Billions of prickling textures. Cut one sense away, cut part of life away. Cut two senses; life halves itself on the instant. We love what we know, we love what we are. Common cause, common cause, common cause of mouth, eye, ear, tongue, hand, nose, flesh, heart, and soul.

Boney freckled knees pressed into bits of bark and stone, refusing to feel any more pain. Her faded t-shirt hugged her protruding ribs as she held on, hunched in silence. A lone tear followed the lumpy tracks down her cheek, jumped from her quivering jaw onto a thirsty browned leaf with a thunderous plop. Then the screen door squeaked open and she took flight. Crispy twigs snapped beneath her bare feet as she ran deeper and deeper into the woods behind the house. She heard him rumbling and calling her name, his voice fueling her tired muscles to go faster, to survive. He knew her path by now. He was ready for the hunt. The clanging unbuckled belt boomed in her ears as he gained on her. The woods were thin this time of year, not much to hide behind. If she couldn’t outrun him, up she would go. Young trees teased her in this direction, so she moved east towards the evergreens. Hunger and hurt left her no choice, she had to stop running soon. She grabbed the first tree with a branch low enough to reach, and up she went. The pine trees were taller here, older, but the branches were too far apart for her to reach. She chose the wrong tree. His footsteps pounded close by. She stood as tall as her little legs could, her bloodied fingers reaching, stretching, to no avail. A cry of defeat slipped from her lips, a knowing laugh barked from his. She would pay for this dearly. She didn’t know whether the price was more than she could bear. Her eyes closed, her next breath came out as Please, and an inky hand reached down from the lush needles above, wound its many fingers around hers, and pulled her up. Another hand, then another, grabbing her arms, her legs, firmly but gently, pulling her up, up, up. The rush of green pine needles and black limbs blurred together, then a flash of cobalt blue fluttered by, heading down. She looked beyond her dangling bare feet to see a flock of peculiar birds settle on the branches below her, their glossy feathers flickered at once and changed to the same greens and grays of the tree they perched upon, camouflaging her ascension. Her father’s footsteps below came to a stomping end, and she knew he was listening for her. Tracking her, trapping her, like he did the other beasts of the forest. He called her name once, twice. The third time’s tone not quite as friendly. The familiar slide–click sound of him readying his gun made her flinch before he had his chance to shoot at the sky. A warning. He wasn’t done with her. His feet crunched in circles around the tree, eventually heading back home. Finally, she exhaled and looked up. Dozens of golden-eyed creatures surrounded her from above. Covered in indigo pelts, with long limbs tipped with mint-colored claws, they seemed to move as one, like a heartbeat. As if they shared a pulse, a train of thought, a common sense. “Thank you,” she whispered, and the beasts moved in a wave to carefully place her on a thick branch.

Romance Sonambulo" Green, how I want you green. Green wind. Green branches. The ship out on the sea and the horse on the mountain. With the shade around her waist she dreams on her balcony, green flesh, her hair green, with eyes of cold silver. Green, how I want you green. Under the gypsy moon, all things are watching her and she cannot see them. Green, how I want you green. Big hoarfrost stars come with the fish of shadow that opens the road of dawn. The fig tree rubs its wind with the sandpaper of its branches, and the forest, cunning cat, bristles its brittle fibers. But who will come? And from where? She is still on her balcony green flesh, her hair green, dreaming in the bitter sea. —My friend, I want to trade my horse for her house, my saddle for her mirror, my knife for her blanket. My friend, I come bleeding from the gates of Cabra. —If it were possible, my boy, I’d help you fix that trade. But now I am not I, nor is my house now my house. —My friend, I want to die decently in my bed. Of iron, if that’s possible, with blankets of fine chambray. Don’t you see the wound I have from my chest up to my throat? —Your white shirt has grown thirsty dark brown roses. Your blood oozes and flees a round the corners of your sash. But now I am not I, nor is my house now my house. —Let me climb up, at least, up to the high balconies; Let me climb up! Let me, up to the green balconies. Railings of the moon through which the water rumbles. Now the two friends climb up, up to the high balconies. Leaving a trail of blood. Leaving a trail of teardrops. Tin bell vines were trembling on the roofs. A thousand crystal tambourines struck at the dawn light. Green, how I want you green, green wind, green branches. The two friends climbed up. The stiff wind left in their mouths, a strange taste of bile, of mint, and of basil My friend, where is she—tell me— where is your bitter girl? How many times she waited for you! How many times would she wait for you, cool face, black hair, on this green balcony! Over the mouth of the cistern the gypsy girl was swinging, green flesh, her hair green, with eyes of cold silver. An icicle of moon holds her up above the water. The night became intimate like a little plaza. Drunken “Guardias Civiles” were pounding on the door. Green, how I want you green. Green wind. Green branches. The ship out on the sea. And the horse on the mountain.

You coming with us?” “Not this time. I’ve got a different errand to run.” “Okay.” She reached up and tucked my hair behind my ear affectionately. “Be careful. I wouldn’t want anything to happen to the worst Spanish student in the history of the language.” I laughed. “No probelmo.” By the time I found Reth, he was deep in discussion with the banshees, their discordant voices chiding him for something or other. I hated to pull him away from getting chewed out, but it had to be done. Another faeries, all spring and mint green, was with him. After briefly explaining about the location of the dancers, she left to retrieve them. I wanted to send Reth because I trusted him more, but he didn’t look good. I’d keep him with me so I could keep an eye on him. He wouldn’t ask for help—not from anyone—but I’d be there no matter what. When we got back to the house, Lend was already there with several grocery bags full of bread. Reth turned his head away as though the very sight of it was distasteful. “Even the food of this world is nothing but decay.” Clearly he had never tried pizza, because honestly. We linked hands—my ex-boyfriend, my boyfriend, and my former friend-then-enemy-then-friend and I—and walked through a door to see if maybe empty carbs were good for something after all.

