Mustard Yellow Quotes

She was a thin woman in a mustard-yellow suit, with a yellowish complexion, short-cropped rusty red hair, and a stiff posture. She reminded Reynie of a giant walking pencil.

... 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 ...

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

It’s bound in mustard-yellow leather with a title embossed on the cover. Penelope Price for Dummies.

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.

New Rule: Someone has to make a mustard container that doesn't squirt out yellow water before it gets to the actual mustard. I get all excited for lunch, and then Grey Poupon pees on my sandwich. I suppose I could shake the bottle first, but fuck you, I'm an American consumer. Not only should your mustard be pre-blended to my specifications, it should also whiten my teeth.

Life below the surface is neither simple nor monotonous. The subterranean, contrary to what most people think, is bustling with activity. As you tunnel deep down, you might be surprised to see the soil take on unexpected shades. Rusty red, soft peach, warm mustard, lime green, rich turquoise … Humans teach their children to paint the earth in one colour alone. They imagine the sky in blue, the grass in green, the sun in yellow and the earth entirely in brown.

You're good to me, Mustard." Judd grimaces and rubs at his mustard-seed hair. "it's not, that yellow." I cock a brow. "Listen, I'm gold, okay? Don't whine to me.

She described how, when her brother’s body was found in a field and brought home, his fists, clenched in rigor mortis, were full of earth and yellow mustard flowers grew from between his fingers.

Give me a sandwich and think you saved the world? It don't work like that! God sent you to give me two pieces of bread with a slice of cheese and a flimsy circle of bologna and cheap bright yellow mustard and that's suppose to make for ten years living in a cardboard box? God loves me because you gave me a half-assed sandwich? I'm homeless- not crazy!'....' That ain't good enough' the bum said. 'I gotta few things you can tell your god the next time you pray in your warm house with a toilet in it and a whole refridgerator of food that you'd never give to bums like me because it costs too much and it ain't no bum food. I bet you got a dog that eats better than me.

I found my flashlight where I'd dropped it on the bricks, but the bulb had broken. Lockwood's was gone, and George's seemed dimmer than before. 'Save it,' Lockwood said. He brought out candles and distributed them between us; when lit, their flames were mustard-yellow, tall, and strong. 'They'll be a good indicator of psychic build-up, too,' he said. 'Keep your eye on them.' 'Shame we can't use caged cats, like Tom Rotwell did,' George remarked. 'They're the most sensitive indicator of all, apparently - *if* you can stand the yowling.

There must have been a billion leaves on the land; he waded in them, a dry river smelling of hot cloves and warm dust. And the other smells! There was a smell like a cut potato from all the land, raw and cold and white from having the moon on it most of the night. There was a smell like pickles from a bottle and a smell like parsley on the table at home. There was a faint yellow odour like mustard from a jar. There was a smell like carnations from the yard next door. He put down his hand and felt a weed rise up like a child brushing him. His fingers smelled of liquorice. He stood breathing, and the more he breathed the land in, the more he was filled up with all the details of the land. He was not empty. There was more than enough here to fill him. There would always be more than enough.

All Carolina folk are crazy for mayonnaise, mayonnaise is as ambrosia to them, the food of their tarheeled gods. Mayonnaise comforts them, causes the vowels to slide more musically along their slow tongues, appeasing their grease-conditioned taste buds while transporting those buds to a place higher than lard could ever hope to fly. Yellow as summer sunlight, soft as young thighs, smooth as a Baptist preacher's rant, falsely innocent as a magician's handkerchief, mayonnaise will cloak a lettuce leaf, some shreds of cabbage, a few hunks of cold potato in the simplest splendor, restyling their dull character, making them lively and attractive again, granting them the capacity to delight the gullet if not the heart. Fried oysters, leftover roast, peanut butter: rare are the rations that fail to become instantly more scintillating from contact with this inanimate seductress, this goopy glory-monger, this alchemist in a jar. The mystery of mayonnaise-and others besides Dickie Goldwire have surely puzzled over this_is how egg yolks, vegetable oil, vinegar (wine's angry brother), salt, sugar (earth's primal grain-energy), lemon juice, water, and, naturally, a pinch of the ol' calcium disodium EDTA could be combined in such a way as to produce a condiment so versatile, satisfying, and outright majestic that mustard, ketchup, and their ilk must bow down before it (though, a at two bucks a jar, mayonnaise certainly doesn't put on airs)or else slink away in disgrace. Who but the French could have wrought this gastronomic miracle? Mayonnaise is France's gift to the New World's muddled palate, a boon that combines humanity's ancient instinctive craving for the cellular warmth of pure fat with the modern, romantic fondness for complex flavors: mayo (as the lazy call it) may appear mild and prosaic, but behind its creamy veil it fairly seethes with tangy disposition. Cholesterol aside, it projects the luster that we astro-orphans have identified with well-being ever since we fell from the stars.

