Pepper Jack Quotes

It’s weird, how you have no idea how far you’ve come until suddenly you can’t find the way back.

There’s a ghost of a smirk on Pepper’s face, but she’s so close, I can hear it more than I can see it. “Pepper and Jack,” she corrects me. Then her eyes light up. “Pepperjack.

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.

They [the Jesuit boys] were full of corny quips and Eastern college talk and had nothing on their bird-beans except a lot of ill-understood Aquinas for stuffing for their pepper.

The cave had an immense ceiling peppered with tiny cracks which let in shafts of light whenever the sun broke through the clouds. The cave walls positively sang as water trickled down their smooth faces, and the trickles formed pools on the cave floor so dark that they seemed to have no bottom.

Our gardening forebears meant watermelon to be the juicy, barefoot taste of a hot summer's end, just as a pumpkin is the trademark fruit of late October. Most of us accept the latter, and limit our jack-o'-latern activities to the proper botanical season. Waiting for a watermelon is harder. It's tempting to reach for melons, red peppers, tomatoes, and other late-summer delights before the summer even arrives. But it's actually possible to wait, celebrating each season when it comes, not fretting about its being absent at all other times because something else good is at hand.

Jactricia," I snicker, before I even realize what I'm saying--- and then we're both red in the face, because it's the first time we've mutually acknowledged the extreme awkwardness that is strangers actually, legitimately shipping us online. Pepper clears her throat. "Well, obviously, we need to petition for a better ship name." Some of the awkwardness diffuses, but the tension is still there, tight like a coil between us. "Jepper? Pack?" "Pass," she says, nudging me with her elbow again---and then something shifts. The apartment is eerily still, with the same kind of quiet there was in the pool the other day, where you're not sure if it's actually quiet or if the rest of the world's sounds just don't apply to you anymore. "Maybe just Jack and Pepper, then," I concede. There's a ghost of a smirk on Pepper's face, but she's so close, I can hear it more than I can see it. "Pepper and Jack," she corrects me. Then her eyes light up. "Pepperjack." It's ridiculous, but the word is like a key turning into a lock. And then impossibly, even though some part of me knew it would happen the moment I saw Pepper walk out of the subway, we lean in and our lips touch and we're kissing on my couch.

HOW TO USE THIS BOOK WHAT TO DO FIRST 1. Find the MAP. It will be there. No Tour of Fantasyland is complete without one. It will be found in the front part of your brochure, quite near the page that says For Mom and Dad for having me and for Jeannie (or Jack or Debra or Donnie or …) for putting up with me so supportively and for my nine children for not interrupting me and for my Publisher for not discouraging me and for my Writers’ Circle for listening to me and for Barbie and Greta and Albert Einstein and Aunty May and so on. Ignore this, even if you are wondering if Albert Einstein is Albert Einstein or in fact the dog. This will be followed by a short piece of prose that says When the night of the wolf waxes strong in the morning, the wise man is wary of a false dawn. Ka’a Orto’o, Gnomic Utterances Ignore this too (or, if really puzzled, look up GNOMIC UTTERANCES in the Toughpick section). Find the Map. 2. Examine the Map. It will show most of a continent (and sometimes part of another) with a large number of BAYS, OFFSHORE ISLANDS, an INLAND SEA or so and a sprinkle of TOWNS. There will be scribbly snakes that are probably RIVERS, and names made of CAPITAL LETTERS in curved lines that are not quite upside down. By bending your neck sideways you will be able to see that they say things like “Ca’ea Purt’wydyn” and “Om Ce’falos.” These may be names of COUNTRIES, but since most of the Map is bare it is hard to tell. These empty inland parts will be sporadically peppered with little molehills, invitingly labeled “Megamort Hills,” “Death Mountains, ”Hurt Range” and such, with a whole line of molehills near the top called “Great Northern Barrier.” Above this will be various warnings of danger. The rest of the Map’s space will be sparingly devoted to little tiny feathers called “Wretched Wood” and “Forest of Doom,” except for one space that appears to be growing minute hairs. This will be tersely labeled “Marshes.” This is mostly it. No, wait. If you are lucky, the Map will carry an arrow or compass-heading somewhere in the bit labeled “Outer Ocean” and this will show you which way up to hold it. But you will look in vain for INNS, reststops, or VILLAGES, or even ROADS. No – wait another minute – on closer examination, you will find the empty interior crossed by a few bird tracks. If you peer at these you will see they are (somewhere) labeled “Old Trade Road – Disused” and “Imperial Way – Mostly Long Gone.” Some of these routes appear to lead (or have lead) to small edifices enticingly titled “Ruin,” “Tower of Sorcery,” or “Dark Citadel,” but there is no scale of miles and no way of telling how long you might take on the way to see these places. In short, the Map is useless, but you are advised to keep consulting it, because it is the only one you will get. And, be warned. If you take this Tour, you are going to have to visit every single place on this Map, whether it is marked or not. This is a Rule. 3. Find your STARTING POINT. Let us say it is the town of Gna’ash. You will find it down in one corner on the coast, as far away from anywhere as possible. 4. Having found Gna’ash, you must at once set about finding an INN, Tour COMPANIONS, a meal of STEW, a CHAMBER for the night, and then the necessary TAVERN BRAWL. (If you look all these things up in the Toughpick section, you will know what you are in for.) The following morning, you must locate the MARKET and attempt to acquire CLOTHING (which absolutely must include a CLOAK), a SADDLE ROLL, WAYBREAD, WATERBOTTLES, a DAGGER, a SWORD, a HORSE, and a MERCHANT to take you along in his CARAVAN. You must resign yourself to being cheated over most prices and you are advised to consult a local MAGICIAN about your Sword. 5. You set off. Now you are on your own. You should turn to the Toughpick section of this brochure and select your Tour on a pick-and-mix basis, remembering only that you will have to take in all of it.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float several mushroom slices on top as a garnish. Irma York tested this recipe. She couldn’t write down how many cups it makes because her husband, Gus, kept sneaking it out of her slow cooker.