Then stole into her the hint of ecstasy. She pressed her face to her knees. The very terribleness of the winters-the very fear and dread subduced her and filled her veins with strong wine. And the beauty-the fierce, dreadful beauty of winter! The summers-Oh, the summers! The unbelievable deep blue of the mountain sky-the huge sculptured skies, the green grass-the young animals, wild and free with startled eyes, the swift-running heels kicking, the perfume, smell of sage and mint and pine and grass and clover and snow, clean from the sweep of hundreds of miles of emptiness-and the loneliness-ah, not loneliness, but serene, deep, tranquil solitude.

Madarjoon was reminding Oliver how to set a table, while Benyamin and Alice carried steaming dishes into the dining room in preparation for their dinner. The air was thick with the aroma of saffron and fresh turmeric, cinnamon and salted olive oil; fresh bread was cooling on the kitchen counter beside large plates of fluffy rice, sautéed raisins, heaps of barberries, and sliced almonds. Feta cheese was stacked beside a small mountain of fresh walnuts—still soft and damp—and handfuls of basil, mint, scallions, and radishes. There were spiced green beans, ears of grilled corn, dense soups, bowls of olives, and tricolored salads. There was so much food, in fact, I simply cannot describe it all. But

Le mal du plays.” The quiet, melancholy music gradually gave shape to the undefined sadness enveloping his heart, as if countless microscopic bits of pollen adhered to an invisible being concealed in the air, ultimately revealing, slowly and silently, its shape. This time the being took on the shape of Sara—Sara in her mint-green short-sleeved dress. The ache in his heart returned. Not an intense pain, but the memory of intense pain. What did you expect? Tsukuru asked himself. A basically empty vessel has become empty once again. Who can you complain to about that? People come to him, discover how empty he is, and leave. What’s left is an empty, perhaps even emptier, Tsukuru Tazaki, all alone. Isn’t that all there is to it?

He was quiet as he pulled out his phone and began typing something in. I watched as he searched feminine products, and boxes of tampons, pads, and liners came up in various sizes and brands. “Fucking hell… why are there so many flavours?” I stilled on the spot, my eyes going wide as I stared at him, wondering if I heard him correctly. “I beg your pardon?” “Look here!” He held up his phone, showing a picture of a box marked green for small. “I think this means mint or lime… there’s also yellow. Is that lemon? Or do you want oranges?” He scrolled through, looking at the different sizes, and it took literally every ounce of self-control I had to not burst into laughter as he continued his search. “What flavour should I ask for, love?

Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate.

The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.

Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best? Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons? "Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).

This small lake was of most value as a neighbor in the intervals of a gentle rain-storm in August, when, both air and water being perfectly still, but the sky overcast, mid-afternoon had all the serenity of evening, and the wood thrush sang around, and was heard from shore to shore. A lake like this is never smoother than at such a time; and the clear portion of the air above it being, shallow and darkened by clouds, the water, full of light and reflections, becomes a lower heaven itself so much the more important. From a hilltop near by, where the wood had been recently cut off, there was a pleasing vista southward across the pond, through a wide indentation in the hills which form the shore there, where their opposite sides sloping toward each other suggested a stream flowing out in that direction through a wooded valley, but stream there was none. That way I looked between and over the near green hills to some distant and higher ones in the horizon, tinged with blue. Indeed, by standing on tiptoe I could catch a glimpse of some of the peaks of the still bluer and more distant mountain ranges in the northwest, those true-blue coins from heaven’s own mint, and also of some portion of the village. But in other directions, even from this point, I could not see over or beyond the woods which surrounded me.

Romance of the sleepwalker" Green, as I love you, greenly. Green the wind, and green the branches. The dark ship on the sea and the horse on the mountain. With her waist that’s made of shadow dreaming on the high veranda, green the flesh, and green the tresses, with eyes of frozen silver. Green, as I love you, greenly. Beneath the moon of the gypsies silent things are looking at her things she cannot see. Green, as I love you, greenly. Great stars of white hoarfrost come with the fish of shadow opening the road of morning. The fig tree’s rubbing on the dawn wind with the rasping of its branches, and the mountain cunning cat, bristles with its sour agaves. Who is coming? And from where...? She waits on the high veranda, green the flesh and green the tresses, dreaming of the bitter ocean. - 'Brother, friend, I want to barter your house for my stallion, sell my saddle for your mirror, change my dagger for your blanket. Brother mine, I come here bleeding from the mountain pass of Cabra.’ - ‘If I could, my young friend, then maybe we’d strike a bargain, but I am no longer I, nor is this house, of mine, mine.’ - ‘Brother, friend, I want to die now, in the fitness of my own bed, made of iron, if it can be, with its sheets of finest cambric. Can you see the wound I carry from my throat to my heart?’ - ‘Three hundred red roses your white shirt now carries. Your blood stinks and oozes, all around your scarlet sashes. But I am no longer I, nor is this house of mine, mine.’ - ‘Let me then, at least, climb up there, up towards the high verandas. Let me climb, let me climb there, up towards the green verandas. High verandas of the moonlight, where I hear the sound of waters.’ Now they climb, the two companions, up there to the high veranda, letting fall a trail of blood drops, letting fall a trail of tears. On the morning rooftops, trembled, the small tin lanterns. A thousand tambourines of crystal wounded the light of daybreak. Green, as I love you, greenly. Green the wind, and green the branches. They climbed up, the two companions. In the mouth, the dark breezes left there a strange flavour, of gall, and mint, and sweet basil. - ‘Brother, friend! Where is she, tell me, where is she, your bitter beauty? How often, she waited for you! How often, she would have waited, cool the face, and dark the tresses, on this green veranda!’ Over the cistern’s surface the gypsy girl was rocking. Green the bed is, green the tresses, with eyes of frozen silver. An ice-ray made of moonlight holding her above the water. How intimate the night became, like a little, hidden plaza. Drunken Civil Guards were beating, beating, beating on the door frame. Green, as I love you, greenly. Green the wind, and green the branches. The dark ship on the sea, and the horse on the mountain.

