Peel Orange Quotes

You can't eat the orange and throw the peel away - a man is not a piece of fruit.

At lunchtime I bought a huge orange The size of it made us all laugh. I peeled it and shared it with Robert and Dave— They got quarters and I had a half. And that orange it made me so happy, As ordinary things often do Just lately. The shopping. A walk in the park This is peace and contentment. It's new. The rest of the day was quite easy. I did all my jobs on my list And enjoyed them and had some time over. I love you. I'm glad I exist.

She peels an orange, separates it in perfect halves, and gives one of them to me. If I could wear it like a friendship bracelet, I would. Instead I swallow it section by section and tell myself it means even more this way. To chew and to swallow in silence here with her. To taste the same thing in the same moment.

But sometimes when I was starting a new story and I could not get it going, I would sit in front of the fire and squeeze the peel of the little oranges into the edge of the flame and watch the sputter of blue that they made. I would stand and look out over the roofs of Paris and think, 'Do not worry. You have always written before and you will write now. All you have to do is write one true sentence. Write the truest sentence that you know.' So finally I would write one true sentence, and then go on from there.

He said, 'What do you want?' All I could think of was peeling the skin of a Valencia orange in bed on a bright morning with someone pulling me into the covers because they want to spend two or three minutes nestling before starting their day. So I said, 'Not much.

After I go out this door, I may only exist in the minds of all my acquaintances. I may be an orange peel.

Cheerfulness is irritating, but it suits some people. Some people are born for sunlight and orange peel smiles and running on the beach and wild flowers in their hair. Other people are born for nonexistence.

Human beings, however, were different from apples and oranges: The flavor of the peel did not reliably predict the taste of the pulp.

Dear Goat, How does one fall in love? Do you trip? Do you stumble, lose your balance and drop to the sidewalk, graze your knee, graze your heart? Do you crash to the stony ground? Is there a precipice, from which you float, over the edge, forever? I know I'm in love when I see you, I know when I long to see you. Not a muscle has moved. Leaves hang unruffled by any breeze. The air is still. I have fallen in love without taking step. When did this happen? I haven't even blinked. I'm on fire. Is that too banal for you? It's not, you know. You'll see. It's what happens. It's what matters. I'm on fire. I no longer eat, I forget to eat. Food looks silly to me, irrelevant. If I even notice it. But I notice nothing. My thoughts are full and raging, a house full of brothers, related by blood, feuding blood feuds: "I'm in love." "Typically stupid choice." "I am, though, I'm racked by love as if love were pain." "Go ahead. Fuck up your life. It's all wrong and you know it. Wake up. Face it." "There's only one face, it's all I see, awake or asleep." I threw the book out the window last night. I tried to forget. You are all wrong for me, I know it, but I no longer care for my thoughts unless they're thoughts of you. When I'm close to you, in your presence, I feel your hair brush my cheek when it does not. I look away from you, sometimes. Then I look back. When I tie my shoes, when I peel an orange, when I drive my car, when I lie down each night without you, I remain, As ever, Ram

I open the orangutan's door and set a pan of fruits, vegetables, and nuts on the floor. As I close it, her long arm reaches through the bars. She points at an orange in another pan. 'That? You want that?' She continues to point, blinking at me with close-set eyes. Her features are concave, her face a wide platter fringed with red hair. She's the most outrageous and beautiful thing I've ever seen. 'Here,' I say, handing her the orange. 'You can have it.' She takes it and sets it on the floor. Then she reaches out again. After several seconds of serious misgivings, I hold out my hand. She wraps her long fingers around it, then lets go. She sits on her haunches and peels her orange. I stare in amazement. She was thanking me.

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!

A pleasantly situated hotel close to the sea, and chalets by the water's edge where one breakfasted. Clientele well-to-do, and although I count myself no snob I cannot abide paper bags and orange peel. ("Not After Midnight")

From Bought: The Greek's Innocent Virgin ... He drew in a long breath. ‘You are very difficult to please.’ ‘No, I’m not. I’m easy to please. When you peel my orange for breakfast, you please me. When you rub my shoulders before I go to sleep, that pleases me. When you defend me from a nasty comment, that pleases me. I’m easy to please, Angelos.’ Her heart was pounding. ‘Just don’t try and buy me.

I am the woman at the water’s edge, offering you oranges for the peeling, knife glistening in the sun. This is the scent and taste of my skin: citon and sweet. Touch me and your life will unfold before you, easily as this skirt billows then sinks, lapping against my legs, my toes filtering through the rivers silt. Following the current out to sea, I am the kind of woman who will come back to haunt your dreams, move through your humid nights the way honey swirls through a cup of hot tea

Has peeling an orange ever really been worth it?

You know, when you're a fat guy you don't need a reason to sweat. Guys come up to me and go "Jeez... what have you been doing - jumping rope in the attic or something?"..."Umm, no... I peeled an orange about an hour ago, why?

There was nothing left for me to do, but go. Though the things of the world were strong with me still. Such as, for example: a gaggle of children trudging through a side-blown December flurry; a friendly match-share beneath some collision-titled streetlight; a frozen clock, a bird visited within its high tower; cold water from a tin jug; towering off one’s clinging shirt post-June rain. Pearls, rags, buttons, rug-tuft, beer-froth. Someone’s kind wishes for you; someone remembering to write; someone noticing that you are not at all at ease. A bloody ross death-red on a platter; a headgetop under-hand as you flee late to some chalk-and-woodfire-smelling schoolhouse. Geese above, clover below, the sound of one’s own breath when winded. The way a moistness in the eye will blur a field of stars; the sore place on the shoulder a resting toboggan makes; writing one’s beloved’s name upon a frosted window with a gloved finger. Tying a shoe; tying a knot on a package; a mouth on yours; a hand on yours; the ending of the day; the beginning of the day; the feeling that there will always be a day ahead. Goodbye, I must now say goodbye to all of it. Loon-call in the dark; calf-cramp in the spring; neck-rub in the parlour; milk-sip at end of day. Some brandy-legged dog proudly back-ploughs the grass to cover its modest shit; a cloud-mass down-valley breaks apart over the course of a brandy-deepened hour; louvered blinds yield dusty beneath your dragging finger, and it is nearly noon and you must decide; you have seen what you have seen, and it has wounded you, and it seems you have only one choice left. Blood-stained porcelain bowl wobbles face down on wood floor; orange peel not at all stirred by disbelieving last breath there among that fine summer dust-layer, fatal knife set down in pass-panic on familiar wobbly banister, later dropped (thrown) by Mother (dear Mother) (heartsick) into the slow-flowing, chocolate-brown Potomac. None of it was real; nothing was real. Everything was real; inconceivably real, infinitely dear. These and all things started as nothing, latent within a vast energy-broth, but then we named them, and loved them, and in this way, brought them forth. And now we must lose them. I send this out to you, dear friends, before I go, in this instantaneous thought-burst, from a place where time slows and then stops and we may live forever in a single instant. Goodbye goodbye good-

Life and I became friends some years ago - not the sort of exciting friendship I longed for as a child, but a kindly truce, a pleasure in coming home every day to my apartment. I have a moment now and then - as I peel an orange and take it from kitchen counter to table - when I feel almost a pang of contentment, perhaps at that raw colour.

