Pistachio Quotes

All the light of the day, fleeing the earth, seemed for one brief moment to take refuge in the sky; pink clouds spiralled round the full moon that was as green as pistachio sorbet and as clear as glass; it was reflected in the lake.

She turned back to inspect a bank of greens: olive, jade, leaf, kiwi, lime, a silver-green like the back of birch leaves, a bright pistachio.

The pistachio: it's just like our politics. When the two sides are divided, that's when the nuts come out.

All events are linked together in the best of possible worlds; after all, if you had not been driven from a fine castle by being kicked in the backside for love of Miss Cunegonde, if you hadn't been sent before the Inquisition, if you hadn't traveled across America on foot, if you hadn't given a good sword thrust to the baron, if you hadn't lost all your sheep from the good land of Eldorado, you wouldn't be sitting here eating candied citron and pistachios. - That is very well put, said Candide, but we must cultivate our garden.

Writing is a closed pistachio shell.

And you, my best friend on earth, my soul sister who shares Chunky Monkey scoops and beefcake e-mails at the drop of a hat, the woman who made me wear a frothy, ruffled lime-colored bridesmaid dress that added fifteen pounds to my hips, are going to spill your guts to me, aren’t you? (Sunshine) No fair and the dress wasn’t lime, it was mint. (Selena) It was lime-icky green and I looked like a sick pistachio. (Sunshine)

The things we do when we expect our lives to continue are naturally and properly different than the things we might do if we expected them to end abruptly. We go easy on the lard and tobacco, smile dutifully at yet another of our supervisor's witless jokes, read books like this one when we could be wearing paper hats and eating pistachio macaroons in the bathtub, and we do each of these things in the charitable service of the people we will soon become.

The chaiwallah brought sabz chai, Kashmiri-style. It was pink and milky, sprinkled with cardamom and brimming with crushed pistachios and almonds. A romantic tea, I always thought.

While Mary brushed my pistachio silk carriage dress, Mama tugged the laces of my corset as tight as they would go. She grunted and I groaned, and we sounded like the giant hogs I'd seen at the zoo-except that, rather than play in the mud and eat to my heart's content, I was forced to sit daintily in the parlor without lunch. For two hours. With my mother for company.

You have no idea how grief will take you. The same with severe illness, motherhood, any profound experience. You don’t know yourself. Others don’t know you. These events show who you are. And you’ll be surprised, shocked even. You’ll feel the way you feel when you’ve done a particularly offensive-smelling shit – That couldn’t possibly have come out of me – and start to rationalize it – Must be that bag of pistachios I ate earlier, or perhaps I am unwell. You can’t believe you could do something so foul and unrecognizable. Something so outside yourself.

There is a concatenation of events in this best of all possible worlds: for if you had not been kicked out of a magnificent castle for love of Miss Cunegonde: if you had not been put into the Inquisition: if you had not walked over America: if you had not stabbed the Baron: if you had not lost all your sheep from the fine country of El Dorado: you would not be here eating preserved citrons and pistachio-nuts.

People are like pistachios. Some of them open up easily, but there are others who need to be really broken to get into.-RVM

First date. Never eaten pistachios before. Crunched into a handful, shell and all. Pretended that’s how I preferred them. ~FALLENPIXEL

The flavors are intense in her mouth, the sweet-almondy fruitiness of the pistachios beside the smoky sour taste of the sumac, delicate saffron, and herbal notes of olive.

She heared a prayer from an old pistachio seller at the entrance of the bridge: "O Allah, grant victory to Muslims". * On whom should they be granted victory, O Sheikh? * On themselves, my daughter

Chèvre cheesecake with honey-rosemary poached pears and pistachio sablé crust. Who do I think I am? I'm not chèvre and rosemary. I'm chocolate chip cookies. I'm butterscotch pudding. I'm brownies. I'm basic.

Love is the colour of spring sunshine muted through old windows. Love has a taste, a texture - dark chocolate with pistachios; a sound - wind chimes echoing from a distant hill; a rhythm - the tango, obviously.

As Candide went back to his farm, he reflected deeply on the Turk's remarks. He said to Pangloss and Martin: "That good old man seems to me to have made himself a life far preferable to that of the six Kings with whom we had the honor of having supper." "Great eminence," said Pangloss, " is very dangerous, according to the report of all philosophers. For after all, Eglon, King of the Moabites, was assassinated by Ehud; Absolom was hanged by his hair and pierced with three darts; King Naab son of Jeroboam was killed by Baasha..." "I also know", said Candide, "that we must cultivate our garden." "You are right," said Pangloss, "for when man was put in the Garden of Eden, he was put there ut operaretur eum, to work; which proves that man was not born to rest." "Let us work without reasoning," said Martin, "it is the only way to make life endurable." All the little society entered into this laudable plan; each one began to exercise his talents. The little piece of land produced much. True, Cunégonde was very ugly; but she became and excellent pastry cook; Paquette embroidered; the old woman took care of the linen. No one, not even Friar Giroflée, failed to perform some service; he was a very good carpenter, and even became an honorable man; and Pangloss sometimes said to Candide: "All events are linked together in the best of all possible worlds. for after all, if you had not been expelled from a fine castle with great kicks in the backside for love of Mademoiselle Cunégonde, if you had not been subjected to the Inquisition, if you had not traveled about America on foot, if you had not given the Baron a great blow with your sword, if you had not lost all your sheep from the good country of Eldorado, you would not be here eating candied citrons and pistachios." "That is well said," replied Candide, "but we must cultivate our garden.

There is a tray full of glass sundae dishes filled with brightly colored ice cream. Strawberry, pistachio, black raspberry. Pink, green, and purple. I like the colors next to each other and wonder what kind of impossible things I can draw about ice cream. Maybe melting rivers of it. And a man with a cone-shaped head sitting in a babana split dish rowing with a spoon.

Secretly, I want the box more than the jewelry. I want it to be all mine and never have to give it back. I could find any old thing—a pebble, a leaf, a pistachio shell—and put it in the box. Like magic, these things would get to be special at least for a day.

A year ago, back when we’d shared one bathroom, I’d accidentally walked in on Josh. He’d been buck naked and had yelled like I’d gone in there to kill him, screaming with two hands covering his privates, “Don’t look at my nuggets!” As if I hadn’t seen his little pistachios a thousand times before.

When the sun grew hot, they returned indoors where they continued to float through their lives like a pair of astronauts, defying gravity, limited only by the outer walls of their fuchsia spaceship with its pale pistachio doors. It isn’t as though they didn’t have plans. Anjum waited to die. Saddam waited to kill.

