Mushroom Picking Quotes

We are stuck with the problem of living despite economic and ecological ruination. Neither tales of progress nor of ruin tell us how to think about collaborative survival. It is time to pay attention to mushroom picking. Not that this will save us—but it might open our imaginations.

Everyone knows how to cook parasols—you soak them in milk, then dip them in egg and breadcrumbs and fry them until they're brown as chops. You can do the same thing with a panther amanita that smells of nuts, but people don't pick amanitas. They divide mushrooms into poisonous and edible, and the guidebooks discuss the features that allow you to tell the difference—as if there are good mushrooms and bad mushrooms. No mushroom book separates them into beautiful and ugly, fragrant and stinking, nice to touch and nasty, or those that induce sin and those that absolve it. People see what they want to see, and in the end they get what they want—clear, but false divisions. Meanwhile, in the world of mushrooms, nothing is certain.

Once, at the dacha, years ago,” she said, “we all decided to go mushroom picking, and our neighbor Vera—she was at least eighty at the time—dashed over to the mirror and started painting her lips. My mother said to her, ‘Aunt Vera, we are going to the woods; who’s the lipstick for?’ And Vera replied—I’ll never forget it—‘Who knows? Maybe that’s where it will happen!

In my carpet bag are the mushrooms that I gathered in the woods. With two fingers I pick up a piece and look at it. Then I take a bite and wait for my body to react. Now I'm in a better mood. In a short time I'll be dead. Or alive. I'm not always sure that there's any difference.

Um… Eve…can I ask…?” “About what?” Eve was still frowning at the pasta like she suspected it to do something clever, like try to escape the pot. “You and Michael.” “Oh.” A surge of pink to Eve’s cheeks. Between that and the fact that she was wearing colors outside of the Goth red and black rainbow, she looked young and very cute. “Well. I don’t know if it’s – God, he’s just so–” “Hot?” Claire asked. “Hot,” Eve admitted. “Nuclear hot. Surface of the sun hot. And–” She stopped, the flush in her cheeks getting darker. Claire picked up a wooden spoon and poked the pasta, which was beginning to loosen up. “And?” “And I was planning on putting the moves on him before all this happened. That’s why I had on the garters and stuff. Planning ahead.” “Oh, wow.” “Yeah, embarrassing. Did he peek?” “When you were changing?” Claire asked. “I don’t think so. But I think he wanted to.” “That’s okay then.” Eve blinked down at the pasta, which had formed a thick white foam on top. “Is it supposed to be doing that?” Claire hadn’t ever seen it happen at her parents’ house. But then again, they hadn’t made spaghetti much. “I don’t know.” “Oh, crap!” The white foam kept growing, like in one of those cheesy science fiction movies. The foam that ate the Glass House…it mushroomed up over the top of the pot and down over the sides, and both girls yelped as it hit the burners and began to sizzle and pop. Claire grabbed the pot and moved it. Eve turned down the burner. “Right, pasta makes foam, good to know. Too hot. Way too hot.” “Who? Michael?” Claire asked, and they dissolved in giggles.

People plan their reading? Takes all kinds… Books just find me. They converge upon me like flocks of benevolent vultures. They follow me home, wagging their tails. I’m pretty sure they breed in the dark, too, like mushrooms. When I finish a book, I pick up whatever looks most appealing from the tottering piles at hand.

We all accepted that this land was a gate to that other world, the realm of spirits and dreams and the Fair Folk, without any question. The place we grew up in was so full of magic that it was almost a part of everyday life - not to say you'd meet one of them every time you went out to pick berries, or draw water from your well, but everyone we knew had a friend of a friend who'd strayed too far into the forest, and disappeared; or ventured inside a ring of mushrooms, and gone away for a while, and come back subtly changed. Strange things could happen in those places. Gone for maybe fifty years you could be, and come back still a young girl; or away for no more than an instant by moral reckoning, and return wrinkled and bent with age. These tales fascinated us, but failed to make us careful. If it was going to happen to you, it would happen, whether you liked it or not.

Was it not youth, the feeling he experienced now, when, coming out to the edge of the wood again from the other side, he saw in the bright light of the sun’s slanting rays Varenka’s graceful figure, in a yellow dress and with her basket, walking with a light step past the trunk of an old birch, and when this impression from the sight of Varenka merged with the sight, which struck him with its beauty, of a yellowing field of oats bathed in the slanting light, and of an old wood far beyond the field, spotted with yellow, melting into the blue distance? He felt his heart wrung with joy. A feeling of tenderness came over him. He felt resolved. Varenka, who had just crouched down to pick a mushroom, stood up with a supple movement and looked over her shoulder.

Except in strict nature reserves, it’s permissible to pick berries and mushrooms – but not other kinds of plants – under Finland’s right of public access.

The mushrooms were grown in the shadow of the Washington rainforest, hand-picked by altar boys.

WHAT KIND OF TIMES ARE THESE There’s a place between two stands of trees where the grass grows uphill and the old revolutionary road breaks off into shadows near a meeting-house abandoned by the persecuted who disappeared into those shadows. I’ve walked there picking mushrooms at the edge of dread, but don’t be fooled this isn’t a Russian poem, this is not somewhere else but here, our country moving closer to its own truth and dread, its own ways of making people disappear. I won’t tell you where the place is, the dark mesh of the woods meeting the unmarked strip of light — ghost-ridden crossroads, leafmold paradise: I know already who wants to buy it, sell it, make it disappear. And I won’t tell you where it is, so why do I tell you anything? Because you still listen, because in times like these to have you listen at all, it’s necessary to talk about trees.

but even with Varenka, Koznyshev almost proposed to her when they were picking mushrooms. Koznyshev had therefore at least contemplated having sex with Varenka. There were no women in that book with whom nobody thought about having sex.