The burning red taste of blood floods my mouth. The sparkle of life sprays out of his cells like citrus mist from an orange peel, and I suck it in.

Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot.

I tried to build an igloo out of orange peel but it kept falling down and even when it stood up I didn't have an eskimo to put in it, so I had to invent a story about 'How Eskimo Got Eaten', which made me even more miserable. It's always the same with diversions; you get involved

the method of drinking tea at this stage was primitive in the extreme. The leaves were steamed, crushed in a mortar, made into a cake, and boiled together with rice, ginger, salt, orange peel, spices, milk, and sometimes with onions!

Liquids require receptacles. This is the great problem of packaging, which every experienced chemist knows: and it was well known to God Almighty, who solved it brilliantly, as he is wont to, with cellular membranes- eggshells, the multiple peel of oranges, and our own skin, because after all we too are liquids. Now, at that time, there did not exist polyethylene, which would have suited me perfectly since it is flexible, light, and splendidly impermeable: but it is also a bit too incorruptible, and not by chance God Almighty himself, although he is a master of polymerization, abstained from patenting it: He does not like incorruptible things.

I’m peeling my hand, she thought. Oh dear Jesus, I’m peeling it like an orange.

A man is not an orange. You can't eat the fruit and throw the peel away.

Zachary peels and eats a mandarin orange in small segments of sunshine as he reads.

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!

When I was at school my jography told me th' earth was shaped like a orange an' I found out before I was ten that th' whole orange doesn't belong to nobody. No one owns more than his bit of a quarter an' there's times it seems there's not enow quarters to go around. But don't you-none o' you- think as you own th' whole orange or you'll find out you're mistaken, an' you won't find it without hard knocks. What children learns from children, is that there's no sense grabbin' at th' whole orange-peel an' all. If you do you'll likely not get even th' pips, an' them's too bitter to eat.

Rather than issuing commands—“Put the orange peel in the bin, please”—we can give information instead: “The orange peel goes in the bin.” Then they can figure out for themselves that they need to take it to the bin. It becomes something they choose to do rather than another order from the adult.

Nothing is more likely to become garbage than orange rind; but for as long as anyone looks at it in delight, it stands a million triumphant miles from the trash heap. That, you know, is why the world exists at all. It remains outside the cosmic garbage can of nothingness, not because it is such a solemn necessity that nobody can get rid of it, but because it is the orange peel hung on God's chandelier, the wishbone in His kitchen closet. He likes it; therefore, it stays. The whole marvelous collection of stones, skins, feathers, and string exists because at least one lover has never quite taken His eye off it, because the Dominus vivificans has his delight with the sons of men.

In the train a Communist denied to me that there was a famine. I flung a crust of bread which I had been eating from my own supply into a spittoon. A peasant fellow-passenger fished it out and ravenously ate it. I threw an orange peel into the spittoon and the peasant again grabbed it and devoured it. The Communist subsided.

Rising up, rising down! History shambles on! What are we left with? A few half-shattered Greek stelae; Trotsky's eyeglasses; Gandhi's native-spun cloth, Cortes' pieces of solid gold (extorted from their original owner, Montezuma); a little heap of orange peels left on the table by the late Robespierre; John Brown's lengthily underlined letters; Lenin's bottles of invisible ink; one of Di Giovanni's suitcases, with an iron cylinder of gelignite and two glass tubes of acid inside; the Constitution of the Ku Klux Klan; a bruised ear (Napoleon pinched it with loving condescension)... And dead bodies, of course. (They sing about John Brown's body.) Memoirs, manifestoes, civil codes, trial proceedings, photographs, statues, weapons now aestheticized by that selfsame history - the sword of Frederick the Great, and God knows what else. Then dust blows out of fresh graves, and the orange peels go grey, sink, wither, rot away. Sooner or later, every murder becomes quaint. Charlemagne hanged four and a half thousand "rebels" in a single day, but he has achieved a storybook benevolence. And that's only natural: historiography begins after the orange has been sucked,; the peeler believes in the "great and beautiful things," or wants to believe; easy for us to believe likewise, since dust reduced truth and counterfeit to the same greyness - caveat emptor. But ends remain fresh, and means remain inexplicable. Rising up and rising down! And whom shall I save, and who is my enemy, and who is my neighbor?

Peeling an Orange Between you and a bowl of oranges I lie nude Reading The World’s Illusion through my tears. You reach across me hungry for global fruit, Your bare arm hard, furry and warm on my belly. Your fingers pry the skin of a naval orange Releasing tiny explosions of spicy oil. You place peeled disks of gold in a bizarre pattern On my white body. Rearranging, you bend and bite The disks to release further their eager scent. I say “Stop, you’re tickling,” my eyes still on the page. Aromas of groves arise. Through green leaves Glow the lofty snows. Through red lips Your white teeth close on a translucent segment. Your face over my face eclipses The World’s Illusion. Pulp and juice pass into my mouth from your mouth. We laugh against each other’s lips. I hold my book Behind your head, still reading, still weeping a little. You say “Read on, I’m just an illusion,” rolling Over upon me soothingly, gently unmoving, Smiling greenly through long lashes. And soon I say “Don’t stop. Don’t disillusion me.” Snows melt. The mountain silvers into many a stream. The oranges are golden worlds in a dark dream.

I could make a poet out of far less promising material. I could make a poet out of two sticks and a piece of orange peel.

Perfect vision only gets in the way, Kyra thought. We all look better when the lights are out.

I glimpsed Alice in Wonderland. Her voice smelled like an orange, though I'd never peeled an orange. I knocked on the walls, in a circle.