Sweet, salt, bitter, piquant - Sicilian cuisine is all-embracing and pleasurably involves all the senses in a single dish. A gelato must also be like this. Sweet as a whispered promise, the pistachio ice cream salty as sea air, the chocolate ice cream faintly bitter and a little tart like a lover's goodbye the next morning.

Along with the greening of May came the rain. Then the clouds disappeared and a soft pale lightness fell over the city, as if Kyoto had broken free of its tethers and lifted up toward the sun. The mornings were as dewy and verdant as a glass of iced green tea. The nights folded into pencil-gray darkness fragrant with white flowers. And everyone's mood seemed buoyant, happy, and carefree. When I wasn't teaching or studying tea kaiseki, I would ride my secondhand pistachio-green bicycle to favorite places to capture the fleeting lushness of Kyoto in a sketchbook. With a small box of Niji oil pastels, I would draw things that Zen pots had long ago described in words and I did not want to forget: a pond of yellow iris near a small Buddhist temple; a granite urn in a forest of bamboo; and a blue creek reflecting the beauty of heaven, carrying away a summer snowfall of pink blossoms. Sometimes, I would sit under the shade of a willow tree at the bottom of my street, doing nothing but listening to the call of cuckoos, while reading and munching on carrots and boiled egg halves smeared with mayonnaise and wrapped in crisp sheets of nori. Never before had such simple indulgences brought such immense pleasure.

With the striped umbrella and the pistachio ices?

And he had no quarrel with dessert—a choice of chocolate, pistachio, or strawberry ice cream from Moxley’s, served with homemade brownies. His plate cleared, he

Ooo, a pistachio. Exotique

Jenna, standing in the doorway with her mouth and hand full of shelled pistachios, says, '"Real' is a dirty word in this place'.

People are like pistachios. Some of them open up easily, but there are others who need to be really broken to get into.

dioxide. Result? Fire. I will credit my father for two things: he could conjure a spontaneous combustion whenever he needed a convenient sign from God.” She shook her head. “Boy, did we go through the pistachios.

she felt about men the way she felt about pistachio nuts: she did not mind to have them around, but she did not go out of her way to find them, and she did not miss them when they were gone. Poor Vincent, I thought

A bowl of pistachio nuts sat on the coffee table and I took a handful, tried to crack the shells open into my lap. Daniel took the tough ones and pried them open with his teeth, lovingly spitting the meat into my palms.

The Afghani Economy: 1965/2015 Fifty years ago, a young man in Afghanistan had four ways to earn a living: pomegranates, pistachios melons or mulberries. Today, he has only two choices: grow poppy or join the Taliban.

I want coffee to taste of coffee. Maybe a little cream and sugar. I do not want coffee that tastes of potpourri or fruit or nuts or like licking the bottom of my spice drawer. And while I should not be eating donuts to begin with, I REALLY don't want to waste precious donut-related calories on Dunkin'. I'll head to the Doughnut Vault for a pistachio or coconut old fashioned, or maybe grab a Chocolate Bacon from Fritz Bakery for a real treat.

Pistachios are not just the most melatonin-rich nut, they are off the charts as the most melatonin-rich food ever recorded.2957 To get a physiological dose of melatonin, all you have to eat is two. Two cups? Two handfuls? No, just two pistachios. Pistachio nuts were found to contain 0.2 mg of melatonin per gram.2958 It only takes 0.3 mg of melatonin to cause the normal daily spike our brains give us, so just two nuts would presumably do the trick.2959

I do not think the Socialist need make any sacrifice of essentials, but certainly he will have to make a great sacrifice of externals. It would help enormously, for instance, if the smell of crankishness which still clings to the Socialist movement could be dispelled. If only the sandals and the pistachio-coloured shirts could be put in a pile and burnt, and every vegetarian, teetotaller and creeping Jesus sent home to Welwyn Garden City to do his yoga exercises quietly!

An accordion player posted himself at the curb and played La Paloma. The rug peddlers appeared with silken Keshans over their shoulders. A boy sold pistachios at the tables. It looked as it had always looked—until the newspaper boys came. The papers were almost torn from their hands and a few seconds later the terrace, with all the unfolded papers, appeared as if buried under a swarm of huge, white, bloodless moths sitting on their victims greedily, with noiseless flapping wings.

Dishes and receipts formed like starbursts in her mind, trailing myriad ingredients. For one she needed rosewater, cherries, and almonds, for another pistachios, chocolate, and cream- soon she lost her way, and ordered whatever her whimsy suggested.

All events are linked together in the best of possible worlds; after all, if you had not been driven from a fine castle by being kicked in the backside for love of Miss Cunegonde, if you hadn't been sent before the Inquisition, if you hadn't traveled across America on foot, if you hadn't given a good sword thrust to the baron, if you hadn't lost all your sheep from the good land of El Dorado, you wouldn't be sitting here eating candied citron and pistachios.' 'That is very well put,' said Candide, 'but we must cultivate our garden.

I narrow my eyes. “It’s on you?” “I’ll have three scoops of pistachio, hot fudge, some marshmallows, whipped cream on top, rainbow sprinkles, and don’t go easy on it,” I say to the man behind the glass. I turn to Oliver. “What are you having?” “Uh, one rocky road, please…

I wonder if I'm a bigamist?" Clare is eating something pistachio- coloured that has several large shrimp poised over it as though they are nearsighted old men reading a newspaper. "I think you're allowed to marry the same person as many times as you want," Charisse says.

Before World War II, when physics was primarily a European enterprise, physicists used the Greek language to name particles. Photon, electron, meson, baryon, lepton, and even hadron originated from the Greek. But later brash, irreverent, and sometimes silly Americans took over, and the names lightened up. Quark is a nonsense word from James Joyce’s Finnegan’s Wake, but from that literary high point, things went downhill. The distinctions between the different quark types are referred to by the singularly inappropriate term flavor. We might have spoken of chocolate, strawberry, vanilla, pistachio, cherry, and mint chocolate chip quarks but we don’t. The six flavors of quarks are up, down, strange, charmed, bottom, and top. At one point, bottom and top were considered too risqué, so for a brief time they became truth and beauty.

Marlene Hanoverian’s raspberry trifle,” she says dreamily. “I’d marry her if she swung that way.” “And if she didn’t have fifty-plus years on you?” “Those fifty-plus years have taught her to make the best goddamn pistachio cannoli ever. I am all sorts of good with those extra decades.

But before the friends settled on a wrought-iron bench with distance from others, they stopped to buy their kulfi. Alice took pistachio, and Perveen had plain cardamom. There was a brief squabble about paying the vendor, which Perveen won. The cold, sweet ice cream was a most comforting taste after all the tension of the day.