Although Japanese cooking aims to spotlight the natural flavors of ingredients, zesty accents often appear to provide contrast. A blast of pungent wasabi counterposes the oily richness of raw fish. A shake of spicy herbal sansho cuts through the fatty succulence of grilled eel. And a dab of stinging yellow mustard offsets the mild sweetness of boiled greens.

You two with those assholes digging around by Simon’s Hole?” Jake squeezed bright yellow mustard on his burger. “That’s right. In fact, we’re the head assholes. What can we do for you?” “You can get the hell out, quit fucking around with a bunch of old bones and shit and keeping decent men from making a living.” Callie took the mustard from Jake, sizing up the men as she dumped it on her burger. The one doing the talking was fat, but it was hard fat. He’d be solid as a tank. The other had that alcohol-induced mean in his eyes. “Excuse me?” She set down the mustard, opened the ketchup. “I’m going to have to ask you to watch your language. My associate here is very sensitive.” “Well, fuck him.” “I have, actually, and it’s not bad.

There was a time when I'd have killed Gmok without thinking. His pocket-sized goblin heart would have been exploded, his speckled green skin scorched with fire, or his mustard-yellow blood boiled with Black Magic until he was in a coma or dead. Maybe I would've also constructed another piece of furniture using his miniature skull as I'd once done with a thousand corpses of his kind. I'd slept so peacefully for decades on that glorious bed frame made of their tiny but sturdy bones.

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

Spring Every time, in the same way, the world molds flower buds of yellow mustard from a lump of gold, and the breeze holds them in its undulations. Every time, in the same way, branches laden with sprouting leaves, hug the interweaving pathways. What do they think? Who knows. Every time, in the same way, raindrops filtering through clouds brimming with colour come to rattle against the copper sheet that spreads into the distance. Every year, a season, just like this, every time, this scent of absence, every morning, these harsh tears. When will the times of mourning come? Majeed Amjad

But what kind of addict would need all these coconut husks and crushed honeydew rinds? Would the presence of junkies account for all these uneaten french fries? These puddles of glazed catsup on the bureau? Maybe so. But then why all this booze? And these crude pornographic photos, ripped out of pulp magazines like Whores of Sweden and Orgies in the Casbah, that were plastered on the broken mirror with smears of mustard that had dried to a hard yellow crust … and all these signs of violence, these strange red and blue bulbs and shards of broken glass embedded in the wall plaster … No; these were not the hoofprints of your normal, godfearing junkie. It was far too savage, too aggressive. There was evidence, in this room, of excessive consumption of almost every type of drug known to civilized man since 1544 A.D. It could only be explained as a montage, a sort of exaggerated medical exhibit, put together very carefully to show what might happen if twenty-two serious drug felons—each with a different addiction—were penned up together in the same room for five days and nights, without relief. Indeed. But of course that would never happen in Real Life, gentlemen. We just put this thing together for demonstration purposes …

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 shop ought to have been as dark as the inside of a tea-caddy, but instead it was filled with a soft, golden light which appeared to emanate from something golden which lay upon the counter-top. A heap of shining guineas was lying there. Mrs Brandy picked up one of the coins and examined it. It was as if she held a ball of soft yellow light with a coin at the bottom of it. The light was odd. It made Mrs Brandy, John and Toby look quite unlike themselves: Mrs Brandy appeared proud and haughty, John looked sly and deceitful and Toby wore an expression of great ferocity. Needless to say, all of these were qualities quite foreign to their characters. But stranger still was the transformation that the light worked upon the dozens of small mahogany drawers that formed one wall of the shop. Upon other evenings the gilt lettering upon the drawers proclaimed the contents to be such things as: Mace (Blades), Mustard (Unhusked), Nutmegs, Ground Fennel, Bay Leaves, Pepper of Jamaica, Essence of Ginger, Caraway, Peppercorns and Vinegar and all the other stock of a fashionable and prosperous grocery business. But now the words appeared to read: Mercy (Deserved), Mercy (Undeserved), Nightmares, Good Fortune, Bad Fortune, Persecution by Families, Ingratitude of Children, Confusion, Perspicacity and Veracity. It was as well that none of them noticed this odd change. Mrs Brandy would have been most distressed by it had she known. She would not have had the least notion what to charge for these new commodities.

There must have been a billion leaves on the land; he waded in them, a dry river smelling of hot cloves and warm dust. And the other smells! There was a smell like a cut potato from all the land, raw and cold and white from having the moon on it most of the night. There was a smell like pickles from a bottle and a smell like parsley on the table at home. There was a faint yellow odour like mustard from a jar. There was a smell like carnations from the yard next door. He put down his hand and felt a weed rise up like a child brushing him. His fingers smelled of liquorice. He stood breathing, and the more he breathed the land in the more he was filled up with all the details of the land. He was not empty. There was more than enough here to fill him. There would always be more than enough.

