Orange Slices Quotes

She craved a tall glass of the fresh-squeezed lemonade from the pitcher she’d left chilling in the fridge. Two glasses served with a generous slice of pound cake with orange glaze icing sounded twice as nice.

What is a quote? A quote (cognate with quota) is a cut, a section, a slice of someone's orange. You suck the slice, toss the rind, skate away.

Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.

When we go to tell our stories, people think we want it to have gone different. People want to say things like "sore losers" and "move on already," "quit playing the blame game." But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they're winning when they say "Get over it.

I was on a mission. I had to learn to comfort myself, to see what others saw in me and believe it. I needed to discover what the hell made me happy other than being in love. Mission impossible. When did figuring out what makes you happy become work? How had I let myself get to this point, where I had to learn me..? It was embarrassing. In my college psychology class, I had studied theories of adult development and learned that our twenties are for experimenting, exploring different jobs, and discovering what fulfills us. My professor warned against graduate school, asserting, "You're not fully formed yet. You don't know if it's what you really want to do with your life because you haven't tried enough things." Oh, no, not me.." And if you rush into something you're unsure about, you might awake midlife with a crisis on your hands," he had lectured it. Hi. Try waking up a whole lot sooner with a pre-thirty predicament worm dangling from your early bird mouth. "Well to begin," Phone Therapist responded, "you have to learn to take care of yourself. To nurture and comfort that little girl inside you, to realize you are quite capable of relying on yourself. I want you to try to remember what brought you comfort when you were younger." Bowls of cereal after school, coated in a pool of orange-blossom honey. Dragging my finger along the edge of a plate of mashed potatoes. I knew I should have thought "tea" or "bath," but I didn't. Did she want me to answer aloud? "Grilled cheese?" I said hesitantly. "Okay, good. What else?" I thought of marionette shows where I'd held my mother's hand and looked at her after a funny part to see if she was delighted, of brisket sandwiches with ketchup, like my dad ordered. Sliding barn doors, baskets of brown eggs, steamed windows, doubled socks, cupcake paper, and rolled sweater collars. Cookouts where the fathers handled the meat, licking wobbly batter off wire beaters, Christmas ornaments in their boxes, peanut butter on apple slices, the sounds and light beneath an overturned canoe, the pine needle path to the ocean near my mother's house, the crunch of snow beneath my red winter boots, bedtime stories. "My parents," I said. Damn. I felt like she made me say the secret word and just won extra points on the Psychology Game Network. It always comes down to our parents in therapy.

What is a quote? A quote (cognate with quota) is a cut, a section, a slice of someone else’s orange. You suck the slice, toss the rind, skate away. Part of what you enjoy in a documentary technique is the sense of banditry. To loot someone else’s life or sentences and make off with a point of view, which is called “objective” because you can make anything into an object by treating it this way, is exciting and dangerous.

This is an ode to all of those that have never asked for one. A thank you in words to all of those that do not do what they do so well for the thanking. This is to the mothers. This is to the ones who match our first scream with their loudest scream; who harmonize in our shared pain and joy and terrified wonder when life begins. This is to the mothers. To the ones who stay up late and wake up early and always know the distance between their soft humming song and our tired ears. To the lips that find their way to our foreheads and know, somehow always know, if too much heat is living in our skin. To the hands that spread the jam on the bread and the mesmerizing patient removal of the crust we just cannot stomach. This is to the mothers. To the ones who shout the loudest and fight the hardest and sacrifice the most to keep the smiles glued to our faces and the magic spinning through our days. To the pride they have for us that cannot fit inside after all they have endured. To the leaking of it out their eyes and onto the backs of their hands, to the trails of makeup left behind as they smile through those tears and somehow always manage a laugh. This is to the patience and perseverance and unyielding promise that at any moment they would give up their lives to protect ours. This is to the mothers. To the single mom’s working four jobs to put the cheese in the mac and the apple back into the juice so their children, like birds in a nest, can find food in their mouths and pillows under their heads. To the dreams put on hold and the complete and total rearrangement of all priority. This is to the stay-at-home moms and those that find the energy to go to work every day; to the widows and the happily married. To the young mothers and those that deal with the unexpected announcement of a new arrival far later than they ever anticipated. This is to the mothers. This is to the sack lunches and sleepover parties, to the soccer games and oranges slices at halftime. This is to the hot chocolate after snowy walks and the arguing with the umpire at the little league game. To the frosting ofbirthday cakes and the candles that are always lit on time; to the Easter egg hunts, the slip-n-slides and the iced tea on summer days. This is to the ones that show us the way to finding our own way. To the cutting of the cord, quite literally the first time and even more painfully and metaphorically the second time around. To the mothers who become grandmothers and great-grandmothers and if time is gentle enough, live to see the children of their children have children of their own. To the love. My goodness to the love that never stops and comes from somewhere only mothers have seen and know the secret location of. To the love that grows stronger as their hands grow weaker and the spread of jam becomes slower and the Easter eggs get easier to find and sack lunches no longer need making. This is to the way the tears look falling from the smile lines around their eyes and the mascara that just might always be smeared with the remains of their pride for all they have created. This is to the mothers.

Do you know much about the Vittra?" "Some." He held out an orange slice to me. "Want some?" "No, thanks." I shook my head. "How much is 'some'?" "I meant like a slice or two, but you can have the rest if you really want.

Suddenly I remembered something Daddy told me once when I was angry at my mother. “You know how Mom arranges orange slices on a plate for your soccer team and has activities planned for your birthday parties two months in advance?” he’d asked me. “That’s the way she shows her love, Gracie.” Why was I thinking about that now? I could hear his voice so clearly, like he was talking to me from the backseat of the car. That’s the way she shows her love, Gracie.

I have been hanging here headless for so long that the body has forgotten why or where or when it happened and the toes walk along in shoes that do not care and although the fingers slice things and hold things and move things and touch things such as oranges apples onions books bodies I am no longer reasonably sure what these things are they are mostly like lamplight and fog then often the hands will go to the lost head and hold the head like the hands of a child around a ball a block air and wood - no teeth no thinking part and when a window blows open to a church hill woman dog or something singing the fingers of the hand are senseless to vibration because they have no ears senseless to color because they have no eyes senseless to smell without a nose they country goes by as nonsense the continents the daylights and evenings shine on my dirty fingernails and in some mirror my face a block to vanish scuffed part of a child’s ball while everywhere moves worms and aircraft fires on the land tall violets in sanctity my hands let go let go let go

It was very cally and vonny, with one bulb in the ceiling with fly-dirt like obscuring its bit of light, and there were early rabbiters slurping away at chai and horrible-looking sausages and slices of kleb which they like wolfed, going wolf wolf wolf and then creeching for more.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

Is there anything else outside of my comfort zone that you’d like me to do for you tonight?” “Not tonight, but you could make me breakfast in the morning.” “You’re pushing it...” “Just in case you change your mind, I would like Belgian waffles, bacon, sliced strawberries, and orange juice.” “Unless you want to eat all of those things off of my cock, it’s not happening.

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!