What looks good to you?” he asked as if we were out for ice cream. Rocky road or pistachio? Like my Corvette sitting back in the shop, he had a penchant for American-made classics, the ones Detroit had long-since forgotten it once knew how to make. Slowly, I walked around looking at each one—the acid green Shelby Mustang with white racing stripes, the powder blue Ford Fairlane, the black Chevy Bel-Air— each in pristine condition and only because his blood and sweat coursed through them as surely as gasoline. But if he was serious that I could take my pick and drive it out of here, there was only one choice for me: the cherry red 1955 Ford Bronco.

Hold on," Marjan said, reaching behind a tin of pistachio nougats. She found the bottle, unscrewing the cap as her back was turned to her sisters. She upended it, letting the rosewater, the priceless tears of that queen of blossoms, pool in her cupped hand. She turned back to Bahar and smiled. "Better late than never," she said, showering her sister with a brand-new day.

did you know pistachios are naturally flammable? It’s because of their high fat content. Normally pistachios are stored under fairly rigid conditions of humidity, temperature, and pressure, but should those conditions be altered, the pistachio’s fat-cleaving enzymes produce free fatty acids that are broken down when the seed takes in oxygen and sheds carbon dioxide. Result? Fire.

It’s on me!” Maybe it’s the empathy from being a writer that makes me stop walking. Or maybe it’s Sam’s voice inside my head. Reluctantly, I take a deep breath and turn around. I narrow my eyes. “It’s on you?” “I’ll have three scoops of pistachio, hot fudge, some marshmallows, whipped cream on top, rainbow sprinkles, and don’t go easy on it,” I say to the man behind the glass. I turn to Oliver. “What are you having?” “Uh, one rocky road, please…

I go back into the kitchen. There are mendiants cooling on a sheet of greaseproof paper; little discs of chocolate, scattered with pieces of crystallized fruit; chopped almonds and pistachios; dried rose petals and gold leaf. Mendiants were always my favorites; so simple to make that even a child- even Anouk at five years old- was able to make them unsupervised. A sour cherry for the nose; a lemon slice for the mouth. Even her mendiants were smiling.

Leaning over the tray he inhaled deeply, letting the steam-laden aroma flood all the way through him. The soft green clouds with the most delicate golden crusts smelled as perfect as they looked. Pistachio with a hint of saffron. was there even such a thing as a hint of saffron? It was the loudest understated spice, like a soft-spoken person you couldn't stop listening to. Like the hidden lilts inside a well-held aria. Like the beauty within making what someone looked like on the outside meaningless, slowly, one encounter at a time. No matter how subtle you tried to make it, saffron always shone through, it became the soul of your preparation. He nodded at Rajesh, who stood at the ready with the cashews DJ had candied to perfection with butter and brown sugar. He started to arrange three at the center of each ramekin in a clover of paisleys, then tucked a sugarwork swirl next to it to top things off just so.

NUTRIENT DENSITY SCORES OF THE TOP 30 SUPER FOODS To make it easy for you to achieve Super Immunity, I’ve listed my Top 30 Super Foods below. These foods are associated with protection against cancer and promotion of a long, healthy life. Include as many of these foods in your diet as you possibly can. You are what you eat. To be your best, you must eat the best! Collard greens, mustard greens, turnip greens 100 Kale 100 Watercress 100 Brussels sprouts 90 Bok choy 85 Spinach 82 Arugula 77 Cabbage 59 Broccoli 52 Cauliflower 51 Romaine lettuce 45 Green and red peppers 41 Onions 37 Leeks 36 Strawberries 35 Mushrooms 35 Tomatoes and tomato products 33 Pomegranates / pomegranate juice 30 Carrots / carrot juice 30/37 Blackberries 29 Raspberries 27 Blueberries 27 Oranges 27 Seeds: flax, sunflower, sesame, hemp, chia 25 (avg) Red grapes 24 Cherries 21 Plums 11 Beans (all varieties) 11 Walnuts 10 Pistachio nuts 9 If you are a female eating

There is a concatenation of events in this best of all possible worlds: for if you had not been kicked out of a magnificent castle for love of Miss Cunegonde: if you had not been put into the Inquisition: if you had not walked over America: if you had not stabbed the Baron: if you had not lost all your sheep from the fine country of El Dorado: you would not be here eating preserved citrons and pistachio-nuts." "All that is very well," answered Candide, "but let us cultivate our garden.

You're not going to like tonight's destination." Another harrumph, lower and grittier than the one before. "You don't have to stick around for it," I said, buttering my voice to a persuasive timbre. "You can hang out at Bean & Co. until it's over. You love their macaroons." Sanger sniffed. "They do make a mean pistachio macaroon." "If you do, I'll love you forever." "Sometimes I lie awake at night and reflect on how beautifully unconditional our love is." "Pretty please?" "Shut up. You know you won, like, three whole minutes ago.

By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.

In ancient Greece, some people did that for a living. They would just sit on a tree branch or a stone bench and ponder, sometimes aloud. Some got answers and some got headaches. And now, in this new age of jet planes and pistachio ice-cream, we pondered over the same questions without getting the answers and maybe in five thousand years, some other kids will be sitting on roofs pondering the same all over again. Not far from the Shepherd’s star, there was a discreet star, one who didn’t shine too brightly. I had it named “Goddessa”. It was mine.

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

Julius explained that the palace rooms where they stood were called Wunderkammers, or wonder rooms. Souvenirs of nature, of travels across continents and seas; jewels and skulls. A show of wealth, intellect, power. The first room had rose-colored glass walls, with rubies and garnets and bloodred drapes of damask. Bowls of blush quartz; semiprecious stone roses running the spectrum of red down to pink, a hard, glittering garden. The vaulted ceiling, a feature of all the ten rooms Julius and Cymbeline visited, was a trompe l'oeil of a rosy sky at down, golden light edging the morning clouds. The next room was of sapphire and sea and sky; lapis lazuli, turquoise and gold and silver. A silver mermaid lounged on the edge of a lapis lazuli bowl fashioned in the shape of an ocean. Venus stood aloft on the waves draped in pearls. There were gold fish and diamond fish and faceted sterling silver starfish. Silvered mirrors edged in silvered mirror. There were opals and aquamarines and tanzanite and amethyst. Seaweed bloomed in shades of blue-green marble. The ceiling was a dome of endless, pale blue. A jungle room of mica and marble followed, with its rain forest of cats made from tiger's-eye, yellow topaz birds, tortoiseshell giraffes with stubby horns of spun gold. Carved clouds of smoky quartz hovered over a herd of obsidian and ivory zebras. Javelinas of spotted pony hide charged tiny, life-sized dik-diks with velvet hides, and dazzling diamond antlers mingled with miniature stuffed sable minks. Agate columns painted a medley of dark greens were strung with faceted ropes of green gold. A room of ivory: bone, teeth, skulls, and velvet. A room crowded with columns all sheathed in mirrors, reflecting world maps and globes and atlases inlaid with silver, platinum, and white gold; the rubies and diamonds that were sometimes set to mark the location of a city or a town of conquest resembled blood and tears. A room dominated by a fireplace large enough to hold several people, upholstered in velvets and silks the colors of flame. Snakes of gold with orange sapphire and yellow topaz eyes coiled around the room's columns. Statues of smiling black men in turbans offering trays of every gem imaginable-emerald, sapphire, ruby, topaz, diamond-stood at the entrance to a room upholstered in pistachio velvet, accented with malachite, called the Green Vault. Peridot wood nymphs attended to a Diana carved from a single pure crystal of quartz studded with tiny tourmalines. Jade tables, and jade lanterns. The royal jewels, blinding in their sparkling excess: crowns, tiaras, coronets, diadems, heavy ceremonial necklaces, rings, and bracelets that could span a forearm, surrounding the world's largest and most perfect green diamond. Above it all was a night sky of painted stars, with inlaid cut crystal set in a serious of constellations.

