Potatoes Best Quotes

The guys were totally skuzzy, grinning horribly, showing holes where teeth should be. “Boys, God doesn’t like you,” Fang intoned behind them. Whaaat? I thought, dumbfounded. “Wha!” they said, whirling. At that moment, Fang snapped out his huge wings and shone the penlight under his chin so it raked his cheekbones and eyes. My mouth dropped open. He looked like the angel of death. His dark wings filled the hallway almost to the ceiling, and he moved them up and down. “God doesn’t like bad people,” he said, using a really weird, deep voice. “What the heck?” one of the squatters murmured shallowly, his mouth slack, his eyes bugging out of his head. I whipped my own wings open. Fun, anyway. “This was a test,” I said, using my best spooky voice. “And guess what? You both failed.” The bums stopped dead, looks of horror and amazement on their faces. Then Fang growled, “Rowr!” He stepped forward, sweeping his wings up and down: the avenging demon. I almost cracked up. “Rowr!” I said myself, shaking my wings out. “Ahhhhh!” the guys yelled, backpedaling fast. Unfortunately, they were standing at the top of the staircase. They fell awkwardly, trying to grab each other, and rolled down two flights like lumpy bags of potatoes, shrieking the whole way. Fang and I slapped each other a quick high five—and we were out of there, jack.

Humour is the best way to make the unbearable bearable.

I needed to say something. Something romantic! Something to sweep her off her feet. "You’re like a potato!" I shouted after her. "In a minefield." She froze in place. Then she spun on me, her face lit by a half-grown fruit. “A potato,” she said flatly. “That’s the best you can do? Seriously?” “It makes sense,” I said. “Listen. You’re strolling through a minefield, worried about getting blown up. And then you step on something, and you think, ‘I’m dead.’ But it’s just a potato. And you’re so relieved to find something so wonderful when you expected something so awful. That’s what you are. To me.” “A potato.” “Sure. French fries? Mashed potatoes? Who doesn’t like potatoes?” “Plenty of people. Why can’t I be something sweet, like a cake?” “Because cake wouldn’t grow in a minefield. Obviously.” She stared down the hallway at me for a few moments, then sat on an overgrown set of roots. Sparks. She seemed to be crying. Idiot! I thought at myself, scrambling through the foliage. Romantic. You were supposed to be romantic, you slontze! Potatoes weren’t romantic. I should have gone with a carrot.

Albus Dumbledore had gotten to his feet. He was beaming at the students, his arms opened wide, as if nothing could have pleased him more than to see them all there. "Welcome!" he said. "Welcome to a new year at Hogwarts! Before we begin our banquet, I would like to say a few words. And here they are: Nitwit! Blubber! Oddment! Tweak!" "Thank you!" He sat back down. Everybody clapped and cheered. Harry didn't know whether to laugh or not. “Is he — a bit mad?” he asked Percy uncertainly. "Mad?" said Percy airily. "He's a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?

Auri hopped down from the chimney and skipped over to where I stood, her hair streaming behind her. "Hello Kvothe." She took a half-step back. "You reek." I smiled my best smile of the day. "Hello Auri," I said. "You smell like a pretty young girl." "I do," she agreed happily. She stepped sideways a little, then forward again, moving lightly on the balls of her bare feet. "What did you bring me?" she asked. "What did you bring me?" I countered. She grinned. "I have an apple that thinks it is a pear," she said, holding it up. "And a bun that thinks it is a cat. And a lettuce that thinks it is a lettuce." "It's a clever lettuce then." "Hardly," she said with a delicate snort. "Why would anything clever think it was a lettuce?" "Even if it is a lettuce?" I asked. "Especially then," she said. "Bad enough to be a lettuce. How awful to think you are a lettuce too." She shook her head sadly, her hair following the motion as if she were underwater. I unwrapped my bundle. "I brought you some potatoes, half a squash, and a bottle of beer that thinks it is a loaf of bread." "What does the squash think it is?" she asked curiously, looking down at it. She held her hands clasped behind her back "It knows it's a squash," I said. "But it's pretending to be the setting sun." "And the potatoes?" she asked. "They're sleeping," I said. "And cold, I'm afraid." She looked up at me, her eyes gentle. "Don't be afraid," she said, and reached out and rested her fingers on my cheek for the space of a heartbeat, her touch lighter than the stroke of a feather. "I'm here. You're safe.

[Slitscan's audience] is best visualized as a vicious, lazy, profoundly ignorant, perpetually hungry organism craving the warm god-flesh of the anointed. Personally I like to imagine something the size of a baby hippo, the color of a week-old boiled potato, that lives by itself, in the dark, in a double-wide on the outskirts of Topeka. It's covered with eyes and it sweats constantly. The sweat runs into those eyes and makes them sting. It has no mouth, Laney, no genitals, and can only express its mute extremes of murderous rage and infantile desire by changing the channels on a universal remote. Or by voting in presidential elections.

With women, the best part is the discovery. There's nothing like the first time, nothing. You don't know what life is until you undress a woman for the first time. A button at a time, like peeling a hot sweet potato on a winter's night.

So what is the best vegetable? Well, we all know that: it's the potato. The vegetable you can't screw up. You can throw a potato into a bonfire, run away from it - and, an hour later, it's turned into a meal. Try doing that with broccoli, or a trifle, and it will laugh in your face.

But we did. The old adage—humor is the best way to make the unbearable bearable—may be true.

Dad always said a person must have a magnificent reason for writing out his or her Life Story and expecting anyone to read it. Unless your name is something along the lines of Mozart, Matisse, Churchill, Che Guevara or Bond - James Bond - you best spent your free time finger painting or playing shuffeboard, for no one, with the exception of your flabby-armed mother with stiff hair and a mashed potato way of looking at you, will want to hear the particulars of your pitiable existence, which doubtlessly will end as it began - with a wheeze.

If you don’t know what to do with the rest of your life, make your bed. If you’re going to be a couch potato, at least fluff the pillows. If you can’t afford pearls, red nail polish is your best accessory. If you don’t have time to do your nails, smile and stand up straight.

Mad?” said Percy airily. “He’s a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?

The best way to reach your destination is to just keep going until you get there.

know you loathe it when I tell you I know what’s best for you, but in this case, I do.

We’re right together – you make me happy, you never bore me, you’re interested in the things I’m interested in, and I hope I’m not deluded when I say I think the same is true for you. We belong together. I know you loathe it when I tell you I know what’s best for you, but in this case I do.

Kaz snagged her wrist. "Inej." His gloved thumb moved over her pulse, traced the top of the feather tattoo. "If we don't make it out, I want you to know..." She waited. She felt hope rustling its wings inside her, ready to take flight at the right words from Kaz. She willed that hope in to stillness. Those words would never come. The heart is an arrow. She reached up and touched his cheek. She thought he might flinch again, even knock her hand away. In nearly two years of battling side by side with Kaz, of late-night scheming, impossible heists, clandestine errands, and harried meals of fried potatoes and hutspot gobbled down as they rushed from one place to another, this was the first time she had touched him skin to skin, without the barrier of gloves or coat or shirtsleeve. She let her hand cup his cheek. His skin was cool and damp from the rain. He stayed still, but she saw a tremor pass through him, as if he were waging a war with himself. "If we don't die this night, I will die unafraid, Kaz. Can you say the same?" His eyes were nearly black, the pupils dilated. She could see it took every last bit of his terrible will for him to remain still beneath her touch. And yet, he did not pull away. She knew it was the best he could offer. It was not enough. She dropped her hand. He took a deep breath. Kaz had said he didn't want her prayers and she wouldn't speak them, but she wished him safe nonetheless. She had her aim now, her heart had direction, and though it hurt to know that path led away from him, she could endure it.

They tried to roast hazel nuts in the oven and prepare a Christmas meal out of canned ham, two potatoes, and some suspicious looking bread.

Poverty is a dish best served with Potato Soup.

The fork fell from my fingers, splatterng mashed potatoes across the table. I mustered my best "ice princess" look at met his gaze. "You're in my personal space, buddy.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

They accuse me--Me--the present writer of The present poem--of--I know not what,-- A tendency to under-rate and scoff At human power and virtue, and all that; And this they say in language rather rough. Good God! I wonder what they would be at! I say no more than has been said in Dante's Verse, and by Solomon and by Cervantes; By Swift, by Machiavel, by Rochefoucault; By Fenelon, by Luther and by Plato; By Tillotson, and Wesley, and Rousseau, Who knew this life was not worth a potato. 'Tis not their fault, nor mine, if this be so-- For my part, I pretend not to be Cato, Nor even Diogenes.--We live and die, But which is best, you know no more than I.

there are clear distinctions between what it takes to be decent, what it takes to be good, what it takes to be great, and what it takes to be among the best. If your goal is to be mediocre, then you have a considerable margin for error. You can get depressed when fired and mope around waiting for someone to call with a new job offer. If you hurt your toe, you can take six weeks watching television and eating potato chips.

