Oliver Brown Quotes

The best fantasy is written in the language of dreams. It is alive as dreams are alive, more real than real ... for a moment at least ... that long magic moment before we wake. Fantasy is silver and scarlet, indigo and azure, obsidian veined with gold and lapis lazuli. Reality is plywood and plastic, done up in mud brown and olive drab. Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red meat and wines as sweet as summer. Reality is beans and tofu, and ashes at the end. Reality is the strip malls of Burbank, the smokestacks of Cleveland, a parking garage in Newark. Fantasy is the towers of Minas Tirith, the ancient stones of Gormenghast, the halls of Camelot. Fantasy flies on the wings of Icarus, reality on Southwest Airlines. Why do our dreams become so much smaller when they finally come true? We read fantasy to find the colors again, I think. To taste strong spices and hear the songs the sirens sang. There is something old and true in fantasy that speaks to something deep within us, to the child who dreamt that one day he would hunt the forests of the night, and feast beneath the hollow hills, and find a love to last forever somewhere south of Oz and north of Shangri-La. They can keep their heaven. When I die, I'd sooner go to middle Earth.

(I)f you do not believe that hearts can bloom suddenly bigger, and that love can open like a flower out of even the hardest places, then I am afraid that for you the road will be long and brown and barren, and you will have trouble finding the light. But if you do believe, then you already know all about magic.

Fantasy is silver and scarlet, indigo and azure, obsidian veined with gold and lapis lazuli. Reality is plywood and plastic, done up in mud brown and olive drab. Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red meat and wines as sweet as summer. Reality is beans and tofu, and ashes at the end.

My heart shoots into my throat every time I think I see his loping walk, or catch sight of some floppy brown hair on a boy - but it's never him, and each time it isn't, my heart does a reverse trajectory down into the very pit of my stomach.

Her eyes were olive green―incisive and clear.

Promise me we'll stay together, okay?" His eyes are once again the clear blue of a perfectly transparent pool. They are eyes to swim in, to float in, forever. "You and me." "I promise," I say. Behind us the door creaks open, and I turn around, expecting Raven, just as a voice cuts through the air: "Don't believe her." The whole world closes around me, like an eyelid: For a moment, everything goes dark. I am falling. My ears are full of rushing; I have been sucked into a tunnel, a place of pleasure and chaos. My head is about to explode. He looks different. He is much thinner, and a scar runs from his eyebrow all the way down to his jaw. On his neck, just behind his left ear, a small tattooed number curves around the three-pronged scar that fooled me, for so long, into believing he was cured. His eyes-once a sweet, melted brown, like syrup-have hardened. Now they are stony, impenetrable. Only his hair is the same: that auburn crown, like leaves in autumn. Impossible. I close my eyes and reopen them: the boy from a dream, from a different lifetime. A boy brought back from the dead. Alex.

The witch reached into the picnic basket and pulled out a light brown chamois bag about the size of a playing card. “Maybe this will help you. It’ll boost your self-esteem.” Now we’re getting somewhere. Riley took the bag and opened it. She looked to the bottom to find … nothing. “Ah, it’s empty.” “Of course,” Ayden replied. “It’s up to you to fill it. Find things that mean something to you, that represent times where you’ve overcome an obstacle, learned something important. Put those items in the bag and they’ll help you find your strength.

Standing there, watching them, it occurred to me that when Hitler watched Joe and the boys fight their way back from the rear of the field to sweep ahead of Italy and Germany seventy-five years ago, he saw, but did not recognize, heralds of his doom. He could not have known that one day hundreds of thousands of boys just like them, boys who shared their essential natures—decent and unassuming, not privileged or favored by anything in particular, just loyal, committed, and perseverant—would return to Germany dressed in olive drab, hunting him down.

I'm not ugly but I'm not pretty either. Everything is in-between. I have eyes that aren't green or brown, but a muddle. I'm not thin but I'm not fat either. the only thing you could definitely say about me is that: I'm short

She [Pansy] pushed in next to Poppy so that she could see him around the guard's elbow. She was as tall as Poppy, with shining dark-brown hair and blue eyes. An utterly lovely girl, as all the princesses were, yet Oliver thought Petunia was far more beautiful.

It was like staring into the face of a familiar stranger. You know, that person you see in a crowd and swear you know, but you really don't? Now she was me - the familiar stranger. She had my eyes. They were the same hazel color that could never decide whether it wanted to be green or brown, but my eyes had never been that big and round. Or had they? She had my hair - long and straight and almost as dark as my grandma’s had been before hers had begun to turn silver. The stranger had my high cheekbones, long, strong nose, and wide mouth - more features from my grandma and her Cherokee ancestors. But my face had never been that pale. I’d always been olive-ish, much darker skinned than anyone else in my family. But maybe it wasn’t that my skin was suddenly so white ... maybe it just looked pale in comparison to the dark blue outline of the crescent moon that was perfectly positioned in the middle of my forehead. Or maybe it was the horrid fluorescent lighting. I hoped it was the lighting. I stared at the exotic-looking tattoo. Mixed with my strong Cherokee features it seemed to brand me with a mark of wildness ... as if I belonged to ancient times when the world was bigger ... more barbaric. From this day on my life would never be the same. And for a moment — just an instant—I forgot about the horror of not belonging and felt a shocking burst of pleasure, while deep inside of me the blood of my grandmother’s people rejoiced.

My mom says, "Do you know what the AIDS memorial quilt is all about?" Jump to how much I hate my brother at this moment. I bought this fabric because I thought it would make a nice panel for Shane," Mom says. "We just ran into some problems with what to sew on it." Give me amnesia. Flash. Give me new parents. Flash. Your mother didn't want to step on any toes," Dad says. He twists a drumstick off and starts scraping the meat onto a plate. "With gay stuff you have to be so careful since everything means something in secret code. I mean, we didn't want to give people the wrong idea." My Mom leans over to scoop yams onto my plate, and says, "Your father wanted a black border, but black on a field of blue would mean Shane was excited by leather sex, you know, bondage and discipline, sado and masochism." She says, "Really, those panels are to help the people left behind." Strangers are going to see us and see Shane's name," my dad says. "We didn't want them thinking things." The dishes all start their slow clockwise march around the table. The stuffing. The olives. The cranberry sauce. "I wanted pink triangles but all the panels have pink triangles," my mom says. "It's the Nazi symbol for homosexuals." She says,"Your father suggested black triangles, but that would mean Shane was a lesbian. It looks like female pubic hair. The black triangle does." My father says, "Then I wanted a green border, but it turns out that would mean Shane was a male prostitute." My mom says, "We almost chose a red border, but that would mean fisting. Brown would mean either scat or rimming, we couldn't figure which." Yellow," my father says, "means watersports." A lighter shade of blue," Mom says, "would mean just regular oral sex." Regular white," my father says, "would mean anal. White could also mean Shane was excited by men wearing underwear." He says, "I can't remember which." My mother passes me the quilted chicken with the rolls still warm inside. We're supposed to sit and eat with Shane dead all over the table in front of us. Finally we just gave up," my mom says, "and I made a nice tablecloth out of the material." Between the yams and the stuffing, Dad looks down at his plate and says, "Do you know about rimming?" I know it isn't table talk. And fisting?" my mom asks. I say, I know. I don't mention Manus and his vocational porno magazines. We sit there, all of us around a blue shroud with the turkey more like a big dead baked animal than ever, the stuffing chock full of organs you can still recognize, the heart and gizzard and liver, the gravy thick with cooked fat and blood. The flower centerpiece could be a casket spray. Would you pass the butter, please?" my mother says. To my father she says, "Do you know what felching is?

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells.

I’ll try out the pencils sharpened to the point of infinity which always sees ahead: Green — good warm light Magenta — Aztec. old TLAPALI blood of prickly pear, the brightest and oldest [Brown —] color of mole, of leaves becoming earth [Yellow —] madness sickness fear part of the sun and of happiness [Blue —] electricity and purity love [Black —] nothing is black — really nothing [Olive —] leaves, sadness, science, the whole of Germany is this color [Yellow —] more madness and mystery all the ghosts wear clothes of this color, or at least their underclothes [Dark blue —] color of bad advertisements and of good business [Blue —]distance. Tenderness can also be this blue blood?

Behind us the door creaks open, and I turn around, expecting Raven, just as a voice cuts through the air: “Don’t believe her.” The whole world closes around me, like an eyelid: For a moment, everything goes dark. I am falling. My ears are full of rushing; I have been sucked into a tunnel, a place of pressure and chaos. My head is about to explode. He looks different. He is much thinner, and a scar runs from his eyebrow all the way down to his jaw. On his neck, just behind his left ear, a small tattooed number curves around the three-pronged scar that fooled me, for so long, into believing he was cured. His eyes—once a sweet, melted brown, like syrup—have hardened. Now they are stony, impenetrable. Only his hair is the same: that auburn crown, like leaves in autumn. Impossible. I close my eyes and reopen them: the boy from a dream, from a different lifetime. A boy brought back from the dead. Alex.

His eyes—once a sweet, melted brown, like syrup— have hardened. Now they are stony, impenetrable. Only his hair is the same: that auburn crown, like leaves in autumn. Impossible. I close my eyes and reopen them: the boy from a dream, from a different lifetime. A boy brought back from the dead. Alex.

