Noodles Love Quotes

The Quiet World In an effort to get people to look into each other’s eyes more, and also to appease the mutes, the government has decided to allot each person exactly one hundred and sixty-seven words, per day. When the phone rings, I put it to my ear without saying hello. In the restaurant I point at chicken noodle soup. I am adjusting well to the new way. Late at night, I call my long distance lover, proudly say I only used fifty-nine today. I saved the rest for you. When she doesn’t respond, I know she’s used up all her words, so I slowly whisper I love you thirty-two and a third times. After that, we just sit on the line and listen to each other breathe.

Granted, I'd waited a long time to hear those words. Would've sold a kidney-maybe two-to have heard them at one point. Now, though...they didn't have the same impact. They were, in fact, an overcooked noodle in the pasta salad of love.

We can do anything. It’s not because our hearts are large, they’re not, it’s what we struggle with. The attempt to say Come over. Bring your friends. It’s a potluck, I’m making pork chops, I’m making those long noodles you love so much.

When You Have Forgotten Sunday: The Love Story -- And when you have forgotten the bright bedclothes on a Wednesday and a Saturday, And most especially when you have forgotten Sunday -- When you have forgotten Sunday halves in bed, Or me sitting on the front-room radiator in the limping afternoon Looking off down the long street To nowhere, Hugged by my plain old wrapper of no-expectation And nothing-I-have-to-do and I’m-happy-why? And if-Monday-never-had-to-come— When you have forgotten that, I say, And how you swore, if somebody beeped the bell, And how my heart played hopscotch if the telephone rang; And how we finally went in to Sunday dinner, That is to say, went across the front room floor to the ink-spotted table in the southwest corner To Sunday dinner, which was always chicken and noodles Or chicken and rice And salad and rye bread and tea And chocolate chip cookies -- I say, when you have forgotten that, When you have forgotten my little presentiment That the war would be over before they got to you; And how we finally undressed and whipped out the light and flowed into bed, And lay loose-limbed for a moment in the week-end Bright bedclothes, Then gently folded into each other— When you have, I say, forgotten all that, Then you may tell, Then I may believe You have forgotten me well.

Easy as pie. Actually, come to think of it, not easy as pie. Easy as something else. Like ramen noodles. Or microwave popcorn. Because, what exactly about pie is easy?

If she loved something, even for a minute, like the fish noodles at the market stall or the teacher who'd smiled at her last week, she held on to that love with tooth and claw. Most threads frayed over time and distance, but never Io's. Her love was evergreen.

If someone was in the house, I’m sure to be murdered. I’ve hardly got any muscle mass to speak of, I’m mostly gristle and ass fat and I could barely survive an hour long hot yoga class staring at the hot instructor so my chances of chasing off a home invader is slim to fucking I’m in big trouble. My arms were noodle limp, hardly weapons of mass destruction.

Live cleanly, rightly, beautifully. Take walks and read books, laugh and save money...

I love you in my bed at night, and when I wake up, and I love hearing you sing, and I love telling you to stop bothering me, and I love walking to Van’s noodle house with you, and I love you – I love you, so promise you’ll be like the ocean and come back to me, even when they pull you away. Always come back to me.

It was loud. It was crowded. I hate crowds. I had to make small talk with a bunch of people I don’t know, and I’m terrible at that. And some guy I’d just met wanted to do perverted things to me with noodles.” - Adrian Broussard, page 15

Only weird people can create something new and interesting.

Desire always breeds more desire. Eventually, it becomes difficult to control.

Italy was the only place I'd visited where people described kitchen implements as having souls of their own.

To be brutally truthful, the removal of your noodle from seeking other people’s futile approval to be you, is one of the most beautiful steps to flight, where wings flap to freedom from so many deadly traps.

What is this?” Hendrix demanded next to me. “A pool noodle?” I looked over at the long foam purple noodle and burst into more laughter.

The three of them left the noodle shop and went to a nearby love hotel. It was on the edge of town, on a street where love hotels alternated with gravestone dealers.

When you must flee and can carry only one thing, what will it be? What single seed from your old life will be the most useful in helping you sow a new one?

You know, you the worst kind, you want to marry the artist and live like squalor, but you wait, in five years you be like, Baby Jake why we eat ramen noodles every night? You a hustler, don't blind me, I see.

they says he was not good for you.i said"whenever i suffer from stomach ache i eat noodles.when i have toothache i eat chocolates.when i have throat pain,i drink pretty cold icy drink.it is also not good for me,but i am alive

She had blonde hair like spaghetti noodles, and then she went and dyed it marinara. But I loved her like I enjoy all-you-can-eat pasta buffets.

It is said that real human nature reveals itself under extreme conditions. As I starved in prison, I realizes that eating was one of the highest forms of human activity.

But if there's one thing I learned from my mother, it's that losing everything is not the end of the story. She taught me that lost civilizations can be rebuilt from zero, even if the task will require many generations of work.

But curiously, 1909 was also the peak of Seattle’s social evils—described as “dance halls, bagnios, crib houses, opium dens, and noodle joints…openly advertised in the full glare of electric light”—a major concern for the host city.

you deserve a call me anytime love. a pick you up from the airport love. a love note on napkins kind of love. a chicken noodle soup for sore throats kind of love. a back rub before bed kind of love. a laughs at your bad jokes kind of love. a reminder to get up ten minutes earlier because it snowed and you’re going to have to clean off your car kind of love. a clean off your car for you kind of love. a bring you cheesecake when you have cramps kind of love. a listening love. a love that takes care of you. a love that sees your messy hair, your morning breath, your spiralling mind, your no sleep crankiness, a love that loves you more because of it. you deserve a requited love. a love that lasts.

It is of no use mincing the matter; Dr John Marsh, after being regarded by his friends at home as hopelessly unimpressible—in short, an absolute woman-hater—had found his fate on a desolate isle of the Southern seas, he had fallen—nay, let us be just—had jumped over head and ears in love with Pauline Rigonda! Dr Marsh was no sentimental die-away noodle who, half-ashamed, half-proud of his condition, displays it to the semi-contemptuous world. No; after disbelieving for many years in the power of woman to subdue him, he suddenly and manfully gave in—sprang up high into the air, spiritually, and so to speak, turning a sharp somersault, went headlong down deep into the flood, without the slightest intention of ever again returning to the surface.

When you put a hot bowl of ramen in front of most Americans—white or otherwise—they will wait for it to cool down. It defeats the purpose, but they do not know this. It’s the equivalent of ordering a burger, and then when it comes, you don’t touch it! You wait for it to cool down, the lettuce to wilt, the cheese to congeal.