Cream of Cheat Mushroom Soup (This is one of Edna Ferguson’s recipes and she named it herself.)   2 cups chicken broth 8-ounce package sliced mushrooms (fresh, from the grocery store) with 12 perfect slices reserved for garnish 1 can (10 ¾ ounces) condensed Cream of Chicken Soup (undiluted) 2 cans (10 ¾ ounces each) condensed Cream of Mushroom Soup (undiluted) 1 cup heavy cream 8 oz. shredded Gruyere (or any good Swiss cheese, or even Monterey Jack) ½ teaspoon freshly ground black pepper   Combine the chicken broth and the package of mushrooms (remember to reserve those 12 perfect slices for the garnish) in a blender. Zoop them up. Add the can of Cream of Chicken soup to the blender. Zoop it all up. Spray the inside of a 4-quart slow cooker with Pam. Add the contents of the blender to the crock-pot. Add the cans of Cream of Mushroom soup to the crock-pot. Stir. Add the heavy cream, shredded cheese, and ground black pepper. Stir again. Cook on LOW for 4 to 5 hours. Ladle into bowls. Sprinkle with parsley and float

Cheesy Spicy Corn Muffins This recipe is from Danielle Watson. She argued that it really isn’t a recipe since it’s not made from scratch, but we told her that didn’t matter.   1 package corn muffin mix, enough to make 12 muffins 4-ounce can well-drained diced green chilies (Danielle uses Ortega brand) ½ cup finely shredded sharp cheddar cheese (or Monterey Jack)   Preheat oven according to the directions on the corn muffin package. Prepare the corn muffin mix according to package directions. Add the green chilies and the shredded cheese, and stir well. Line muffin pans with a double layer of cupcake papers and spray the inside with Pam. Spoon the batter into the cupcake papers. Bake according to corn muffin package directions. Danielle says to tell you that if you have visiting relatives who don’t like any spice at all, you can substitute a half can of well-drained whole-kernel corn for the peppers. Yield: Whatever it says on the package and a little more.