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

Excuse me while I throw this down, I’m old and cranky and tired of hearing the idiocy repeated by people who ought to know better. Real women do not have curves. Real women do not look like just one thing. Real women have curves, and not. They are tall, and not. They are brown-skinned, and olive-skinned, and not. They have small breasts, and big ones, and no breasts whatsoever. Real women start their lives as baby girls. And as baby boys. And as babies of indeterminate biological sex whose bodies terrify their doctors and families into making all kinds of very sudden decisions. Real women have big hands and small hands and long elegant fingers and short stubby fingers and manicures and broken nails with dirt under them. Real women have armpit hair and leg hair and pubic hair and facial hair and chest hair and sexy moustaches and full, luxuriant beards. Real women have none of these things, spontaneously or as the result of intentional change. Real women are bald as eggs, by chance and by choice and by chemo. Real women have hair so long they can sit on it. Real women wear wigs and weaves and extensions and kufi and do-rags and hairnets and hijab and headscarves and hats and yarmulkes and textured rubber swim caps with the plastic flowers on the sides. Real women wear high heels and skirts. Or not. Real women are feminine and smell good and they are masculine and smell good and they are androgynous and smell good, except when they don’t smell so good, but that can be changed if desired because real women change stuff when they want to. Real women have ovaries. Unless they don’t, and sometimes they don’t because they were born that way and sometimes they don’t because they had to have their ovaries removed. Real women have uteruses, unless they don’t, see above. Real women have vaginas and clitorises and XX sex chromosomes and high estrogen levels, they ovulate and menstruate and can get pregnant and have babies. Except sometimes not, for a rather spectacular array of reasons both spontaneous and induced. Real women are fat. And thin. And both, and neither, and otherwise. Doesn’t make them any less real. There is a phrase I wish I could engrave upon the hearts of every single person, everywhere in the world, and it is this sentence which comes from the genius lips of the grand and eloquent Mr. Glenn Marla: There is no wrong way to have a body. I’m going to say it again because it’s important: There is no wrong way to have a body. And if your moral compass points in any way, shape, or form to equality, you need to get this through your thick skull and stop with the “real women are like such-and-so” crap. You are not the authority on what “real” human beings are, and who qualifies as “real” and on what basis. All human beings are real. Yes, I know you’re tired of feeling disenfranchised. It is a tiresome and loathsome thing to be and to feel. But the tit-for-tat disenfranchisement of others is not going to solve that problem. Solidarity has to start somewhere and it might as well be with you and me

Mr Earbrass was virtually asleep when several lines of verse passed through his mind and left it hopelessly awake. Here was the perfect epigraph for TUH: A horrid ?monster has been [something] delay'd By your/their indiff'rence in the dank brown shade Below the garden... His mind's eye sees them quoted on the bottom third of a right-hand page in a (possibly) olive-bound book he read at least five years ago. When he does find them, it will be a great nuisance if no clue is given to their authorship.

Now That I Am in Madrid I Can Think " I think of you and the continents brilliant and arid and the slender heart you are sharing my share of with the American air as the lungs I have felt sonorously subside slowly greet each morning and your brown lashes flutter revealing two perfect dawns colored by New York see a vast bridge stetching to the humbled outskirts with only you Standing on the edge of the purple like an only tree and in Toledo the olive groves’ soft blue look at the hills with silver like glasses like an old ladies hair It’s well known that God and I don’t get along together It’s just a view of the brass works for me, I don’t care about the Moors seen through you the great works of death, you are greater you are smiling, you are emptying the world so we can be alone together.

Put it on record --I am an Arab And the number of my card is fifty thousand I have eight children And the ninth is due after summer. What's there to be angry about? Put it on record. --I am an Arab Working with comrades of toil in a quarry. I have eight childern For them I wrest the loaf of bread, The clothes and exercise books From the rocks And beg for no alms at your doors, --Lower not myself at your doorstep. --What's there to be angry about? Put it on record. --I am an Arab. I am a name without a tide, Patient in a country where everything Lives in a whirlpool of anger. --My roots --Took hold before the birth of time --Before the burgeoning of the ages, --Before cypess and olive trees, --Before the proliferation of weeds. My father is from the family of the plough --Not from highborn nobles. And my grandfather was a peasant --Without line or genealogy. My house is a watchman's hut --Made of sticks and reeds. Does my status satisfy you? --I am a name without a surname. Put it on Record. --I am an Arab. Color of hair: jet black. Color of eyes: brown. My distinguishing features: --On my head the 'iqal cords over a keffiyeh --Scratching him who touches it. My address: --I'm from a village, remote, forgotten, --Its streets without name --And all its men in the fields and quarry. --What's there to be angry about? Put it on record. --I am an Arab. You stole my forefathers' vineyards --And land I used to till, --I and all my childern, --And you left us and all my grandchildren --Nothing but these rocks. --Will your government be taking them too --As is being said? So! --Put it on record at the top of page one: --I don't hate people, --I trespass on no one's property. And yet, if I were to become starved --I shall eat the flesh of my usurper. --Beware, beware of my starvation. --And of my anger!

Alice's eyes sparkled, but not with mirth; there was a sinister candescence to them, lined in more black kohl than usual. 'A knife,' she replied calmly. 'A what?' I practically yelped. 'A knife,' she repeated, unwrapping the brown paper to reveal a smooth, olive wood penknife with the intials A.K.W. engraved in a crusive font. 'I had it customised, because I am nothing if not pretentious.

Most of the world's ills, it seemed to him, were caused by men who believed themselves important: on a good day it always ended in tears, on a bad day in global destruction. Oliver was not a man to start a war or provoke pestilence: his icons were the makers of music, the tellers of tales, the clowns and the balladeers, and all who celebrated life's footnotes, appendices and afterthoughts. Little Brown, London, 1994.

All at once the hard, cold earth seemed to explode. The brown surface of the world dissolved and in its place was an impossible, an inconceivable, an unbelievable profusion of color: green grass and purple and red flowers; sprays of lily; white baby's breath that covered the hills; nodding fields of bright yellow daffodils; rich purple moss. The trees burst forth with new leaves. The weeping willow tree was a mass of tiny pale green leaves, thousands of them, which whispered and sighed together as the wind moved through its branches. There were fat heads of lettuce in the fields, and cucumbers lying like jewels among them, and enormous red tomatoes surrounded by thick, knotted vines. And for the first time in 1,728 days, the clouds broke apart and there was dazzling blue sky, and light beyond what anyone could remember. The sun had come out at last.

I may be drunk by morning but that will not do any good. I shall take the train to Paris anyway. The train will be the same, the people, struggling for comfort and, even, dignity on the straight-backed, wooden, third-class seats will be the same, and I will be the same. We will ride through the same changing countryside northward, leaving behind the olive trees and the sea and all of the glory of the stormy southern sky, into the mist and rain of Paris. Someone will offer to share a sandwich with me, someone will offer me a sip of wine, someone will ask me for a match. People will be roaming the corridors outside, looking out of windows, looking in at us. At each stop, recruits in their baggy brown uniforms and colored hats will open the compartment door to ask Complet? We will all nod Yes, like conspirators, smiling faintly at each other as they continue through the train. Two or three of them will end up before our compartment door, shouting at each other in their heavy, ribald voices, smoking their dreadful army cigarettes. There will be a girl sitting opposite me who will wonder why I have not been flirting with her, who will be set on edge by the presence of the recruits. It will all be the same, only I will be stiller.

Color—that’s another thing people don’t expect. In her imagination, in her dreams, everything has color. The museum buildings are beige, chestnut, hazel. Its scientists are lilac and lemon yellow and fox brown. Piano chords loll in the speaker of the wireless in the guard station, projecting rich blacks and complicated blues down the hall toward the key pound. Church bells send arcs of bronze careening off the windows. Bees are silver; pigeons are ginger and auburn and occasionally golden. The huge cypress trees she and her father pass on their morning walk are shimmering kaleidoscopes, each needle a polygon of light. She has no memories of her mother but imagines her as white, a soundless brilliance. Her father radiates a thousand colors, opal, strawberry red, deep russet, wild green; a smell like oil and metal, the feel of a lock tumbler sliding home, the sound of his key rings chiming as he walks. He is an olive green when he talks to a department head, an escalating series of oranges when he speaks to Mademoiselle Fleury from the greenhouses, a bright red when he tries to cook. He glows sapphire when he sits over his workbench in the evenings, humming almost inaudibly as he works, the tip of his cigarette gleaming a prismatic blue.

He looks different. He is much thinner, and a scar runs from his eyebrow all the way down to his jaw. On his neck, just behind his left ear, a small tattooed number curves around the three-pronged scar that fooled me, for so long, into believing he was cured. His eyes-once a sweet, melted brown, like syrup-have hardened. Now they are stony, impenetrable. Only his hair is the same: that auburn crown, like leaves in autumn. Impossible. I close my eyes and reopen them: the boy from a dream, from a different lifetime. A boy brought back from the dead. Alex.

Culture exists in order to project the infantile fantasies into external reality, where they may be seen and mastered.

A man is not born to run away." Justice Oliver Wendell Holmes (1921).*

Alice's eyes sparkled, but not with mirth; there was a sinister candescence to them, lined in more black kohl than usual. 'A knife,' she replied calmly. 'A what?' I practically yelped. 'A knife,' she repeated, unwrapping the brown paper to reveal a smooth, olive wood penknife with the intials A.K.W. engraved in a cursive font. 'I had it customised, because I am nothing if not pretentious.

Denim miniskirt. Tight white T-shirt. Scooped neck. Extraordinarily olive skin. Legs that make you care about legs. Perfectly coiffed curly brown hair. A laminated button reading ME FOR PROM QUEEN. Lacey Pemberton. Walking toward us.

Obara, rusted nails and boiled leather, with her angry, close-set eyes and rat-brown hair. Nymeria, languid, elegant, olive-skinned, her long black braid bound up in red-gold wire. Tyene, blue-eyed and blond, a child-woman with her soft hands and little giggles

I wonder what Lena is doing now. I always wonder what Lena is doing. Rachel, too: both my girls, my beautiful, big-eyed girls. But I worry about Rachel less. Rachel was always harder than Lena, somehow. More defiant, more stubborn, less feeling . Even as a girl, she frightened me—fierce and fiery-eyed, with a temper like my father’s once was. But Lena . . . little darling Lena, with her tangle of dark hair and her flushed, chubby cheeks. She used to rescue spiders from the pavement to keep them from getting squashed; quiet, thoughtful Lena, with the sweetest lisp to break your heart. To break my heart: my wild, uncured, erratic, incomprehensible heart. I wonder whether her front teeth still overlap; whether she still confuses the words pretzel and pencil occasionally; whether the wispy brown hair grew straight and long, or began to curl. I wonder whether she believes the lies they told her.

And this, really, is the story-within-the-story, because of you do not believe that hearts can bloom suddenly bigger, and that love can open like a flower out of even the hardest places, then I am afraid that for you the road will be long and brown and barren, and you will have trouble finding the light.