Half-way there, a touch of his normal common sense returned to him and he slowed down, wondering what exchange of courtesies he was going to offer a vagabond, an Abram man, or an idiot. Then the man turned his head and Richard saw that he was none of these things. That the frieze cloak he wore was rich, and fell back from the silk of a high-collared tunic; that his hair, flicked by the wind, was yellow as mustard and the shadowless face, faintly engraved upon and tired as cered linen, was indeed that of Francis his brother. Lymond did not move. His head lifted, watching, showed no conventional welcome; his brows, cloudily drawn, suggested the weight of something so firmly extinguished that nothing was left, in thought or expression, save a curious air, part of resignation, part of defiance which had to do, perhaps, with his stillness. Only the edge of his cloak stirred tardily, with his inaudible breathing. His parted lips closing, Richard Crawford came to a halt and stood, looking down at his brother. ‘There is not a soul but over it is a keeper,’ Lymond said. ‘Welcome, brother.’

Bruno reappeared with two baskets swathed in white linen napkins and a ramekin of something bright yellow. Thatcher unveiled one basket. "Pretzel bread," he said. He held up a thick braid of what looked to be soft pretzel, nicely tanned, sprinkled with coarse salt. "This is served with Fee's homemade mustard. So right away the guest knows this isn't a run-of-the-mill restaurant. They're not getting half a cold baguette here, folks, with butter in the gold foil wrapper. This is warm pretzel bread made on the premises, and the mustard ditto. Nine out of ten tables are licking the ramekin clean." He handed the bread basket to a waiter with a blond ponytail (male- everyone at the table was male except for Adrienne, Caren, and the young bar back who was hanging on to Duncan's arm). The ponytailed waiter- name?- tore off a hunk of bread and dipped it in the mustard. He rolled his eyes like he was having an orgasm. The appropriate response, Adrienne thought. But remembering her breakfast she guessed he wasn't faking it. "The other basket contains our world-famous savory doughnuts," Thatcher said. He whipped the cloth off like a magician, revealing six golden-brown doughnuts. Doughnuts? Adrienne had been too nervous to think about eating all day, but now her appetite was roused. After the menu meeting, they were going to have family meal. The doughnuts were deep-fried rings of a light, yeasty, herb-flecked dough. Chive, basil, rosemary. Crisp on the outside, soft on the inside. Savory doughnuts. Who wouldn't stand in line for these? Who wouldn't beg or steal to access the private phone line so that they could make a date with these doughnuts?

It had had a fragrant element, reminding him of a regular childhood experience, a memory that reverberated like the chimes of a prayer bell inside his head. For a few moments, he pictured the old Orthodox church that had dominated his remote Russian village. The bearded priest was swinging the elaborate incense-burner, suspended from gold-plated chains. It had been the same odour. Hadn’t it? He blinked, shook his head. He couldn’t make sense of that. He decided, with an odd lack of enthusiasm, that he’d imagined it. The effects of the war played tricks of the mind, of the senses. Looking over his shoulder, he counted all seven of his men as they emerged from the remnants of the four-storey civic office building. A few muddied documents were scattered on the ground, stamped with the official Nazi Party eagle, its head turned to the left, and an emblem he failed to recognize, but which looked to him like a decorative wheel, with a geometrical design of squares at its centre. Even a blackened flag had survived the bomb damage. Hanging beneath a crumbling windowsill, the swastika flapped against the bullet-ridden façade, the movement both panicky and defiant, Pavel thought. His men were conscripts. A few still wore their padded khaki jackets and mustard-yellow blouses. Most, their green field tunics and forage caps. All the clothing was lice-ridden and smeared with soft ash. Months of exposure to frozen winds had darkened their skins and narrowed their eyes. They’d been engaged in hazardous reconnaissance missions. They’d slept rough and had existed on a diet of raw husks and dried horsemeat. Haggard and weary now, he reckoned they’d aged well beyond their years.

