Onion Love Quotes

My last refuge, my books: simple pleasures, like finding wild onions by the side of a road, or requited love.

People who’ve never read fairy tales, the professor said, have a harder time coping in life than the people who have. They don’t have access to all the lessons that can be learned from the journeys through the dark woods and the kindness of strangers treated decently, the knowledge that can be gained from the company and example of Donkeyskins and cats wearing boots and steadfast tin soldiers. I’m not talking about in-your-face lessons, but more subtle ones. The kind that seep up from your sub¬conscious and give you moral and humane structures for your life. That teach you how to prevail, and trust. And maybe even love.

Her life was a slow realization that the world was not for her and that for whatever reason she would never be happy and honest at the same time. She felt as if she were brimming always producing and hoarding more love inside her. But there was no release. table ivory elephant charm rainbow onion hairdo violence melodrama honey...None of it moved her. She addressed the world honestly searching for something deserving of the volumes of love she knew she had within her but to each she would have to say I don't love you.

A good lover will do that, see something worthwhile in you that you never knew was there. And when there's something you don't like to see in yourself a good lover won't see it either.

Poverty has its advantages. When you're that poor what would you have that anyone would want? Except your peace of mind. Your dignity. Your heart. The important things.

Brod's life was a slow realization that the world was not for her, and that for whatever reason, she would never be happy and honest at the same time. She felt as if she were brimming, always producing and hoarding more love inside of her. But there was no release. Table, ivory, elephant charm, rainbow, onion, hairdo, mollusk, Shabbos, violence, cuticle, melodrama, ditch, honey, doily...None of it moved her. She addressed her world honestly, searching for something deserving of the volumes of love she knew she had within her, but to each she would have to say, I don't love you. Bark-brown fence post: I don't love you. Poem too long: I don't love you. Lunch in a bowl: I don't love you. Physics, the idea of you, the laws of you: I don't love you. Nothing felt like anything more than what it actually was. Everything was just a thing, mired completely in its thingness. If we were to open a random page in her journal- which she must have kept and kept with her at all times, not fearing that it would be lost, or discovered and read, but that she would one day stumble upon that thing which was finally worth writing about and remembering, only to find that she had no place to write it- we would find some rendering of the following sentiment: I am not in love.

Don't get me wrong. I love a Denver omelette as much as the next girl. But I'm curious whether that’s your thing, or if you try to change up the routine depending on the specific woman. You know… like, green pepper because I have green eyes, ham because I’m so funny, and onions for all the tears you’ll shed after I leave.

I cried at the funeral. It wasn’t because I loved her, it was because I was there, in the front pew at the church, chopping onions.

...One lives and survives only if one has the ability to swallow and digest bitter and unpalatable things. We, you and I, and our people shall live because there are only a few among us who do not love raw onions.

...and yet could swear it was just then that I fell in love. It wasn't, of course, simply the onions -- it was the sudden sense of an individual woman, of a frankness that was so often later to make me happy and miserable.

The man you love cooking for you is good for you too.

Or you can broil the meat, fry the onions, stew the garlic in the red wine...and ask me to supper. I'll not care, really, even if your nose is a little shiny, so long as you are self-possessed and sure that wolf or no wolf, your mind is your own and your heart is another's and therefore in the right place.

I hate sour cream and onion Pringles," I told the dashboard where I had my feet planted until Ruth pushed them down. "But you love Pringles," Ruth actually rattled the canister. "I hate sour cream and onion anything. All lesbians do." I blew heaps of bubbles into my milk with the tiny straw that came cellophaned to the carton. "I want you to stop using that word," Ruth jammed the lid back onto the can. "Which word? Sour or cream?" I plastic laughed with my reflection in the passenger-side window.

I had some peculiar ideas about love. I’ll tell you what I thought on the subject back then: it’s about as much use as a barrel with no bottom. When I fed the pigs and two of them got to scrapping over an old soft onion, I thought: that’s love. Love is eating. Love is a snarling pig snout and long tusks. Love is a dress like the sun. Love is the color of blood. Love is what grown folk do to each other because the law frowns on killing. I said I loved her back. I put my hand on the door and I said I loved her back and when I said it I thought of kissing her and also of shooting her through the eye.

The window rattles without you, you bastard. The trees are the cause, rattling in the wind, you jerk, the wind scraping those leaves and twigs against my window. They'll keep doing this, you terrible husband, and slowly wear away our entire apartment building. I know all these facts about you and there is no longer any use for them. What will I do with your license plate number, and where you hid the key outside so we'd never get locked out of this shaky building? What good does it do me, your pants size and the blue cheese preference for dressing? Who opens the door in the morning now, and takes the newspaper out of the plastic bag when it rains? I'll never get back all the hours I was nice to your parents. I nudge my cherry tomatoes to the side of the plate, bastard, but no one is waiting there with a fork to eat them. I miss you and I love you, bastard bastard bastard, come and clean the onion skins out of the crisper and trim back the tree so I can sleep at night.

A wife! No one else could love a man who had been trampled on by iron feet. She would wash his feet after he had been spat on; she would comb his tangled hair; she would look into his embittered eyes. The more lacerated his soul, the more revolting and contemptible he became to the world, the more she would love him. She would run after a truck; she would wait in queues on Kuznetsky Most, or even by the camp boundary fence, desperate to hand over a few sweets or an onion; she would bake shortbread for him on an oil stove; she would give years of her life just to be able to see him for half an hour... Not every woman you sleep with can be called a wife.

You say your city the way some Americans say this is their country. You never feel right saying that - my country. For some reason looking Mexican means you can't be American.

If you want to make someone cry, " Bruno said slowly, "you give them an onion to chop. But if you want them to feel sad, you cook them the dish their mother used to cook for them when they were small...

There is only a black fence and a wide field and a barn of Wyeth red. The smell of anger chokes the air. Ravens of September rain descend. Some say a mad mad hermit man lived here talking to himself and the woodchuck. But he's gone. No reason. No sense. He just wandered off one day, past the onions, past the fence. Forget the letters. Forget love. Troy is nothing more than a black finger of charcoal frozen in lake ice. And near where the owl watches and the old bear dreams, the parapet of memory burns to the ground taking heaven with it.

After all these years, all I know is, I need not to do anything as a part of remorse. All I need is to write. Because,'Poetry forgives.

In the room full of individuals for whom I hold feelings of resentment about, Who might be the first I would converse with, when I am about to bite the dust?

I love you because onions are more complicated than cherries. I’m doomed. I

You are so adorable. You can never be bad. Everyone has a hysterical part in himself, and I may be that part you. I’m just a lunatic. Maybe, a demon. And you. You’re the world.

I really love the smell of Waffle House. It’s this perfect combination of butter, maple syrup, bacon, and maybe onions? Whatever it is, they should bottle it up and pour it into a scented marker, so I can draw hot manga characters who smell like WaHo.