You wonder about me. I wonder about you. Who are you and what are you doing? Are you in a New York subway car hanging from a strap, or soaking in your hot tub in Sunnyvale? Are you sunbathing on a sandy beach in Phuket, or having your toenails buffed in Brighton? Are you a male or a female or somewhat in between? Is your girlfriend cooking you a yummy dinner, or are you eating cold Chinese noodles from a box? Are you curled up with your back turned coldly toward your snoring wife, or are you eagerly waiting for your beautiful lover to finish his bath so you can make passionate love to him? Do you have a cat and is she sitting on your lap? Does her forehead smell like cedar trees and fresh sweet air?

Three years is a long time.” His voice was achingly seductive. I frowned because I was confused, but I managed to whisper, “Yes. And fettuccini noodles are too thick.” He frowned, but his attention didn’t waver from my lips. “What does that have to do with anything?” “I don’t know. You said three years is a long time. I thought we were sharing random opinions.

The first time she wore her gi she also mistakenly wore her lucky Valentine's Day panties that showed through where she sweated like a boiled lobster in gauze. And last week in the turtle tot class where she loves to volunteer she bopped one of the cutest tots on the noggin with a foam noodle to get his guards up and he responded by throwing up on her feet. So there were setbacks.

Special combo, you got it," I say into the phone. "Which one?" "The winter melon soup." Winter melon is symbolic of a wife- a special order of the soup means someone's is about to be abducted. A special order of egg fried rice? Someone's kid. Fried pot stickers? A husband. Shanghai chow mein with chopped-up noodles? Someone's doomed to have their life cut short, the promise of longevity broken.

Style” comes on and we all go crazy, screaming in each other’s faces and jumping up and down. Peter goes craziest of all. He keeps asking me if I’m having fun. He only asks out loud once, but with his eyes he asks me again and again. They are bright and hopeful, alight with expectation. With my eyes I tell him, Yes yes yes I am having fun. We’re starting to get the hang of slow dancing, too. Maybe we should take a ballroom-dancing class when I get to UVA so we can actually get good at it. I tell him this, and fondly he says, “You always want to take things to the next level. Next-level chocolate chip cookies.” “I gave up on those.” “Next-level Halloween costumes.” “I like for things to feel special.” At this, Peter smiles down at me and I say, “It’s just too bad we’ll never dance cheek to cheek.” “Maybe we could order you some dancing stilts.” “Oh, you mean high heels?” He snickers. “I don’t think there’s such a thing as ten-inch heels.” I ignore him. “And it’s too bad your noodle arms aren’t strong enough to pick me up.” Peter lets out a roar like an injured lion and swoops me up and swings me around, just like I knew he would. It’s a rare thing, to know someone so well, whether they’ll pivot left or right. Outside of my family, I think he might be the person I know best of all.

JAMES HALE sat at a side-street noodle-stall. The stall was set-up underneath the shade of a row of fruit trees. He watched a pair of pigeons courting beneath a fig tree. The male’s tail feathers were pushed up in self-promotion and his plumage was arrogantly puffed up. He danced his elaborate dance of love. The female didn’t look impressed. She turned her back to him. Birds were like gangster rappers, Hale thought. They sang songs about how tough they were and how many other birds they’d nested. They were egomaniacs with inferiority complexes. Posers in a leafy street. The bastards flew at the first sign of danger. They couldn’t make it on the ground. Hale hated birds with their merry chirps and their flimsy nests. Tweet. Tweet. Fucking. Tweet. The only thing Hale admired about them was the fact that they could fly. That would be cool. Right now, flying would be good.

Right now I'll just be happy if you let me know what would you like to have in breakfast ." She swiftly moved from the platform to the fridge and took some bell peppers out of it. I spotted a bowl of boiled noodles. Perhaps, I would be fine with some change in my menu. "some noodles will just be fine,a glass of orange juice." I put my glass in the sink and stepped back to have a better view of her amazing body. "and a bed full of you." I added. Oops, I think that was pretty shameless. -Abstruse.

They shared a platter of meze and dips and, for dessert, summer berries dipped in four kinds of melted chocolate. Lovers' food, Lara thought, watching Phil feed Katy a strawberry. When she was married, she had made special trips to obscure ethnic supermarkets for Vietnamese rice pancakes and soba noodles. She had bought extra-virgin olive oil online from a tiny estate in Sicily. She had discovered celeriac and plantains and Jerusalem artichokes. She had sautéed and ceviched and fricasseed and brûléed.

While you can sell ramen relatively expensively in Japan, you can’t do it in America. People will unblinkingly pay $ 20 a plate for spaghetti pomodoro—which is just canned tomatoes and boxed pasta—but they will bitch to the high heavens about forking over $ 20 for a bowl of soup that requires three or four or five different cooked and composed components to put together. Plus, you will rake yourself over the coals looking for ingredients that even approximate what you can buy down the alley from your shop in Tokyo.

He will tell the galoi my story. My life away from them. And they will know what I have learned of sock shopping and noodle eating and cat keeping. And they will wonder at the differences in our universe. And because of you, they will see that there can be human somates, and human love and purple penises, and they will maybe talk a little more to humans. They will maybe open up their ships to visitors. And they will maybe consult your doctors for the secrets of human fertility. And they will maybe change. Because that is what zyga is for, in the end. Possibility.

I go to one of my favorite Instagram profiles, the.korean.vegan, and I watch her last video, in which she makes peach-topped tteok. The Korean vegan, Joanne, cooks while talking about various things in her life. As she splits open a peach, she explains why she gave up meat. As she adds lemon juice, brown sugar, nutmeg, a pinch of salt, cinnamon, almond extract, maple syrup, then vegan butter and vegan milk and sifted almond and rice flour, she talks about how she worried about whitewashing her diet, about denying herself a fundamental part of her culture, and then about how others don't see her as authentically Korean since she is a vegan. I watch other videos by Joanne, soothed by her voice into feeling human myself, and into craving the experiences of love she talks of and the food she cooks as she does. I go to another profile, and watch a person's hands delicately handle little knots of shirataki noodles and wash them in cold water, before placing them in a clear oden soup that is already filled with stock-boiled eggs, daikon, and pure white triangles of hanpen. Next, they place a cube of rice cake in a little deep-fried tofu pouch, and seal the pouch with a toothpick so it looks like a tiny drawstring bag; they place the bag in with the other ingredients. "Every winter my mum made this dish for me," a voice says over the video, "just like how every winter my grandma made it for my mum when she was a child." The person in the video is half Japanese like me, and her name is Mei; she appears on the screen, rosy cheeked, chopsticks in her hand, and sits down with her dish and eats it, facing the camera. Food means so much in Japan. Soya beans thrown out of temples in February to tempt out demons before the coming of spring bring the eater prosperity and luck; sushi rolls eaten facing a specific direction decided each year bring luck and fortune to the eater; soba noodles consumed at New Year help time progress, connecting one year to the next; when the noodles snap, the eater can move on from bad events from the last year. In China too, long noodles consumed at New Year grant the eater a long life. In Korea, when rice-cake soup is eaten at New Year, every Korean ages a year, together, in unison. All these things feel crucial to East Asian identity, no matter which country you are from.

