Orange And Lemon Quotes

When life gives you lemons, make lemonade, and then throw it in the face of the person who gave you the lemons until they give you the oranges you originally asked for.

Plants are more courageous than almost all human beings: an orange tree would rather die than produce lemons, whereas instead of dying the average person would rather be someone they are not.

When life gives you lemons....they could really be oranges.

It's what I'll be singing in the morning. It won't be God Save the Ruddy King or All Things bleeding Bright and Beautiful. It'll be Orange and Lemons for Big Joe, for all of us.

When life gives you lemons, do NOT make lemonade. Lemonade is for losers. Make orange juice instead.

they were in every colour sweets can be, such as Not-Really-Raspberry Red, Fake-Lemon Yellow, Curiously-Chemical Orange, Some-Kind-of-Acidy Green and Who-Knows-What Blue.

Do you see the colours, Salama?' Kenan whispers. The sunset is gorgeous, but it pales in comparison to him. He's drenched in the dying day's glow, a kaleidoscope of shades dancing on his face. Pink, orange, yellow, purple, red. Finally settling into an azure blue. It reminds me of Layla's painting. A colour so stark it would stain my fingers were I to touch it. As the sun sinks, in those few precious moments when the world is caught between day and night, something shifts between Kenan and me. 'Yes,' I breathe. 'Yes.

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

You ought to see it when it blooms, all dark red flowers from horizon to horizon, like a see of blood. Come the dry season, and the world turns the color of old bronze. And this is only hranna, child. There are hundred kinds of grass out there, grasses as yellow as lemon and as dark as indigo, blue grasses and orange grasses and grasses as rainbows.

When life gives you lemons, make orange juice and leave the world wondering how you did it.

Almonds. Apricots. Avocadoes. Some peaches I don't know. Grapefruit. Lemones. Probably oranges.

They came on one of April's most brilliant days--a day as sparkling as a newly-washed lemon...a day when even the shadows were a melange of blue and orange and jade, like the shadows that poured from the tipsy brush of Monet.

If life gives you lemons make orange juice!!!

do you know the land where the lemon-trees blossom;where the golden oranges glow in the dark foliage''.

When life gives you lemons, the best thing to do is make orange juice and let the rest of the world stand back and wonder how you did it." -Unknown

When life gives you lemons, screw lemonade! Make orange juice!

Someone has said, “If you squeeze a lemon, you should get lemon juice. If you squeeze an orange, you should get orange juice. If you squeeze a Christian, you should get Christ.

I will rip your balls off and sauté them in garlic butter with basil and ground pepper. I will then add a garnish of shaved orange peels and a side of fresh-cut sliced beets misted with lemon juice. I will beautifully plate it and enjoy a glass of white wine with it while dressed in a tuxedo. It will be a Michelin three-star meal and you will not be invited to join me!

As far as I'm concerned, there are two types of people in this world: people like Queeg who, when life gives them lemons make lemonade, and everyone else. And although those smug lemonade-makers think the rest of us just sit around all day day bitching about not getting oranges, they're wrong. It's all about volume. When you're ass-deep in lemons, you start looking for a shovel, not a pitcher and a cup of sugar

THERE CAN BE FEW delights in the world as pleasant as a Siracusan spring. The fragrance of the lemon, orange, apricot, almond and peach blossoms pervade the city, enriched by the moist, salty sea breezes. On

Oranges and lemons,’ say the bells of St Clement’s, ‘You owe me three farthings,’ say the bells of St Martin’s, ‘When will you pay me?’ say the bells of Old Bailey, ‘When I grow rich,’ say the bells of Shoreditch.   ‘You

When I crossed the street, according to my mother, I still had to hold someone’s hand. At ten, I would be able to cross streets unhanded. I’d held on to Joseph’s many times before, for many years, but holding his was like holding a plant, and the disappointment of fingers that didn’t grasp back was so acute that at some point I’d opted to take his forearm instead. For the first few street crossings, that’s what I did, but on the corner at Oakwood, on an impulse, I grabbed George’s hand. Right away: fingers, holding back. The sun. More clustery vines of bougainvillea draping over windows in bulges of dark pink. His warm palm. An orange tabby lounging on the sidewalk. People in torn black T-shirts sitting and smoking on steps. The city, opening up. We hit the sidewalk, and dropped hands. How I wished, right then, that the whole world was a street.

Life didn’t hand me lemons. Or limes. But staying with the citrus motif, it did hand me oranges. How do you like them apples?

Better keep the young on lemons and lavender until they've reached the age of discretion.

when life gives you lemons, don't try to make orange juice

The land afterward was cleared by oxen, the fallen trees stripped of their bark and cut for lumber that would be used in the construction of the villa, in which the women would live as servants, on whose property their daughters terraced the mountain for orange and lemon groves, where they could see to the east from the peak of Mount Terminus their sons raising swine in the valley below.

I went back in and grabbed my running clothes, then changed in the bathroom. I opened the door to the bathroom, stopping when I saw Kaidan's toiletry bag on the sink. I was overcome with curiosity about his cologne or aftershave, because I'd never smelled it on anyone else before. Feeling sneaky, I prodded one finger into the bag and peeked. No cologne bottle. Only a razor, shaving cream, toothbrush, toothpaste, and deodorant. I picked up the deodorant, pulled off the lid, and smelled it. Nope, that wasn't it. The sound of Kaidan's deep chuckle close to the doorway made me scream and drop the deodorant into the sink with a clatter. I smacked one hand to my chest and grabbed the edge of the sink with the other. He laughed out loud now. “Okay, that must have looked really bad.” I spoke to his reflection in the mirror, then fumbled to pick up the deodorant. I put the lid on and dropped it in his bag. “But I was just trying to figure out what cologne you wear.” My face was on fire as Kaidan stepped into the small bathroom and leaned against the counter, crossing his arms over his chest. I stepped away. He seemed entertained by my predicament. “I haven't been wearing any cologne.” “Oh.” I cleared my throat. “Well, I didn't see any, so I thought it might be your deodorant, but that's not it either. Maybe it's your laundry detergent or something. Let's just forget about it.” “What is it you smell, exactly?” His voice took on a husky quality, and it felt like he was taking up a lot of room. I couldn't bring myself to look at him. Something strange was going on here. I stepped back, hitting the tub with my heel as I tried to put the scent into words. “I don't know. It's like citrus and the forest or something...leaves and tree sap. I can't explain it.” His eyes bored into mine while he wore that trademark sexy smirk, arms still crossed. “Citrus?” he asked. “Like lemons?” “Oranges mostly. And a little lime, too.” He nodded and flicked his head to the side to get hair out of his eyes. Then his smile disappeared and his badge throbbed. “What you smell are my pheromones, Anna.” A small, nervous laugh burst from my throat. “Oh, okay, then. Well...” I eyed the small space that was available to pass through the door. I made an awkward move toward it, but he shifted his body and I stepped back again. “People can't usually smell pheromones,” he told me. “You must be using your extra senses without realizing it. I've heard of Neph losing control of their senses with certain emotions. Fear, surprise...lust.” I rubbed my hands up and down my upper arms, wanting nothing more than to veer this conversation out of the danger zone. “Yeah, I do have a hard time reining in the scent sometimes,” I babbled. “It even gets away from me while I sleep now and then. I wake up thinking Patti's making cinnamon rolls and it ends up being from someone else's apartment. Then I'm just stuck with cereal. Anyway...” “Would you like to know your own scent?” he asked me. My heart swelled up big in my chest and squeezed small again. This whole scent thing was way too sensual to be discussed in this small space. Any second now my traitorous body would be emitting some of those pheromones and there'd be red in my aura. “Uh, not really,” I said, keeping my eyes averted. “I think I should probably go.” He made no attempt to move out of the doorway. “You smell like pears with freesia undertones.” “Wow, okay.” I cleared my throat, still refusing eye contact. I had to get out of there. “I think I'll just...” I pointed to the door and began to shuffle past him, doing my best not to brush up against him. He finally took a step back and put his hands up by his sides to show that he wouldn't touch me. I broke out of the confined bathroom and took a deep breath.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