All she captures is a moment and what she calls it is a memory, Sometimes, it is assumptions that we use; all we need is a theory, Because you don’t know what is there in the future, And all you need is a vision to make a perfect picture. I feel that I have known you for a century, And whatever she calls is a memory.

The man stands behind the man. The seated man thinks, "For heaven's sake, stop standing behind me. You are driving me mad. It is February and it is impossible. Someone has thrown onion skins all over the stairwell. Now I will have to clean them up - though I love to sweep. But still, it is disgusting." But all he says is "I have to go soon." Why can't people tell the truth? It is impossible not to lie. It is February and not lying is impossible.

When he looks into your eyes, tells you he loves you-and the pickled herring and onions are stronger than his voice-yet you still smile. You still want to be close to him. Yes, then you have found love.

The world may or may not need another cookbook, but it needs all the lovers – amateurs – it can get. It is a gorgeous old place, full of clownish graces and beautiful drolleries, and it has enough textures, tastes, and smells to keep us intrigued for more time than we have. Unfortunately, however, our response to its loveliness is not always delight: It is, far more often than it should be, boredom. And that is not only odd, it is tragic; for boredom is not neutral – it is the fertilizing principle of unloveliness. In such a situation, the amateur – the lover, the man who thinks heedlessness is a sin and boredom a heresy – is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn't know his job.

Don't you love me?' 'I might if I could find you. But where are you? If one stripped you of your exhibitionism, if one took your technique away from you, if one peeled you as one peels an onion of skin after skin of pretence and insincerity, of tags of old parts and shreds of faked emotions, would one come upon a soul at last?

What is that?” Addison inspects the food with a look of sheer revulsion on her face. You’d swear I just handed her a plate full of arsenic. “The Works Burger with fries and extra onions and cheese, exactly as you ordered.” I keep my voice level. She sends me a scathing look. “Do I look like I’d ever consume that amount of saturated fat?

Love can be all things. But, Just never enough.

The world is made out of Nutella. You just need to stick your tongue out, so that you could really taste it.

Love is like an onion, with a lot of layers and a lot of tears before you get to the good part.

I learned to cook by helping my mother in the kitchen. I assisted her with the canning, and she began assigning me some other tasks like making salad dressing or kneading dough for bread. My first attempt at preparing an entire dinner¾the menu included pork chops Hawaiian, which called for the pork to be marinated in papaya nectar, ginger, cumin, and other spices before being grilled with onions and pineapple cubes¾required an extensive array of exotic ingredients. When he saw my grocery list, my father commented, “I hope she marries a rich man.

He was lying there on his death bed, and he asked for her as his last wish. She came with tears in her eyes. He held her hand and said with a smile," I wish I died daily", And then a flat line.

Not a red rose or a satin heart. I give you an onion. It is a moon wrapped in brown paper, It promises light Like the careful undressing of love. Here. It will blind you with tears Like a lover.

Between the onion and the parsley, therefore, I shall give the summation of my case for paying attention. Man's real work is to look at the things of the world and to love them for what they are. That is, after all, what God does, and man was not made in God's image for nothing. The fruits of his attention can be seen in all the arts, crafts, and sciences. It can cost him time and effort, but it pays handsomely. If an hour can be spent on one onion, think how much regarding it took on the part of that old Russian who looked at onions and church spires long enough to come up with St. Basil's Cathedral. Or how much curious and loving attention was expended by the first man who looked hard enough at the inside of trees, the entrails of cats, the hind ends of horses and the juice of pine trees to realize he could turn them all into the first fiddle. No doubt his wife urged him to get up and do something useful. I am sure that he was a stalwart enough lover of things to pay no attention at all to her nagging; but how wonderful it would have been if he had known what we know now about his dawdling. He could have silenced her with the greatest riposte of all time: Don't bother me; I am creating the possibility of the Bach unaccompanied sonatas. But if man's attention is repaid so handsomely, his inattention costs him dearly. Every time he diagrams something instead of looking at it, every time he regards not what a thing is but what it can be made to mean to him - every time he substitutes a conceit for a fact - he gets grease all over the kitchen of the world. Reality slips away from him; and he is left with nothing but the oldest monstrosity in the world: an idol. Things must be met for themselves. To take them only for their meaning is to convert them into gods - to make them too important, and therefore to make them unimportant altogether. Idolatry has two faults. It is not only a slur on the true God; it is also an insult to true things. They made a calf in Horeb; thus they turned their Glory into the similitude of a calf that eateth hay. Bad enough, you say. Ah, but it was worse than that. Whatever good may have resided in the Golden Calf - whatever loveliness of gold or beauty of line - went begging the minute the Israelites got the idea that it was their savior out of the bondage of Egypt. In making the statue a matter of the greatest point, they missed the point of its matter altogether.

Regret nothing. Not the cruel novels you read to the end just to find out who killed the cook. Not the insipid movies that made you cry in the dark, in spite of your intelligence, your sophistication. Not the lover you left quivering in a hotel parking lot, the one you beat to the punchline, the door, or the one who left you in your red dress and shoes, the ones that crimped your toes, don’t regret those. Not the nights you called god names and cursed your mother, sunk like a dog in the livingroom couch,b chewing your nails and crushed by loneliness. You were meant to inhale those smoky nights over a bottle of flat beer, to sweep stuck onion rings across the dirty restaurant floor, to wear the frayed coat with its loose buttons, its pockets full of struck matches. You’ve walked those streets a thousand times and still you end up here. Regret none of it, not one of the wasted days you wanted to know nothing, when the lights from the carnival rides were the only stars you believed in, loving them for their uselessness, not wanting to be saved. You’ve traveled this far on the back of every mistake, ridden in dark-eyed and morose but calm as a house after the TV set has been pitched out the upstairs window. Harmless as a broken ax. Emptied of expectation. Relax. Don’t bother remembering any of it. Let’s stop here, under the lit sign on the corner, and watch all the people walk by.

You know what is the problem with trust?? It really stops the conversation, because you take the things for granted, Things value less to you because you know that, that thing is going to be there for you, no matter what, You stop talking about love because you believe that you've got the saturation point in your relationship, And you've got her completely, And that is the problem. You don’t own her, Because sometimes love is not enough, And bad is strong to iterate itself with you, It is much stronger to come back.

It was the best start of the day. A day started with a rejection. Maybe, by the end of the day, I would spend the majority of my vitality making the thing occur all alone. Maybe, tonight would be distinctive.

There are truths covering lies, and lies covering truth. Like peeling an onion, you uncover the truth little by little until in the end, you open your eyes to find out that everyone around you, including yourself, is lying all the time.

Why cannot you be loud in saying 'I love you' ?", she asked. Me:- It is just because I have got a great depth inside me that will take some time to reach the horizon. But believe me, it would be the loudest of all, anyone has ever heard.