The ubiquity of great food in Tokyo is beyond imagination. It's not just that I'm interested in food and pay close attention to restaurants and takeout shops, although that's true. In Tokyo, great food really is in your face, all the time: sushi, yakitori, Korean barbecue, eel, tempura, tonkatsu, bento shops, delis, burgers (Western and Japanese-style), the Japanese take on Western food called yōshoku, and, most of all, noodles. I found this cheap everyday food- lovingly called B-kyū("B-grade") by its fans- so satisfying and so easy on the wallet that I rarely ventured into anything you might call a nice restaurant.

As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking. I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.

somewhere there is a women in China holding a black umbrella so she won’t taste the salt of the rain when the sky begins to weep, there is a 17 year old girl who smells like pomegranates and has summer air tight on her naked skin, wrapping around her scars like veins in a bloody garden, who won’t make it past tomorrow, there is a young man, who buys yellow flowers for the woman in apartment 84B, who learned braille when he realized she couldn’t read his poetry about her white neck and mint eyes there are people watching films, making love for the first time, opening mail with the heading of ‘i miss you’, cooking noodles with organic spices and red sauces, buying lemon detergent, ignoring ‘do not smoke’ signs, painting murals of his lips in abandoned warehouses, chewing the words ‘i love you’ over and over again, swallowing phone numbers and forgotten birthdays, eating strawberry pies, drinking white wine off of each others open mouths, ignoring the telephone, reading this poem somewhere someone is thinking i’m alone somewhere someone finally understands they never really were

The moonlight filtered through the trees like water from a strainer. Agatha’s hair was the color and consistency of wet noodles. I said she might look sexy as a redhead, and she asserted she’d be staying a creamy alfredo. I touched her tight skin they way a drummer might strum a guitar. She called me Mozart, and I didn’t know how to reply so I simply belched. Before I had finished, her open mouth was on mine, and she was huffing my essence like David Hasselhoff hoofing it to the liquor store. I remember what color panties she wore. They were transparent with the texture of flesh. I rubbed her back while she purred. Her skin was as soft as a fur coat. We made love for what seemed like days, but was in fact 3:58.95—a personal best for me. I felt like Roger Bannister, and she felt like a cheetah. Literally. I told her she’d look good on my rug, as a rug, and she playfully pinched the folds on my stomach. She explored my naval cavity with her pinky, and what started out as foreplay turned into a scavenger hunt. While she might have expected to find lint, nobody could have ever suspected she’d find the lost Templar treasure.

David Chang, who had become the darling of the New York restaurant world, thanks to his Momofuku noodle and ssäm bars in the East Village, opened his third outpost, Momofuku Milk Bar, just around the corner from my apartment. While everyone in the city was clamoring for the restaurants' bowls of brisket ramen and platters of pig butt, his pastry chef, Christina Tosi, was cooking up "crack pie," an insane and outrageous addictive concoction made largely of white sugar, brown sugar, and powdered sugar, with egg yolks, heavy cream, and lots of butter, all baked in an oat cookie crust. People were going nuts for the stuff, and it was time for me to give this crack pie a shot. But as soon as I walked into the industrial-style bakery, I knew crack could have nothing on the cookies. Blueberry and cream. Double chocolate. Peanut butter. Corn. (Yes, a corn cookie, and it was delicious). There was a giant compost cookie, chock-full of pretzels, chips, coffee grounds, butterscotch, oats, and chocolate chips. But the real knockout was the cornflake, marshmallow, and chocolate chip cookie. It was sticky, chewy, and crunchy at once, sweet and chocolaty, the ever-important bottom side rimmed in caramelized beauty. I love rice crisps in my chocolate, but who would have thought that cornflakes in my cookies could also cause such rapture?

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

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

Moreover, Nancy Sinatra was afflicted, as the overwhelming majority of Americans were, with monolingualism. Lana’s richer, more textured version of “Bang Bang” layered English with French and Vietnamese. Bang bang, je ne l’oublierai pas went the last line of the French version, which was echoed by Pham Duy’s Vietnamese version, We will never forget. In the pantheon of classic pop songs from Saigon, this tricolor rendition was one of the most memorable, masterfully weaving together love and violence in the enigmatic story of two lovers who, regardless of having known each other since childhood, or because of knowing each other since childhood, shoot each other down. Bang bang was the sound of memory’s pistol firing into our heads, for we could not forget love, we could not forget war, we could not forget lovers, we could not forget enemies, we could not forget home, and we could not forget Saigon. We could not forget the caramel flavor of iced coffee with coarse sugar; the bowls of noodle soup eaten while squatting on the sidewalk; the strumming of a friend’s guitar while we swayed on hammocks under coconut trees; the football matches played barefoot and shirtless in alleys, squares, parks, and meadows; the pearl chokers of morning mist draped around the mountains; the labial moistness of oysters shucked on a gritty beach; the whisper of a dewy lover saying the most seductive words in our language, anh oi; the rattle of rice being threshed; the workingmen who slept in their cyclos on the streets, kept warm only by the memories of their families; the refugees who slept on every sidewalk of every city; the slow burning of patient mosquito coils; the sweetness and firmness of a mango plucked fresh from its tree; the girls who refused to talk to us and who we only pined for more; the men who had died or disappeared; the streets and homes blown away by bombshells; the streams where we swam naked and laughing; the secret grove where we spied on the nymphs who bathed and splashed with the innocence of the birds; the shadows cast by candlelight on the walls of wattled huts; the atonal tinkle of cowbells on mud roads and country paths; the barking of a hungry dog in an abandoned village; the appetizing reek of the fresh durian one wept to eat; the sight and sound of orphans howling by the dead bodies of their mothers and fathers; the stickiness of one’s shirt by afternoon, the stickiness of one’s lover by the end of lovemaking, the stickiness of our situations; the frantic squealing of pigs running for their lives as villagers gave chase; the hills afire with sunset; the crowned head of dawn rising from the sheets of the sea; the hot grasp of our mother’s hand; and while the list could go on and on and on, the point was simply this: the most important thing we could never forget was that we could never forget.