Success. I turned back to my sandwich, only to find that it wasn’t there anymore. Maybe because it had been hijacked. “Give me that!” I told the vamp, who was holding it firmly against his chest, a determined look on his face. “What ees zat?” he demanded, eyeing my prize. “Cheese.” I held it up. “Zat ees not cheese.” “How do you know?” “Eet is orange.” “A lot of cheese is orange.” “Non! No cheese ees that color. Cheese comes from zee milk. Zee milk, eet ees white. When ’ave you seen milk that looks like zat?” I held up the square of little slices and pointed at the bold-faced label. “Processed American Cheese.” He snatched the package, without letting go of his hostage. And eyed it warily. “Eet says ‘cheese food.’” He looked up, obviously perplexed. “What ees thees? Zee cheese, it does not eat.

The setting sun threatened to consume me—it could have, you know. It would have been a beautiful death with an honorable eulogy: slain by a magnificent slice of piercing orange energy. I simply turned and walked away; I would live another day.

I'll try a slice of peach," she said, and gingerly picked out a slippery pink-orange furry slice with her long fingers. And then, as she ate the slice of peach, she began to cry.

Mescal turns out to be a drink that tastes as if someone has put their cigarette out in it. You drink it, he is informed, with an orange slice that has been coated in toasted worms.

I tried to bend over and touch my toes this morning,” I tell the girls. “I tipped over, hit my head on the desk, and then had to call for Nana to get up. I’m literally the size of an Oompa Loompa.” “You’re the most beautiful Oompa Loompa in the world,” Hope declares. “Because she’s not orange.” “Oompa Loompas were orange?” I try to conjure up a mental picture of them but can only recall their white overalls. Carin purses her lips. “Were they supposed to be candies? Like orange slices? Or maybe candy corn?” “They were squirrels,” Hope informs us. “No way,” we both say at once. “Yes way. I read it on the back of a Laffy Taffy when I was like ten. It was a trivia question and I’d just seen the movie. I was terrified of squirrels for years afterwards.” “Shit. Learn something new every day.” I push my body upright, a task that takes a certain amount of upper body strength these days, and toddle over to inspect the crib. “I don’t believe you,” Carin tells Hope. “The movie is about candy. It’s called Willy Wonka and the Chocolate Factory. Since when are squirrels candies? I can buy into a bunny because, you know, the chocolate Easter bunnies, but not a squirrel.” “Look it up, Careful. I’m right.” “You’re ruining my childhood.” Carin turns to me. “Don’t do this to your daughter.” “Raise her to believe Oompa Loompas are squirrels?” “Yes

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.

Mescal turns out to be a drink that tastes as if someone has put their cigarette out in it. You drink it, he is informed, with an orange slice that has been coated in toasted worms. “You are kidding me,” Less says, but they are not kidding him.

Tim’s Cranberry-Orange Bread Baker Tim Brunelle makes this yummy quick bread for Greta’s Grains. Make a day ahead of time for easiest slicing. Ingredients: 2 cups unbleached white flour ¾ cup sugar 1½ teaspoons baking powder ½ teaspoon baking soda Zest and juice of one orange. If juice doesn’t equal ¾ cup, add

When the snow began to fall, Maman was working in the shop, making Easter chocolates. Rabbits and chickens and baskets of eggs. Mendiants and nougatines. Nipples of Venus, and apricot hearts, and bitter orange slices. All wrapped up in cellophane, and tied with colored ribbons, and packed in boxes and sachets and bags, ready to give for Easter.

Stolen Moments What happened, happened once. So now it’s best in memory—an orange he sliced: the skin unbroken, then the knife, the chilled wedge lifted to my mouth, his mouth, the thin membrane between us, the exquisite orange, tongue, orange, my nakedness and his, the way he pushed me up against the fridge— Now I get to feel his hands again, the kiss that didn’t last, but sent some neural twin flashing wildly through the cortex. Love’s merciless, the way it travels in and keeps emitting light. Beside the stove we ate an orange. And there were purple flowers on the table. And we still had hours. Kim Addonizio, What Is This Thing Called Love: Poems. (W. W. Norton & Company; unknown edition, August 17, 2005)

Lindsey There is the usual hive of activity in the Brannon household this morning. Mrs Brannon is busy making breakfast for her daughter, Lindsey, making it just as she likes it: two slices of toast with home-made raspberry jam, a hard-boiled egg, shell peeled and the egg cut into slices, a cup of fresh Earl Grey tea with one brown sugar and a touch of milk, with a glass of freshly-squeezed orange juice on the side – oranges bought from the greengrocer down the road. The same breakfast she has lovingly made for her daughter for over forty years.

Even as I stood there in the middle of the road beside that giant orange mess of metal, it all seemed so peaceful. There had been no dramatic explosion, no horrible screeching car accident, no burst of fire consuming her whole. Bertha just rolled silently to a stop one day on a completely nondescript dirt road that sliced through a sagebush field, and it was over. That part of my live was over.

Frost lurched away, gagging. The nude man hung upside down, his ankles bound with orange nylon cord. Like a pig carcass hanging in a slaughterhouse, his abdomen had been sliced open, the cavity stripped of all organs. Both arms

It will not be easy to let go of your deceased mother, who stands in her kitchen slicing potatoes and roast, who hacks ice from the sidewalk with shovels; she is marrow and bone, a kernel of morals, values, and lessons compacted like some astronomical amount of matter into tablespoons, one with sugar for your cereal, another, for your fever, with a crushed aspirin and orange juice. You love her. You mark time and space by her: she is someone you are always either near to or very far from.

As tight as it had been in the kitchen before they’d left, there were three times as many people crammed in there now, most of them men. Beverly’s mother was nowhere in sight and neither was the baby. Beverly was standing at the sink, a butcher’s knife in her hand. She was slicing oranges from an enormous pile that was sliding across the counter while the two lawyers from the L.A. County District Attorney’s Office, Dick Spencer and Albert Cousins—suit jackets off, ties off, and shirtsleeves rolled up high above the elbow—were twisting the halves of oranges on two metal juicers. Their foreheads were flushed and damp with sweat, their opened collars just beginning to darken, they worked as if the safety of their city relied on the making of orange juice.

It was haunting to be entangled in this obnoxious cycle. I want to get out of this viciousness. That pizza is staring at me. I think that slice of pie might hurt me. Thirty-five calories for an Oreo cookie; 75caloriesfor a slice of bread; 285 for a slice of pizza; 350for a plate of pasta. You know, maybe I’ll just study the digits of eggs, wheat, vegetables, apples, oranges. Ugh! Stop. It all hurts so much. That’s it. Make it stop. Please, I beg you. Just make it stop. I felt like the walking and living encyclopedia of numbers and digits.

We lay flat on our backs, our feet planted and our knees in the air, the just-setting sun coloring the remaining clouds in plum and navy with Pepto Bismol-pink underbellies and the sky behind them every candy-colored shade of orange, from circus peanuts to sugared jelly slice.

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.

In her childhood, the grass was green. There were cleats and freshly laundered jerseys with silly team names and sliced oranges on the sideline. And to see the differences, to find these beautiful boys worthy of curiosity, of examination—it’s the core of her chosen profession but it feels like human sightseeing. A tour of others. Look at these poor boys, happy despite everything.

