Onion Ring Quotes

He picked up the skull and knocked an onion ring out of its eye socket. "I see Sophie has been busy again. Couldn't you have restrained her, my friend?" The skull yattered its teeth at him. Howl put it down rather hastily.

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 with blankets.

I see you have Sgiach placed in the middle," Thanatos said. "Yeah, along with onion rings, Hostess Ding Dongs, and my name," Aphrodite said.

I think sometimes that people are like onions. On the outside smooth and whole and simple but inside ring upon ring, complex and deep.

How can even the idea of rebellion against corporate culture stay meaningful when Chrysler Inc. advertises trucks by invoking “The Dodge Rebellion”? How is one to be bona fide iconoclast when Burger King sells onion rings with “Sometimes You Gotta Break the Rules”? How can an Image-Fiction writer hope to make people more critical of televisual culture by parodying television as a self-serving commercial enterprise when Pepsi and Subaru and FedEx parodies of self-serving commercials are already doing big business? It’s almost a history lesson: I’m starting to see just why turn-of-the-century Americans’ biggest fear was of anarchist and anarchy. For if anarchy actually wins, if rulelessness become the rule, then protest and change become not just impossible but incoherent. It’d be like casting a ballot for Stalin: you are voting for an end to all voting.

I've got to hand it to her," Harlow says, reaching for an onion ring. "Wonder Woman just keeps proving she's got it." "I'm completely confused," Mia says. "That's because Ansel's over there trying to suck your soul out through your mouth like some sort of Dementor," Harlow says, and then whispers in my direction, "It's a Harry Potter reference, Sunshine. Keep up.

Now I knew how women felt when they thought they were going to get a diamond ring and ended up with an onion ring

It’s weird because we often try to present our fake, shiny, happy selves to others and make sure we’re not wearing too-obvious pajamas at the grocery store, but really, who wants to see that level of fraud? No one. What we really want is to know we’re not alone in our terribleness. We want to appreciate the failure that makes us perfectly us and wonderfully relatable to every other person out there who is also pretending that they have their shit together and didn’t just eat that onion ring that fell on the floor. Human foibles are what make us us, and the art of mortification is what brings us all together.

pulled into my convenient neighborhood fast food restaurant. I ordered shrimp salad, onion rings, and a beer. The shrimp were straight out of the freezer, the onion rings soggy. Looking around the place, though, I failed to spot a single customer banging on a tray or complaining to a waitress. So I shut up and finished my food. Expect nothing, get nothing.

This kind of mixing of ingredients happens all the time at fast-food places... You know when you order french fries and there's a rogue onion ring at the bottom. You know, at first you're alarmed but you eat it. It all comes from the same place! You just have to go for it.

Onion ring?" Zara said, handing her a leftover carton. As everyone knows, the offer of an onion ring is not to be taken lightly. Onion rings are far more valuable than their throwaway side dish counterparts -- french fries and potato chips -- and, as such, have brought about numerous reconciliations throughout history.

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.

Behind all sorrows in the world Klepp saw a ravenous hunger; all human suffering, he believed, could be cured with a portion of blood sausage. What quantities of fresh blood sausage with rings of onion, washed down with beer, Oskar consumed in order to make his friend think his sorrow's name was hunger and not Sister Dorothy.

Am I a Stalinist? A Capitalist? A Bourgeois Stinker? A rotten Red? No I’m a fairy with purple wings and white halo translucent as an onion ring in the transsexual fluorescent light of Kiev Restaurant after a hard day’s work

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.

Seymour looked around the Tucson McDonald's. There were white people and Mavajos; there were people who preferred their Quarter Pounders with cheese and those who didn't care for cheese at all; and there were those who desperately wish that McDonald's would introduce onion rings to its menu.

Will you accept an onion ring instead of a diamond?

No! It’s a giant misunderstanding.” “Misunderstanding? A misunderstanding is when you order French fries and get onion rings. The fact that my parents think a stranger is my fiancé is not a misunderstanding. It’s a disaster.

Small order of onion rings for the road, please.” When he’s done paying, I demand answers. “If we’re not going to kidnap that crazy lady, what’s your big plan?” “Why do you think I ordered those rings, Hot Lips?” He smirks. “We’re going to have to get married.