Under the spell of moonlight, music, flowers, or the cut and smell of good tweeds, I sometimes feel the divine urge for an hour, a day or maybe a week. Then it is gone and my interest returns to corn pone and mustard greens, or rubbing a paragraph with a soft cloth. Then my ex-sharer of a mood calls up in a fevered voice and reminds me of every silly thing I said, and eggs me on to say them all over again. It is the third presentation of turkey hash after Christmas. It is asking me to be a seven-sided liar. Accuses me of being faithless and inconsistent if I don’t. There is no inconsistency there. I was sincere for the moment in which I said the things. It is strictly a matter of time. It was true for the moment, but the next day or the next week, is not that moment. No two moments are any more alike than two snowflakes. Like snowflakes, they get that same look from being so plentiful and falling so close together. But examine them closely and see the multiple differences between them. Each moment has its own task and capacity; doesn’t melt down like snow and form again. It keeps its character forever. So the great difficulty lies in trying to transpose last night’s moment to a day which has no knowledge of it. That look, that tender touch, was issued by the mint of the richest of all kingdoms. That same expression of today is utter counterfeit, or at best the wildest of inflation. What could be more zestless than passing out canceled checks?

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Elizabeth’s breakfast had cured Ian’s hunger, in fact, the idea of ever eating again made his stomach churn as he started for the barn to check on Mayhem’s injury. He was partway there when he saw her off to the left, sitting on the hillside amid the bluebells, her arms wrapped around her knees, her forehead resting atop them. Even with her hair shining like newly minted gold in the sun, she looked like a picture of heartbreaking dejection. He started to turn away and leave her to moody privacy; then, with a sigh of irritation, he changed his mind and started down the hill toward her. A few yards away he realized her shoulders were shaking with sobs, and he frowned in surprise. Obviously there was no point in pretending the meal had been good, so he injected a note of amusement into his voice and said, “I applaud your ingenuity-shooting me yesterday would have been too quick.” Elizabeth started violently at the sound of his voice. Snapping her head up, she stared off to the left, keeping her tear-streaked face averted from him. “Did you want something?” “Dessert?” Ian suggested wryly, leaning slightly forward, trying to see her face. He thought he saw a morose smile touch her lips, and he added, “I thought we could whip up a batch of cream and put it on the biscuit. Afterward we can take whatever is left, mix it with the leftover eggs, and use it to patch the roof.” A teary chuckle escaped her, and she drew a shaky breath but still refused to look at him as she said, “I’m surprised you’re being so pleasant about it.” “There’s no sense crying over burnt bacon.” “I wasn’t crying over that,” she said, feeling sheepish and bewildered. A snowy handkerchief appeared before her face, and Elizabeth accepted it, dabbing at her wet cheeks. “Then why were you crying?” She gazed straight ahead, her eyes focused on the surrounding hills splashed with bluebells and hawthorn, the handkerchief clenched in her hand. “I was crying for my own ineptitude, and for my inability to control my life,” she admitted. The word “ineptitude” startled Ian, and it occurred to him that for the shallow little flirt he supposed her to be she had an exceptionally fine vocabulary. She glanced up at him then, and Ian found himself gazing into a pair of green eyes the amazing color of wet leaves. With tears still sparkling on her long russet lashes, her long hair tied back in a girlish bow, her full breasts thrusting against the bodice of her gown, she was a picture of alluring innocence and intoxicating sensuality. Ian jerked his gaze from her breasts and said abruptly, “I’m going to cut some wood so we’ll have it for a fire tonight. Afterward I’m going to do some fishing for our supper. I trust you’ll find a way to amuse yourself in the meantime.” Startled by his sudden brusqueness, Elizabeth nodded and stood up, dimly aware that he did not offer his hand to assist her.

1. Classic Pine-Mint Smoothie This recipe is indeed a classic. Simple and reliably delicious and good for a newbie to green smoothies. Two cups is a lot of pineapple so it’s best to use a sweet(ish) one. If it’s too acid or sour then add more leaves and some sweetener. You could add dried figs or apricots or soft dates. See notes on the pages just before the recipes. 1 cup water 2 cups pineapple (fresh or frozen) 1 avocado 1 cup mint leaves 1 cup of spinach leaves or other mild green Ice and extra water to get to your desired temperature and consistency.

  Over a bowl of steaming feu, Chinese noodle soup, Mon kept talking. As always, the soup was served with a plate piled high with fresh greens—cilantro and mint, bean sprouts and lemon—that one added for taste. On the table sat an assortment of Lao and Thai condiments like fish paste, chili peppers, and hot sauce. I usually stayed away from these deadly bottles. Mon, on the other hand, dumped a healthy dose of each into her bowl. Just one

All told, three huge economic engines—the banks, the auto companies, and the stimulus bill—were in a state of play, placing more economic power in the hands of Obama and his party than any U.S. government since the administration of Franklin Delano Roosevelt. Imagine, for a moment, if his administration had been willing to invoke its newly minted democratic mandate to build the new economy promised on the campaign trail—to treat the stimulus bill, the broken banks, and the shattered car companies as the building blocks of that green future.