If I could be any animal, I would be a wish dragon that would only appear when a kid needed it. Based on my experience with imaginary friends, they're needed. But dragons eat meat, and I couldn't do that. So I'd have to be a vegetarian dragon; a thin dragon, because I'd spend a lot of time looking for food. That's a ton of carrots, apples, oranges...Unless I was a tiny, baby dragon. Then I'd just need, like, a little slice of cheese.

The bartender put a couple of fistfuls of ice chunks into a big, thick mixing glass and then proceeded to make a Tom Collins that had so much gin in it that the other people at the bar started to laugh. He served the drink to the Babe just as it was made, right in the mixing glass. Ruth said something about how heavens to Betsy hot he was, and then he picked up the glass and opened his mouth, and there went everything. In one shot he swallowed the drink, the orange slice and the rest of the garbage, and the ice chunks too. He stopped for nothing. There is not a single man I have ever seen in a saloon who does not bring his teeth together a little bit and stop those ice chunks from going in. A man has to have a pipe the size of a trombone to take ice in one shot. But I saw Ruth do it, and whenever somebody tells me about how the Babe used to drink and eat when he was playing ball, I believe every word of it.

You outdid yourself,” I said, popping a seasoned slice of radish into my mouth. A pinch of salt hit my tongue. Curried vegetables in muted hues of green and orange were piled high in a bowl. Spicy dhal with a swirl of paprika-induced red glistening on the surface simmered in a pot next to a platter of saffron-infused yellow rice. On the granite countertop, crispy papad with hot spots of fennel were stacked on a metal dish beside an open container of creamy raita with bright pieces of mint leaves.

Instead I turned my attention back to the copper of peach jam, releasing its autumnal scent. Peach is perhaps the most perfect fruit for making jam: sweet, yet firm; the golden flesh turning to a darker burnt-orange with cooking. My method allows the pieces of fruit to stay intact during the process, while retaining all the flavor. Today, we will leave the sugar and peach mixture to steep under a sheet of muslin; tomorrow, we will cook it, then ladle it into clean glass jars to put away for the winter. There's something very comforting about the ritual of jam-making. It speaks of cellars filled with preserves; of neat rows of jars on pantry shelves. It speaks of winter mornings and bowls of chocolat au lait, with thick slices of good fresh bread and last year's peach jam, like a promise of sunshine at the darkest point of the year. It speaks of four stone walls, a roof, and of seasons that turn in the same place, in the same way, year after year, with sweet familiarity. It is the taste of home.

When I go downstairs, Pop has just lifted the metal door that covers the storefront. It rattles on its way up and sends light all through everything, the deli case and the floor I mopped till it shone last night before closing. I go to get the chopped liver and the whitefish from the walk-in fridge, shielding my hands with a second skin of latex, then scoop them into the containers. I slice up onions and lettuce and tomatoes. I set out orange-pink lox on a platter and lay down a sheet of saran wrap over it.

The wind rose, whipping at Gregori's solid form, lashing his body,ripping at the waves of black hair so that it streamed around his face. His expression was impassive, the pale silver eyes cold and merciless, unblinking and fixed on his prey. The attack came from sky and ground simultaneously; slivers of sharpened wood shot through the air on the wild winds,aimed directly at Gregori. The wolves leapt for him,eyes glowing hotly in the night. The army of the dead moved relentlessly forward, pressing toward Gregori's lone figure. His hands moved, a complicated pattern drected at the approaching army;then he was whirling, a flowing wind of motion beautiful to the eye,so fast that he blurred. Yelps and howls accompanied bodies flying through the air. Wolves landed to lie motionless at his feet. His expression never changed. There was no hint of anger or emotion,no sign of fear,no break in concentration. He simply acted as the need arose. The skeletons were mowed down by a wall of flame, an orange-red conflagration that rose in the night sky and danced furiously for a brief moment. The army withered into ashes, leaving only a pile of blackened dust that spewed across the street in the ferocious onslaught of the wind. Savannah felt Gregori wince, the pain that sliced though him just before he shut out all sensation.She whirled to face him and saw a sharpened stake portruding from his right shoulder. Even as she saw it, Gregori jerked it free.Blood gushed,spraying the area around him.Just as quickly it stopped,as if cut off midstream. The winds rose to a thunderous pitch, a whirling gale of debris above their heads like the funnel cloud of a tornado. The black cloud spun faster and paster,threatening to suck everything and everyone up into its center where the malevolent red eye stared at them with hatred. The tourists screamed in fear,and even the guide grabbed for a lamppost to hang on grimly.Gregori stood alone,the winds assaulting him,tearing at him, reaching for him.As the whirling column threatened him from above, sounding like the roar of a freight train, he merely clapped his hands, then waved to send a backdraft slamming into the dark entity.The vampire screamed his rage. The thick black cloud sucked in on itself with an audible soumd, hovering in the air, waiting, watching, silent. Evil.No one moved.No one dared to breathe. Suddenly the churning black entity gathered itself and streamed across the night sky,racing away from the hunter over the French Quarter and toward the swamp.Gregori launched himself into the air,shape-shifting as he did so,ducking the bolts of white-hot energy and slashing stakes flying in the turbulant air.

I have a wedge of Brie and some crackers in the pantry, and I could slice a pear or an apple and drizzle the fruit with some orange blossom honey. That always makes a nice accompaniment for cheese. I've got some olives, too, Lucques. I wonder if I have time to make cheese sticks. I use store-bought puff pastry, roll it out, sprinkle it with salt and red pepper flakes and grated Parmesan, then cut the dough into strips, twist them, and bake. They are particularly delicious with a glass of Champagne, especially when you serve the cheese sticks warm.

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

Cold leek and potato soup. Little pastry boats filled with minced chicken or fish in a white sauce. A large green salad, a tomato and spring onion salad, a cold roast of beef with horseradish or port wine jelly to taste, cold roasted chickens with sage and onion stuffing, with a variety of crisp cold vegetables, each with their proper sauces. Fruit salad. A marmalade-filled roulade with slices of sugared oranges and crème Chantilly which was even now rolling in its damp tea towel as though there were no such things as culinary accidents in the world. Cheeses and fruits and coffee or tea.

Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered. If you were fortunate enough to be born into a family whose ancestors directly benefited from genocide and/or slavery, maybe you think the more you don’t know, the more innocent you can stay, which is a good incentive to not find out, to not look too deep, to walk carefully around the sleeping tiger. Look no further than your last name. Follow it back and you might find your line paved with gold, or beset with traps.

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.

Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.

They walked quickly through the kitchen. A woman in a blue salwar kameez skewered bright orange pieces of chicken to go into the tandoor. An older woman was peeling and slicing a bag of onions. Two cooks in white aprons stirred pots full of spicy potatoes, braised lamb, and chunks of paneer swimming in creamy spinach. At the back of the kitchen, the cook who had glared at him when he had come to talk to Nasir used a giant paddle to stir a vat of what appeared to be goat curry. Sam breathed in the sweet mixed aroma of cardamom, turmeric, garam masala, and fresh chilies as Daisy led him past the stainless steel counters. It was the smell of his mother's kitchen last night when they'd had dinner together. The scent of home.