Experiment: To replace negative character labels, try the following steps: 1. Pick a new, positive character label that you would prefer. For example, if your old belief is “I’m incompetent,” you would likely pick “I’m competent.” 2. Rate how much you currently believe the old negative character label on a scale of 0 (= I don’t believe it at all) to 100 (= I believe it completely). Do the same for the new positive belief. For example, you might say you believe “I’m incompetent” at level 95 and believe “I’m competent” at level 10 (the numbers don’t need to add up to 100). 3. Create a Positive Data Log and a Historical Data Log. Strengthening your new, positive character label is often a more helpful approach than attempting to hack away at the old, negative one. I’m going to give you two experiments that will help you do this. Positive Data Log. For two weeks, commit to writing down evidence that supports your new, positive character belief. For example, if you are trying to boost your belief in the thought “I’m competent” and you show up to an appointment on time, you can write that down as evidence. Don’t fall into the cognitive trap of discounting some of the evidence. For example, if you make a mistake and then sort it out, it’s evidence of competence, not incompetence, so you could put that in your Positive Data Log. Historical Data Log. This log looks back at periods of your life and finds evidence from those time periods that supports your positive character belief. This experiment helps people believe that the positive character quality represents part of their enduring nature. To do this experiment, split your life into whatever size chunks you want to split it into, such as four- to six-year periods. If you’re only in your 20s, then you might choose three- or four-year periods. To continue the prior example, if you’re working on the belief “I’m competent,” then evidence from childhood might be things like learning to walk, talk, or make friends. You figured these things out. From your teen years, your evidence of general competency at life might be getting your driver’s license (yes, on the third try still counts). Evidence from your early college years could be things like successfully choosing a major and passing your courses. Evidence for after you finished your formal education might be related to finding work to support yourself and finding housing. You should include evidence in the social domain, like finding someone you wanted to date or figuring out how to break up with someone when you realized that relationship wasn’t the right fit for you. The general idea is to prove to yourself that “I’m competent” is more true than “I’m incompetent.” Other positive character beliefs you might try to strengthen could be things like “I’m strong” (not weak), “I’m worthy of love” (not unlovable), and “I’m worthy of respect” (not worthless). Sometimes the flipside of a negative character belief is obvious, as in the case of strong/weak, but sometimes there are a couple of possible options that could be considered opposites; in this case, you can choose. 4. Rerate how much you believe the negative and positive character labels. There should have been a little bit of change as a result of doing the data logs. For example, you might bow believe “I’m incompetent” at only 50 instead of 95, and believe “I’m competent” at 60 instead of 10. You’ve probably had your negative character belief for a long time, so changing it isn’t like making a pack of instant noodles.

If love had its limits, and those limits tasted like lasagna, could you see yourself dating a can of chicken noodle soup? I only ask because I’m in the mood to spoon. After all, I am the 2014 World Cuddling Champion.

Sometimes.. You love a bowl of noodles more than your partner at midnight.

Sam Anderson. “The Greatest Novel.” New York Magazine (outline). Jan. 9, 2011. New York is, famously, the everything bagel of megalopolises—one of the world’s most diverse cities, defined by its churning mix of religions, ethnicities, social classes, attitudes, lifestyles, etc., ad infinitum. This makes it a perfect match for the novel, a genre that tends to share the same insatiable urge. In choosing the best New York novel, then, my first instinct was to pick something from the city’s proud tradition of megabooks—one of those encyclopedic ambition bombs that attempt to capture, New Yorkily, the full New Yorkiness of New York. Something like, to name just a quick armful or two, Manhattan Transfer, The Bonfire of the Vanities, Underworld, Invisible Man, Winter’s Tale, or The Amazing Adventures of Kavalier & Clay—or possibly even one of the tradition’s more modest recent offspring, like Lush Life and Let the Great World Spin. In the end, however, I decided that the single greatest New York novel is the exact opposite of all of those: a relatively small book containing absolutely zero diversity. There are no black or Hispanic or Asian characters, no poor people, no rabble-rousers, no noodle throwers or lapsed Baha’i priests or transgender dominatrixes walking hobos on leashes through flocks of unfazed schoolchildren. Instead there are proper ladies behaving properly at the opera, and more proper ladies behaving properly at private balls, and a phlegmatic old Dutch patriarch dismayed by the decline of capital-S Society. The book’s plot hinges on a subtly tragic love triangle among effortlessly affluent lovers. It is 100 percent devoted to the narrow world of white upper-class Protestant heterosexuals. So how can Edith Wharton’s The Age of Innocence possibly be the greatest New York novel of all time?

Pictures old photographs hang on the wall of loved ones: far away, long since moved or recently deceased.   i dread each new picture that joins, the clips and my heart already sagging from the weight of loss. Mac & Cheese gathered around the kitchen counter, we share dinner of macaroni and cheese. we share dinner, my parents and i, as though no time had passed, the same plates holding the noodles as when i was just learning to hold a fork.

Sometimes just a plate of noodles could be the best dinner ever with the person you love most.

To respond to anger is to attempt to slay a dragon with a wet noodle.The best you can do is hope the anger remembers the love.~Bluenscottish

•Embrace the restorative power of vacation. Allow knowledge workers to daydream or noodle around with an idea without fear of failure. •

People are going to look at you like this weird thing, like the Eminem of ramen. I can almost get away with doing ramen because I’m Asian. You’re probably fucked.

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

After his relationship with Kiyo had turned to disappointment and he began coming to town to drink, he got to know a woman who worked in a cheap noodle restaurant. She was from Sango’s village and since she hardly had any land of her own to till, she worked as a day laborer, helping to till others’ fields, and did various other jobs. Hearing about Yoshimine and Kiyo, she’d said that love affairs demand the luxury of free time.

Zucchini pasta with chicken and lemon," Melanie says. "I'm using whole-grain linguini, and the zucchini is shredded in long strips the same size as the noodles. Half real noodles, half zucchini noodles, so everything twirls the same on your fork, but you halve the carbs and cut down the calories significantly." She grabs a tasting spoon and lets me taste the chicken, simmering gently in a rich lemony sauce. "That is amazing. So light and fresh, but still depth in flavor." "I love this recipe, especially in the winter like this; it just tastes like spring to me.

If sushi occupies a position in Japan’s food hierarchy akin to that of haute French in the West, then ramen’s culinary status hovers somewhere around the prestige of a sloppy joe. The status of instant ramen? Probably several notches below that.