Her hair was in two French braids, and she was wearing a blue-and-white flowered cotton pajama top, a necklace of large red beads, yellow denim shorts, yellow-and-mint green argyle socks, and pink flip-flops.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

The flower display continued through the town. Window boxes adorned the shop fronts, hanging baskets hung from patent black lampposts, trees grew tall in the main street. Each building was painted a different refreshing color and the main street, the only street, was a rainbow of mint greens, salmon pinks, lilacs, lemons, and blues. The pavements were litter free and gleaming as soon as you averted your gaze above the gray slate roofs you found yourself surrounded by majestic green mountains.

Thus the one absolutely essential requirement for the art of cooking is a love for its raw materials: the shape and feel of eggs, the sniff of flour, or mint, or garlic, the marvelous form and shimmer of a mackerel, the marbled red texture of a cut of beef, the pale green translucence of fresh lettuce, the concentric ellipses of a sliced onion, and the weight, warmth, and resilience of flour–dusted dough under your fingers. The spiritual attitude of the cook will be all the more enriched if there is a familiarity with barns and vineyards, fishing wharves and dairies, orchards and kitchen gardens.

If possible, get the ingredients at your local farmer’s market. Food tastes better when you know where it comes from. ⅓ cup honey 2 cups melon cubes ⅓ cup lemon or lime juice 2 cups green seedless grapes 6 fresh mint leaves, 1 cup fresh blueberries finely snipped 1 cup fresh pineapple chunks Use a whisk or hand mixer to whip the honey until it turns thick and opaque. Add the lemon or lime, then stir in the mint leaves. Combine the fruit in a large glass or pottery bowl. Pour the honey mixture over and stir gently to coat. Serve immediately with a clear flute of sparkling water or Prosecco. [Source: Original]

2 grilled chicken breasts, diced 1 avocado, peeled and diced 5-6 green lettuce leaves, cut in stripes 3-4 green onions, finely chopped 5-6 radishes, sliced 7-8 grape tomatoes 2 tbsp lemon juice 3 tbsp extra virgin olive oil 1 tsp dried mint salt and black pepper, to taste

We opened a second bottle of Merlot on the soft leather of our pretty mint-green couch. I’d been intoxicated only a handful of instances in my life. Bittersweet truth blooming, a dandelion in my heart, I confessed to him that I was feeling rootless. I whispered in the small cave of my love’s ear, “I am a lost ship.

I've got a leftover cooked pork chop from dinner last night, an acorn squash, pistachio nuts, and honey vinegar." "Okay," I say, practically watching the wheels turning in his little head. "Time starts... now!" Ian gets down to business, steeling his little chef's knife. "Talk me through it as you go," I say. "I'm going to do a pork chop and roasted squash quesadilla with pistachio chimichurri and honey vinegar crema." "That seems smart. Tell me why as you prep." Ian begins slicing the acorn squash into rings, laying them on a baking sheet and drizzling with olive oil. "Well, the pork chop is already cooked, and quesadillas are a smart use for leftovers because they cook fast so things don't have time to dry out or get tough. The squash has good sweetness, which will go well with the pork, and will also be friends with the honey vinegar." "Good. Why not just toss the pistachios into the quesadilla?" He seasons the acorn squash rings expertly with kosher salt, taking a pinch from the bowl and holding his hand at eye level, raining the salt crystals down evenly over the squash, and then pops the tray in the oven. "Because the heat of cooking would make them lose their snap and you need that textural element for contrast with the soft quesadilla." "Excellent. Tell me about the chimichurri." He throws the pistachios into a small nonstick sauté pan and starts to toast them. "Well, I'm toasting the nuts to bring out the flavor and intensify the crunch, and I'm going to chop them roughly and mix them with minced green olives, mint, parsley, shallots, olive oil, a touch of the honey vinegar, maybe some red pepper flakes for heat.

Any meal that includes all six tastes is balancing to all doshas. Unless someone is very imbalanced, a six-taste meal is enough. In the case of any imbalance, keep meals simple, light, fresh, and easy to digest. This will suit all doshas. Prepare a large single-course meal and adjust portion size and spicing for individual doshas. For example, say you make rice, mung dal, and sautéed greens for a group. A person with vata imbalance can make the rice their largest portion, and add an extra dollop of ghee or stir in their favorite warming spice. A person with pitta imbalance can have equal portions and add a generous garnish of fresh cilantro, mint, or dill. A person with kapha imbalance can reduce the portion of rice, favoring instead the dal and the greens, and sprinkle with red pepper flakes. Use meal plans as templates, and be creative. Repeat days that work well for you.. Pick one day of the week to prepare foods in advance.