Oranges and unicorns say the bells of St. . . .” She looked to Harriet for inspiration. “Clunicorns?” “Somehow I don’t think so.” “Moonicorns.” Sarah cocked her head to the side. “Better,” she judged. “Spoonicorns? Zoomicorns.” And . . . that was enough. Sarah turned back to her book. “We’re done now, Harriet.” “Parunicorns.” Sarah couldn’t even imagine where that one had come from. But still, she found herself humming as she read. Oranges and lemons say the bells of St. Clements. Meanwhile, Harriet was muttering to herself at the desk. “Pontoonicorns xyloonicorns . . .” You owe me five farthings say the bells of St. Martins. “Oh, oh, oh, I have it! Hughnicorns!” Sarah froze. This she could not ignore. With great deliberation, she placed her index finger in her book to mark her place and looked up. “What did you just say?” “Hughnicorns,” Harriet replied, as if nothing could have been more ordinary. She gave Sarah a sly look. “Named for Lord Hugh, of course. He does seem to be a frequent topic of conversation.

The Daffodil-Yellow Villa The new villa was enormous, a tall, square Venetian mansion, with faded daffodil-yellow walls, green shutters, and a fox-red roof. It stood on a hill overlooking the sea, surrounded by unkempt olive groves and silent orchards of lemon and orange trees. ... the little walled and sunken garden that ran along one side of the house, its wrought-iron gates scabby with rust, had roses, anemones and geraniums sprawling across the weed-grown paths ... ... there were fifteen acres of garden to explore, a vast new paradise sloping down to the shallow, tepid sea.

Time was being served behind the walls of Newgate jail, and wasted by philosophers in cafes on the Strand; it was lost by those who wished the past were present, and loathed by those who wished the present past. Oranges and lemons rang the chimes of St Clement’s, and Westminster’s division bell was dumb.

There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.

Realising that Mauritius could be a valuable port of call for Dutch ships Heemskerck put a rooster and some hens ashore and planted orange and lemon seeds, invoking 'the Almighty God's blessing that He may lend His power to make them multiply and grow for the benefit of those who will visit the island after us'.

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

If life gives you lemons. Make orange juice!

BOODLE’S ORANGE FOOL FOR FORTY FOLKS Pile four large sponge cakes into a great big punch bowl. Saturate them with the juice of sixteen oranges and eight lemons.

Grapefruit is a hybrid of lemon and orange. Snow is a hybrid of wish and lament.

a whiff of orange underneath a musky cinnamon, faint hints of lemon and cedar. Like the end of summer drifting into fall.

was at playtime. Big Joe came up to school to see Charlie and me. He just stood and watched us from outside the school gate. He did that often when Charlie and I first went off to school together — I think he was finding it lonely at home without us. I ran over to him. He was breathless, bright-eyed with excitement. He had something to show me. He opened his cupped hands just enough for me to be able to see. There was a slowworm curled up inside. I knew where he’d got it from — the churchyard, his favorite hunting ground. Whenever we went up to put flowers on Father’s grave, Big Joe would go off on his own, hunting for more creatures to add to his collection; that’s when he wasn’t just standing there gazing up at the tower and singing Oranges and Lemons at the top of his voice and watching the swifts screaming around the church tower. Nothing seemed to make him happier than that. I knew Big Joe would put his slowworm in with all his other creatures. He kept them in boxes at the back of the woodshed at home — lizards, hedgehogs, all sorts. I stroked his slowworm with my finger, and said it was lovely, which it was. Then he wandered off, walking down the lane humming his Oranges and Lemons

I closed my eyes, flared my nostrils, and let the scents flood in. The strongest of them, caramel and brown sugar, smell as yellow-orange as the sun, came first. That one was easy. The one that anyone would notice coming into the shop. And then chocolate of course, the bitter dark and the sugary milk chocolate. I don’t think a normal girl would’ve smelled anything else, and part of me wanted to stop there. But I could feel Sam’s heart pounding behind me, and for once, I gave in. Peppermint swirled into my nostrils, sharp as glass, then raspberry, almost too sweet, like too-ripe fruit. Apple, crisp and pure. Nuts, buttery, warm, earthy, like Sam. The subtle, mild scent of white chocolate. Oh, God, some sort of mocha, rich and dark and sinful. I sighed with pleasure, but there was more. The butter cookies on the shelves added a floury, comforting scent, and the lollipops, a riot of fruit scents too concentrated to be real. The salty bite of pretzels, the bright smell of lemon, the brittle edge of anise. Smells I didn’t even know names for. I groaned.

All the while they were talking the half-remembered rhyme kept running through Winston’s head. Oranges and lemons, say the bells of St. Clement’s, You owe me three farthings, say the bells of St. Martin’s! It was curious, but when you said it to yourself you had the illusion of actually hearing bells, the bells of a lost London that still existed somewhere or other, disguised and forgotten. From one ghostly steeple after another he seemed to hear them pealing forth. Yet so far as he could remember he had never in real life heard church bells ringing.