Do you know what a honey mushroom is?" she blurted out, plucking at the hairs on his arm, which was wrapped around her. He was silent for a moment before letting out a husky laugh "No. Why?" "It's the largest living thing on earth. Larger than trees, elephants, whales-this one living thing takes up over three square miles in Oregon." She could almost feel him turning that random fact over in his brain. She was glad she wasn't facing him. This would be so much harder if she had to look into his eyes instead of at the wall. "Like the mushroom cap is over three miles across?" he asked. Harper shook her head. "No, no. That's the amazing part. When you look at it-the part you see aboveground-it's this tiny little mushroom head. It looks so insignificant. They just pop up here and there" she gestures with her fingertips as though she could draw them in the air. "But it creates this root-like system called hyphae. And the hyphae-it spreads and grows and, kind of... takes over underground. One living thing, every cell genetically identical, spreading below the surface to take up this enormous amount of space." Dan was quiet for a moment. "Why are you telling me this?" he asked, placing a kiss into her neck. Harper swallowed and fiddled with the edge of the sheet. "Because thats' what my anxiety feels like-a honey mushroom." She felt Dan tense behind her, but she pushed on." A lot of times, someone on the outside, like you, maybe, sees these clues to it-my fidgeting, my mind seeming a million miles away, panic attacks. But inside" -she tapped her chest- "it's this intricate network of sharp pain and fear that's constantly growing and pulsing through me. It's always there, right beneath my skin, huge and controlling, but no one can see it. I just feel it. And it hurts. So badly. It makes me want to curl up into a ball or sprint out of my skeleton. This huge, inescapable thing inside me that controls me." she paused, picking aggressively at her nails; "It feels cruel to have your own body do that to you".

What’s your hobby, Majime?” Nishioka boldly asked, searching for a friendly overture. A bit of wood ear mushroom was sticking out of a corner of Majime’s mouth. He swallowed it and considered the question before answering. “If I had to pick something, I guess it would be watching people get on the escalator.

To a great extent, friluftsliv is made possible by the Swedish common law of allemansratten (the right of public access), which grants anybody the right to walk, ride a bike or horse, ski, pick berries, or camp anywhere on private land, except for the part that immediately surrounds a private dwelling. In short, that means you can pick mushrooms and flowers, as well as light a campfire and pitch a tent, in somebody else's woods, but not right in front of their house... allemansratten relies on an honor system that can simply be summed up with the phrase "Do not disturb, do not destroy," and trusts that people will use their common sense.

I am holding hands with my mother. I am very small. We are in Caiette, picking mushrooms in the woods. A memory, but it’s a memory so vivid that there’s a feeling of time travel, of visiting the actual moment. What a pleasure to be here again! “Oh look, my lamb,” she says, stooping to pluck a fluted little orange shape from the dark earth, “this one is a chanterelle.

To the Finnish, being outdoors in nature isn't about paying homage to nature or to ourselves, the way it tends to be for Americans. We fetishize are life lists, catalog peaks bagged and capture pristine scenes of grand wilderness It is largely an individual experience. For the Finnish, though, nature is about expressing a close-knit identity. Nature is where they can exult in their nationalistic obsessions of berry-picking, mushrooming, fishing, lake swimming and Nordic skiing.

I would love, though, to be able to forage---to pick the rosemary that grows near my mum's house, the dandelion flowers and their leaves that I've seen on the little patch of grass outside the studios---and to be able to eat the foods the artists in this building are growing, the mushrooms, tomatoes, herbs... I'd love, also, to be able to just go to a normal shop and buy my food, to peel back an aluminum and plastic lid on a polystyrene box and tuck into my dinner in the way a human can with instant ramen.

Chikako and Ben's lives are inexorably linked linked to an ever-expanding list of seasonal tasks. In summer, they work through the garden bounty, drying and pickling the fruits and vegetables at peak ripeness. Fall brings chestnuts to pick, chili paste to make, mushrooms to hunt. Come winter, Noto's seas are flush with the finest sea creatures, which means pickling fish for hinezushi and salting squid guts for ishiri. In the spring, after picking mountain vegetables and harvesting seaweed, they plant the garden and begin the cycle that will feed them, their family, and their guests in the year ahead.

A late arrival had the impression of lots of loud people unnecessarily grouped within a smoke-blue space between two mirrors gorged with reflections. Because, I suppose, Cynthia wished to be the youngest in the room, the women she used to invite, married or single, were, at the best, in their precarious forties; some of them would bring from their homes, in dark taxis, intact vestiges of good looks, which, however, they lost as the party progressed. It has always amazed me - the capacity sociable weekend revelers have of finding almost at once, by a purely empiric but very precise method, a common denominator of drunkenness, to which everybody loyally sticks before descending, all together, to the next level. The rich friendliness of the matrons was marked by tomboyish overtones, while the fixed inward look of amiably tight men was like a sacrilegious parody of pregnancy. Although some of the guests were connected in one way or another with the arts, there was no inspired talk, no wreathed, elbow-propped heads, and of course no flute girls. From some vantage point where she had been sitting in a stranded mermaid pose on the pale carpet with one or two younger fellows, Cynthia, her face varnished with a film of beaming sweat, would creep up on her knees, a proffered plate of nuts in one hand, and crisply tap with the other the athletic leg of Cochran or Corcoran, an art dealer, ensconced, on a pearl-grey sofa, between two flushed, happily disintegrating ladies. At a further stage there would come spurts of more riotous gaiety. Corcoran or Coransky would grab Cynthia or some other wandering woman by the shoulder and lead her into a corner to confront her with a grinning imbroglio of private jokes and rumors, whereupon, with a laugh and a toss of her head, he would break away. And still later there would be flurries of intersexual chumminess, jocular reconciliations, a bare fleshy arm flung around another woman's husband (he standing very upright in the midst of a swaying room), or a sudden rush of flirtatious anger, of clumsy pursuit-and the quiet half smile of Bob Wheeler picking up glasses that grew like mushrooms in the shade of chairs. ("The Vane Sisters")

The difference is that in Scandinavia fears regarding such dangers are fought with familiarity, both at preschool and at home. When you grow up going to the woods on a regular basis, climb those trees, roll down those hills, cross those creeks, scramble up those boulders, those activities don’t feel any more dangerous than sitting on your couch. (Which, it could be argued, is actually far riskier, considering the very real and serious effects of a sedentary lifestyle on children’s health.) “In the forest there are poisonous berries and mushrooms, but instead of telling the children that they can’t pick any of them, we teach them which ones are poisonous,” Linde says. “Otherwise they won’t know once they get out in the woods on their own.

What sort of pasta are you making?" "Pasta con funghi." He watched as she took a bowl of strange, round, reddish brown mushrooms out of the larder. The air immediately filled with their rich, earthy scent. Ripe as a well-cellared cheese, but tinged with the odors of leaf mold and decay, it reminded him a little of the smell of offal in his native Roman dishes. "How many kinds of funghi do you cook with?" he asked. "Oh, hundreds. It just depends on what I find in the woods." "You pick these yourself?" "Of course." As the smell of funghi combined with the scent of hot butter and garlic in the frying pan, Bruno felt his nostrils flare. And not just his nostrils. The smell was stirring up his blood, awakening sensation in a part of him that had been quiescent for a long time.