Greenery Juniper, Oracle Oak and Hop Tree, California Buckeye, and Elderberry. Pacific Dogwood and the pale green Eucalyptus, Quaking Aspen and Flannelbush. raw, sprouting, lush green love green with envy green with youth green with early spring olive, emerald, avocado, greenlight ready, set, GO! greenhouse, greenbelts, ocean kelp, cucumber, lizard, lime and forest green, spruce, teal, and putting green. green-eyed, verdant, grassy, immature green and leafy green half-formed tender, pleasant, alluring temperate freshly sawed vigorous not ripe yet promising greenbriar, greenbug, green dragon greenshanks running along the ocean's edge greenlings swimming greenlets singing greengage plums green thumbs greenhorns and greenflies- how on earth amid sage swells kelly hillsides and swirls of firs did I ever find that green of hers? holly, drake, and brewster green, pistachio, shamrock, serpentine terre verde, Brunswick, tourmaline, lotus, jade, and spinach green: start to finish lowlands to highs no field, no forest, no leaf, no blade can catch the light or trap the shade; no earthly tones will ever rise to match the green enchantment of her eyes.

He would often spend a whole day settling and resettling in their cases the various stones that he had collected, such as the olive-green chrysoberyl that turns red by lamplight, the cymophane with its wirelike line of silver, the pistachio-coloured peridot, rose-pink and wine-yellow topazes, carbuncles of fiery scarlet with tremulous, four-rayed stars, flame-red cinnamon-stones, orange and violet spinels, and amethysts with their alternate layers of ruby and sapphire. He loved the red gold of the sunstone, and the moonstone’s pearly whiteness, and the broken rainbow of the milky opal.

Calvin,” she said, reverting to her standard scientific tone, “did you know pistachios are naturally flammable? It’s because of their high fat content. Normally pistachios are stored under fairly rigid conditions of humidity, temperature, and pressure, but should those conditions be altered, the pistachio’s fat-cleaving enzymes produce free fatty acids that are broken down when the seed takes in oxygen and sheds carbon dioxide. Result? Fire. I will credit my father for two things: he could conjure a spontaneous combustion whenever he needed a convenient sign from God.” She shook her head.

Growing up it had been her entire world, an oasis where on hot summer afternoons they drank iced mint sherbets under a canopy of trees, and when the sun went down they ate juicy kebabs on three-feet-long skewers. As the evening wore on, they lit lanterns and the yard acquired depth like a stage. The waiters wheeled out a three-tiered chariot of fruit compotes, rum babas, crème caramel, and charlotte russe, with bottles of liqueurs and digestifs glowing on the lower shelf. Soon after, the music would start. Noor sat on her grandmother's lap, spooning pistachio ice cream into her mouth with vanilla wafers, while Pari serenaded them.

They set aside the quills and inspected the roasted pear, which was filled with mascarpone and scattered with pistachios. Leo considered. "The mascarpone's a good idea," he said. "It's not sweet. There's some cardamom in there too." Britt nodded. The tuiles that accompanied the pear were caramelized and sparkling with coarse dark sugar. He took a bite of pear and mascarpone and a bite of tuile and chewed, still nodding. Leo took one more bite. "That's actually really good. I hate a mushy pear, but this is just right." They moved on to the sour cherry cake, which was moist and fragrant with almond and some herbal note that quieted both of them. They sat, tasting and thinking, for several seconds, until Leo said, "Hyssop.

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.

Taste the soup now, and season with salt: you’ll need less than if you add it any earlier. Ladle into bowls, and swirl (if you like) with a tiny dash of cream. For restaurant-style pretty, spoon the cream into the centre, and swirl it with the wrong end of a spoon. Scatter the pistachio-pepper mixture in a line straight down the middle of the bowl, bisecting the pretty cream pattern, and grate over a very fine dusting of Parmesan. Notice how completely beautiful it is. Serve, and sit with the dark burn of November earth, and the musty taste of late autumn, and the fierce bite of the pepper, and feel warmed, as if you were sitting by a bonfire in the field with the flames rising in front of you, and your best friends beside you, and the whole world waiting for you.

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

Down every aisle a single thought follows me like a shadow: Brand Italy is strong. When it comes to cultural currency, there is no brand more valuable than this one. From lipstick-red sports cars to svelte runway figures to enigmatic opera singers, Italian culture means something to everyone in the world. But nowhere does the name Italy mean more than in and around the kitchen. Peruse a pantry in London, Osaka, or Kalamazoo, and you're likely to find it spilling over with the fruits of this country: dried pasta, San Marzano tomatoes, olive oil, balsamic vinegar, jars of pesto, Nutella. Tucked into the northwest corner of Italy, sharing a border with France and Switzerland, Piedmont may be as far from the country's political and geographical center as possible, but it is ground zero for Brand Italy. This is the land of Slow Food. Of white truffles. Barolo. Vermouth. Campari. Breadsticks. Nutella. Fittingly, it's also the home of Eataly, the supermarket juggernaut delivering a taste of the entire country to domestic and international shoppers alike. This is the Eataly mother ship, the first and most symbolically important store for a company with plans for covering the globe in peppery Umbrian oil, and shavings of Parmigiano-Reggiano Vacche Rosse. We start with the essentials: bottle opener, mini wooden cutting board, hard-plastic wineglasses. From there, we move on to more exciting terrain: a wild-boar sausage from Tuscany. A semiaged goat's-milk cheese from Molise. A tray of lacy, pistachio-pocked mortadella. Some soft, spicy spreadable 'nduja from Calabria. A jar of gianduja, the hazelnut-chocolate spread that inspired Nutella- just in case we have any sudden blood sugar crashes on the trail.