Bok Choy Seitan Pho (Vietnamese Noodle Soup) After sampling pho at a Vietnamese noodle shop in Los Angeles, I was on a mission to create a simple plant-based version of this aromatic, festive noodle dish in my own kitchen. My recipe features seitan, a wonderful plant-based protein found in many natural food stores. My whole family loves the interactive style in which this soup is served. In fact, you can plan a dinner party around this traditional meal. Simply dish up the noodles and bubbling broth into large soup bowls, set out a variety of vegetable toppings, and let your guests serve it up their way. MAKES 4 SERVINGS BROTH 4 cups reduced-sodium vegetable broth ½ medium yellow onion, chopped ½ cup sliced shiitake mushrooms 1 medium carrot, sliced 4 garlic cloves, minced 8 thin slices peeled fresh ginger root 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice wine vinegar 1 tablespoon agave syrup ¼ teaspoon ground black pepper 2 cinnamon sticks 2 star anise pods ½ teaspoon whole coriander 6 sprigs of fresh basil 6 sprigs of fresh cilantro NOODLES One 8-ounce package flat rice noodles TOPPINGS One 8-ounce package seitan (wheat gluten) strips, thinly sliced 2 small bunches of fresh bok choy, sliced thinly 1 cup fresh bean sprouts ½ cup coarsely chopped cilantro ½ cup coarsely chopped basil 1 small lime, cut into wedges 1 small jalapeño pepper, seeded and diced 4 green onions, sliced TO PREPARE THE BROTH: 1. Combine all the broth ingredients in a large pot, cover, and bring to a low boil. Reduce the heat and simmer for 30 minutes. Strain the broth, discarding the vegetables and seasonings. Return the strained broth to the pot, cover, and keep warm (broth should be bubbling right before serving time). While broth is cooking, prepare noodles and toppings. TO PREPARE THE NOODLES: 1. Bring a medium pot of water to a boil. Add the rice noodles, cover, and cook until just tender, about 5 minutes, or according to package directions. Drain the noodles immediately and rinse with cold water. Return the drained noodles to the pot and cover. TO PREPARE THE TOPPINGS: 1. Arrange the toppings on a large platter. 2. To serve the soup, divide the noodles among four very large soup bowls. Either garnish the noodles with desired toppings or let your guests do their own. Ladle boiling broth over the noodles and toppings, and serve immediately. Allow hot broth to wilt vegetables and cool slightly before eating it. PER SERVING (ABOUT 2 OUNCES NOODLES, 2 OUNCES SEITAN, 1 CUP VEGETABLE TOPPINGS, AND 1 CUP BROTH): Calories: 310 • Carbohydrates: 55 g • Fiber: 4 g • Protein: 17 g • Total fat: 2 g • Saturated fat: 0 g • Sodium: 427 mg • Star nutrients: Vitamin A (39% DV), vitamin C (23% DV), iron (11% DV), selenium (13% DV)

Following the crowds came the blog entries. My early favorite read: “I thought for sure the soup would have a ketchup flavor to it, so I was surprised and thrilled to eat such an authentic, delicious bowl of ramen. Sorry, Ivan, for thinking such negative things about you.” Every news article, blog post, TV interview, and conversation focused on the gaijin angle. Every positive review started, “I expected Ivan Ramen to be terrible, but …” The online forums were alive with conspiracy theories. Some people said I was a front for a large Korean corporation; others claimed that I was just a front for a Japanese chef; my favorite one speculated that I was really Japanese and was just pretending to be a foreigner.

There was a mailman I loved as a little girl. He would stop at the communal mailbox On the street In the center of the apartment complex And begin sorting mail away Into 150 different little boxes We lived in 1202 I would rush from my house To greet the mailman And he would talk to me as he worked Filing away bills and cards and coupons He would ask me questions Quiz me And give me a piece of Bazooka gum For every question I got right I would spin around and crush my sneakers rocking up and down on my toes I would curl one piece of hair Around my finger while I thought of the answers I would slide my tongue between my teeth and the windows where they were missing And between every mailbox The mailman would look at me and smile He’d pat me on the cheek And tell me That I was as smart as he was. As smart as any man. And I believed him. Because why wouldn’t I? I was 8. I knew that George Bush would win the election. I knew the Pythagorean theorem. I read 300 books from the public library And I could draw every animal by memory. I liked him ’cause he gave me chewing gum And talked to me in his low voice Calm and soft Not the shrill, high-pitched voice They would use on my baby brother. One day the mailman didn’t show up for work I ran out and stopped in my tracks There was a different man there I asked if my friend was sick The imposter ignored me The new mailman showed up a few days in a row The kids in the neighborhood said The old one had a heart attack in a bowl of spaghetti And died with noodles up his nose I cried One Wednesday I ran out to the new mailman And asked if he had any gum He told me to stay away Because he didn’t want to get in trouble like Charlie I didn’t know my friend’s name was Charlie And I didn’t know how I could have gotten him in trouble So I asked my mom How you could give someone a heart attack And she rubbed her head and stretched her feet across the couch and said, “It feels like you’re gonna give me one right now.” I didn’t want my mom to die too. So I hid in my room And I cried Because I was 8 And a murderer.

I breakfasted with the crapulent major a week later. It was an earthy, quotidian scene, the kind Walt Whitman would have loved to write about, a sketch of the new America featuring hot rice porridge and fried crullers at a Monterey Park noodle shop crammed full of unrepentantly unassimilated Chinese and a few other assorted Asians.

I'd used vegetable dyes to color the entire thing a purple so deep it was almost black, the effect of which was fairly unappetizing... but perfect for Halloween, I hoped. I'd turned up the richness of the filling, aiming for a luxurious mouthfeel without being sickening, and made the whole thing more savory, dialing back on the sugar and adding garlic and onion and lots of fresh herbs to cut through the richness. I then rolled bites of it in a potato chip crust and deep-fried them, which sounded bizarre but worked. At least, I thought so. I held my breath as the judges crunched in and chewed thoughtfully. "I love this." Lenore Smith was blunt as always. "It's bizarre, but in all the best ways. The inside is melty and rich and savory, and the outside is perfectly crunchy and salty. It makes me think of an arancini." I was familiar with the fried Italian risotto balls, but I hadn't connected them to my dish until now.

I have for you braised and fried chicken feet, served with buffalo sauce, a salad of cauliflower rubble and grated celery, and a blue cheese mascarpone cream." Luke's face lit up as he saw the chicken feet, the exact opposite expressions of Lenore and Maz, who looked very much as if they were at an actual graveyard and had seen an actual claw shoot up from the grave. "It reminds me of dakbal," he breathed, and he sounded for a moment as if it were just the two of us sitting side by side in that Korean speakeasy, shoulder touching shoulder. Unconsciously, I took a step toward him. "My halmoni used to make dakbal as a snack when we visited her in Korea. She'd steam them first, then panfry them until they were charred, and then there was the secret sauce she made, all garlicky and gingery and tingling with gochugaru..." As he trailed off, I could almost taste his grandmother's chicken feet. The chew of the meat after the crisp of the char. The caramelization of the sugars on the skin, and the nose-running spiciness of the sauce. "I didn't know you were Korean," said Maz. That broke the mood. I stepped back, clearing my throat. Meanwhile, Lenore Smith was crunching away. "I was worried about eating these fried chicken feet right after that deep-fried noodle kugel, but this bracing, vinegary salad underneath really cuts through the fat and the richness," she said, swallowing. "I love the chicken feet, but I almost love this salad more. Is that crazy?" "Yes," Luke said. "The chicken feet are delicious. Cooked so that they're tender and also crunchy on the outside, and that sauce is the perfect amount of spicy and vinegary.