The child tells me her grandmother showed her how to cure sadness by sucking the juice of an orange, while standing on a beach. Toss the peels onto a wave. Watch the sadness float away.

who can travel through time. Today she will write about a child at a kitchen table in Cornwall who cannot peel her orange, moaning and whining for help. The mother – creaming butter and sugar and smiling – I tell you what, Melissa. Why don’t I show you how to zest before I peel it? We

And oh, heaven - the crowded playhouse, the stench of perfume upon heated bodies, the silly laughter and the clatter, the party in the Royal box - the King himself present - the impatient crowd in the cheap seats stamping and shouting for the play to begin while they threw orange peel on to the stage.

I look around the room slowly, my loving gaze caressing the part of you Hades could not and will never have. I will keep my promise. I will show your work. In hundreds of years, when we are all dust, people

It’s just how love gets described in the movies. Like in Sleepless in Seattle . . .” This is the movie they showed us last night. “Tom Hanks’s character is musing about why he fell in love with his dead wife, and he says that it was because she could peel an apple in one long strip, or something like that. And I was reading something similar in a book recently, only that was about peeling an orange . . . anyway . . . I’ve just never felt like the way someone peels fruit would be a reason to spend the rest of your life with them.

The built-in preventative of another person meant I couldn’t indulge the animal feelings, couldn’t leave orange peels in the kitchen sink. I dressed right after breakfast instead of haunting my robe all day. Swiped on mascara from a mostly dried-up tube. These were the cogent human labors, the daily tasks that staved larger panics, but living alone had gotten me out of the habit—I didn’t feel substantial enough to warrant this kind of effort. I

I always worked until I had something done and I always stopped when I knew what was going to happen next. That way I could be sure of going on the next day. But sometimes when I was starting a new story and I could not get it going, I would sit in front of the fire and squeeze the peel of the little oranges into the edge of the flame and watch the sputter of blue that they made. I would stand and look out over the roofs of paris and think, 'Do not worry. You have always written before and you will write now. All you have to do is write one true sentence. Write the truest sentence that you know.' So finally I would write one true sentence, and then go on from there. It was easy then because there was always one true sentence that I knew or had seen or had heard someone say. If I started to write elaborately, or like someone introducing or presenting something, I found that I could cut that scrollwork or ornament out and throw it away and start with the first true simple declarative sentence I had written. Up in that room I decided that I would write one story about each thing that I knew about. I was trying to do this all the time I was writing, and it was good and severe discipline.

My goodness, I am made from planets and wood, diamonds and orange peels, now and then, here and there; the iron in my blood was once the blade of a Roman plow; peel back my scalp and you will see my cranium covered in the scrimshaw carved by an ancient sailor who never suspected he was whittling at my skull — no, my blood is a Roman plow, my bones are being etched by men with names that mean sea wrestler and ocean rider and the pictures they are making are pictures of northern stars at different seasons, and the man keeping my blood straight as it splits the soil is named Lucian and he will plant wheat, and I cannot concentrate on this apple, this apple, and the only thing common to all of this is that I feel sorrow so deep, it must be love, and they are upset because while they are carving and plowing they are troubled by visions of trying to pick apples from barrels.

I thought the same color meant the same taste. Tangerines, oranges and the sun. Citrus. When I saw my great-grandmother peel a tangerine with her bare hands while men undes knives for oranges, she become God. I imagined what she could do with the sun.

Somewhere on the other side of it all is Snufkin,’ Moomintroll said to himself. ‘He’s sitting somewhere in the sun, peeling an orange. If I only knew that he knew that I’m climbing these mountains for his sake, then I could do it. But all alone I’ll never manage it.

Last night I asked Alessandro if he ever lies in bed and thinks about chocolate—say, about the way dark chocolate feels in your mouth, or how different it is when spiked with orange peel. He said no. Then he said that the only time he thinks about food in bed is when he wakes up in the middle of the night and wants steak. Somewhere in that clash lies a profound truth about the difference between the sexes.

khan’s mobile unit of doctors and pharmacists served him a tea made from orange peel, kudzu flowers, ginseng, sandalwood, and cardamom. Sipped on an empty stomach, the tea was guaranteed to overcome a hangover and make the khan fit for another day of hunting, eating, and drinking.

Oranges were the prince's favorite fruit. He always peeled tem himself, and took some pleasure in tearing the bright skin away to expose the soft wedges within. He liked the spray of tiny citrus beads, he liked the tangy taste, and above all he liked that an orange is a fruit to be eaten piece by piece.

She peels an orange, separates it in perfect halves, and gives one of them to me. If I could wear it like a friendship bracelet, I would. Instead I swallow it section by section and tell myself it means even more this way. To chew and to swallow in silence with her. To taste the same thing in the same moment.

On the wicker chair the cat lazily raised its head. Meeting my gaze, it got up, padded across the floor and jumped onto my lap. I got rid of the orange peel, which the cat hated. “You can lie here for a bit,” I said, stroking it. “You can. But not all night, you know. I’m going to bed soon.” It began to purr as it curled up on me. Its head sank slowly, resting on one paw, and its eyes, which first had closed with pleasure, were closed in sleep within seconds. “It’s all right for some,” I said.

Then again: there was not exactly a word for Boris and me... It was just about drowsy air-conditioned afternoons, lonely and drunk, blinds closed against the glare, empty sugar packets and dried-up orange peels strewn on the carpet, "Dear Prudence" from the White Album (which Boris adored) or else the same mournful old Radiohead over and over...

We have art in order not to die of the truth.―Friedrich Nietzsche

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.

And across the water, you would swear you could sniff it all; the cinnamon and the cloves, the frankincense and the honey and the licorice, the nutmeg and citrons, the myrrh and the rosewater from Persia in keg upon keg. You would think you could glimpse, heaped and glimmering, the sapphires and the emeralds and the gauzes woven with gold, the ostrich feathers and the elephant tusks, the gums and the ginger and the coral buttons mynheer Goswin the clerk of the Hanse might be wearing on his jacket next week. . . . The Flanders galleys put into harbor every night in their highly paid voyage from Venice, fanned down the Adriatic by the thick summer airs, drifting into Corfu and Otranto, nosing into and out of Sicily and round the heel of Italy as far as Naples; blowing handsomely across the western gulf to Majorca, and then to the north African coast, and up and round Spain and Portugal, dropping off the small, lucrative loads which were not needed for Bruges; taking on board a little olive oil, some candied orange peel, some scented leather, a trifle of plate and a parrot, some sugar loaves.