Night by night, he led her through Saturnus's gardens, describing the dishes that might come from each one. 'Poached collops of venison,' he whispered in her ear. 'A quaking pudding with raisins, honey and saffron. Custards flavored with conserve of roses and a paste of quinces. Beef wrapped about a mash of artichoke and pistachio, then hollowed manchet rolls filled with minced eggs, sweet herbs and cinnamon...' He described the foaming forcemeat of fowls then set before her a dish. He watched her scoop up a little of the pale orange mash. 'I confess that to this poor palate your forcemeats taste strongly of turnips.' 'Ah, but I have not yet described the seasonings of cumin and saffron, the beaten egg whites and the folding of the forcemeats into the pipkin.' He scooped more of the turnip mash and held out the spoon. 'Taste again, your ladyship. Imagine the spices...

In ten minutes Peg had returned with a bundle of stuff. She washed her mistress's rat-tails at the stand, and then tucked her back into freshly laundered sheets. Enticing pattern books and journals lay across the coverlet. To Peg's satisfaction, her mistress began to leaf through The Lady's Magazine. "Your hair has a natural wave." Peg snipped at the ends with the scissors from her chatelaine, curling them into charming spirals. "Would you care for this style?" She held up an illustration of the "Grecian Manner", and deftly wound a bandeau of blue ribbon around her mistress's crown and temple. When Mrs. Croxon lifted the mirror, her face softened. She turned her head from left to right, admiring her reflection. "Now see that ribbon. That is the color you must have for your new gowns. Forget-me-not, and that pistachio color, they are all fashion. Forget those paces and daffodils.

Then just when I thought I was going to really break down for a good cry, I remembered a large bag of pistachio nuts in the back of the pantry. I don't know what made me think of them. I had hidden them beneath several packages of dried pasta. Sam liked pistachio nuts. I bought them for a cake recipe I had seen in Gourmet. I stood up like a sleepwalker, my hands empty of sheets or shoes. I would take care of all this once the cake was in the oven. The recipe was from several months ago. I didn't remember which issue. I would find it. I would bake a cake. My father liked exotic things. On the rare occasions we went out to dinner together over the years, he always wanted us to go to some little Ethiopian restaurant down a back alley or he would say he had to have Mongolian food. He would like this cake. It was Iranian. There was a full tablespoon of cardamom sifted in with the flour, and I could imagine that it would make the cake taste nearly peppered, which would serve to balance out all the salt. I stood in the kitchen, reading the magazine while the sharp husks of the nuts bit into the pads of my fingers. I rolled the nut meat between my palms until the bright spring green of the pistachios shone in my hands, a fist full of emeralds. I would grind the nuts into powder without letting them turn to paste. I would butter the parchment paper and line the bottom of the pan. It was the steps, the clear and simple rules baking, that soothed me. My father would love this cake, and my mother would find this cake interesting, and Sam wouldn't be crazy about it but he'd be hungry and have a slice anyway. Maybe I could convince Camille it wasn't a cake at all. Maybe I could bring them all together, or at least that's what I dreamed about while I measured out the oil.

At the kneading trough in the bakehouse, he and Philip pummeled maslin dough until the dull-skinned clods stretched and sprang. A scowling Vanian showed them how to make the airy-light manchet bread that the upper servants ate, then the pastes for meat-coffins and pie crusts. They baked flaking florentine rounds and set them with peaches in snow-cream or neats' tongues in jelly. They stood over the ovens to watch cat's tongue biscuits, waiting for the moment before they browned. John mixed the paste for dariole-cases, working the mixture with his fingertips, then filled them with sack creams and studded them with roasted pistachio nuts. In the fish house across the servants' yard, the two boys scaled and cleaned the yellow-green carp from the Heron Boy's ponds, unpacked barrels of herrings and hauled sides of yellow salt-fish onto the benches and beat them with the knotted end of a rope.

I did not actually use my mechanical pencils so much as line them up to admire them. My mechanical pencils, in pistachio, plum, and cotton candy pink, were wands of sublime femininity that had to be saved for later. The longer I saved them, the more unbearable became my need to use them. But still I denied myself, because the exquisite pleasure was the mounting longing for them rather than the gratification of that longing. One has an overwhelming desire to eat what is cute, writes Sianne Ngai, and therefore cuteness is ideal for mass commodification because of its consumability. Cute objects are feminine, defenseless, and diminutive things, provoking our maternal desires to hold and nuzzle them as I had with my mouthless Sanrio erasers. But they can also unlock our sadistic desires to master and violate them, which is why I probably held off using my stationery in order to ward off my darker instincts.

Now this is grand, she thought, the white linen well-pressed, the warm light glimmering from a score of candles, the silver plate polished like mirrors. It was a feast in a picture book, a queen's banquet in a fairy castle. At the centre rose a vast Desert Island molded from sugar-paste, just as Aunt Charlotte had used to make it. A stockade of licorice crowned the peak, and a pathway of pink sugar sand stretched to the shore. The whole was surrounded by a sea of broken jelly, swimming with candied fish. First off, she ate the two tiny sugar castaways from the lookout on her island- very sweet and crisp they were, too. She stood to make a toast. "To you, Jack, my own true love," and took a long draught. Sugarplums next; a whole pyramid to herself, of every color: raspberry, orange, violet, pistachio. She was eating dinner back to front, and she recommended it heartily. Next, her teeth sank into a sticky mass of moonshine jelly- it was good, very good.

When I was a kid, my mother thought spinach was the healthiest food in the world because it contained so much iron. Getting enough iron was a big deal then because we didn't have 'iron-fortified' bread. Turns out that spinach is an okay source of iron, but no better than pizza, pistachio nuts, cooked lentils, or dried peaches. The spinach-iron myth grew out of a simple mathematical miscalculation: A researcher accidentally moved a decimal point one space, so he thought spinach had 10 times more iron than it did. The press reported it, and I had to eat spinach. Moving the decimal point was an honest mistake--but it's seldom that simple. If it happened today I'd suspect a spinach lobby was behind it. Businesses often twist science to make money. Lawyers do it to win cases. Political activists distort science to fit their agenda, bureaucrats to protect their turf. Reporters keep falling for it. Scientists sometimes go along with it because they like being famous.