Diana talked about visits to Tokyo and Rome. Daisy listened, wistfully recalling her own grand plans. When Beatrice no longer needed bottles or sippie cups or an endless supply of chicken nuggets, Daisy had wanted to travel, and Hal had been perfectly amenable. The problem was that his idea of a perfect vacation was not Europe but, instead, a resort with a golf course that could be reached by a direct flight from Philadelphia International Airport, while Daisy wanted to eat hand-pulled noodles in Singapore and margherita pizza in Rome and warm pain au chocolat in Paris; she wanted to eat in a sushi bar in Tokyo and a trattoria in Tuscany; to eat paella in Madrid and green papaya salad in Thailand; shaved ice in Hawaii and French toast in Hong Kong; she wanted to encourage, in Beatrice, a love of food, of taste, of all the good things in the world. And she'd ended up married to a man who'd once told her that his idea of hell was a nine-course tasting menu.

Oh, I’m Camilla’s partner. But I can’t stay.” “I see! Lovely to meet you,” said the Angel, unaware of how her eyebrows betrayed her, like everyone else in the world to Nona seemed unaware of how their eyebrows betrayed them, by immediately saying plain as day: Camilla?? Really??? Camilla??? Which Nona thought was unfair: Crown was very nearly pretty enough for Camilla. “Nona, can you take Noodle for a moment? I’ve got to get the tuning forks and he’s going to make the most unrighteous howl, he can’t stand the things. When she had passed the leash to Nona and gone through the door with one last look at Crown, Nona crouched to give Noodle her hand to lick, and said accusingly: “If Camilla hears you said that, she’ll be furious.” “That’s probably why I said it,” admitted Crown, with genuine contrition. “I have a ripple of evil running through my soul—I know I do. But it wasn’t that bad a lie, was it, Nona? Don’t you think it’ll raise Cam’s status? Don’t you think I’ve done her a favour?” Nona thought about it. “Camilla doesn’t need raising. You could have raised my status by saying you were mine,” she added. “They would have believed it—we’re both very attractive.

Each person has a different idea about how they want to finish off a meal. The Japanese are avid noodle lovers. Eating ramen after having a drink is a classic thing for the Japanese. And then there's curry udon; the Japanese people love curry. So I'm sure there are many people who want to finish off the meal with that. If those two are a little too heavy, then kitsune udon or warm sōmen would be a lighter alternative." "Hmm?! So that's what you mean..." "Some people want to eat something sweet after a drink. And for them, there's red beans with shiratama dumplings... ... and anmitsu for those who want something a little heavy. For those who don't have a sweet tooth, there's tokoroten... ... and we also have grilled rice cakes wrapped in nori. And for the extreme sweet lovers, we've made Western style desserts as well: frozen yogurt, chocolate parfait, vanilla milkshake and donuts.

But I also watched him closely, waiting to see that love of food. The surprised delight on his face when he took his first slurp of the brisket ramen, enjoying the tender shreds of savory meat, the chew of the crinkly noodles, the light but complex broth that hid the reveal of a plush matzah ball with a thick corn flavor. The concentration as he tried to place the flavor of the rub on the bowl of shredded carnitas that we portioned out ourselves and wrapped in marbled rye tortillas with tiny sour pickles and thinly sliced red onions and shreds of Havarti cheese. ("It's a pastrami sandwich," he murmured as he took the first bite.) The sheer pleasure as he closed his eyes while chewing the duck, rosy and meaty in the middle and crispy-skinned on the outside, in one perfect bite with pickled and fresh beets. I didn't have to look hard. It radiated out of his very soul.

Then perhaps I would have been as free as they are. I would love to be on my own, living with a roommate, ordering noodles at 2 a.m., waking up deliciously alone, with no one to ask what my plan is for the day.

On one of those nights in January 2014, we sat next to each other in Maria Vostra, happy and content, smoking nice greens, with one of my favorite movies playing on the large flat-screen TVs: Once Upon a Time in America. I took a picture of James Woods and Robert De Niro on the TV screen in Maria Vostra's cozy corner, which I loved to share with Martina. They were both wearing hats and suits, standing next to each other. Robert de Niro looked a bit like me and his character, Noodles, (who was a goy kid in the beginning of the movie, growing up with Jewish kids) on the picture, was as naive as I was. I just realized that James Woods—who plays an evil Jewish guy in the movie, acting like Noodles' friend all along, yet taking his money, his woman, taking away his life, and trying to kill him at one point—until the point that Noodles has to escape to save his life and his beloved ones—looks almost exactly like Adam would look like if he was a bit older. “All the world's a stage, and all the men and women merely players. They have their exits and their entrances; And one man in his time plays many parts.” – William Shakespeare That sounds like an ancient spell or rather directions, instructions to me, the director instructing his actors, being one of the actors himself as well, an ancient spell, that William Shakespeare must have read it from a secret book or must have heard it somewhere. Casting characters for certain roles to act like this or like that as if they were the director’s custom made monsters. The extensions of his own will, desires and actions. The Reconquista was a centuries-long series of battles by Christian states to expel the Muslims (Moors), who had ruled most of the Iberian Peninsula since the 8th century. The Reconquista ended on January 2, 1492. The same year Columbus, whose statue stands atop a Corinthian custom-made column down the Port at the bottom of the Rambla, pointing with his finger toward the West, had discovered America on October 12, 1492. William Shakespeare was born in April 1564. He had access to knowledge that had been unavailable to white people for thousands of years. He must have formed a close relationship with someone of royal lineage, or used trick, who then permitted him to enter the secret library of the Anglican Church. “A character has to be ignorant of the future, unsure about the past, and not at all sure what he/she’s supposed to be doing.” – Anthony Burgess Martina proudly shared with me her admiration for the Argentine author Julio Cortazar, who was renowned across South America. She quoted one of his famous lines, saying: “Vida es como una cebolla, hay que pelarla llorando,” which translates to “Life is like an onion, you have to peel it crying.” Martina shared with me her observation that the sky in Europe felt lower compared to America. She mentioned that the clouds appeared larger in America, giving a sense of a higher and more expansive sky, while in Europe, it felt like the sky had a lower and more limiting ceiling. “The skies are much higher in Argentina, Tomas, in all America. Here in Europe the sky is so low. In Argentina there are huge clouds and the sky is huge, Tomas.” – Martina Blaterare “It was curious to think that the sky was the same for everybody, in Eurasia or Eastasia as well as here. And the people under the sky were also very much the same--everywhere, all over the world, hundreds or thousands of millions of people just like this, people ignorant of one another’s existence, held apart by walls of hatred and lies, and yet almost exactly the same--people who had never learned to think but were storing up in their hearts and bellies and muscles the power that would one day overturn the world.” – George Orwell, 1984

And every day at dinner time, I’d bring homemade chicken noodle soup up to your bedroom.” I still remember that soup. It was so good. I began to look forward to it every day. Even on the days I had no appetite, that soup warmed me up and made me smile. “I remember that. I loved it.” My mother pulls back to find my eyes, a knowing smile stretching across her pretty face. She leans in to kiss my hairline, then whispers, “That soup was from Dean.