Too bad you don't have cable. We could test him by putting him in front of ESPN with a bowl of beer and a package of Cheez-Its." Jasper hissed his disapproval. Anica laughed softly. "I don't think he appreciates your stereotyping him like that." "Oh, bite me Jasper." It was a tempting thought. Lily stood. "Enough of this. Let's raid your closet and find us some hot dancing duds." She continued down the hall. Jasper glared after her. Lily was so wrong about him. He didn't like Cheez-Its. Onion rings went way better with beer.

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.

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

The Y Not had a waitress named Shirley who was the most disagreeable person I have ever met. Whatever you ordered, she would look at you as if you had asked to borrow her car to take her daughter to Tijuana for a filthy weekend. ‘You want what?’ she would say. ‘A pork tenderloin and onion rings,’ you would repeat apologetically. ‘Please, Shirley. If it’s not too much trouble. When you get a minute.’ Shirley would stare at you for up to five minutes, as if memorizing your features for the police report, then scrawl your order on a pad and shout out to the cook in that curious dopey lingo they always used in diners, ‘Two loose stools and a dead dog’s schlong,’ or whatever. In a Hollywood movie Shirley would have been played by Marjorie Main. She would have been gruff and bossy, but you would have seen in an instant that inside her ample bosom there beat a heart of pure gold. If you unexpectedly gave her a birthday present she would blush and say, ‘Aw, ya shouldana oughtana done it, ya big palooka.’ If you gave Shirley a birthday present she would just say, ‘What the fuck's this?' Shirley, alas, didn’t have a heart of gold.

Saying I love you does not mean we have to date, nor is it an obligation to send each other Christmas cards every year, with our annual one-line joke about Mr.Quackers. This is what it means to me. Right now, if I could choose to be in a five-star hotel with blueberry soap, I would change nothing; I would choose right here with you." I say, "Forced to choose between you or onion rings with melted cheddar cheese and jalapeno peppers, I choose you. When I think about the men whom I have loved, you are on that list. Your name is written inside me now.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Oregano, garlic powder, cayenne. The words ring in my head and, although I hadn't been planning on it, I grab some fresh ginger that 'Buela uses for tea. I pull some soy sauce packets out of a drawer we throw fast-food items in. "Put those onions in the pan with the olive oil, 'Buela." "Sofrito?" she asks. But I'm not making the usual base. "Something a little different this time." She tosses the onion into the oil, peels and crushes the garlic in el pilón, and then spoons that into the skillet, too.

My mother was the first person you called for a recipe (a cup of onions, garlic, don’t forget the pinch of sugar) and the last one you called at night when you just couldn’t sleep (a cup of hot water with lemon, lavender oil, magnesium pills). She knew the exact ratio of olive oil to garlic in any recipe, and she could whip up dinner from three pantry items, easy. She had all the answers. I, on the other hand, have none of them, and now I no longer have her. “Hi,” I hear Eric say from inside. “Where is everyone?” Eric is my husband, and he is our last guest here today. He shouldn’t be. He should have been with us the entire time, in the hard, low chairs, stuck between noodle casseroles and the ringing phone and the endless lipstick kisses of neighbors and women who call themselves aunties, but instead he is here in the entryway to what is now my father’s house, waiting to be received. I close my eyes. Maybe if I cannot see him, he will stop looking for me. Maybe I will fold into this ostentatious May day, the sun shining like a woman talking loudly on a cell phone at lunch. Who invited you here? I tuck the cigarette into the pocket of my jeans. I cannot yet conceive of a world without her, what that will look like, who I am in her absence. I am incapable of understanding that she will not pick me up for lunch on Tuesdays, parking without a permit on the