Brod’s life was a slow realization that the world was not for her, and that for whatever reason, she would never be happy and honest at the same time. She felt as if she were brimming, always producing and hoarding more love inside her. But there was no release. Table, ivory elephant charm, rainbow, onion, hairdo, mollusk, Shabbos, violence, cuticle, melodrama, ditch, honey, doily… None of it moved her. She addressed her world honestly, searching for something deserving of the volumes of love she knew she had within her, but to each she would have to say, I don’t love you. Bark-brown fence post: I don’t love you. Poem too long: I don’t love you. Physics, the idea of you, the laws of you: I don’t love you. Nothing felt like anything more than what it actually was. Everything was just a thing, mired completely in its thingness.

What rhymes with insensitive?” I tap my pen on the kitchen table, beyond frustrated with my current task. Who knew rhyming was so fucking difficult? Garrett, who’s dicing onions at the counter, glances over. “Sensitive,” he says helpfully. “Yes, G, I’ll be sure to rhyme insensitive with sensitive. Gold star for you.” On the other side of the kitchen, Tucker finishes loading the dishwasher and turns to frown at me. “What the hell are you doing over there, anyway? You’ve been scribbling on that notepad for the past hour.” “I’m writing a love poem,” I answer without thinking. Then I slam my lips together, realizing what I’ve done. Dead silence crashes over the kitchen. Garrett and Tucker exchange a look. An extremely long look. Then, perfectly synchronized, their heads shift in my direction, and they stare at me as if I’ve just escaped from a mental institution. I may as well have. There’s no other reason for why I’m voluntarily writing poetry right now. And that’s not even the craziest item on Grace’s list. That’s right. I said it. List. The little brat texted me not one, not two, but six tasks to complete before she agrees to a date. Or maybe gestures is a better way to phrase it... “I just have one question,” Garrett starts. “Really?” Tuck says. “Because I have many.” Sighing, I put my pen down. “Go ahead. Get it out of your systems.” Garrett crosses his arms. “This is for a chick, right? Because if you’re doing it for funsies, then that’s just plain weird.” “It’s for Grace,” I reply through clenched teeth. My best friend nods solemnly. Then he keels over. Asshole. I scowl as he clutches his side, his broad back shuddering with each bellowing laugh. And even while racked with laughter, he manages to pull his phone from his pocket and start typing. “What are you doing?” I demand. “Texting Wellsy. She needs to know this.” “I hate you.” I’m so busy glaring at Garrett that I don’t notice what Tucker’s up to until it’s too late. He snatches the notepad from the table, studies it, and hoots loudly. “Holy shit. G, he rhymed jackass with Cutlass.” “Cutlass?” Garrett wheezes. “Like the sword?” “The car,” I mutter. “I was comparing her lips to this cherry-red Cutlass I fixed up when I was a kid. Drawing on my own experience, that kind of thing.” Tucker shakes his head in exasperation. “You should have compared them to cherries, dumbass.” He’s right. I should have. I’m a terrible poet and I do know it. “Hey,” I say as inspiration strikes. “What if I steal the words to “Amazing Grace”? I can change it to…um…Terrific Grace.” “Yup,” Garrett cracks. “Pure gold right there. Terrific Grace.” I ponder the next line. “How sweet…” “Your ass,” Tucker supplies. Garrett snorts. “Brilliant minds at work. Terrific Grace, how sweet your ass.” He types on his phone again. “Jesus Christ, will you quit dictating this conversation to Hannah?” I grumble. “Bros before hos, dude.” “Call my girlfriend a ho one more time and you won’t have a bro.” Tucker chuckles. “Seriously, why are you writing poetry for this chick?” “Because I’m trying to win her back. This is one of her requirements.” That gets Garrett’s attention. He perks up, phone poised in hand as he asks, “What are the other ones?” “None of your fucking business.” “Golly gee, if you do half as good a job on those as you’re doing with this epic poem, then you’ll get her back in no time!” I give him the finger. “Sarcasm not appreciated.” Then I swipe the notepad from Tuck’s hand and head for the doorway. “PS? Next time either of you need to score points with your ladies? Don’t ask me for help. Jackasses.” Their wild laughter follows me all the way upstairs. I duck into my room and kick the door shut, then spend the next hour typing up the sorriest excuse for poetry on my laptop. Jesus. I’m putting more effort into this damn poem than for my actual classes.

I love trash. I have never believed that kitsch kills. I tell you this, so you will understand that my antipathy toward 'Love Story' is not because I am immune to either sentimentality or garbage, two qualities the book possesses in abundance. When I read 'Love Story', and I cried, in much the same way that I cry from onions, involuntarily and with great irritation, I was deeply offended...

Chimerical words, the words were written, Some are wasted; some are still on the page, Tattered words, the words were written, Some are young, some are aged, Gloomy words, the words were written, Some are unspoken, some are told, Words were hurt, though they can heal, Words are breathless, though can feel, Words won hearts, words shattered hearts, Words lost battles, words won wars, Wars within, words had scars.

Is it possible to fall in love over a dish of onions? It seems improbable, and yet I could swear it was just then that I fell in love. It wasn't, of course, simply the onions; it was that sudden sense of an individual woman, of a frankness that was so often later to make me happy and miserable.

She led him by the hand to the bed as if he were a blind beggar on the street, and she cut him into pieces with malicious tenderness; she added salt to taste, pepper, a clove of garlic, chopped onion, lemon juice, bay leaf, until he was seasoned and on the platter, and the oven was heated to the right temperature.

Lying on a ring of onion, a tomato slice exposed its seedy smile, one she remembers to this moment.

His pen spoke more to her than he ever did”. In the war of words, some are unwritten and some are unspoken.

For one more time, he decided to give away smoking. And then, she happened one more time in his head.

Is there a particular way of looking at your love?” she asked. …..Yes… The way you look at me.

A thing is never untold, It is always misperceived.

In such a situation, the amateur—the lover, the man who thinks heedlessness a sin and boredom a heresy—is just the man you need. More than that, whether you think you need him or not, he is a man who is bound, by his love, to speak. If he loves Wisdom or the Arts, so much the better for him and for all of us. But if he loves only the way meat browns or onions peel, if he delights simply in the curds of his cheese or the color of his wine, he is, by every one of those enthusiasms, commanded to speak. A silent lover is one who doesn’t know his job.

If there is one thing rottener than another in a pretty blighted world, one thing which gives a fellow the pip and reduces him to the condition of an absolute onion, it is hopeless love.

Love is an onion, my boy. Leave it too long and the heart of it will rot. So you’ve got to carefully peel back the layers until you find beneath something so beautiful it brings you to tears.

I'm not a person whom the sight of olive oil repels, and I love Greek cooking. We had onion soup with grated cheese on top; then the souvlaka, which comes spiced with lemon and herbs, and flanked with chips and green beans in oil and a big dish of tomato salad. Then cheese, and halvas, which is a sort of loaf made of grated nuts and honey, and is delicious. And finally the wonderful grapes of Greece.