It was a delicious meal -- skim milk, wheat middlings, leftover pancakes, half a doughnut, the rind of a summer squash, two pieces of stale toast, a third of a gingersnap, a fish tail, one orange peel, several noodles from a noodle soup, the scum off a cup of cocoa, an ancient jelly roll, a strip of paper from the lining of the garbage pail, and a spoonful of raspberry jello.

I grabbed a peeled orange from the desk, held it to my chest, and squeezed. The juices sluiced down my breasts, and I caught the sticky rivers, rubbing nectar into my skin from shoulders to waist.

He may wear what he likes in the future, for I shall never drive with him again. His conduct was shocking. When we passed Highgate Archway, he tried to pass everything and everybody. He shouted to respectable people who were walking quietly in the road to get out of the way; he flicked at the horse of an old man who was riding, causing it to rear; and, as I had to ride backwards, I was compelled to face a gang of roughs in a donkey-cart, whom Lupin had chaffed, and who turned and followed us for nearly a mile, bellowing, indulging in coarse jokes and laughter, to say nothing of occasionally pelting us with orange-peel.

From the slimy, spittle-drenched, sidewalk, they were picking up bits of orange peel, apple skin, and grape stems, and, they were eating them.  The pits of greengage plums they cracked between their teeth for the kernels inside.  They picked up stray bits of bread the size of peas, apple cores so black and dirty one would not take them to be apple cores, and these things these two men took into their mouths, and chewed them, and swallowed them; and this, between six and seven o’clock in the evening of August 20, year of our Lord 1902, in the heart of the greatest, wealthiest, and most powerful empire the world has ever seen.

And the struggle? It feels like the bitter peel of an orange— hard, rough, hiding something tender within. I’ve been fighting the peel for so long, not realizing that underneath there’s sweetness waiting to be found.

And the money came rolling into the pockets of the two greedy aunts. But while all this excitement was going on outside, poor James was forced to stay locked in his bedroom, peeping through the bars of his window at the crowds below. “The disgusting little brute will only get in everyone’s way if we let him wander about,” Aunt Spiker had said early that morning. “Oh, please!” he had begged. “I haven’t met any other children for years and years and there are going to be lots of them down there for me to play with. And perhaps I could help you with the tickets.” “Cut it out!” Aunt Sponge had snapped. “Your Aunt Spiker and I are about to become millionaires, and the last thing we want is the likes of you messing things up and getting in the way.” Later, when the evening of the first day came and the people had all gone home, the aunts unlocked James’s door and ordered him to go outside and pick up all the banana skins and orange peel and bits of paper that the crowd had left behind. “Could I please have something to eat first?” he asked. “I haven’t had a thing all day.” “No!” they shouted, kicking him out the door. “We’re too busy to make food! We are counting our money!

Come on, you two! In you come, Let’s see you dive for a bit of orange peel you don’t want.” It was a bitter, angry voice, and looking down they saw that it came from a small black Seal who was leering at them from a moonlit pool of water.

Why, there’d be soldiers riding guard in the back of potato lorries going to the army’s mess hall—children would follow them, hoping potatoes would fall off into the street. Soldiers would look straight ahead, grim-like, and then flick potatoes off the pile—on purpose. “They did the same thing with oranges. Same with lumps of coal—my, those were precious when we didn’t have no fuel left. There was many such incidents. Just ask Mrs. Godfray about her boy. He had the pneumonia and she was worried half to death because she couldn’t keep him warm nor give him good food to eat. One day there’s a knock on her door and when she opens up, she sees an orderly from the German hospital on the step. Without a peep, he hands her a vial of that sulfonamide, tips his cap, and walks away. He had stolen it from their dispensary for her. They caught him later, trying to steal some again, and they sent him off to prison in Germany—maybe hung him. We’d not be knowing which.

...peel an orange. Do it lovingly--it perfect quarters like little boats...Nothing is more likely to become garbage than orange rind; but for as long as anyone looks at it in delight, it stands a million triumphant miles from the trash heap. That, you know, is why the world exists at all. it remains outside the cosmic garbage can of nothingness, not because it is such a solemn necessity that nobody can get rid of it, but because it is the orange peel hung on God's chandelier, the wishbone in His kitchen closet. He likes it; therefore, it stays. The whole marvelous collection of stones, skins, feathers, and string exists because at least one lover has never quite taken His eye off it, because the Dominus vivificans has His delight with the sons of men.

We made close to forty boxes today. Fifteen truffles (still selling well), but also a batch of coconut squares, some sour cherry gobstoppers, some bitter-coated orange peel, some violet creams, and a hundred or so lunes de miel, those little discs of chocolate made to look like the waxing moon, with her profile etched in white against the dark face. It's such a delight to choose a box, to linger over the shape- will it be heart shaped, round, or square? To select the chocolates with care; to see them nestled between the folds of crunchy mulberry-colored paper; to smell the mingled perfumes of cream, caramel, vanilla, and dark rum; to choose a ribbon; to pick out a wrapping; to add flowers or paper hearts; to hear the silky whisssh of rice paper against the lid-

When he made my favorite bak kut teh, a fragrant, spicy soup with tender pork spare ribs and fat shitake mushrooms, he always had me sample the stock. He taught me to make a big slurping sound as I sipped to avoid burning my tongue. He taught me to discern the warmth of cinnamon, the tang of orange peel, and the mellow licorice of star anise. Most importantly, Ba taught me to appreciate the way a dash of Lin's light soy sauce brightened each of these flavors while pulling them together into a single, harmonious whole.

He said, 'What do you want?' All I could think of was peeling the skin of a Valencia orange in bed on a bright morning with someone pulling me into the covers because they want to spend two or three minutes nestling before starting their day. So I said, 'Not much'.

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil.

I tried to build an igloo out of the orange peel but it kept falling down and even when it stood up I didn't have an eskimo to put in it, so I had to invent a story about 'How Eskimo Got Eaten,' which made me even more miserable. It's always the same with diversions; you get involved.

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread. “The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock.

When I was at school my jography told as th’ world was shaped like a orange an’ I found out before I was ten that th’ whole orange doesn’t belong to nobody. No one owns more than his bit of a quarter an’ there’s times it seems like there’s not enow quarters to go round. But don’t you—none o’ you—think as you own th’ whole orange or you’ll find out you’re mistaken, an’ you won’t find it out without hard knocks.” What children learns from children,’ she says, ‘is that there’s no sense in grabbin’ at th’ whole orange—peel an’ all. If you do you’ll likely not get even th’ pips, an’ them’s too bitter to eat.

