Mustard Color Quotes

... paint in blue and black...sometimes gray - the colors of night - occasionally I surprise you with a mustard yellow, but then, I am a poet ...

He sang the brightness of mornings and green rivers, He sang of smoking water in the rose-colored daybreaks, Of colors: cinnabar, carmine, burnt sienna, blue, Of the delight of swimming in the sea under marble cliffs, Of feasting on a terrace above the tumult of a fishing port, Of tastes of wine, olive oil, almonds, mustard, salt. Of the flight of the swallow, the falcon, Of a dignified flock of pelicans above the bay, Of the scent of an armful of lilacs in summer rain, Of his having composed his words always against death And of having made no rhyme in praise of nothingness.

There is no possibility of coming to the objective truth, because the knower will almost always color it. All knowledge is personal.

golden and worn, the dingy color of mustard powder. A piano sat off to the side, with photographs

Then he lets out a surprisingly strong mustard-colored meow and settles back into his mother’s warmth. Who ever heard of a cat named Mustard? Impossible.

Vienna’s leaves burst from green into a riot of color—flame red, mustard yellow, warm gold, and honeyed ochre—before falling from the branches and carpeting the imperial boulevards with their used remnants.

Every spring the meadow in front of the house became an ocean of canary-colored mustard blossoms, and when a wind came up, it was like watching a sea of rippling golden waves rising and falling with the breeze like breakers just before they pound into a reef.

To My Children, I'm dedicating my little story to you; doubtless you will be among the very few who will ever read it. It seems war stories aren't very well received at this point. I'm told they're out-dated, untimely and as might be expected - make some unpleasant reading. And, as you have no doubt already perceived, human beings don't like to remember unpleasant things. They gird themselves with the armor of wishful thinking, protect themselves with a shield of impenetrable optimism, and, with a few exceptions, seem to accomplish their "forgetting" quite admirably. But you, my children, I don't want you to be among those who choose to forget. I want you to read my stories and a lot of others like them. I want you to fill your heads with Remarque and Tolstoy and Ernie Pyle. I want you to know what shrapnel, and "88's" and mortar shells and mustard gas mean. I want you to feel, no matter how vicariously, a semblance of the feeling of a torn limb, a burnt patch of flesh, the crippling, numbing sensation of fear, the hopeless emptiness of fatigue. All these things are complimentary to the province of War and they should be taught and demonstrated in classrooms along with the more heroic aspects of uniforms, and flags, and honor and patriotism. I have no idea what your generation will be like. In mine we were to enjoy "Peace in our time". A very well meaning gentleman waved his umbrella and shouted those very words...less than a year before the whole world went to war. But this gentleman was suffering the worldly disease of insufferable optimism. He and his fellow humans kept polishing the rose colored glasses when actually they should have taken them off. They were sacrificing reason and reality for a brief and temporal peace of mind, the same peace of mind that many of my contemporaries derive by steadfastly refraining from remembering the War that came before. [excerpt from a dedication to an unpublished short story, "First Squad, First Platoon"; from Serling to his as yet unborn children]

as if Mother Nature had nodded off a little, and let the colors leak away. In

WALKED THE SAME HALF MILE TO ST. EDMUND’S EVERY DAY, A LEFT on Randolph, a right on Euclid, a left on Pleasant. The girls wore gray plaid jumpers and white shirts; the boys, a mustard-colored collared shirt and slacks.

He paid me another visit this afternoon. I invited him to accommodate himself in one of Mrs. Lippett's electric-blue chairs, and then sat down opposite to enjoy the harmony. He was dressed in a mustard-colored homespun, with a dash of green and a glint of yellow in the weave, a "heather mixture" calculated to add life to a dull Scotch moor. Purple socks and a red tie, with an amethyst pin, completed the picture. Clearly, your paragon of a doctor is not going to be of much assistance in

The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!

There were ceramic teapots in aubergine, mustard, and midnight blue (good for one, sweeter still when shared between two drinkers); and forty small, thin glasses with curved handles, set in gold- and silver-plated holders etched with arabesque swirls. Bahar gingerly lined the tea glasses up on the counter where the cappuccino machine had been stationed. She tucked the teapots into the counter's glass-paneled belly, where they sat prettily next to twenty glass containers of loose-leaf teas, ranging from bergamot and hibiscus to oolong.

Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

Life sometimes is like tossing a coin in the air calling heads or tails, but it doesn’t matter what side it lands on; life goes on. It is hard when you’ve lost the will to fight because you’ve been fighting for so long. You are smothered by the pain. Mentally, you are drained. Physically, you are weak. Emotionally, you are weighed down. Spiritually, you do not have one tiny mustard seed of faith. The common denominator is that other people’s problems have clouded your mind with all of their negativity. You cannot feel anything; you are numb. You do not have the energy to surrender, and you choose not to escape because you feel safe when you are closed in. As you move throughout the day, you do just enough to get by. Your mindset has changed from giving it your all to—well, something is better than nothing. You move in slow motion like a zombie, and there isn’t any color, just black and white, with every now and then a shade of gray. You’ve shut everyone out and crawled back into the rabbit hole. Life passes you by as you feel like you cannot go on. You look around for help; for someone to take the pain away and to share your suffering, but no one is there. You feel alone, you drift away when you glance ahead and see that there are more uphill battles ahead of you. You do not have the option to turn around because all of the roads are blocked. You stand exactly where you are without making a step. You try to think of something, but you are emotionally bankrupt. Where do you go from here? You do not have a clue. Standing still isn’t helping because you’ve welcomed unwanted visitors; voices are in your head, asking, “What are you waiting for? Take the leap. Jump.” They go on to say, “You’ve had enough. Your burdens are too heavy.” You walk towards the cliff; you turn your head and look at the steep hill towards the mountain. The view isn’t helping; not only do you have to climb the steep hill, but you have to climb up the mountain too. You take a step; rocks and dust fall off the cliff. You stumble and you move forward. The voices in your head call you a coward. You are beginning to second-guess yourself because you want to throw in the towel. You close your eyes; a tear falls and travels to your chin. As your eyes are closed the Great Divine’s voice is louder; yet, calmer, soothing; and you feel peace instantly. Your mind feels light, and your body feels balanced. The Great Divine whispers gently and softly in your ear: “Fallen Warrior, I know you have given everything you’ve got, and you feel like you have nothing left to give. Fallen Warrior, I know it’s been a while since you smiled. Fallen Warrior, I see that you are hurting, and I feel your pain. Fallen Warrior, this is not the end. This is the start of your new beginning. Fallen Warrior, do not doubt My or your abilities; you have more going for you than you have going against you. Fallen Warrior, keep moving, you have what it takes; perseverance is your middle name. Fallen Warrior, you are not the victim! You are the victor! You step back because you know why you are here. You know why you are alive. Sometimes you have to be your own Shero. As a fallen warrior, you are human; and you have your moments. There are days when you have more ups than downs, and some days you have more downs than ups. I most definitely can relate. I was floating through life, but I had to change my mindset. During my worst days, I felt horrible, and when I started to think negatively I felt like I was dishonoring myself. I felt sick, I felt afraid, fear began to control my every move. I felt like demons were trying to break in and take over my life.

Now, back to Sapporo-ya. The place is deep enough below street level that the windows let in no natural light; harsh fluorescent lamps made everyone look ill. The walls are greenish-yellow. If you are directing a modern adaptation of The Divine Comedy, shoot the purgatory scenes here. The waitress set down my hiyashi chūka goma dare (sesame sauce). It was in every way the opposite of its surroundings: colorful, artfully presented, sweated over. The tangle of yellow noodles was served in a shallow blue-and-white bowl and topped with daikon, pickled ginger, roast pork, bamboo shoots, tomato, shredded nori, cucumber, bean sprouts, half a hard-boiled egg, and Japanese mustard. It was almost too pretty to ruin by tossing it together with chopsticks.

The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

Maria winks at me, takes a mouthful of stuffing, and rolls her eyes in ecstasy. The next forty minutes are a festival of soul eating. I know many immigrant families incorporate their traditional dishes into the Thanksgiving feast, but not my folks. Our menu is Norman Rockwell on crack. Turkey with gravy. Homemade cranberry relish and the jellied stuff from the can. Mashed potatoes, sweet potatoes with marshmallows, green bean casserole. Cornbread stuffing and buttery yeast rolls. The only nods to our heritage are mustard-seed pickled carrots and dill-cucumber salad, to have something cool and palate-cleansing on the plate. A crazy layered Jello-O dish, with six different colors in thin stripes, looking like vintage Bakelite. Jeff and the girls show up just in time for desserts... apple pie, pumpkin pie, pecan bars, cheesecake brownies, and Maria's flan.