This is the second best flavored baked potato I’ve ever tasted.” “What is the first?” Mom asked. “That’s classified.

Minor offenses at best. Nothing to deserve death by potato.

Woman . . . I do the best I can do. I come in here every Friday. I carry a sack of potatoes and a bucket of lard. You all line up at the door with your hands out. I give you the lint from my pockets. I give you my sweat and my blood. I ain't got no tears. I done spent them. We go upstairs in that room at night . . . and I fall down on you and try to blast a hole into forever. I get up Monday morning . . . find my lunch on the table. I go out. Make my way. Find my strength to carry me through to the next Friday.

In Port William, more than anyplace else I had been, this religion that scorned the beauty and goodness of this world was a puzzle to me. To begin with, I don’t think anybody believed it. I still don’t think so. Those world-condemning sermons were preached to people who, on Sunday mornings, would be wearing their prettiest clothes. Even the old widows in their dark dresses would be pleasing to look at. By dressing up on the one day when most of them had leisure to do it, they had signified their wish to present themselves to one another and to Heaven looking their best. The people who heard those sermons loved good crops, good gardens, good livestock and work animals and dogs; they loved flowers and the shade of trees, and laughter and music; some of them could make you a fair speech on the pleasures of a good drink of water or a patch of wild raspberries. While the wickedness of the flesh was preached from the pulpit, the young husbands and wives and the courting couples sat thigh to thigh, full of yearning and joy, and the old people thought of the beauty of the children. And when church was over they would go home to Heavenly dinners of fried chicken, it might be, and creamed new potatoes and hot biscuits and butter and cherry pie and sweet milk and buttermilk. And the preacher and his family would always be invited to eat with somebody and they would always go, and the preacher, having just foresworn on behalf of everybody the joys of the flesh, would eat with unconsecrated relish.

Be particular. That is, without a doubt, the Best Advice Ever Given in the History of the Entire World. Consider, if you will, the profound effect that following that advice would have on, say, your diet, your love life, your financial situation, your decision on whether to have that next drink. I mean, what do those two words not cover?

Ultimately, the roast turkey must be regarded as a monument to Boomer's love. Look at it now, plump and glossy, floating across Idaho as if it were a mammoth, mutated seed pod. Hear how it backfires as it passes the silver mines, perhaps in tribute to the origin of the knives and forks of splendid sterling that a roast turkey and a roast turkey alone possesses the charisma to draw forth into festivity from dark cupboards. See how it glides through the potato fields, familiarly at home among potatoes but with an air of expectation, as if waiting for the flood of gravy. The roast turkey carries with it, in its chubby hold, a sizable portion of our primitive and pagan luggage. Primitive and pagan? Us? We of the laser, we of the microchip, we of the Union Theological Seminary and Time magazine? Of course. At least twice a year, do not millions upon millions of us cybernetic Christians and fax machine Jews participate in a ritual, a highly stylized ceremony that takes place around a large dead bird? And is not this animal sacrificed, as in days of yore, to catch the attention of a divine spirit, to show gratitude for blessings bestowed, and to petition for blessings coveted? The turkey, slain, slowly cooked over our gas or electric fires, is the central figure at our holy feast. It is the totem animal that brings our tribe together. And because it is an awkward, intractable creature, the serving of it establishes and reinforces the tribal hierarchy. There are but two legs, two wings, a certain amount of white meat, a given quantity of dark. Who gets which piece; who, in fact, slices the bird and distributes its limbs and organs, underscores quite emphatically the rank of each member in the gathering. Consider that the legs of this bird are called 'drumsticks,' after the ritual objects employed to extract the music from the most aboriginal and sacred of instruments. Our ancestors, kept their drums in public, but the sticks, being more actively magical, usually were stored in places known only to the shaman, the medicine man, the high priest, of the Wise Old Woman. The wing of the fowl gives symbolic flight to the soul, but with the drumstick is evoked the best of the pulse of the heart of the universe. Few of us nowadays participate in the actual hunting and killing of the turkey, but almost all of us watch, frequently with deep emotion, the reenactment of those events. We watch it on TV sets immediately before the communal meal. For what are footballs if not metaphorical turkeys, flying up and down a meadow? And what is a touchdown if not a kill, achieved by one or the other of two opposing tribes? To our applause, great young hungers from Alabama or Notre Dame slay the bird. Then, the Wise Old Woman, in the guise of Grandma, calls us to the table, where we, pretending to be no longer primitive, systematically rip the bird asunder. Was Boomer Petaway aware of the totemic implications when, to impress his beloved, he fabricated an outsize Thanksgiving centerpiece? No, not consciously. If and when the last veil dropped, he might comprehend what he had wrought. For the present, however, he was as ignorant as Can o' Beans, Spoon, and Dirty Sock were, before Painted Stick and Conch Shell drew their attention to similar affairs. Nevertheless, it was Boomer who piloted the gobble-stilled butterball across Idaho, who negotiated it through the natural carving knives of the Sawtooth Mountains, who once or twice parked it in wilderness rest stops, causing adjacent flora to assume the appearance of parsley.

Earth life is giant field day where we willingly choose the limitation of racing with both feet in a potato sack, or sometimes we join up with another and agree to the limitation of racing as a team where each person has one leg tied to the leg of the other....Agreeing to run a race with limitations or live a life with limitations doesn't mean you're slow, clumsy, or unenlightened. It just means you're showing up on field day, participating, and if you're really good, you try your best despite the obstacles.

For example, maybe you grew up in a house where no one talked about their feelings, It wasn't encouraged and everyone else became uncomfortable if you tried. You learned pretty quickly that talking about your feelings was clearly against the rules. You weren't abused, you weren't traumatized. But, at the dinner table, you said "My best friend and I had a fight today and I'm really sad and angry," it would elicit a response of "That happens sometimes, dear, please pass the potatoes.

Most importantly, they’re delicious,” Carl said. “I bet you’ve never had one the way I can make it: with sour cream and chives.” Mom winked at him. Carl snorted. “The best filling for a baked potato is a second baked potato, but I’m willing to give this ‘skewer cream’ thing a try. Potatoes are awesome no matter how you have them.

Revenge is a dish best served cold but Mama prefers to serve it with hot gravy, potatoes, and roast turkey.

Everyone ate as a group, and a huge cauldron of dumpster-dived gruel bubbled over a campfire, tended by a grubby-handed group of chefs dicing potatoes and onions on a piece of cardboard on the ground. Huck [Finn] may have been right that a 'barrel of odds and ends' where the 'juice kind of swaps around' makes for better victuals, but it occurred to me that the revolution may well get dysentery.

And yet I still use the skin, not only because it’s fiber rich, but because it serves as a daily reminder that in potatoes as in life, danger is everywhere. The best strategy is not to fear the danger, but respect it.

But the best thing fire did was cook. Foods that humans cannot digest in their natural forms – such as wheat, rice and potatoes – became staples of our diet thanks to cooking. Fire not only changed food’s chemistry, it changed its biology as well. Cooking killed germs and parasites that infested food. Humans also had a far easier time chewing and digesting old favourites such as fruits, nuts, insects and carrion if they were cooked.

I have something for you,” she said as she pulled his leather gloves from the sleeve of her prison tunic. He stared at them. “How—” “I got them from the discarded clothes. Before I made the climb.” “Six stories in the dark.” She nodded. She wasn’t going to wait for thanks. Not for the climb, or the gloves, or for anything ever again. He pulled the gloves on slowly, and she watched his pale, vulnerable hands disappear beneath the leather. They were trickster hands—long, graceful fingers made for prying open locks, hiding coins, making things vanish. “When we get back to Ketterdam, I’m taking my share, and I’m leaving the Dregs.” He looked away. “You should. You were always too good for the Barrel.” It was time to go. “Saints’ speed, Kaz.” Kaz snagged her wrist. “Inej.” His gloved thumb moved over her pulse, traced the top of the feather tattoo. “If we don’t make it out, I want you to know…” She waited. She felt hope rustling its wings inside her, ready to take flight at the right words from Kaz. She willed that hope into stillness. Those words would never come. The heart is an arrow. She reached up and touched his cheek. She thought he might flinch again, even knock her hand away. In nearly two years of battling side by side with Kaz, of late-night scheming, impossible heists, clandestine errands, and harried meals of fried potatoes and hutspot gobbled down as they rushed from one place to another, this was the first time she had touched him skin to skin, without the barrier of gloves or coat or shirtsleeve. She let her hand cup his cheek. His skin was cool and damp from the rain. He stayed still, but she saw a tremor pass through him, as if he were waging a war with himself. “If we don’t survive this night, I will die unafraid, Kaz. Can you say the same?” His eyes were nearly black, the pupils dilated. She could see it took every last bit of his terrible will for him to remain still beneath her touch. And yet, he did not pull away. She knew it was the best he could offer. It was not enough. She dropped her hand. He took a deep breath. Kaz had said he didn’t want her prayers and she wouldn’t speak them, but she wished him safe nonetheless. She had her aim now, her heart had direction, and though it hurt to know that path led away from him, she could endure it.