Sticky everlasting Meaning:My love will not leave you Xerochrysum viscosum | New South Wales and Victoria These paper-like flowers display hues of lemon, gold, and splotchy orange to fiery bronze. They can be easily cut, dried, and preserved while retaining their stunning colors.

Looking across the square at the chocolaterie, its bright window, the boxes of pink and red and orange geraniums at the balconies and at either side of the door, I feel the insidious creeping of doubt in my mind, and my mouth fills at the memory of its perfume, like cream and marshmallow and burnt sugar and the heady mingling of cognac and fresh-ground cocoa beans. It is the scent of a woman's hair, just where the nape of joins the skull's tender hollow, the scent of ripe apricots in the sun, of warm brioche and cinnamon rolls, lemon tea and lily of the valley.

Usually, we think of an apple as being red. This is not the same red as that of a cherry or tomato. A lemon is yellow and an orange like that of its name. Bricks vary from beige to yellow to orange, and from ochre to brown to deep violet. Foliage appears in innumerable shades of green. In all these cases the colors named are surface colors. In a very different was, distant mountains appear uniformly blue, no matter whether covered with green trees or consisting of earth and rocks. The sun is glaring white in daytime, but it is full red at sunset. The white ceiling of houses surrounded by lawns or the white-painted eaves of a roof on a sunny day appear in bright green, which is reflected from the grass on the ground. All these cases present film colors. They appear as a thin, transparent, translucent layer between the eye and an object, independent of the object's surface color.

I looked out over no-man's land where Charlie had died. They lay as if they'd been heaped against the wire by the wind, and Charlie, I knew, was one of them. I wondered what I would write to Molly and Mother. I could hear Mother's voice in my head, hear her telling Big Joe how Charlie would not be coming back, how he had gone to Heaven to be with Father and Bertha. Big Joe would be sad. He would hum Oranges and Lemons mournfully up his tree. But after a few days his faith would comfort him. He would believe absolutely that Charlie was up there in the blue of Heaven, high above the church tower somewhere. I envied him that. I could no longer even pretend to myself that I believed in a merciful god, nor in a heaven, not anymore, not after I had seen what men could do to one another. I could believe only in the hell I was living in, a hell on earth, and it was man-made, not God-made.

A lemon,” said Mrs. Lefkowitz, and nodded. “Huh?” “Think about fruit,” she continued. “When you squeeze an orange, what do you get?” Rose smiled. “Trouble?” “No, no, Mrs. Smart. You get orange juice. You don’t get grapefruit juice, you don’t get apple juice, you don’t get milk. You get orange juice. Every time. People are like that. They can only give you what they have inside. So if this Sydelle character is giving you so much trouble, it’s because she’s nothing but trouble on the inside. She’s just delivering what’s in her heart into the universe.” And Mrs. Lefkowitz sat back, looking pleased with herself.

Nothing to it", Dennis sighed. "Find him. Chop his head off. Stick him in the ground again, and this time don't forget the orange peel." "Lemon", Rags replied. "Orange", Dennis insisted. "It's only lemon the first go around. Second time orange. Third time lime." "Third time?", Rags said nervously. "Sometimes it doesn't take", Dennis said.

It turned out to be just his sort of life in Melbourne [Florida] -- a little three-room mini apartment to himself, and down on the strip, five different bars where you had women going around in bathing suits. In the backyard, his mother's new husband had grown a miraculous tree, a lemon trunk grafted with orange, tangerine, satsuma, kumquat, and grapefruit limbs, each bearing its own vivid fruit. Every morning, Jeff would go out and fill his arms, and squeeze himself a pitcher of juice, thick and sun-hot. That house was good for his mother, too. The swimming pool trimmed fifteen pounds off of her. She didn't seem to have moods anymore, and she didn't fly off the handle when Jeff beat her in the cribbage games they played most afternoons.

Fleet Street was choked with red-headed folk, and Pope’s Court looked like a coster’s orange barrow. I should not have thought there were so many in the whole country as were brought together by that single advertisement. Every shade of colour they were — straw, lemon, orange, brick, Irish-setter, liver, clay; but, as Spaulding said, there were not many who had the real vivid flame-coloured tint.

HIGH-ALKALINE FOODS Vegetables Beets, Broccoli, Cauliflower, Celery, Cucumbers, Kale, Lettuce, Mushrooms, Onions, Peas, Peppers, Pumpkin, Spinach, Sprouts, Wheatgrass Fruits Apples, Apricots, Avocados, Bananas, Blueberries, Cantaloupe, Cherries (sour), Grapes, Melon, Lemon, Oranges, Peaches, Pears, Pineapple, Raspberries, Strawberries, Watermelon Protein Almonds, Chestnuts, Whey Protein Powder, Tofu Spices Cinnamon, Curry, Ginger, Mustard, Sea Salt

A few minutes later Agnes had reached the market and was battling through the throng. She stepped over rotting offal and cabbage leaves to prod breasts of pheasant and partridge. She sniffed oysters and herrings and asked the prices of oranges, shouting her requirements over strident cries of "New mackerel!" and "White turnips and fine carrots, ho!" and "Fine China oranges and fresh juicy lemons!" She watched a juggler with blackened teeth catching knives in his mouth, then sampled a corner of gingerbread so spicy tears welled in her eyes. The street child had slipped from her thoughts. Within the hour, Agnes had arranged deliveries with half a dozen tradesmen whose goods she could not carry, and jotted every item and its price in her notebook for Mrs Tooley's accounts. In her basket she had carefully stowed sweet oranges, Jordan almonds, two dozen pullet eggs, a pickled salmon, half a pound of angelica, the same of glacee cherries.