Store-bought spices are often sprayed with preservatives to extend shelf life, and yet they lose potency over time. Purchase spices whole and grinds small amounts at a time. Preserve them in airtight glass jars to keep them fresh. Pantry Whole mung beans Split mung beans, also called yellow dal or moong dal Basmati rice Ghee, or grass-fed unsalted butter to make your own Extra-virgin olive oil Coconut oil Apple cider vinegar Tamari (a Japanese variety of soy sauce that is gluten-free and preservative-free) Almonds, cashews, pumpkin seeds, sunflower seeds Shredded coconut Cocoa powder Raw honey Maple syrup Jaggery or Sucanat Fresh produce Lemons, limes, citrus, in season Apples, berries, seasonal fruits Root vegetables, like carrots, sweet potatoes, turnips, according to season Leafy greens, in season Seasonal favorites like avocado, broccoli, pumpkin Fresh peas and green beans Fresh cilantro, parsley, other herbs Spices/herbs Spring: Ground ginger, cinnamon, turmeric, black pepper, cayenne, or red pepper flakes Summer: Ground coriander, turmeric, fennel seeds, mint, dill Autumn: Ground ginger, cinnamon, cardamom, whole nutmeg, fenugreek Winter: Ground ginger, cinnamon, cloves, turmeric, fenugreek General: Mustard seeds (brown), pink or sea salt, whole peppercorns Miscellaneous Whole-milk plain yogurt Dates

My bike in one of those old-fashioned cruisers, with a mint-green body.

What is it?" Her interest piqued by the heavenly aroma. "Delicious," I said. I could have told her it was soup made up of parsley, spinach, dill, sautéed onions, thin noodles, chickpeas, kidney beans, dried yogurt, dried mint, garlic, oil, and salt, but why spoil the surprise?

Green herbs - mint and coriander - sniff, sniff! I'm hungry for chutney.

I never dreamed I’d find a woman as perfectly suited for me as she is. Alexa loves the color green, but not just any green. It’s a mint green—a sea foam green. The shade suits her well because she has always reminded me of the sea. She is calm like the ocean waves. She is a constant source of light, like a lighthouse. She is hard-working, like a ship in the middle of a storm. She is a safe harbor. She is a bright horizon. And I want to sail into the sunset with her.

Nutmeg." Claudia grabbed the bottle and screwed the cap back on. The story was still filtering through me when a new scent exploded forth. "Orris root," Claudia said, tapping the new bottle on the table. "Am I going too fast for you?" "No," I lied. "Good." Linden blossom. Tonka bean. Benzoin. The smells came at me, little glass missiles fired across the table in rapid succession. "The point is speed and precision," Claudia said. She pushed a stack of papers toward me, the pages divided into rows and columns. "Put each scent in a category. Fresh, floral, woody, spicy, animal, marine, fruity. You need to recognize them instantly, without thinking." The bottles started again, and the world turned into charts and rows, filled with an onslaught of strange names. Litsea cubeba. Frangipani. Neroli. Tagette. Orange broke into pieces, became pettigrain, bergamot, tangerine, mandarin, bitter, sweet, and blood. Pepper was black, green, or pink. Mint was winter, spear, or pepper.

The long side buffet in the dining room is laden with tureens of rendang and fragrant, steaming rice. Sour green mangoes are shredded in a kerabu: a salad tossed with mint, shallots, and dried shrimp drizzled with lime and spicy sambal sauce.

Another key to a perfect salad is the sauce, or vinaigrette. Most people don’t think of vinaigrette as a sauce but it is one of the most important in the French repertoire. It always includes mustard, and shallot, garlic, or chives, either vinegar or lemon juice, and most often peanut oil, though olive and canola oil are rapidly becoming more common. The proportions are 1 tablespoon vinegar, 1 teaspoon mustard, ¼ cup (60ml) oil, a pinch of salt. There can be more to a vinaigrette. Try adding a bit of soy sauce (1 teaspoon) when you add the vinegar, mix oils or use just a nut oil—hazelnut and walnut are my favorites, but almond and peanut oil are delicious, too. You can add different herbs aside from the traditional chives—try tarragon, mint, thyme, basil, or fennel fronds—a flavored mustard, a mix of ground peppercorns. One vital tip for making a great salad, whether green, composed, or otherwise, is to thoroughly toss the leaves in the vinaigrette. Some people ask me if they should toss salad with their hands. My resounding response is “Ugh.” Apparently someone at some time said the French do this but I’ve never witnessed this behavior and cannot imagine anything worse. The best utensils for tossing salad are a wooden spoon and fork, though you can use whatever is easiest for you. The point is to fatiguer la salade, tire out the lettuce, by lifting it up and out of the bowl, turning it, and letting it fall back into the bowl as many times as it takes for the lettuce leaves to begin to feel heavy. When they do, they’re perfectly dressed. And finally, toss the lettuce right before you plan to serve the salad. You cannot do this in advance. The acid in the vinaigrette begins to “cook” the leaves almost immediately—they’ll soon be wilted and soft if they’re left to sit.

door, waited then let herself in, and instantly she saw that her employer was fast asleep, propped up against the pillows in her bed. But this was Mrs Spooner as she had never seen her before. The old lady’s wig was discarded on the dressing table, and with her wispy grey hair floating about her head and without her heavy layers of paint and powder she looked suddenly very old and fragile. Sunday had often helped her to undress but Biddy had always insisted on having complete privacy afterwards, seeing to the rest of her toilette herself. Now the girl saw why. Mrs Spooner was understandably reluctant to let anyone see her like this, so not wishing to upset her she quickly turned about and tiptoed from the room. The incident did bring home to Sunday, however, that Mrs Spooner might be even older than she had thought and she found herself wondering what would happen to herself, Nell and Mickey if their beloved employer should die. But then, feeling utterly selfish and guilty for having such thoughts, she let herself into her room, revelling in the sheer luxury of it. For now, she was just going to enjoy herself. The future would see to itself. Chapter Forty The following morning after Sunday had helped Mrs Spooner to get dressed in yet another outrageous gown, mint-green this time, and enjoying a hearty breakfast in the hotel dining room the three of them set off on a sightseeing tour of London in a horse-drawn carriage.