Pastry for double-crust, 9-inch pie ¾ cup sugar 1 teaspoon nutmeg Enough pared and sliced apples to fill a 9-inch pie generously 1 ½ tablespoons butter, cut into small pieces ½ cup liquid honey 1 tablespoon grated orange rind Confectioners’ sugar Preheat oven to 425° F. Prepare pastry sufficient for a double-crust, 9-inch pie. Roll out half the dough and line the pie plate. Combine sugar and nutmeg; pour over apples, lifting and tossing with two forks until well combined. Pile fruit into pie pan, heaping to make a nice fat pie, and dot with butter. Roll out remaining pastry and cut into ½-inch strips. Arrange strips lattice fashion over apples, pressing edges down firmly. Bake 10 minutes, then lower the oven temperature to 350°F. Bake 30–40 minutes more, or until apples are tender and crust is brown. Remove from oven. Combine honey and orange rind, and pour mixture through openings in lattice; return pie to oven and bake another 5 minutes. Cool to lukewarm and dredge with confectioners’ sugar. Serve warm or cold.

Eleanor unpacked the picnic basket and spread Mrs. Stevenson's goodies across it. As the sun rose higher in the sky, the four of them ate ham sandwiches and Cox's Orange Pippins and far too much cake, washing it all down with fresh ginger beer. Edwina watched the proceedings imploringly, snaffling up each small tidbit as it came her way. But really, the heat for October was uncanny! Eleanor undid the small pearl buttons at her wrist, rolling her sleeves back once, and then twice, so they sat in neat pleats. A somnolence had come over her after lunch, and she lay back on the blanket. Closing her eyes, she could hear the girls bickering lazily over the last slice of cake, but her attention drifted, sailing beyond them to pick out the 'plink' of water as gleaming trout leapt in the stream, the thrum of hidden crickets on the rim of the woods, the warm rustling of leaves in the nearby orchard. Each sound was an exaggeration, as if a bewitching spell had been cast over this small patch of land, like something from a fairy tale, one of Mr. Llewellyn's stories from her childhood.

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.

When we go to tell our stories, people think we want it to have gone different. People want to say things like “sore losers” and “move on already,” “quit playing the blame game.” But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered.

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.

Chapter 1 Death on the Doorstep LIVY HINGE’S AUNT lay dying in the back yard, which Aunt Neala thought was darned inconvenient. “Nebula!” she called, hoping her weakened voice would reach the barn where that lazy cat was no doubt taking a nap. If Neala had the energy to get up and tap her foot she would. If only that wretched elf hadn’t attacked her, she’d have made her delivery by now. Instead she lay dying. She willed her heart to take its time spreading the poison. Her heart, being just as stubborn as its owner, ignored her and raced on. A cat with a swirling orange pattern on its back ran straight to Neala and nuzzled her face. “Nebula!” She was relieved the cat had overcome its tendency to do the exact opposite of whatever was most wanted of it. Reaching into her bag, Neala pulled out a delicate leaf made of silver. She fought to keep one eye cracked open to make sure the cat knew what to do. The cat took the leaf in its teeth and ran back toward the barn. It was important that Neala stay alive long enough for the cat to hide the leaf. The moment Neala gave up the ghost, the cat would vanish from this world and return to her master. Satisfied, Neala turned her aching head toward the farmhouse where her brother’s family was nestled securely inside. Smoke curled carelessly from the old chimney in blissful ignorance of the peril that lay just beyond the yard. The shimmershield Neala had created around the property was the only thing keeping her dear ones safe. A sheet hung limply from a branch of the tree that stood sentinel in the back of the house. It was Halloween and the sheet was meant to be a ghost, but without the wind it only managed to look like old laundry. Neala’s eyes followed the sturdy branch to Livy’s bedroom window. She knew what her failure to deliver the leaf meant. The elves would try again. This time, they would choose someone young enough to be at the peak of their day dreaming powers. A druid of the Hinge bloodline, about Livy’s age. Poor Livy, who had no idea what she was. Well, that would change soon enough. Neala could do nothing about that now. Her willful eyes finally closed. In the wake of her last breath a storm rose up, bringing with it frightful wind and lightning. The sheet tore free from the branch and flew away. The kitchen door banged open. Livy Hinge, who had been told to secure the barn against the storm, found her lifeless aunt at the edge of the yard. ☐☐☐ A year later, Livy still couldn’t think about Aunt Neala without feeling the memories bite at her, as though they only wanted to be left alone. Thankfully, Livy wasn’t concerned about her aunt at the moment. Right now, Rudus Brutemel was going to get what was coming to him. Hugh, Livy’s twin, sat next to her on the bus. His nose was buried in a spelling book. The bus lurched dangerously close to their stop. If they waited any longer, they’d miss their chance. She looked over her shoulder to make sure Rudus was watching. Opening her backpack, she made a show of removing a bologna sandwich with thick slices of soft homemade bread. Hugh studied the book like it was the last thing he might ever see. Livy nudged him. He tore his eyes from his book and delivered his lines as though he were reading them. “Hey, can I have some? I’m starving.” At least he could make his stomach growl on demand.

You can use blueberries, raspberries, blackberries, strawberries, watermelon pieces, tangerine slices, orange slices, grapefruit slices, lemon slices, lime slices, mango pieces, cucumber slices, fresh mint, fresh basil, cinnamon sticks, and fresh ginger slices. You can also add organic coconut water to contribute even more flavor.

Ginger Bread & Oatmeal Medley Yield: 1 pound loaf / 8 slices Prep Time + Cook Time: 2 - 3 hours  Crust Type: Medium Crust Program: Basic/White Bread Ingredients: 1 cup + 1 tablespoon water at room temperature ½ cup molasses 1 tablespoon canola oil 3 cups old-fashioned oats 1½ teaspoons ground cinnamon 1 to 1½ teaspoons ground ginger 1 teaspoon salt ½ teaspoon orange peel, grated ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 pack active dry yeast

Fragrant Orange Bread PREP TIME IS 10 MINUTES OR LESS Orange zest adds an intense citrus flavor and pretty flecks of color to this fragrant bread. You might want to serve it with cream cheese and strawberry jam or thin slices of roasted chicken for a special lunch. This recipe is not appropriate to use with a delayed timer because of the milk. 8 SLICES / 1 POUND 1¼ cups milk, at 80°F to 90°F 2 tablespoons freshly squeezed orange juice, at room temperature 2 tablespoons sugar ¾ tablespoon melted butter, cooled ¾ teaspoon salt 2 cups white bread flour Zest of ½ orange 1 teaspoon bread machine or instant yeast 12 SLICES / 1½ POUNDS 1 cup milk, at 80°F to 90°F 3 tablespoons freshly squeezed orange juice, at room temperature 3 tablespoons sugar 1 tablespoon melted butter, cooled 1 teaspoon salt 3 cups white bread flour Zest of 1 orange 1¼ teaspoons bread machine or instant yeast 16 SLICES / 2 POUNDS 1¼ cups milk, at 80°F to 90°F ¼ cup freshly squeezed orange juice, at room temperature ¼ cup sugar 1½ tablespoons melted butter, cooled 1¼ teaspoons salt 4 cups white bread flour Zest of 1 orange 1¾ teaspoons bread machine or instant yeast 1. Place the ingredients in your bread machine as recommended by the manufacturer.