The small pergola that Michael had built was covered in loops of jasmine, and Lara's flower beds were blazing with color. Blowsy white peonies, dusky purple irises with golden stripes, pale orange poppies with sooty centers. The first tea roses of the year were budding. Elinas, pink petals tipped with crimson, and the ivory Jeanne Moreaus that smelled faintly of lemons. Lara wanted to pick one and put it on the breakfast tray, but Michael hated cut flowers. She went back inside and began to set the tray. Her mother's blue Venetian glass dish filled with raspberries. Orange juice in a white jug. A honey pot with a wooden dipper. Sunshine streamed in through the window, warming the terra-cotta tiles beneath her bare feet. She could not have cut flowers in the house so she had pictures of them instead. Two huge framed Georgia O'Keefe poppy prints. An apron with a pattern of climbing roses. A wooden clock that Phil had given her with a pendulum in the shape of a red rose.

are starting to lock them up inside the death camps. This is beyond imagining. “My uncle is right,” Aliza said. “Quotas and blockades will not stop us. And the truth is, the English have always preferred the Arabs to the Jews. In fact, they are anti-Semites, though there are exceptions, of course,” she said. “Like our little commandant here in Atlit. “But enough politics for today,” she said, getting to her feet. “I’m going over to the kitchen and see if I can get a lemon or an orange so I can show you how to give an injection.” She put her hand under Leonie’s chin and smiled. “I suppose you’ll get married right away. But it’s always good to have a trade, just in case.” Leonie watched her go, overwhelmed by affection. Aliza seemed happiest when she was taking care of others, or telling them what to do. She never complained and seemed content with her life. Leonie wondered about the heavy gold earrings that she wore every day—her only adornment. Maybe they were a gift from her husband, or perhaps they had belonged to her mother. Aliza never mentioned

I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam of sunlight found a way through. A sign? Maybe. But what was this? I gasped. The bakery esters had refracted into visible bands of flavor. Red raspberry, orange, and the yellow of lemon and butter. Pistachio, lime, and mint green. The deepest indigo of a fresh blueberry The violet that blooms when crushed blackberries blend into buttercream. The Roy G. Biv that a baker loves. And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel.

The poulterers' shops were still half open, and the fruiterers' were radiant in their glory. There were great, round, pot-bellied baskets of chestnuts, shaped like the waistcoats of jolly old gentleman, lolling at the doors, and tumbling out into the street in their apoplectic opulence. There were ruddy, brown-faced broad-girthed Spanish onions, shining in the fatness of their growth like Spanish friars, and winking from their shelves in wanton slyness at the girls as they went by, and glanced demurely at the hung-up mistletoe. There were pears and apples, clustered high in blooming pyramids; there were bunches of grapes, made, in the shopkeepers' benevolence, to dangle from conspicuous hooks, that people's mouths might water gratis as they passed; there were piles of filberts, mossy and brown, recalling, in their fragrance, ancient walks among the woods, and pleasant shufflings ankle deep through withered lanes; there were Norfolk Biffins, squab and swarthy, setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home in paper bags and eaten after dinner.

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

I was too awestruck to speak. Vines of bright pink flowers danced over a wrought-iron arbor. I recognized them immediately as the very same variety, bougainvillea, that grew in Greenhouse No. 4 at the New York Botanical Garden. Just beyond, two potted trees stood at attention- a lemon, its shiny yellow globes glistening in the sunlight, and what looked like an orange, studded with the tiniest fruit I'd ever seen. "What is this?" I asked, fascinated. "A kumquat," she said. "Lady Anna used to pick them for the children." She reached out to pluck one of the tiny oranges from the tree. "Here, try for yourself." I held it in my hand, admiring its smooth, shiny skin. I sank my teeth into the flesh of the fruit. Its thin skin disintegrated in my mouth, releasing a burst of sweet and sour that made my eyes shoot open and a smile spread across my face. "Oh, my," I said. "I've never had anything like it." Mrs. Dilloway nodded. "You should try the clementines, then. They're Persian." I walked a few paces further, admiring the potted orchids- at least a hundred specimens, so exquisite they looked like Southern belles in hoop skirts. On the far wall were variegated ferns, bleeding hearts, and a lilac tree I could smell from the other end of the room.

They spent the next hour nibbling their way through the food stalls, sharing spiral-cut potatoes, pork sandwiches, and cream puffs. They found a table in one of the many shaded beer gardens, and Lou retrieved some ice-cold Summer Shandys to go with their food. The beer had a light lemon edge that offset the malt, making it an ideal hot-summer-day drink. The potato spirals, long twirls coated in bright orange cheese, combined the thin crispiness of a potato chip with a French fry. And the cream puffs... The size of a hamburger on steroids, the two pate a choux ends showcased almost two cups of whipped cream- light, fluffy, and fresh.

There's something special about plating a dish for the first time. Making something in real life match what was in your mind's eye. I see one of those long, rectangular platters with three separate compartments. The colors are almost exactly what I was envisioning. The darkness of the sesame crust and the ponzu in the first one, contrasted with the bright green cucumber beneath and the bright red sauce on top. The cauliflower-thyme puree in the middle dish, perfectly off-white and flecked with green, the orange Cajun exterior, the drizzle of lemon oil over all of it. And the taco. The perfect spice of the aioli, the cilantro smelling like home.

Prepare a crust of crushed graham crackers mixed with four pats of margarine stolen from the dining hall. Bake it in a Tupperware bowl for about a minute in the microwave, and allow it to cool and harden. Take one full round of Laughing Cow cheese, smash with a fork, and mix with a cup of vanilla pudding until smooth. Gradually mix in one whole container of Cremora, even though it seems gross. Beat viciously until smooth. Add lemon juice from the squeeze bottle until the mixture starts to stiffen. Note: this will use most of the plastic lemon. Pour into the bowl atop the crust, and put on ice in your bunkie’s cleaning bucket to chill until ready to eat.

Alongside the house he planted orange and grapefruit, two more pomegranate trees, and one unbelievable tree that yielded oranges, lemons, tangerines, and other citrus fruits that I do not recall-- perhaps grapefruit and, perhaps, according to the storyline nature of my family, avocado or tomato. Either way, that tree aroused awe and excitement within me, and this is only increased when I asked my mother how her father had managed to create it. 'He's a magician,' she said. Years later I discovered it was a perfectly ordinary grafting of bitter orange understock, but my mother's words were already engraved upon me, and the impression had never dissipated.

In awe at the sheer beauty of the setting, Celina stepped onto the balcony, which overlooked a terrace garden of fruit trees. "It's so beautiful here." She breathed in, catching the scent of fruit trees below. "What type of fruit are you growing?" "Mostly lemon," Sara said. "But also olive, grapefruit, orange, fig, and pomegranate. With our temperate climate, most everything thrives." Celina peered over the balcony's edge. To one side, a cliff dropped to the sea, while on the other, a terrace sprawled along the hilltop perch. Flaming pink bougainvillea and snowy white jasmine curled around the corners of grapevine-covered archways that framed the shimmering ocean view.