Imagine, for a moment, if his administration had been willing to invoke its newly minted democratic mandate to build the new economy promised on the campaign trail—to treat the stimulus bill, the broken banks, and the shattered car companies as the building blocks of that green future. Imagine if there had been a powerful social movement—a robust coalition of trade unions, immigrants, students, environmentalists, and everyone else whose dreams were getting crushed by the crashing economic model—demanding that Obama do no less.

She soaked, washed, and trimmed three artichokes, baby purple Romagnas, which would sadly lose their beautiful hue once they hit hot water, then washed and peeled a bunch of pencil-thin asparagus. She pulled out several small zucchini and sliced them into translucent moons. She washed three leeks, slicing them down their centers and peeling back each layer, carefully rinsing away any sand, then chopped the white, light green, and some of the darker parts into a fine dice. She shelled a couple handfuls of spring peas, collecting them in a ceramic bowl. She chopped a bulb of fennel and julienned one more, then washed and spun the fronds. She washed the basil and mint and spun them dry. Last, she chopped the shallots. With the vegetables prepped, she started on the risotto, the base layer for the torta a strati alla primavera, or spring layer cake, she'd been finessing since her arrival, and which she hoped would become Dia's dish. She'd make a total of six 'torte': three artichoke and three asparagus. The trick was getting the risotto to the perfect consistency, which was considerably less creamy than usual. It had to be firm enough to keep its shape and support the layers that would be placed on top of it, but not gummy, the kiss of death for any risotto. She started with a 'soffritto' of shallot, fennel, and leek, adding Carnaroli rice, which she preferred to arborio, pinot grigio, and, when the wine had plumped the rice, spring-vegetable stock, one ladle at a time. Once the risotto had absorbed all the liquid and cooked sufficiently, she divided it into six single-serving crescent molds, placed the molds in a glass baking dish, and popped them all in the oven, which made the risotto the consistency of a soft Rice Krispies treat. Keeping the molds in place, she added the next layer, steamed asparagus in one version, artichoke in the other. A layer of basil and crushed pignoli pesto followed, then the zucchini rounds, flash-sauteed, and the fennel matchsticks, cooked until soft, and finally, the spring-pea puree. She carefully removed the first mold and was rewarded with a near-perfect crescent tower, which she drizzled with red-pepper coulis. Finally, she placed a dollop of chilled basil-mint 'sformato' alongside the crescent and radiated mint leaves around the 'sformato' so that it looked like a sun. The sun and the moon, 'sole e luna,' all anyone could hope for.

Kirill was in the kitchen trying to make party trays of the food that people had been dropping off by the truckload. Why does everyone try to feed you when they know food is the last thing you want? They should drop off bottles of alcohol and lots of mint candies because you need alcohol when you're sad and whether I'm drinking or not, my stomach just felt like it was on the verge of throwing up all the time and mint helped with that.

Stuffed Peppers Fly-flee milishee 2 cups lamb or beef, chopped fine 1 tablespoon butter 2 medium onions, sliced 1⁄2 cup pine nuts Salt and pepper to taste 1⁄4 teaspoon cinnamon 3 tablespoons chopped parsley 12 green peppers 4 ripe tomatoes 1 teaspoon dried mint 2 cups water

The firelight cast harsh shadows over his rugged face, and those eyes glittered raw emerald green. His breath brushed her lips with the scent of wine and mint. “I’ve tried to go easy on you, to be gentle and give you time to trust me, but I see now that you have the instincts of a pinecone.

French Minted Pea Soup Serves: 3 10 ounces frozen green peas 1 small onion, chopped 1 clove garlic, chopped 3 tablespoons VegiZest*, or other no-salt seasoning, adjusted to taste 3 cups water 1 bunch fresh mint leaves (save a few leaves for garnish) 3 regular dates, pitted ½ cup raw cashews ½ tablespoon Spike no-salt seasoning, or other no-salt seasoning, to taste 4 teaspoons fresh lemon juice 4 cups shredded romaine lettuce or chopped baby spinach 2 tablespoons fresh snipped chives Simmer peas, onions, garlic, and seasonings in water for about 7 minutes. Pour pea mixture into a high-powered blender or food processor. Add remaining ingredients except for the lettuce and chives. Blend until smooth and creamy. Add lettuce or spinach and let it wilt in hot liquid. Pour into bowls and garnish with chives and mint leaves. PER SERVING: CALORIES 313; PROTEIN 14g; CARBOHYDRATE 45g; TOTAL FAT 11.4g; SATURATED FAT 1.9g; SODIUM 153mg; FIBER 11.6g; BETA-CAROTENE 4496mcg; VITAMIN C 39mg; CALCIUM 192mg; IRON 9mg; FOLATE 210mcg; MAGNESIUM 156mg; ZINC 3mg; SELENIUM 8.1mcg

Menu Amuse-Bouche Biscotte with a Caviar of Tomatoes and Strawberries Entrées Chilled Zucchini Basil and Mint Velouté Ou Pan-Seared Foie Gras served on Toast with Grilled Strawberries Plat Principal Gigot d'agneau, carved tableside Served with your choice of Pommes de Terre Sarladaise or Mille-Feuilles de Pommes de Terre Served with Greens and Lemon Garlic Shallot Vinaigrette and Multicolored Braised Baby Carrots Ou Lemon Chicken Tajine with Almonds and Prunes Served with Couscous and Seasonal Vegetables Ou Panko-Encrusted Filet de Limande Served with Wild Rice and Grilled Seasonal Vegetables Ou Quinoa, Avocado, and Sweet Potato Timbale (vegan) Served with Rosemary Potatoes

Because there was this guy I fell in love with, and I knew as long as I worked for the FBI he’d never give me another chance.” Jeff stepped off the curb and walked over to a mint green Prius.