Just about every kid in America wished they could be Kyle Keeley. Especially when he zoomed across their TV screens as a flaming squirrel in a holiday commercial for Squirrel Squad Six, the hysterically crazy new Lemoncello video game. Kyle’s friends Akimi Hughes and Sierra Russell were also in that commercial. They thumbed controllers and tried to blast Kyle out of the sky. He dodged every rubber band, coconut custard pie, mud clod, and wadded-up sock ball they flung his way. It was awesome. In the commercial for Mr. Lemoncello’s See Ya, Wouldn’t Want to Be Ya board game, Kyle starred as the yellow pawn. His head became the bubble tip at the top of the playing piece. Kyle’s buddy Miguel Fernandez was the green pawn. Kyle and Miguel slid around the life-size game like hockey pucks. When Miguel landed on the same square as Kyle, that meant Kyle’s pawn had to be bumped back to the starting line. “See ya!” shouted Miguel. “Wouldn’t want to be ya!” Kyle was yanked up off the ground by a hidden cable and hurled backward, soaring above the board. It was also awesome. But Kyle’s absolute favorite starring role was in the commercial for Mr. Lemoncello’s You Seriously Can’t Say That game, where the object was to get your teammates to guess the word on your card without using any of the forbidden words listed on the same card. Akimi, Sierra, Miguel, and the perpetually perky Haley Daley sat on a circular couch and played the guessers. Kyle stood in front of them as the clue giver. “Salsa,” said Kyle. “Nachos!” said Akimi. A buzzer sounded. Akimi’s guess was wrong. Kyle tried again. “Horseradish sauce!” “Something nobody ever eats,” said Haley. Another buzzer. Kyle goofed up and said one of the forbidden words: “Ketchup!” SPLAT! Fifty gallons of syrupy, goopy tomato sauce slimed him from above. It oozed down his face and dribbled off his ears. Everybody laughed. So Kyle, who loved being the class clown almost as much as he loved playing (and winning) Mr. Lemoncello’s wacky games, went ahead and read the whole list of banned words as quickly as he could. “Mustard-mayonnaise-pickle-relish.” SQUOOSH! He was drenched by buckets of yellow glop, white sludge, and chunky green gunk. The slop slid along his sleeves, trickled into his pants, and puddled on the floor. His four friends busted a gut laughing at Kyle, who was soaked in more “condiments” (the word on his card) than a mile-

MOSCOW AIRPORT CUBAN SANDWICH Slice a twelve-inch loaf of Cuban bread partway through lengthwise and fold flat. Drizzle olive oil on outside and slather yellow mustard inside. Layer glazed ham, roast pork, Swiss cheese, and thinly sliced pickles. Close and press for ten minutes in a plancha or between two hot foil-wrapped bricks (heat bricks for an hour in a 500-degree oven). Cut in thirds on the diagonal.

Yellow mustard, onions, chunked tomatoes, sweet pickle relish, peppers—whole, of course, and pickled—a dill pickle slice, and a pinch of celery salt. Just like I remembered. A true Chicago dog looks like someone fired a bazooka at a vegetable stand, then scraped the remnants off the wall and slathered it on a tube of meat. I

Making dinner for Wayne is either the easiest thing or the hardest thing on the planet, depending on how you look at it. After all, Wayne's famous Eleven are neither difficult to procure nor annoying to prepare. They are just. So. Boring. Roasted chicken Plain hamburgers Steak cooked medium Pork chops Eggs scrambled dry Potatoes, preferably fries, chips, baked, or mashed, and not with anything fancy mixed in Chili, preferably Hormel canned Green beans Carrots Corn Iceberg lettuce with ranch dressing That's it. The sum total of what Wayne will put into his maw. He doesn't even eat fricking PIZZA for chrissakes. Not including condiments, limited to ketchup and yellow mustard and Miracle Whip, and any and all forms of baked goods... when it comes to breads and pastries and desserts he has the palate of a gourmand, no loaf goes untouched, no sweet unexplored. It saves him, only slightly, from being a complete food wasteland. And he has no idea that it is strange to everyone that he will eat apple pie and apple cake and apple charlotte and apple brown Betty and apple dumplings and fritters and muffins and doughnuts and crisp and crumble and buckle, but will not eat AN APPLE.

His men were conscripts. A few still wore their padded khaki jackets and mustard-yellow blouses. Most, their green field tunics and forage caps. All the clothing was lice-ridden and smeared with soft ash. Months of exposure to frozen winds had darkened their skins and narrowed their eyes. They’d been engaged in hazardous reconnaissance missions. They’d slept rough and had existed on a diet of raw husks and dried horse meat.

Even though the sauce started with the basic ingredients---sugar and salt---there were endless varieties. In Kansas City, their barbecue was known for rich, robust sauce with a reduced tomato base. There was an area of the Carolinas known as the Low Country---she didn’t know why it was called Low Country---where they favored a light yellow mustard sauce. Here in Texas, folks went for heat---from jalapeños, serranos, or even fiery ghost chilies---the kind of deep, flavorful pepper that sent the waitstaff at Cubby’s scurrying for pitchers of beer and sweet tea by the gallon.