Cheesy Chicken with Avocado and Tomato Salsa Avocados were in season when we arrived in the Dominican Republic, and we said fat and calories be damned and devoured them regularly. This recipe showcases them—and the delicious Dominican cheeses—beautifully. 1⁄3 cup cornmeal Salt and freshly ground black pepper 1⁄4 teaspoon hot red pepper flakes 4 boneless chicken breasts 3 tablespoons olive oil 1 clove garlic, halved 1⁄2 lime 1⁄2 cup fresh or store-bought tomato salsa 1 avocado, peeled, pitted, and thickly sliced 4 slices mild melting cheese (such as Monterey Jack, mild cheddar, or queso de freir) Fresh cilantro, chopped 1. Combine cornmeal, salt, pepper, and red pepper flakes. Dredge the chicken breasts in the mixture. 2. Heat olive oil in a large frying pan with a lid and gently sauté the garlic for a minute or so. Add the chicken breasts, and sauté until a golden-brown crust has formed on both sides and the breasts are almost done, about 5–7 minutes per side. Squeeze the lime over the chicken. 3. Top each breast with some salsa, a couple of slices of avocado, and a slice of cheese. Lower heat, cover, and cook a minute or two longer until the cheese has melted. Garnish with the cilantro and serve with rice and more sliced avocado and tomato on the side. Serves 4 Tip • This recipe can be easily adapted for the barbecue: Marinate the chicken briefly in a mixture of lime juice, olive oil, chopped cilantro, red pepper flakes (or chopped hot pepper), chopped garlic, and salt and pepper. Grill over medium-high heat until the chicken is almost done, about 5 minutes per side. Top each breast with salsa, a couple of slices of avocado, and a slice of cheese. Cover the grill and cook a minute or two longer until the cheese has melted.

Ingredients: 1 tbsp. olive oil 1 lb. boneless chicken breast, cut into cubes ¼ cup chopped white onion 1 cup chicken broth 4-oz. can chopped green chilies 1 tsp. garlic powder 1 tsp. ground cumin ½ tsp. oregano ½ tsp. cilantro leaves ¼ tsp. ground red pepper 16-oz. can Great Northern beans, undrained   (Topping) Shredded Monterey jack cheese Chopped scallion Cilantro Directions: -In saucepan, sauté chicken in oil for five minutes, stirring often.

I’ve never been to anything with an ice sculpture,” Megan said. She covered her jack-o’-lantern smile. “You don’t want me to meet your friends looking like this. I can sneak out of here. Nobody needs to know, assuming Candy and Alan can keep their mouths shut. We can do this some other time, after you’ve fixed ma toof.” “Don’t you dare leave,” he said. “Alan will cry.” “He does look like a crier.” “It’s the glasses,” Drew said.

His name was Pepper Jack. Or, that what's we called him. OK, no one really did, but we should have. It would have been a cool name for a guy, and a pretty accurate one to boot.

This ocean, humiliating in its disguises" This ocean, humiliating in its disguises Tougher than anything. No one listens to poetry. The ocean Does not mean to be listened to. A drop Or crash of water. It means Nothing. It Is bread and butter Pepper and salt. The death That young men hope for. Aimlessly It pounds the shore. White and aimless signals. No One listens to poetry.

The November Road Playlist “Don’t Think Twice, It’s All Right”—Bob Dylan “’Round Midnight”—Billy Taylor Trio “Will You Love Me Tomorrow?”—The Shirelles “Follow the Yellow Brick Road” from The Wizard of Oz—Judy Garland “How Can You Lose”—Art Pepper “Night and Day”—Ella Fitzgerald “I Saw Her Standing There”—The Beatles “Jack O’Diamonds”—Ruth Brown “Ring of Fire”—Johnny Cash “Somebody Have Mercy”—Sam Cooke “Something Cool”—June Christy “Prisoner of Love”—James Brown “It’s My Party”—Lesley Gore “Blowin’ in the Wind”—Peter, Paul and Mary “I’m Walkin’”—Fats Domino “You’re Getting to Be a Habit with Me”—Frank Sinatra “’Round Midnight”—Thelonious Monk

This ocean, humiliating in its disguises Tougher than anything. No one listens to poetry. The ocean Does not mean to be listened to. A drop Or crash of water. It means Nothing. It Is bread and butter Pepper and salt. The death That young men hope for. Aimlessly It pounds the shore. White and aimless signals. No One listens to poetry. — Jack Spicer, "This ocean, humiliating in its disguises," The Collected Books of Jack Spicer. (Black Sparrow Books; First Edition edition July 1975)