1.    Preheat the oven to 350°F. Combine the endive, parsley, ½ cup of the mint, the greens, bread crumbs, 1 tablespoon of the caraway seeds, 1 tablespoon of the coriander seeds, the citrus peel, nutmeg, dates, ½ cup of the capers, the egg, brown sugar, verjuice, and marrow in a large bowl and season with salt and pepper. Season both sides of the lamb with salt and pepper. Spoon the mixture into the center of the lamb and tie closed with kitchen string. Place in a baking pan and bake for 1¼ hours, or until the internal temperature reaches 160°F for medium. Remove the lamb from the pan and let rest for 10 minutes. Meanwhile, bring the stock to a boil in a small sauce pan, until reduced by half. 2.    Add the orange juice to the baking pan and stir well to loosen the pan drippings. Purée the pan drippings with the Renaissance Stock, the remaining 2 tablespoons of mint, the remaining 2 tablespoons of capers, and the granulated sugar until smooth. Stir in the orange zest and warm in a small saucepan. 3.    Place the leg of lamb in the center of a serving platter and spoon the sauce over the lamb. Sprinkle the remaining ½ tablespoon of caraway and coriander seeds over the lamb and around the platter. ORIGINAL RECIPE: A Legge of Lambe searst with Hearbes Strue it as before shewed, with sweet Hearbes and grated Bread, Bisket seeds, a few Coriander-seeds, Lemmon pills minst fine, Nutmeg sliced, sliced Dates, a little grosse pepper, Capers washt cleane: put all together with sixe or seven yolkes of new layd Egges, hard roasted and whole, & put them in your stuffe and worke them with Sugar, Rosewater and verjuyce, and the Marrow of a bone or two, Salt and pepper, put all together into the Skin: Carrawayes and Orangado are fittest garnish for your Dish. MURRELLS TWO BOOKES OF COOKERIE AND CARVING, BOOK 1, 1615

Grapefruit isn't usually my favorite fruit, even in the citrus family," he said, thoughtful. "But this is something else." He was right. It should have been a simple, maybe even boring dish: grapefruit shaved ice, with thin slices of candied grapefruit and mint leaves on top, all heaped into a frozen grapefruit skin. "I think the word you're looking for is transcendent." Somehow the dish was a thousand times greater than the sum of its parts. Each bite of ice literally melted away in my mouth, transforming into something luscious and concentrated, something that brought me right back to being a little kid in my mom's lap, asking for a spoonful of the grapefruit half she'd sprinkled with sugar. But even better. And it was beautiful, too. I was already imagining the way the miniature shards of ice would glitter in my photo, the way the crystallized grapefruit slices would shine like jewels, how the green shreds of mint would keep it from looking too much like something you'd want to wear around your neck.

Pariva was a small village, unimportant enough that it rarely appeared on any maps of Esperia. Bordered by mountains and sea, it seemed untouched by time. The school looked the same as she remembered; so did the market and Mangia Road---a block of eating establishments that included the locally famous Belmagio bakery---and cypress and laurel and pine trees still surrounded the local square, where the villagers came out to gossip or play chess or even sing together. Had it really been forty years since she had returned? It seemed like only yesterday that she'd strolled down Pariva's narrow streets, carrying a sack of pine nuts to her parents' bakery or stopping by the docks to watch the fishing boats sail across the glittering sea. Back then, she'd been a daughter, a sister, a friend. A mere slip of a young woman. Home had been a humble two-storied house on Constanza Street, with a door as yellow as daffodils and cobblestoned stairs that led into a small courtyard in the back. Her father had kept a garden of herbs; he was always frustrated by how the mint grew wild when what he truly wanted to grow was basil. The herbs went into the bread that her parents sold at their bakery. Papa crafted the savory loaves and Mamma the sweet ones, along with almond cakes drizzled with lemon glaze, chocolate biscuits with hazelnut pralines, and her famous cinnamon cookies. The magic the Blue Fairy had grown up with was sugar shimmering on her fingertips and flour dusting her hair like snow. It was her older brother, Niccolo, coaxing their finicky oven into working again, and Mamma listening for the crackle of a golden-brown crust just before her bread sang. It was her little sister Ilaria's tongue turning green after she ate too many pistachio cakes. Most of all, magic was the smile on Mamma's, Papa's, Niccolo's, and Ilaria's faces when they brought home the bakery's leftover chocolate cake and sank their forks into a sumptuous, moist slice. After dinner, the Blue Fairy and her siblings made music together in the Blue Room. Its walls were bluer than the midsummer sky, and the windows arched like rainbows. It'd been her favorite room in the house.

Sometimes school feels like a rerun of a canceled television show. We see the same people in the same mint green hallways wearing the same outfits having the same conversations. It’s not that nothing happens, it’s just that we so quickly forget what came before all this.

Meanwhile, on Dudley Road, stalks of rhubarb grew behind the blue-painted shed and roses bloomed on a bush above the cellar window. The swing set creaked. The stones in the garden path wobbled underneath my feet and there were pink sprigged cushions on the white wicker chairs on the porch. Inside, everything was pink and green, green and pink: the walls in my bedroom the color of the center of a raspberry thumbprint cookie, the floors the color of the sliver of green in after-dinner mints; the floor in my parents' bedroom the same, and the walls a smudged baby pink.