Empadões sit behind the glass, the round, perfectly golden brown pot pies loaded with shredded chicken and green olives. People usually know what they want when they walk into our bakery. Five loaves of bread. Shrimp empadinhas. Maybe some lunch quentinhas, the warm to-go box filled with couscous and carne de sol.

The Fury Of Guitars And Sopranos " This singing is a kind of dying, a kind of birth, a votive candle. I have a dream-mother who sings with her guitar, nursing the bedroom with a moonlight and beautiful olives. A flute came too, joining the five strings, a God finger over the holes. I knew a beautiful woman once who sang with her fingertips and her eyes were brown like small birds. At the cup of her breasts I drew wine. At the mound of her legs I drew figs. She sang for my thirst, mysterious songs of God that would have laid an army down. It was as if a morning-glory had bloomed in her throat and all that blue and small pollen ate into my heart violent and religious.

SPANISH EMBASSY TORTILLA ESPAÑOLA Cook seasoned, medium-sliced potatoes and chopped onions in abundant olive oil until soft, then remove and drain. Add beaten eggs to potatoes and onions and return to oiled pan on medium heat until edges and bottom start to brown. Place plate over skillet, invert, then slide tortilla back into pan and cook until golden brown.

Many Arabs have fair skin, and my own is more olive than brown. This racial ambiguity affords me some degree of acceptance—until my ethnic background is inevitably brought to the foreground. Whiteness, then, is more than skin color. It is, as race scholar Paul Kivel describes, “a constantly shifting boundary separating those who are entitled to have certain privileges from

Arbole, Arbole . . ." Tree, tree dry and green. The girl with the pretty face is out picking olives. The wind, playboy of towers, grabs her around the waist. Four riders passed by on Andalusian ponies, with blue and green jackets and big, dark capes. “Come to Cordoba, muchacha.” The girl won’t listen to them. Three young bullfighters passed, slender in the waist, with jackets the color of oranges and swords of ancient silver. “Come to Sevilla, muchacha.” The girl won’t listen to them. When the afternoon had turned dark brown, with scattered light, a young man passed by, wearing roses and myrtle of the moon. “Come to Granada, muchacha.” And the girl won’t listen to him. The girl with the pretty face keeps on picking olives with the grey arm of the wind wrapped around her waist. Tree, tree dry and green.

Irrelevant’ Chris Fogle turns a page. Howard Cardwell turns a page. Ken Wax turns a page. Matt Redgate turns a page. ‘Groovy’ Bruce Channing attaches a form to a file. Ann Williams turns a page. Anand Singh turns two pages at once by mistake and turns one back which makes a slightly different sound. David Cusk turns a page. Sandra Pounder turns a page. Robert Atkins turns two separate pages of two separate files at the same time. Ken Wax turns a page. Lane Dean Jr. turns a page. Olive Borden turns a page. Chris Acquistipace turns a page. David Cusk turns a page. Rosellen Brown turns a page. Matt Redgate turns a page. R. Jarvis Brown turns a page. Ann Williams sniffs slightly and turns a page. Meredith Rand does something to a cuticle. ‘Irrelevant’ Chris Fogle turns a page. Ken Wax turns a page. Howard Cardwell turns a page. Kenneth ‘Type of Thing’ Hindle detaches a Memo 402-C(1) from a file. ‘Second-Knuckle’ Bob McKenzie looks up briefly while turning a page. David Cusk turns a page. A yawn proceeds across one Chalk’s row by unconscious influence. Ryne Hobratschk turns a page. Latrice Theakston turns a page. Rotes Group Room 2 hushed and brightly lit, half a football field in length. Howard Cardwell shifts slightly in his chair and turns a page. Lane Dean Jr. traces his jaw’s outline with his ring finger. Ed Shackleford turns a page. Elpidia Carter turns a page. Ken Wax attaches a Memo 20 to a file. Anand Singh turns a page. Jay Landauer and Ann Williams turn a page almost precisely in sync although they are in different rows and cannot see each other. Boris Kratz bobs with a slight Hassidic motion as he crosschecks a page with a column of figures. Ken Wax turns a page. Harriet Candelaria turns a page. Matt Redgate turns a page. Ambient room temperature 80° F. Sandra Pounder makes a minute adjustment to a file so that the page she is looking at is at a slightly different angle to her. ‘Irrelevant’ Chris Fogle turns a page. David Cusk turns a page. Each Tingle’s two-tiered hemisphere of boxes. ‘Groovy’ Bruce Channing turns a page. Ken Wax turns a page. Six wigglers per Chalk, four Chalks per Team, six Teams per group. Latrice Theakston turns a page. Olive Borden turns a page. Plus administration and support. Bob McKenzie turns a page. Anand Singh turns a page and then almost instantly turns another page. Ken Wax turns a page. Chris ‘The Maestro’ Acquistipace turns a page. David Cusk turns a page. Harriet Candelaria turns a page. Boris Kratz turns a page. Robert Atkins turns two separate pages. Anand Singh turns a page. R. Jarvis Brown uncrosses his legs and turns a page. Latrice Theakston turns a page. The slow squeak of the cart boy’s cart at the back of the room. Ken Wax places a file on top of the stack in the Cart-Out box to his upper right. Jay Landauer turns a page. Ryne Hobratschk turns a page and then folds over the page of a computer printout that’s lined up next to the original file he just turned a page of. Ken Wax turns a page. Bob Mc-Kenzie turns a page. Ellis Ross turns a page. Joe ‘The Bastard’ Biron-Maint turns a page. Ed Shackleford opens a drawer and takes a moment to select just the right paperclip. Olive Borden turns a page. Sandra Pounder turns a page. Matt Redgate turns a page and then almost instantly turns another page. Latrice Theakston turns a page. Paul Howe turns a page and then sniffs circumspectly at the green rubber sock on his pinkie’s tip. Olive Borden turns a page. Rosellen Brown turns a page. Ken Wax turns a page. Devils are actually angels. Elpidia Carter and Harriet Candelaria reach up to their Cart-In boxes at exactly the same time. R. Jarvis Brown turns a page. Ryne Hobratschk turns a page. ‘Type of Thing’ Ken Hindle looks up a routing code. Some with their chin in their hand. Robert Atkins turns a page even as he’s crosschecking something on that page. Ann Williams turns a page. Ed Shackleford searches a file for a supporting document. Joe Biron-Maint turns a page. Ken Wax turns a page.

Amniotic fluid contains fetal urine (from swallowed amniotic fluid) and occasionally meconium: baby’s first feces, composed of mucus, bile, epithelial cells, shed fetal hair, and other amniotic detritus. The Wikipedia entry helpfully contrasts the tarry, olive-brown smear of meconium—photographed in a tiny disposable diaper—with the similarly posed yellowish excretion of a breast-fed newborn, both with an option for viewing in the magnified resolution of 1,280 × 528 pixels.

Standing there watching them, it occurred to me that when Hitler watched Joe and the boys fight their way back from the rear of the field to sweep ahead of Italy and Germany seventy-five years ago, he saw, but did not recognize heralds of his doom. He could not have known that one day hundreds of thousands of boys just like them, boys who shared their essential natures--decent and unassuming, not privileged or favored by anything in particular, just loyal, committed, and perseverant--would return to Germany dressed in olive drab, hunting him down. "They are almost all gone now--the legions of young men who saved the world in the years just before I was born. But that afternoon, standing on the balcony of Haus West, I was swept with gratitude for their goodness and their grace, their humility and their honor, their simple civility and all the things they taught us before they flitted across the evening water and finally vanished into the night.

Combine steaming with the browning that comes from intense heat in a method I like to call steamy sauté. It’s perfect for cooking dense vegetables such as fennel or carrots: add a half inch of water, salt, a generous splash of olive oil or knob of butter, and aromatics into a pan filled with a single layer of vegetables, and place a lid on ajar. Simmer until the vegetables are tender, remove the lid, pour off any excess water, then turn up the heat and let the Maillard reaction commence.

MAKES: 2 quarts COOKING METHOD: stove COOKING TIME: 20 minutes This is an all-purpose barbecue sauce, with a distinct garlic and tomato flavor. We have used this recipe to rave reviews at the James Beard Foundation and the American Institute of Wine and Food’s “Best Ribs in America” competition. Use it as a finishing glaze or serve it on the side as a dip for any type of barbecue. 2 TABLESPOONS OLIVE OIL ¼ CUP CHOPPED ONION 1 TEASPOON FRESH MINCED GARLIC 4 CUPS KETCHUP 1⅓ CUPS DARK BROWN SUGAR 1 CUP VINEGAR 1 CUP APPLE JUICE ¼ CUP HONEY 1½ TABLESPOONS WORCESTERSHIRE SAUCE 1½ TABLESPOONS LIQUID SMOKE 1 TEASPOON SALT 1 TEASPOON BLACK PEPPER 1 TEASPOON CAYENNE PEPPER 1 TEASPOON CELERY SEED Heat the olive oil in a large nonreactive saucepan over medium heat. Add the onion and garlic and lightly sauté. Stir in the remaining ingredients and heat until the sauce bubbles and starts to steam. Remove from the heat and cool to room temperature. Transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.

had cooked bacon until crisp and then crumbled it and set it aside while he sautéed onion, pepper and garlic until tender. He had then combined bread crumbs, oregano, grated parmesan cheese and the sautéed vegetables with the fresh chopped clams he’d gotten from the supermarket’s fish department. He filled the shells with the mixture, sprinkled them with parsley and paprika and, after drizzling them with virgin olive oil, placed them in the hot oven until the tops were browned and the mixture bubbly. The Caesar salad with

But if the Crystal Palace vanishes from the face of the earth, who shall trust any more in castles? Will they really pull it down, do you think? If it’s a bubble, it’s a glass bubble, and not meant, therefore, for bursting in the air, it seems to me. And you do want a place in England for sculpture, and also to show people how olives grow. What a beautiful winter garden it would be! But they will pull it down, perhaps; and then, the last we shall have seen of it will be in this description of your letter, and that’s seeing it worthily, too.