There's no messing with perfection. (Okay, a little messing, just for fun.) A few crystals of coarse sea salt, a drizzle of local olive oil, and a sprig or two of purple basil. Sliced and layered in a white ceramic dish, the tomatoes often match the hues of the local sunsets--- reds and golds, yellows and pinks. If there were such a thing in our house as "too pretty to eat," this would be it. Thankfully, there's not. If I'm not exactly cooking, I have done some impromptu matchmaking: baby tomatoes with smoked mozzarella, red onions, fennel, and balsamic vinegar. A giant yellow tomato with a local sheep's milk cheese and green basil. Last night I got a little fancy and layered slices of beefsteak tomato with pale green artichoke puree and slivers of Parmesan. I constructed the whole thing to look like the Leaning Tower of Pisa. I love to think of the utterly pretentious name this would be given in a trendy Parisian bistro: Millefeuille de tomate provençale, tapenade d'artichaut et coppa de parmesan d'Italie (AOC) sur son lit de salade, sauce aigre douce aux abricots. And of course, since this is a snooty Parisian bistro and half their clientele are Russian businessmen, the English translation would be printed just below: Tomato napoleon of artichoke tapenade and aged Parmigiano-Reggiano cheese on a bed of mixed greens with sweet-and-sour apricot vinaigrette. The sauce abricot was a happy accident. While making the dressing for the green salad, I mistook a bottle of peach/apricot syrup for the olive oil. Since I didn't realize my mistake until it was at the bottom of the bowl, I decided to try my luck. Mixed with Dijon mustard and some olive oil, it was very nice--- much sweeter than a French vinaigrette, more like an American-style honey Dijon. I decided to add it to my pretentious Parisian bistro dish because, believe it or not, Parisian bistros love imitating American food. Anyone who has been in Paris in the past five years will note the rise of le Tchizzberger. (That's bistro for "cheeseburger.") I'm moderate in my use of social media, but I can't stop taking pictures of the tomatoes. Close up, I've taken to snapping endless photos of the voluptuously rounded globes. I rejoice in the mingling of olive oil and purply-red flesh. Basil leaves rest like the strategically placed tassels of high-end strippers. Crystals of sea salt catch the afternoon sun like rhinestones under the glaring lights of the Folies Bergère. I may have invented a whole new type of food photography: tomato porn.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

There was a smell like pickles from a bottle and a smell like parsley on the table at home. There was a faint yellow odor like mustard from a jar. There was a smell like carnations from the yard next door. He put down his hand and felt a weed rise up like a child brushing him. His fingers smelled of licorice. He stood breathing, and the more he breathed the land in, the more he was filled up with all the details of the land. He was not empty. There was more than enough here to fill him. There would always be more than enough.

20 High Protein Veggies • Peas (Green) • Mange Tout (Edible-Podded Peas, cooked) • Sweet Corn (Yellow) • Succotash (Corn and Limas, cooked) • Sprouted Beans, Peas & Lentils (Soybean Sprouts) • Lima Beans (Cooked) • Kale • Broccoli Raab (Cime di Rapa, cooked) • Parsley • Artichokes (Globe or French) • Spinach (Cooked) • Mushrooms (White, cooked) • Collard Greens • Mustard Greens • Broccoli

Maybe she hadn't worked in a restaurant, but anyone who made their cookbooks look like that must have known something. I flipped through a few others. Thai salads, meringue-topped cakes, Carolina barbecue. Then on the bottom shelves, I found a row of cheap black-and-white speckled notebooks. They didn't fit the grown-up vibe of the rest of the room. Everyone has a soft spot, Jay had said. I reached for one. "Cooking Notes," it said in sparkly green pen on the cover. The handwriting was rounder. A kid's. "October 25," I read slowly, trailing my finger along the page. Fish sticks. Cook at 400F for two minutes longer than the box says. Hank likes one tablespoon ketchup and one tablespoon yellow mustard mixed together. Mom likes one tablespoon mayonnaise with juice of a quarter of a lemon and one teaspoon Tabasco. Hank's waffles. Toast Eggos on medium, put on butter and maple syrup, then microwave for ten seconds to melt everything together. I flicked through a year of little Ellie's cooking. A lot of it was her trying to dress up convenience food--- pancakes, ramen. Toward the end of the notebook, she'd started to try random scratch recipes. Ground Turkey Tacos had lots of stars and fireworks drawn around it, while another for zucchini omelets only had "Yuck.

I’m sorry, Mr. Chavez,” the club’s young assistant reception manager, Talya, said. “This is a private club. If you’re not a member, your name has to be on the guest list.” Luis Chavez sighed. He wasn’t here by choice. “I was told to come here at this time,” Luis replied. “By whom?” Talya asked. Luis watched her eyes weigh his appearance. He was in black pants, heavy black shoes, and wore a gray jacket zipped up to his Adam’s apple even though it was almost summer. He was clean shaven with short black hair. That he wasn’t representative of the club’s regular clientele wasn’t even a question. “Mr. Alazraqui.” “I’m sorry. We don’t have a member by that name or anyone on our guest list.” Luis nodded. His job was done. He could go home in good conscience. “My mistake,” Luis said, nodding to the young woman. He turned and was almost out the door when a white Mercedes SUV rolled up to the valet stand just outside in the sublevel parking garage. Its driver was a large Hispanic man practically bursting through the seams of an off-white suit and mustard-yellow shirt. Even though he was only an inch or two taller than Luis’s diminutive five foot three, his expansive girth caused him to dwarf Luis. Talya stepped past Luis to open the door for him. “Good morning, Mr. Mata!” Mata nodded a greeting at her and stepped through the door. As soon as the big man was through, Talya jogged ahead to ring for an elevator. Though the club’s entrance was in a parking garage, the club itself was an elevator ride up to the ninth floor. “Have a good breakfast, sir.” Luis had just located the valet ticket in his pocket when he heard the older man’s voice. “Padre?” Luis winced. “Oh, is Mr. Chavez a guest of yours?” Talya asked. “He’s the priest. To deliver the benediction.” Luis caught the surprised look on Talya’s face, then felt Mata’s heavy hand on his shoulder. “Come on, Padre. Let’s get you upstairs.” As soon as they were inside the elevator, Mata nodded to the tiny strip of white peering over the top of Luis’s jacket. “Why didn’t you flash the collar?” Mata asked. “Waited too late,” Luis admitted. “Would’ve felt like a jerk.” “Ah,” Mata said, laughing. “Guess enough people out there think priests are assholes, huh?” Luis didn’t reply.