Plus, Mama packed a good picnic. That night she brought us plenty of ham sandwiches and Lay's potato chips, plus orange slices and Oatmeal Caramelitas, a salty, buttery layer of oats topped with chocolate chips, walnuts, and melted Kraft caramels.

I fill one container with hearty vegetable soup, and another with a Japanese-style broth, bok choy, scallions, and udon noodles. I pack up a roasted chicken breast, and some plain steamed brown rice. Some orange slices in honey vinegar with mint. A couple of corn muffins.

I wanted something for myself, a cake that was complicated and beautiful, a cake that would take up time I didn't have with enough tricky steps to keep my mind completely off of the matters at hand. I thought about a chocolate layer cake with burnt orange icing and the orange in the icing made me consider a Grand Marnier cake instead. Finally, in a complete non sequitur, I settled on a charlotte. I would make a scarlet empress. I closed my eyes and imagined myself making a jelly roll, the soft sheet of sponge cake laid across my counter. I spread the cake with a seedless raspberry preserve and then I rolled it up with even ends. I was nearly asleep. My parents were floating away from me. I took a knife and started slicing off the roll, but I didn't let it end. No matter how many rounds I cut, there was more there for me, an endless supply of delicate spirals of cake. It was the baker's equivalent to counting sheep, lulling myself to sleep through spongy discs of jam. There were enough slices of jelly roll for me to shingle the roof, to cover the house, to lay a walkway out to the street. In my dreams I made the house a cake, and inside the cake our lives were warm and sweet and infinitely protected.

Sirine smiles back and asks what he would like to have for breakfast. He yawns and sits up, and asks almost timidly, "I don't suppose you could make some more of that frekeh?" The dish of smoked wheat kernels with olive oil and garlic. She sits still, the sunlight from the balcony skimming through the bedroom. There are bags and bags of frekeh at her uncle's house, pounds of it at the café, even the Indian market a few blocks away from Han's apartment sells it in bulk. But she takes a breath and frowns and says, "I'm not sure if I can find any more right now." She tells Han to sleep a little longer and she walks down to the Indian market by herself. But when she comes back with her groceries she doesn't have frekeh. She makes scrambled eggs and bacon for breakfast. She stirs dollops of heavy cream and cheese into the eggs, letting the bacon grease soak into the egg, slicing squares of buttered toast in half, filling the glasses with orange juice. She serves this to Han while he's still in bed and he smiles and eats it and doesn't say anything more about frekeh.

Renzo from Roddino leaves us on the doorstep of Osteria da Gemma, a Langhe culinary landmark in a village scarcely large enough to fill the restaurant. Before we can shake off the wet and the cold, before we can see a menu or catch our breath, the waiter comes by and drops a cutting board full of salumi between us. Prego. Then another plate comes out- carne cruda, a soft mound of hand-chopped veal dressed with nothing but olive oil and a bit of lemon, a classic warm-up to a Piedmont meal. The plates continue, and it soon becomes very clear that we have no say in the matter. Insalata russa, a tricolore of toothsome green peas, orange carrots, and ivory potatoes, bound in a cloak of mayonnaise and crumbled egg yolk. Vitello tonnato, Piedmont's famous take on surf and turf: thin slices of roast beef with a thick emulsion of mayo and tuna. Each bite brings us slowly out of the mist of emotion and into the din of the dining room.

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

He produced a wide silver tray with wrought handles that was piled with sliced bread, grapes, apricots, oranges, apples, cheeses, and a goblet of red wine, and put it on the bed. "Wine?" I asked. I wanted a cup of tea. "Your blood needs its elements. Drink at least some of it." He sat on the bed next to me. "You must eat now. You will need your strength." At that moment, the pungent aroma of the cheeses, the sharp citrus of sliced oranges, and the yeasty smell of the bread overrode both my fear and my curiosity. I wanted to dive into the food like a hungry dockworker. With great discipline, I picked up a silver knife and spread soft butter across a slice of the warm bread and then daintily cut a piece of dark cheddar cheese. The food tasted exquisite, and I tried to chew slowly, as he was taking in my every move. We sat in silence for a while as I ate my fill and let the wine relax me.

Are you cooking the peppers?" she asked. "I was going to slice them over the top with the cheese," Leo said. "Too much?" "Nope." Thea let him handle the jalapeños while she shaved off a few thin slices of cheese, a mild cheddar the cooks kept on hand for baking into cornbread or slicing onto burgers at staff meal. It was just the sort of thing she would have been moved to eat if she'd been by herself, except she would have just toasted it on bread or eaten it cold on crackers, meditating on the ring of toothmarks she left in each slice as she chewed. Leo swirled his pan, tilting it to let the last soft rivulets of egg hit the hot pan, and then wordlessly reached one hand back toward her. Thea set the sliced cheese in his palm, realizing as she did that she was a little more buzzed than she'd intended to be, because she placed the cheddar on Leo's warm skin as delicately as if it were a piece of jewelry, a hollowed, painted eggshell. He laid the cheese over the eggs, then scattered a thick layer of chorizo coins over the cheese, and finally a handful of fresh sliced jalapeño. "And we're done," Leo said. He paused, looking around frantically until Thea realized that he had forgotten where the plates were kept. She reached beneath the prep counter and handed him two. "Thanks," he said. He ran a spatula down the center of the eggs and lifted a golden orange pillow onto each plate, dropping yet more paprika-scented oil onto the stove and the counter.

Notwithstanding the pressure in the room, this was always an emotional moment for Grace Lyndon, when someone was experiencing a scent she had created. When Grace was a little girl, her mother became very sick and lost her ability to hold down food, and in her final days lost her sight. But her sense of smell remained, strong as ever, and young Grace would bring to her mother's bedside fresh cut flowers, lilac and iris and tea rose, the sweet scents infusing the room with light and earth and memories long forgotten, and Grace brought in special foods to smell, like warm orange-ginger rolls, glazed and fragrant as winter holiday mornings, and cotton linens, laundered in lavender water and line-dried so you could smell the sun in them, and slices of ripe apples, a scent so perfect that in the end, it made her mother cry bittersweetly.

Abby gazed down into the chrome box. Inside each slot, around each slice of bread, tiny metal coils were glowing orange though untouched by flame. The heat was coming from somewhere, it had to be; in some far-off place, the heat had separated from its source and traveled here, lost, on the wires of forgetting. Electricity: it stole life from nature and brought it inside.

Air freshener Bake orange peels at 350 ° F for 10 minutes. Or: Place a sliced orange, grapefruit, or lemon in a pan of water and boil gently for an hour. Or: Place bowls of baking soda or activated charcoal around the house. Or: Pour vinegar into an uncovered dish.