His ragù begins the same way all ragù begin: with finely diced onion, carrot, and celery sautéed in olive oil, the sacred soffritto. "It's important to really caramelize the vegetables. That's where the flavor comes from." Later come two pounds of coarsely ground beef ("from the neck or shoulder- something with fat and flavor") and a pound of ground pork butt, browned separately from the vegetables and deglazed with a cup of white wine (pignoletto, of course). Peeled tomatoes, tomato paste, bay leaves, and three hours of simmering over a low flame. Seasoning? "Salt. Never pepper.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

He puts up with a lot from me, and he never gets irritated." "Yeah, cause you can be so darn irritating..." He lowered his face and kissed my eyebrow tenderly, "with those irritating cinnamon-brown eyes..." His kisses moved down to my nose. "And that irritating, tiny nose..." He paused, his mouth a mere breath away from mine, and he kissed me softly. "And those irritating, luscious lips..." The green of his eyes darkened as he gazed down at my mouth. "God, those lips..." he sighed, and his warm breath drifted lightly across my mouth as his arms tightened around me more. He kissed me long and hard.

Color—that’s another thing people don’t expect. In her imagination, in her dreams, everything has color. The museum buildings are beige, chestnut, hazel. Its scientists are lilac and lemon yellow and fox brown. Piano chords loll in the speaker of the wireless in the guard station, projecting rich blacks and complicated blues down the hall toward the key pound. Church bells send arcs of bronze careening off the windows. Bees are silver; pigeons are ginger and auburn and occasionally golden. The huge cypress trees she and her father pass on their morning walk are shimmering kaleidoscopes, each needle a polygon of light. She has no memories of her mother but imagines her as white, a soundless brilliance. Her father radiates a thousand colors, opal, strawberry red, deep russet, wild green; a smell like oil and metal, the feel of a lock tumbler sliding home, the sound of his key rings chiming as he walks. He is an olive green when he talks to a department head, an escalating series of oranges when he speaks to Mademoiselle Fleury from the greenhouses, a bright red when he tries to cook. He glows sapphire when he sits over his workbench in the evenings, humming almost inaudibly as he works, the tip of his cigarette gleaming a prismatic blue.

Combine the mixture and oil or mayonnaise with a fork. TOMATO SOUP About 6 cups Fresh tomatoes can be grilled or roasted to add a smoky flavor. Heat in a soup pot, over medium-low heat: 2 tablespoons olive oil Add and cook, stirring, until tender but not browned, 5 to 10 minutes: 1 medium onion, coarsely chopped Stir in: 3 pounds tomatoes, peeled, seeded, and chopped, with their juices, or two 28-ounce cans tomatoes, chopped, with their juice Simmer until the tomatoes are covered in their own liquid, about 25 minutes. Puree the soup until smooth. Return to the pot and stir in: ¾ teaspoon salt ¼ teaspoon black pepper Heat through.

Tonight, Nellie had put on quite a spread: a vegetable platter to start things off, with radish roses and olives pierced with embellished toothpicks and fresh tomatoes from her garden; canapés and shrimp cocktail and Vienna sausages and deviled eggs; then her Chicken à la King, and when they were all nearly too full to eat another thing, Baked Alaska for dessert. The conversation had been pleasant, the men discussing the upcoming election and General Electric-Telechron's new "revolutionary" snooze alarm clock, the women swooning about Elvis Presley and gossiping about Marilyn Monroe's recent wedding to Arthur Miller, which everyone agreed was an odd pairing.

GENERAL BOOKS ABOUT LANGUAGE Highly readable, witty, and provocative is Roger Brown’s Words and Things. Also readable, magnificent, though sometimes too dogmatic, is Eric H. Lenneberg’s Biological Foundations of Language. The deepest and most beautiful explorations of all are to be found in L. S. Vygotsky’s Thought and Language, originally published in Russian, posthumously, in 1934, and later translated by Eugenia Hanfmann and Gertrude Vahar. Vygotsky has been described—not unjustly—as “the Mozart of psychology.” A personal favorite of mine is Joseph Church’s Language and the Discovery of Reality: A Developmental Psychology of Cognition, a book one goes back to again and again.

My name is Liv Daniels. What’s yours?” He smiled wider, nearly sending my heart into overload. “Liv. That’s a nice name. Is it short for something?” He stood and I craned my neck. He was quite tall. His tailored suit had made him appear far slighter than he was up close. He offered me a hand, again politely. I studied his hand for a moment, before taking it. It was huge and for some reason, I had the strangest feeling I shouldn’t, I shouldn’t touch his hand. I should back away and return to the idiot at my table. Somehow his hand became a fork in a road, and I knew myself; I would take the wrong road. “Olive, but I like Liv.” I reached forward and squeezed his hand, trying desperately not to let go. There was no spark or great event, like I had imagined there might be. It was a simple handshake but my heart was beating a mile a minute. I peered back up at him, overwhelmed by the height difference between us. Maybe he wasn’t my age. He was extremely tall and broad. I had to be at least five foot six in my four-inch heels, but still I craned my neck to stare into his eyes. They were midnight-blue pools that I wanted to swim in. “I’m Briton, Briton Thorlackson.” “It’s nice to meet you, Briton. I’m Liv Daniels.” He smiled and cocked his head to the side. “Yes, I believe we’ve covered that.” I laughed, but it was a strange laugh I didn’t recall laughing before. I felt my face flush red. “Yes, I believe you’re correct.

I sat at my table, had my brown toast with olive oil, and opened Camus’s The First Man. I had read it some time ago but was so completely immersed that I retained nothing. This has been an intermittent, lifelong enigma. Through early adolescence I sat and read for hours in a small grove of weed trees near the railroad track in Germantown. Like Gumby I would enter a book wholeheartedly and sometimes venture so deeply it was as if I were living within it. I finished many books in such a manner there, closing the covers ecstatically yet having no memory of the content by the time I returned home. This disturbed me but I kept this strange affliction to myself. I look at the covers of such books and their contents remain a mystery that I cannot bring myself to solve. Certain books I loved and lived within yet cannot remember.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions

Early stages now, though, and he had an idea for a new recipe that just might give his line of barbecue sauces an edge over other brands. He chopped the tops off a handful of garlic bulbs, then fired up a burner on the gas stove and glugged vegetable oil into his stockpot. Cranked on the oven—hot—and set the garlic in the cast-iron skillet and drizzled on olive oil. To the pan on the stovetop, he added brown sugar and tomato sauce. Balsamic vinegar and molasses. Soon the scent of roasted garlic filled the kitchen, accompanied by the homey hiss and pop of bubbling sauce. In the zone, he envisioned the components for his new blend as clearly as if they were scribbled on the subway-tile backsplash behind the cooktop like ingredients on a handwritten recipe card. Mustard, cayenne, salt, pepper. His hands moved with muscle memory—slicing, stirring, seasoning, blending the sauce to a fine puree. The earlier sense of intrusion was evaporating along with the extra liquid in the pot.

Ginger-Dijon Glazed Pork Tenderloin Prep time: 10 minutes • Cook time: 35 minutes Dijon mustard, reduced-fat sour cream, and fresh ginger create a flavorful coating for this tender pork roast. Buy an extra pork loin and slice for lunch the next day. 1½ tablespoons Dijon mustard 1 tablespoon reduced-fat sour cream 1 teaspoon grated fresh ginger ¼ teaspoon dried thyme Salt 1½ pounds pork loin 1 large garlic clove, thinly sliced 1½ teaspoons extra-virgin olive oil Freshly ground black pepper Heat the oven to 450°F. In a small bowl, stir together mustard, sour cream, ginger, thyme, and a pinch of salt; set aside. Make several ¼-inch slits in pork loin. Slip garlic into slits. Brush loin with oil and season with salt and pepper. Heat a large cast-iron or other ovenproof skillet over high heat. Add pork loin and brown on all sides, about 5 minutes. Remove the pan from the heat. Spread mustard mixture over pork, then transfer the skillet to the oven and cook until a meat thermometer inserted into center of pork

On the way to the cake shop I kept stopping to shake the wet leaves off the soles of my brown suede Whistles boots. I bought them at Sue Ryder, the charity shop in Camden Town. [...] I know how to find good clothes in those places. First scan the rails for an awkward colour, anything that jumps out as being a bit ugly, like dirty mustard, salmon pink or olive green with a bit too much brown in it. A print with an unusual combination of colours – dark green and pink, bright orange and ultramarine – is also worth checking out. If the quality of the fabric is good, pull the garment out and check the label. Well-cut clothes can look misshapen on a hanger because they're cut to look good on the body. I'll buy a good piece if it fits, even if it doesn't sometimes. Even if it's not my style or has short sleeves, or I don't like the shape or the buttons. I learn to love it. I never tire of clothes I've bought that I've had to adjust to. It's the compromise, the awkward gap that has to be bridged that makes something, someone, lovable.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

1 tablespoon flaked sea salt, like Maldon 2 pieces of salmon fillet with skin on, ⅓ pound each Olive oil Freshly ground black pepper and lemon wedges, for serving Scatter the salt evenly over a dry, well-seasoned 10-inch cast-iron pan. A stainless steel pan will also work. If you’re using a stainless steel pan instead of cast iron, brush the pan lightly with oil before adding the salt. Place the pan over medium-high heat for 3 minutes. While the pan heats, dry the fish fillets well with paper towels and lay them flat on a large plate. Brush with olive oil on both sides. Place the fish into the hot pan, skin side down. Turn the heat down slightly if the crackle sounds too loud and sputtery. Cover with a lid. If you don’t have a lid that fits your pan, a metal baking sheet will do the job. Cook without moving the fillets for 3 to 5 minutes, until the skin is brown and crisp, and releases easily from the pan. Flip the fillets and cook them uncovered for another 2 to 4 minutes, depending on their thickness. The fish is done when the flesh deep inside is still faintly translucent and the internal temperature reads 125 degrees. Serve with freshly ground black pepper and lemon wedges. Serves 2.