She starts out with pork-n-beans right out of the can, adds some kidney beans, a pound of bacon, and a pint of chopped-up ham, peppers, onions, and spicy barbecue sauce, but that's not her secret. It's a double shot of Jack Daniels and a tablespoon of red pepper flakes. That's her secret-and it makes the beans

You bitch!”  He screamed. “You tricked me—just like Kevin!”  Lexy’s brain was screaming for her to run, but her legs felt like tree trunks rooted to the spot.  Jason’s eyes were wild, his face a mask of rage.  “No one crosses me,” he sputtered. “You saw what happened to Kevin when he tried it.  He got his and now you’ll get yours, too!  Jason lunged for Lexy, wrapping his hands around her throat, squeezing with all his might.  Lexy tried to fend him off, but her air supply was dwindling, stars swam before her eyes, everything was starting to turn black. She thought of Nans and Sprinkles.  What would they do without her? Jason’s face, only inches from hers, was screwed up in anger as he focused his energy on choking the life out of her.  With one last burst of strength, she reached into her purse. Her hand closed on a round cylinder. She brought her hand up in between their faces, pressed the button on the cylinder and sprayed.   Lexy heard Jason scream, then felt him release his hold on her neck.  She slumped to the floor gasping for air, but finding only the heavy mist of pepper spray, which her lungs violently coughed out again.   Hearing a thunderous crash and the sound of splintering wood, she peered through teary eyes toward the direction of the sound just in time to see Jack and several members of the BRPD come barreling through the door with their guns drawn.

Nora looked without appetite at the cheese selection Adam was putting on the table- insipid white cheddar, blue that wasn't half blue enough, Camembert that looked too firm to have been out of the fridge for very long- and thought with yearning of chunks of Monterey Jack scattered with toasted pecans, melting slices of Swiss draped over prosciutto, Neufchatel spread thickly on a warm bagel, scarmoza drizzled with olive oil and sprinkled with black pepper.

Leeds, Massachusetts lived in Gaspar Bantam’s memory as a city of perpetual gloaming, of eternal October. In every memory, in every dream, the faces of jack-o’-lanterns flickered from cornhusk-garlanded porches, treetops glowed orange and red under a sky of charcoal clouds, leaves crunched under your shoes like the snaps and cracks of radio static. The baskets at the farmer’s market spilled over with red and yellow peppers curled like beckoning fingers, and bulbs of garlic hung from knotted strings like clustered nests of pupae. You’d pull the comforter around you for warmth in the mornings but throw your jacket over the bike rack in the sun-seared afternoons before playing Pirates of the Woods. The whole village thrummed and hummed to the constant soundtrack of the peepers and the crickets and the whoosh of trucks on the rush and rumble Interstate. Autumn is said to solemnly herald a kind of dying, but in Leeds, in that shadowy little city tucked into a curve of the mighty Connecticut River, the season is an ecstatic celebration of the fury of death’s rebirth.

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

Soon he would be able to speak again, and yet what words would suffice in this moment? Torin knew the heavy burdens Adaira carried. And while he once would have endeavored to take them from her, those thoughts had died over the years as he found his place with the guard. She was laird now, and the best he could do was to carry the burdens alongside her. He sat with her in that tender silence. If his life had not been interrupted by the sting of an enchanted blade, he would have spoken. He would probably have become frustrated, wondering what Adaira and Jack had done to bring the storm. He would have peppered her with questions he felt entitled to have answers to. He would have said anything to fill the roar of such silence, but now he understood it better. The weight of each word he uttered, and how his words unfolded in the air. He was far more mindful of them now, understanding that most of them were worthless. He was a man built from many regrets, and he didn’t want to add to that number.