We spent afternoons kicking around in the sand, picking through the seaweed for shells, making headdresses of washed-up fishing ropes and hats from Styrofoam cups. Beach rats, we were called. We stopped brushing our hair, and it hung in tangles spun by the salt air. We sprayed Sun-In across our heads and let it turn our hair orange in patches. Our skin peeled, and we didn't much care. We woke up to the feel of sand in our sheets. We covered ourselves in baby oil and iodine and let the sun bake our skin. We smelled like Love's Baby Soft perfume, like summer all year long. We were tanned, with freckles across our noses.

Like most people who love to cook, I like the tangible things. I like the way the knife claps when it meets the cutting board. I like the haze of sweet air that hovers over a hot cake as it sits, cooling, on the counter. I like the way a strip of orange peel looks on an empty plate. But what I like even more are the intangible things: the familiar voices that fall out of the folds of an old cookbook, or the scenes that replay like a film reel across my kitchen wall. When we fall in love with a certain dish, I think that’s what we’re often responding to: that something else behind the fork or the spoon, the familiar story that food tells.

We navigate the produce stands, plucking palms full of cherries from every pile we pass, chewing them and spitting the seeds on the ground. We eat tiny tomatoes with taut skins that snap under gentle pressure, releasing the rabid energy of the Sardinian sun trapped inside. We crack asparagus like twigs and watch the stalks weep chlorophyll tears. We attack anything and everything that grows on trees- oranges, plums, apricots, peaches- leaving pits and peels, seeds and skins in our wake. Downstairs in the seafood section, the heart of the market, the pace quickens. Roberto turns the market into a roving raw seafood bar, passing me pieces of marine life at every stand: brawny, tight-lipped mussels; juicy clams on the half shell with a shocking burst of sweetness; tiny raw shrimp with beads of blue coral clinging to their bodies like gaudy jewelry. We place dominoes of ruby tuna flesh on our tongues like communion wafers, the final act in this sacred procession.

He had been thinking about a way to vocalize to her that he mourned its passing, too: the sense of the children’s intense, zealous need of you, their overwhelming urge to be near you, to study you, to watch you as you peeled an orange, wrote a shopping list, tied your shoes, the feeling that you were their study in how to be human.

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.

She removes the pint of apricots, plump and exquisite as roses, and offers him one. He takes a bite and puts his hand over hers as she takes a bite, the velvety peel and fruit sugar filling her whole mouth. The air between them is complicated, infused with the scents from the bags: toasted sesame, sweet orange blossom water, and fragrant rosewater.

On the table was the familiar map, weighted by three oranges and a cup. Arranging himself in the chair opposite Damen, casual in pants and undershirt, Laurent picked up one of the oranges and started peeling it. One corner of the map rolled up. ‘When Vere fought Akielos at Sanpelier, there was a manoeuvre that broke through our eastern flank. Tell me how that worked,’ Laurent said. *

FOR THE CAKE: Beat together eight soup spoons butter with one cup sugar until fluffy. Mix in two eggs and three soup spoons juice from an orange. In a small bowl, blend one and two-thirds cups flour, a teaspoon baking powder, and half a teaspoon salt. Add dry to wet mixture along with one cup buttermilk. Blend well. Stir in one cup raisins, half a cup chopped walnuts, and one soup spoon finely grated orange peel. Pour the mixture into a buttered pan and bake forty-five to fifty minutes. Cool before icing.   FOR THE ICING: Stir two soup spoons juice of orange and two cups powdered sugar together until the sugar dissolves completely and the icing is smooth. The icing should be thick enough to coat the back of a spoon. If it is too thick, add more liquid; if too thin, add a little sugar.

The Mercy The ship that took my mother to Ellis Island eighty-three years ago was named "The Mercy." She remembers trying to eat a banana without first peeling it and seeing her first orange in the hands of a young Scot, a seaman who gave her a bite and wiped her mouth for her with a red bandana and taught her the word, "orange," saying it patiently over and over. A long autumn voyage, the days darkening with the black waters calming as night came on, then nothing as far as her eyes could see and space without limit rushing off to the corners of creation. She prayed in Russian and Yiddish to find her family in New York, prayers unheard or misunderstood or perhaps ignored by all the powers that swept the waves of darkness before she woke, that kept "The Mercy" afloat while smallpox raged among the passengers and crew until the dead were buried at sea with strange prayers in a tongue she could not fathom. "The Mercy," I read on the yellowing pages of a book I located in a windowless room of the library on 42nd Street, sat thirty-one days offshore in quarantine before the passengers disembarked. There a story ends. Other ships arrived, "Tancred" out of Glasgow, "The Neptune" registered as Danish, "Umberto IV," the list goes on for pages, November gives way to winter, the sea pounds this alien shore. Italian miners from Piemonte dig under towns in western Pennsylvania only to rediscover the same nightmare they left at home. A nine-year-old girl travels all night by train with one suitcase and an orange. She learns that mercy is something you can eat again and again while the juice spills over your chin, you can wipe it away with the back of your hands and you can never get enough.

Palmer? Would you bring us a little brandy?” Back the pewter tray came, with glasses and decanters. Palmer set it down on the occasional table and let a measure of syrup into each of two glasses. He scalped an orange and placed a shaving of peel in each glass. These he compressed with a pestle sufficiently to release their oils but not to macerate them. He added a dash of bitters and a measure of brandy to each glass, finishing with ice.

Hands, teeth, gut, thoughts even, were all simply more or less convenient to human circumstance, as my father was receding from human circumstance, so, too, were all of these particulars, back to some unknowable froth where they might be reassigned to be stars or belt buckles, lunar dust or railroad spikes. Perhaps they already were all of these things and my father's fading was because he realized this: My goodness, I am made from planets and wood, diamonds and orange peels ...