If the queen catches you in here again, Princess, she'll sentence you to do the dishes right alongside me! she heard another voice ring out. No one was there, but Snow knew the voice. It was Mrs. Kindred, the cook who had survived her aunt's dismissals over the years. When Snow's mother was alive, she'd encouraged her daughter to be friendly with those who helped them in the castle, and Mrs. Kindred had always been Snow's favorite person to chat with. She could see herself sitting on a chair, no more than six or seven, watching Mrs. Kindred chop onions, carrots, and leeks and throw them all into a giant pot of broth. She and Mrs. Kindred only stole a few moments together most days now- she suspected her aunt must have forbidden the cook from talking to her, what with how Mrs. Kindred always quickly sent Snow on her way- but back then she had always peppered the cook with questions. ("How do you cut the carrots so small? Why do leeks have sand in them? What spices are you going to add? How do you know how much to put in?") On one such occasion, she'd been such a distraction that Mrs. Kindred had finally picked her up, holding her high on her broad chest, and let her stir the pot herself. Eventually, she taught her how to dice and chop, too, since Snow wouldn't stop talking. By suppertime, young Snow had convinced herself she'd made the whole meal. She had been proud, too, carrying the dishes out to the dining table that night.

What they don’t understand about birthdays and what they never tell you is that when you’re eleven, you’re also ten, and nine, and eight, and seven, and six, and five, and four, and three, and two, and one. And when you wake up on your eleventh birthday you expect to feel eleven, but you don’t. You open your eyes and everything’s just like yesterday, only it’s today. And you don’t feel eleven at all. You feel like you’re still ten. And you are—underneath the year that makes you eleven. Like some days you might say something stupid, and that’s the part of you that’s still ten. Or maybe some days you might need to sit on your mama’s lap because you’re scared, and that’s the part of you that’s five. And maybe one day when you’re all grown up maybe you will need to cry like if you’re three, and that’s okay. That’s what I tell Mama when she’s sad and needs to cry. Maybe she’s feeling three. Because the way you grow old is kind of like an onion or like the rings inside a tree trunk or like my little wooden dolls that fit one inside the other, each year inside the next one. That’s how being eleven years old is. You don’t feel eleven. Not right away. It takes a few days, weeks even, sometimes even months before you say Eleven when they ask you. And you don’t feel smart eleven, not until you’re almost twelve. That’s the way it is. Only today I wish I didn’t have only eleven years rattling inside me like pennies in a tin Band-Aid box. Today I wish I was one

Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

I glanced over, he was still looking at me. ''Uh... do you need something?'' ''No.'' ''Oh, okay.'' ''It's just...'' he leaned in, ''...you have an onion ring taped to your back.'' ''...Excuse me?'' ''There is a ring of onion applied to you back with an adhesive strip.'' I searched his eyes, he seemed amused, but sincere. My hand flew to my back with a look of horror and there it was, with ketchup and everything.

Luperón Papaya Salsa There is no such thing as a small papaya in Luperón. I created this salsa to take advantage of the half we regularly had left after breakfast. Serve it alongside grilled chicken or fish—or with cream cheese on crackers, as a happy hour snack. 1⁄2 large ripe papaya, diced (about 2 cups) 1⁄2 cucumber, peeled, seeded, and diced 1⁄2 small red onion, thinly sliced and separated into rings, and rings cut in half 3 tablespoons finely chopped fresh cilantro 1⁄2–1 small hot red or green pepper, seeded and finely chopped (or to taste) 1 lime, juiced 3 tablespoons fruity olive oil Salt and freshly ground black pepper 1. Combine the papaya, cucumber, onion, cilantro, and hot pepper. Set aside. 2. Whisk together the oil and half the lime juice, and season to taste with salt and pepper. Toss with papaya mixture. 3. Taste before serving and adjust flavor with additional lime juice. Serves 4 Tips • This salsa works equally well with ripe mango, or a combination of mango and papaya.

I don’t object to being called by my Christian name, on purely social occasions. The Russian version was Frangike. Rather scented, I thought. Or alternatively, like a new brand of onion.