An old client brought me a bottle of Vinho Verde, so I thought I'd try making a green sangria. Perfect for spring, isn't it?" The pitcher was full of honeydew, green apple, green grapes, lime, basil, and mint. It was light and refreshing, with just the right hint of herbal sweetness. I was in love.

Jane could already see the Cherish Hydration merch: mint-green water bottles with wooden caps, rose-quartz tote bags, possibly yoga-friendly T-shirts if she could find the right font. Cooking with Water: Recipes to Help You Cherish Hydration and Breathe Abundantly.

Green tea (matcha)[38] : Inside green tea are polyphénols which are antioxidants (compounds that protect the body's cells from damage caused by free radicals). They are called catechins (EGCG). A Japanese study carried out on a large number of patients has shown that we could limit the growth of malignant cells as well as the growth of the vessels that nourish them in the context of prostate cancer. On the other hand, it would prevent diseased cells from absorbing the glutamine on which they feed. I take it in the form of tablets and powder which I mix with sparkling water and mint which I drink throughout the day. It is a variety of tea from Japan and I chose it because it has 137 times more EGCG than regular green tea. This makes it one of the most powerful antioxidants in the world. In addition, it has long been considered a real medicine by the samurai ! A tea made to measure for me, isn't it ?

cilantro-and-lime-marinated swordfish with avocado sauce, a summer squash tart with goat cheese and mint, a large green salad, and homemade baguettes with black pepper butter that, yes, her mother churned herself like a pioneer woman. This will be followed by peach cobbler with a hot sugar crust topped with fresh whipped cream, and tiny squares of Japanese chocolate.

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

Did you know that, fleeing persecution in Western Europe, Jewish merchants first settled in Poland in the tenth century? That Polish coins minted in the twelfth century bear Hebraic markings? That by the sixteenth century almost three quarters of the world’s Jewish population lived in Poland? That before the war one in ten Poles were Jews?

To eight cups of water, add a handful of bulk dried hibiscus or four bags of tea in which hibiscus is the first ingredient. Then add the juice of one lemon and three tablespoons of erythritol, and leave it in your fridge to cold-brew overnight. In the morning, strain out the hibiscus or take out the tea bags, shake well, and drink throughout the day. That’s something I try to do every day I’m home. For extra credit, add green foam: Pour a cup of the tea into a blender with a bunch of fresh mint leaves, blend on high, and enjoy. You end up with dark-green leafies blended into what may be the highest antioxidant beverage in the world, and it tastes like fruit punch.

I took a popsicle out of the freezers. It was her favorite---sugared violets, mint, and lime zest. The flowers were frozen in the translucent green popsicle, their gorgeous deep purple petals suspended amid tiny flecks of lime zest and a few sprigs of mint.

Entering his condo, a serene space with a muted color palette— or as Luna called it, “B-o-r-i-n-g.”— he kicked off his shoes and made himself a nice cup of green mint tea. And no, it wasn’t sissy. Just ask Hayder, who’d made the mistake of taunting him, only to gasp for breath as Leo timed a perfect shot to his diaphragm. As Leo explained to the pride’s beta while he recovered, “This tea helps focus the mind, which, in turn, gives me great aim.

an artist. My mother’s deluded sense of reality.” What pisses me off is that she talks like she got the short end of the stick. Like her life is full of hard knocks. She doesn’t have a fucking clue what tough luck is like. I think of the mint-green trailer home, of sitting out a storm in a makeshift shelter while we watched our home blow over. “I’m supposed to feel sorry for you?” I ask. A bird begins to warble. In the distance, another returns its call. Her voice is quiet. “I never asked you to feel sorry for me. You asked a question. I gave you an answer,” she confides. “You’re just full of self-pity, aren’t you?” “It isn’t like that.” “Always the victim.” I’m unsympathetic. This girl doesn’t know a damn thing about tough luck. “No,” she hisses at me. She thrusts the fishing rod into my hands. “Take it,” she says. She unzips

QUINOA SALAD 6-8 servings (recipe can be doubled. Makes a great workday lunch over arugula and/or spinach—protein, vegetables, vitamins, fiber, AND low-calorie!) 1 c. uncooked quinoa, rinsed very well and drained (the soapy substance tastes bitter if you don’t rinse it off) Vegetable or chicken broth, if desired 1/2 c. chopped green onions, white and pale green parts only (about 2 bunches) ¾ c. chopped fresh parsley 3-4 Tbsp. chopped fresh mint, to taste (optional) 1 clove minced garlic 1 c. grape or cherry tomatoes, cut in halves or quarters ½ cucumber, chopped ½ cup diced red or yellow pepper 1 can black beans, rinsed and drained (optional) ½ tsp. salt, or to taste (less if you are cooking quinoa in a salted broth) ¼ tsp. pepper, or to taste 3-4 Tbsp. extra virgin olive oil 3-4 Tbsp. fresh lemon juice (1-2 lemons) Cook the quinoa as directed on package—normally about 15 minutes. If it is well rinsed, use about 1-3/4 cups water, or vegetable or chicken broth, for 1 cup of quinoa. It is done when the quinoa sprouts little curly “tails.” If all liquid is not absorbed, strain it to remove the liquid. Chill the cooked quinoa if possible; add vegetables and herbs (and beans, if using). Whisk olive oil, lemon juice, salt & pepper in a bowl with a fork until well blended. Add to salad and mix thoroughly. Taste & correct salt & pepper. Chill salad if possible; the flavors will blend as it sits. Other vegetable/herb choices: carrots, zucchini, cilantro (instead of mint).