Foods with Potential Thermogenic Properties Coconut oil Olive oil Green tea Walnuts Mustard (yellow or Dijon)   Foods That Stick to Your Ribs Almonds Raisins Apples Yogurt (nonfat) Chickpeas Eggs Dried plums (prunes) Cod Greens (any kind of leafy greens) Rye Lentils Tofu Peanut butter (natural) Whey protein Pistachios (roasted, unsalted, in the shell)

Curcumin is found in the yellow spice called turmeric and is used in curries and mustards.

The Bancroft Peach Bellini 2 ripe peaches, seeded and diced 1 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 1 bottle chilled Prosecco sparkling wine Directions Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve, and discard the peach solids in the sieve. Place two tablespoons of the peach puree into each champagne glass and fill with cold Prosecco. Serve immediately. Hawaiian BBQ Short Ribs 1 package pork spare ribs 4 tablespoons of your favorite brand of dry rib rub 1 cup light brown sugar 2 cups Welch’s Essentials Orange, Pineapple, Apple Juice Cocktail 1 16-ounce can chunked pineapple, with its juice 4 tablespoons light yellow mustard 1 cup Hawaiian BBQ sauce Directions Sprinkle both sides of the spare ribs with dry rib rub and light brown sugar.

You are overset.” He placed the tray on the low table before them and resumed his place beside her, his expression one of resolute determination. He passed her a cup of tea, from which she ventured one sip, while a peculiar, distracted expression came over Benjamin’s face. A little patient silence stretched until he blinked and aimed a frown at her. “You will eat something, Maggie Windham. If I have to feed it to you in small bites, you will eat.” The idea of him feeding her with his own hands… It had inordinate appeal, and now that he was here, Maggie’s dyspepsia seemed to be abating. He fed her a bite of sandwich sporting butter, mustard, thinly sliced ham, and a tangy yellow cheddar. “I don’t think the ham is agreeing with me. Something about the smokiness.” He removed the ham from the sandwich and popped the meat into his mouth. “Did you get any rest at all last night?” “Some.” “Maggie…” He took her empty teacup and set it aside, then studied her for a long moment. “Come here.” She scooted over the few inches necessary to accept his embrace, all of her upset and misgivings going quiet at the feel of his arms around her. She would miss his embrace—miss it sorely, for all her remaining days and nights. “It will be all right, my love.

As you make your way through the load station of dino sore with the vehicles passing by underneath, pay attention to the white, yellow, and red utility pipes that wind their way throughout the space. The cryptic markings on the side of the tubes convey the chemical formulas for the very important contents-mayonnaise, mustard, and ketchup!

I love when I shake a mustard bottle really well and go to squirt a line on my hotdog and out spurts a yellow watery substance. They should sell that as an energy drink.

You’re good to me, Mustard.” Judd grimaces and rubs at his mustard-seed hair. “It’s not that yellow.” I cock a brow. “Listen, I’m gold, okay? Don’t whine to me.

The window glass was cold as Jude touched his nose to its surface. He looked north over the centre of Tirana and drank in the thrill of the panorama. From a restaurant in the Sky Tower he could see down over the lush, green square of land criss-crossed with paths that was Rinia Park. He had arranged to meet Edona there at 3pm. To his left the apartment blocks clustered densely away to the horizon in colours of mustard, olive and denim blue. Ahead he could make out the rouge and yellow government ministry buildings on the edge of Skanderbeu Square, and the white needle of the Et’hem Bey Mosque. His eyes turned to the east past the black glass panelled Twin Towers and concrete Pyramid to the traffic flowing up the Gjergj Fishta Boulevard, where the harsh mid-day sunlight was glinting off car roofs and windscreens. Beyond that, through a haze of heat and light smog, Mount Dajti rose up to the blue, utterly cloudless sky. (From 'The Silencer').