Please tell me all the chocolate is for us.' The House had stocked the table between the armchairs with piles of chocolate truffles and confections and bars of it. Along with cookies and small finger cakes. And a platter of cheeses and fruit. And carafes of water and various juices. Gwyn surveyed the table. 'Did you go to all this trouble?' 'Oh, no,' Emerie said, eyes glowing. 'Nesta's been holding out on us.' Nesta scoffed, but Emerie said, 'The House will get you anything you want. Just say it aloud.' At Gwyn's raised brows, Emerie said, 'I'd like a slice of pistachio cake, please.' A plateful of one appeared before her. As well as a bowl of whipped cream topped with raspberries. Gwyn blinked. 'You live in a magic house.' 'It likes to read,' Nesta admitted, patting a stack of the romances. 'We've bonded over that.' Gwyn whispered to the room, 'What's your favourite book?' One thumped on the table beside Emerie's cake, and Gwyn squawked in surprise. But then rubbed her hands together. 'Oh, this is delightful.' 'That smile means trouble,' Emerie said. Gwyn's grin just widened.

So I should probably just tell you I'm about as green as these pistachios when it comes to macaroons. I've never even eaten one, let alone made---" I begin self-consciously, but Benny cuts me off. "Macarrrons," he says, throwing his hands up emphatically and rolling the r for longer than seems necessary. Not macaroons. Important distinction, Reese's Pieces. Two different cookies." I shake my head on an exhale, trying hard to keep my composure. "Right, well. Painful as it was to admit it the first time, I'll repeat that I've still never had a macaron, so you've gotta, like, tell me what to do." Benny grins at me, then looks directly into the camera. "It would be my honor." He shuffles around more bowls and I mock-whisper to the imaginary audience, "Apologies in advance to, well, feminism as a whole." "Did you say something?" Benny teases, pushing the pistachios toward me with finality. "There are just so many recipes, so much knowledge in my head that sometimes it's hard to hear anything outside it, you know?" "Keep it up, Benjamin," I say in the warning tone that my mamaw would use to tell my papaw that he should very much not keep it up.

Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

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.

I have only twenty acres," replied the Turk; "I cultivate them with my children; work keeps away the three great evils: boredom, vice, and need." As Candide went back to his farm, he reflected deeply on the Turk's remarks. He said to Pangloss and Martin: "That good old man seems to me to have made himself a life far preferable to that of the six Kings with whom we had the honor of having supper." "Great eminence," said Pangloss, " is very dangerous, according to the report of all philosophers. For after all, Eglon, King of the Moabites, was assassinated by Ehud; Absolom was hanged by his hair and pierced with three darts; King Naab son of Jeroboam was killed by Baasha..." "I also know", said Candide, "that we must cultivate our garden." "You are right," said Pangloss, "for when man was put in the Garden of Eden, he was put there ut operaretur eum, to work; which proves that man was not born to rest." "Let us work without reasoning," said Martin, "it is the only way to make life endurable." All the little society entered into this laudable plan; each one began to exercise his talents. The little piece of land produced much. True, Cunégonde was very ugly; but she became and excellent pastry cook; Paquette embroidered; the old woman took care of the linen. No one, not even Friar Giroflée, failed to perform some service; he was a very good carpenter, and even became an honorable man; and Pangloss sometimes said to Candide: "All events are linked together in the best of all possible worlds. for after all, if you had not been expelled from a fine castle with great kicks in the backside for love of Mademoiselle Cunégonde, if you had not been subjected to the Inquisition, if you had not traveled about America on foot, if you had not given the Baron a great blow with your sword, if you had not lost all your sheep from the good country of Eldorado, you would not be here eating candied citrons and pistachios." "That is well said," replied Candide, "but we must cultivate our garden.

In 1931, amid that incredible transformation, a brilliant young Russian psychologist named Alexander Luria recognized a fleeting “natural experiment,” unique in the history of the world. He wondered if changing citizens’ work might also change their minds. When Luria arrived, the most remote villages had not yet been touched by the warp-speed restructuring of traditional society. Those villages gave him a control group. He learned the local language and brought fellow psychologists to engage villagers in relaxed social situations—teahouses or pastures—and discuss questions or tasks designed to discern their habits of mind. Some were very simple: present skeins of wool or silk in an array of hues and ask participants to describe them. The collective farmers and farm leaders, as well as the female students, easily picked out blue, red, and yellow, sometimes with variations, like dark blue or light yellow. The most remote villagers, who were still “premodern,” gave more diversified descriptions: cotton in bloom, decayed teeth, a lot of water, sky, pistachio. Then they were asked to sort the skeins into groups. The collective farmers, and young people with even a little formal education, did so easily, naturally forming color groups. Even when they did not know the name of a particular color, they had little trouble putting together darker and lighter shades of the same one. The remote villagers, on the other hand, refused, even those whose work was embroidery. “It can’t be done,” they said, or, “None of them are the same, you can’t put them together.” When prodded vigorously, and only if they were allowed to make many small groups, some relented and created sets that were apparently random. A few others appeared to sort the skeins according to color saturation, without regard to the color. Geometric shapes followed suit. The greater the dose of modernity, the more likely an individual grasped the abstract concept of “shapes” and made groups of triangles, rectangles, and circles, even if they had no formal education and did not know the shapes’ names. The remote villagers, meanwhile, saw nothing alike in a square drawn with solid lines and the same exact square drawn with dotted lines. To Alieva, a twenty-six-year-old remote villager, the solid-line square was obviously a map, and the dotted-line square was a watch. “How can a map and a watch be put together?” she asked, incredulous. Khamid, a twenty-four-year-old remote villager, insisted that filled and unfilled circles could not go together because one was a coin and the other a moon.

Ingredients 4 large ripe bananas 4 cups of milk 4 tablespoons of silvered pistachios 2 to 3 tablespoons of honey for taste and sweetening Directions Take about 4 large ripe bananas in a blender. Now add about 4 cups of milk, silvered pistachios and about 2 to 3 tablespoons of honey to make it tastier. Blend all these ingredients well till they become frothy and the texture is uniformly smooth. Pour this creamy juice into the glasses. Top this up with some more pistachios and serve. Enjoy!