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

Chato visualised strangling her thin neck with the same underwear; tying it around her collar like a luscious red bow on a birthday present. Pesto gasped for air, her reptile like tongue sticking out, her face turning to a beautiful shade of onion pink as she choked on Chato’s kachcha. What a lovely contrast of that delicate pink against that gaudy red and green underwear. Poetry in motion, Chato thought, smiling. What an exquisite and intense way to die.

Stories were made up and spun in the evenings in rooms smelling of melting lard and fried onions, village halls, smoky taverns, roadhouses, crofts, tar kilns, forest homesteads and border watchtowers. Tales were spun and told. About war. About heroism and chivalry. About friendship and hatred. About wickedness and betrayal. About faithful and genuine love, about the love that always triumphs. About the crimes and punishments that always befall criminals. About justice that is always just. About truth, which always rises to the surface like oil. Tales were told; people rejoiced in them. Enjoyed the fairy-tale fictions. Because, indeed, all around, in real life, things happened entirely back to front.

Think of body shame like the layers of an onion. For decades in our own lives and for centuries in civilization, we have been taught to judge and shame our bodies and to consequently judge and shame others. Getting to our inherent state of radical self-love means peeling away those ancient, toxic messages about bodies. It is like returning the world’s ugliest shame sweater back to the store where it was purchased and coming out wearing nothing but a birthday suit of radical self-love.

Anyway, here’s how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, ½ cup molasses, ½ cup chicken stock, ½ onion chopped, put into a heavy casserole, cover and bake 12 hours at 200°. That’s the sort of food she loved to serve, something that looked

The truth is not always what you see. It is about what you actually want to see. You cannot let go your whole life based on truth. Because, sometimes, it is a lie that we count on for our togetherness. And when I said that I do not need you, I actually wanted to keep us together, with that lie.

I sautéed the onions in butter, relishing the smell. Once they were nice and translucent, I added the potatoes and let them brown, and then placed the lid over the top to steam them soft. Fat, heat, and root vegetables---I loved the smells they released, the shade of gold they turned, the universality of their appeal.

It's okay to kiss people when you love them." "I don't love your mother," I tell her. "Not like that, anyway." "You give her all your french fries, even when she won't give you back onion rings," Sophie says. "And when you say her name it sounds different." "How?" Sophie thinks. "Like it's covered in blankets." "I do not say your mother's name like it's covered in blankets. And I don't always give her my french fries, because you're right, she doesn't share." "But you still don't yell at her when she's not being fair," Sophie points out. "Because you don't want to hurt her feelings." She slips her hand into mine and repeats, "You love her.

The smells arose from everything, everywhere, flowing together and remaining as a sickening, tantalizing discomfort. They flowed from the delicatessen shop with its uncovered trays of pickled herrings, and the small open casks of pickled gherkins and onions, dried fish and salted meat, and sweaty damp walls and floor; from the fish shop which casually defied every law of health; from the kosher butcher, and the poulterer next door, where a fine confetti of new-plucked feathers hung nearly motionless in the fetid air; and from sidewalk gutters where multitudes of flies buzzed and feasted on the heaped-up residue of fruit and vegetable barrows.

Of course that was just one of her many strange little habits and quirks: she put onion flakes on breakfast cereal and poured bearnaise sauce on popcorn, and if you yawned when she was next to you, she would lean forward and stick a finger in your mouth, just to see if she could pull it out again before you closed your mouth. Sometimes she put cornflakes in Jim's shoes, sometimes little bits of boiled egg and anchovies in Jack's pockets, and the looks on their face when they realized seemed to amuse her more and more each time she did it. That's the kind of thing you miss. That she used to do this, that she used to do that. She *was,* she *is.*

You make yourself sound like a Venn diagram. ‘The set of all sets which are members of themselves’ or something.” “I feel like it,” he admitted. “But I’ve got to keep track somehow.” “What contains Lord Vorkosigan?” she asked curiously. “When you look in the mirror when you step out of the shower, what looks back? Do you say to yourself, Hi, Lord Vorkosigan?” I avoid looking in mirrors . . . “Miles, I guess. Just Miles.” “And what contains Miles?” His right index finger traced over the back of his immobilized left hand. “This skin.” “And that’s the last, outer perimeter?” “I guess.” “Gods,” she muttered. “I’ve fallen in love with a man who thinks he’s an onion.” Miles

Here's the only thing I know for sure: Chopped pineapple is incredible on hot dogs. Honest to God, I love pineapple on everything- I would probably even eat it off a cadaver's hand- but toss it with a little chopped red onion and put it on a hot dog, and it's bliss. There's not a lot you can count on in this world, but pineapple? It's solid.

In The Ethics of Our Fathers, a book of the Talmud, Rabbi Tarfon says: "You are not obligated to complete the work, but neither are you free to abandon it." By the end, this is how I came to feel about my work. Dismantling the rise of fascism is best not left to lone vigilantes, nor to the punitive mechanisms of the state, but to people working together to stamp out hate wherever it arises. In the meantime, I cook like a Jew: paprika, dill, onions, garlic, warm broth, and company. The herring is optional, but love is not optional. It is what we must marshal to break the back of the beast. To do so, we must break bread together: a prickle of salt, a pat of melting butter, a bite, a kiss, a homily in the mouth about what's worth fighting for.

That brings us to the third bond,” Elizabeth said, pointing at another set of molecules, “the hydrogen bond—the most fragile, delicate bond of all. I call this the ‘love at first sight’ bond because both parties are drawn to each other based solely on visual information: you like his smile, he likes your hair. But then you talk and discover he’s a closet Nazi and thinks women complain too much. Poof. Just like that the delicate bond is broken. That’s the hydrogen bond for you, ladies—a chemical reminder that if things seem too good to be true, they probably are.” She walked back behind the counter and, exchanging the marker for a knife, took a Paul Bunyan swing at a large yellow onion, cleaving it in two. “It’s chicken pot pie night,” she announced. “Let’s get started.” “See?” a woman in Santa Monica demanded as she turned to her sullen seventeen-year-old daughter, the girl’s eyeliner so thick, it looked as if planes could land there. “What did I tell you? Your bond with that boy is hydrogen only. When are you going to wake up and smell the ions?” “Not this again.” “You could go to college. You could be something!” “He loves me!” “He’s holding you back!” “More after this,” Elizabeth said as the cameraman indicated a commercial break.

Eels from the Tiber are a traditional Roman delicacy, pan-cooked with soft onions, garlic, chiles, tomatoes, and white wine, but a much more common dish is baccalà, preserved salt-cured cod, which is fried in thin strips, then simmered in a tomato sauce flavored with anchovies, pine nuts, and raisins. For really good fresh fish, you are better off heading either up or down the coast, toward Civitavecchia to the north or Gaeta to the south.