From the Waverley Kitchen Journal Fig and Pepper Bread Mary’s Note: Sometimes the two most improbable things make the best combination. Ingredients: 2 cups whole grain spelt flour 2 ½ cups unbleached all purpose flour 1 ½ cups coarsely chopped figs 2 tsp coarse black pepper 2 tsp sea salt 2 tbsp olive oil 1 dry yeast packet 1 ½ cups of warm water Whisk flour, salt, pepper, and yeast until blended, by hand or with whisk attachment of mixer. Add olive oil and warm water. Knead for 10 minutes, or use dough hook attachment of mixer for 5 minutes, until dough is smooth and springy. Oil a large bowl, place dough inside, and cover bowl with a damp hand towel. Let sit in a warm place for approximately 1 hour, or until dough has doubled in size. Softly knead in the chopped figs and evenly distribute throughout the dough (lightly flouring your hands can make handling the dough easier), shape into an oval, then place on a baking sheet. Snip three shallow lines into top of the dough with scissors, then lightly dust the dough with flour. Let rise, uncovered, until dough swells a little more—10–15 mins, or longer if the kitchen isn’t warm. Place tray in 350° oven for 40–45 mins until crust is slightly brown and the loaf sounds hollow when tapped on the underside. Cool on a wire rack.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

Look at all the beautiful, delicate layers! It's a perfect mille-feuille! "Heh. I call it... ...Mushroom Mille-Feuille with Duxelles Filling. Eat up!" Incredible! The exciting flavors of multiple kinds of mushrooms meld together with the crispy, ultrathin layers of piecrust in a moist and magical harmony! "The main ingredient Rindo Kobayashi chose was shiitake mushrooms! She used olive oil to cook them into a confit, trapping and magnifying their natural umami flavor!" Wait... this tang! "Aah. Champignon mushrooms and shallots, sautéed to a golden brown in garlic and butter and then simmered to a paste in broth. Cracked nuts and heavy cream were blended in to make a Duxelles, which she then sandwiched between the Mille-Feuille layers. *Duxelles is a mushroom paste often used as a base for fillings or sauces.* A perfectly balanced tart note makes the salty savoriness of the confit stand out... ... while allowing the mellow sweetness of the shiitake to linger on the tongue! Though I can't put my finger on what this sour flavor is from. What is it?" "Ants.❤️ I extracted formic acid from ants and mixed it into my Duxelles!" "WAAAAH?!" Too much formic acid is poisonous, of course. But in small amounts it can be a wonderful culinary accent. It has no extraneous sweetness, just a sharp, invigoratingly tart tang. "Not only that, if you add it to a sweet base, it can create deeper, more nuanced flavors than the more commonly used citrus fruits.

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

Foods to Embrace: Probiotics: Yogurt with active cultures, tempeh, miso, natto, sauerkraut, kefir, kimchi, kombucha, buttermilk, and certain cheeses. Prebiotics: Beans, oats, bananas, berries, garlic, onions, dandelion greens, asparagus, Jerusalem artichokes, and leeks. Low-GI carbohydrates: Brown rice, quinoa, steel-cut oatmeal, and chia seeds. Medium-GI foods, in moderation: Honey, orange juice, and whole-grain bread. Healthy fats: Monounsaturated fats like olive oil, nuts, nut butters, and avocados. Omega-3 fatty acids: Fish, especially fatty fish like salmon, mackerel, tuna, herring, and sardines. Vitamins B9, B12, B1, B6, A, and C. Minerals and micronutrients: Iron, magnesium, potassium, zinc, and selenium. Spices: Saffron and turmeric. Herbs: Oregano, lavender, passionflower, and chamomile. Foods to Avoid: Sugar: Baked goods, candy, soda, or anything sweetened with sugar or high-fructose corn syrup. High-GI carbs: White bread, white rice, potatoes, pasta, and anything else made from refined flour. Artificial sweeteners: Aspartame is particularly harmful, but also saccharin, sucralose, and stevia in moderation and with caution. Fried foods: French fries, fried chicken, fried seafood, or anything else deep-fried in oil. Bad fats: Trans fats such as margarine, shortening, and hydrogenated oils are to be avoided totally; omega-6 fats such as vegetable, corn, sunflower, and safflower oil should only be consumed in moderation. Nitrates: An additive used in bacon, salami, sausage, and other cured meats.

A long time ago, I collected the flower petals stained with my first blood; I thought there was something significant about that, there was importance in all the little moments of experience, because when you live forever, the first times matter. The first time you bleed, first time you cry — I don’t remember that — first time you see your wings, because new things defile you, purity chips away. your purity. nestled flowers in your belly, waiting to be picked. do you want innocence back? small and young smiles that make your eyes squint and cheeks flare the feeling of your face dripping down onto the grass, the painted walls you tore down, the roads you chipped away, they’ll eat away at you, the lingering feelings of a warm hand on your waist, the taps of your feet as you dance, the beats of your timbrel.’ ‘and now you are like Gods, sparkling brilliant with jewelry that worships you, and you’re splitting in order to create.’ ‘The tosses of your wet hair, the rushes of chariots speeding past, the holy, holy, holy lord god of hosts, the sweetness of a strawberry, knocks against the window by your head, the little tunes of your pipes, the cuts sliced into your fingers by uptight cacti fruits, the brisk scent of a sea crashing into the rocks, the sweat of wrestling, onions, cumin, parsley in a metal jug, mud clinging to your skin, a friendly mouth on your cheeks and forehead, chimes, chirps of chatter in the bazaar, amen, amen, amen, the plump fish rushing to take the bread you toss, scraping of a carpenter, the hiss of chalk, the wisps of clouds cradling you as you nap, the splashes of water in a hot pool, the picnic in a meadow, the pounding of feet that are chasing you, the velvet of petals rustling you awake, a giant water lily beneath you, the innocent kiss, the sprawl of the universe reflected in your eyes for the first time, the bloody wings that shred out of your back, the apples in orchards, a basket of stained flowers, excited chants of a colosseum audience, the heat of spinning and bouncing to drums and claps, the love braided into your hair, the trickles of a piano, smell of myrrh, the scratches of a spoon in a cup, the coarseness of a carpet, the stringed instruments and trumpets, the serene smile of not knowing, the sleeping angel, the delight of a creator, the amusement of gossip and rumors, the rumbling laughter between shy singing, the tangling of legs, squash, celery, carrot, and chayote, the swirled face paint, the warmth of honey in your tea, the timid face in the mirror, mahogany beams, the embrace of a bed of flowers, the taste of a grape as its fed to you, the lip smacks of an angel as you feed him a raspberry, the first dizziness of alcohol, the cool water and scent of natron and the scratch of the rock you beat your dirty clothes against, the strain of your arms, the columns of an entrance, the high ceilings of a dark cathedral, the boiling surface of bubbling stew, the burn of stained-glass, the little joyous jump you do seeing bread rise, the silky taste of olive oil, the lap of an angel humming as he embroiders a little fox into his tunic, the softness of browned feathers lulling you to sleep, the weight of a dozen blankets and pillows on your small bed, the proud smile on the other side of a window in a newly-finished building, the myrtle trees only you two know about, the palm of god as he fashions you from threads of copper, his praises, his love, his kiss to your hair, your father.

It's hard to form a lasting connection when your permanent address is an eight-inch mailbox in the UPS store. Still,as I inch my way closer, I can't help the way my breath hitches, the way my insides thrum and swirl. And when he turns,flashing me that slow, languorous smile that's about to make him world famous,his eyes meeting mine when he says, "Hey,Daire-Happy Sweet Sixteen," I can't help but think of the millions of girls who would do just about anything to stand in my pointy blue babouches. I return the smile, flick a little wave of my hand, then bury it in the side pocket of the olive-green army jacket I always wear. Pretending not to notice the way his gaze roams over me, straying from my waist-length brown hair peeking out from my scarf, to the tie-dyed tank top that clings under my jacket,to the skinny dark denim jeans,all the way down to the brand-new slippers I wear on my feet. "Nice." He places his foot beside mine, providing me with a view of the his-and-hers version of the very same shoe. Laughing when he adds, "Maybe we can start a trend when we head back to the States.What do you think?" We. There is no we. I know it.He knows it.And it bugs me that he tries to pretend otherwise. The cameras stopped rolling hours ago, and yet here he is,still playing a role. Acting as though our brief, on-location hookup means something more. Acting like we won't really end long before our passports are stamped RETURN. And that's all it takes for those annoyingly soft girly feelings to vanish as quickly as a flame in the rain. Allowing the Daire I know,the Daire I've honed myself to be, to stand in her palce. "Doubtful." I smirk,kicking his shoe with mine.A little harder then necessary, but then again,he deserves it for thinking I'm lame enough to fall for his act. "So,what do you say-food? I'm dying for one of those beef brochettes,maybe even a sausage one too.Oh-and some fries would be good!" I make for the food stalls,but Vane has another idea. His hand reaches for mine,fingers entwining until they're laced nice and tight. "In a minute," he says,pulling me so close my hip bumps against his. "I thought we might do something special-in honor of your birthday and all.What do you think about matching tattoos?" I gape.Surely he's joking. "Yeah,you know,mehndi. Nothing permanent.Still,I thought it could be kinda cool." He arcs his left brow in his trademark Vane Wick wau,and I have to fight not to frown in return. Nothing permanent. That's my theme song-my mission statement,if you will. Still,mehndi's not quite the same as a press-on. It has its own life span. One that will linger long after Vane's studio-financed, private jet lifts him high into the sky and right out of my life. Though I don't mention any of that, instead I just say, "You know the director will kill you if you show up on set tomorrow covered in henna." Vane shrugs. Shrugs in a way I've seen too many times, on too many young actors before him.He's in full-on star-power mode.Think he's indispensable. That he's the only seventeen-year-old guy with a hint of talent,golden skin, wavy blond hair, and piercing blue eyes that can light up a screen and make the girls (and most of their moms) swoon. It's a dangerous way to see yourself-especially when you make your living in Hollywood. It's the kind of thinking that leads straight to multiple rehab stints, trashy reality TV shows, desperate ghostwritten memoirs, and low-budget movies that go straight to DVD.