Two years of Newtrition investment and research had produced CHOW™. CHOW™ contained spun, plaited, and woven protein molecules, capped and coded, carefully designed to be ignored by even the most ravenous digestive tract enzymes; no-cal sweeteners; mineral oils replacing vegetable oils; fibrous materials, colorings, and flavorings. The end result was a foodstuff almost indistinguishable from any other except for two things. Firstly, the price, which was slightly higher, and secondly the nutritional content, which was roughly equivalent to that of a Sony Walkman. It didn’t matter how much you ate, you lost weight.* Fat people had bought it. Thin people who didn’t want to get fat had bought it. CHOW™ was the ultimate diet food—carefully spun, woven, textured, and pounded to imitate anything, from potatoes to venison, although the chicken sold best. Sable sat back and watched the money roll in. He watched CHOW™ gradually fill the ecological niche that used to be filled by the old, untrademarked food. He followed CHOW™ with SNACKS™—junk food made from real junk. MEALS™ was Sable’s latest brainwave. MEALS™ was CHOW™ with added sugar and fat. The theory was that if you ate enough MEALS™ you would a) get very fat, and b) die of malnutrition.

And yet I still use the skin, not only because it serves as a daily reminder that in potatoes as in life, danger is everywhere. The best strategy is not to fear the danger, but respect it. And then," she added, as she picked up a knife, "deal with it." pg.316

great. This is a good description of Rovio, which was around for six years and underwent layoffs before the “instant” success of the Angry Birds video game franchise. In the case of the Five Guys restaurant chain, the founders spent fifteen years tweaking their original handful of restaurants in Virginia, finding the right bun bakery, the right number of times to shake the french fries before serving, how best to assemble a burger, and where to source their potatoes before expanding nationwide. Most businesses require a complex network of relationships to function, and these relationships take time to build. In many instances you have to be around for a few years to receive consistent recognition. It takes time to develop connections with investors, suppliers, and vendors. And it takes time for staff and founders to gain effectiveness in their roles and become a strong team.* So, yes, the bar is high when you want to start a company. You’ll have the chance to work on something you own and care about from day to day. You’ll be 100 percent engaged and motivated, and doing something you believe in. You can lead an integrated life, as opposed to a compartmentalized one in which you play a role in an office and then try to forget about it when you get home. You can define an organization, not the other way around. But even if you quit your job, hunker down for years, work hard for uncertain reward, and ask everyone you know for help, there’s still a great chance that your new business will not succeed. Over 50 percent of companies fail within their first three years.2 There’s a quote I like from an unknown source: “Entrepreneurship is living a few years of your life like most people won’t, so that you can spend the rest of your life like most people can’t.

Integrate at least three of these items into your daily diet to be sure you are eating plenty of whole food. 1. Beans—all kinds: black beans, pinto beans, garbanzo beans, black-eyed peas, lentils 2. Greens—spinach, kale, chards, beet tops, fennel tops 3. Sweet potatoes—don’t confuse with yams. 4. Nuts—all kinds: almonds, peanuts, walnuts, sunflower seeds, Brazil nuts, cashews 5. Olive oil—green, extra-virgin is usually the best. Note that olive oil decomposes quickly, so buy no more than a month’s supply at a time. 6. Oats—slow-cook or Irish steel-cut are best. 7. Barley—either in soups, as a hot cereal, or

I am nine. We are bored and Karen is dying. We drove to Austin that summer so Sarah's dad- who described Karen as /the great and impossible love/ of his life, who taught us the word /lymphoma/ and then, the concept of the prefix, how it explains where the tumor lives- could say goodbye. The house is a rind spooned out by the onset of death, what's left in the medicine cabinet full of razors & we are hungry & alone & sitting on the living room floor where the light from a naked window slices the hardwood like a melon, brandishes each, individualfuzz on my scabbed calf a field of erect, yellow poppies & we have been alive as girls long enough to know to scowl at this reveal & what better time than now to practice removal. Once, I watched my mother skin a potato in six perfect strokes I remember this as Sarah teaches me to prop up my leg on the side of the tub and runs the blade along my thing, /See?/ she says, /Isn't that so much better?/ Before we left Albuquerque her father warned us, /She will have no hair/ a trait we have just begun to admire except, of course for the hair he is talking about we hold against our necks, that which will get us compliments or scouted in a mall, eventually cut off by our envious sisters while we sleep.

A cell phone rang from the end table to my right and Kristen bolted up straight. She put her beer on the coffee table and dove across my lap for her phone, sprawling over me. My eyes flew wide. I’d never been that close to her before. I’d only ever touched her hand. If I pushed her down across my knees, I could spank her ass. She grabbed her phone and whirled off my lap. “It’s Sloan. I’ve been waiting for this call all day.” She put a finger to her lips for me to be quiet, hit the Talk button, and put her on speaker. “Hey, Sloan, what’s up?” “Did you send me a potato?” Kristen covered her mouth with her hand and I had to stifle a snort. “Why? Did you get an anonymous potato in the mail?” “Something is seriously wrong with you,” Sloan said. “Congratulations, he put a ring on it. PotatoParcel.com.” She seemed to be reading a message. “You found a company that mails potatoes with messages on them? Where do you find this stuff?” Kristen’s eyes danced. “I don’t know what you’re talking about. Do you have the other thing though?” “Yeeeess. The note says to call you before I open it. Why am I afraid?” Kristen giggled. “Open it now. Is Brandon with you?” “Yes, he’s with me. He’s shaking his head.” I could picture his face, that easy smile on his lips. “Okay, I’m opening it. It looks like a paper towel tube. There’s tape on the—AHHHHHH! Are you kidding me, Kristen?! What the hell!” Kristen rolled forward, putting her forehead to my shoulder in laughter. “I’m covered in glitter! You sent me a glitter bomb? Brandon has it all over him! It’s all over the sofa!” Now I was dying. I covered my mouth, trying to keep quiet, and I leaned into Kristen, who was howling, our bodies shaking with laughter. I must not have been quiet enough though. “Wait, who’s with you?” Sloan asked. Kristen wiped at her eyes. “Josh is here.” “Didn’t he have a date tonight? Brandon told me he had a date.” “He did, but he came back over after.” “He came back over?” Her voice changed instantly. “And what are you two doing? Remember what we talked about, Kristen…” Her tone was taunting. Kristen glanced at me. Sloan didn’t seem to realize she was on speaker. Kristen hit the Talk button and pressed the phone to her ear. “I’ll call you tomorrow. I love you!” She hung up on her and set her phone down on the coffee table, still tittering. “And what did you two talk about?” I asked, arching an eyebrow. I liked that she’d talked about me. Liked it a lot. “Just sexually objectifying you. The usual,” she said, shrugging. “Nothing a hot fireman like you can’t handle.” A hot fireman like you.I did my best to hide my smirk. “So do you do this to Sloan a lot?” I asked. “All the time. I love messing with her. She’s so easily worked up.” She reached for her beer. I chuckled. “How do you sleep at night knowing she’ll be finding glitter in her couch for the next month?” She took a swig of her beer. “With the fan on medium.” My laugh came so hard Stuntman Mike looked up and cocked his head at me. She changed the channel and stopped on HBO. Some show. There was a scene with rose petals down a hallway into a bedroom full of candles. She shook her head at the TV. “See, I just don’t get why that’s romantic. You want flower petals stuck to your ass? And who’s gonna clean all that shit up? Me? Like, thanks for the flower sex, let’s spend the next half an hour sweeping?” “Those candles are a huge fire hazard.” I tipped my beer toward the screen. “Right? And try getting wax out of the carpet. Good luck with that.” I looked at the side of her face. “So what do you think is romantic?” “Common sense,” she answered without thinking about it. “My wedding wouldn’t be romantic. It would be entertaining. You know what I want at my wedding?” she said, looking at me. “I want the priest from The Princess Bride. The mawage guy.