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

Zoey picked up her spoon and tasted it, and she was immediately and startlingly transported to a perfect autumn childhood day, the kind of day when sunlight is short but it's still warm enough to play outside. For the second course, the chilled crab cake was only the size of a silver dollar and the mustard cream and the green endive were just splashes of color on the plate. The visual experience was like dreaming of faraway summer while staring at Christmas lights through a frosty window. The third course brought to mind the first hot day of spring, when it's too warm to eat in the house so you sit outside with a dinner plate of Easter ham and corn on your lap and a bottle of Coca-Cola sweating beside you. Zoey could feel the excitement of summer coming, and she couldn't wait for it. And then summer arrived with the final course. And, like summer always is, it was worth the wait. The tiny container looked like a miniature milk glass, and the whipped milk in it reminded her of cold, sweet soft-serve ice cream on a day when the pavement burns through flip-flops and even shade trees are too hot to sit under. The savory bits of crispy cornbread mixed in gave the dessert a satisfying campfire crunch.

To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.

The focus of that week was “learning how to listen to the voice of God” in what was dubbed “My Quiet Time with God.” You have to admire the camp leaders’ intent, but let’s be honest. Most pre-adolescents are clueless about such deeply spiritual goals, let alone the discipline to follow through on a daily basis. Still, good little camperettes that we were, we trekked across the campground after our counselors told us to find our “special place” to meet with God each day. My special place was beneath a big tree. Like the infamous land-run settlers of Oklahoma’s colorful history, I staked out the perfect location. I busily cleared the dirt beneath my tree and lined it with little rocks, fashioned a cross out of two twigs, stuck it in the ground near the tree, and declared that it was good. I wiped my hands on my madras Bermudas, then plopped down, cross-legged on the dirt, ready to meet God. For an hour. One very long hour. Just me and God. God and me. Every single day of camp. Did I mention these quiet times were supposed to last an entire hour? I tried. Really I did. “Now I lay me down to sleep . . . ” No. Wait. That’s a prayer for babies. I can surely do better than that. Ah! I’ve got it! The Lord’s Prayer! Much more grown-up. So I closed my eyes and recited the familiar words. “Our Father, Who art in heaven . . .” Art? I like art. I hope we get to paint this week. Maybe some watercolor . . . “Hallowed by Thy name.” I’ve never liked my name. Diane. It’s just so plain. Why couldn’t Mom and Dad have named me Veronica? Or Tabitha? Or Maria—like Maria Von Trapp in The Sound of Music. Oh my gosh, I love that movie! “Thy kingdom come, Thy will be done . . . ” Be done, be done, be done . . . will this Quiet Time ever BE DONE? I’m sooooo bored! B-O-R-E-D. BORED! BORED! BORED! “On earth as it is in Heaven.” I wonder if Julie Andrews and I will be friends in heaven. I loved her in Mary Poppins. I really liked that bag of hers. All that stuff just kept coming out. “Give us this day, our daily bread . . . ” I’m so hungry, I could puke. I sure hope they don’t have Sloppy Joes today. Those were gross. Maybe we’ll have hot dogs. I’ll take mine with ketchup, no mustard. I hate mustard. “And forgive us our trespasses, as we forgive those who trespass against us.” What the heck is a trespass anyway? And why should I care if someone tresses past me? “And lead us not into temptation but deliver us from evil . . . ” I am so tempted to short-sheet Sally’s bed. That would serve her right for stealing the top bunk. “For Thine is the kingdom and the power and the glory forever.” This hour feels like forever. FOR-E-VERRRR. Amen. There. I prayed. Now what?

mat. A case of false teeth hung on the mustard-colored wall like a fuse box in a screen porch.

The fact that the first tarte tatin I ever tried was at Andre Allard in rue de l’Eperon in St. Germain, with its mustard-colored walls and ducks everywhere, duck, duck, duck, black water, slack water, duck with olives.