There were mini Vienna hot dogs with all the classic Chicago toppings. A macaroni 'n' cheese bar with all kinds of fun add-ins. Cold sesame noodles in tiny white cardboard Chinese take-out containers, sliders served with small cones of skinny fries. Fried chicken legs, barbecued ribs, mini gyros in tiny three-inch pitas. All of it the most delicious and perfectly prepared elevated junk food, complete heaven, and just what I love. She gave us each a bamboo tray with a piece of parchment paper on it to use as plates, and large kitchen tea towels instead of napkins. There were cold beers in a tub, endless bottles of rosé, and a massive birthday cake, chocolate with fluffy vanilla frosting, and rainbow sprinkles. And then, after coffee, mini ice-cream sandwiches on chocolate chip cookies.

I dig in; but not before catching my squatting figure in the mirror, that gleaming mirage; so like my father from this distance I stop chewing, analysing hardened cheekbones and vacant eyes; a son long abandoned by his father (forced to move out, as a young adult, on account of his sexuality) now his father's diminutive likeness; an ironic narrative about genetics and its unfunny punch line, since I offer no spring of my own to further the tale; no passing on of love's disavowal either; how cool the noodles taste in my mouth, unmemorable yet oddly reassuring...

...I dig in; but not before catching my squatting figure in the mirror, that gleaming mirage; so like my father from this distance I stop chewing, analysing hardened cheekbones and vacant eyes; a son long abandoned by his father (forced to move out, as a young adult, on account of his sexuality) now his father's diminutive likeness; an ironic narrative about genetics and its unfunny punch line, since I offer no offspring of my own to further the tale; no passing on of love's disavowal either; how cool the noodles taste in my mouth, unmemorable yet oddly reassuring...

Moreover, Nancy Sinatra was afflicted, as the overwhelming majority of Americans were, with monolingualism. Lana’s richer, more textured version of “Bang Bang” layered English with French and Vietnamese. Bang bang, je ne l’oublierai pas went the last line of the French version, which was echoed by Pham Duy’s Vietnamese version, We will never forget. In the pantheon of classic pop songs from Saigon, this tricolor rendition was one of the most memorable, masterfully weaving together love and violence in the enigmatic story of two lovers who, regardless of having known each other since childhood, or because of knowing each other since childhood, shoot each other down. Bang bang was the sound of memory’s pistol firing into our heads, for we could not forget love, we could not forget war, we could not forget lovers, we could not forget enemies, we could not forget home, and we could not forget Saigon. We could not forget the caramel flavor of iced coffee with coarse sugar; the bowls of noodle soup eaten while squatting on the sidewalk; the strumming of a friend’s guitar while we swayed on hammocks under coconut trees; the football matches played barefoot and shirtless in alleys, squares, parks, and meadows; the pearl chokers of morning mist draped around the mountains; the labial moistness of oysters shucked on a gritty beach; the whisper of a dewy lover saying the most seductive words in our language, anh oi; the rattle of rice being threshed; the workingmen who slept in their cyclos on the streets, kept warm only by the memories of their families; the refugees who slept on every sidewalk of every city; the slow burning of patient mosquito coils; the sweetness and firmness of a mango plucked fresh from its tree; the girls who refused to talk to us and who we only pined for more; the men who had died or disappeared; the streets and homes blown away by bombshells; the streams where we swam naked and laughing; the secret grove where we spied on the nymphs who bathed and splashed with the innocence of the birds; the shadows cast by candlelight on the walls of wattled huts; the atonal tinkle of cowbells on mud roads and country paths; the barking of a hungry dog in an abandoned village; the appetizing reek of the fresh durian one wept to eat; the sight and sound of orphans howling by the dead bodies of their mothers and fathers; the stickiness of one’s shirt by afternoon, the stickiness of one’s lover by the end of lovemaking, the stickiness of our situations; the frantic squealing of pigs running for their lives as villagers gave chase; the hills afire with sunset; the crowned head of dawn rising from the sheets of the sea; the hot grasp of our mother’s hand; and while the list could go on and on and on, the point was simply this: the most important thing we could never forget was that we could never forget. When Lana was finished, the audience clapped, whistled, and stomped, but I sat silent and stunned as she bowed and gracefully withdrew, so disarmed I could not even applaud.

Evangeline,” Lisa said. “I like you better like this.” “You would,” Daphne scoffed. “Where is Uncle Jack tonight?” “He's got a date,” Evangeline said. “He asked me to watch Ruby till y'all came home. I was about to start supper, but I’m going to have to rethink what we are going to eat. I've only got six pork chops.” “Don't worry, Evangeline. There's plenty to eat. We just need to adjust a little,” Jen said. She walked down a short hallway that led to the laundry room and disappeared into a closet that had been turned into a pantry. She emerged a moment later carrying an arm full of ingredients. She put two bags of noodles on the counter, along with four cans of tuna and two cans of cream of mushroom soup. Then went back to get a box of breadcrumbs. “Tuna noodle casserole?” Charlie asked. “Yep,” Jen said. “Quick, easy, and a crowd pleaser.” “Yeah, my thighs are going to be real pleased,” Lisa quipped. “Oh hush,” Jen said. “You can run it off tomorrow.” “I love tuna noodle casserole,” Daphne smiled. “Honestly though, I can't remember the last time I had it.” “That's because you eat too much take out, sweetie,” Evangeline said. “So, anything I can do to help?” “Could you check the fridge for sour cream and Parmesan cheese, please? And there should be a bag of frozen peas in the freezer,” Jen said, inclining her head in that direction. Charlie handed one of the three journals from Edwina’s box to Lisa and the other one to Daphne. “Come on, let's start looking through these while they’re making dinner.” Charlie sat at the end of the table with Lisa and Daphne flanking her, and they each began to flip through the pages of Edwina’s most private thoughts. Ruby walked into the kitchen and placed herself between Charlie and Lisa. Ruby glanced up at the clock. “Aunt Lisa, will you come upstairs and read me a story?” Jen ripped open the packages of noodles and poured them into a pot of hot water. “Ruby Ellen, you've already had a story. Why are you out of bed?” “I can't sleep, Mama,” Ruby said. Lisa