22 grams cinchona bark 4 grams dried hawthorn berries 8 grams dried sumac berries 2 grams cassia buds 3 cloves 1 small (2-inch) cinnamon stick, preferably Ceylon cinnamon 1 star anise 12 grams dried bitter orange peel 4 grams blackberry leaf 51⁄4 cups spring water 50 grams citric acid 2 teaspoons sea salt 1 stalk lemongrass, cut into 1⁄2-inch sections Finely grated zest and juice of 2 limes Finely grated zest and juice of 1 lemon 1⁄2 cup agave syrup Combine the cinchona bark, hawthorn berries, sumac berries, cassia buds, cloves, cinnamon, and star anise in a spice mill or mortar and pestle and crush into a coarse powder. Add the orange peel and blackberry leaf, divide the mixture among three large tea baskets or tea bags, and put a few pie weights in each. Bring the water to a boil in a large stainless-steel saucepan. Add the tea baskets, citric acid, and salt. Let simmer for 5 minutes. Add the lemongrass, cover partially, and let simmer 15 minutes longer. Add the lime and lemon zests and juices and let simmer, uncovered, until the liquid is reduced by a little less than half, making about 3 cups. Remove from the heat and remove the tea balls. Pour the agave syrup into a bowl. Set a fine-mesh strainer over the bowl and strain the tonic into the syrup. You will need to work in batches and to dump out the strainer after each pour. If the tonic is cloudy, strain again. Pour into a clean bottle and seal. Store in the refrigerator for up to 1 year.

He was quiet as he pulled out his phone and began typing something in. I watched as he searched feminine products, and boxes of tampons, pads, and liners came up in various sizes and brands. “Fucking hell… why are there so many flavours?” I stilled on the spot, my eyes going wide as I stared at him, wondering if I heard him correctly. “I beg your pardon?” “Look here!” He held up his phone, showing a picture of a box marked green for small. “I think this means mint or lime… there’s also yellow. Is that lemon? Or do you want oranges?” He scrolled through, looking at the different sizes, and it took literally every ounce of self-control I had to not burst into laughter as he continued his search. “What flavour should I ask for, love?

Celina surveyed her inventory. Candied lemon and orange slices dipped in chocolate, roasted coffee beans enrobed in dark chocolate, and coconut confections enveloped in milk chocolate. Petite Coeurs with a crème fraîche and raspberry liqueur filling, rum-spiked caramels covered in milk chocolate, bittersweet espresso truffles studded with crushed Sicilian pistachios. For her seaside fantasy collection, the antique cast iron molds had yielded whimsical chocolate shells and seahorses. Within clam shells formed from chocolate were nestled pearls of white chocolate. Among the delicacies were her trademark stars: creamy milk chocolate, dark chocolate filled with peppermint-flavored crème fraîche, and white chocolate iced with candied lemon peel.

All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.

Despair could never touch a morning like this. The air was cool, and smelled of sage. It had the clarity that comes to Southern California only after a Santa Ana wind has blown all haze and history out to sea — air like telescopic glass, so that the snowcapped San Gabriela seemed near enough to touch, though they were forty miles away. The flanks of the blue foothills revealed the etching of every ravine, and beneath the foothills, stretching to the sea, the broad coastal plain seemed nothing but treetops: groves of orange, avocado, lemon, olive; windbreaks of eucalyptus and palm; ornamentals of a thousand different varieties, both natural and genetically engineered. It was as if the whole plain were a garden run riot, with the dawn sun flushing the landscape every shade of green.

By first light, immigrants haul crates of melons and buckets of ice over the narrow cobblestone streets. Old men sell salted capers and branches of wild oregano while the young ones build their fish stands, one silvery torqued body at a time, like an edible art installation. It's a startling scene: gruff young palermitani, foul-mouthed and wreathed in cigarette smoke, lovingly laying out each fish at just the right angle, burrowing its belly into the ice as if to mimic its swimming position in the ocean. Sicilian sun and soil and ingenuity have long produced some of Italy's most prized raw ingredients, and the colors of the market serve as a map of the island's agricultural prowess: the forest green pistachios of Bronte; the Crayola-bright lemons and oranges of Paternò; the famous pomodorini of Pachino, fiery orbs of magical tomato intensity.

... the exotic spices arriving daily from the East Indies and the Americas, the crates of sweet oranges and bitter lemons from Sicily, the apricots from Mesopotamia, the olive oil from Naples, the almonds from the Jordan valley... I have seen and smelled these delicacies at market. But does any English person know how to cook with such foods? I think back to my time in France and Italy, of all the delicacies that passed across my tongue. And then to the gardens I've seen in Tonbridge with their raised beds of sorrel, lettuce, cucumbers, marrows, pumpkins. Already the banks are starred bright with blackberries and rose hips, with damsons and sour sloes, the bloom still upon them. Trees are weighted down with green apples and yellow mottled pears and crab apples flushed pink and gold. Soon there will be fresh cobnuts in their husks, and ripe walnuts, and field mushrooms, and giant puffballs.

Chirality matters. In the curious case of the artificial fragrance limonene, the right-handed form smells like an orange, whereas the left-handed version of this simple ring-shaped molecule smells like a lemon. The smell receptors in your nose are sensitive to chirality, so right- and left-limonene transmit slightly different signals to your brain. Taste buds are less sensitive to the differences between right- and left-handed sugars. They both taste sweet, but our body’s fine-tuned digestive system can process only the right-handed forms. The artificial sweetener tagatose, a zero-calorie left-handed sugar substitute, exploits these properties. The tragic story of thalidomide also rests on handedness. The right-handed version of this drug alleviated morning sickness in pregnant women, but the left-handed variant that inevitably tagged along caused birth defects. Today the FDA imposes strict requirements for chirally pure drugs—regulations

You got to be rich to go mucking around in Africa. For all her chic thinness, she had an almost breakfast-cereal air of health, a soap and lemon cleanness, a rough pink darkening in the cheeks. I want to still be me when I wake up one fine morning and have breakfast at Tiffany's. I don't want to own anything until I know I've found the place where me and my things belong together. It's tacky to wear diamonds before you're forty; and even that's risky. They only look right on the really old girls. Wrinkles and bones, white hair and diamonds. He's been put together with care, his brown hair and bullfighter's figure had an exactness, a perfection, like an apple, an orange, something nature has made just right. Added to this, as decoration, were an English suite and a brisk cologne and what is still more unlatin, a bashful manner. Anyone who ever gave you confidence, you owe them a lot. Never love a wild thing. You can't give your heart to a wild thing: the more you do, the stronger they get. Until they are strong enough to run into the woods. Brazil was beastly but Buenos Aires the best. Not Tiffany, but almost.