Okinawan Glazed Greens TOTAL COOK TIME: 10 MINUTES | MAKES 4 SERVINGS Okinawan centenarians generally eat greens, often grown in the nutrient-rich soil of their year-round gardens, every day for most of their lives. The greens are used for cooking, and the herbs for both medicinal and culinary purposes. Besides being a continuous source of fresh vegetables, gardening is also a source of daily physical activity and exercise with a wide range of motion. The outdoor exposure provides a regular dose of vitamin D from the sun and gardening has been shown in studies to reduce stress and improve overall mood. Use this quick and easy recipe to whip up any type of green vegetable with the probiotic power of miso. You can create variations with green beans, sautéed kale, or bok choy for a delicious side dish. 8 cups chopped greens like spinach, mizuna, or mustard greens ⅓ cup citrus juice (orange or lime) 2 tablespoons white miso 2 tablespoons mirin (sweet rice wine), plus more if needed Parboil the greens by heating water to a boil, adding the greens, and removing after 1 to 2 minutes, once the greens have turned a bright color. Drain greens. Over the sink, lightly squeeze greens between your hands to remove excess water. In a mixing bowl, whisk together citrus juice, white miso, and mirin. Add greens to the bowl and mix with hands. Season to taste with more mirin.

Now Molly takes the knife and pokes it through the tape of the box Vivian has chosen: 1929–1930. Vivian, sitting on a wooden chest, waits patiently. After opening the flaps, Molly lifts out a mustard-colored coat, and Vivian scowls. “Mercy sake,” she says. “I can’t believe I saved that coat. I always hated it.

Felicity’s Macaroni and Cheese 4 cups (1 pound) elbow macaroni 5 tablespoons unsalted butter 4 cups milk 1/2 medium onion 4 cloves garlic 1 bay leaf 3 sprigs fresh thyme 1 teaspoon dry mustard 2 tablespoons flour 2 cups grated cheddar, plus 1 cup in big chunks 1 cup sharp white cheddar cheese 1/2 cup grated parmesan Kosher salt and freshly ground black pepper Directions Cook the macaroni in a large pot of boiling salted water until done, about five to seven minutes. Drain and toss it with two tablespoons of butter; set aside. Heat the oven to 350 degrees. Coat a large baking dish with one tablespoon of butter, and set it aside. Mince the onion, and crush the garlic cloves. Pour the milk into a saucepan, and add the onion, garlic, bay leaf, thyme, and mustard. Warm over medium-low heat until the milk starts to steam, about ten minutes. Remove from the heat, and let the flavors infuse while you make the roux. In a large pot over medium heat, add two tablespoons butter and the flour. Cook, stirring, for about two to three minutes; don’t let the roux color. Remove the bay leaf from the infused milk and add to the roux, whisking constantly to avoid lumps. Cook, stirring often, for about five minutes until the sauce is thick. Remove from the heat and add one half of the grated cheddar, one half of the sharp white cheddar, and one half of the parmesan; stir until it is melted and smooth. Taste and adjust

LENTILS WITH SAUSAGES { LENTILLES AUX SAUCISSES } My friend Fabienne makes this dish at the drop of a hat, because it’s quick, simple, satisfying, and delicious! Traditional vegetables in a dish like this are carrots, celery, onions, and perhaps fennel, which make it so flavorful. Sometimes it’s fun to go a bit wild, though, as Fabienne says. “I use red bell pepper,” she said. “It gives the dish exciting color and flavor.” Whichever vegetables you use, be sure to dice them so they blend in nicely. This calls for a hearty red, from Cahors. NOTE: You need delicious pork for this recipe. I’ve suggested kielbasa and slab bacon; use pork belly or unsmoked bacon, salt pork that you’ve boiled in fresh water twice first, or fresh pork sausages. 1 tablespoon duck fat or extra-virgin olive oil 2 medium onions, diced 1 small red bell pepper, seeds and pith removed Sea salt and freshly ground black pepper 1 large clove garlic, green germ removed, minced 1 cup (250g) green lentils (ideally lentilles de Puy), picked over for small stones, rinsed 1 bouquet garni 1 (8-ounce; 250g) Morteau or kielbasa, cut into ½-inch (1.2cm) rounds 2 to 3 fresh sausages (about 8 ounces; 250g total), cut into 2-inch (5cm) pieces 6 ounces (180g) lean slab bacon, cut into 1-inch (2.5cm) chunks Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Melt the duck fat in a medium, heavy-bottomed saucepan over medium heat. Add the onions and bell pepper and stir. Season with salt and black pepper and cook until the onions are translucent, stirring frequently so they don’t stick, about 6 minutes. Add the garlic and stir. Add the lentils, stir, and add water to cover them by 1 inch (2.5cm). Add the bouquet garni, pushing it under the water. Raise the heat to medium-high and when the water boils, reduce the heat to medium so it is simmering, partially cover, and cook until the lentils begin to soften, about 15 minutes. Add the meats, pushing them into the lentils, and additional water if necessary to make sure that the lentils are moist. Return the liquid to a boil, then reduce the heat to maintain a simmer and cook, partially covered, until the lentils are “al dente” and not too soft, 15 to 20 minutes more. Remove from the heat and ladle into four shallow soup bowls. Garnish with a generous grind of black pepper and a parsley leaf. Serve immediately with the mustard alongside. SERVES 4