The window glass was cold as Jude touched his nose to its surface. He looked north over the centre of Tirana and drank in the thrill of the panorama. From a restaurant in the Sky Tower he could see down over the lush, green square of land criss-crossed with paths that was Rinia Park. He had arranged to meet Edona there at 3pm. To his left the apartment blocks clustered densely away to the horizon in colours of mustard, olive and denim blue. Ahead he could make out the rouge and yellow government ministry buildings on the edge of Skanderbeu Square, and the white needle of the Et’hem Bey Mosque. His eyes turned to the east past the black glass panelled Twin Towers and concrete Pyramid to the traffic flowing up the Gjergj Fishta Boulevard, where the harsh mid-day sunlight was glinting off car roofs and windscreens. Beyond that, through a haze of heat and light smog, Mount Dajti rose up to the blue, utterly cloudless sky.

Poppy seed bun. Vienna Beef dog. Bright green Rolf’s relish. Yellow deli mustard. A kosher pickle spear, chopped onion, tomato wedges, sport peppers and celery salt. It doesn’t get any better than that.

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.

The window glass was cold as Jude touched his nose to its surface. He looked north over the centre of Tirana and drank in the thrill of the panorama. From a restaurant in the Sky Tower he could see down over the lush, green square of land criss-crossed with paths that was Rinia Park. He had arranged to meet Edona there at 3pm. To his left the apartment blocks clustered densely away to the horizon in colours of mustard, olive and denim blue. Ahead he could make out the rouge and yellow government ministry buildings on the edge of Skanderbeu Square, and the white needle of the Et’hem Bey Mosque. His eyes turned to the east past the black glass panelled Twin Towers and concrete Pyramid to the traffic flowing up the Gjergj Fishta Boulevard, where the harsh mid-day sunlight was glinting off car roofs and windscreens. Beyond that, through a haze of heat and light smog, Mount Dajti rose up to the blue, utterly cloudless sky. (From 'The Silencer').

Shuttlecock Shrimp Curry 3 tablespoons unsalted butter 2 cups unpeeled chopped Granny Smith apples 2 cups chopped yellow onions 3 large cloves garlic, pressed 4 teaspoons curry powder, or more to taste 3 tablespoons flour ½ teaspoon dry mustard ½ teaspoon salt, or more to taste ¼ teaspoon paprika ¼ teaspoon crumbled dried thyme ¼ teaspoon freshly ground black pepper, or more to taste 2 cups homemade chicken stock

Sanity? You want to know what sanity is? Sanity is the thick soup of distraction we immerse ourselves in to keep from remembering that we’re gonna bite it. Every opinion and taste and order you place for brown mustard instead of yellow mustard is just a way to keep from thinking about it. And they call our ability to distract ourselves sanity. So when you get to the end, and you forget whether you prefer brown or yellow mustard, they say you’re going nuts. But that isn’t it. What’s really going on is this. In those little senior moments of clarity, when your head is flipping back and forth between brown and yellow like a tennis match on fast forward, and you suddenly pause, you find yourself undistracted. And it happens. You look straight across the net at all the other people trying to choose between brown and yellow mustard and . . . there he is! At the seat in center court! Death! He’s been there all along! Mustard on the left and right, distractions everywhere, and Death straight ahead.

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

I’d Mark with the Sunshine If I were a teacher, I wouldn’t mark in red, Because red reminds me Of blood that Oozes out of cuts, And fire engines that Rush to fight blazes So hot you could Die in them, And STOP signs that Warn you of danger. If I were a teacher I’d mark in yellow— For corn muffins, Mustard on a fat hot dog, Gardens of dandelions, And sunbeams that Dance on daffodils. If I were a teacher, I’d throw out My STOP pen, And I’d mark with The sunshine itself! To give light to an A, Warmth to a C, And hope to an F.

a shrewd and tawdry city, shining like toyland between the swamps and the sea. The night was weighted with derelicts and dancers, terminal breathing in wards, clenched fists of women as they pushed each time the pains came, chips in perfect alignment on green felt as men thumbed up the corners of the hole cards just enough to read the news, giggling young men in a chickenwire apartment painting the body of one of their chums a lovely gold, ambulances and tow trucks moving away in separate directions with a load of torn flesh or a load of ripped metal, thousands and thousands of picture tubes all telling the same jokes at the same instant to a hundred thousand living rooms, frantic rumps ram-packing the beach sand under the spread towelling, the simultaneous squirts of red tomato and yellow mustard in a hundred different places to disguise the flannelly taste of fried meat, a thousand simultaneous sobbings, thrashings, swallowings, vomitings, ejaculations, coughings, scratchings, cursings, shy touchings, whisperings, kickings. . . . He had never considered himself particularly imaginative. Never before had he felt this way about a city, and he knew that it could only be possible in a strange city, and at a time when grief and uncertainty and introspection had sharpened and heightened awareness. This great Gold Coast became a gigantic cruise ship moving through time rather than space, constantly assimilating the foods, the newborn, the gadgetry, spewing aft the unending tonnage of garbage and waste and dead bodies and broken toys, rolling imperceptibly in the slow tides of history, the passengers unaware that no city is forever, that it will end one day and the eternality of time will cover it in a silence of dust, sand and vines.