And noted all the things he wished to fix up for the feast I think we’ll have a pastry, yes, of peas and onions, sage and cress I think we’ll have an egg soufflé or tartlet at the least I think we’ll have a roast of squash, full of flavor, nothing posh I think we’ll have a soup of greens with warm and toasty bread A meal of oats to warm the heart, I think would make a lovely start And jugs of wine with berries spiced the prefect shade of red

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it. There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

The truth is relative in this world; it’s changing all the time because we live in a world of illusions. What is true right now is not true later. Then it could be true again. The truth in hell could also be just another concept, another lie that can be used against you. Our own denial system is so powerful and strong that it becomes very complicated. There are truths covering lies, and lies covering truth. Like peeling an onion, you uncover the truth little by little until in the end, you open your eyes to find out that everyone around you, including yourself, is lying all the time. Almost

Sirine puts a forkful of sweet potatoes into her mouth. The potatoes are soft as velvet, the gravy satiny. It is as if she can taste the life inside all those ingredients: the stem that the cranberries grew on, the earth inside the bread, even the warm blood inside the turkey. It comes back to her, the small secret that was always hers, for years, the only truth she seemed to possess- that food was better than love: surer, truer, more satisfying and enriching. As long as she could lose herself in the rhythms of peeling an onion, she was complete and whole. And as long as she could cook, she would be loved.

You pay homage when and where you can. I love the smell of the bulb as the earth opens and releases it in harvest, an aroma that only those who grow garlic and handle the bulb and the leaves still fresh from the earth can know.Anyone who gardens knows these indescribable presences--of not only fresh garlic, but onions, carrots and their tops, parsley's piercing signal, the fragrant exultations of a tomato plant in its prime, sweet explosions of basil. They can be known best and most purely on the spot, in the instant, in the garden, in the sun, in the rain. They cannot be carried away from their place in the earth. They are inimitable. And they have no shelf life at all.

Cooking was creative, but also a quotidian process of transformation, central to Vivekananda's maternal relationship to his disciples. He bragged to his Bengali friends about his culinary prowess: 'Last night I made a dish. It was such a delicious mixture of saffron, lavender, mace, nutmeg, cubebs [a java pepper with a tang of allspice], cinnamon, cloves, cardamom, cream, lime juice, onions, raisins, almonds, peppers, and rice ....' He adored spices, but also loved sweetness, as the ingredients to this recipe suggests. In California, he taught his disciples to make rock candy, which he boiled and boiled to ensure its purity. For him, it symbolized the sweetness vital to his spiritual lessons.

Onions! Fresh, hot, sweet onions,” Sam called as Mary Lou pulled the cart down Main Street. “Eight cents a dozen.” It was a beautiful spring morning. The sky was painted pale blue and pink—the same color as the lake and the peach trees along its shore. Mrs. Gladys Tennyson was wearing just her nightgown and robe as she came running down the street after Sam. Mrs. Tennyson was normally a very proper woman who never went out in public without dressing up in fine clothes and a hat. So it was quite surprising to the people of Green Lake to see her running past them. “Sam!” she shouted. “Whoa, Mary Lou,” said Sam, stopping his mule and cart. “G’morning, Mrs. Tennyson,” he said. “How’s little Becca doing?” Gladys Tennyson was all smiles. “I think she’s going to be all right. The fever broke about an hour ago. Thanks to you.” “I’m sure the good Lord and Doc Hawthorn deserve most of the credit.” “The Good Lord, yes,” agreed Mrs. Tennyson, “but not Dr. Hawthorn. That quack wanted to put leeches on her stomach! Leeches! My word! He said they would suck out the bad blood. Now you tell me. How would a leech know good blood from bad blood?” “I wouldn’t know,” said Sam. “It was your onion tonic,” said Mrs. Tennyson. “That’s what saved her.” Other townspeople made their way to the cart. “Good morning, Gladys,” said Hattie Parker. “Don’t you look lovely this morning.” Several people snickered. “Good morning, Hattie,” Mrs. Tennyson replied. “Does your husband know you’re parading about in your bed clothes?” Hattie asked. There were more snickers. “My husband knows exactly where I am and how I am dressed, thank you,” said Mrs. Tennyson. “We have both been up all night and half the morning with Rebecca. She almost died from stomach sickness. It seems she ate some bad meat.” Hattie’s face flushed. Her husband, Jim Parker, was the butcher. “It made my husband and me sick as well,” said Mrs. Tennyson, “but it nearly killed Becca, what with her being so young. Sam saved her life.” “It wasn’t me,” said Sam. “It was the onions.” “I’m glad Becca’s all right,” Hattie said contritely. “I keep telling Jim he needs to wash his knives,” said Mr. Pike, who owned the general store. Hattie Parker excused herself, then turned and quickly walked away. “Tell Becca that when she feels up to it to come by the store for a piece of candy,” said Mr. Pike. “Thank you, I’ll do that.” Before returning home, Mrs. Tennyson bought a dozen onions from Sam. She gave him a dime and told him to keep the change. “I don’t take charity,” Sam told her. “But if you want to buy a few extra onions for Mary Lou, I’m sure she’d appreciate it.” “All right then,” said Mrs. Tennyson, “give me my change in onions.” Sam gave Mrs. Tennyson an additional three onions, and she fed them one at a time to Mary Lou. She laughed as the old donkey ate them out of her hand.

Ardent love-making on the stage Gerald considered very bad theatre. He did not attempt it himself, and strongly discouraged it in others. ‘Must you kiss her as though you were having steak and onions for lunch?’ he would say. ‘It may be what you feel, but it’s damned unattractive from the front row of the stalls. Can’t you just say, “I love you,” and yawn, and light a cigarette and walk away? Unfortunately, nobody was able to do this quite as he did it himself. He had methods of his own. He seldom kissed women on the stage, unless it was on the back of the neck or the top of the head, and then he would generally slap them on the face afterwards, and say, ‘You old funny, with your ugly mug,’ and walk away talking of something else as though he did not care.

His antipasto was the classic Roman fritto misto---tiny morsels of mixed offal, including slivers of poached brains and liver, along with snails, artichokes, apples, pears, and bread dipped in milk, all deep-fried in a crisp egg-and-bread-crumb batter. This was to be followed by a primo of rigatoni alla pajata---pasta served with intestines from a baby calf so young that they were still full of its mother's milk, simmered with onions, white wine, tomatoes, cloves, and garlic. For the secondo they would be having milza in umido--- a stewed lamb's spleen, cooked with sage, anchovies, and pepper. A bitter salad of puntarelle al' acciuga---chicory sprouts with anchovy---would cleanse the palate, to be followed by a simple dolce of fragole in aceto, gorella strawberries in vinegar.