This is exactly why I got this book. It was at the 99 cents store for only 99 cents. I get everything for 99 cents. I get my taking-over-the-world-books for 99 cents. I get my cups for 99 cents. I get my socks for 99 cents. I get my dental floss for 99 cents. I get my laundry detergent for 99 cents. I get my sunglasses for 99 cents. I get my tomatoes for 99 cents. I get my pencils for 99 cents. I get my gardening tools for 99 cents. I get my salsa lessons for 99 cents. I get my melons for 99 cents. I get my shoe polish for 99 cents. I get my nose-hair-removal kits for 99 cents. I get my beach balls for 99 cents. I get my mood rings for 99 cents. I get my celebrity star maps for 99 cents. I get my GMO pudding Popsicles for 99 cents. I get my superhero hairbrushes for 99 cents. I get my onions for 99 cents. I get my discontinued comic books for 99 cents. I get my lawn furniture for 99 cents. I get my lifetime supply of toothpicks for 99 cents. I get everything for 99 cents at the 99 cents store. . . .

In the restaurant, my wife always says, ‘You didn’t look at the bill.’ I say, ‘I don’t want to worry myself by looking at the bill and asking, ‘who had the onion rings?’ or ‘they overcharged me for chips.’ Because those moments all add up to years. And how much money would you pay for another year?” Why

side of onion rings, which was all she wanted.

For example, if you tell me my job is to cook the french fries, I will resist anything that threatens the existence of french fries, since when they go away, so does my job. But if you tell me my job is to make side dishes for customers, I'll be open to changing from fries to onion rings or other side dishes, even ones we've yet to invent, since my identity isn't tied to a particular side dish but instead to the role side dishes play.

After a while I got in past the velvet rope and ate one of Rudy's "world-famous" Salisbury steaks, which is hamburger on a slab of burnt wood, ringed with browned-over mashed potato, supported by fried onion rings and one of those mixed up salads which men will eat with complete docility in restaurants, although they would probably start yelling if their wives tried to feed them one at home.

Perhaps the best place to forage was our lagoon, an oval of protected water, ringed by rocks and fed by a narrow channel that churned with the tide. You could spend your whole day harvesting there. Along the shore were wild onions and sea asparagus and the grassy stalks of sea plantains; under the beach rocks were tiny black crabs no bigger than my thumbnail. The boulders that lined the shores were packed with barnacles and mussels, and the seaweed came in infinite varieties. My favorite was bladderwrack, with its little balloons that popped in your mouth and left the smell of salt behind.

How did the best get better? It just did. Every single guest raved about the food. Perfectly seasoned, perfectly cooked, the freshest, the creamiest, the most succulent. The best I've ever had. Adrienne noted it, too, at family meal: the Asian shrimp noodles, the Croque monsieurs, the steak sandwiches with creamy horseradish sauce and crispy Vidalia onion rings.

Onion is Latin for “large pearl.” Onions, with their ringed layers, represented eternity and were found in the eyes of King Ramses IV who died in 1160 B.C.

Practically all girls are capable of pulling off the Lady Love stunt before marriage but alas, only too many of them think a wedding ring gives them the right to flop down on the do-nothing stool, get fat and eat onions... When a man see his beauteous pride slouching around the house in a soiled house- coat with cold cream on her face, he feels he got cheated at the altar. Too often after the first baby, [women] cease being wives and are only mothers... giving all their tenderness to Junior and letting poor husband go heart-hungry.

Popeyes Naked Sandwiches: At any Popeyes, you have the option to get your sandwich “naked,” which means no breading on your meat. 196 Long John Silver’s Side of Crumbs: A free box of batter parts that have fallen off the fish or chicken. It’s a great topping for salads. 197 Dunkin’ Donuts Turbo Hot Coffee: A coffee with an extra shot of espresso in it. 198 Burger King’s Frings: Can’t decide between fries and onion rings? Order the Frings and they’ll give you half and half. 199 McDonald’s Monster Mac: A Big Mac made with eight meat patties. 200 Onions and garlic are both foods that accelerate

What they don’t understand about birthdays and what they never tell you is that when you’re eleven, you’re also ten, and nine, and eight, and seven, and six and five, and four, and three, and two, and one. And when you wake up on your eleventh birthday, you expect to feel eleven, but you don’t. You open your eyes and everything’s just like yesterday, only it’s today. Like some days you might say something stupid, and that’s part of you that’s still ten. Or maybe some days you need to sit on your mama’s lap because you’re scared, and that’s the part of you that’s five. And maybe one day when you’re all grown up maybe you will need to cry like as if you are three. Because the way you grow old is like an onion or like the rings inside a tree trunk.