Stir fry!” Rhys proclaimed. “Really?” Finn leaned over his shoulder and peered down at the ingredients in the pan. Rhys moved to the side a little so Finn could reach in and grab something out of it. He sniffed it, then popped it into his mouth. “Well, it’s not terrible.” “Stop my beating heart!” Rhys put his hand over his heart and feigned astonishment. “Has my food passed the test of the hardest food critic in the land?” “No. I just said it wasn’t terrible.” Finn shook his head at Rhys’s dramatics and went to the fridge to get a bottle of water. “And I’m certain that Elora is a much harsher food critic than I’ll ever be.” “That’s probably true, but she’s never let me cook for her,” Rhys admitted, shaking the wok to stir up the vegetables more. “You really shouldn’t let him cook for you,” Finn advised, looking at me for the first time. “He gave me food poisoning once.” “You cannot get food poisoning from an orange!” Rhys protested and looked back at him. “It’s just not possible! And even if you can, I handed you the orange. I didn’t even have a chance to contaminate it!” “I don’t know.” Finn shrugged. A smile was creeping up, and I could tell he was amused by how much Rhys was getting worked up. “You didn’t even eat the part I touched! You peeled it and threw the skin away!” Rhys sounded exasperated. He wasn’t paying attention to the wok as he struggled to convince us of his innocence, and a flame licked up from the food. “Food’s on fire,” Finn nodded to the stove. “Dammit!

It was astonishing how loudly one laughed at tales of gruesome things, of war’s brutality-I with the rest of them. I think at the bottom of it was a sense of the ironical contrast between the normal ways of civilian life and this hark-back to the caveman code. It made all our old philosophy of life monstrously ridiculous. It played the “hat trick” with the gentility of modern manners. Men who had been brought up to Christian virtues, who had prattled their little prayers at mothers’ knees, who had grown up to a love of poetry, painting, music, the gentle arts, over-sensitized to the subtleties of half-tones, delicate scales of emotion, fastidious in their choice of words, in their sense of beauty, found themselves compelled to live and act like ape-men; and it was abominably funny. They laughed at the most frightful episodes, which revealed this contrast between civilized ethics and the old beast law. The more revolting it was the more, sometimes, they shouted with laughter, especially in reminiscence, when the tale was told in the gilded salon of a French chateau, or at a mess-table. It was, I think, the laughter of mortals at the trick which had been played on them by an ironical fate. They had been taught to believe that the whole object of life was to reach out to beauty and love, and that mankind, in its progress to perfection, had killed the beast instinct, cruelty, blood-lust, the primitive, savage law of survival by tooth and claw and club and ax. All poetry, all art, all religion had preached this gospel and this promise. Now that ideal had broken like a china vase dashed to hard ground. The contrast between That and This was devastating. It was, in an enormous world-shaking way, like a highly dignified man in a silk hat, morning coat, creased trousers, spats, and patent boots suddenly slipping on a piece of orange-peel and sitting, all of a heap, with silk hat flying, in a filthy gutter. The war-time humor of the soul roared with mirth at the sight of all that dignity and elegance despoiled. So we laughed merrily, I remember, when a military chaplain (Eton, Christ Church, and Christian service) described how an English sergeant stood round the traverse of a German trench, in a night raid, and as the Germans came his way, thinking to escape, he cleft one skull after another with a steel-studded bludgeon a weapon which he had made with loving craftsmanship on the model of Blunderbore’s club in the pictures of a fairy-tale. So we laughed at the adventures of a young barrister (a brilliant fellow in the Oxford “Union”) whose pleasure it was to creep out o’ nights into No Man’s Land and lie doggo in a shell-hole close to the enemy’s barbed wire, until presently, after an hour’s waiting or two, a German soldier would crawl out to fetch in a corpse. The English barrister lay with his rifle ready. Where there had been one corpse there were two. Each night he made a notch on his rifle three notches one night to check the number of his victims. Then he came back to breakfast in his dugout with a hearty appetite.

From what I’ve gathered during the time I could stomach listening to your omegas exaggerate every good thing about you, Violet is going tonight to try to talk Arion into some deal with real peace between you two. It’s cute how she thinks life is simply that simple. The omegas adore her just for trying to give it a shot.” He flicks an orange peel away after he licks it clean like he’s the wolf. “The only good part of all this is that I now know you’ll never again get laid by those wolves, no matter how much they praise you to Violet. They’ve not just picked out a girlfriend; they’ve picked you out a mate.” I glare at him, and he just grins, never meeting my eyes. “Too bad I’m way out ahead of you,” he adds. “I’d say Vance is winning, if this is a sprint instead of a marathon,” I tell him, still not even sure if I actually want her or if I just want her long enough to piss them all off. “Vance lucked into his moment and failed to follow-through with charming stalkery. She’s leaving a window open for me at night now.” I roll my eyes as I start heading toward the omega wing.

I don’t like stories. I like moments. I like night better than day, moon better than sun, and here-and-now better than any sometime-later. I also like birds, mushrooms, the blues, peacock feathers, black cats, blue-eyed people, heraldry, astrology, criminal stories with lots of blood, and ancient epic poems where human heads can hold conversations with former friends and generally have a great time for years after they’ve been cut off. I like good food and good drink, sitting in a hot bath and lounging in a snowbank, wearing everything I own at once, and having everything I need close at hand. I like speed and that special ache in the pit of the stomach when you accelerate to the point of no return. I like to frighten and to be frightened, to amuse and to confound. I like writing on the walls so that no one can guess who did it, and drawing so that no one can guess what it is. I like doing my writing using a ladder or not using it, with a spray can or squeezing the paint from a tube. I like painting with a brush, with a sponge, and with my fingers. I like drawing the outline first and then filling it in completely, so that there’s no empty space left. I like letters as big as myself, but I like very small ones as well. I like directing those who read them here and there by means of arrows, to other places where I also wrote something, but I also like to leave false trails and false signs. I like to tell fortunes with runes, bones, beans, lentils, and I Ching. Hot climates I like in the books and movies; in real life, rain and wind. Generally rain is what I like most of all. Spring rain, summer rain, autumn rain. Any rain, anytime. I like rereading things I’ve read a hundred times over. I like the sound of the harmonica, provided I’m the one playing it. I like lots of pockets, and clothes so worn that they become a kind of second skin instead of something that can be taken off. I like guardian amulets, but specific ones, so that each is responsible for something separate, not the all-inclusive kind. I like drying nettles and garlic and then adding them to anything and everything. I like covering my fingers with rubber cement and then peeling it off in front of everybody. I like sunglasses. Masks, umbrellas, old carved furniture, copper basins, checkered tablecloths, walnut shells, walnuts themselves, wicker chairs, yellowed postcards, gramophones, beads, the faces on triceratopses, yellow dandelions that are orange in the middle, melting snowmen whose carrot noses have fallen off, secret passages, fire-evacuation-route placards; I like fretting when in line at the doctor’s office, and screaming all of a sudden so that everyone around feels bad, and putting my arm or leg on someone when asleep, and scratching mosquito bites, and predicting the weather, keeping small objects behind my ears, receiving letters, playing solitaire, smoking someone else’s cigarettes, and rummaging in old papers and photographs. I like finding something lost so long ago that I’ve forgotten why I needed it in the first place. I like being really loved and being everyone’s last hope, I like my own hands—they are beautiful, I like driving somewhere in the dark using a flashlight, and turning something into something completely different, gluing and attaching things to each other and then being amazed that it actually worked. I like preparing things both edible and not, mixing drinks, tastes, and scents, curing friends of the hiccups by scaring them. There’s an awful lot of stuff I like.