Isn’t that momentous? Women! A krewe of women. Turning the tide on men! We are making history here. Yes, this moment! Making history.” The woman had barely taken a breath. She tapped Constance on the arm and picked up her fork to begin her hors d’oeuvre of boudin-stuffed mushrooms. Constance leaned toward the woman as if wishing to speak more directly. In truth, she wanted to see the name on the place card. She had time to make out only the first name: Marianne. “Ah, yes, Marianne,” she said. “It is history, isn’t it? You are so very right.” “It is time that women spoke up for themselves, did for themselves, and we are part of that wave that will surely come to shore when we get the vote. But for now, having our own ball will have to suffice.” The woman turned to her neighbor on the other side. “Indeed.” Constance finished the last bit of mushroom, speaking to the air. Her fork clanged on the plate as the uniformed server whisked it away. It was replaced immediately with a sumptuous, but unpretentious luncheon plate of shrimp and asparagus, with a decorative sprig of green grapes.

How is my English?” Tatiana asked Alexander in English. “It’s good,” Alexander replied in English. It was late morning. They were walking through the dense deciduous riverbank woods a few kilometers from home, with two buckets for blueberries, and they were supposed to be talking only in English, but Tatiana backtracked and said in Russian, “I’m reading much better than I’m talking, I think. John Stuart Mill is simply unreadable now instead of unintelligible.” Alexander smiled. “That’s a fine distinction.” He yanked up a couple of mushrooms. “Tania, can we eat these?” Taking them out of his hands and throwing them back on the ground, Tatiana said, “Yes. But we will only be able to eat them once.” Alexander laughed. She said, “I have to teach you how to pick mushrooms, Shura. You can’t just rip them out of the ground like that.” “I have to teach you how to speak English, Tania,” said Alexander. In English, Tatiana continued, “This is my new husband, Alexander Barrington.” And in English, Alexander replied with a smile of pleasure on his face, “And this is my young wife, Tatiana Metanova.” He kissed the top of her braided head and in Russian said, “Tatiana, now say the other words I taught you.” She turned the color of a tomato. “No,” she stated firmly, in English. “I am not saying them.” “Please.” “No. Look for blueberries.” Still in English. She saw that Alexander couldn’t have been less interested in blueberries. “What about later? Will you say them later?” he asked. “Not now, not later,” Tatiana replied bravely. But she was not looking at him. Alexander drew her to him. “Later,” he continued in English, “I will insist that you please me by using your English-speaking tongue in bed with me.” Struggling slightly against him, Tatiana said in English, “It is good I am not understand what you say to me.” “I will show you what I mean,” said Alexander, putting down his bucket. “Later, later,” she acquiesced. “Now, pick up your backet. Collect blueberries.” “All right,” he said in English, not letting go of her. “And it’s bucket. Come on, Tania. Say the other words.” He held her. “Your shyness is an aphrodisiac to me. Say them.” Tatiana, breathless inside and out, said, “All right,” in English. “Pick up your bucket. Let us go house. I will practice love with you.” Alexander laughed. “Make love to you, Tania. Make love to you.

Let me stay in the woods with you,' he said with a huff of breath. I imagined it. Having him share tea with me and Mr. Fox. I could show him the places to pick the sweetest blackberries. We could eat burdock and red clover and parasol mushrooms. At night we would lie on our backs and whisper together. He would tell me about the constellations, about theories of magic, and the plots of television shows he'd seen while in the mortal world. I would tell him all the secret thoughts of my heart. For a moment, it seemed possible. But eventually they would come for him, the way that Lady Nore and Lord Jarel came for me. If he was lucky, it would be his sister's guards dragging him back to Elfhame. If he wasn't, it would be a knife in the dark from one of his enemies. He did not belong here, sleeping in dirt. Scrabbling out an existence at the very edges of things. 'No,' I made myself tell him. 'Go home.' I could see the hurt in his face. The honest confusion that came with unexpected pain. 'Why?' he asked, sounding so lost that I wanted to snatch back my words. 'When you found me tied to that stake, I thought about hurting you,' I told him, hating myself. 'You are not my friend.' I do not want you here. Those are the words I ought to have said, but couldn't because they would be a lie. 'Ah,' he said. 'Well.' I let out a breath. 'You can stay the night,' I blurted out, unable to resist the temptation. 'Tomorrow, you go home. If you don't, I'll use the last favour you owe me from our game to force you. 'What if I go and come back again? he asked, trying to mask his hurt. 'You won't.' When he got home, his sisters and his mother would be waiting. They would have worried when they couldn't find him. They'd make him promise never to do anything like that again. 'You have too much honour.

Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.

I see bacon, green peppers, mushrooms... those are all found in Napolitan Spaghetti. I guess instead of the standard ketchup, he's used curry roux for the sauce? The noodles look similar to fettuccini." "Hm. I'm not seeing anything else that stands out about it. Given how fun and amusing the calzone a minute ago was... ... the impact of this one's a lot more bland and boring..." W-what the heck? Where did this heavy richness come from? It hits like a shockwave straight to the brain! "Chicken and beef stocks for the base... with fennel and green cardamom for fragrance! What an excellent, tongue-tingling curry sauce! It clings well to the broad fettuccini noodles too!" "For extra flavor is that... soy sauce?" "No, it's tamari soy sauce! Tamari soy sauce is richer and less salty than standard soy sauce, with a more full-bodied sweetness to it. Most tamari is made on Japan's eastern seaboard. " "That's not all either! I'm picking up the mellow hints of cheese! But I'm not seeing a single shred of any kind of cheese in here. Where's it hiding?" "Allow me to tell you, sir. First, look at the short edge of a noodle, please." ?! What on earth?! This noodle's got three layers!" "For the outer layers, I kneaded turmeric into the pasta dough. But for the inner layer, I added Parmesan cheese!" "I see! It's the combination of the tamari soy sauce and the parmesan cheese that gives this dish its incredible richness!" "Yeah, but wait a minute! If you go kneading cheese right into the noodles, wouldn't it just melt back out when you boiled them?" No... that's why they're in three layers! With the cheese in the middle, the outer layers prevented it from melting out! The deep, rich curry sauce, underscored with the flavor of tamari soy sauce... ... and the chewy noodles, which hit you with the mellow, robust taste of parmesan cheese with every bite! Many people are familiar with the idea of coating cream cheese in soy sauce... ... but who would have thought parmesan cheese would match this well with tamari soy sauce!