But what I really needed was a mom. I still wanted to take advantage of that free laundry service at home. I wasn’t about to turn away the homemade potato-chip casseroles or her famous turkey tacos. I didn’t even mind when the “chore chart” was put up on the fridge. That was the normalcy I craved. I wanted Mom to continue to bring warm cookies to the set, making me the guy with the best mom around.

Some weeks later Anji’s life has met its deadline, liberating laughter leading her every step to the grave, never losing her edge for an instant, bearing sadness with dignity, and always explaining herself so well, at peace with death as she was with life, the black earth of Haslingden entombing seventeen years of best endeavor and generosity. I see her now – peeling potatoes in the sun and laughing her head off.

Hope is prayer’s second cousin, darkly dressed and hovering around the outside edge of the family photograph. If prayer is a plea to the Almighty for a precedented miracle—prayer’s memory is long—hope is a plea to nothing, to everything, to any possible refutation of the facts. It is tethered to the dreadful single-digit percentage, the medical equipment humming, the long sleepless night. Prayer can (or once could) deliver a miracle; hope can only give a body another week, maybe another month. Sometimes the dying can set goals and reach them: just let me see my son get married, my granddaughter turn ten, my family carve into the Thanksgiving turkey. Hope can outlast dress fittings, gift wrapping, and potato mashing, but it can’t deliver anything more. What hope does best is make plans. Sometimes those plans are to desperately avoid the worst.

Don’t forget us when you’re both rich and famous, chaps,” said Porkins. “I can’t promise that,” said Carl. “If I get rich and famous, I’m going to live in a big diamond house with lots of guard wolves, so I can just sit around eating baked potatoes all day. If anyone tries to disturb me, the wolves will slay them on sight. So, you’d best be careful.” “Crikey,” said Porkins, his cheeks turning pale. “Idiots,” said Spidroth, rolling her eyes.

Apparently while Tyler and I sat unaware, arguing over where to get the best pizza, Kyle and Josh were having a heart-to-heart. It started when Josh apologized for the scene earlier with Tinker Bell. The conversation went on and on, both of them professing their drunken love for each other while Tyler and I continued an old argument about the difference between yams and sweet potatoes—that’s the kind of profound shit Tyler and I talked about.

When a Negro girl learns to cook, to wash dishes, to sew, or write a book, or a Negro boy learns to groom horses, or to grow sweet potatoes, or to produce butter, or to build a house, or to be able to practise medicine, as well or better than some one else, they will be rewarded regardless of race or colour. In the long run, the world is going to have the best, and any difference in race, religion, or previous history will not long keep the world from what it wants.

She told me that Melisande had borne a daughter, and that one day . . . one day she would like for us to meet. And so when your father advertised the fact that he was looking for a husband for his daughter—” “Advertised,” she interrupted. “Oh, yes. Far and wide. Princess. Beautiful. Nubile. Available to big strong man, with even bigger sword.” Mickel thumped his chest. “I was intrigued. I was mortified. I thought I would save the daughter of my mother’s best friend from a fate worse than death.” “And if I had been a loud mouthed harridan with a taste for garlic and a fear of bathing?” “I would have been the Warlord everyone thinks I am, tossed her aside like a sack of potatoes in a white wedding dress, and asked for the hand of a peculiar redheaded woman I met on the road.” Sally smiled. “And if she said no?” “Well,” Mickel said, kissing her hand. “I may not be the Warlord of the Savage Belly Ache, but I am exceptionally brave. I would fight for her.

Subliminal cuing and unconscious priming influence numerous behaviors unrelated to this book. People think potato chips taste better when hearing crunching sounds. We like a neutral stimulus more if, just before seeing it, a picture of a smiling face is flashed for a twentieth of a second. The more expensive a supposed (placebo) painkiller, the more effective people report the placebo to be. Ask subjects their favorite detergent; if they’ve just read a paragraph containing the word “ocean,” they’re more likely to choose Tide—and then explain its cleaning virtues.6

Step 7. Alter Your Coping Mechanisms Instead of gorging on chocolate pie when you’re hungry, angry, lonely, or tired, fill up on leftover Mexican Potato Salad or “Fried” Rice. Better yet, go for a walk; play your favorite sport; start working on an enjoyable project or hobby; visit a friend or go to a movie (and eat popcorn without butter). The best responses are those that involve physical activity, since they do double duty by reducing intake of fat calories and increasing calorie expenditure. If you must alleviate your frustration by eating, eat the right foods.

Aperitif--- Spectral Sour (Library of Spirits, Fall 2016) Amuse-bouche--- Sautéed Liver and Onions (Saveur Fare, Winter 2016) Potage--- Buffalo Chicken & Baked Potato Chowder (Hell's Kitchen, Winter 2017) Entrée--- Fried Sardines with Preserved Lemon on Toast (Hell's Kitchen, Winter 2017) Special Seatings--- Chef's Tastings (Limited) Once he realized what it was, Kostya had to take a minute. They were all aftertastes, dishes rooted in the Dead that he, Konstantin, had shepherded back to life. Frankie had seen the possibilities; he'd believed in him. Always. So much, apparently, that he'd imagined what a restaurant serving Kostya's food would look like. How he could structure his courses.

My mother was the best and most beautiful woman who ever lived. She was clean, and good, and always helped "the poor and needy who cluster round your door," like it says in the poetry piece, and there never could have been a reason why God would want a woman to suffer herself, when she went flying on horseback even dark nights through rain or snow, to doctor other people's pain, and when she gave away things like she did—why, I've seen her take a big piece of meat from the barrel, and a sack of meal, and heaps of apples and potatoes to carry to Mandy Thomas—when she gave away food by the wagonload at a time, God couldn't have wanted her to be hungry, and yet she was that very minute almost crying for food;

Writing to his sister Willemina two years later, van Gogh still considered The Potato Eaters his most successful painting: “What I think about my own work is that the painting of the peasants eating potatoes that I did in Nuenen is after all the best thing I did” However, the painting was criticised by his friend Anthon van Rappard soon after it was completed, which was a blow to van Gogh’s confidence. He wrote back to his friend, “you... had no right to condemn my work in the way you did.” On April 14, 1991, twenty major paintings were stolen from the Vincent van Gogh National Museum, including The Potato Eaters. For unknown reasons, the thieves abandoned the artworks thirty-five minutes after the robbery and the paintings were quickly recovered.

Desire is the difference between where you are now and where you want to be in the future. Even the tiniest action is tinged with the motivation to feel differently than you do in the moment. When you binge-eat or light up or browse social media, what you really want is not a potato chip or a cigarette or a bunch of likes. What you really want is to feel different. Our feelings and emotions tell us whether to hold steady in our current state or to make a change. They help us decide the best course of action. Neurologists have discovered that when emotions and feelings are impaired, we actually lose the ability to make decisions. We have no signal of what to pursue and what to avoid. As the neuroscientist Antonio Damasio explains, “It is emotion that allows you to mark things as good, bad, or indifferent.” To summarize,

Language cannot describe the anxieties, experiences, and exertions which Jo underwent that morning, and the dinner she served up became a standing joke. Fearing to ask any more advice, she did her best alone, and discovered that something more than energy and good will is necessary to make a cook. She boiled the asparagus for an hour and was grieved to find the heads cooked off and the stalks harder than ever. The bread burned black, for the salad dressing so aggravated her that she could not make it fit to ear. The lobster was a scarlet mystery to her, but she hammered and poked till it was unshelled and its meager proportions concealed in a grove of lettuce leaves. The potatoes had to be hurried, not to keep the asparagus waiting, and were not done at the last. The blancmange was lumpy, and the strawberries not as ripe as they looked, having been skilfully `deaconed'.