Just a moment ..., I savour this ... ah, but it’s flown already. ... Only a bit of music, stamping in time, humming-: Girls, you grow warm, - girls, you silently mime, - Dance the flavour of this fruit as we experience it! Make of the orange a dance. Who can be oblivious Of how it drowns in itself, of how it restrains Its very essence of sweetness, holds it back? It Has possessed you. You have deliciously converted it into you. Dance the orange. The warmth of the landscape, It draws you forth, so that your ripeness streams forth Resplendent on the local breezes! A glow arising, revealed Aroma after aroma! Evoke its affinity With the pure, self-denying peel, With the juice which joyously fills it!

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.

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.

That's my little piece of heaven. Go ahead." Ciro followed Remo through the open door to a small enclosed garden. Terra-cotta pots positioned along the top of the stone wall spilled over with red geraniums and orange impatiens. An elm tree with a wide trunk and deep roots filled the center of the garden. Its green leaves and thick branches reached past the roof of Remo's building, creating a canopy over the garden. There was a small white marble birdbath, gray with soot, flanked by two deep wicker armchairs. Remo fished a cigarette out of his pocket, offering another to Ciro as both men took a seat. "This is where I come to think." "Va bene," Ciro said as he looked up into the tree. He remembered the thousands of trees that blanketed the Alps; here on Mulberry Street, one tree with peeling gray bark and holes in its leaves was cause for celebration.

I Won’t Write Your Obituary You asked if you could call to say goodbye if you were ever really gonna kill yourself. Sure, but I won’t write your obituary. I’ll commission it from some dead-end journalist who will say things like: “At peace… Better place… Fought the good fight…” Maybe reference the loving embrace of Capital-G-God at least 4 times. Maybe quote Charles fucking Bukowski. And I won’t stop them because I won’t write your obituary. But if you call me, I will write you a new sky, one you can taste. I will write you a D-I-Y cloud maker so on days when you can’t do anything you can still make clouds in whatever shape you want them. I will write you letters, messages in bottles, in cages, in orange peels, in the distance between here and the moon, in forests and rivers and bird songs. I will write you songs. I can’t write music, but I’ll find Rihanna, and I’ll get her to write you music if it will make you want to dance a little longer. I will write you a body whose veins are electricity because outlets are easier to find than good shrinks, but we will find you a good shrink. I will write you 1-800-273-8255, that’s the suicide hotline; we can call it together. And yeah, you can call me, but I won’t tell you it’s okay, that I forgive you. I won’t say “goodbye” or “I love you” one last time. You won’t leave on good terms with me, Because I will not forgive you. I won’t read you your last rights, absolve you of sin, watch you sail away on a flaming viking ship, my hand glued to my forehead. I will not hold your hand steady around a gun. And after, I won’t come by to pick up the package of body parts you will have left specifically for me. I’ll get a call like “Ma’am, what would you have us do with them?” And I’ll say, “Burn them. Feed them to stray cats. Throw them at school children. Hurl them at the sea. I don’t care. I don’t want them.” I don’t want your heart. It’s not yours anymore, it’s just a heart now and I already have one. I don’t want your lungs, just deflated birthday party balloons that can’t breathe anymore. I don’t want a jar of your teeth as a memento. I don’t want your ripped off skin, a blanket to wrap myself in when I need to feel like your still here. You won’t be there. There’s no blood there, there’s no life there, there’s no you there. I want you. And I will write you so many fucking dead friend poems, that people will confuse my tongue with your tombstone and try to plant daisies in my throat before I ever write you an obituary while you’re still fucking here. So the answer to your question is “yes”. If you’re ever really gonna kill yourself, yes, please, call me.

What's a soufflé?" I sigh, for that is how the word sounds. Soft and sweet as a summer breeze. I repeat the word in my head: Soufflé. Soufflé. "You beat eggs as light as air. And you make a batter of cream and butter, very fresh and the butter as bright as possible and cut very small. Then you flavor it. Master Soyer likes to use an Italian cheese or sometimes the finest bitter chocolate. And into the oven, where it rises so tall you cannot believe it. And when you bite in, it's like having cloud upon your tongue." Jack smacks his lips together. I stir absently at the gruel and wish we had a few currants to sweeten it. And as I think of currants, all manner of other dried fruits swim before my eyes. I've seen them at market in Tonbridge. Great mounds of wizened shining prunes and raisins, orange peel crusted white with sugary syrup, rings of apple like the softest, palest leather.

Add orange peel and cinnamon to milk. Grate the chocolate.' The hard, round cake of chocolate was wrapped in yellow plastic with red stripes, shiny and dark when she opened it. The chocolate made a rough sound as it brushed across the fine section of the grater, falling in soft clouds onto the counter, releasing a scent of dusty back rooms filled with bittersweet chocolate and old love letters, the bottom drawers of antique desks and the last leaves of autumn, almonds and cinnamon and sugar. Into the milk it went. 'Add anise.' Such a small amount of ground spice in the little bag Abuelita had given her. It lay there quietly, unremarkable, the color of wet beach sand. She undid the tie around the top of the bag and swirls of warm gold and licorice danced up to her nose, bringing with them miles of faraway deserts and a dark, starless sky, a longing she could feel in the back of her eyes, her fingertips.

A misty vision of Francesca gazed down at me from a corner of the window. She gave me her wicked-sweet smile and the stars sparked in her pale hair. I wanted to call to her, but I had no voice. I smelled the mixed scents of her, and I imagined the lush, tropical feast I'd prepare for her on our wedding night. I'd slip raw oysters between her lips. We'd share ripe figs and plump, dewy cherries. I'd offer her sweetmeats and honeyed milk, blood oranges peeled and ready, salty artichokes stripped down to the heart. I'd pry open a lobster shell and feed her tender morsels of meat, slowly, slowly. The flavors would mingle and mount and burst inside us like soft explosions. I wanted to believe it would all be possible. I imagined her staring into my eyes while she dragged a buttered artichoke leaf between her teeth and sucked on the flesh. It was good. I rode through the long, lovely night on wave upon wave of pleasure, smelling her, tasting her, touching her... I heard myself moan, and in that fierce embrace, I believed.