CONGRUENCE Have you ever felt stuck? Maybe you haven’t recruited anyone in a while, and you just can’t seem to break the streak of no success. This causes you to not feel like picking up the phone and getting any more rejection. You don’t feel like talking about the business that day, so you don’t. Can you relate? This is critical for you to always remember. You cannot avoid rejection. Ninety percent of people are always going to tell you that your business is not for them. You have to go through the no’s to get to the yeses. There is no other way around it. You may not like making calls and accepting no’s, but you will like the results and income you will get by doing it consistently enough. Bank on it. So here’s what happens to everyone, myself included. You have a bad day, where everyone says no. You wake up the next day and you just cannot get yourself to make some calls. The whole day goes by and you did nothing to grow your business. The next day, you have a nagging little feeling of guilt about doing nothing the day before, so you start to internalize it. You question whether you know what you are doing. Does the business work? Is it worth the effort? You know the answer is yes, so you don’t quit — but you also do no activity. The next day, that little guilt feeling has mushroomed even bigger. And as time goes on, the guilt turns into self-loathing. You get down on yourself for not performing like you know you could and should. You begin to beat yourself up and even compare yourself to others. Sadly, this can become a downward spiral that is self-inflicted and hard to break out of. Without being wise enough to seek direct help from an upline expert, some people never recover. Instead of fixing their mindset and bringing their goals and the actions back into alignment — getting congruent — they quit the business. These are the blamers who walk the Earth claiming the business didn’t work. No! They stopped working! Don’t be a blamer. Be congruent. Make your activity match up with your WHY in the business. Pick up the phone and snap back into action. Don’t allow yourself to be depressed, because it is a form of depression. Your upline can help you snap out of it. How

Using Shears To Pick Up Sticks – Among they’re many uses. Shears have more uses other than shearing sheep. You can also use them to shear mushrooms off cows and use them to pick up sticks that you find lying around.

Now a Bully can seem like a MONSTER or Just a Mad Kid with nothing to do. For reasons unknown, they are angry and they seem to like picking on YOU!

And anyone can enjoy nature. Thanks to “Right of Every Man”, a law that guarantees people to access any part of Norway that isn’t farmed or within meters from a residential house. You can even put your tent in fields and forests, pick berries or mushrooms on mountains and islands or paddle on fjords and rivers, all year around, all for free. Norway will take your breath away. If for no other reason than being

Marie knew her daughter too well; she knew that even if Lucie were going off to face the devil himself, she’d claim she was just out to pick mushrooms. She jerked her chin interrogatively at a gray stuffed animal, a hippopotamus.

If you don’t like mushrooms, you can use an apple instead. Slice an apple into pieces about five millimeters thick. You’ll be able to experience something different, in contrast to the mushroom’s light blandness. It’s a little sweet, but the crunch can be very refreshing.” I wish I’d picked up an eggplant instead. I’ve never tried substituting an apple for mushrooms in a pizza. Lies. Was it his lies I’d wanted? The first taste of an apple, the serpent’s words—as sweet as honey.

At seven, Liam runs out to pick up some food for us. Her returns forty minutes later with seventy pounds of Chinese food from Orange Garden. "I didn't know what everyone liked. Plus none of us had lunch." He shrugs, unpacking egg rolls, pot stickers, barbecue ribs, pork lo mein, vegetable fried rice, sesame chicken, beef and broccoli, ma po tofu, cashew chicken, shrimp with peapods and water chestnuts, combination chow fun, and mushroom egg foo young. White rice, plenty of sauces, and about forty-two fortune cookies. A six-pack of Tsingtao beer.

After picking up all the ink sacs, the crew set sail once again. Their first stop was Mushroom Town, where they dropped Princess Alicia and her people off. Most of the villager children from Aquatropolis decided to stay on the island, but some insisted on staying on the ship and becoming pirates.

Alex picked up his fork and knife and cut a piece of scallop, then forked it into his mouth with a stack of greens. The seafood was indeed perfectly cooked, tender and sweet and juicy, and the slight tang of the dressing complemented the mild flavors of the scallop. "What's in the dressing?" he asked. A crafty smile formed on her lips, a sparkle in her eye. "The dreaded fennel." "That's fennel? I like it. It's not all that licorice-y." "Not in these concentrations." Rachel took a bite, lifting her eyes to the ceiling as she considered. "I like this one. Simple. Tastes like summer to me. But it's too..." "Common?" "That's exactly it." "I don't know. I like the scallops. They're perfect. Maybe with some sort of starch. Not as light." Rachel took another bite. "Puree. Artichoke maybe, with wild mushrooms.

I take the roasting pan of braised chicken thighs with shallots and tomatoes and mushrooms in a white wine Dijon sauce out of the fridge and pop it in the oven to reheat. I dump the celery root potato puree out of its tub and into my slow cooker to gently warm, then grab the asparagus that I steamed yesterday and set it on the counter to take the chill off. I pull the butter lettuce I bought at Whole Foods out and separate the leaves into a bowl, filling it with cool water as I go, and when they are clean, I pop them into my salad spinner and whizz the crap out of them. They go into the big wooden salad bowl I got in Morocco. When dinnertime comes I'll chop the asparagus and add it to the salad along with some tiny baby marinated artichokes, no bigger than olives, toss with a peppery vinaigrette. The sourdough baguette I picked up goes into the table intact; I love to just let guests tear pieces off at the table. The three cheeses I snagged at the cheese counter get set to the side so that they will be appropriately room temp by the time I serve them after dinner. I might not be French, but all those years there have stuck, and I simply cannot have dinner without some cheese after.

Master,” she called out. “I’ve brought breakfast!”   Honus noted that she was carefully carrying a large leaf, folded to make a package. She sat on the ground close to him, and with a bit of drama, opened her makeshift bundle. When Honus saw what it contained, he shrank back in revulsion.   “Wood grubs!” said Yim. “I found a log full of them.” She picked up a finger-sized larva from the writhing mass on the leaf. Holding it by its dark round head, she placed its plump white body between her teeth. Then she bit down to burst the skin and suck its contents before discarding the head and limp body.   Honus felt the blood drain from his face.   Yim looked at him in surprise. “Haven’t you ever tasted them?” she asked. “They’re like mushrooms, only creamy.” Yim lifted another from the leaf and held it out. “Here, try one.”   As far as Honus was concerned, she might as well have been holding an adder. When he backed away, a look of amusement came to Yim’s face. “I thought Sarfs were brave.”   “That’s disgusting!” exclaimed Honus.   “No, that’s breakfast. I take it you’re not having any.” Yim placed the grub in her mouth and made quick work of it.   “How can you eat caterpillars?” asked Honus, as he backed farther away.   “They’re wood grubs,” Yim replied. “Caterpillars aren’t in season.”   Honus turned his back to Yim, but he could still hear her eat. He felt she was exaggerating the sucking sounds for his benefit. Then Yim giggled and said, “If I ever have to fight you, I’ll know how to arm myself.

The Black Clouds He had trudged through tangles and trailed in steeps for two days scratching his face and extremities into blood. The sun was near to setting and he was not able to overcome the plumb rocks. He had hunger collywobles in his stomach. “Tomorrow I will easily reach the troops…” – he entered a familiar cave with these thoughts and emptying the pockets full of mushrooms picked on the road burnt a flame. He took from the internal pocket a flat bottle of moonshine and swallowed – it removed the fatigue and helped him to rid himself of remorse. He felt stick in his mouth – “As is, I have drunk of bile and smell like lathery horse…» His tousled beard hid all light lines on his face making him more terrible. His large shoulders and brawny arms proved him as a strong person. He almost had no neck – as though, his head was stuck into shoulders. His old and narrow dress fitted close to his body – under it he had military officer’s shirt. Although he avoided twists and turns of war, he was accustomed to the smell of blood and death – he was bright, fearless and volitional like a real fighter. “I could become a good fighter,” – he was sure in it and sometimes expressed this thought loudly watching the fighting troops. Besides everything, the war is ugly also because of the fact that pillagers not wasting the time pillage the dead fighters. When the fights get calm, the Sun illuminates the naked corpses – it is qiute common phenomenon. The most of people think that this action is done by the winner figthers. But they are wrong because the day-time heroes cannot turn into night hyenas. This action is done by pillagers wearing military dress and hang around the attacking troops and, some of them do it with entire family in horse carts. He also was fed by the war – he also wandered following the troops like dark shadow and emtied the dead fighters’ pockets. He often sold the robbed things to fighters. His accomplices robbed in dream even own fellow travellers. But he was more compassionate and never robbed the wounded fighters thinking that it would moderate his sins. He never took the dead figthers’ dress but emptied only their pockets. But the pillagers following him stripped the dead fighters naked. “Thy say that there is a lame necrophiliac pillager among them raping the dead people.” Once, checking the laying fighter’s pockets he saw that the fighter is alive but his leg is torn off and suspended on the skin. Sitting close he started to frankly speak to the fighter consoling him. The fighter asked him to cut his leg off and bury it. He implicitly fulfilled the fighter’s request; coming to consciousness in the evening the fighter cheerfully said that his leg called him to the beyond. At that moment he tried to think about the world above but immediately shook his hand thinking «That’s load of rubbish!» The fighter died in the night and, taking the fighters ring off his finger, he put into sack. The fighters didn’t think about them in the heat of the battle. However, if the fighter caught any of them they unreservedly killed them. Once he always was near to death – however, he could save his life saying that he was carrying the army’s battle to the troops and furthermore, tearfully implored a little reward from officer. Coming back, he emptied his killed accomplices’ pockets ad collected a lot of money and valuables. He hated retreating troops. “Troops should either self-destruct or destroy the enemies!" Rivers of blood, ditches full of human corpses, mothers’ tears – all of these notions were nonsensical rot in his comprehension. Both the victory and defeat also were considered by him as nonsense – he was interested only in trophies. The days when he succeeded to collect rich trophies he could neither sleep in nights nor eat for sake of protecting the robbed values from pillagers but it didn’t weaken him. He willingly studied information about bloody wars and was mostly amazed by the fight of Waterloo: «It

She picked out the most delicious food she could find, brought it home. She’d gotten things that were meaningful, that would connect with this magical time she’d had in the Camargue. Coquilles St. Jacques, glistening pink with the red roe still attached; small local crabs, just like the favouilles they’d seen last night; pencil-thin stalks of asparagus, as green as the fields all around the Manade; delicate squash blossoms, to be stuffed with a duxelles of mushrooms and herbs, the color bright saffron, reminiscent of the garland of flowers painted in the Dempseys’ kitchen.

I pointed at some bright-orange little bells that looked lethal to me. "Are they all edible?" "I would not be serving them to the guests if they weren't," he said. "These chanterelles, they have exquisite taste. These are straw mushrooms." He pointed to a cluster of thin white stalks. "These we call cèpe. These big ones are trumpet royale. And these, morels- although you must never pick these for yourself. The false morels look very similar and can be fatal. Try the chanterelles. You must cook some for your queen. She will approve." "But that thing you were going to buy. How does one cook that?" It looked like a dirty ball of earth. He rolled his eyes. "That, chérie, is worth more per gram than gold. It is a truffle. You do not have truffles?" "No." "Then let me instruct you. The truffle is a fungus that grows on the roots of certain oak trees. Under the soil, you understand. They can only be located by specially trained dogs, oh, and by pigs if they can get at them. They have a deliciously different flavor. We make the truffle oil for cooking, or we use a small amount to raise the quality of the dish.

Cèpes aux Lardons (WILD MUSHROOMS WITH LARDONS) YIELD: 4 SERVINGS I OFTEN MAKE this type of recipe in the summer when wild mushrooms are plentiful. I must emphasize that you should pick only those mushrooms that you can identify with certainty. Join a mycological society in your area if you want to learn about them. A reminder: wild mushrooms should be well cooked—some may cause intestinal problems unless well done—so be sure to cook them for a minimum of 15 minutes. If cèpes are unavailable, large white mushrooms from the supermarket will work well in this recipe. 4 ounces pancetta, lean cured pork, or salt pork, cut into ½-inch pieces (¾ cup) 2 cups water 3 tablespoons good olive oil 1 pound fresh cèpes, cleaned and cut into 1-inch pieces ⅓ cup minced scallions 1 teaspoon chopped fresh thyme Salt and freshly ground black pepper to taste 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 4 slices French bread, brushed with olive oil and toasted Place the pancetta or cured or salt pork in a skillet with the water. Bring to a boil, boil for 10 minutes, then drain and rinse under cool water. Return these lardons to the skillet with the olive oil, and sauté them for about 1 minute. Add the cèpes to the skillet, and cook them, covered, over high heat for about 15 minutes, stirring occasionally, until they are nicely browned on all sides and have a leathery, chewy texture. Add the scallions, thyme, salt, and pepper, and cook over high heat, uncovered, for 2 to 3 minutes. Add the chives and butter, toss to combine them with the other ingredients, and serve immediately on the toasted bread.