In the landscape of my native land, a stranger in my own fields, --I had a homeland where the Duero flows between gray cliffs and the ghosts of ancient oaks, there in Castile, mystic and warlike, graceful Castile, humble and boastful, Castile of arrogance and power, in the fields of Andalusia where I was born, I long to sing! My childhood memories are here, images of palm trees and sun against a golden brilliance, distant bell towers with storks, city streets without women under an indigo sky, deserted swuares where blazing orange trees ripen with round vermillon fruit, and in a shady garden, the dusty branches of a lemon tree, pale yellow lemons reflected in the clear water of the fountains. The scent of lilies and carnations, pungent odor of basil and mint. images of gloomy olive groves under a torrid sun that blinds and dazes, winding blue mountain ranges under the red glow of an immense afternoon; but if the thread that links memory to the heart is missing, the anchor to the shore, these memories are soulless. In their ragged dress, they are remnants of memory, castoffs the mind drags along. One day, anointed with light from below, our virginal bodies will return to their ancient shore.

The salmon is perfectly cooked. The trace amounts of sugar contained in the wheat flour have combined with the butter in a chemical reaction that's creating a wonderful fragrance. It was all fried together for precisely the right amount of time to create a superb Meunière." "The squid liver was quickly sautéed in a dollop of butter as well, taking a bite of that with the Meunière is sublime! The butter's flavor gently wraps around the salty and pleasantly bitter taste of the liver, giving it a beautifully mellow body." "He added pomegranate seeds and tonburi to the soy sauce marinated roe! Those three completely disparate flavors meld into a seamless whole thanks to butter! Not only does it have an amusing texture, the roe doesn't have its typical greasiness either!" *Tonburi, also called land caviar, is the seeds of the summer cypress plant. It's texture is similar to caviar.* He's used mounds of butter in so many different facets of the dish, but it somehow hasn't made the flavor heavy at all. The secret to that lies in the bed of special sushi rice hidden underneath the seafood! "This sushi rice was made not with vinegar but with orange juice and lemon juice!" "So that's why he was squeezing that mountain of oranges!"

Scrubby evergreen bushes released a strong scent of resin and honey; forests of pine gave way to gentle south-facing vineyards disturbed only by the ululation of early summer cicadas. Sitting up tall on the seat, she craned around eagerly to see what plants thrived naturally. It was a wild and romantic place, Laurent de Fayols had written, the whole island once bought as a wedding gift to his wife by a man who had made his fortune in the silver mines of Mexico. One of three small specks in the Mediterranean known as the Golden Isles, after the oranges, lemons, and grapefruit that glowed like lamps in their citrus groves. There were few reference works in English that offered information beyond superficial facts about the island, and those she had managed to find were old. The best had been published in 1880, by a journalist called Adolphe Smith. Ellie had been struck by the loveliness of his "description of the most Southern Point of the French Riviera": 'The island is divided into seven ranges of small hills, and in the numerous valleys thus created are walks sheltered from every wind, where the umbrella pines throw their deep shade over the path and mingle their balsamic odor with the scent of the thyme, myrtle and the tamarisk.

My mouth- always so active, alert- could now generally identify forty of fifty states in the produce or meat I ate. I had taken to tracking those more distant elements on my plate, and each night, at dinner, a U.S. map would float up in my mind as I chewed and I'd use it to follow the nuances in the parsley sprig, the orange wedge, and the baked potato to Florida, California, and Kansas, respectively. I could sometimes trace eggs to the county. All the while, listening to my mother talk about carpentry, or spanking the bottle of catsup. It was a good game for me, because even though it did command some of my attention, it also distracted me from the much louder and more difficult influence of the mood of the food maker, which ran the gamut. I could be half aware of the conversation, cutting up the meat, and the rest of the time I was driving truck routes through the highways of America, truck beds full of yellow onions. When I went to the supermarket with my mother I double-checked all my answers, and by the time I was twelve, I could distinguish an orange slice from California from an orange slice from Florida in under five seconds because California's was rounder-tasting, due to the desert ground and the clear tangy water of far-flung irrigation.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Anderson has spent enough time poring over ancient pictures that they seldom affect him. He can usually ignore the foolish confidence of the past—the waste, the arrogance, the absurd wealth—but this one irritates him: the fat flesh hanging off the farang, the astonishing abundance of calories that are so obviously secondary to the color and attractiveness of a market that has thirty varieties of fruit: mangosteens, pineapples, coconuts, certainly. . . but there are no oranges, now. None of these. . . these. . . dragon fruits, none of these pomelos, none of these yellow things. . . lemons. None of them. So many of these things are simply gone. But the people in the photo don't know it. These dead men and women have no idea that they stand in front of the treasure of the ages, that they inhabit the Eden of the Grahamite Bible where pure souls go to live at the right hand of God. Where all the flavors of the world reside under the careful attentions of Noah and Saint Francis, and where no one starves. Anderson scans the caption. The fat, self-contented fools have no idea of the genetic gold mine they stand beside. The book doesn't even bother to identify the ngaw. It's just another example of nature's fecundity, taken entirely for granted because they enjoyed so damn much of it.

The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.

Chad made a sour face. He turned to Shadow. “Okay,” said Chad. “Through that door and into the sally port.” “What?” “Out there. Where the car is.” Liz unlocked the doors. “You make sure that orange uniform comes right back here,” she said to the deputy. “The last felon we sent down to Lafayette, we never saw the uniform again. They cost the county money.” They walked Shadow out to the sally port, where a car sat idling. It wasn’t a sheriff’s department car. It was a black town car. Another deputy, a grizzled white guy with a mustache, stood by the car, smoking a cigarette. He crushed it out underfoot as they came close, and opened the back door for Shadow. Shadow sat down, awkwardly, his movements hampered by the cuffs and the hobble. There was no grille between the back and the front of the car. The two deputies climbed into the front of the car. The black deputy started the motor. They waited for the sally port door to open. “Come on, come on,” said the black deputy, his fingers drumming against the steering wheel. Chad Mulligan tapped on the side window. The white deputy glanced at the driver, then he lowered the window. “This is wrong,” said Chad. “I just wanted to say that.” “Your comments have been noted, and will be conveyed to the appropriate authorities,” said the driver. The doors to the outside world opened. The snow was still falling, dizzying into the car’s headlights. The driver put his foot on the gas, and they were heading back down the street and on to Main Street. “You heard about Wednesday?” said the driver. His voice sounded different, now, older, and familiar. “He’s dead.” “Yeah. I know,” said Shadow. “I saw it on TV.” “Those fuckers,” said the white officer. It was the first thing he had said, and his voice was rough and accented and, like the driver’s, it was a voice that Shadow knew. “I tell you, they are fuckers, those fuckers.” “Thanks for coming to get me,” said Shadow. “Don’t mention it,” said the driver. In the light of an oncoming car his face already seemed to look older. He looked smaller, too. The last time Shadow had seen him he had been wearing lemon-yellow gloves and a check jacket. “We were in Milwaukee. Had to drive like demons when Ibis called.” “You think we let them lock you up and send you to the chair, when I’m still waiting to break your head with my hammer?” asked the white deputy gloomily, fumbling in his pocket for a pack of cigarettes. His accent was Eastern European. “The real shit will hit the fan in an hour or less,” said Mr. Nancy, looking more like himself with each moment, “when they really turn up to collect you. We’ll pull over before we get to Highway 53 and get you out of those shackles and back into your own clothes.” Czernobog held up a handcuff key and smiled. “I like the mustache,” said Shadow. “Suits you.” Czernobog stroked it with a yellowed finger. “Thank you.” “Wednesday,” said Shadow. “Is he really dead? This isn’t some kind of trick, is it?” He realized that he had been holding on to some kind of hope, foolish though it was. But the expression on Nancy’s face told him all he needed to know, and the hope was gone.