Please, I could take you in a race in a heartbeat." She laughs out loud. "Wanna bet?" "Sure. Let's go." She follows my eyeline to the edge of the pool like she might actually race me, but then I reach forward and tug her cap off her head in one swift motion, her blonde hair spilling into the pool in wet tangles around her face and shoulders. "Foul!" Pepper crows, yanking it back from me. "You know, for someone named Pepper, you're pretty salty about losing." She groans at my pun as she shoves her hair back into the cap, but then counters, "For someone named Jack, you're pretty bad at knowing when to hit the road." "Wow, Burger Princess, sick burn." And damn if she hasn't gone and done it again--- distracted me right at a peak moment for me to most fully make an ass of myself. The soccer ball is sailing over our heads, and Pepper's already plowing through the water with the focus of a shark, halfway to where it's about to smack into no man's land. Not on my watch. I reach out and grab her ankle and yank her back the way she's done to me too many times to count, but unlike me, she seems to be expecting it--- expecting it so readily, she snaps her body through the water like a rubber band, using me as an anchor for momentum, and before I know it, she's got a palm squarely on top of my head and is dunking my entire body underwater.

Approximately three thousand people work for the Bureau of Engraving. It takes 490 notes to make a pound, and it would require 14.5 million notes to make a stack one mile high. Coin and paper account for only about 8 percent of all the dollars in the world. The rest are merely numbers in a ledger or tiny electronic blips on a computer chip. At the end of the process, the workers bundle the bills into packages of 100, which they then stack into bricks of 4,000. These bricks are loaded onto a pallet for transport to the basement from where they will be sent to the various Federal Reserve offices around the nation for distribution to banks and the public. Along the way, the curious visitors pepper the guides with questions: Q. Why are so many employees listening to music on headphones? A. To block the loud sound of the printing, cutting, and stacking machines. Q. Why are some of them eating? A. They are on break. Q. Why are all of the checkers so fat? A. Because they sit all day and watch money go by with little chance for exercise.

You can't just casually tell someone you carry caramel sauce around and walk away like that's a normal thing!

It’s weird, how you have no idea how far you’ve come until suddenly you can’t find the way back.

Side One of 1967–1970 is up there with Side Three of Hot Rocks in the annals of great vinyl sides. (“Strawberry Fields,” “Penny Lane,” “Sgt. Pepper,” “With a Little Help,” “Lucy,” “A Day in the Life,” and “All You Need Is Love” vs. “Jumpin’ Jack Flash,” “Street Fighting Man,” “Sympathy for the Devil,” “Honky Tonk Women,” and “Gimme Shelter.” Damn.) For the Beatles, it was just another rip-off repackage.

You should call him Pepper Jack Cheese." I laugh. "Why?" "Why not?" I look down at the dog. He doesn't look like a piece of cheese. I'm not sure any dog looks like cheese. "Pepper Jack." I say trying the name out on him. "do you feel like a Pepper Jack?" "Pepper Jack Cheese." Marjorie corrects. "He deserves the full name.

This ocean, humiliating in its disguises Tougher than anything. No one listens to poetry. The ocean Does not mean to be listened to. A drop Or crash of water. It means Nothing. It Is bread and butter Pepper and salt. The death That young men hope for. Aimlessly It pounds the shore. White and aimless signals. No One listens to poetry. — Jack Spicer, “This ocean, humiliating in its disguises,” The Collected Books of Jack Spicer. (Black Sparrow Books; First Edition edition July 1975)

KELLY’S QUICHE  Ingredients: 8 oz. can refrigerator crescent rolls 2 eggs, slightly beaten 1 cup half and half 1 tbsp. grated Parmesan cheese 1 tbsp. minced onion Salt and pepper to taste 8 oz. shredded Monterey Jack cheese 1 to 1 1/2 cups cubed cooked meat (I like bacon or ham – if using bacon, crumble it) Directions:

Daddy Jack and Fanny don’t care what I do as long as I stay out of the kitchen. She looms over the stove, madly coating everything she cooks with cayenne pepper and several shakes of Tabasco.