Anyone care for a drink?” Rolly asked as he pulled out a bottle of Bulliet bourbon whiskey. It was his favorite drink, and the girls had been nice enough to pick him up a bottle a few days before. “I’ll take a sip,” I said with a nod. I guessed that his willingness to share it with us said a lot about how he felt. I tossed the meat into the skillet along with a handful of morel mushrooms that looked like they had been picked fresh today. Then I accepted the bottle of whiskey and took a sip. The alcohol warmth was a nice way to end the day. I passed it back to the old man. “We should grab a bottle of soda. We worked hard today and can use the calories.” “Plus, I noticed that some of it started to go flat,” Bailey said. “I don’t know about you guys but I would rather drink it while it still has the bubbles.” “At least it still makes a decent mixer when it’s flat,” Tara said with a shrug. “I’ll go grab some kitchenware and soda,” Anna volunteered with a chuckle. “Just don’t eat all of that meat without me. It is starting to smell really good.” The meat sizzled in the pan as one side of it started to sear, and the smell of fresh cooked meat mixed with the wild mushrooms started to fill the air. “Don’t worry, Tav has enough meat for all of us,” Tara teased. “He most certainly does,” Paige agreed as she stared at me with a hungry look in her eyes. “I just want some of that venison,” Rolly said as he shook his head. “You guys have to wait until I go to bed to eat anything else.” “Of course, we aren't animals,” Bailey said. “Speak for yourself,” Paige growled as she shot her friend a wicked grin.

1 large aubergine, cut into bite-sized chunks (about 2cm) 150g shiitake mushrooms (or brown, chestnut or white mushrooms), stems removed, thinly sliced 10 cherry tomatoes, halved 800ml coconut milk 400ml good-quality vegetable stock 100g tenderstem broccoli, cut into large chunks 100g dried rice vermicelli noodles, or other thin noodles 2–3 tbsp kecap manis 1–2 tbsp rice vinegar or white wine vinegar Sea salt, to taste Coconut oil or sunflower oil, for frying Kerupuk or prawn crackers, to serve Lime wedges, to serve For the spice paste Large bunch of coriander 4 garlic cloves, peeled and sliced 2 small banana shallots or 4 Thai shallots, peeled and sliced 4 long red chillies, half deseeded, all sliced 2cm piece of ginger (about 10g), peeled and sliced 1 lemongrass stalk, outer woody layers removed, thinly sliced 1 tsp ground coriander Pick some of the coriander leaves from the stalks and set aside to use as a garnish. Place all the coriander stalks and remaining leaves, along with the other spice paste ingredients, in a food processor and blend to a smooth paste. Heat 2 tablespoons of oil in a wide, deep saucepan or casserole dish over a medium heat and fry the spice paste until fragrant, about 10 minutes. Add the aubergine chunks and sliced mushrooms with another 1 tablespoon of oil and cook, stirring, for 2–3 minutes. As soon as they have started to soften, add the tomatoes, coconut milk and vegetable stock and bring to the boil, then reduce to a simmer for 30 minutes. Add the broccoli and simmer for a further 5 minutes. Meanwhile, place the noodles in a heatproof bowl, pour over boiling water and leave for 10 minutes (or follow the packet instructions). Drain and toss with a little oil to prevent them sticking together. When ready to serve, check the vegetables are soft and the aubergine is cooked through. Add the noodles to the soup and warm through. Season with kecap manis, vinegar and salt. Taste to check the seasoning, then serve immediately garnished with the reserved coriander leaves, and the crackers, lime wedges and sambal on the side.

Steve about this… ever!   I got home just before Steve and had enough time to put Charlie back into his pen, and the saddle back in Steve’s chest. Over dinner, I told Steve I had a present for him -- his very own donkey to ride. I said I found it in the woods by our place while looking for mushrooms for soup.   He seemed to love the present. He said he could use the donkey to carry loads to and from the mines. I hadn’t even thought of that, but I said that was exactly why I brought him the donkey. He just had to comment, though, that a horse would have been better. Why can’t he just be nice and grateful?   6:15pm Steve is lazy. He didn’t even collect and restack the bowls from dinner.  I wish I lived with anyone else.   8:00pm The house is finally clean. I went around and picked up everything and put it back in its place and it took forever. Steve didn’t even say thank you. He just corrected me when I tried to put things in the “wrong” chests. I can’t wait for tomorrow.   10:30pm I can’t sleep. I’m too excited. I guess I’ll spend the night practicing my donkey laugh.

Still riled, Agnes picked up the calf's head and plunged it into a pot with white wine, lemon pickle, walnut-and-mushroom catsup, an anchovy, a blade of mace, and a bundle of sweet herbs, then set the pot on the stove.

A simple dinner had been prepared. The first course comprised soup a la reine, chicken stew with oysters, fried tripe, and boiled cauliflower; the second course, a wholesome ragout of pig ears, macaroni pie, roast mutton, mushrooms, and cabbage in butter sauce; for dessert there would be jam tartlets and apple pie. Mrs. Tooley had enlisted the help of both Doris and Nancy and they had made a good start. The desserts were prepared, the stew set to simmer, the mutton already darkening to the spit. With an hour left to complete the rest, Agnes rose to the challenge, which she felt better equipped to handle than consorting with thief takers and street rogues. Turning first to the soup, she picked up a pot containing lean beef and a knuckle of veal, onions, carrots, celery, parsnips, leeks, and a little thyme, which had been simmering for most of the morning. She strained it through a muslin cloth, then thickened it with bread crumbs soaked in boiled cream, half a pound of ground almonds, and the yolks of six hard eggs. She licked her little finger thoughtfully and adjusted the seasoning, while issuing a barrage of further instructions to Doris. "Water on for the vegetables, then slice up the ears in strips; then baste the joint- careful, mind- so the fat don't catch on the fire." Cheeks glowing from steam and heat, Agnes wiped a damp hand across her brow, then began on the gravy, adding a pinch of mace and a glassful of claret as the French chef had taught her. She poured the gravy over the sliced ears. "Into the hot cupboard with this, Doris. And then get me the cabbage and cauliflower, please." She basted the mutton with a long-handled spoon, and fried the tripe in a deep pan of lard until it was brown and crisp. She set a pan of mushrooms alongside, and tossed the cabbage leaves in a pan of boiling water and the cauliflower in another. "More cream, Doris. Are the plates warmed?" she called, shaking the mushrooms while tasting the macaroni. "Vegetables need draining. Where are John and Philip?" Without waiting for a reply, she garnished the tripe with parsley and poured the soup into a large tureen.

Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.