Prepared yellow mustard typically already has turmeric in it for color, but try to find a salt-free variety—one that’s essentially just vinegar, a cruciferous vegetable (mustard seeds), and turmeric. I can’t think of a healthier condiment.

I finally pick a cream-colored sweater and a blouse with a Peter Pan collar, with a corduroy mustard circle skirt. Plus tights and flats.

The miso store entailed much sampling. Although all miso consists of crushed boiled soybeans, salt, and a fermenting agent called koji, the types differ based on whether rice, wheat, or barley is added to the mix. The flavor and color of each style can also change, depending upon the amounts of soybeans, type of koji (made from either beans or grains, inoculated with the mold Aspergillus), and salt that are added, as well as how long the miso ages. Brick-red miso, for example, comes in both sweet and salty varieties and is made with either barley or a mixture of barley and rice. Because it tastes somewhat coarse, it usually seasons hearty dishes, such as brothy seafood stews. Similar in flavor is the chocolate-brown miso. Mainly composed of soybeans, it has a bold earthy tang best enjoyed in robust dishes, such as potatoes simmered with miso. Shiro miso, or "white miso," is a Kyoto specialty. Smooth, golden, and quite mellow, it is said to have evolved to suit the tastes of the effete aristocracy during the fourteenth and fifteenth centuries. It is used extensively in Kyoto cooking, including tea kaiseki, and often comes seasoned with herbs, citrus, and mustard. Because of its delicate nature, it tends to be used as a sauce, mainly to dress vegetables and grilled foods. A saltier version appears most often in American markets.

Aren’t you getting dressed for work a little early? It’s not even noon yet.” “Oh, I know. I thought I would go downtown and do some shopping. Maybe stop in at Mode O’Day and see what they have in for summer fashions.” Dorothea’s half-smile froze on her face. Mode O’Day was the closest thing to a fashionable women’s store in Middle Falls. It was also owned by Marge O’Day, one of Dorothea’s closest friends. The thought of her only daughter parading around downtown in the mustard-colored uniform—and worse, talking to Dorothea’s friends—did not settle well with her. Finally, her face twisted in a sour knot, she nodded, and said, “Very good.” For the first time, Cassandra thought she saw some respect in her eyes.

Seven of them. An old, open-top Jeep with most of its paint missing. A Chrysler 300 sedan in black with chrome wheels and heavy tints on the windows. A Porsche 911, dark blue and gleaming in the afternoon sun. A 1980s Cadillac, originally burgundy, now chalky and dull. A mustard-colored Volvo station wagon. A tiny, sky blue FIAT. And a white Hyundai SUV.

Good morning, bright Crowley sun! The bright red/yellow orb, a kaleidoscopic mix of mustard and Tabasco, melted the night away, spinning a rich hue of color across the South Georgia sky.

Deciding she'd earned a snack break, Mae moved over to the refreshments table. She slowly walked along it, taking mental inventory: a whole sliced ham, its edges dark and shiny. A colorful macaroni salad speckled with chunks of tomatoes, bell peppers, celery, and carrots in a creamy dressing. Deviled eggs loaded with filling and a healthy shake of paprika. Chunky potato salad a deep shade of golden yellow. Seeing it plucked a string in her chest. Her dad, who considered himself a potato salad connoisseur, said a sign of a good potato salad was what color it was. If it's white, it ain't right, he used to say. She loaded her plate with a little of everything--- and an extra-large scoop of potato salad. Mae brought a forkful to her mouth, tasting a sharp zing of mustard and sweet pickle relish. It was creamy, tangy, and so much better than the pale, bland potato salad Madison's mom made every Easter.