She remembers her name. She remembers the name of the president. She remembers the name of the president’s dog. She remembers what city she lives in. And on which street. And in which house. The one with the big olive tree where the road takes a turn. She remembers what year it is. She remembers the season. She remembers the day on which you were born. She remembers the daughter who was born before you – She had your father’s nose, that was the first thing I noticed about her – but she does not remember that daughter’s name. She remembers the name of the man she did not marry – Frank – and she keeps his letters in a drawer by her bed. She remembers that you once had a husband, but she refuses to remember your ex-husband’s name. That man, she calls him. She does not remember how she got the bruises on her arms or going for a walk with you earlier this morning. She does not remember bending over, during that walk, and plucking a flower from a neighbour’s front yard and slipping it into her hair. Maybe your father will kiss me now. She does not remember what she ate for dinner last night, or when she last took her medicine. She does not remember to drink enough water. She does not remember to comb her hair. She remembers the rows of dried persimmons that once hung from the eaves of her mother’s house in Berkeley. They were the most beautiful shade of orange. She remembers that your father loves peaches. She remembers that every Sunday morning, at ten, he takes her for a drive down to the sea in the brown car. She remembers that every evening, right before the eight o’clock news, he sets two fortune cookies on a paper plate and announces to her that they are having a party. She remembers that on Mondays he comes home from the college at four, and if he is even five minutes late she goes out to the gate and begins to wait for him. She remembers which bedroom is hers and which is his. She remembers that the bedroom that is now hers was once yours. She remembers that it wasn’t always like this...

Lemon Barley Chicken Soup: The first thing you have to do is make chicken broth. Over here in France, I can’t seem to find acceptable packaged chicken broth, so I make it from scratch; it’s really not tricky. Remove the skin from four or five chicken thighs. Put them in a big pot, along with a cut-up onion, a carrot or two, some celery, salt and pepper, and lots of water. Cook this mélange very, very slowly (bubbles just rising) for a few hours (at least three). When you’ve got the broth under way, cook the barley: take 1 cup of barley and simmer it slowly in 4 to 5 cups of water. When it’s soft, drain the barley, but reserve any remaining barley water so you can add it to the broth. When the broth is ready, skim off the froth. Then remove the chicken thighs and when they’re cool enough, strip the meat off the bones, saving it for the soup. Strain the broth and put it to the side. Now that you’ve got chicken broth, it’s time for the soup itself—the rest is even easier. Cut up some leeks, if you have them, though an onion works just fine, too. If you’ve got leeks, put some butter in your (now emptied) stockpot over low heat; use olive oil instead if you have onions. While the leeks/onions are softening, finely mince a knob of ginger and 2 or 3 garlic cloves. If you can get some, you can also crush some lemongrass and put it in at this point. I never seem to cook it right (it always stays tough), but it adds great flavor. Dump all that in with the softened leeks/onions. Cook until you can smell it, but take care to avoid browning. Then add the cut-up chicken and the barley, and pour in the broth. Simmer it over low heat for about half an hour. Add salt to taste. To get a great lemon kick, squeeze 2 lemons and beat the juice well with 2 egg yolks. With the pot removed from the heat source, briskly whisk this mixture into the soup, being careful that the eggs don’t separate and curdle. Then return the pot to the heat and stir vigorously for a bit, until the eggs are cooked. This soup is excellent for sick people (ginger, hot lemon, and chicken; need I say more?) and a tonic for sad people (total comfort). And it’s even better the next day.

FAT-BURNING BREAKFAST MENUS Fat-Burning Breakfast 1 HEARTY OMELET 2 whole eggs, or 1 egg with 2 egg whites 1 ounce shredded cheese 1/4 cup chopped tomatoes and onions Cook in 1 tablespoon olive oil Carb options: 1 slice whole-wheat toast or English muffin General options: Replace chopped tomatoes and onions with 1 grilled tomato Replace chopped tomatoes and onions with 1/2 avocado Replace cheese with 1 slice ham or 1 sausage Replace cheese with 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 2 *SALMON BREAKFAST SOUFFLÉ Carb options: 1/2 cup berries or apple slices, or 1/2 cup oatmeal, or 1/2 cup high-fiber cereal Fat-Burning Breakfast 3 OMEGA-3 FISH BREAKFAST 4–6 ounces fish (cod, salmon, tuna, trout, or tilapia), grilled, baked, or sautéed 1 tablespoon olive oil 1 cup fresh vegetables (such as mushrooms, broccoli, bell peppers, or onions) 1 cup whole-fat or 2% cottage cheese Carb options: 1 apple or 1 cup cantaloupe slices, or 1/2 cup rice Fat-Burning Breakfast 4 GREEK YOGURT DELIGHT 1 cup whole-fat or 2% Greek yogurt, topped with cinnamon and 1/4 cup raw, unsalted nuts (almonds, walnuts, cashews, macadamias, or pecans) Carb options: 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) or 1/2 cup cooked steel-cut or 5-minute oatmeal Fat-Burning Breakfast 5 VEGGIE-EGG SCRAMBLE 2 eggs with 1 tablespoon butter or olive oil, scrambled with tomato, zucchini, onion, and green pepper Carb options: 1 slice whole-wheat toast or 1/2 cup fresh berries (blueberries, raspberries, blackberries, strawberries) General options: Choose other vegetables, such as mushrooms, spinach, or kale Add 1 tablespoon butter for toast Fat-Burning Breakfast 6 TRADITIONAL EGGS 2 eggs scrambled or pan-fried in 1 tablespoon olive oil 1 slice lean deli ham or Canadian bacon 1/2 sliced avocado Carb options: 1 slice whole-wheat toast, 1/2 English muffin, 1/2 cup cooked quinoa, or 1/2 cup long-grain brown rice General options: Replace avocado with sliced tomatoes Replace avocado with roasted sweet potato Add 1 tablespoon butter for toast or English muffin Fat-Burning Breakfast 7 *STEVE’S EASY EGG WHITE SOUFFLÉ 5 roasted asparagus spears 1/2 sliced tomato Carb options: 1 slice toast or 1/2 English muffin

pine nuts and toss gently again. Green Bean, Tuna, and Mushroom “Casserole” One of my favorite things from my Midwestern upbringing is the green bean and mushroom casserole at Thanksgiving—probably the same one that was on your holiday table, thanks to the canned-mushroom-soup marketing campaign. This is my grown-up version of that casserole, which has all the comfort appeal of the childhood dish, but way better flavor and nutritional value. Make it with a one-to-one ratio of mushrooms to green beans, and have some fun with the beans, if you like—you can grill them, slice them thin and use raw, use pickled green beans, or use a mix of all of the above. » Serves 4 Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 garlic cloves, smashed and peeled 1 pound wild mushrooms, wiped off and cut into bite-size pieces (about 6 cups) One 5-ounce can oil-packed tuna, drained 1 pound green beans, trimmed 1 cup heavy cream 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice ⅓ cup Dried Breadcrumbs Bring a large pot of water to a boil and add salt until it tastes like the sea. Meanwhile, add ¼ cup olive oil to a skillet that’s large enough to hold all the mushrooms and beans and still have some room to stir the ingredients. Add the garlic and cook slowly over medium heat to toast the garlic so it’s very soft, fragrant, and nicely golden brown—but not burnt—about 5 minutes. Scoop out the garlic and set it aside so it doesn’t burn. Increase the heat to medium-high and add the mushrooms. Season generously with pepper and salt and sauté, tossing frequently, until the mushrooms are nicely browned around the edges, 5 to 7 minutes. Add the tuna and toss to incorporate. Keep this warm until the green beans are ready. Add the beans to the boiling water and boil until they are just a bit beyond crisp-tender, 4 to 7 minutes. Drain them thoroughly in a colander and then add them to the mushrooms and tuna. Add the cream, toss all the ingredients to coat, and simmer until the cream has reduced to a nice cloaking consistency and all the flavors are nicely blended, 6 to 9 minutes. Add the lemon zest and lemon juice and toss. Taste and adjust with more salt, pepper, or lemon juice. When the flavors are delicious, pile into a serving bowl and top with the breadcrumbs.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

AUNT CAROL’S CRUNCHY SALAD Salad         2 tablespoons butter         1 package ramen noodles (like the $.13 package)         ½ cup or so of chopped almonds         Handful of sunflower seeds         4 to 6 cups sturdy lettuce (I like romaine)         2 cups or so of chopped broccoli         Some chopped green onions         You can add any crunchy thing: carrots, radishes, snap peas, cabbage Melt the butter in a skillet over medium-high heat. Add the uncooked ramen noodles (break them all up), almonds, and sunflower seeds, and saute until toasted light brown. Maybe 3 to 4 minutes. Let cool. Pour the dressing (recipe below) into the bottom of your salad bowl. Add the lettuce, broccoli, green onions, and toasted crunch mix. Toss when ready to serve. Vinaigrette         4 tablespoons brown sugar         1 teaspoon salt         6 tablespoons rice wine vinegar         2 to 3 drops Tabasco         ½ cup oil (olive, sunflower, walnut, whatever oil you like. Aunt Carol uses canola oil, so no need to get trendy) Mix all the vinaigrette ingredients with a whisk (or just shake this all together in a mason jar if you want to control the quantity or make extra). This is so good. Cannot deal. Add chicken or shrimp, and it is a whole meal. This is a doldrum fixer. I’m so

You were not the typical kid,” Jonathan says. Billie laughs at this and tips her head backward over Jonathan’s knees to smile at him. There’s sand speckling her cheekbones, stuck in the delicate lines around her eyes, and he gently wipes it away. “Anyway, Olive is tougher than you’re giving her credit for.

I follow her into the kitchen where she begins unloading the two brown paper bags onto the butcher-block island. I stand there watching as she pulls out a huge, freshly smoked mozzarella, which, by the way she handles it, I can tell is still warm. She sets it down on the cutting board along with the loaf of ciabatta. While I'm considering my next line of questioning, Renata explains, "Jake called to tell me he forgot to show you the postcard I sent out last week listing some new specialty vinegars I'm offering. He asked me to tell you he's interested in sampling some of the blood orange." I stand there looking puzzled, having been only momentarily distracted by the salad possibilities afforded by the aforementioned specialty vinegars. Perhaps a mild goat cheese, encrusted in herbs, baked and drizzled with a fruity olive oil and blood orange vinaigrette.