Then, UltimateSword5 told me a story of Skeleton Steve approaching him on his lonely, little island where he'd spent months barely surviving on mushroom soup in the middle of a vast, underground lake. He told me about a valiant and devoted skeleton swordsman, Skonathan, who'd been following me around. I remembered Ulti mentioning the name before. As he finished his food, he told me about when I found him trapped deep underground near the Sleeping City, a place that I'd apparently built back when I was a monstrous thing called 'the Skeleton King' before I transformed into what I was today. I'd convinced him to escape the depths together. Ulti told me about dodging malfunctioning iron golems in the streets of the huge, silent city, and searching its storage building for wood. We really needed wood to make pick axes in order to get back to the surface. The lack of wood down at the bottom of the world was crippling. Then, he told me about him, Skonathan, and me all running around in terrifying darkness, trapping Glitch mobs with cobblestone because we had no other way to fight them. The Glitch mobs were very scary creatures that attacked everything they saw. They couldn't be killed except by overwhelming damage; enough to drop them in a single blow. Whenever the Glitch mobs were injured, they replicated, and became one injured, one not. Ulti told me about a Glitch creeper almost blowing us all up. It blew one of Skonathan's arms clean off! He also told me about a crazy battle in the streets of the Sleeping City where we pitted the Glitch against the golems, then barely contained a massive Glitch outbreak. Then, we found a way out of the city through a tunnel that Ulti had remembered from back when he and his Minecraftian friends had found the Sleeping City the first time. Ulti told me about us journeying through long tunnels,

Okay, Gubben, this time you have to pick your least-favorite character with your least-favorite vehicle." I picked Peach, to which he raised his eyebrows. "You hate Peach, Gubben? Seems a little...misogynistic." "What are you talking about? Princess Peach is a horrible representation of women---how many times does she wait for Mario to save her?" I realized I sounded a little like Lou. You know, if Lou's rants ever extended into classic Nintendo characters. Farfar picked Toad. "Seems a little... mycogynistic, doesn't it?" He just chuckled. "Stupid mushrooms." I picked the Super Blooper for Peach, Farfar picked the Booster Seat for Toad, and we spent the next hour laughing and yelling disparaging things at the screen.

Farfar had the Wii already fired up when I stepped out of the bathroom from my shower, the menu music from Mario Kart blaring from the living room TV. Koopa---the cat, not the character---was curled up on Farfar's lap in his spot at the end of the couch. One hand held his beer on top of his stomach, the other ran through Koopa's gray fur, both of their eyes closed in bliss. I sank into the other end of the couch and grabbed my controller. "All cleaned up and ready for your whooping?" he asked, pronouncing it, like always, with long OOs, like the crane. He raised his beer to his lips with his eyes still closed. This was probably number two already. "Not tonight, old man. I'm in the zone, and you're looking tired." His eyes were open then, a smirk on his face, and he produced his special blue remote---the best Lillajul gifts I'd ever gotten him---from the cushion beside him. "Do you need to ease in with Mushroom Gorge, or are you ready to play for real?" "I'm ready for any course you want," I said, smirking back. He just chuckled---without the jollity he gave the guys outside C of C, I noticed---went straight to Rainbow Road, and promptly destroyed me. Afterward, sinking back into the couch with a third beer and a number of victories under his belt, he let out a long sigh. "You did good today, Gubben." I smiled. "I'm picking a new character.

And they were in love in spite of the ban on reading-even better. They were in love in spite of Mom and Dad, math homework, a French essay, a bedroom that needed tidying. They were too in love to go down for supper, they loved each other more than desert. They were too heads over heels to join in the soccer game or go mushroom picking. They had chosen each other and preferred each other to anyone else. My God, how beautiful love is. And how short that novel was.

I picked those mushrooms in the Air tonight.

The first one is stewed hard clam. You stew the hard clam in soy sauce until it's rather salty... ... and then you place it inside the rice ball... ... and wrap it with dried seaweed." "Huh, stewed hard clam?" "Stewed hard clam is what you eat in sushi, right? Why's that the future?" "Next is a matsutake rice ball. You cook the matsutake you picked during the season and simmer it until it's salty... ... then preserve it. That becomes the filling for the rice ball." "The scent and flavor... it brings back the joy of being Japanese." "It's good... but why is this the rice ball of the future?" "The last one is a katsuobushi rice ball. You shave a katsuobushi from makurazaki as thinly as possible... ...then you flavor it with soy sauce... ... and place it into the rice ball. Finally, wrap it in dried seaweed.

For one, the lomo saltado was so delicious I thought I might forget my own name. It was beef tenderloin stir-fried so that the sugars in the marinade caramelized on the outside, making it crispy and chewy and as tender as the name in the middle, on a big blue platter piled high with roasted tomatoes, various salsas and chiles, and crispy fries. The idea was to wrap pieces of beef and the toppings in the scallion pancakes that came along with it. What resulted were flavor bombs, savory and spicy and fatty and crispy, all accentuated by the sweet, tangy pop of tomato. Flakes of scallion pancakes drifted from my lips down to my plate as my teeth crunched through each bite. "I can't even handle how good this is," I said, then swallowed because I couldn't wait to say it. The other two dishes we'd ordered were pretty great, too----a whole branzino marinated and charred so that we picked it clean off its spindly bones and ate it with greens and roasted peppers; a half chicken roasted with aji amarillo chile paste and served over shiitake mushrooms and a lime crema---but the lomo saltado was the true star of the table. I could already picture how it was going to look on my page. The golden-brown fries glistening with oil. The beef shaded from light pink in the center to deep brown on the edges. The ruby red tomatoes nestled among them. And the scallion pancakes serving as a lacy backdrop.

With tears in her eyes, she still tries to clean up the kitchen, throwing away the now bloodstained mushrooms, picking up the empty can and wiping down the fridge. She hears him leave the washroom again, but he immediately goes to the bedroom and falls asleep.

My first description held true: I felt as though I was picking my way through a bit of forest that I had never seen before, and her words were like another experienced gleaner somewhere ahead of me calling back to say, There are blueberries down on the northern slope, or Good mushrooms by the birches over here, or There’s an easy way through the brambles on the left. She didn’t care how I got to the blueberries; she only pointed me in the proper direction and let me wander my way over to them, feeling out the ground beneath my feet.