I was thinking, The last thing I want to do is get in a wreck and lose another limb. I completely lost it and blew up at my father. “Why did you do that? I can’t get injured again! Pull over. I’ll drive!” I screamed. Dad is not the kind of person who would have ever taken that kind of behavior from me in the past, but I think he understood the paranoia. I’d asked him while I was in the hospital, “Did you ever think one of your kids would ever lose a limb?” And he said, “No, it never crossed my mind. I was always more afraid I would lost another limb.” It wasn’t until later that I realized how great it was of him that he kept his cool and understood where I was coming from. He just let me freak out and let me drive. I think in some ways it was the same kind of lesson he taught me as a child without ever saying a word. I watched him just get on with things with one arm. He never made a fuss about it. It was an example that growing up I didn’t know I’d need eventually. So I got in the driver’s seat and we continued on our way. After a while we stopped at a gas station to stretch our legs and get some snacks. I grabbed a lemon-line Gatorade and Dad grabbed something to drink and we got back in the car. I turned the car on, so the air and the radio were going as I tried and tried to get my Gatorade bottle open, but the top was too big and I couldn’t quite get my fingers to grab it, hold it, and twist it open. My finger strength just wasn’t there yet. So I put it between my legs and tried to hold it still while I twisted the top. I heard the creak of release as I managed to break the seal of the plastic orange cap but my legs were squeezing the bottle so hard that the bright yellow liquid squirted all over me. “Crap!” I yelled. I heard my dad snicker. I turned to look at him and he smirked while holding a can of Coke in his hand. “And that’s why I drink out of a can,” he declared with a smug grin. Click. Fizzzz. With one hand, Dad popped that can open and took a big slug of his soda.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

Birch bark lends a mild wintergreen flavor to brewed sodas. Birch beer, flavored with sassafras and birch, is a classic American brew. Birch bark is usually sold in homebrew stores. Bitter Orange (Bergamot) s highly aromatic, and its dried peel is an essential part of cola flavor. The dried peel and its extract are usually available in spice shops, or any store with a good spice selection. They can be pricey. Burdock root s a traditional ingredient in American root beers. It has a mild sweet flavor similar to that of artichoke. Dried burdock root is available in most Asian groceries and homebrew stores. Cinnamon has several species, but they all fall into two types. Ceylon cinnamon is thin and mild, with a faint fragrance of allspice. Southeast Asian cinnamon, also called cassia, is both stronger and more common. The best grade comes from Vietnam and is sold as Saigon cinnamon. Use it in sticks, rather than ground. The sticks can be found in most grocery stores. Ginger, a common soda ingredient, is very aromatic, at once spicy and cooling. It is widely available fresh in the produce section of grocery stores, and it can be found whole and dried in most spice shops. Lemongrass, a perennial herb from central Asia, contains high levels of citral, the pungent aromatic component of lemon oil. It yields a rich lemon flavor without the acid of lemon juice, which can disrupt the fermentation of yeasted sodas. Lemon zest is similar in flavor and can be substituted. Lemongrass is available in most Asian markets and in the produce section of well-stocked grocery stores. Licorice root provides the well-known strong and sweet flavor of black licorice candy. Dried licorice root is sold in natural food stores and homebrew stores. Anise seed and dried star anise are suitable substitutes. Sarsaparilla s similar in flavor to sassafras, but a little milder. Many plants go by the name sarsaparilla. Southern-clime sarsaparilla (Smilax spp.) is the traditional root-beer flavoring. Most of the supply we get in North America comes from Mexico; it’s commonly sold in homebrew stores. Wild sarsaparilla (Aralia spp.) is more common in North America and is sometimes used as a substitute for true sarsaparilla. Small young sarsaparilla roots, known as “root bark” are less pungent and are usually preferred for soda making, although fully mature roots give fine results. Sassafras s the most common flavoring for root beers of all types. Its root bark is very strong and should be used with caution, especially if combined with other flavors. It is easily overpowering. Dried sassafras is available in homebrew stores. Star anise, the dried fruit of an Asian evergreen, tastes like licorice, with hints of clove and cinnamon. The flavor is strong, so use star anise with caution. It is available dried in the spice section of most grocery stores but can be found much more cheaply at Asian markets.

=Ginger Pears= 10 Pounds of Pears 7 Pounds of Sugar 4 Lemons 6 Oranges 1 Box of Crystallized Ginger Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours.

Pears= 10 Pounds of Pears 7 Pounds of Sugar 4 Lemons 6 Oranges 1 Box of Crystallized Ginger Wipe pears clean and cut fine with sugar. Simmer an hour. Then add the lemons and oranges, seeded and cut fine, and the crystallized ginger. Let all boil together two or three hours.

A lemon can only tell you it's an orange only for so long... The real juice flows when pressure is applied!

Palestine, When you rain Grass grows and trees foliate. The fields bloom orange and lemon. Swaying green spikes and figs and olives ripen. Flowers blossom and dance, generously creeping on the walls Vines of ivy and jasmine.

The approach to the city was not the finest. For that we ought to have come from Baghdad, crossing the desert to find Damascus shimmering in its oasis with the snowy bulk of Mount Hermon looming up behind. But rolling through the orchards of olive and lemon, pomegranate and orange, we saw Damascus standing on the plain, a gleaming, jewelled city of white in a lush green setting. It smelled, as all ancient cities do, of stone and smoke and donkey and spices, but over it all hung the perfume of the flowers that spilled from private courtyards and public gardens. Sewage ran in the streets, yet to me it would always be the city of jasmine, the air thick with the fragrance of crushed blossoms.