The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so the friends' thirst changed. Their tongues were not so keen, but curled, delighted, as the wines deepened. Nick's Latour was a classic Bordeaux, perfumed with black currant and cedar, perfectly balanced, never overpowering, too genteel to call attention to itself, but too splendid to ignore. Raj's Petrus, like Raj himself, more flamboyant, flashier, riper, ravishing the tongue. And then the Californian, which was in some ways richest, and in others most ethereal. George was sure the scent was eucalyptus in this Heitz, the flavor creamy with just a touch of mint, so that he could imagine the groves of silvery trees. The Heitz was smooth and silky, meltingly soft, perhaps best suited to George's tournedos, seared outside, succulent and pink within, juices running, mixing with the young potatoes and tangy green beans crisp enough to snap.

from Testimony" Outside the night was cold, the snow was deep on sill and sidewalk; but in our kitchen it was bright and warm. I smelt the damp clothes as my mother lifted them from the basket, the pungent smell of melting wax as she rubbed it on the iron, and the good lasting smell of meat and potatoes in the black pot that simmered on the stove. The stove was so hot it was turning red. My mother lifted the lid of the pot to stir the roast with a long wooden spoon: Father would not be home for another hour. I tugged at her skirts. Tell me a story! Once upon a time (the best beginning!) there was a rich woman, a baroness, and a poor woman, a beggar. The poor woman came every day to beg and every day the rich woman gave her a loaf of bread until the rich woman was tired of it. I will put poison in the next loaf, she thought, to be rid of her. The beggar woman thanked the baroness for that loaf and went to her hut, but, as she was going through the fields, she met the rich woman's son coming out of the forest. "Hello, hello, beggar woman!" said the young baron, "I have been away for three days hunting and am very hungry. I know you are coming from my mother's and that she has given you a loaf of bread; let me have it--she will give you another." "Gladly, gladly," said the beggar woman, and, without knowing it was poisoned, gave him the loaf. But, as he went on, he thought, I am nearly home-- I will wait. You may be sure that his mother was glad to see him, and she told the maids to bring a cup of wine and make his supper--quickly quickly! "I met the beggar woman," he said, "And was so hungry I asked for the loaf you gave her." "Did you eat it, my son?" the baroness whispered. "No, I knew you had something better for me than this dry bread." She threw it right into the fire, and every day, after that, gave the beggar woman a loaf and never again tried to poison her. So, my son, if you try to harm others, you may only harm yourself. And, Mother, if you are a beggar, sooner or later, there is poison in your bread.

A text comes from Wallace. An actual text too, not a message through the forum app. I gave him my number awhile back, before Halloween, but not because I wanted him to call me or anything. I wrote it on the edge of our conversation paper in homeroom and slid it over to him because sometimes I see something and think, Wallace would laugh at that, I should send him a picture of it, but the messaging app is terrible with pictures and texting is way better. So he texts me now, and it’s a picture. A regular sweet potato pie. Beneath the picture, he says, I really like sweet potato pie. I text back, Yeah, so do I. Then he sends me a picture of his face, frowning, and says, No, you don’t understand. Then another picture, closer, just his eyes. I REALLY like sweet potato pie. A series of pictures comes in several-second intervals. The first is a triangular slice of pie in Wallace’s hand. Then Wallace holding that slice up to his face—it’s soft enough to start collapsing between his fingers. The next one has him stuffing the slice into his mouth, and in the final one it’s all the way in, his cheeks are puffed out like a chipmunk’s, and he’s letting his eyes roll back like it’s the best thing he’s ever eaten. I purse my lips to keep my laugh in, but my parents are fine-tuned to the slightest hint of amusement from me, and they both look up. “What’s so funny, Eggs?” Dad says. “Nothing,” I reply. Nothing makes a joke less funny than someone wanting in on it, especially parents. Wow, I say to Wallace. You really like sweet potato pie. He sends one more picture, this one with him embracing the pie pan, gazing lovingly at it. We’re to be married in the spring. An actual laugh escapes me. I really hope Wallace is having a better Thanksgiving than I am. It seems like he is. I take a picture of myself pouting and send it to him, saying, Aw, the cutest of cute couples. ... Another picture from Wallace waits for me. In this one, an empty pie pan littered withcrumbs sits on the floor beside a large knife. Wallace kneels next to it with morecrumbs on his sweater, expression horrified. NOOOO WHAT HAVE I DONE MY LOVE OUR MARRIAGE ’TIS ALL FOR NAUGHT I text back: Oh no!! Not sweet potato bride! Another picture comes: Wallace sprawled on the floor beside the pie pan, one arm thrown over his eyes. Let me only be accused of loving her too much. Wallace is definitely having a better Thanksgiving than me.

Help your children grow and excel in the gifts God has given them. Let them know you're on their team. s a mom I want to leave a legacy that goes way beyond ordinary life skills such as cooking and cleaning. I want to teach values about caring for ourselves and others and shaping a godly atmosphere at home and in our lives. The time you spend teaching your daughters the joys and responsibilities of womanhood will benefit generations to come. And we teach best by what we are, don't we? Not by what we say. And how we raise our sons demonstrates how they should treat the women they encounter: teachers, moms, their wives, and daughters. My prayer is, "Lord, may Your love permeate my heart and life. May the gentle but strong spirit of being a woman of Yours add beauty and meaning to generations to come. Amen." on't you love springtime? It's a time for planting, for growing, for awakening. There's no better place to be than your garden. My first garden was nothing more than a sweet potato in a jar. Remember those? And flowers! They're food to my soul. My mama would always pick a few to float in a bowl or gather in a jelly jar. And once in a while we'd splurge and spend precious money on daisies or carnations from a

If any actress best represents the snappy 1930s dame, it’s Joan Blondell. During that era she played a lively assortment of chorus girls, waitresses, golddiggers, reporters and secretaries in a total of 53 movies, 44 of them for Warner Bros. “Yet, for all that overwork,” Mick LaSalle writes in Complicated Women, “Blondell hardly ever had a false moment. Self-possessed, unimpressed, completely natural, always sane, without attitude or pretense … the greatest of the screen’s great broads. No one was better at playing someone both fun-loving yet grounded, ready for a great time, yet substantial, too.” She was fun-loving, but sometimes there were limits. As a flip waitress in Other Men’s Women (1931), Joan puts the breaks on a fresh customer: BLONDELL: Anything else you guys want? CUSTOMER (checking her out as she bends over): Yeah, give me a big slice of you—and some french fried potatoes on the side. BLONDELL: Listen, baby, I’m A.P.O. CUSTOMER (turning to friend): What does she mean, A.P.O.? BLONDELL: Ain’t Putting Out. “I was the fizz on the soda,” she once said. “I just showed my big boobs and tiny waist and acted glib and flirty.” While that’s a fair assessment of most of her early roles, it wasn’t the whole story.

It was George the Mailman’s last day on the job after 35 years of carrying the mail through all kinds of weather to the same neighborhood. When he arrived at the first house on his route, he was greeted by the whole family who congratulated him and sent him on his way with a tidy gift envelope. At the second house, they presented him with a box of fine cigars. The folks at the third house handed him a selection of terrific fishing lures. At the fourth house, he was met at the door by a strikingly beautiful blonde woman in a revealing negligee. She took him by the hand, gently led him through the door, which she closed behind him, and took him up the stairs to the bedroom where she blew his mind with the most passionate love he had ever experienced. When he had enough, they went downstairs and she fixed him a giant breakfast: eggs, potatoes, ham, sausage, blueberry waffles, and fresh-squeezed orange juice. When he was truly satisfied, she poured him a cup of steaming coffee. As she was pouring, he noticed a dollar bill sticking out from under the cup’s bottom edge. "All this was just too wonderful for words," he said, "But what’s the dollar for?" "Well," she said, "Last night, I told my husband that today would be your last day, and that we should do something special for you. I asked him what to give you. He said, “Screw him. Give him a dollar.” The breakfast was my idea.

(1 = best, 11 = worst) 1. Raw fruits and vegetables (preferably organic) such as apples, grapes, melons, bananas, avocados, romaine lettuce, cucumbers, carrots, kale, tomatoes, etc.; raw honey, stevia (a natural sweetener) 2. Lightly-steamed, low-starch vegetables (all vegetables other than white potatoes, acorn and butternut squash, and pumpkin); pure maple syrup, agave nectar *Note that corn and legumes are starches, not vegetables. 3. Organic raw nuts and seeds (almonds, pine nuts, walnuts, macadamia nuts, sesame seeds, sunflower seeds, etc.) 4. Raw stone-pressed or cold-pressed plant oils (especially olive oil, though hemp seed and flax seed oils are also acceptable) 5. Cooked starchy vegetables (sweet potatoes, butternut and acorn squash, pumpkin, etc.) 6. Raw unpasteurized dairy products (particularly from goats and sheep) 7. Whole grains (brown rice, millet, whole wheat, buckwheat, etc.) 8. Pasteurized dairy and animal flesh (preferably limited to organic fish and minimal organic meat and poultry products) 9. All non-whole grain flour products (white bread, white rice, white pasta, white pizza dough, flour tortillas, etc.); sugar (white sugar, brown sugar, corn syrup, etc.) 10. Cooked animal fats/hydrogenated oils (lard, cooked oils, etc.), mainstream meats, poultry; soy products 11. Chemicals, artificial coloring and sweeteners (aspartame, saccharine, unnatural additives of all kinds)

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

The hot case at a kombini features tonkatsu, fried chicken, menchikatsu (a breaded hamburger patty), Chinese pork buns, potato croquettes, and seafood items such as breaded squid legs or oysters. In a bit of international solidarity, you'll see corn dogs, often labeled "Amerikandoggu." One day for lunch I stopped at 7-Eleven and brought home a pouch of "Gold Label" beef curry, steamed rice, inarizushi (sushi rice in a pouch of sweetened fried tofu), cold noodle salad, and a banana. Putting together lunch for the whole family from an American 7-Eleven would be as appetizing as scavenging among seaside medical waste, but this fun to shop for and fun to eat. Instant ramen is as popular in Japan as it is in college dorms worldwide, and while the selection of flavors is wider than at an American grocery, it serves a predictable ecological niche as the food of last resort for those with no money or no time. (Frozen ramen, on the other hand, can be very good; if you have access to a Japanese supermarket, look for Myojo Chukazanmai brand.) That's how I saw it, at least, until stumbling on the ramen topping section in the 7-Eleven refrigerator case, where you can buy shrink-wrapped packets of popular fresh ramen toppings such as braised pork belly and fermented bamboo shoots. With a quick stop at a convenience store, you can turn instant ramen into a serious meal. The pork belly is rolled and tied, braised, chilled, and then sliced into thick circular slices like Italian pancetta. This is one of the best things you can do with pork, and I don't say that lightly.

A slow smile curved his lips. “Lillian, I’ve wanted you every moment since I first held you in my arms. And it has nothing to do with your damned perfume. However”— he inhaled the scent one last time before replacing the tiny stopper—“ I do know what the secret ingredient is.” Lillian stared at him with wide eyes. “You do not!” “I do,” he said smugly. “What a know-all,” Lillian exclaimed with laughing annoyance. “Perhaps you’re guessing at it, but I assure you that if I can’t figure out what it is, you certainly couldn’t—” “I know conclusively what it is,” he informed her. “Tell me, then.” “No. I think I’ll let you discover it on your own.” “Tell me!” She pounced on him eagerly, thumping him hard on the chest with her fists. Most men would have been driven back by the solid blows, but he only laughed and held his ground. “Westcliff, if you don’t tell me this instant, I’ll—” “Torture me? Sorry, that won’t work. I’m too accustomed to it by now.” Lifting her with shocking ease, he tossed her onto the bed like a sack of potatoes. Before she could move an inch, he was on top of her, purring and laughing as she wrestled him with all her might. “I’ll make you give in!” She hooked a leg around his and shoved hard at his left shoulder. The childhood years of fighting with her boisterous brothers had taught her a few tricks. However, Marcus countered every move easily, his body a mass of steely, flexing muscles. He was very agile, and surprisingly heavy. “You’re no challenge at all,” he teased, allowing her to roll atop him briefly. As she sought to pin him, he twisted and levered himself over her once more. “Don’t say that’s your best effort?” “Cocky bastard,” Lillian muttered, renewing her efforts. “I could win… if I didn’t have a gown on…” “Your wish may yet be granted,” he replied, smiling down at her.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

Slavery has a special interaction with the normal structures of being a human being. So a human being is sort of a generalist creature with a capacity to have its software re-worked for different habitats. The reason that human beings are able to exploit every terrestrial habitat where plants grow is that they don't all have the software program that's the same, right? You can have a software program for hunting in the Calihari, you can have one for terracing the Andes to grow potatoes, you can have any one of a number of software programs. Well, slavery took the software program that Africans who were brought into the slave trade had, and it did its best to erase that program – and to render that program non-functional. It rendered it non-functional by combining people from different places who didn't even necessarily speak a language so there was not one culture available. And it sort of forces the bootstrapping of a new culture, which was composed of various things but of course it was, you know, prohibition against teaching slaves to read and things like that, and so there was a systematic breaking of the original culture that Africans had during the New World, and a substituting of a version that was not a much of a threat to the slave-holding population, right? And at the point that slavery comes to an end, it is not as if, frankly, even, you know, we didn't even have the tools to talk about these things in responsible terms. There wasn't enough known about how the mind works and what its relationship is to the body and all...so, the thing that makes the black population and the Indian population different, I would argue, is the systematic hobbling of the on-board, the inherited, evolved culture in the case of Indians by transporting them to reservations and by putting them in schools that disrupt the passage of normal culture and in the case of Africans, it was breaking apart of families, keeping people from being in contact with others they had the right language to talk to and all...so in any case, that carries through to the present: it creates a situation where there has not been access to the materials to fully update software.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

For years Angus McAllister had set before himself as his earthly goal the construction of a gravel path through the Castle’s famous yew alley. For years he had been bringing the project to the notice of his employer, though in anyone less whiskered the latter’s unconcealed loathing would have caused embarrassment. And now, it seemed, he was at it again. 'Gravel path!' Lord Emsworth stiffened through the whole length of his stringy body. Nature, he had always maintained, intended a yew alley to be carpeted with a mossy growth. And, whatever Nature felt about it, he personally was dashed if he was going to have men with Clydeside accents and faces like dissipated potatoes coming along and mutilating that lovely expanse of green velvet. 'Gravel path, indeed! Why not asphalt? Why not a few hoardings with advertisements of liver pills and a filling station? That’s what the man would really like.' Lord Emsworth felt bitter, and when he felt bitter he could be terribly sarcastic. 'Well, I think it is a very good idea,' said his sister. 'One could walk there in wet weather then. Damp moss is ruinous to shoes.' Lord Emsworth rose. He could bear no more of this. He left the table, the room, and the house, and, reaching the yew alley some minutes later, was revolted to find it infested by Angus McAllister in person. The head-gardener was standing gazing at the moss like a high priest of some ancient religion about to stick the gaff into the human sacrifice. 'Morning, McAllister,' said Lord Emsworth, coldly. 'Good morrrrning, your lorrudsheep.' There was a pause. Angus McAllister, extending a foot that looked like a violin-case, pressed it on the moss. The meaning of the gesture was plain. It expressed contempt, dislike, a generally anti-moss spirit; and Lord Emsworth, wincing, surveyed the man unpleasantly through his pince-nez. Though not often given to theological speculation, he was wondering why Providence, if obliged to make head-gardeners, had found it necessary to make them so Scotch. In the case of Angus McAllister, why, going a step farther, have made him a human being at all? All the ingredients of a first-class mule simply thrown away. He felt that he might have liked Angus McAllister if he had been a mule. 'I was speaking to her leddyship yesterday.' 'Oh?' 'About the gravel path I was speaking to her leddyship.' 'Oh?' 'Her leddyship likes the notion fine.' 'Indeed! Well——' Lord Emsworth’s face had turned a lively pink, and he was about to release the blistering words which were forming themselves in his mind when suddenly he caught the head-gardener’s eye and paused. Angus McAllister was looking at him in a peculiar manner, and he knew what that look meant. Just one crack, his eye was saying—in Scotch, of course—just one crack out of you and I tender my resignation. And with a sickening shock it came home to Lord Emsworth how completely he was in this man’s clutches. He shuffled miserably. Yes, he was helpless. Except for that kink about gravel paths, Angus McAllister was a head-gardener in a thousand, and he needed him. He could not do without him. Filled with the coward rage that dares to burn but does not dare to blaze, Lord Emsworth coughed a cough that was undisguisedly a bronchial white flag. 'I’ll—er—I’ll think it over, McAllister.' 'Mphm.' 'I have to go to the village now. I will see you later.' 'Mphm.' 'Meanwhile, I will—er—think it over.' 'Mphm.

No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

Then there is the small, twisted potato that we call ratte in French. Similar to fingerlings, these yellow, waxy, and dense potatoes are best sautéed in butter and peanut oil in a skillet.

I’m gonna try my best,” said Carl. “But if I die horribly, plant a potato tree in my honor.” “Um, I don’t think potatoes grow on trees, old bean,” said Porkins. “Well, plant a tree and stick some potatoes in the branches,” said Carl. “Come on, use your imagination.

We also ate well in the kitchen, and I found that I had inherited my father's palate and appreciation of good food. Our cuisine at home always been rather basic, even in the days when we had a cook, and I became fascinated with the process of creating such wonderful flavors. "Show me how you made that parsley sauce, those meringues, that oyster stew," I'd say to Mrs Robbins, the cook. And if she had a minute to spare, she would show me. After a while, seeing my willingness as well as my obvious aptitude for cooking, she suggested to Mrs Tilley that her old legs were not up to standing for hours any more and that she needed an assistant cook. And she requested me. Mrs Tilley agreed, but only if she didn't have to pay me more money and I should still be available to do my party piece whenever she entertained. And so I went to work in the kitchen. Mrs Robbins found me a willing pupil. After lugging coal scuttles up all those stairs, it felt like heaven to be standing at a table preparing food. We had a scullery maid who did all the most menial of jobs, like chopping the onions and peeling the potatoes, but I had to do the most basic of tasks- mashing the potatoes with lots of butter and cream until there wasn't a single lump, basting the roast so that the fat was evenly crisp. I didn't mind. I loved being amongst the rich aromas. I loved the look of a well-baked pie. The satisfaction when Mrs Robbins nodded with approval at something I had prepared. And of course I loved the taste of what I had created. Now when I went home to Daddy and Louisa, I could say, "I roasted that pheasant. I made that apple tart." And it gave me a great rush of satisfaction to say the words. "You've a good feel of it, I'll say that for you," Mrs Robbins told me, and after a while she even sought my opinion. "Does this casserole need a touch more salt, do you think? Or maybe some thyme?" The part I loved the best was the baking. She showed me how to make pastry, meringues that were light as air, all sorts of delicate biscuits and rich cakes.

best interest, but we feel powerless to resist. It’s as if our free will has been compromised by an overwhelming urge for immediate pleasure; perhaps it’s a bag of potato chips when we’re on a diet, or splurging on an expensive night out that we can’t really afford.

Sophie knew they should get up and search, but her body felt like it had been molded from mashed potatoes. The best she could do was lean her head on Keefe’s shoulder, trying to stay warm in the chilly evening wind. “Awwww, you guys look so cute!” Alvar said, stumbling toward them a few minutes later. “Sorry, didn’t mean to interrupt cuddle time,” he added as Sophie scrambled away. Sophie was sure her cheeks were redder than the sky, especially when she realized Biana was there too. She pulled her soggy hair forward to cover her face. “It’s cold here.

I learned that you've got to do your best in whatever you do, even if it's smashing potatoes and washing dishes, and even if you job leaves you stinking like a giant rotten potato and you look like a lopsided sea crustacean after a while, because every chance you get in life deserves respect, and so do the people who took chances on you

1½ pounds small red potatoes, unpeeled 2 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh thyme Salt and pepper 1 Arrange potatoes in center of large sheet of aluminum foil and lift sides to form bowl. Pour ¾ cup water over potatoes and crimp foil tightly to seal. Place foil packet in air-fryer basket, place basket in air fryer, and set temperature to 400 degrees. Cook until paring knife inserted into potatoes meets little resistance (poke through foil to test), 25 to 30 minutes. 2 Carefully open foil packet, allowing steam to escape away from you, and let cool slightly. Arrange potatoes in single layer on cutting board; discard foil. Place baking sheet on top of potatoes and press down firmly on baking sheet, flattening potatoes to ½-inch thickness. Transfer smashed potatoes to large bowl; drizzle with oil and sprinkle with thyme, ½ teaspoon salt, and ⅛ teaspoon pepper. Toss until well combined and most potatoes have broken apart into chunks. 3 Return potatoes to air fryer and cook until well browned and crispy (do not stir or shake during cooking), 15 to 20 minutes. Season with salt and pepper to taste. Serve.

I’m talking mashed potatoes. Roast potatoes. Sweet potatoes. Potato casserole. Those thinly sliced potatoes with that cheese sauce on them. Potato salad, even.” “Jimmy?” Dallas says with a startlingly sweet smile. “Yeah?” “Shut the hell up about potatoes.” “But they’re the best part of Thanksgiving dinner! Everyone knows that.” “It’s my Irish blood, makes me love the things. Can’t get enough of ‘em.” “Binge-watching Collin Farrell movies while youeat Lucky Charms doesn’t make you Irish, dumbass,” he grouches. “I dress up for St. Patrick’s day, too,” Triple J responds, defensive. I swivel from where I’m removing my shin guards to peer at him. “What the hell do you dress up as for St. Patrick’s day?” He shakes his head at me like I’m incredibly stupid for asking this. “A leprechaun, of course.” Dallas grins. “Surely you don’t even need a costume for that one.

Then there are other serious psychological concerns. To be constantly presenting ourselves, and packaging ourselves, like potatoes pretending to be chips. To be constantly seeing everyone else looking their best, doing fun things that we are not doing.

there are loads of places to hide. I run behind the pea plants, but he can still see me through the leaves, so I run off and land next to Alice and Dora in between the thorny raspberries. 'Look, Belle, we've found some raspberries that are already ripe. They're so nice.' Alice picks one for me. I taste its sweet raspberriness. 'Yum. Are there more?' 'Not yet. But soon there'll be loads.' 'Got you,' yells John as he runs down the path. He checks us all out deciding who best to make IT. He gives me a look and I know it’s going to be me. So I leap up and run off while he clambers over my sister and Dora. I run quickly, darting between the overgrown potatoes and into the poly-tunnel for the tomatoes. I take a few deep breaths as I emerge from the other end of the poly-tunnel. Looks like I've finally lost John, so I slow down and look around. Dad's shed is in front of me and I can hear him gently tinkering inside. I'm never sure what he's doing in there, but he's so busy he

Work in the kitchen of the inn had provided her with many opportunities to snatch a mouthful of pastry or a choice potato dumpling or a half stein of dark beer, and she had availed herself of most of them—with the result that she possessed a lush and blooming figure of the sort that appeals to men like Lame Hans,

There isn't a menu, only a few daily specials. You might get some molecular gastronomy or classic French food or meatloaf and mashed potatoes, but it's always amazing." "Today they have family-style broasted chicken. The best in the state," Doug said. "Broasted?" "Fried, but under pressure. I don't really know what magic happens, but its extra juicy and crunchy.

They walked past offerings displayed on trestle boards and tables... puddings, sliced beef, boiled eggs, paper scoops filled with pickles, olives, salted nuts, or hot green peas glistening with bacon fat. There were roasted potatoes wrapped in waxed paper, crisp slivers of fried fish, smoked oysters crusted with salt, and cones of hardbake sweetmeats or brandy balls. Just a few minutes earlier, Keir had been willing to overlook his hunger in favor of more important concerns. Now that he was surrounded by this profusion of food, however, his empty stomach informed him that nothing else would happen until it was filled. Merritt stopped at a stall featuring sandwiches, bread and butter, and cake. "Evenin', milady," the stallkeeper said with a respectful tip of his hat. "Mr. Gamp," she said warmly. "I've brought this gentleman to try the best ham sandwich in London." "Smoked Hampshire ham, that's the secret," the stallkeeper said proudly as he set out a pasteboard box. "That, and the missus bakes the bread herself. Barm-leavened, to make it soft and sweet.

And purple sweet potatoes may be the best of the best.

After learning that Sasha wouldn’t be able to take time off work to go to Russia during the winter, Jason pilfered Sasha’s sister’s number from his phone, contacting her about what they usually had for dinner on New Year’s Eve, and making it—or attempting to, anyway—as a surprise for Sasha. Jason would never forget Sasha’s face that night. Confused, at first, when he smelt the food before seeing it all laid out on Jason’s table. Pickled vegetables glinted alongside a beetroot and herring salad—if it could be called a salad, really, with the amount of mayonnaise in it. There were cut fruits and lemons, and in the middle, a mountain of pork and potatoes that could feed far more than two people. Sasha had stared, tears welling up in his eyes at once, to Jason’s repressed mortification and pleasure. Before Jason could try and downplay the gesture, Sasha had swept him up into a bear-hug so crushing and delightful that he’d genuinely not been able to breathe for a few seconds. “Best friend!” Sasha declared him at once, swinging him around and almost braining Jason on the wall.

Alexander's selected the best potatoes they have in storage, a medium-sized white onion, a hearty block of Reblochon-style cheese, a slab of fatty bacon, and has even retrieved a dry white wine from the downstairs pantry. Eden's mind races. The ingredients are simple, but there are hundreds of different possible outcomes. She can't even begin to fathom what Alexander has in store for her. He handles his knives beautifully. His grip is strong, but just light enough to offer the most flexibility. It isn't very long before he slices up generous bits of bacon and has it sizzling in a hot pan, fat melting away and frying all around the meat to leave it nice and crisp. In goes finely minced onion, and then a good cup or so of white wine to deglaze the bottom of the pan. Then it's the potatoes, which he's skinned and sliced with mind-bending accuracy. Alexander pops everything into an oven-proof dish before covering the top with a hefty layer of cheese. He places it in the oven, but doesn't bother setting a timer. He's a skilled enough chef to know when it's done. "Are you going to tell me what this mystery dish is?" Eden asks. Alexander smiles. "It's a tartiflette," he explains. "My father used to make it all the time. Comfort food, for when I wasn't feeling well.

bulk n. 1 [mass noun] the mass or size of something large: residents jump up and down on their rubbish to reduce its bulk. large size or shape: he moved quickly in spite of his bulk. [count noun] a large mass or shape. [as modifier] large in quantity: bulk orders of over 100 copies. roughage in food: potatoes supply energy, essential protein, and bulk. cargo in an unpackaged mass such as grain or oil. [PRINTING] the thickness of paper or a book. 2 (the bulk of) the greater part of something: the bulk of the traffic had passed. v. [with obj.] 1 treat (a product) so that its quantity appears greater than it is: traders were bulking up their flour with chalk. [no obj.] (bulk up) build up flesh and muscle, typically in training for sporting events. 2 combine (shares or commodities for sale): your shares will be bulked with others and sold at the best prices available. bulk large be or seem to be of great importance: territorial questions bulked large in diplomatic relations. in bulk 1 (of goods) in large quantities and generally at a reduced price: retail multiples buy in bulk. 2 (of a cargo or commodity) not packaged; loose. Middle English: the senses ‘cargo as a whole’ and ‘heap, large quantity’ (the earliest recorded) are probably from Old Norse búlki ‘cargo’; other senses arose perhaps by alteration of obsolete bouk ‘belly, body’. bulk buying

Put another way, how do you get your best friend to take your hot potato if she can barely manage the potatoes she’s already got? When teenagers feel overwhelmed by their feelings and need to do something, they find a loving parent and start handing out potatoes. Lucky for your girl, but not so lucky for you.

There are signs, however, that a good time was had all last night. Jo might have found herself caught in the middle of a love triangle, but she clearly didn't mind staying around when she thought that one of the angles had been dispensed with. The remains of dinner still grace the table---dirty dishes, rumpled napkins, a champagne flute bearing a lipstick mark. There's even one of the Chocolate Heaven goodies left in the box---which is absolute sacrilege in my book, so I pop it in my mouth and enjoy the brief lift it gives me. I huff unhappily to myself. If they left chocolate uneaten, that must be because they couldn't wait to get down to it. Two of the red cushions from the sofa are on the floor, which shows a certain carelessness that Marcus doesn't normally exhibit. They're scattered on the white, fluffy sheepskin rug, which should immediately make me suspicious---and it does. I walk through to the bedroom and, of course, it isn't looking quite as pristine as it did yesterday. Both sides of the bed are disheveled and I think that tells me just one thing. But, if I needed confirmation, there's a bottle of champagne and two more flutes by the side of the bed. It seems that Marcus didn't sleep alone. Heavy of heart and footstep, I trail back through to the kitchen. More devastation faces me. Marcus had made no attempt to clear up. The dishes haven't been put into the dishwasher and the congealed remnants of last night's Moroccan chicken with olives and saffron-scented mash still stand in their respective saucepans on the cooker. Tipping the contents of one pan into the other, I then pick up a serving spoon and carry them both through the bedroom. I slide open the wardrobe doors and the sight of Marcus's neatly organized rows of shirts and shoes greet me. Balancing the pan rather precariously on my hip, I dip the serving spoon into the chicken and mashed potatoes and scoop up as much as I can. Opening the pocket of Marcus's favorite Hugo Boss suit, I deposit the cold mash into it. To give the man credit where credit is due, his mash is very light and fluffy. I move along the row, garnishing each of his suits with some of his gourmet dish, and when I've done all of them, find that I still have some food remaining. Seems as if the lovers didn't have much of an appetite, after all. I move onto Marcus's shoes---rows and rows of lovely designer footwear---casual at one end, smart at the other. He has a shoe collection that far surpasses mine. Ted Baker, Paul Smith, Prada, Miu Miu, Tod's... I slot a full spoon delicately into each one, pressing it down into the toe area for maximum impact. I take the saucepan back into the kitchen and return it to the hob. With the way I'm feeling, Marcus is very lucky that I don't just burn his flat down. Instead, I open the freezer. My boyfriend---ex-boyfriend---has a love of seafood. (And other women, of course.) I take out a bag of frozen tiger prawns and rip it open. In the living room, I remove the cushions from the sofa and gently but firmly push a couple of handfuls of the prawns down the back. Through to the bedroom and I lift the mattress on Marcus's lovely leather bed and slip the remaining prawns beneath it, pressing them as flat as I can. In a couple of days, they should smell quite interesting. As my pièce de résistance, I go back to the kitchen and take the half-finished bottle of red wine---the one that I didn't even get a sniff at---and pour it all over Marcus's white, fluffy rug. I place my key in the middle of the spreading stain. Then I take out my lipstick, a nice red one called Bitter Scarlet---which is quite appropriate, if you ask me---and I write on his white leather sofa, in my best possible script: MARCUS CANNING, YOU ARE A CHEATING BASTARD.

Dave had never seen Carl so happy. “I fink I might stay here,” Carl told Dave, his mouth stuffed full of potato. “Dis place is da best!

heard the door swing open. A moment later a tiny Indonesian woman with long dark hair and thick glasses swept into the kitchen and dropped into a chair. “Dali!” Julie smiled. Dali waved at her. After we retired, Jim Shrapshire, Curran’s best friend, became the Beast Lord. That made Dali the Beast Lady. She now had my job with all the pain and trouble that came with it. “Consort,” I said. “You honor us.” “Fuck you,” Dali said. “Fuck your shit. I quit.” I laughed and reached for a potato.

Stuck with a pile of tumultuous feelings about her friend, your daughter handed those feelings off to you. Now she can go out and play happily, while you are the one with the overload of feelings. In his book Playful Parenting, Larry Cohen calls this the game of emotional hot potato. We are sitting ducks for this game because we are hardwired to empathize with our child. We have to make sure we don’t overreact because we were the last ones left with the potato.

Two months later, Gail brought Bill home to meet her parents, and Beryl, a nervous mama having heard so much about the gallant Navy boy, served up her best pot roast with onions, a heap of buttery mashed potatoes with Gail’s favorite gravy, and boiled carrots for Sunday dinner. Before dinner was served, they sat on the porch and made homemade ice cream together. Gail sat on the ice cream bucket while Bill churned—abiding the flirting of Baby Lou and worldly Laila, though married with a baby. The Navy boy couldn’t care less about the two sisters because he was busy pouring ice cubes and salt into the bucket, soon hidden again under Gail’s skirt. Coalbert, the working boy, accompanied by his cute girlfriend, Ivy, wasn’t going to be outdone by a crew cut. He started making pig squeals and then said, “Come on, piggy, I wanna kiss you!” This was the story that humiliated Gail the most. She hated when Coalbert told stories from their Arkansas childhood. “What’s with him?” Bill looked at Gail. Coalbert took over and explained how Gail had fallen in love with the baby pigs they had bought to ward off starvation in Western Grove. “She’d run chasing them through the mud and shit, ‘Come on, piggy, I wanna kiss you!’” Gail got off the ice cream bucket and walked into the house. Bill laughed and stayed on the porch with Coalbert and the sisters, shooting the breeze and catching up with stories to embarrass Gail.

Albus Dumbledore had gotten to his feet. He was beaming at the students, his arms opened wide, as if nothing could have pleased him more than to see them all there. “Welcome!” he said. “Welcome to a new year at Hogwarts! Before we begin our banquet, I would like to say a few words. And here they are: Nitwit! Blubber! Oddment! Tweak! “Thank you!” He sat back down. Everybody clapped and cheered. Harry didn’t know whether to laugh or not. “Is he — a bit mad?” he asked Percy uncertainly. “Mad?” said Percy airily. “He’s a genius! Best wizard in the world! But he is a bit mad, yes. Potatoes, Harry?

Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips. "I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite." He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy." "There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.

The largest and best produce was sorted for export. The deformed and mealy produce held for Romanians. We called them "bean potatoes" because they were so small.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb. “Don’t push your luck,” said Lily. Nothing

I had no interest in football or basketball but had learned it was best to pretend otherwise. If a boy didn’t care for barbecued chicken or potato chips, people would accept it as a matter of personal taste, saying, “Oh well, I guess it takes all kinds.” You could turn up your nose at the president or Coke or even God, but there were names for boys who didn’t like sports.