Foods with Potential Thermogenic Properties Coconut oil Olive oil Green tea Walnuts Mustard (yellow or Dijon)   Foods That Stick to Your Ribs Almonds Raisins Apples Yogurt (nonfat) Chickpeas Eggs Dried plums (prunes) Cod Greens (any kind of leafy greens) Rye Lentils Tofu Peanut butter (natural) Whey protein Pistachios (roasted, unsalted, in the shell)

People are like pistachios. Some of them open up easily, but there are others who need to be really broken to get into.- RVM

FOODS KNOWN TO BE HIGH IN FODMAPS THAT SHOULD THEREFORE BE RESTRICTED* Additives (sweeteners and added fiber): fructo-oligosaccharides, high-fructose corn syrup, honey, inulin, isomalt, mannitol, maltitol, polydextrose, sorbitol, xylitol Cereal and grain foods: bran (from wheat, rye, or barley); bread (from wheat, rye, or barley); breakfast cereals, granolas, and muesli (from wheat, rye, or barley); crackers (from wheat or rye); pasta, including couscous and gnocchi (from wheat); wheat noodles (chow mein, udon, etc.) Drinks: chamomile and fennel tea, chicory-based coffee substitutes, juices made from unsuitable fruits (below) Fruits: apples, apricots, Asian pears, blackberries, boysenberries, cherries, figs, mangoes, nectarines, peaches, pears, persimmons, plums, prunes, tamarillos, watermelon, white peaches Legumes: beans (all kinds, including certain forms of soy, such as textured vegetable protein/TVP), chickpeas, lentils Milk and milk products: custard, ice cream, milk (cow’s, goat’s, and sheep’s, including whole, low-fat, skim, evaporated, and condensed), pudding, soft cheeses, yogurt (cow’s, sheep’s, or goat’s) Nuts: cashews, pistachios Vegetables: artichokes (globe and Jerusalem), asparagus, cauliflower, garlic (and garlic powder in large amounts), leeks, mushrooms, onions (red, white, yellow, and onion powder), scallions (white part), shallots, snow peas, sugar snap peas

Agnes walked in with a tray of gorgeous raspberry tortes, fruit sorbet, and pistachio ice.

I was more interested in my mother's report of how he had bitten into a chocolate truffle at a dinner party and, finding half a pistachio inside, excused himself with epinephrine before he died. It was a startling example of an adult's vulnerability, which I did not often see. It was also, of course, a story about what a person might do without disrupting a dinner party - about what manners could conceal.

Ginger and lemon biscuits These biscuits are a twist on the traditional spiced Scandinavian Christmas biscuits, and were inspired by my love of honey, ginger and lemon tea – sweet, soothing, spicy and warming. They make a lovely gift and are easily made gluten-free by using rice flour or gluten-free flour. MAKES 20–30 125g salted butter, soft 125g caster sugar 1 medium egg 50ml golden syrup 50g crystallised ginger, chopped 1 tbsp freshly grated root ginger zest and juice of 1 lemon 200g plain flour 1 tsp baking powder ¼ tsp bicarbonate of soda You can use a food processor to make this dough or mix it by hand. Cream the butter and sugar together in a bowl until pale and fluffy. Mix the egg, golden syrup, crystallised ginger, grated ginger, lemon zest and juice together in another bowl or jug, and stir the flour and raising agents together in a third bowl. Alternate between adding wet and dry ingredients in stages, mixing as you go, until the dough comes together. Place in a smaller, clean bowl, cover with clingfilm and refrigerate for 1½–2 hours. Preheat the oven to 190°C/170°C fan/gas mark 5 and line two baking sheets with baking parchment. Use a teaspoon to place little dollops of biscuit mixture on a baking sheet, taking care to space them about 4–5cm apart, so they don’t all merge during baking. Bake on the upper middle shelf for 8–10 minutes and allow to cool on a wire rack. These keep well in an airtight container for up to a couple of weeks. If the stored biscuits start to go soft, reheat them on a wire rack at 150°C/130°C fan/gas mark 2 for 5–10 minutes, then allow to cool completely on the wire rack once out of the oven to crisp them back up. VARIATION Add 50g chopped pistachios in to the biscuit dough before chilling for a nutty version.

Cashews and poison ivy, pistachio nuts and poison sumac. Mangoes. They all had resinous and sometimes poisonous juice, nuts or fleshy fruit, and small flowers.

There is no known correct way to eat pistachio nuts. Nevertheless, they are delicious. The pistachio nut must therefore be Nature’s way of teaching us self-control. If so, it doesn’t work.

Nuts, in moderation, are another good choice for an after-dinner indulgence. Most nuts are full of healthful monounsaturated fats, have little or no carbohydrates, and are also high in fiber, which increases their potential benefit. Macadamia nuts, cashews and walnuts can all be enjoyed. Many studies show an association between increased nut consumption and better health, including reducing heart disease8 and diabetes.9 Pistachio nuts, high in the antioxidant gamma-tocopherol and vitamins such as manganese, calcium, magnesium and selenium, are widely eaten in the Mediterranean diet. A recent Spanish study found that adding 100 pistachios to one’s daily diet improved fasting glucose, insulin and insulin resistance.

I finish processing the pistachio paste with the lid fully on, and Benny starts piping his batter onto a cookie sheet in neat little circles, giving me further instruction as he goes. The rest of the prep goes off pretty smoothly. He supervises cream production while the cookie parts of the macaron bake, and both finish almost simultaneously. While the cookies are cooling, the camera keeps rolling. Margie and Charlie are talking with each other and not really paying attention, so Benny and I both relax a bit. We use the time to pick at the cookies with air bubbles that cracked while baking, popping little bites in our mouths. They are light, sweet, and delicious.

I followed them in every foreign land where they work hard, and suffer, where they sigh and if in trenches they as soldiers stand. Once they have met me they can’t say goodbye. Because the way I talk, they like to swear, brings smells of home: pistachio nuts, a hint of shelled, dry almonds, rows of prickly pears, of orange blossoms and of calamint; of our green sea where tuna boats stand ready, of relatives, of lovers, and of wives, Mount Etna, the Red Mountain, Mumpileri, and our night sky when it is clear and bright... I bring them all the passions, so they say, Sicilians harbor in their fiery hearts, those hearts that seem incapable of joy because they constantly torment themselves. For someone like myself, to the wheel tied, mean mother, is it not enough, I say, that I roam round the world without a guide and earn without much art your weekly pay? The Author Forgive me, dear Centona, I apologize! My senses were impaired when I began; What you keep giving me is a great prize I value more than some relationships with man.

But the real weak point in all of these arguments is simply that, for every reason people can come up with to dislike and reject monsters, there are an equal number of reasons to tolerate and accept them. And we know all of them by heart because we've heard them all before, as Frisk Dreemurr said earlier, when they were used against other human beings. Though having said that, there are also other reasons to like monsters, and I have a few of them right here.” The host on the screen reached down and started pulling objects out from underneath the news desk and placing them on top of it, while the audience started to laugh. “We have vanilla, chocolate, chocolate chip, fudge, caramel, butterscotch, cherry, wild mango, lava cake, actual lava not sure how that works, strawberry kiwi, watermelon, and pistachio.” The host picked up one of the items and showed it on screen, so that the logo of the smiling blue monster was easily visible. “And don't forget, when you're done eating the Nice Cream, you also have a message on the wrapper telling you something positive and reassuring. So if I could give a little advice to the anti-monster crowd out there, if you're still watching? Your competition has all these different flavors, and please note that 'Salty' is not one of them. Cornering that market is not the brilliant strategy you seem to think it is.