..."When we go to tell our stories, people think we want it to have gone different. People want to say things like “sore losers” and “move on already,” “quit playing the blame game.” But is it a game? Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they’re winning when they say “Get over it.” This is the thing: If you have the option to not think about or even consider history, whether you learned it right or not, or whether it even deserves consideration, that’s how you know you’re on board the ship that serves hors d’oeuvres and fluffs your pillows, while others are out at sea, swimming or drowning, or clinging to little inflatable rafts that they have to take turns keeping inflated, people short of breath, who’ve never even heard of the words hors d’oeuvres or fluff. Then someone from up on the yacht says, “It’s too bad those people down there are lazy, and not as smart and able as we are up here, we who have built these strong, large, stylish boats ourselves, we who float the seven seas like kings.” And then someone else on board says something like, “But your father gave you this yacht, and these are his servants who brought the hors d’oeuvres.” At which point that person gets tossed overboard by a group of hired thugs who’d been hired by the father who owned the yacht, hired for the express purpose of removing any and all agitators on the yacht to keep them from making unnecessary waves, or even referencing the father or the yacht itself. Meanwhile, the man thrown overboard begs for his life, and the people on the small inflatable rafts can’t get to him soon enough, or they don’t even try, and the yacht’s speed and weight cause an undertow. Then in whispers, while the agitator gets sucked under the yacht, private agreements are made, precautions are measured out, and everyone quietly agrees to keep on quietly agreeing to the implied rule of law and to not think about what just happened. Soon, the father, who put these things in place, is only spoken of in the form of lore, stories told to children at night, under the stars, at which point there are suddenly several fathers, noble, wise forefathers. And the boat sails on unfettered."...

The sun had just laid the first orange slices on the horizon. It lit up the manicured grounds of the clubhouse on the rise, the rooftops of the condos in the distance, making the country club look a but like Disney World. Birdie had been to Disney World, but she’d never liked it. It didn’t feel like real life. The view was enough to make a person think that God was smiling on Horatio Balmeade. He would never have to worry about frost, unless it might kill his imported pine trees, which had no business being in Georgia in the first place. A person could assume that his club would never have any problems, that it would always be perfect, and that at some point it was inevitable it would swallow up the mess of the orchard. But Birdie saw it differently. She took it as a good omen that the sun, though it was shining on Horatio Balmeade and all of his glittering property, was the exact same color every morning. That is, it was the exact same color as peaches.

strawberry sunrise Though its name is somewhat evocative of a sweet elderly couple holding hands as they watch the sunrise, this drink is rather bold in its combination of prosecco, white wine, and tequila. In other words, this beautiful farm-to-table beverage has a bit of a sneaky bite. It’s best enjoyed, I’d say, with a lover, though it goes down just as easily with friends over brunch, during an at-home happy hour, or when alone on a Saturday afternoon with your cat/dog/pig/opossum. TIME: 5 MINUTES SERVES: 1 2 strawberries Ground pink peppercorns 1 ounce tequila 2 ounces sauvignon blanc 1 ounce Strawberry Syrup 1½ ounces Strawberry Mint Lemonade 1 ounce prosecco Splash of fresh orange juice Cut the stem out of each strawberry with a “V” cut, then slice each strawberry from top to bottom into ¼-inch-thick slices so that each slice resembles a heart. Take the prettiest slice and cut a small notch in its narrow end. Spread the pink peppercorns on a small plate. Dip one edge of the strawberry slice in the pink pepper until the edge is coated. Set aside, reserving the pink pepper. Fill a wineglass with ice and add the remaining strawberry slices. Add the tequila, sauvignon blanc, strawberry syrup, lemonade, prosecco, and orange juice to the glass. Sprinkle a pinch of pink pepper on top of the drink. Stir with a barspoon. Secure the notched strawberry garnish to the rim of the glass. Serve and enjoy.

Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard." For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity." We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor. Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens. While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon. One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon. The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.

7–8 fresh white peaches, peeled and sliced in small wedges 1 tablespoon fresh lemon juice ½ cup white sugar 1 teaspoon of nutmeg ¼ cup of orange blossom honey 1–2 teaspoons of ground cinnamon cup whole-wheat flour

With what do you fill an empty life? Amorous figures, the self in a dream, the self replicated in another self, the two stacked together, though the arms and legs are always perfectly shaded as in an urn or bas relief. Inside, ashes of the actual life. Ashes, disappointment- And all he asks is to complete his work, to be suspended in time like an orange slice in an ice cube-

They’re all there,” I started to say— But then, where there had been nothing, there was suddenly something. The fog shifted, moved, changed, thickened and thinned at once, sculpting. And I could see them, feel them — people everywhere, surrounding us, figures unfurling from the mist. Nura let out a wordless shout of warning. She raised her hands and shadows roiled around her, around us, shielding us beneath a cover of darkness. The last thing I saw before darkness overtook my vision was the Syrizen’s spears lighting up with warm, orange light, their bodies leaping into the air and flickering into nothing. Simply disappearing. A deafening crash. Blue sparks barely penetrated Nura’s blanket of shadows. I felt the cobblestones under my boots shift. Smoke filled my lungs. My eyes groped frantically in the darkness, finding nothing but black. But then something beyond sight — deeper than sight — sensed a presence beside us, sensed a blade lifting and swinging toward Max— I didn’t think before I grabbed his shoulders and pushed, sliding my body in front of his, grabbing onto the presence and twisting and pulling and snapping as hard as I could. A sharp pain sliced my hands, raised in front of my face— Then I felt myself being yanked backwards, felt the ground shake, felt a sharp impact at the back of my head. And then the darkness melted into something deeper.

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)  

The term honeymoon was coined to refer to the sweetness of a new marriage. But according to Norse legend, a man abducted his bride from a neighboring village. He was then required to take her into hiding until the bride’s family abandoned their search. His whereabouts were known only to his best man. While in seclusion, the couple drank mead, a honeyed wine. 1 ½ oz. good quality bourbon 1 oz. apple cider ½ oz. Calvados ½ oz. honey syrup* A dash of bitters 1 wide slice of orange peel *To make honey syrup, boil ½ cup of water together with a cup of honey until the honey dissolves. Store in a sealed jar. Measure everything into a cocktail shaker and add a good handful of ice. Shake vigorously and then strain the drink into a clear lowball glass with one large piece of ice. Rub the orange peel around the rim of the glass. Garnish with an apple slice. [Source: Original]

Now you can help fight the negative effects of the sun on your skin from the inside out. This doesn’t replace sunscreen, but it will help protect your sensitive skin from the sun’s quite harmful ultra violet rays. Servings: 2 calories: 205 | sodium: 319 mg | dietary fiber: 10.8 | total fat: 3.4 g | total carbs: 40.5 g | protein: 5.6 g Ingredients 2 ½ cups coconut water 1 ½ oranges (sliced, peeled and seeds removed) 2 kiwis (peeled and sliced) 2 tbsp flaxseeds (preferably ground or in powder form) Directions Enjoy this wonderful tasting and practical drink after blending it at high speed for at least 45 seconds.