Shelby came back,” he said. Silence answered him. “She did?” Muriel finally asked in a shocked breath. “Yes, ma’am. And apparently Luke did enough groveling to satisfy her, because she’s moved in with him. And this morning he paid me a visit, asked my permission to propose.” “Get out of town! Did you grant it?” “No. I told him to go to hell. I should have just shot him. I told him that.” “Oh, you’d like me to believe you’re that kind of bully, wouldn’t you?” “The silly girl seems to love him. And you should see him. Whipped into shape that fast. I bet if we pulled up his shirt, there would be lash marks all over his back. He’s limp as a noodle.” “I bet he’s not,” she said with a laugh. “Well, good for Shelby. That maneuver never worked for me. When I stomped off into the night, they just said, ‘Okay, bah-bye.’” “What’s

WHEN I WOKE up a few hours later, the apartment was empty, but the coffee table had boxes of Kleenex, cold and allergy medicine, a bottle of water, and a note on it.   Rach, Had to run to the bar to take inventory. Mason’s running errands, call me if you need anything. The rest is in the kitchen. And if you eat my green ones, I will not take pity on you just because you’re sick.           Kash Green ones? I walked into the kitchen and laughed out loud. The counter had four cans of chicken noodle soup, eight Gatorade bottles, and three boxes of Sour Patch Kids on it. I put away everything except for one of the boxes and went back to my makeshift bed on the couch. Kash was either the worst . . . or the absolute best at taking care of someone. Either way, I was falling so in love with that man. And yeah, I ate the green ones. I’d have to remember to hide the other two boxes before he came over again.   Kash

Later, we deepen our investigation into the drinking-while-standing phenomenon at Mashika, an Italian izakaya in a hip pocket of Nishi-ku. The Italian-Japanese coalition is hardly new territory in this pasta-loving country, but Mishika is a different kind of mash-up. To start with, the space isn't really a restaurant at all. During the day, grandma sells cigarettes out of the small space. When the sun goes down, grandson fires up the burners as a crowd of thirtysomething Osakans drink Spritz and fill up on charcuterie, sashimi, and funky hybrids like spaghetti sauced with grated daikon and crowned with a wedge of ocean-sweet saury tataki. The menu follows no particular rules at all. Nobody seems to notice.

Before heading to our respective baths, Laurie, Iris, and I went to the food court and got lunch. I loved this food court, not because the food was especially good (although it was seventeen times better than the average American food court) but because it was such a perfect microcosm of the Japanese dining landscape. There were three noodle stands (udon, soba, and ramen), a sushi stand, a dessert shop selling soft-serve sundaes with fruit jelly and mochi dumplings, and a Korean stand specializing in rice dishes. I went straight for the Korean place and got myself a dolsot bibimbap, a hot stone bowl of rice topped with beef, assorted vegetables, and Korean hot sauce. Laurie and Iris returned with ramen and gyōza, and we sat together in the main hall in our yukata.

Pasta Pronto I’ve never not loved pasta. I’ve not ever not loved pasta. I’ve never loved not loving pasta. You get the idea. Just gimme a noodle, and I’m a noodle in your hands. Want to win friends and influence people? Serve one of these simple-and-scrumptious pasta dishes! In my world, pasta cures just about anything that ails ya…even ails ya don’t even have. And if that didn’t make any sense, it’s only because I haven’t had my pasta yet today.

We ate out quite often at restaurants that served naengmyeon, for which Hamhung is famous. These are noodles served in an ice-cold beef broth with a tangy sauce, although there are many variations. My mother would eat naengmyeon with her eyes closed in pure pleasure. She loved it to the point of addiction.

Bang bang was the sound of memory’s pistol firing into our heads, for we could not forget love, we could not forget war, we could not forget lovers, we could not forget enemies, we could not forget home, and we could not forget Saigon. We could not forget the caramel flavor of iced coffee with coarse sugar; the bowls of noodle soup eaten while squatting on the sidewalk; the strumming of a friend’s guitar while we swayed on hammocks under coconut trees; the football matches played barefoot and shirtless in alleys, squares, parks, and meadows; the pearl chokers of morning mist draped around the mountains; the labial moistness of oysters shucked on a gritty beach; the whisper of a dewy lover saying the most seductive words in our language, anh oi; the rattle of rice being threshed; the workingmen who slept in their cyclos on the streets, kept warm only by the memories of their families; the refugees who slept on every sidewalk of every city; the slow burning of patient mosquito coils; the sweetness and firmness of a mango plucked fresh from its tree; the girls who refused to talk to us and who we only pined for more; the men who had died or disappeared; the streets and homes blown away by bombshells; the streams where we swam naked and laughing; the secret grove where we spied on the nymphs who bathed and splashed with the innocence of the birds; the shadows cast by candlelight on the walls of wattled huts; the atonal tinkle of cowbells on mud roads and country paths; the barking of a hungry dog in an abandoned village; the appetizing reek of the fresh durian one wept to eat; the sight and sound of orphans howling by the dead bodies of their mothers and fathers; the stickiness of one’s shirt by afternoon, the stickiness of one’s lover by the end of lovemaking, the stickiness of our situations; the frantic squealing of pigs running for their lives as villagers gave chase; the hills afire with sunset; the crowned head of dawn rising from the sheets of the sea; the hot grasp of our mother’s hand; and while the list could go on and on and on, the point was simply this: the most important thing we could never forget was that we could never forget.

Girls, I’m going to cook your noodle with this one, but believe it or not, there is story after story in God’s word of people being rejected by others. We hear that the Bible is a book of rules, but truly it is a love story of God’s great love for us all, including those who are rejected by man. Jesus himself was rejected by the very people he came to save. But he gave of himself anyway.

But the past never goes away. The fear and pain are still there, buried in our brains like mines. It is better to defuse them than to leave them entombed, quietly, waiting for a single misstep. That is why I am telling my story.

The dishes I loved best when I was small were the ones that took the longest to make. My puppy sense told me that time equaled loved, and love equaled deliciousness. On the time continuum, instant noodles tasted careless, like nothing at all; the kuy teav noodle maker's hand-cut mee were far superior. But the slowest and best noodles of all came from my mother's kitchen.

A refugee must learn to be anything people want her to be at any given moment. But behind the masks, I am only myself - a mosaic of flavors from near and far.