We played a couple games of pool and shared a basket of fried shrimp and onion rings. He was a good player, but on long shots I noticed his hands shook. I hadn't noticed it before but his motor control was clearly damaged; sometimes he'd go through several positions to arrive at the one he wanted, as though he had to sneak up on it. “I used to be a better player,” he said quietly, and I thought about what it must feel like at his age to say something like that. We hugged each other goodbye and I don't think it was just the tequila. I think he'd finally started to trust me and let me in past the front door. That was the last time I saw him.

Well, our Surf and Turf Burger is real good." I pointed to it on the menu. "It's a ground sirloin burger stuffed with seasoned blue crabmeat served on grilled ciabatta bread, or you can get them as sliders. Some people prefer the smaller burgers, easier to manage." "Sliders sound great!" He handed me the menu after I scribbled it down on Betsy's pad. "You want fries, onion rings, or french-fried pickles?

For Dads Helping Ease Her Quease Morning sickness is one pregnancy symptom that definitely doesn’t live up to its name. It’s a 24/7 experience that can send your spouse running to the bathroom morning, noon, and night—and hugging the toilet far more than she’ll be hugging you. So take steps to help her feel better—or at least not worse. Lose the aftershave that she suddenly finds repulsive, and get your onion ring fix out of her sniffing range (thanks to her hormones, her sense of smell is supersized). Fill her gas tank so she doesn’t have to come nose-to-nozzle with the fumes at the pump. Fetch her foods that quell her queasies and don’t provoke another run to the toilet. Good choices include ginger ale, soothing smoothies, and crackers (but ask first—what spells r-e-l-i-e-f for one queasy woman spells v-o-m-i-t for another). Encourage her to eat small meals throughout the day instead of 3 large ones (spreading out the load and keeping her tummy filled may ease her nausea), but don’t chide her for her food choices (now’s not the time to nag her about eating her broccoli). Be there for support when she’s throwing up—hold back her hair, bring her some ice water, rub her back. And remember, no jokes. If you were throwing up for weeks, you wouldn’t find it amusing. Not surprisingly, neither does she.

The familiar cooking warmth coming from the booths soothed my anxious thoughts, like entering a labyrinth of barbecued, breaded, deep-fried treats. Acarajé bursting with shrimp. Grilled fish covered in lime juice and raw onion rings. Coxinhas loaded with shredded chicken and potato. Pastéis heavy with extra minced meat and olives. Coconut and cheese tapioca. Crepe sticks, too, prepared on demand right before the customers' eyes, the batter cooked like a waffle and filled with chocolate and doce de leite.

The next morning I invited Celia over for a breakfast of congee with pickled cucumbers and shredded pork. The dried scallop and duck wings added an extra dimension of flavors to the plainness of the rice porridge. Crowned with delicate rings of spring onion and golden bits of fried garlic, the bowls of steaming porridge were comfort food. Our toppings of choice were crunchy pickled cucumbers and sweet shredded pork floss.

Here are seven categories of foods that should be avoided if pain and inflammation are a major symptom of your arthritis. 1. Animal Milk Products (Milk, Cream, Ice Cream, Cheese, Cottage Cheese, Yogurt) 2. Hydrogenated oils (Non-Dairy Creamer, Crackers, Cookies, Chips, Snack Bars) 3. Nitrates (Hot Dogs, Cold Cuts, Pepperoni, Sausage, Bacon, Liverwurst) 4. Processed Sugars (Candy, Soda, Bread, Bottled Fruit Juice, Cookies, Snack Bars) 5. Nightshades (Potatoes, Peppers, Tomatoes, Eggplant, Paprika) 6. Convenience Foods (French Fries, Onion Rings, Loaded Baked Potatoes, Fatty Burgers, Mexican Food, Pizza, Calzones, Stromboli) 7. Processed White Flour Products (Flour, Bread, Pasta, Pizza, Crackers, Pretzels, Donuts) Are you surprised?

bell peppers to meet that requirement and only a little more than 8 calories to go along with it. However, it would take more than 15,000 calories of fried onion rings to meet the recommended 60 milligrams

Observe the Baltimore Irish Catholic in his natural environment, eating soft ice cream and onion rings after a movie.

thinly and separate the rings. In a bowl, combine the protein powder or bake mix, paprika, and salt. Coat the onion rings in the flour mixture. You can do this by putting the flour in a paper bag and then adding the onion rings a few at a time into it, then shake.