2/3 cup milk 1 cup frozen corn, divided 1 cup shredded cheddar cheese 1 (16 oz.) can kidney beans, drained Optional toppings: Fresh salsa, fresh chopped green onion, sour cream, shredded cheddar cheese 1. Preheat the oven to 375°F. 2. In a 9- or 10-inch cast-iron skillet or sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion and sauté for 1 minute before adding the garlic. Sauté for another minute and add the ground beef and pork, breaking up the meat with a wooden spoon and stirring until the meat is brown. 3. Drain off any excess fat and stir in the chili seasoning, diced tomatoes, and tomato paste. Mix over medium heat for 1 minute, then pour in the chicken broth. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. 4. While the meat simmers, make the corn bread mixture: Stir together the Jiffy mix, eggs, and milk in a mixing bowl until just combined (do not overmix). Stir 1/2 cup of the frozen corn and the cheese into the corn bread batter and set aside.

For the sauce 4 tablespoons olive oil 2 cloves garlic, chopped 2 medium onions, sliced thinly 3 sweet bell peppers (a combination of red, green, and/or yellow), thinly sliced and slices cut in half 1⁄2 teaspoon hot pepper, seeded and finely chopped Salt and freshly ground black pepper 2 green onions, thinly sliced on the diagonal 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme 2 tablespoons cilantro, chopped 3–4 tomatoes, chopped 1⁄2 cup white wine (approx.) For the fish 2 limes 2 1⁄2–3 pounds dorado or other fish fillets 1 cup flour Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, thickly sliced 1. To make the sauce: In a large, heavy pan with a lid, heat the olive oil. Add the garlic and onions and cook gently over medium heat, stirring frequently, until the onions are meltingly soft and translucent (but not brown), about 10 minutes. 2. Add the sweet and hot peppers, and cook about 10 minutes more, stirring occasionally. Season with salt and pepper and add green onions, thyme, cilantro, and tomatoes. Cover and cook until the sauce has thickened a bit, about 10 minutes. 3. Add the white wine and simmer a bit longer for the flavors to blend. Taste and adjust seasoning, adding a bit more wine, stock, or water if the sauce seems too thick. Keep warm over low heat. 4. Meanwhile, squeeze the limes over the fish, and rub with the pith. Season the flour with salt and pepper and dredge the fillets in the mixture. 5. In a large skillet, heat the butter and oil. Add the sliced garlic cloves and allow them to sauté for about 5 minutes over low heat. 6. Remove the garlic and raise the heat to medium. Sauté the dorado fillets, about 4 minutes per side (if thick), turning only once. Fish is done when it just flakes. Serve with rice and the warm tomato sauce. Serves 6

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

In the Jewish hypogæum and subterranean cell at Rome, was little observable beside the variety of lamps and frequent draughts of Anthony and Jerome we meet with thigh-bones and death's-heads; but the cemeterial cells of ancient Christians and martyrs were filled with draughts of Scripture stories; not declining the flourishes of cypress, palms, and olive, and the mystical figures of peacocks, doves, and cocks; but iterately affecting the portraits of Enoch, Lazarus, Jonas, and the vision of Ezekiel, as hopeful draughts, and hinting imagery of the resurrection, which is the life of the grave, and sweetens our habitations in the land of moles and pismires.

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.

Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris (that movie played a few weeks ago in the park). River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought some things for himself too: organic whole-fat milk, another crunchy baguette, glossy espresso beans (which were roasted by Gianni's family and sold all over town), bananas, Parmigiano-Reggiano, fat brown eggs, extra-virgin olive oil, and some bulk spices. I watched River as he shopped. Closely. I watched him breathe in deep the gorgeous roasted smell of the espresso beans before he ground them. I watched him open the egg carton and stroke the brown shells before closing it again. I watched him slip his slim fingers into the barrel of bright purple-and-white cranberry beans, unable to resist the urge, just like me. I always had to put my hands in the pretty, speckled beans. Always.

The expression "Red Man" was used to describe the Indian by the white traders. It came from the fact that some of the Indian tribes painted themselves with red oxide. Actually, the color of Indian skin varies from very light yellow or olive color, to very dark brown. Their eyes vary in color from black, brown, or hazel to gray or even blue; their hair from straight, coarse black to soft brown. Some Indians are tall and straight with high cheek bones, while others are short, round, and squat.

The woman at the other end of the room stood unmoving, her posture a slender question mark, silhouetted against the light from the window. She had large dark eyes surrounded by thick lashes that appeared damp from crying. Her sable-brown hair was looped into a careless braid down her back, and she wore a gauzy skirt and blouse, an apron, a pair of oven mitts and espadrilles tied at the ankles. The two of them stared at one another. The stranger shifted, stepping into a shaft of light through the open window. She had the face of an old Hollywood movie star, with an aquiline nose and full lips. She wore little or no makeup; her olive-toned skin gave her an air of unstudied elegance, needing no embellishment.

As he talked, Pepino roughly diced a concasse into a stainless steel bowl, deftly peeling and deseeding three small, vine-ripened tomatoes in a blink of an eye, leaving them to marinate in extra-virgin olive oil with some brunoised carrot, parsley, and garlic. He heated butter and oil in a pan and let it come up to a foam while he quickly rinsed a dozen shrimp. He dropped the vegetables into the pan and let them cook down with a beaker of white wine while he delicately deveined the backs and bellies of the shrimp, leaving the heads undisturbed. He set a second pan on low heat, poured a light coating of olive oil and rubbed the pan with a large clove of garlic; he browned four large, bias-cut slices from a baguette and left them to gently brown in the oil. He added a whisper of salt to his sauce, a generous grind of black pepper, saffron, a pinch of cayenne, and a dash of brown sugar. He laid the shrimp into the sauce, turned them and let them finish, then quickly pulled them out to a side plate at the precisely pink moment of doneness. He mounted his improvised beurre blanc with a knob of butter, plated the fried bread, laid on the shrimp and fragrant sauce, which he left unsieved and rustic, and sprinkled chopped scallions and parsley over everything. Angelina poured two glasses from the remainder of the wine he'd used in the sauce, an acidic, wonderfully dry 'Gavi di Gavi' from Piedmont, and they touched glasses before diving in. The shrimp were fresh and perfectly cooked. They ate them shells and all, sucked the sweet meat of the heads with relish, then wiped every last drop of the sauce from their plates with the crostini, which were beautifully crisp on the outside and moist and lacy on the inside.

Ahead lay a chocolate-brown smudge of land, huddled in mist, with a frill of foam at its base. This was Corfu, and we strained our eyes to make out the exact shapes of the mountains, to discover valleys, peaks, ravines, and beaches, but it remained a silhouette. Then suddenly the sun lifted over the horizon, and the sky turned the smooth enamelled blue of a jay’s eye. The endless, meticulous curves of the sea flamed for an instant and then changed to a deep royal purple flecked with green. The mist lifted in quick, lithe ribbons, and before us lay the island, the mountains as though sleeping beneath a crumpled blanket of brown, the folds stained with the green of olive groves.

cup flour and ¼ cup warm water. 2.​Over time, the starter may develop a brown liquid on top. Before you use the starter again, pour off the brown liquid and remove ¼ cup of starter. Discard both. 3.​Make sure you feed your starter each day before baking to strengthen and revive the starter. 4.​If you bake frequently and want to keep the starter going, you can add water and flour daily or even twice a day. 5.​Always make sure to add equal parts warm water and flour. You don’t have to stick to a ¼ cup. You can use as little as a tablespoon in equal amounts or as much as a cup of each. SIMPLE SOURDOUGH BREAD Now that you have a simple starter, let’s make some sourdough. Before you begin, you need to know some differences between sourdough and traditional bread. Unlike traditional bread, sourdough needs to be prepared a day in advance. The dough won’t double in size in an hour like some traditional breads. And there’s a chance you won’t be successful on your first (or second) try. But with tenacity and practice, you’ll be making mouthwatering artisanal loaves in no time. PREP: 1–3 days COOK: 45–60 minutes COOL: 30 minutes 1 cup sourdough starter (preferably fed 3 hours before) 3 – 4 cups flour 1 ½ cups warm water 2 teaspoons salt Optional: 1 tablespoon olive oil DIRECTIONS 1.​Mix bubbly sourdough starter with 1½ cups flour and 1 cup water in a bowl and whisk until the dough looks like batter. 2.​Add salt and remaining flour. When you can no longer whisk, use your hands. Rather than knead the dough, practice folding it. Simply take dough from one side, stretch it up, and fold it on top. Repeat for each side of the dough. Continue to add flour until the texture is sticky and still pourable. 3.​Pour dough into loaf or pie pans until ⅓ full. Cover and allow to rest at room temperature for 8–12 hours or until double in size with a dome on the top. 4.​Take a sharp serrated knife and slice the top of the loaves into a square. 5.​Preheat oven to 350 degrees. Place your dough in the refrigerator to stabilize it while the oven preheats. 6.​Bake bread for 45–60 minutes until the edges turn golden. If you prefer your bread browner, brush olive oil on top ten minutes before removing from oven. When you tap on the loaves, they should sound hollow. 7.​Remove and allow to cool on wire racks. Makes 2 loaves.