By the first week of August—within a week or so of the wreck—Sir George “squared out a garden” where he planted muskmelons, peas, onions, radish, lettuce, and other herbs and good English plants.21 In ten days the seeds, carried as cargo on the Sea Venture, had sprouted and pushed their way above ground. The island’s birds made quick work of the sprouts, though, and none of the plants matured. Somers had no better luck with several sugarcane sprouts he planted in the garden area near the little gathering of thatched huts; they were almost immediately rooted up and eaten by the island’s wild hogs. Despite these early disappointments, Somers and the other survivors thought that the Bermudas would prove to be a likely place for English settlers to grow the lemons, oranges, sugarcane, and even grape vines that thrived in some of the Spanish islands of the Caribbean. In fact, as fertile as the Bermudas appeared to the survivors, the island chain’s soil and subtropical climate were ill suited to producing most crops. Still, the survivors found plenty of food and lush surroundings and mostly pleasant weather and ready shelter.

Muffin Batter ½  cup canola oil ½  cup unsalted butter, melted 1½  cups sugar 2     tablespoons honey 3     large eggs 1     tablespoon pure vanilla extract ¼  teaspoon orange oil, optional* 1     tablespoon finely minced lemon zest 1     tablespoon finely minced orange zest 2½  teaspoons ground cinnamon 1⁄3  cup buttermilk 3     cups, or a bit more, all-purpose flour 2½  teaspoons baking powder ½  teaspoon baking soda ½  teaspoon salt ½  cup finely chopped dates, optional ¾  cup golden raisins, plumped and dried (see here) ½  cup well-drained crushed pineapple 2     cups washed unpeeled shredded zucchini Orange-Lemon Glaze 2     cups confectioners’ sugar 1     tablespoon fresh lemon juice Orange juice concentrate or juice, as required, about 3 to 6 tablespoons

U.S. Olympic Committee’s website highlights a recipe from sports nutritionist Nancy Clark. Take 1/4 cup sugar and 1/4 teaspoon salt, and dissolve them in 1/4 cup hot water. Add 1/4 cup orange juice, 2 tablespoons lemon juice, and 31/2 cups cold water.

The introduction of oranges, lemons, eggplant, and other fruits and vegetables to the West is generally ascribed to Arab intervention. Pasta as we know it seems to have been invented in Moorish Sicily.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

this attractive coffee cake at a holiday brunch or on Christmas morning for a surefire crowd pleaser. To eat, pull off sugary, orange-crusted rounds of sweet bread, one at a time. DOUGH SMALL SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon MEDIUM SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 1 teaspoon LARGE SWEET DOUGH OF YOUR CHOICE, such as Basic Not-So-Sweet Dough GRATED LEMON RIND 2 teaspoons 1. Place dough ingredients, including the grated lemon rind, in bread pan, select Dough setting, and press Start. 2. When the dough has risen long enough, the machine will beep. Turn off

Oh…” Minka whispered. Lost in the closeness of his face to hers she was unable to come up with any other word but Oh. He was too close, his lips inches apart from hers, too gorgeous. He smelled of water sprinkled with drops of lemon or orange—she wasn’t sure. Either way, it revitalized

Candles and waterproof matches.” “Check.” “Weather radio, flashlight, batteries…” “Check, check, check…” “Hurricane-tracking chart, potable water, freeze-dried food, can opener, organic toilet paper, sensible clothes, upbeat reading material, baseball gloves, compass, whistle, signal mirror, first-aid kit, snake-bite kit, mess kit, malaria tablets, smelling salts, flints, splints, solar survival blanket, edible-wild-plant field almanac, trenching tool, semaphores, gas masks, Geiger counter, executive defibrillator, railroad flares, lemons in case of scurvy, Austrian gold coins in case paper money becomes scoffed at, laminated sixteen-language universal hostage-negotiation ‘Kwik-Guide’ (Miami-Dade edition), extra film, extra ammunition, firecrackers, handcuffs, Taser, pepper spray, throwing stars, Flipper lunch box, Eden Roc ashtray, Cypress Gardens felt pennant, alligator snow globe, miniature wooden crate of orange gumballs, acrylic seashell thermometer and pen holder, can of Florida sunshine…” “Check, check, check…. What about my inflatable woman?

The poissonnier is delivering some of his beautiful daurades and scallops." I let out a sigh of relief. "Perfect. If there's anything I can handle, it's sea bream, lovely and light," I said, nodding my head. I needed to do this. "It's winter. Fennel is in season, yes?" I asked, thinking about what would plate well with the duck, and she nodded. "Pomegranate? And hazelnuts?" "Of course," said Philippa, rubbing her hands together. "I can't wait to see what you've got up your sleeve." That would make two of us. What was I going to do with the daurade? Something simple like daurade with almonds and a romesco sauce? Did the kitchen even have almonds? The more I thought about this recipe, the more boring it sounded. Roasted daurade with lemon and herbs? Again, typical. I had an opportunity to create something special, something out of this world, on my own terms. I wanted to get creative and do something colorful, playing with the colors of winter and whatever was in season. My imagination raced with all of the possibilities- a slideshow in my mind presenting delicious temptations. A crate of oranges caught my eye. I licked my lips- a light sweet potato purée infused with orange. Braised cabbage. Seared daurade filets. Saffron. The colors, ingredients, and plating came together in my mind.

To block out the sights and sounds of my life I read books on showmanship and magic; not the mundane manuals that showed you how to produce sponge balls or link metal rings, but ones that explained how deception worked on the mind. I was a fast learner. People are ready to believe anyone with more authority. They secretly want to have their choices praised. Deception works because people are lazy thinkers.

The past is a weight that can end up crushing your life.

herb citrus vinaigrette 1½ tablespoons orange juice 1½ tablespoons lemon juice 1½ tablespoons lime juice 2 cloves garlic, minced 2 teaspoons mustard powder ¾ cup extra-virgin olive oil 1 teaspoon fresh thyme leaves 1 teaspoon minced fresh cilantro 1 teaspoon minced fresh parsley ½ teaspoon salt ½ teaspoon black pepper This dressing is great on our Stir-Fry Chicken, and also makes the perfect marinade or topping for fish, shrimp, or scallops, or a fresh green salad. Whisk together the orange juice, lemon juice, lime juice, garlic, and mustard powder in a small mixing bowl. Drizzle in the olive oil while whisking steadily to emulsify. Add the thyme, cilantro, parsley, salt, and pepper and whisk until blended.