But for now, the aioli. Garlic, egg yolks, a wee bit of Dijon mustard. In her Cuisinart she whipped these up to a brilliant, pungent yellow; then she added olive oil in a steady stream. Here was the magic of cooking- an emulsion formed, a rich, garlicky mayonnaise. Salt, pepper, the juice of half a lemon. Marguerite scooped the aioli into a bowl and covered it with plastic. She barely made it through the marinade for the beef. Her forehead was burning; she felt hot and achy, dried up. She whisked together olive oil, red wine vinegar, sugar, horseradish, Dijon, salt, and pepper and poured it over the tenderloin in a shallow dish.

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.

2 teaspoons dried rosemary 1 teaspoon celery seeds 2 teaspoons chicken bouillon granules or 1 chicken bouillon cube, crushed ¾ cup sugar 1 tablespoon dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups yellow ballpark-style mustard ⅔ cup apple cider vinegar 3 tablespoons tomato paste or ketchup ½ teaspoon Tabasco Chipotle Sauce or your favorite hot sauce 1. Prep. Crush the rosemary and celery seeds in a mortar and pestle or in a blender or coffee grinder. Transfer to a bowl, add the remaining ingredients, and mix thoroughly. 2. Cook. Pour the mixture into a saucepan and bring to a simmer. Cook for 5 minutes. Taste and adjust the seasoning as you wish. Storing it overnight in the fridge helps meld the flavors.

I loved shopping on rue Montorgueil so much that I often carted home more food- slices of spinach and goat cheese tourtes; jars of lavender honey and cherry jam, tiny, wild handpicked strawberries; fraises aux bois- than one person alone could possibly eat. Now at least I had an excuse to fill up my canvas shopping bag. "Doesn't it smell amazing?" I gushed once we had crossed the threshold of my favorite boulangerie. Mom, standing inside the doorway clutching her purse, just nodded as she filled her lungs with the warm, yeasty air, her eyes alight with a brightness I didn't remember from home. With a fresh-from-the-oven baguette in hand, we went to the Italian épicerie, where from the long display of red peppers glistening in olive oil, fresh raviolis dusted in flour, and piles and piles of salumi, soppressata, and saucisson, which we chose some thinly sliced jambon blanc and a mound of creamy mozzarella. At the artisanal bakery, Eric Kayser, we took our time selecting three different cakes from the rows of lemon tarts, chocolate éclairs, and what I was beginning to recognize as the French classics: dazzling gâteaux with names like the Saint-Honoré, Paris-Brest, and Opéra. Voila, just like that, we had dinner and dessert. We headed back to the tree house- those pesky six flights were still there- and prepared for our modest dinner chez-moi. Mom set the table with the chipped white dinner plates and pressed linen napkins. I set out the condiments- Maille Dijon mustard, tart and grainy with multicolored seeds; organic mayo from my local "bio" market; and Nicolas Alziari olive oil in a beautiful blue and yellow tin- and watched them get to it. They sliced open the baguette, the intersection of crisp and chewy, and dressed it with slivers of ham and dollops of mustard. I made a fresh mozzarella sandwich, drizzling it with olive oil and dusting it with salt and pepper.

PROTEIN SOUP This soup is very easy to digest and can be eaten all year long. You could live on it alone for quite some time if need be. I recommend it especially for anyone with digestive difficulties like gas, malabsorption of food, or chronic fatigue. This soup makes a great medicine to rebuild the body without digestive difficulties, and so is ideal for babies, women after giving birth, the elderly, or anyone in a weakened condition. Spicing beans with onions, hing (asafetida), cumin, fennel, cayenne, salt, pepper, and cardamom helps produce less gas. INGREDIENTS 1 cup split yellow mung beans 2 cups white basmati rice 1 inch fresh gingerroot, chopped 1 small handful fresh cilantro leaves, chopped 2 tbs. ghee (clarified butter) 1 tsp. turmeric 1 tsp. coriander powder 1 tsp. cumin powder 1 tsp. whole cumin seeds 1 tsp. mustard seeds 1 tsp. kosher or rock salt* 1 pinch hing (asafoetida) 7–10 cups water *Bragg Liquid Aminos can be added after cooking for flavor or to replace salt. Wash beans and rice together until water runs clear. In a large pot on medium heat mix ghee, mustard seeds, turmeric, hing, ginger, cumin seeds, cumin powder, and coriander powder, and stir together for a few minutes. Add rice and beans and stir again. Add the water and salt and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot, and continue to cook until rice and beans become soft (about 30–40 minutes). Add the cilantro leaves just before serving.

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.