French Onion Soup Ingredients: 3 lbs onions, sliced into thin rings 2 bay leaves 1 tsp dried thyme 1/4 tsp salt 1/2 stick (1/4 cup) unsalted butter, cut in half 1/4 cup all purpose flour 1/4 cup dry white wine 6 cups beef stock 1/2 day-old baguette 3 tsp butter Onion salt or powder 1 cup grated Gruyere cheese Directions: Cook onions, bay leaves, thyme, salt, and half the butter in a large, heavy pot over moderate heat, uncovered, stirring frequently until onions are very soft and deep golden brown, about 45 minutes. It’s okay if the bottom of the pan browns, as long as it doesn’t burn. The brown “stuff” on the bottom of the pan is the fond, and having lots of it will make your soup taste richer. If it seems as though it may start to brown, turn down the heat. Once the onions are browned and you have lots of fond, add flour and cook for 1 minute, stirring constantly. Add wine and cook 2 minutes, stirring constantly. Add stock and simmer, uncovered and stirring occasionally, for 30 minutes. While soup simmers, put oven rack in middle position and preheat oven to 350º F. Cut the baguette into large cubes and toss with the remaining butter and onion salt to taste. Arrange bread in a single layer on a large baking sheet and toast, turning once, until golden brown, about 15 minutes. They’ll be like large, slightly soft croutons. Remove from oven. Preheat broiler. Put 4 ovenproof soup crocks on a cookie sheet. Discard bay leaves from soup and divide soup among crocks, then top each crock with croutons. Sprinkle Gruyere to cover tops of crocks. Broil 4-5 inches from heat until cheese is melted and bubbly, 1-2 minutes.

Lex grabbed a near-empty ketchup bottle and shook it vigorously over the onion rings that had been given to her. When nothing came out, she ran to the door of the diner and stuck her head in. “Dora!” she yelled across the restaurant. “Would it kill you to replace these ketchups once in a while? I know you treasure your relics from the Stone Age, but it might be time to let go!” The elderly proprietor hobbled over. “What a mouth on this one,” she grumbled to herself, practically throwing a new bottle at Lex. “Whatever happened to respecting your elders?” “Isn’t that what paleontologists are for?” Pandora scowled, her wrinkles like crags. “Young lady, you are the rudest, most despicable hellion ever to disgrace the grounds of this establishment.” Her frown transformed into a hideous gaping grin. “You remind me of me.” Lex smiled. “Thanks, Dora. Oh, this morning’s weirdest was a guy choking on a hamster.” “Sweet sassy molassy,” Pandora said in awe.

Half the food that he sends out is raw: ruby cubes of tuna dressed with a heaping mound of fresh wasabi; sea grapes the size of ball bearings that pop like caviar against the roof of your mouth; glistening beads of salmon roe meant to be stuffed into crispy sheets of nori. The other half gets the blowtorch treatment. Tuna is transformed into a sort of tataki stir-fry, toasted, glazed with ponzu, and tossed with a thicket of spring onions. Fish heads are blitzed under the flame until the cheeks singe and the skin screams and the eyes melt into a glorious stew meant to be extracted with chopsticks. Even sea urchin, those soft orange tongues of ocean umami, with a sweetness so subtle that cooking it is considered heretical in most culinary circles, gets blasted like a crème brûlée by Toyo and his ring of fire.

I went whenever I wasn’t working, either luring Shelby along with promises of onion rings and milkshakes, or otherwise flying solo, snagging Soledad’s car for the night and making the drive to the water with all the windows rolled down, humming softly out of tune.