Not unlike the herbicide-spraying campaigns in Asia, Central Europe was also flown over by helicopters spraying chemicals intended to wipe out the deciduous forests, which had gone out of fashion. Beech and oak trees held very little value at that time; low oil prices meant that no one was interested in firewood. The scales were tilted in favour of spruce – sought after by the timber industry and safe from being devoured by the high game populations. Over 5,000 square kilometres of deciduous woodlands was cleared just in my local region of Eifel and Hunsrück, through this merciless method of dropping death from the air. The carrier for the substance, sold under the trade name Tormona, was diesel oil. Elements of this mixture may still lurk in the soil of our forests today; the rusty diesel drums are certainly still lying around in some places. Have things improved now? Not completely, because chemical sprays are still used, even if they’re not directed at the trees themselves. The target of the helicopters and trucks with their atomising nozzles is the insects that feed on the trees and wood. Because the drab spruce and pine monocultures give free rein to bark beetles and butterfly caterpillars, these are then bumped off with contact insecticides. The pesticides, with names like Karate, are so lethal for three months that mere contact spells the end for any unfortunate insects. Parts of a forest that have been sprayed with pesticide are usually marked and fenced off for a while, but wood piles at the side of the track are often not considered dangerous. I would therefore advise against sitting on them when you’re ready for a rest stop and look out for a mossy stump instead, which is guaranteed to be harmless. This is quite apart from the fact that freshly harvested softwood is often very resinous. The stains don’t come out in the normal wash; you need to attack it with a special stain remover. Stacked wood carries another danger: the whole pile is liable to come crashing down. When you know that a single trunk can weigh hundreds of kilograms, you tend to stay away from a precariously stacked pile. It’s not for nothing that the German name for a wood stack is Polter, as in the crashing and banging of a poltergeist. Back to the poison. In areas sprayed by helicopter I wouldn’t pick berries or mushrooms for the rest of the summer. Otherwise, the forest is low in harmful substances compared to industrial agriculture.

Last color bleeds from the trees, the slow drip of rain, collapsing. The feverish maples decline. We pause to pick mushrooms, stick into our sacks these squat, warty, beige and tan hammers, these spongy plungers and rams, these alien, faceless denizens of damp. They are not in our book. As we walk through this flaccid rain, this vague sense of loss and wrong, we don’t talk. But we wonder about maples and mushrooms, about us: Anything you can’t name is dangerous.

anyone who picks a mushroom trails an invisible cloud of its spore behind him; this, he believes, is the origin of the idea of fairy dust.

Lyssa was spitting out dirt as she picked herself up off the ground, looking over her shoulder with wide eyes and a horror-filled expression. She didn’t know what had just happened, but a mushroom cloud was pretty much a universal sign of an atrocity.

All I can say is the bubbling pizza tasted as spectacular as it looked, and I didn't even fool with fixin' a salad to go with it. Since Sugar and Spice were begging and whining, I picked off a few pieces of sausage and pepperoni and tossed them to the dogs while I kept watching Emeril roll out and stretch some dough and trying not to think about Vernon and Sally and the way they'd deceived me. What I really wanted to do was scream at Emeril that his dough was too thick and more like the Chicago style than the crisp classic Neopolitan one I was eating. But, instead, I finished munching on the slice, and looked at the meatballs and pieces of bacon and golden mushrooms and shiny olives and onions nestled in all the melted cheese on the next slice, and started nibbling on that one. By now, Emeril was chopping herbs while he sautéed onions and garlic in olive oil, and when I wasn't concentrating on him, my thoughts shifted again to Vernon and Sally, and the humiliating stunt they'd pulled on me, and how I'd really like to take my gun and blow both their brains out. Then I wondered why in hell Emeril would dog up his pizza with so much tomato sauce, and Sugar was driving me crazy begging for more meat, and before I realized it, I was sinking my teeth into a third slice loaded mainly with red peppers and sausage that had a wonderful fennel taste and telling myself how much better this pizza was than the one Emeril was fixin'.

A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. "These are pretty," he remarked, picking up one of the blooms. "They taste good too." "You eat the flowers?" he said, surprised. "Of course. We have them stuffed with mozzarella, then dipped in a little batter and fried. But only the male flowers. The female ones are too soft." "I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. Let alone edible." "Everything is male and female. And everything is edible. You just need to remember to cook them differently." "In England we say, what's sauce for the goose is sauce for the gander." "How very stupid. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. But a gander has a strong, gamey flavor. It needs rich tastes: red wine, perhaps, or mushrooms. It's the same with a gallina, a hen, and a pollastrello, a cock." She glanced sideways at him. "If the English try to cook a pollastrello and a gallinathe same way, it explains a lot." "Such as?" he asked, curious. But she was busy with her cooking, and only rolled her eyes at him as if the answer were too obvious to mention.

A little farther on she managed to find some zucchini she was happy with, and back in the kitchen he watched as she sorted them into two piles, one of wrist-thick vegetables with veined orange flowers at the end, the other of star-shaped open flowers. "These are pretty," he remarked, picking up one of the blooms. "They taste good too." "You eat the flowers?" he said, surprised. "Of course. We have them stuffed with mozzarella, then dipped in a little batter and fried. But only the male flowers. The female ones are too soft." "I hadn't realized," he said, taking one and tucking it behind her ear, "that flowers could be male and female. Let alone edible." "Everything is male and female. And everything is edible. You just need to remember to cook them differently." "In England we say, what's sauce for the goose is sauce for the gander." "How very stupid. A goose has a light taste, so you would cook it in a gentle white wine sauce, perhaps with a little tarragon or oregano. But a gander has a strong, gamey flavor. It needs rich tastes: red wine, perhaps, or mushrooms. It's the same with a gallina, a hen, and a pollastrello, a cock." She glanced sideways at him. "If the English try to cook a pollastrello and a gallina the same way, it explains a lot." "Such as?" he asked, curious. But she was busy with her cooking, and only rolled her eyes at him as if the answer were too obvious to mention.

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

At some point, Sabine began spending most of her weekends in Arklow, and they started going to the farmers’ market together on Saturday mornings. She didn’t seem to mind the expense and bought freely: loaves of sourdough bread, organic fruits and vegetables, plaice and sole and mussels off the fish van, which came up from Kilmore Quay. Once, he’d seen her pay three euros for an ordinary-looking head of cabbage. In August, she went out along the back roads with the colander, picking blackberries off the hedges. Then, in September, a local farmer told her that she could gather the wild mushrooms from his fields. She made blackberry jam, mushroom soup. Almost everything she brought home she cooked with apparent light-handedness and ease, with what Cathal took to be love.

I returned my attention to the presidential limo. Looking down at the seat beside Mrs. Kennedy, I saw two brass bullet fragments sitting in a pool of bright red blood. I could hardly believe it. They glistened like two gold nuggets in their blood-red surroundings. I bent over, picked up the largest of the two pieces, and examined it. It was about the size of the end of my little finger. It looked like a small mushroom that had been squashed. I quickly replaced it exactly where I had found it.