The cupcakes in this episode were rosewater pistachio, and the pink buttercream was supposed to be in the shape of a rose on top of the cupcake---obviously that wasn't going to work out as planned. Someone would almost inevitably use too much rosewater and eating their cupcake would be more like eating potpourri.

At the Bernachon table, I stared at all the amazing flavors- espresso, orange, hazelnut, rum raisin- wondering how to choose. But it was simple: I let Denise do it. (And thank goodness. When I unwrapped my pâte d'amandine pistache chocolate bar back at the hotel, it was like inhaling vats of molten cocoa in a chocolate factory. Delicious without even taking a bite. Between the richness of the 62 percent cacao and the sweet grittiness of Sicilian pistachio paste, I thought I had ascended to chocolate heaven.)

We all left exhausted, and I went home and baked. It's how I coped with stress. Something about shoving my hands in a good dough, baking off a fruit loaf with a delicate crumb, or producing a perfectly crunchy batch of chocolate cranberry biscotti simply brought me comfort. I opened the pocket doors and invited the fresh, salty air and the sound of crashing waves inside while I tested a new recipe for chocolate peanut butter muffins, made a loaf of Irish soda bread loaded with dried fruit, nuts, and orange zest, along with two dozen pecan sandies, and finished off with cranberry pistachio biscotti.

Trader Joe’s first private label food product was granola. We installed Alta Dena certified raw milk, to the disgruntlement of Southland, and within six months were the largest retailers of Alta Dena milk, both pasteurized and raw, in California. We began price-bombing five-pound cans of honey, and then all the ingredients for baking bread at home. We installed fresh orange juice squeezers in the stores, and sold fresh juice at the lowest price in town. By late in 1971, we were moving into vitamins, encouraged by my very good friend James C. Caillouette, MD. Jim spent a lot of time talking with the faculty at Cal Tech. He was convinced that Linus Pauling was on to something with his research on vitamin C. I set out to break the price on vitamin C. At one point, I think, we were doing 3 percent of sales in vitamin C! Later, Jim forwarded articles from the British medical magazine Lancet, describing how a high fiber diet could avoid colon cancer. But where could we get bran? The only stores that sold it were conventional health food stores, who sold it in bulk, something that I have always been opposed to on the grounds of hygiene. And still am! Leroy found a hippie outfit in Venice—I think it was called Mom’s Trucking—which would package the bran. But bran is a low-value product. They couldn’t afford to deliver it. Since they also packaged nuts and dried fruits, however, we somewhat reluctantly added them to the order. And that’s how Trader Joe’s became the largest retailer of nuts and dried fruits in California! Brilliant foresight! Astute market analysis! By 1989, when I left Trader Joe’s, we regularly took down 5 percent of the entire Californian pistachio crop, and we were the thirteenth largest buyer of almonds in the United States—Hershey was number one.

Raw nuts and seeds—including pistachios, filberts, almonds, sunflower seeds, sesame seeds, walnuts, cashews, pecans, chia seeds, and flaxseeds Intact grains—including steel cut oats, millet, wild rice, buckwheat groats, and hulled barley Minimally processed grain or bean products—including sprouted breads, flaked or rolled grains (oatmeal), bean pasta, tofu, tempeh, unsweetened soy or nut milks in moderate quantities

You do know scones are not donuts, right?" Nina wasn't one to pass up any baked goods, but a donut was a donut. No scone would do. "This is not your white, British-royals high tea, my friend. This is Highland Park high tea. It opened a month ago, and I think we're about to have our whole world rocked." The Jam's exterior was black-and-white---- if you blinked you'd miss it. But when they went inside Nina immediately spotted a colorful mural of dinosaurs seated on velvet cushions, eating donuts and drinking out of porcelain cups. A pristine glass display case on the opposite wall featured rows and rows of endless donuts--- a happy welcoming committee of frosting and dough. "We'll be having tea for two," Jasmine said at the counter. "And for my donut, could I get the Swirly Rosewater, please?" As soon as she saw the names and flavors of the donuts, she instantly knew two things: one, she was going to love these, and two, Leo would absolutely hate them. Nina suddenly felt sympathy for Leo any time a contestant created a unique flavor pairing on the show. She raced to find the donut her friend had ordered in the case, and landed on a frosted pink cake donut that had a lemon rosewater glaze topped with roasted pistachios. "You live your life in pink, Jas." "No better color. So from what I read online, the deal is that instead of scones, they do vegan donuts---" Nina's eyes narrowed, and Jasmine glared right back. "Don't judge. What are you going to get?" "I need chocolate," Nina said. She scanned the rows in search of the perfect solution. "May I recommend our Chocolate from the Crypt donut?" the saleswoman suggested from behind the display. Her sharp bangs and blunt ponytail bobbed as she explained, "It's our fall-themed donut--- chocolate cake with a chocolate glaze, and it's got a kick from the cayenne pepper and cinnamon we add in." "Oh, my donut," Nina said. In the case was an absolutely gorgeous chocolate confection--- the cayenne and cinnamon flakes on the outside created a black-and-orange effect. "I am sold." "You got it." The saleswoman nodded and rang them up. A narrow hallway covered in murals of cartoon animals drinking tea led them to the official tearoom. Soaring ceilings revealed exposed beams and brick walls, signaling that the building was likely older and newly restored. Modern, barrel-back walnut chairs were clustered around ultrasleek Scandinavian round tables. Nina felt like she'd followed Jasmine down a rabbit hole and emerged into the modern interpretation of the Mad Hatter's tea party. "This is like..." Nina began. "It's a fun aesthetic." "I know, right?" Jasmine replied as they sat down. "It makes me feel like I'm not cool enough to be here, but glad I got invited." Nina picked up the prix fixe high tea menu on the table. The Jam's version of finger sandwiches were crispy "chicken" sliders, potato-hash tacos and mini banh mi, and in lieu of scones, they offered cornbread with raspberry jam and their signature donuts. "And it's all vegan...?" "Yes, my friendly carnivore, and hopefully delicious.

Pistachio Mustard Dressing Serves: 4 ¾ cup unsweetened soy, hemp, or almond milk ⅓ cup raw shelled pistachio nuts 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 1 tablespoon Dijon mustard ¼ teaspoon garlic powder Blend all ingredients in a high-powered blender until smooth. PER SERVING: CALORIES 90; PROTEIN 5g; CARBOHYDRATE 7g; TOTAL FAT 5.7g; SATURATED FAT 0.7g; SODIUM 69mg; FIBER 2g; BETA-CAROTENE 27mcg; VITAMIN C 3mg; CALCIUM 86mg; IRON 1.2mg; FOLATE 21mcg; MAGNESIUM 30mg; ZINC 0.5mg; SELENIUM 2.3mcg