Pots hung from the ceiling beams, between the festoons of braided garlic, the hams, the salsicce, bunches of mountain herbs for medicine, strings of dried porcini, necklaces of dried apple rings in winter, chains of dried figs. The smell of onions, of hot lard and smoldering oak wood, of cinnamon and pepper, always seemed to hang in the air. The larder was full of meat at all times, needless to say: not small pieces, but huge joints and sides of beef and lamb, which Mamma and Carenza could never hope to use just for our household, and which were quietly passed on to the monks of Santa Croce so that they could feed the poor. Carenza made salami with fennel seeds and garlic, prosciutto, pancetta. Sometimes the air in the larder was so salty that it stung your nostrils, and sometimes it reeked of spoiled blood from the garlands of hares, rabbits, quail, thrushes and countless other creatures that would arrive, bloody and limp, from Papa's personal game dealer. Next to the larder, a door led out to our courtyard, which Mamma had kept filled with herbs. An ancient rosemary bush took up most of one side, and the air in summer was always full of bees. Sage, thyme, various kinds of mint, oregano, rocket, hyssop, lovage and basil grew in Mamma's collection of old terra-cotta pots. A fig tree was slowly pulling down the wall, and a tenacious, knotted olive tree had been struggling for years in the sunniest corner.

Pigeons flocked all about the alpine roofline, moving neurotically from palm trees to mortuary to taquería and back again, frantic that one of them might have found an onion ring that had been overlooked by the others.

SLOW-COOKER MOROCCAN CHICKEN with Orange Couscous Thanks to a wonderful blend of spices and dried fruit, ordinary chicken gets a Moroccan makeover in this meal-in-one dish. Don’t be put off by the long list of ingredients—this dish is simple to put together. SERVES 6 | 1 cup chicken mixture and ½ cup couscous per serving Cooking spray CHICKEN 2 medium carrots, cut crosswise into ½-inch pieces 1 medium sweet onion, such as Vidalia, Maui, or Oso Sweet, halved lengthwise, thinly sliced lengthwise, and separated into half-rings 1 large rib of celery, chopped 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 1½- to 2-inch cubes ⅓ cup dried plums, coarsely chopped ⅓ cup dried apricots, coarsely chopped ⅓ cup golden raisins ⅓ cup white balsamic vinegar 2 tablespoons all-purpose flour 1 cup dry white wine (regular or nonalcoholic) 3 tablespoons firmly packed light brown sugar 3 medium garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon cayenne 1 15.5-ounce can no-salt-added cannellini beans, white kidney beans, or chickpeas, rinsed and drained COUSCOUS ½ cup water ½ cup fresh orange juice 1 cup uncooked whole-wheat couscous Lightly spray a 3½- or 4-quart slow cooker with cooking spray. Put the carrots, onion, and celery in the slow cooker. Place the chicken cubes over the vegetables. Top with the dried plums, apricots, and raisins. Don’t stir. In a medium bowl, whisk together the vinegar and flour until smooth. Gradually whisk in the wine. Whisk in the remaining chicken ingredients except the beans. Pour over the chicken mixture. Don’t stir. Cook, covered, on low for 5½ to 6½ hours or on high for 2½ to 3 hours, or until the chicken and vegetables are tender. Stir in the beans. Cook, covered, for 5 to 10 minutes (on either low or high), or until the beans are heated through. While the beans are heating, in a small saucepan, bring the water and orange juice just to a boil over high heat. Remove from the heat. Stir in the couscous. Let stand, covered, for 5 minutes. Fluff with a fork. Spoon onto plates. Ladle the chicken mixture over the couscous mixture. PER SERVING calories 450 total fat 2.5 g saturated 0.5 g trans 0.0 g polyunsaturated 0.5 g monounsaturated 0.5 g cholesterol 44 mg sodium 108 mg carbohydrates 76 g fiber 11 g sugars 27 g protein 28 g calcium 99 mg potassium 833 mg dietary exchanges 3 starch 1½ fruit 1 vegetable 2½ very lean meat

Iced tea for me as well. That will be all,” my father said. The manager took off. “Is there any way you could refrain from magicking our waiter?” I asked. “I abhor poor service,” he said and smiled. “I took the liberty of ordering potato skins and onion rings. I’m so glad we could do this.