Lunch. This rotation varies greatly depending on what we have purchased on sale and what leftovers we have in the refrigerator. Here’s a sample: • Monday: mac and cheese and bananas (as a fruit, not mixed in!) • Tuesday: yogurt with fruit and crackers • Wednesday: PB&J with orange slices • Thursday: tuna fish sandwiches and apples • Friday: leftovers • Saturday: lunch meat sandwiches and pickles • Sunday: BLTs

1 cup milk plus: 1. Small bowl cold cereal + blueberries + yogurt 2. 1 egg, scrambled or boiled + 1 slice toast + strawberries 3. 1 cut-up chicken sausage + toast + ½ banana 4. ½ bagel + cream cheese + raspberries 5. 1 slice ham on toast + ½ orange 6. ½ tortilla rolled up with cheese + melon + yogurt 7. Small bowl oatmeal + cut-up bananas and strawberries Lunch and Dinner 1. 1 salmon cake + carrots + rice 2. Fish pie + broccoli 3. 3 oz salmon + cup of pasta + peas 4. 2 fish sticks + cup couscous + veg 5. ½ breast of chicken + veg + small potato 6. Roast chicken + dumplings + veg 7. 1 meat or peanut-butter-and-jelly sandwich + apple + yogurt 8. 1 small homemade pizza + fruit 9. Pasta with tomato sauce and cheese + veg 10. Chicken risotto + veg 11. Ground beef + potato + peas 12. Small tuna pasta bake + veg 13. 4 meatballs + pasta + veg 14. Chicken stir-fry with veg + rice

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

It didn’t take peering at the brass plates at the bottom of the paintings to guess who they must have been: my very own Lord and Lady Uppington, presiding over Uppington Hall in paint as they once had in the flesh. One could almost picture them stepping out of their frames to play host, sweeping aside the tourists and signaling the silent harp into song. The re-enactors were all wrong; from their costumes, they were late Regency, 1820 or so, rather than the pre-Regency period in which I was interested. There was a wide gap between the two, in style and in outlook. But the servants would probably have looked very much the same, in their livery in the Uppington colors, and so would the pre-Victorian Christmas decorations. If I ignored the “party guests” and the other tourists, it was just possible to picture what it might have been like two hundred years ago, when Lord and Lady Uppington had held Christmas at the family seat. I paused, struck by the symmetry of it. It would have been almost exactly two hundred years ago, wouldn’t it? December 1803 to December 2003. It would have been Colin’s ancestors’ first Christmas together after the mad upheaval of their marriage the previous spring. There would have been candles, just as there were now, and the smell of oranges and cloves. There would have been gaily gowned ladies and excited children and tables laden with ratafia biscuits and dried fruit and the inevitable sticky sweet slices of mince pie….

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

Pertemuan mendedahkan diri kita kepada nilaian orang lain. Kita akan saling mencari kekurangan diri masing-masing.

Time to cut the cake, newlyweds." Caroline ushers us over to the sweet little two-tier cake, round and covered in white fondant with what appear to be traditional henna tattoo patterns drawn on it in pale gold. We take the mother-of-pearl-handled knife, apparently the one Caroline and Carl used at their wedding, and, his hand on mine, cut a small slice. We feed each other a generous bite, marveling at the tender almond cake with the poached apricots and white chocolate mousse, light-as-air buttercream scented with vanilla and orange blossom water.

He’s a real piece of work. I watched him slice a girl’s face like he was peeling an orange.” “He never fit in with the Yamaguchi-gumi.

HEART ACTION Build up the courage of others, and also tend to how you treat yourself You are loved by a mighty God. You were made in His image, and you have value beyond measure. Let go of goals for perfection so you can appreciate your strengths, abilities, and unique wonders. Nobody can teach you how to make the perfect cup of tea. It just happens over time. JILL DUPLEIX TANGERINE TEA • 7 to 8 teaspoons of orange pekoe tea leaves • 8 cups boiling water • 2 tangerines, cleaned, cut into 1/4-inch to 1/2-inch slices • whole cloves Warm teapot with hot water, empty it, and dry it off. Add tea leaves to pot. Pour boiling water over leaves and let it steep for 5 minutes. Use a tea cozy to retain heat. Cut tangerine slices in half, stick a few cloves in the rind of the tangerine skins, and place two half slices in each teacup before pouring strained tea. Sweeten with honey or sugar if desired. ... Proving to be examples to the flock.

Will’s Smokey Old-Fashioned 1 1/2 ounces of smoked bourbon (or Makers Mark) Dash of bitters Luxardo cherries and orange slices A sugar cube An ounce of filtered water (or club soda) Muddle the fruit and stir well to dissolve the sugar Add ice cubes

When my hunger grew to the point of distraction, I climbed onto buses and rode to the Marina, Fillmore Street, or Pacific Heights. I toured high-end delis, lingering at polished marble countertops and sampling an olive, a slice of Canadian bacon, or a sliver of Havarti. I asked the questions Elizabeth would have asked: which olive oils are unfiltered; exactly how "fresh" was the albacore, the salmon, the sole; how sweet were the season's first blood oranges?

Lelaki muda itu tersenyum-senyum, masih berdiri saja di ambang pintu, sesekali matanya kembali meliriki pajangan di balik jendela. “Ah, ada surga, kan? Kalau tidak ada surga, rasanya mengecewakan sekali, sudah hidup lama-lama dan melelahkan seperti ini dan tidak dapat pembalasan apa-apa.” “Siapa yang tahu? Rasanya capek sekali juga, kan, kalau habis mati, kau masih harus hidup lagi? Mau di mana juga; surga kek, neraka kek; hidup ya hidup saja. Terus kalau kau sudah bosan hidup di sana, kau bisa apa? Tidak bisa mati, kau kan sudah mati. Nah, terus, orang-orang yang di neraka itu; bagaimana mereka? Di neraka terus saja, selamanya? Mampuslah sudah. Hmmm, sepertinya lebih asyik kalau bisa mati dan sudah, mati saja. Tapi, jangan bilang-bilang orang lain. Kalau kedengaran aku bilang begini, aku akan digantung di menara jam dan dituduh tidak bertuhan. Yah, begitulah orang zaman sekarang. Kalau tidak percaya pada hal yang sama dengan mereka, kau setan. Tidak boleh berpikir sama sekali, sepertinya. Saya rasa, mereka rasa, berpikir itu kerjaannya setan! Padahal kita kan disuruh sering-sering berpikir, benar tidak?

Nad ikut bersama kami, setelah itu. Untuk mengawasi anak-anaknya yang kini hidup sebagai ikan julung-julung, katanya. Dan Nad cukup senang dengan pengaturan itu. Katanya, meskipun mereka sekarang menjadi sesuatu yang berbeda dari yang dia mulanya harapkan, mereka tetaplah anak-anaknya. Dan selama mereka masih hidup dan tenang, dia sudah cukup puas. Menurut Nad, itulah yang dilakukan semua ibu di dunia. “Apa kita akan kembali ke Bumi?” tanya Nad. Saya bilang, saya tidak tahu. Tapi, kami mengunjungi Bumi sewaktu-waktu, kalau tidak sedang bepergian keliling langit. Saya tanya, apakah Nad akan pergi meninggalkan saya dan Beliau dan anak-anaknya di sini, kalau kami kembali ke Bumi. Dia kan, bagaimanapun, adalah kecoa biasa. Kalau dia mau, dia masih bisa hidup seperti kecoa biasa. Akan tetapi, Nad bilang, tidak, dia berniat untuk mengikuti Beliau seterusnya. Karena Beliau menyelamatkannya dan anak-anaknya, dia akan selalu menemani Beliau. Itu yang seharusnya dilakukan orang kalau ia berutang budi: mencari cara untuk membayar utangnya; bahkan meskipun utang itu tidak pernah, dan tidak akan pernah, ditagih.