I went into the bar and sank into a leather bar seat packed with down. Glasses tinkled gently, lights glowed softly, there were quiet voices whispering of love, or ten per cent, or whatever they whisper about in a place like that. A tall fine-looking man in a gray suit cut by an angel suddenly stood up from a small table by the wall and walked over to the bar and started to curse one of the barmen. He cursed him in a loud clear voice for a long minute, calling him about nine names that are not usually mentioned by tall fine-looking men in well cut gray suits. Everybody stopped talking and looked at him quietly. His voice cut through the muted rhumba music like a shovel through snow. The barman stood perfectly still, looking at the man. The barman had curly hair and a clear warm skin and wide-set careful eyes. He didn’t move or speak. The tall man stopped talking and stalked out of the bar. Everybody watched him out except the barman. The barman moved slowly along the bar to the end where I sat and stood looking away from me, with nothing in his face but pallor. Then he turned to me and said: “Yes, sir?” “I want to talk to a fellow named Eddie Prue.” “So?” “He works here,” I said. “Works here doing what?” His voice was perfectly level and as dry as dry sand. “I understand he’s the guy that walks behind the boss. If you know what I mean.” “Oh. Eddie Prue.” He moved one lip slowly over the other and made small tight circles on the bar with his bar cloth. “Your name?” “Marlowe.” “Marlowe. Drink while waiting?” “A dry martini will do.” “A martini. Dry. Veddy, veddy dry.” “Okay.” “Will you eat it with a spoon or a knife and fork?” “Cut it in strips,” I said. “I’ll just nibble it.” “On your way to school,” he said. “Should I put the olive in a bag for you?” “Sock me on the nose with it,” I said. “If it will make you feel any better.” “Thank you, sir,” he said. “A dry martini.” He took three steps away from me and then came back and leaned across the bar and said: “I made a mistake in a drink. The gentleman was telling me about it.” “I heard him.” “He was telling me about it as gentlemen tell you about things like that. As big shot directors like to point out to you your little errors. And you heard him.” “Yeah,” I said, wondering how long this was going to go on. “He made himself heard—the gentleman did. So I come over here and practically insult you.” “I got the idea,” I said. He held up one of his fingers and looked at it thoughtfully. “Just like that,” he said. “A perfect stranger.” “It’s my big brown eyes,” I said. “They have that gentle look.” “Thanks, chum,” he said, and quietly went away. I saw him talking into a phone at the end of the bar. Then I saw him working with a shaker. When he came back with the drink he was all right again.

Noises that can reduce the difference between the background ambient hum and sudden loud sounds include: ~ White noise- this is a continuous mechanical-type noise, like the gentle hum of a motor, that covers the whole hearing range of frequencies... ~ Pink noise- this noise boosts lower frequencies for those who find white noise too sharp, and is more akin to natural noises such as steady rainfall or wind rustling through the leaves in a tree... ~ Brown noise- this is even lower frequency noise, like thunder or a crashing waterfall.

She had marinated the fish filets in a mixture of tequila, lime juice, and orange liqueur, with a touch of olive oil and garlic. Now, she spooned a sauce of tomato, jalapeno, onion, and brown sugar over the cooked fish.

Steamy Sauté: Garlicky Green Beans Serves 6 generously Steamy sautéing is a method for vegetables that are a little bit too dense to sauté directly. By cooking them with water for a few minutes before turning up the heat and letting them brown, you’ll ensure they’re cooked all the way through. 2 pounds fresh green beans, yellow wax beans, Romano beans, or haricots verts, trimmed Salt 2 tablespoons extra-virgin olive oil 3 garlic cloves, minced Set your largest frying pan over medium-high heat and bring 1/2 cup of water to a simmer. Add the green beans, season with a couple generous pinches of salt, and cover, removing the lid every minute or so to stir the beans. When they are almost completely tender, about 4 minutes for haricots verts and 7 to 10 minutes for more mature beans, tip any remaining water out of the pan, using the lid to keep in the beans. Return the pan to the stove, increase the flame to high, and dig a little hole in the center of the pan. Pour the olive oil into the hole and add the garlic. Let the garlic sizzle gently for about 30 seconds, until it releases an aroma, and immediately toss it with the beans before it has a chance to take on any color. Remove from the heat. Taste, adjust seasoning, and serve immediately.

Chorizo, tomatoes and eggs Feeds three to four as a snack or just you if you’ve had a crappy day and are wondering what the point of it all really is. INGREDIENTS One medium onion, chopped 250g cooking chorizo, skinned (piquant or not, depending on taste) Two 400g tins of chopped tomatoes. Buy the expensive ones if it makes you feel better about yourself, but the cheap ones will do the job 200g grated cheddar 100g torn-up mozzarella Three eggs Bunch of coriander 200g jar of pickled jalapeños Heat the oven to 200°C. Gently fry the chopped onion in olive oil in a deep-sided frying pan until soft. Break the chorizo into thumbnail-sized nuggets and fry with the onion. When the chorizo is browned, add the tomatoes, mix all the ingredients together, turn down the heat and let it simmer gently on the hob for twenty minutes or so until almost all the liquid has been boiled off. Stir occasionally to stop it sticking to the bottom of the pan. Decant half the mixture into an oven-proof casserole dish. Cover with half the mixed cheese. Add the rest of the tomato and chorizo mixture and cover with the remaining cheese. Put in the oven and leave until the cheese has started to brown and the liquid around the edges is bubbling. Take the dish out of the oven and turn on the grill. Meanwhile, crack the three eggs across the top. Put under the grill for about five minutes or until the eggs are cooked through. Scatter with the coriander and the pickled jalapeños. Eat this by scooping with tortilla chips.

I’m not one of them, Captain!” Lydia said quickly. She moved forward, her hands clasped together in supplication. “You can see I’m not a Skandian!” The captain studied her, then looked at the rest of the crew. They were mostly fair skinned and blue eyed. She was dark haired, with olive skin. She definitely didn’t look like a Skandian. “Treacherous cow!” Jesper muttered. Then he grunted in pain as Stig shot an elbow into his ribs to silence him. “Shut up, you fool!” Stig said, out of the corner of his mouth. “I’m just a passenger! I paid them for passage down the river!” Lydia was saying, wringing her hands before her. “I’m from Krall. My parents are dead and I’m going to live with my uncle in Raguza.” She glared at Thorn. “And they took advantage of me. They charged me double the going rate for my fare!” she added angrily. Not bad, Thorn thought. Then, in a loud voice, he snarled at her. “You were happy enough to pay when you came to us, girl! You pleaded with us to take you on board! You couldn’t thank us enough then, could you? I’ll wager you were in trouble in Krall and had to get away in a hurry. I told the boys you’d be nothing but bad luck, but you won them over with your big brown eyes!” “Quiet,” the captain said distractedly. He studied the warrant again. There was definitely no mention of a girl. There was no order for her arrest and her story was logical. He knew from his briefing that the Skandians were pursuing a ship that was headed for Raguza. He came to a decision.

6 oz. can tomato paste ¼ cup dark beer (Mom uses a chocolate stout) 1 cup beef stock ¼ cup molasses 2 heaping tablespoons chili powder 2 teaspoons cumin A bunch of fresh cilantro 1 teaspoon salt 1 teaspoon pepper Olive oil Directions: Brown ground beef and stew meat. Drain fat and set aside. Bring a large pot of water to boil. Gently slice an X into the tomato skins and place in boiling water. Remove tomatoes from water when the skin starts to peel. The skins will easily come off. Dice and set aside. Add a large glug of olive oil to a stockpot, and turn burner onto medium-low. Wash cilantro. Cut and dice the stalks. Reserve the cilantro leaves for later. Chop onion, celery, and garlic and sauté with the cilantro stalks until the onions become translucent. Add tomatoes, beans, and beef. Mix well, then add all remaining ingredients. Mom usually finishes off the rest of the beer while she’s cooking. Cover with a lid, turn heat to low, and simmer for 3 to 4 hours. Garnish chili with your favorite toppings. Mom usually puts out: sour cream, shredded cheese, green onions, olives, tortilla chips, peppers, salsa, and fresh cilantro.

The best fantasy is written in the language of dreams. It is alive as dreams are alive, more real than real … for a moment at least … that long magic moment before we wake. Fantasy is silver and scarlet, indigo and azure, obsidian veined with gold and lapis lazuli. Reality is plywood and plastic, done up in mud brown and olive drab. Fantasy tastes of habaneros and honey, cinnamon and cloves, rare red meat and wines as sweet as summer. Reality is beans and tofu, and ashes at the end. Reality is the strip malls of Burbank, the smokestacks of Cleveland, a parking garage in Newark. Fantasy is the towers of Minas Tirith, the ancient stones of Gormenghast, the halls of Camelot. Fantasy flies on the wings of Icarus, reality on Southwest Airlines. Why do our dreams become so much smaller when they finally come true? We read fantasy to find the colors again, I think. To taste strong spices and hear the songs the sirens sang. There is something old and true in fantasy that speaks to something deep within us, to the child who dreamt that one day he would hunt the forests of the night, and feast beneath the hollow hills, and find a love to last forever somewhere south of Oz and north of Shangri-La. They can keep their heaven. When I die, I’d sooner go to middle Earth.

Spaghetti con Zucchine alla Nerano — SERVES 4 — About ½ quart sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine 1 ½ cups chopped fresh basil Sea salt to taste Extra-virgin olive oil 1 pound spaghetti 3 cups grated Parmigiano-Reggiano Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. Slice the zucchine into thin rounds and fry in the oil until it is golden brown. Remove and set aside on paper towels. Sprinkle with the basil and the salt to taste. Transfer to a bowl and drizzle liberally with olive oil. Boil the pasta until al dente and strain, reserving about 2 cups of the pasta water. Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately.

here and what everyone expected. (At home—“à la maison,” as Mathieu Kergourlay refers to it—our salads are dressed with olive oil, lemon, and salt. Basta.) “Two parts oil, one part vinegar, plus mustard,” Viannay said. “And salt and pepper.” To make a beurre rouge, Young Mathieu explained, you chop up shallots fine (émincer), sweat them in butter (suer), don’t let them brown, add a liter of red wine, reduce slowly until it’s a syrup, and build it back up (monter) by whisking in a half-kilo of butter, bit by bit.

ACID In Jakarta, among the venders of flowers and soft drinks, I saw a child with a hideous mouth, begging, and I knew the wound was made for a way to stay alive. What I gave him wouldn’t keep a dog alive. What he gave me from the brown coin of his sweating face was a look of cunning. I carry it like a bead of acid to remember how, once in a while, you can creep out of your own life and become someone else — an explosion in that nest of wires we call the imagination. I will never see him again, I suppose. But what of this rag, this shadow flung like a boy’s body into the walls of my mind, bleeding their sour taste — insult and anger, the great movers?