Your character and soul, intelligence and creativity, love and experiences, goodness and talents, your bright and lovely self are entwined with your body, and she has delivered the whole of you to this very day. What a partner! She has been a home for your smartest ideas, your triumphant spirit, your best jokes. You haven’t gotten anywhere you’ve ever gone without her. She has served you well. Your body walked with you all the way through childhood—climbed the trees and rode the bikes and danced the ballet steps and walked you into the first day of high school. How else would you have learned to love the smell of brownies, toasted bagels, onions and garlic sizzling in olive oil? Your body perfectly delivered the sounds of Stevie Wonder, Whitney Houston, and Bon Jovi right into your memories. She gave you your first kiss, which you felt on your lips and in your stomach, a coordinated body venture. She drove you to college and hiked the Grand Canyon. She might have carried your backpack through Europe and fed you croissants. She watched Steel Magnolias and knew right when to let the tears fall. Maybe your body walked you down the aisle and kissed your person and made promises and threw flowers. Your body carried you into your first big interview and nailed it—calmed you down, smiled charmingly, delivered the right words. Sex? That is some of your body’s best work. Your body might have incubated, nourished, and delivered a whole new human life, maybe even two or three. She is how you cherish the smell of those babies, the feel of their cheeks, the sound of them calling your name. How else are you going to taste deep-dish pizza and French onion soup? You have your body to thank for every good thing you have ever experienced. She has been so good to you. And to others. Your body delivered you to people who needed you the exact moment you showed up. She kissed away little tears and patched up skinned knees. She holds hands that need holding and hugs necks that need hugging. Your body nurtures minds and souls with her presence. With her lovely eyes, she looks deliberately at people who so deeply need to be seen. She nourishes folks with food, stirring and dicing and roasting and baking. Your body has sat quietly with sad, sick, and suffering friends. She has also wrapped gifts and sent cards and sung celebration songs to cheer people on. Her face has been a comfort. Her hands will be remembered fondly—how they looked, how they loved. Her specific smell will still be remembered in seventy years. Her voice is the sound of home. You may hate her, but no one else does.

CLEANSING CONFLICT What is a saint? One whose wine has turned to vinegar. If you're still wine-drunkenly brave, don't step forward. When your sheep becomes a lion, then come. It is said of hypocrites, "They have considerable valor among themselves!" But they scatter when a real enemy appears. Muhammad told his young soldiers, "There is no courage before an engagement." A drunk foams at the mouth talking about what he will do when he gets his sword drawn, but the chance arrives, and he remains sheathed as an onion. Premeditating, he's eager for wounds. Then his bag gets touched by a needle, and he deflates. What sort of person says that he or she wants to be polished and pure, then complains about being handled roughly? Love is a lawsuit where harsh evidence must be brought in. To settle the case, the judge must see evidence. You've heard that every buried treasure has a snake guarding it. Kiss the snake to discover the treasure! The severe treatment is not toward you, but the qualities that block your growth. A rug beater doesn't beat the rug, but rather the dirt. A horse trainer switches not the horse, but the going wrong. Imprison your mash in a dark vat, so it can become wine. Someone asks, "Don't you worry about God's wrath when you spank a child?" "I'm not spanking my child, but the demon in him." When a mother screams, "Get out of here!" she means the mean part of the child. Don't run from those who scold, and don't turn away from cleansing conflict, or you will remain weak. Also, don't listen to bragging. If you go along with self-importance, the work collapses. Better a small modest team. Sift almonds. Discard the bitter. Sour and sweet sound alike when you pour them out on the rattling tray, but inside they're very different.

But your lolas took offense at being called witches. That is an Amerikano term, they scoff, and that they live in the boroughs of an American city makes no difference to their biases. Mangkukulam was what they styled themselves as, a title still spoken of with fear in their motherland, with its suggestions of strange healing and old-world sorcery. Nobody calls their place along Pepper Street Old Manila, either, save for the women and their frequent customers. It was a carinderia, a simple eatery folded into three food stalls; each manned by a mangkukulam, each offering unusual specialties: Lola Teodora served kare-kare, a healthy medley of eggplant, okra, winged beans, chili peppers, oxtail, and tripe, all simmered in a rich peanut sauce and sprinkled generously with chopped crackling pork rinds. Lola Teodora was made of cumin, and her clients tiptoed into her stall, meek as mice and trembling besides, only to stride out half an hour later bursting at the seams with confidence. But bagoong- the fermented-shrimp sauce served alongside the dish- was the real secret; for every pound of sardines you packed into the glass jars you added over three times that weight in salt and magic. In six months, the collected brine would turn reddish and pungent, the proper scent for courage. unlike the other mangkukulam, Lola Teodora's meal had only one regular serving, no specials. No harm in encouraging a little bravery in everyone, she said, and with her careful preparations it would cause little harm, even if clients ate it all day long. Lola Florabel was made of paprika and sold sisig: garlic, onions, chili peppers, and finely chopped vinegar-marinated pork and chicken liver, all served on a sizzling plate with a fried egg on top and calamansi for garnish. Sisig regular was one of the more popular dishes, though a few had blanched upon learning the meat was made from boiled pigs' cheeks and head.

In Fort Wayne, Indiana, a must-stop is Fort Wayne Coney Island Weiner Stand, where you get the hot dog with way too many fresh-cut onions and a dollop of chili on top. How dogs that are prepared this way in the Midwest are known as "Coney Island hot dogs" but have really nothing to do with Coney Island, New York. The only thing that I can figure out about the origin of the name is that a hundred years ago when someone from Fort Wayne, Indiana, decided to open a hot dog place, they named it after Coney Island, because that seemed like a faraway place where people ate hot dogs and they would probably sell more "Coney Island hot dogs" than "chili dogs" (as everyone else called them) because Coney Island sounded more romantic. Yes, to people in Fort Wayne in 1914, Coney Island seemed romantic. Fort Wayne Coney Island Weiner Stand has been serving their hot dogs that way since, well, since people wanted a pound of fresh onions and chili on their hot dog.

As he placed the needle back on its tray, I realized that he'd complicated me; he'd imposed divisions on the matter I shared with Pearl, all that we'd both collaborated on in our floating little world. The needle made me a mischling, but the word took on a meaning different than the term the Nazis imposed upon us, all those cold and gruesome equations of blood and worship and heritage. No, I was a hybrid of a different sort, a powerful hyrbid forged by my suffering. I was now composed of two parts. One part was loss and despair. Such darkness should make life impossible, I know. But my other part? It was wild hope. And no one could extract or cut or drain it from me. No one could burn it from my flesh or puncture it with a needle. This hopeful part, it twisted me, gave me a new form. The girl who'd licked an onion in the cattle car was dead, and the mischling I'd become was an oddity, a thwarted person, a creature - but a creature capable of tricking her enemies and rescuing her loved ones.

... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both ingredients have a mild sweetness that adds a layer of richness to the dish. The tartness of the vinegar ties it all together, ensuring the sweetness isn't too cloying and giving the overall dish a clean, pure aftertaste. The guide told me that Hokkaido bears really love their honey... ... so I tried all kinds of methods to add it to my recipe!" "Is that how he gave his sauce a rich, clean flavor powerful enough to cause the Gifting? Unbelievable! That's our Master Yukihira!" Something doesn't add up. A little honey and vinegar can't be enough to create that level of aftertaste. There has to be something else to it. But what? "...?! I got it! I know what you did! You caramelized the honey!" CARAMELIZATION Sugars oxidize when heated, giving them a golden brown color and a nutty flavor. Any food that contains sugar can be caramelized, making caramelization an important technique in everything from French cooking to dessert making. "I started out by heating the honey until it was good and caramelized. Then I added some balsamic vinegar to stretch it and give it a little thickness. Once that was done, I poured it over some diced onions and garlic that I'd sautéed in another pan, added some schisandra berries and then let it simmer. After it had reduced, I poured bear stock over it and seasoned it with a little salt... The result was a deep, rich sauce perfect for emphasizing the natural punch of my Bear-Meat Menchi Katsu!" "Oho! You musta come up with that idea while I was relaxing with my cup o' chai! Not bad, Yukihira-chin! Not bad at all! Don'tcha think?" "Y-yes, sir..." Plus, there is no debating how well honey pairs well with bear meat. The Chinese have long considered bear paws a great delicacy... ... because of the common belief that the mellow sweetness of the honey soaks into a bear's paw as it sticks it into beehives and licks the honey off of it. What a splendid idea pairing honey with bear meat, each accentuating the other... ... then using caramelization and balsamic vinegar to mellow it to just the right level. It's a masterful example of using both flavor subtraction and enhancement in the same dish!

what about your new way of looking at things? We seem to have wandered rather a long way from that.’ ‘Well, as a matter of fact,’ said Philip, ‘we haven’t. All these camisoles en flanelle and pickled onions and bishops of cannibal islands are really quite to the point. Because the essence of the new way of looking is multiplicity. Multiplicity of eyes and multiplicity of aspects seen. For instance, one person interprets events in terms of bishops; another in terms of the price of flannel camisoles; another, like that young lady from Gulmerg,’ he nodded after the retreating group, ‘thinks of it in terms of good times. And then there’s the biologist, the chemist, the physicist, the historian. Each sees, professionally, a different aspect of the event, a different layer of reality. What I want to do is to look with all those eyes at once. With religious eyes, scientific eyes, economic eyes, homme moyen sensuel eyes . . .’ ‘Loving eyes too.’ He smiled at her and stroked her hand. ‘The result . . .’ he hesitated. ‘Yes, what would the result be?’ she asked. ‘Queer,’ he answered. ‘A very queer picture indeed.’ ‘Rather too queer, I should have thought.’ ‘But it can’t be too queer,’ said Philip. ‘However queer the picture is, it can never be half so odd as the original reality. We take it all for granted; but the moment you start thinking, it becomes queer. And the more you think, the queerer it grows. That’s what I want to get in this book—the astonishingness of the most obvious things. Really any plot or situation would do. Because everything’s implicit in anything. The whole book could be written about a walk from Piccadilly Circus to Charing Cross. Or you and I sitting here on an enormous ship in the Red Sea. Really, nothing could be queerer than that. When you reflect on the evolutionary processes, the human patience and genius, the social organisation, that have made it possible for us to be here, with stokers having heat apoplexy for our benefit and steam turbines doing five thousand revolutions a minute, and the sea being blue, and the rays of light not flowing round obstacles, so that there’s a shadow, and the sun all the time providing us with energy to live and think—when you think of all this and a million other things, you must see that nothing could well be queerer and that no picture can be queer enough to do justice to the facts.’ ‘All the same,’ said Elinor, after a long silence, ‘I wish one day you’d write a simple straightforward story about a young man and a young woman who fall in love and get married and have difficulties, but get over them, and finally settle down.’ ‘Or

With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.

Most of the garden was devoted to the usual things- lettuces, onions, cabbage, and eggplant- ordinary ingredients for good, honest meals. But then there were the chef's other plants, the ones that made the cooks cross themselves and kiss their thumbnails whenever they were forced to handle them. Take love apples, to start with. Their poisonous reputation was as well known as that of hemlock, and the cooks protested loudly the day the chef put in his seedlings. What if their roots contaminated the onions? What if their fumes caused swoons or fits? What if the odd, tangy smell of their leaves attracted disgruntled ghosts from the nearby dungeons? It took repeated assurances, the installation of a wire enclosure, and the fact that nothing catastrophic followed their planting to keep the staff from uprooting the love apples behind the chef's back. Even so, one cook quit, and another developed a twitchy eye and started nipping at the cooking sherry. After the love apples, the chef put in beans- another rarity from the New World- and then potatoes. Once, he tried something he called maize, but the plants failed, so instead he bought sacks of dried maize from an unknown source. In a giant stone mortar, he ground the dried maize down to a coarse yellow meal from which he made one of his exotic specialties- polenta.

This Compost" Something startles me where I thought I was safest, I withdraw from the still woods I loved, I will not go now on the pastures to walk, I will not strip the clothes from my body to meet my lover the sea, I will not touch my flesh to the earth as to other flesh to renew me. O how can it be that the ground itself does not sicken? How can you be alive you growths of spring? How can you furnish health you blood of herbs, roots, orchards, grain? Are they not continually putting distemper'd corpses within you? Is not every continent work'd over and over with sour dead? Where have you disposed of their carcasses? Those drunkards and gluttons of so many generations? Where have you drawn off all the foul liquid and meat? I do not see any of it upon you to-day, or perhaps I am deceiv'd, I will run a furrow with my plough, I will press my spade through the sod and turn it up underneath, I am sure I shall expose some of the foul meat. 2 Behold this compost! behold it well! Perhaps every mite has once form'd part of a sick person—yet behold! The grass of spring covers the prairies, The bean bursts noiselessly through the mould in the garden, The delicate spear of the onion pierces upward, The apple-buds cluster together on the apple-branches, The resurrection of the wheat appears with pale visage out of its graves, The tinge awakes over the willow-tree and the mulberry-tree, The he-birds carol mornings and evenings while the she-birds sit on their nests, The young of poultry break through the hatch'd eggs, The new-born of animals appear, the calf is dropt from the cow, the colt from the mare, Out of its little hill faithfully rise the potato's dark green leaves, Out of its hill rises the yellow maize-stalk, the lilacs bloom in the dooryards, The summer growth is innocent and disdainful above all those strata of sour dead. What chemistry! That the winds are really not infectious, That this is no cheat, this transparent green-wash of the sea which is so amorous after me, That it is safe to allow it to lick my naked body all over with its tongues, That it will not endanger me with the fevers that have deposited themselves in it, That all is clean forever and forever, That the cool drink from the well tastes so good, That blackberries are so flavorous and juicy, That the fruits of the apple-orchard and the orange-orchard, that melons, grapes, peaches, plums, will none of them poison me, That when I recline on the grass I do not catch any disease, Though probably every spear of grass rises out of what was once a catching disease. Now I am terrified at the Earth, it is that calm and patient, It grows such sweet things out of such corruptions, It turns harmless and stainless on its axis, with such endless successions of diseas'd corpses, It distills such exquisite winds out of such infused fetor, It renews with such unwitting looks its prodigal, annual, sumptuous crops, It gives such divine materials to men, and accepts such leavings from them at last.