GINGER-ORANGE CHEESECAKE Makes 8 servings 1½ cups graham cracker crumbs ⅓ cup butter, melted ⅓ cup white sugar 32 ounces cream cheese, softened ⅔ cup white sugar, plus 2 tablespoons 1 cup sour cream, divided 1 tablespoon grated orange peel 4 eggs 2 cups clementine wedges ½ cup finely chopped crystallized ginger Preparation Preheat oven to 325 degrees. Mix graham cracker crumbs, butter, and ⅓ cup sugar together. Press on bottom of 9² x 3² springform pan and just enough up sides to seal bottom. Place cream cheese, ⅔ cup sugar, ½ cup sour cream, and orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. Bake 1 hour 20 minutes, or until center is set. Cool on wire rack for 15 minutes. Using spatula around edges to loosen, remove side of pan. Refrigerate uncovered 3 hours or until chilled, then cover and continue refrigerating at least 4 hours, but not longer than 48 hours. Mix ½ cup sour cream and 2 tablespoons sugar and spread over top of cheesecake. Top with fresh fruit and crystallized ginger. Store uneaten portion covered with foil in fridge. TWELVE BIANCA Though I wanted to turn and bolt, I didn’t.

From the slimy sidewalk, they were picking up bits of orange peel, apple skin, and grape stems, and they were eating them. The pips of green gage plums they cracked between their teeth for the kernels inside. They picked up stray crumbs of bread the size of peas, apple cores so black and dirty one would not take them to be apple cores, and these things these two men took into their mouths, and chewed them, and swallowed them; and this, between six and seven o'clock in the evening of August 20, year of our Lord 1902, in the heart of the greatest, wealthiest, and most powerful empire the world has ever seen. These two men talked. They were not fools. They were merely old. And, naturally, their guts a-reek with pavement offal, they talked of bloody revolution. They talked as anarchists, fanatics, and madmen would talk. And who shall blame them? In spite of my three good meals that day, and the snug bed I could occupy if I wished, and my social philosophy, and my evolutionary belief in the slow development and metamorphosis of things-in spite of all this, I say, I felt impelled to talk rot with them or hold my tongue. Poor fools! Not of their sort are revolutions bred. And when they are dead and dust, which will be shortly, other fools will talk bloody revolution as they gather offal from the spittle-drenched sidewalk...

Everyone around you is just doing their best to make it through today. Because tomorrow will come, and you have to repeat the same day over and over again.  As a kid, you go into the grocery store, and it feels like a never-ending castle filled with different rooms. You feel like every time you enter, there’s always something new to discover. But as an adult, you’ll start to get mad when they change the aisles around because now you can't find the damn oranges!  I never imagined that I would one day be employed in the magical grocery store my family and I went to every Saturday. I never imagined that the place I swore I’d never end up, would soon become the place where I was stuck. Emotionally and physically. As I watch customers trickle in and out, I create stories for each of them. The guy holding flowers and staring at his watch is probably late for a date. The young woman reading the get well soon greeting cards might have had someone close to her get hurt—or maybe they're sick.  All the stories I create for these people make me happy. They’re out in the world. They’re living whereas I’m only existing. I have nobody to share my oranges with. I have nobody to blow out candles in front of. I’m directionless and alone. This big magical place I once thought of is now holding me hostage. I had love once. I had people around me once. I had someone to grocery shop with on the weekends and laugh with when our groceries dropped through the bag. I once had someone to argue with over who was allowed to push the cart. I once had someone who would peel my oranges for me when we got home. Now, my oranges sit and rot in the bowl on my small kitchen table. I have to throw them away most of the time. Yet, I still buy them because it reminds me of something I once had. Is that all life is?

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

Holy gallnipper, how long till we hit the magic trail? It’s gloomier than my own funeral I here.” Camille adjusted the bag’s rope and looked at Ira. “Don’t even joke about that.” Since the moment they’d entered the forest, she’d felt like something was listening. Like they’d woken some sleeping creature, and now it followed them with silent cunning. The deafening chants had not returned to pierce her eardrums, but danger still felt close. A few paces ahead of her, Oscar peeled away another cobweb, the octagonal spinning so massive Camille didn’t even want to imagine the size of the spider that had created it. “Mate, you got a stomach made of iron,” Ira said. A flash of orange and black swept in front of Camille’s eyes and she felt an odd tug on her dress. She looked down and froze. A spider with a body the size of her first flexed its hairy legs on her skirt. It started to scuttle up. Her scream echoed through the forest as she swiped the spider off. It hit the marshy ground and scampered under a log. Oscar grabbed her arm and pulled her toward him. “Did it bite you?” She shook her head, arms and legs stiff with fear. “I’ve never seen one so bloody big,” Ira said, running past the log as though the spider would leap out at him. Oscar started walking again, his hand on the small of her back. She exhaled with more than one kind of relief. He was at least still concerned for her. As they started to pick up their pace, another black critter swung down from a nearby tree. Camille say it flying toward them, but her warning shout was too slow. The spider landed on Oscar’s shoulder, fat and furry and swift as its legs darted up his neck. Oscar shouted an obscenity as he whacked the giant from his skin. Camille heard it thud against the leafy forest floor. Unfazed, the spider quickly sprang to its finger-length legs and darted toward her boot. Her shrieks echoed again as it leaped onto her hem. With his foot, Ira knocked the spider back to the ground, and before it could bounce back up, Oscar smashed it with a stick. The squashed giant oozed yellow-and-green blood onto the marshy ground. Camille gagged and tasted her breakfast oats in the back of her mouth. “What in all wrath are those monsters?” Ira panted as he twisted around, looking for more. Camille looked up to the trees to try and spot any others that might be descending from glossy webbing. Terror paralyzed her as her eyes landed on a colony of glistening webs in the treetops. An endless number of black dots massed above their heads, dangling from tree limbs. Oscar and Ira followed her horrified stare. “Run,” Oscar whispered. Camille sprinted forward, her skin and scalp tingling with imaginary spider legs. The bag of provisions slammed against her back, tugging at her neck, but she didn’t care. They didn’t slow down until the gigantic spiderwebs grew sparse and the squawk of birds took over.

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.