Mungkin Beliau ingin membuat gambar-gambar lagi? Tempat ini kelihatan seperti ruang lukis yang bagus. Hitam semua, tentu saja, tidak seperti orang-orang yang biasanya menggambar di atas bahan berwarna putih. Tidak, tidak seperti manusia biasa. Beliau melukis dengan kegelapan sebagai kanvas. Akan tetapi, Beliau tidak membawa permen yang bisa dipakai untuk menggambar. Ah, mungkin Beliau lupa; karena itu Beliau termenung, terkejut, dan bingung memikirkan apa yang harus dilakukan sekarang. Saya menggerungkan gas; cara saya untuk mengatakan bahwa semuanya akan baik-baik saja. Tidak apa-apa; semua orang, bahkan yang paling pintar dan paling hebat sekalipun, bisa melupakan sesuatu. Dan, kalau ini adalah kali pertamanya melupakan sesuatu: selalu ada kali pertama untuk segala hal.

Ah, masalah manusia banyak amat. Tetangganya banyak oceh, yang diocehi terlalu memikirkan ocehan orang. Untung saya cuma bus dalam kota. Yang kami ocehkan cuma penurunan kualitas bensin; dan tidak ada yang mendengarkan ocehan kami juga!

Seringkali kita tidak memperhatikan penuh orang berbicara. Atau tidak cukup tahu tentang sesuatu. Lalu berkomentar.

The sun descends as I make my way into the forest, sapphire hues painting the night like a jewel. Lanterns flicker in the distance, guiding me forward. The spread Amelia has set up is illuminated by tall magenta candles bathing the table with a rosy glow. In the center, there's a tiered cake with vanilla frosting, decorated with pink pansies, marigolds, and violets. Beside it is a summer salad with juicy peaches, soft cheese, and pitted cherries--- a perfect pairing to the bruschetta topped with diced tomatoes. Different fruits are scattered across the table, sliced open to show off their vibrant innards--- blood oranges, figs, and plums. Everyone is dressed in white with bright flowers crowning their heads. Carmella pours sangria into crystal cups while Yvette helps Amelia string more lights in the trees. Roisin is seated beside Serena, adding tiny braids into her hair and placing daisies between the plaits.

You can make it at home easy. Just slice up some apple, orange, add cloves, cinnamon, and vanilla. Bring it to a boil and let it simmer. Your house will smell divine.

He circles the shrines, scanning each of them. There's one made in exclusively soft shades of pink, with a bouquet of blush roses at the center. It's surrounded by oysters, each one nestling a pearl. Smooth, heart-shaped rose quartz surrounds the perimeter in a perfect circle. Sliced guava reveals its rosy flesh, next to clamshells full of cherry blossoms. Another is built from a large shell in the center, filled with water that reflects the moon. White magnolias float on the surface, along with golden glitter that sparkles like starlight. Oranges with long stems and blossoms surround the shell, paired with sliced mango drizzled with honey. I swear I know who some of these belong to. The one with green grapes and pears decorated with golden butterfly appliqué must be Genevieve's. Beside it is one crafted from fuchsia carnations and obnoxiously large peonies, with different berries in porcelain dishes painted with bright pink flowers. So obviously Amelia's.

The bottom of the bathtub was grimy and sticky because the water took forever to drain. The hot water made me feel cold and then warm. Soaped up my chest and stomach and face. Got soap in my eye. Stung. Imagined the rabbits the Johnson & Johnson people tortured Clockwork Orange-style with soap just so they knew you couldn’t go blind that way. Soaped up my pussy, legs, and ass. Wished I had a cock. I had to rub myself on stuff. Bet it would be fun to jerk off in the shower. Took the razor and put my leg up on the side of the tub, shaved, and then shaved the other one. My sinuses started to clear. I blew snot out of my nose. Shaved the outside of my pussy, covered my clit with a finger and shaved inside at the top where there was always hair and inside the lips and then all the way through the middle and then all inside the ass. Kept feeling with my fingers for those stubborn hairs I had to keep going over. The water felt like someone spitting at me. The bikini area was a bitch. Ingrown hairs or razor burn. Those lucky bitches back in the seventies could let it all grow out into a giant bush. Sometimes the present seemed just as dumb as the past if you imagined what it would sound like in the future: In ancient times, the female would rub a bladed tool over her genitalia to slice the hair growing from the body even with the surface of the skin, from where it would grow again. I plugged in the laptop and brought it from the coffee table to the couch to watch porn. The way they characterized the women like different breeds. Black bitch. White cunt. Asian slut. The line of spit from the cock to the woman’s mouth. A woman blew two guys. When she took them both in her mouth at the same time, the cocks touched. I wondered if that made the men feel a little gay. A gangbang scene. The men looked pathetic, jerking off as they waited their turn, and then this one dude rubbed his cock in the woman’s hair and then wrapped some of her hair around his cock and jerked off with it. Men are so weird. A girl swallowed and then opened her mouth and stuck out her tongue so you could see she really did swallow it all. An asshole, a wrinkled, gaping hole spitting back the come like an awful little volcano, and you thought to yourself, Why would anyone on Earth want to see that? And yet there it was. Someone on Earth wanted to see just that. The men were bullies. Pulling, slapping, ordering the women around. I put the throw pillow underneath me and started to fuck it. I liked watching the scenes where the women really didn’t look like they wanted it. Like they were just doing it for the money or drugs or whatever. When I came, I came wanting it all. In one way or another, I wanted to be the men, and I wanted to hurt the woman. I wanted to hurt like the woman, and I wanted to hate the men for hurting me. I wanted to be the man at home jerking off wanting to be the man wanting to hurt the woman. And then I wanted to hurt more. Isn’t it a little sad we can’t do a little of everything there is to do? I’ll never know what it feels like to jam my cock into a tight little asshole.

Only those who have lost as much as we have see the particularly nasty slice of smile on someone who thinks they're winning when they say "Get over it.

Mr Devil's Food Cake gave off the distinct impression that the laws of reality simply didn't apply to him. That was the nickname I’d come to in the end. Honourable mention also went to Mr Cacao Orange Gateau, Sir Espresso Walnut Slice and Daddy Dark Chocolate Mousse.

The martini glass teetered on the edge of the tray. When my waiter handed me the glass, the darker pink of the liquid splashed onto the lighter pink of the tablecloth. Maraschino cherries rimmed the orange slice floating in the center and the grenadine tinted the ice cubes pink.