This Dr. Wilburforce was wonderful! He sounded as if he had had adolescent children. He said that adolescence was a difficult period but entirely normal and his sympathies were with the parents, not the adolescents. He said that there was entirely too much “understanding,” actually excusing of the adolescent, his lack of manners, selfishness, tantrums, and so on. He thought that the most intelligent approach to the problem was to understand that the adolescent, just by the nature of the beast, is going to chafe and rebel and he needs something specific to chafe and rebel against. Lay down strict rules of behavior and enforce them. Rebelling against nothing is very frustrating. Demand that the adolescent go along with the family routine. Do not allow him to keep the household in a continual uproar. …Instead of giving your child too much freedom, too much money, and all the responsibility for his actions, try giving him limited freedom and money, a strict code of behavior, and oceans and gallons and mountains of love. Not the deep-hidden-river I-bore-you-so-I-will-have-to-like-you type of love, but the visible, hug-and-kiss, lavish-compliment, interested-audience kind. Tell your adolescent he is brilliant, handsome, charming, witty, and lovable. Tell him every day. Tell him even when you are taking away the keys of the car and would like to kick him. Assure him and reassure him and re-reassure him. Love is the most important element in human relationships. You can never give a child too much love.

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.

Don’t jump to conclusions over first impressions. They’re often dead wrong. When I first met Mark, I thought he was spoiled. When I met Shirley, I assumed she was tough as nails. But getting to know them both as a member of their family, I saw how wrong I was. Shirley is a teddy bear, a caring, loving person who would do anything for me. And Mark? I think of him as a brother, in every sense of the word. I’ve learned to make a special effort to get to know the people who put up walls and seem cold or tough. It’s like an onion; you have to peel back the layers. I’m sure some of my DWTS partners made an assumption about who I was the first time they worked with me. They probably thought I was a tough taskmaster and cursed me out for putting them through this! But anyone who truly knows me will tell you, I’m harder on myself than I am on anyone else. And I’m a softie who loves to goof around. But to see that side of me, you need to move past the first impression. What’s the lesson here? Dig a little deeper. Get to know people and what makes them tick. Don’t make an assumption till you know someone a lot better. Think of all the people you might have dismissed who could have been great friends, mentors, or allies, if you’d only given them the chance. Perfect example: dancing with Lil’ Kim on DWTS. She had recently spent time in jail and I remember thinking, Oh my gosh, I’m afraid I’m going to get shanked in the middle of the dance! Then I realized I was judging her without knowing her, something that I have hated people doing to me in the past. It took only a few minutes to see the sweet, loving person she truly was. Had I not given us the chance to get to know each other better, I never would have learned that.

As far as he was concerned, Testaccio, not the Via del Corso or the Piazza del Campidoglio, was the real heart of Rome. For centuries animals had been brought here to be butchered, with the good cuts going to the noblemen in their palazzos and the cardinals in the Vatican. The ordinary people had to make do with what little was left---the so-called quinto quarto, the "fifth quarter" of the animal: the organs, head, feet, and tail. Little osterie had sprung up that specialized in cooking these rejects, and such was the culinary inventiveness of the Romans that soon even cardinals and noblemen were clamoring for dishes like coda all vaccinara, oxtail braised in tomato sauce, or caratella d' abbachio, a newborn lamb's heart, lungs, and spleen skewered on a stick of rosemary and simmered with onions in white wine. Every part of the body had its traditional method of preparation. Zampetti all' aggro were calf's feet, served with a green sauce made from anchovies, capers, sweet onions, pickled gherkins, and garlic, finely chopped, then bound with potato and thinned with oil and vinegar. Brains were cooked with butter and lemon---cervello al limone---or poached with vegetables, allowed to cool, then thinly sliced and fried in an egg batter. Liver was wrapped in a caul, the soft membrane that envelops a pig's intestines, which naturally bastes the meat as it melts slowly in the frying pan. There was one recipe for the thymus, another for the ear, another for the intestines, and another for the tongue---each dish refined over centuries and enjoyed by everyone, from the infant in his high chair to the nonnina, the little grandmother who would have been served exactly the same meal, prepared in the same way, when she herself was a child.

From Walt: The Grapes of Wrath, Les Misérables, To Kill a Mockingbird, Moby-Dick, The Ox-Bow Incident, A Tale of Two Cities, The Adventures of Huckleberry Finn, The Three Musketeers, Don Quixote (where your nickname came from), The Complete Works of William Shakespeare, and anything by Anton Chekhov. From Henry: Bury My Heart at Wounded Knee, Cheyenne Autumn, War and Peace, The Things They Carried, Catch-22, The Sun Also Rises, The Blessing Way, Beyond Good and Evil, The Teachings of Don Juan, Heart of Darkness, The Human Comedy, The Art of War. From Vic: Justine, Concrete Charlie: The Story of Philadelphia Football Legend Chuck Bednarik, Medea (you’ll love it; it’s got a great ending), The Kama Sutra, Henry and June, The Onion Field, Fear and Loathing in Las Vegas, Zorba the Greek, Madame Bovary, Richie Ashburn’s Phillies Trivia (fuck you, it’s a great book). From Ruby: The Holy Bible (New Testament), The Pilgrim’s Progress, Inferno, Paradise Lost, My Ántonia, The Scarlet Letter, Walden, Poems of Emily Dickinson, My Friend Flicka, Our Town. From Dorothy: The Gastronomical Me, The French Chef Cookbook (you don’t eat, you don’t read), Last Suppers: Famous Final Meals From Death Row, The Bonfire of the Vanities, The Scarlet Pimpernel, Something Fresh, The Sound and the Fury, The Maltese Falcon, Pride and Prejudice, Brides-head Revisited. From Lucian: Thirty Seconds over Tokyo, Band of Brothers, All Quiet on the Western Front, The Virginian, The Basque History of the World (so you can learn about your heritage you illiterate bastard), Hondo, Sackett, The Man Who Shot Liberty Valance, Bobby Fischer: My 60 Memorable Games, The Rise and Fall of the Third Reich, Quartered Safe Out Here. From Ferg: Riders of the Purple Sage, Kiss Me Deadly, Lonesome Dove, White Fang, A River Runs Through It (I saw the movie, but I heard the book was good, too), Kip Carey’s Official Wyoming Fishing Guide (sorry, kid, I couldn’t come up with ten but this ought to do).

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.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

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