Fines, often in the thousands of dollars, are assessed against many prisoners when they are sentenced. There are twenty-two fines that can be imposed in New Jersey, including the Violent Crime Compensation Assessment (VCCA), the Law Enforcement Officers Training & Equipment Fund (LEOT), and Extradition Costs (EXTRA). The state takes a percentage each month out of a prisoner’s wages to pay for penalties. It can take decades to pay fines. Some 10 million Americans owe $50 billion in fees and fines because of their arrest or imprisonment, according to a 2015 report by the Brennan Center. If a prisoner who is fined $10,000 at sentencing relies solely on a prison salary, he or she will owe about $4,000 after making monthly payments for twenty-five years. Prisoners often leave prison in debt to the state. And if they cannot continue to make regular payments—difficult because of high unemployment among ex-felons—they are sent back to prison. High recidivism is part of the design. Most of the prison functions once handled by governments have become privatized. Corporations run prison commissaries and, since the prisoners have nowhere else to shop, often jack up prices by as much as 100 percent. Corporations have taken over the phone systems and grossly overcharge prisoners and their families. They demand exorbitant fees for money transfers from families to prisoners. And corporations, with workshops inside prisons, pay little more than a dollar a day to prison laborers. Food and merchandise vendors, construction companies, laundry services, uniform companies, prison equipment vendors, cafeteria services, manufacturers of pepper spray, body armor, and the array of medieval-looking instruments used for the physical control of prisoners, and a host of other contractors feed like jackals off prisons. Prisons, in America, are big business.

Stuffed Quinoa Peppers ½ pound light ground beef or turkey (optional) 1 ½ cups cooked quinoa ½ pack salt-free taco seasoning 6 red bell peppers, halved and seeded ¾ cup low-sodium black beans, drained and rinsed ½ cup finely chopped fresh cilantro 1 cup corn kernels 1 teaspoon garlic powder 1 can green chiles ½ teaspoon onion powder 1 cup diced cherry tomatoes ¼ cup light or fat-free feta cheese ½ cup shredded pepper jack cheese Preheat the oven to 425 ° F. If using beef or turkey, cook it with the taco seasoning. If leaving the beef out, then mix the taco seasoning in with the cooked quinoa. Place the bell pepper halves on a foil-lined baking sheet with the cut side down. Spray the peppers with olive oil (either from a sprayer or a store-bought can) and roast for about 10 minutes. Mix the beef or turkey (if using), quinoa, beans, cilantro, corn, garlic powder, chiles, onion powder, tomatoes, and feta in a large bowl. Flip the peppers, cut side up, and fill with the quinoa mixture. Place back in the oven for another 10 minutes and sprinkle the pepper jack on top for the last minute or so, until melted.

SHOPPING LIST PANTRY •Balsamic vinegar •Bay leaves •Black beans, low-sodium (1 [15-ounce] can) •Black pepper, freshly ground •Broth, low-sodium vegetable (4 cups) •Brown sugar •Canola oil •Capers •Cayenne pepper •Chili powder •Cornstarch •Crackers, whole-grain •Cumin, ground •Lentils (1 [15-ounce] can) •Olive oil •Paprika •Quinoa •Rice, long-grain brown •Salsa •Salt •Soy sauce, low-sodium FRESH PRODUCE •Basil (1 bunch) •Cucumbers, Kirby or Persian (4) •Garlic (3 cloves) •Ginger (2-inch piece) •Lemons (2) •Mushrooms, brown cremini or baby bella (10 ounces) •Onions, yellow (2) •Parsley (1 bunch) •Peppers, red bell (4) •Scallions (1 bunch) •Tomatoes, plum (1 pound) PROTEIN •Beef, top sirloin (1 pound) •Chicken, skinless, boneless breast (6 ounces) •Eggs, large (5) •Salmon, smoked (5 ounces) DAIRY •Cheese, Monterey Jack or Cheddar (5 ounces)

But what if the sketches based on Jack Thayer’s account were right? What if Titanic had split open, the two halves plummeting, broken ends first? Then some of what was inside would have tumbled into the ocean like salt and pepper pouring out of shakers. I visualized the ship not just breaking in two but falling to the bottom, with the heaviest pieces heading straight down and lighter ones drifting in the current, just as I had seen with Scorpion and Thresher. It played out like a film in my head and, all of a sudden, it was as clear as a bell. I shouldn’t be searching for the ship. I should be searching for the debris trail. A mile-long trail would be easier for me to find than an 883-foot ship that was maybe in one piece, maybe not.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked