Pots And Pans Quotes

Some couples buy pots and pans when they move in together. Ulay and I began planning how to make art together.

More chibis," said Simon gloomily. All the characters on-screen had turned into inch-high baby versions of themselves and were chasing each other around waving pots and pans. "I'm changing the channel," Simon announced, seizing the remote. "I'm tired of this anime. I can't tell what the plot is and no one ever has sex." "Of course they don't," Clary said, taking another chip. "Anime is wholesome family entertainment." "If you're in the mood for less wholesome entertainment, we could try the porn channels," Simon observed. "Would you rather watch The Witches of Breastwick or As I Lay Dianne?

If if's and and's were pots and pans, there'd be no need for tinkers.

Oh, silly woman! Leave your stove, your pots and pans and chores, even if only for one day! Come out and see the sun in the sky and the river in the distance!

Now get out in that kitchen and rattle those pots and pans

Oh, no said her mother sadly. You know nothing of the pettiness of women. When brothers agree to split a joint family they sometimes divide lakhs of rupees worth of property in a few minutes. But the tussle of their wives over the pots and pans in the common kitchen--that nearly causes bloodshed.

The air in my home is heavy with my mom's unhappiness. And her exhaustion. And her sheer dissatisfaction with her life. And I hate it. I can be up in my room when she's in the kitchen below and I feel her despair seeping up through the floorboards. You can hear her banging pots and pans or cursing the vacuum cleaner

The Winter solstice (you haven't lived if you haven't seen us running around in our skivvies, banging on pots and pans, shouting "Come back, sun! Goddammit, come back! Come back!

These blithering women who thought they could do a man's work. Why the hell couldn't they stay at home and mind their pots and pans and stick to their frocks and gossip and leave men's work to the men.

All these things were shaken about within Peter Lake like pots and pans banging against the side of a peddler's swaybacked horse. It was hard to bear the weight of partial revelations which refused to venture past the tip of his tongue.

Sarah Cynthia Sylvia Stout Would not take the garbage out! She'd scour the pots and scrape the pans, Candy the yams and spice the hams, And though her daddy would scream and shout, She simply would not take the garbage out. And so it piled up to the ceilings: Coffee grounds, potato peelings, Brown bananas, rotten peas, Chunks of sour cottage cheese. It filled the can, it covered the floor, It cracked the window and blocked the door With bacon rinds and chicken bones, Drippy ends of ice cream cones, Prune pits, peach pits, orange peel, Gloppy glumps of cold oatmeal, Pizza crusts and withered greens, Soggy beans and tangerines, Crusts of black burned buttered toast, Gristly bits of beefy roasts. . . The garbage rolled on down the hall, It raised the roof, it broke the wall. . . Greasy napkins, cookie crumbs, Globs of gooey bubble gum, Cellophane from green baloney, Rubbery blubbery macaroni, Peanut butter, caked and dry, Curdled milk and crusts of pie, Moldy melons, dried-up mustard, Eggshells mixed with lemon custard, Cold french fried and rancid meat, Yellow lumps of Cream of Wheat. At last the garbage reached so high That it finally touched the sky. And all the neighbors moved away, And none of her friends would come to play. And finally Sarah Cynthia Stout said, "OK, I'll take the garbage out!" But then, of course, it was too late. . . The garbage reached across the state, From New York to the Golden Gate. And there, in the garbage she did hate, Poor Sarah met an awful fate, That I cannot now relate Because the hour is much too late. But children, remember Sarah Stout And always take the garbage out!

The moon's reflection bored into the flat water like a hole into the sea, like the ice well where Tert Card's father's hairy devil washed his pots and pans.

You need more sleep.” “Skillet, pan.” “What?” “You know, the skillet says the pan’s the same deal.” He thought a moment. “I believe that’s the pot calling the kettle black.” “Whatever, kitchen stuff can’t talk anyway.

Speaking up is important. Yet to speak up without listening is like banging pots and pans together: Even if it gets you attention, it’s not going to get you respect.

They plan and they fix and they do, and then some kitchen-dwelling fiend slips a scorchy, soggy, tasteless mess into their pots and pans…So when the bread didn’t rise, and the fish wasn’t quite done at the bone, and the rice was scorched, he slapped Janie until she had a ringing sound in her ears and told her about her brains before he stalked on back to the store.

If God is the God of all pots and pans, then He is also the God of all shovels and computers and paints and assembly lines and executive offices and classrooms. Peace and joy belong not to the woman who finds the right vocation, but to the woman who finds God in ANY vocation, who looks for the divine around every corner.

Pot itself has nothing to do with pots and pans, but comes from the Mexican-Spanish word potiguaya, which means marijuana leaves. And marijuana is a Mexification of 'Mary Jane' for reasons that everybody is much too stoned to remember.

The fancy things I like are sheets. Pots and pans. And the things I really like aren't fancy at all: old aprons and hankies. Butter wrappers from one pound blocks. Peony bushes, hardback books of poetry. And I like things less than that; the sticky remains at the bottom of the apple crisp dish. The way cats sometimes run sideways. The presence of a rainbow in a puddle of oil. Mayonaise jars. Pussy willows. Wash on a line. The tick-tock of clocks, the blue of the neon sign at the local movie house. The fact that there is a local movie house.

I decided to make spaghetti for lunch again. Not that I was the least bit hungry. But I couldn't just go on sitting on the sofa, waiting for the phone to ring. I had to move my body, to begin working toward some goal. I put water in a pot, turned on the gas, and until it boiled I would make tomato sauce while listening to an FM broadcast. The radio was playing an unaccompanied violin sonata by Bach. The performance itself was excellent, but there was something annoying about it. I didn't know whether this was the fault of the violinist or of my own present state of mind, but I turned off the music and went on cooking in silence. I heated the olive oil, put garlic in the pan, and added minced onions. When these began to brown, I added the tomatoes that I had chopped and strained. It was good to be cutting things and frying things like this. It gave me a sense of accomplishment that I could feel in my hands. I liked the sounds and the smells.

What are you chopping up?" "The trinity: onions, green peppers, and celery. Etouffee's going in the pot. Dune and Nate are on the way back from their consults, and they're bringing crawfish. So," he said, scraping bits of cut vegetables from his knife onto the side of the stainless-steel pan, "final judgement's on the way.

One only has to watch aging siblings scrap over the worthless pots and pans and scuffed furniture of a deceased parent's estate- like toddlers over toys- to see how desperate is the need to wrest some last, pathetic, tangible measure of their parent's devotion.

Don’t belittle everyday pots and pans — they are the means to carry theology into the everyday of our lives.

Who puts plates in the lower cabinets instead of the pots and pans? Heathens, that’s who.

As soon as we freed ourselves from the mirage of hurrying time—which was nothing more than the projection of our own impatience—we were alive again, as in childhood, to the miracles and ecstasies of ordinary life. You would be astounded at the beauty of our homes, our furniture, our clothes, and even our pots and pans, for we have the time to make most of these things ourselves, and the sense of reality to see that they—rather than money—constitute genuine wealth.

Parents who daily read Robert Lewis Stevenson to their children and surrounds them with blocks, plastic animals, and some cardboard boxes or kitchen pots and pans are going to produce a qualitatively different child from those who spend that time on TV or videos, even if their choices ARE only Winnie the Pooh and Mr. Rogers.

Noel ducked to the lower cabinets – a percussion of pots and pans clanged into each other. “Are you intentionally trying not to listen to me?” His head popped above the counter. “I resent that. I’m a great listener. Just ask the TV.” Emily rolled her eyes. “Alright. I had…” Noel heard her swallow and he suddenly wanted to knock himself out with the frying pan. “…relations…with a mortal, Tommy.” He ducked again, this time from embarrassment. He groaned silently, wishing she’d turn and walk away before she said what he knew was coming. “It wasn’t quite the same as it was when I was human. It didn’t—” “Please you, yeah I got it,” he blurted. “Please, for the love of God, stop.

she is called Tinker Bell because she mends the pots and kettles.

​As a little girl, a woman is groomed to become a wife and a mother. She is trained to always make wise decisions, yet there will forever be limits and boundaries. As I look back, I remember being told what I could and could not do, simply because I was a girl. A little girl is told she cannot act like a boy; if she does, she will be classified as a “tomboy”. Climbing trees was prohibited, instead, she was taught to put a baby doll in a stroller and take the doll for a walk. She couldn’t sit as she pleased; she was told to only sit with her ankles crossed. Girls were given a kitchen playset that was equipped with a stove, sink, and an accessory set of play food dishes, pots, and pans, etc., along with a tea set to bring out the “elegance” in them. As the saying goes, “Girls are sugar and spice, and everything nice.” I’m taken aback by how girls are groomed to be a certain way; however, boys are able to love life and live freely without limitations and criticism.

If you have, let us say, a theory about man, and if you can only prove it by talking about Plato and George Washington, your theory may be a quite frivolous thing. But if you can prove it by talking about the butler or the postman, then it is serious, because it is universal. So far from it being irreverent to use silly metaphors on serious questions, it is one's duty to use silly metaphors on serious questions. It is the test of one's seriousness. It is the test of a responsible religion or theory whether it can take examples from pots and pans and boots and butter-tubs. It is the test of a good philosophy whether you can defend it grotesquely. It is the test of a good religion whether you can joke about it.

What Whileawayans Celebrate The full moon The Winter solstice (You haven't lived if you haven't seen us running around in our skivvies, banging on pots and pans, shouting "Come back, sun! Goddammit, come back! Come back!") The Summer solstice (rather different) The autumnal equinox The vernal equinox The flowering of trees The flowering of bushes The planting of seeds Happy copulation Unhappy copulation Longing Jokes Leaves falling off the trees (where deciduous) Acquiring new shoes Wearing same Birth The contemplation of a work of art Marriages Sport Divorces Anything at all Nothing at all Great ideas Death

Rage that has nowhere to go is redirected against the self, in the form of depression, self-hatred, and self-destructive actions. One of my patients told me, ‘It is like hating your home, your kitchen and pots and pans, your bed, your chairs, your table, your rugs.’ Nothing feels safe – least of all your own body.

The most frightening thing he said to me was this: “Don, you’d be surprised at how easy it is to convince the American people that a perfectly good man is a demon.” I’ll add this to the mix too: I believe God is a fan of people connecting and I think the enemy of God is a fan of people breaking off into paranoid tribes. And I think all the clanging pots and pans in the kitchen to scare people from the territory we feel compelled to defend is playing into the hands of dark forces. I think a lot of the shame-based religious and political methodology has more to do with keeping people contained than with setting them free. And I’m no fan of it.

I get the sense that many in the contemporary biblical womanhood movement feel that the tasks associated with homemaking have been so marginalized in our culture that it’s up to them to restore the sacredness of keeping the home. This is a noble goal indeed, and one around which all people of faith can rally. But in our efforts to celebrate and affirm God’s presence in the home, we should be wary of elevating the vocation of homemaking above all others by insinuating that for women, God’s presence is somehow restricted to that sphere. If God is the God of all pots and pans, then He is also the God of all shovels and computers and paints and assembly lines and executive offices and classrooms. Peace and joy belong not to the woman who finds the right vocation, but to the woman who finds God in any vocation, who looks for the divine around every corner.

Much of our modern difficulty, in religion and other things, arises merely from this: that we confuse the word "indefinable" with the word "vague." If some one speaks of a spiritual fact as "indefinable" we promptly picture something misty, a cloud with indeterminate edges. But this is an error even in commonplace logic. The thing that cannot be defined is the first thing; the primary fact. It is our arms and legs, our pots and pans, that are indefinable. The indefinable is the indisputable. The man next door is indefinable, because he is too actual to be defined. And there are some to whom spiritual things have the same fierce and practical proximity; some to whom God is too actual to be defined.

shoddily constructed sexual fantasies" The Guardian... a newspaper in England.

...even my work, the largest of the pots and pans I'd placed under my life's leaking ceiling, had become to small to contain my misery.

the clatter of pots and pans and dishes. To others it was a cacophony. To Anton it was a symphony.

Forget about drawing pictures, Nana, get out in the kitchen and rattle those pots and pans. Fold my clothes. Haul my ashes, then I’ll burp and roll over and go to sleep.

This is the time and place
 to be alive:
 when the daily furniture of our lives
 stirs, when the improbable arrives. Pots and pans bang together
 in celebration, clang
 past the crowd of garlic, onions, spices, fly by the ceiling fan.
 No one is looking for the door. In all this excitement I'm wondering where
 I've left my feet, and why

 my hands are outside, clapping.


The position of women, over the years, has definitely changed for the worse. we women have behaved like mugs, We have clamoured to be allowed to work as men work. Men, not being fools, have taken kindly to the idea. Why supoort a wife? What's wrong with a wife supporting herself? She wants to do it. By golly, she can go on doing it! it seems sad that having established ourselves so cleverly as the "weaker sex" we should now be broadly on a par with the women of primitive tribes who toil in the fields all day, walk miles to gather camelthorn for fuel, and on trek carry all the pots, pans, and household equipment on their heads, while the gorgeous, ornamental male sweeps on ahead, unburdened save for one lethal weapon with which to defend his women.

Today the teacher called me a sadist. I tried to say that was like the pot calling the kettle black but came out with something closer to “That is like a pan saying to a dark pan, ‘You are a pan.

BRW [Black & Red Ware] is the Pan-Indian Pot and Sangam literature is the Pan-Indian Literature. The Pot Route that links Indus and Vaigai was made of clay, overlaid with burnt bricks and embellished with copper. It is the red-topped road to Tamil antiquity, and the colour was a deep Dravidian Red.

These blithering women who thought they could do a man’s work. Why the hell couldn’t they stay at home and mind their pots and pans and stick to their frocks and gossip and leave men’s work to the men.

Neither of us ever threw anything away. We made a lot of mix tapes while we were together. Tapes for making out, tapes for dancing, tapes for falling asleep. Tapes for doing the dishes, for walking the dog. I kept them all. I have them piled up on my bookshelves, spilling out of my kitchen cabinets, scattered all over the bedroom floor. I don’t even have pots or pans in my kitchen, just that old boom-box on the counter, next to the sink. So many tapes.

Let me stress that again: heavyweight. A thin-bottomed saucepan is useless for anything. I don't care if it's bonded with copper, hand-rubbed by virgins, or fashioned from the same material they built the stealth bomber out of. If you like scorched sauces, carbonized chicken, pasta that sticks to the bottom of the pot, burnt breadcrumbs, then be my guest. A proper saute pan, for instance, should cause serious head injury if brought down hard against someone's skull. If you have any doubts about which will dent — the victim's head or your pan — then throw that pan right in the trash.

It is a remarkable fact that the people who do things by hand still find time to add to their work some elaboration of mere beauty which makes it a joy to look on, while our machine-made tools, which could do so at much less cost, are too utilitarian to afford any ornament. It used to give me daily pleasure in Teheran to see the sacks in which refuse is carried off the streets woven with a blue and red decorative pattern: but can one imagine a borough council in Leeds or Birmingham expressing a delicate fancy of this kind? Beauty, according to these, is what one buys for the museum: pots and pans, taps and door-handles, though one has to look at them twenty times a day, have no call to be beautiful. So we impoverish our souls and keep our lovely things for rare occasions, even as our lovely thoughts - wasting the most of life in pondering domestic molehills or the Stock Exchange, among objects as ugly as the less attractive forms of sin.

At home, she toed the party line: “The greatest calling for a woman is to be a Catholic wife and mother.” But I sensed that she hated the 1960s convention of stay-at-home motherhood. In my thirties, when my father shipped me my old Barbie-doll cases that had been sealed in storage since my mother’s death, I found evidence of her unhappiness. My Barbie stuff was a mirror of her values. She never told me that marriage could be a trap, but she refused to buy my Barbie doll a wedding dress. She didn’t say, “I loathe housework,” but she refused to buy Barbie pots and pans. What she often said, however, was “Education is power.” And in case I was too thick to grasp this, she bought graduation robes for Barbie, Ken, and Midge.

She wasn’t petal-open anymore with him. She was twenty-four and seven years married when she knew. She found that out one day when he slapped her face in the kitchen. It happened over one of those dinners that chasten all women sometimes. They plan and they fix and they do, and then some kitchen-dwelling fiend slips a scorchy, soggy, tasteless mess into their pots and pans. Janie was a good cook, and Joe had looked forward to his dinner as a refuge from other things. So when the bread didn’t rise, and the fish wasn’t quite done at the bone, and the rice was scorched, he slapped Janie until she had a ringing sound in her ears and told her about her brains before he stalked on back to the store. Janie stood where he left her for unmeasured time and thought. She stood there until something fell off the shelf inside her. Then she went inside there to see what it was. It was her image of Jody tumbled down and shattered. But looking at it she saw that it never was the flesh and blood figure of her dreams. Just something she had grabbed up to drape her dreams over. In a way she turned her back upon the image where it lay and looked further. She had no more blossomy openings dusting pollen over her man, neither any glistening young fruit where the petals used to be. She found that she had a host of thoughts she had never expressed to him, and numerous emotions she had never let Jody know about. Things packed up and put away in parts of her heart where he could never find them.

For an instant, I’m transported to Lala’s kitchen and the herbal smell of her sofrito simmering as part of some guisado. A symphony of garlic, onions, and peppers play among the pots and pans, and I find myself longing for her arms tying an apron around my waist.

Downstairs, I could hear the return of a long-lost sound: Amy making breakfast. Banging wooden cupboards (rump-thump!), rattling containers of tin and glass (ding-ring!), shuffling and sorting a collection of metal pots and iron pans (ruzz-shuzz!). A culinary orchestra tuning up, clattering vigorously toward the finale, a cake pan drumrolling along the floor, hitting the wall with a cymballic crash.

But we’re not outnumbered!” a voice called out from behind the soldiers. Lampton and his soldiers turned toward the voice and they saw it wasn’t alone. Slowly emerging from behind the Charming Palace and from the streets surrounding the capital were hundreds and hundreds of civilians. The men and women carried pots and pans, pitchforks and hoes, rolling pins and knives, scissors and shears, mops and buckets. They were bakers and farmers, locksmiths and seamstresses, teachers and butchers, maids and butlers—and they all had come to stand proudly with the soldiers of their kingdom. “What’s going on?” Xanthous asked the civilians. “We’ve come to join the fight!” a farmer declared, and all the men and women of his party cheered. “This is our home, too!” a seamstress yelled. “We won’t let our kingdom fall into the hands of anyone else but our king and queen,” a butcher shouted.

Death is the Santa Claus of the adult world. Except Santa Claus in reverse. The guy who takes all the presents away. Big bag over the shoulder, climbing up the chimney carrying everything in a person's life, and taking off, eight-reindeered, from the roof. Sleigh loaded down with memories and wineglassesand pots and pans and sweaters and grilled cheese sandwiches and Kleenexes and text messages and ugly houseplants and calico cat fur and half-used lipstick and laundry that never got done and letters you went to the trouble of handwriting but never sent and birth certificates and broken necklaces and disposable socks with scuffs on the bottom from hospital visits.

They was some of em wound up just livin in the woods like animals. And that was a cold winter, too. People would see em crossin the road at night in the carlights. Whole families. Carryin blankets. Pots and pans. People tried to find em. Take em some flour and meal. Coffee. Maybe a little sidemeat. I think about those children. I do yet.

If I wasn’t a very good father or a very good anything that was because I was as good as dead for a long time before I died. Nobody loved me and I wasn’t very good at anything and I couldn’t find any hobbies I liked and I was sick and tired of selling pots and pans and watching television so I was as good as dead and I was too far gone to ever come back.

He’s what?” “Pot,” Norval repeats importantly. “It means he’s attracted to people, not their genders.” I cough to cover my laugh. “Ohhhhhh,” Hattie says. “You mean pan.” “I’m sure it’s pot.

Consumable commodities, it is said, are soon destroyed; whereas gold and silver are of a more durable nature, and, were it not for this continual exportation, might be accumulated for ages together, to the incredible augmentation of the real wealth of the country. Nothing, therefore, it is pretended, can be more disadvantageous to any country, than the trade which consists in the exchange of such lasting for such perishable commodities. We do not, however, reckon that trade disadvantageous which consists in the exchange of the hard-ware of England for the wines of France; and yet hard-ware is a very durable commodity, and were it not for this continual exportation, might too be accumulated for ages together, to the incredible augmentation of the pots and pans of the country.

A woman once told me that, for a time after her husband died, her grief was as constant as breathing. Then one day, while pushing a shopping cart, she realized she was thinking about yogurt. With time, thoughts in this vein became contiguous. With more time thoughts in this vein became sustained. Eventually they won a kind of majority. Her grieving had ended while she wasn’t watching (although, she added, grief never ends). And so it was with my depression. One day in December I changed a furnace filter with modest interest in the process. The day after that I drove to Gorst for the repair of a faulty seat belt. On the thirty-first I went walking with a friend—grasslands, cattails, asparagus fields, ice-bound sloughs, frost-rimed fencerows—with a familiar engrossment in the changing of winter light. I was home, that night, in time to bang pots and pans at the year’s turn: “E quindi uscimmo a riveder le stelle.” It wasn’t at all like that—this eve was cloudy, the stars hidden by high racing clouds—but I found myself looking skyward anyway, into the night’s maw, and I noticed I was thinking of January’s appointments without a shudder, even with anticipation. Who knows why, but the edge had come off, and being me felt endurable again. My crucible had crested, not suddenly but less gradually than how it had come, and I felt the way a newborn fawn looks in an elementary school documentary. Born, but on shaky, insecure legs. Vulnerable, but in this world for now, with its leaf buds and packs of wolves. Was it pharmacology, and if so, is that a bad thing? Or do I credit time for my healing? Or my Jungian? My reading? My seclusion? My wife’s love? Maybe I finally exhausted my tears, or my dreams at last found sufficient purchase, or maybe the news just began to sound better, the world less precarious, not headed for disaster. Or was it talk in the end, the acknowledgments I made? The surfacing of so many festering pains? My children’s voices down the hall,

A few minutes later, the doorbell rang again. This time, I answered it. It was my neighbor, an elderly woman I had exchanged no more than a dozen words with in the ten years I’d lived in Thomaston. She had pot holders on her hands, which held a pan of brownies still hot from the oven, and tears were rolling down her cheeks. “I just heard,” she said. That pan of brownies was, it later turned out, the leading edge of a tsunami of food that came to my children and me, a wave that did not recede for many months after Drew’s death. I didn’t know that my family and I would be fed three meals a day for weeks and weeks. I did not anticipate that neighborhood men would come to drywall the playroom, build bookshelves, mow the lawn, get the oil changed in my car. I did not know that my house would be cleaned and the laundry done, that I would have embraces and listening ears, that I would not be abandoned to do the labor of mourning alone. All I knew was that my neighbor was standing on the front stoop with her brownies and her tears: she was the Good News.

Mammy had a point. What rankled Laila was that Mammy hadn't earned the right to make it. It would have been one thing if Babi had raised this issue. But Mammy? All those years of aloofness, of cooping herself up and not caring where Laila went and whom she saw and what she thought . . . It was unfair. Laila felt like she was no better than these pots and pans, something that could go neglected, then laid claim to, at will, whenever the mood struck.

Or maybe it was my definition of “perfect” that had changed. Somewhere between the chicken soup and the butter-bleeding pie, I’d made peace with the God of pots and pans—not because God wanted to meet me in the kitchen, but because He wanted to meet me everywhere, in all things, big or small. Knowing that God both inhabits and transcends our daily vocations, no matter how glorious or mundane, should be enough to unite all women of faith and end that nasty cycle of judgment we get caught in these days.

What the hell’s the matter with you men? Are you cowards as well as stupid? You boys make me sick. I’m done with you. You hear me? I want you to go back to your places now and stay with your children until I say you’re needed. “Tell your wives and your older children to bring with them dish pans and cooking pots. Tell them to bring their stirring spoons and ladles. Tell them to carry a mop over their shoulders. We’re goin’ to march on that mine and we’re going to stand guard to see that no scabs are allowed in. Do you hear me?” — Mother Jones

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

That done, a second list began to sketch itself from memory. Food, water, containers, blankets... I set three piles aside, starting with the blankets, then took what pillowcases I could find. They always made useful bags for carrying things when backpacks weren't available. One small pot for boiling, one small pan for cooking or additional self-defense. Knives, always good. One fork and a spoon for each of us. More than that, and they'd clatter inside our bags, keeping us from moving silently. No batteries. One flashlight that seemed to be working for now, even if the beam wasn't strong. The real coup would have been canned food or toilet paper, but those were truly one-in-a-million finds. "Did you forget to tell us that you're taking us camping?" I'm all four roughing it as long as that entails air-conditioning and a nice view." ... "Sorry," I muttered, forcing myself onto my feet. "Old habits.

How could a very thin woman do all the things that women needed to do: to carry children on their backs, to pound maize into flour out at the lands or the cattle post, to cart around the things of the household—the pots and pans and buckets of water? And how could a thin woman comfort a man? It would be very awkward for a man to share his bed with a person who was all angles and bone, whereas a traditionally built lady would be like an extra pillow on which a man coming home tired from his work might rest his weary head. To do all that you needed a bit of bulk, and thin people simply did not have that.

He waved cheerfully, then opened the door, tripped over the threshold, and as his balance was already impaired, nearly went face down on the floor for the second time that day. He caught himself, hung on to the side of the counter, and waited for the pub kitchen to stop revolving. With the careful steps of the drunk, he walked over to the cupboard to get out a pan for frying, a pot for boiling. Shawn was singing in his break-your-heart voice, about the cold nature of Peggy Gordon. And with one eye closed, his body swaying gently, he dripped lemon juice into a bowl. “Oh, fuck me, Shawn. You are half pissed.” “More than three-quarters if the truth be known.” He lost track of the juice and added a bit more to be safe. “And how are you, Aidan, darling?” “Get way from there before you poison someone.” Insulted, Shawn swiveled around and had to brace a hand on the counter to stay upright. “I’m drunk, not a murderer. I can make a g.d. fish cake in me sleep. This is my kitchen, I’ll thank you to remember, and I give the orders here.” He poked himself in the chest with his thumb on the claim and nearly knocked himself on his ass. Gathering dignity, he lifted his chin. “So go on with you while I go about my work.” “ What have you done to yourself?” “The devil cat caught me hand. Forgetting his work, Shawn lifted a hand to scowl at the red gashes. Oh, but I’ve got plans for him, you can be sure of that.” “At the moment, I’d lay odds on the cat. Do you know anything about putting fish cakes together?” Aidan asked Darcy. “Not a bloody thing,” she said cheerfully. “Then go and call Kathy Duffy, would you, and ask if she can spare us an hour or so, as we have an emergency?” “An emergency?” Shawn looked glassily around. “Where?

I propose that in our day this alternation of the market place and mountain requires the capacity for the constructive use of solitude. It requires that we be able to retire from a world that is “too much with us,” that we be able to be quiet, that we let the solitude work for us and in us. It is a characteristic of our time that many people are afraid of solitude: to be alone is a sign one is a social failure, for no one would be alone if he or she could help it. It often occurs to me that people living in our modern, hectic civilization, amid the constant din of radio and TV, subjecting themselves to every kind of stimulation whether of the passive sort of TV or the more active sort of conversation, work, and activity, that people with such constant preoccupations find it exceedingly difficult to let insights from unconscious depths break through. Of course, when an individual is afraid of the irrational—that is, of the unconscious dimensions of experience—he tries to keep busiest, tries to keep most “noise” going on about him. The avoidance of the anxiety of solitude by constant agitated diversion is what Kierkegaard, in a nice simile, likened to the settlers in the early days of America who used to beat on pots and pans at night to make enough din to keep the wolves away. Obviously if we are to experience insights from our unconscious, we need to be able to give ourselves to solitude.

You carried your infant daughter in one arm, and walked with me, a child six years of age, tired, trudging beside you. You left that nightmare behind. And you left behind other things, too. The elm trees that lined your street. The familiar scent of autumn. The baker's smile when he handed you the fresh bread, the song of the peddlers in the street, the sound of strangers around you talking, haggling, buying, singing, speaking, fighting in a language you understood. Your friends. Your career. Your home. Your dreams. Your family. Your memories. Pots, pans, the fine silver spoons and forks. Photographs. Heirlooms. Your favorite dresses. Your father's grave. The colorful wares of the markets at the new year. Streets you knew by name. Cab drivers who recited poetry. The halls of your old university. You left whatever you couldn't fit into a single suitcase behind you and closed the door of your home for the last time, the dishes washed, the beds made, the curtains drawn, thinking, "Perhaps, perhaps we will come back," and you shut the door, and left, without knowing if you'd ever find home again.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

That night, Gregory dreamt of his mother. It was a dream that he'd have carried to his therapist like a raw, precious egg if he'd had a therapist, and the dream made him wish he had one. In the dream, he sat in the kitchen of his mother's house at the table on his usual place. He could hear her handle pots and pans and sigh occasionally. Sitting there filled his heart with sadness and also with a long missed feeling of comfort until he realised that the chair and the table were much too small for him: it was a child's chair and he could barely fit his long legs under the table. He was worried that his mother might scold him for being so large and for not wearing pants. Gregory, in the dream, felt his manhood press against his belly while he was crouching uncomfortably, not daring to move.

She was proud of her build, which was in accordance with the old Botswana ideas of beauty, and she would not pander to the modern idea of slenderness. That was an importation from elsewhere, and it was simply wrong. How could a very thin woman do all the things that women needed to do: to carry children on their backs, to pound maize into flour out at the lands or the cattle post, to cart around the things of the household—the pots and pans and buckets of water? And how could a thin woman comfort a man? It would be very awkward for a man to share his bed with a person who was all angles and bone, whereas a traditionally built lady would be like an extra pillow on which a man coming home tired from his work might rest his weary head. To do all that you needed a bit of bulk, and thin people simply did not have that.

Thus it was we entered a low eating-house on the lamplit shores of the river in a Moslem neighbourhood, a modest boxwood shanty having no walls at all, but sufficiently screened with hanging bags. There were several benches and three tables, and upon each table were oil-lamps which cast soft shadows on the haze of airborne cooking-fats and wood-smoke, and gently illuminating a dozen Africans at food; on the floor at the farther end were cooking-fires, and a fine diversity of smells arose from bubbling pots and sizzling pans. The chef was a robust ogre of glistening dark bronze with an incense pastille smouldering in his hair, a swearing, sweating Panta-gruel naked to the waist and stoking fires, lifting lids, and scooping out great globs of meat and manioc and fish: he might have been cooking skulls on the shores of River Styx.

Whiskey?” Camille cried as she stood on a wharf in Port Adelaide harbor. “You brought us onto a whiskey cargo ship?” Ira spread out his arms. “And rum, love. Don’t forget the rum.” The high tide slowly swallowed the wharf pilings, and the Juggernaut, a whiskey runner, was in the final process of loading. “Listen,” Ira said to both Oscar and Camille, who looked at their escort with doubt. “There couldn’t be a better cargo to ride with than whiskey and rum. You think if there were pots and pans and spoons in there, the captain would take her full chisel to Talladay? People pay a pretty price for liquor, mates, and the ones delivering it make out like bandits.” The Juggernaut wasn’t worth the ten crowns it cost Monty to secure a spot aboard. The schooner didn’t look seaworthy with its chipped paint, barnacle-covered hull, sloppy lines, and patched canvas sail.

The clatter of pans stopped when I walked into the kitchens. A smaller selection of our staff worked on the sojourn ship than in Noavek manor, but I recognized some of the faces. And the gifts, too--one of the scrubbers was making the pots float, suds dripping on the backs of his hands, and one of the choppers was doing the task with her eyes closed, the knife strokes clean and even. Otega had her head in the coldbox. When silence fell, she straightened, and wiped her hands off on her apron. “Ah, Cyra,” she said. “No one makes a room quiet like you.” The other staff stared openly at her for her familiarity, but I only laughed a little. Even when I hadn’t seen her in a while--I had surpassed her capacity to teach me last season; now we saw each other only rarely, in passing--she fell back into our old rhythms without trouble. “It’s a unique talent,” I replied.

4-19-10 Monday 1:00 P.M. Today the gas was turned off – more panic reactions. I’m wondering if the darkest hour is just before the dawn and all those wonderful cliches. I don’t see anyway out of my current situation, at least any quality of life I’m willing to accept. It’s just too much to think about right now. I lost the gas stove, the heat, and the water heater. Hmm cold showers, but found an electric crock pot and frying pan, and I still have the microwave. I don’t know what I’ll do if I lose the water. My mother told me there’s a family who pitched a tent in the forest preserve. Somehow the father’s still working and keeping his two kids in school, with a little help from a local church. And it’s good to know the forest rangers have a heart and have looked the other way. I wouldn’t be surprised to hear that they’ve dropped off some food and supplies. Isn’t that America.

Lucy never bought the reason for trimming the pot roast,” he recounted. Her mother had offered other reasonable explanations. The smaller end tended to be too fatty, for example. The bit they trimmed away always served up too bitter or too tough. Whatever the case, her mother had reasoned, this was how she’d been taught by her mother, Lucinda’s grandmother, so this was how she meant to teach her own daughter. “And still”—Foster shrugged and offered up both hands helplessly—“Lucinda insisted they call her grandmother and keep asking.” So they’d called Lucinda’s grandmother. A woman dead of cancer for three years now. And they’d asked why it was so important to trim the smaller end off the pot roast. Here he wound up to deliver the story’s payoff. “It wasn’t because the meat cooked unevenly or dried out,” he said. “It was because the only roasting pan they’d had—so long ago—had only been so-big.” A lesson in perpetuating a mistake across generations. A dozen valid reasons, all wrong.

Do you have any cheese preferences?” Jack asked. “All cheese is good cheese, Lend said. “True dat.” I nodded solemnly. “You did not just say ‘true dat,’” Arianna said, walking into the kitchen. “Because if you think you have any ability whatsoever to pull that off, we are going to have to have a long, long talk.” “Can I at least use it ironically? Or ‘dude.’ Can I use ‘dude?’ Because I really want to be able to use ‘dude.’” “No. No, you cannot, but thank you for asking. Besides, ironic use always segues into non-ironic use, and unless you suddenly become far cooler or far more actually Californian than you are now, I simply cannot allow it.” “But on Easton Heights—” “You are not going to bring up Cary’s cousin Trevyn’s multiepisode arc where he’s sent there as punishment for his pot-smoking surf-bum ways, are you? Because that arc sucked, and he wasn’t even very hot. Also, what’s the lunatic doing?” She jerked her head toward Jack. He flipped a gorgeous looking omelet onto a plate and placed it with a flourish in front of Lend. “I am providing insurance against frying pan boy deciding to enact all the very painful fantasies he’s no doubt entertained about me for the last few weeks. An omelet this good should rule out any dismemberment vengeance.” “Have you been reading his diary?” I asked. “Because I’ll bet he got really creative with the violence ideas.” “No, I only ever read yours. But let me tell you, one more exclamation mark dotted with a heart while talking about how good a kisser Lend is and I was about ready to do myself in. You’re rather single-minded when it comes to adoring him.” “True dat,” Arianna said, nodding. “How come you can use ‘true dat’ if I can’t?” I asked, rightfully outraged. “Because I’m dead, and none of the rules apply anymore.” Lend ate his omelet, refusing to answer Jack’s questions about just how delicious it was on a scale from cutting off limbs to just breaking his nose. I gave Jack full points for flavor but noted the texture was slightly off, exempting him from name-calling but not from dirty looks. Arianna lounged against the counter, and when I finished first we debated the usage rules of “dude,” “true dat,” and my favorite, “for serious.” “I kind of wish they’d shut up,” Jack said. “Dude, true dat,” Lend answered. Jack nodded solemnly. “For serious.

may sound strange to American readers that by “eating their own lambs” the Heddles were breaking the law. The fact is that during the war, and for several years after, the people of Britain were strictly rationed. Each person was provided with a book containing coupons for food and clothing. Rationed food included meat, eggs, bacon, cheese, sugar, tea, butter, and fats, etc., etc. The coupons were given up every week for the food. In this way everyone was able to obtain a fair share of the very limited supply of necessary food. Greedy people who had no conscience and plenty of money were able to obtain extra food “under the counter” but the law was strictly enforced. Even farmers were not allowed to kill and eat their own animals, so by killing and eating their lambs the Heddles were liable to severe penalties. The rations allowed by law were very frugal and everybody lost weight but it did us no harm and we were doing it as part of the war effort so nobody grumbled. Many factories in Britain were requisitioned to make precision instruments and other articles which were needed for the war so it soon became impossible to buy clocks and kettles and pots and pans and hairpins. D.

con Zucchine alla Nerano — SERVES 4 — About 16fl oz sunflower oil or vegetable oil, or, if you choose, olive oil 8 to 10 small zucchine (courgettes) 75g chopped fresh basil Sea salt to taste Extra virgin olive oil 500g spaghetti 200g grated Parmigiano-Reggiano • Put the sunflower oil in a large pot and bring to a low boil over medium-high heat. • Slice the zucchine into thin rounds and fry in the oil until they are golden brown. Remove and set aside on paper towels. • Sprinkle with basil and salt. • Transfer to a bowl and drizzle liberally with olive oil. • Boil the pasta until al dente and strain, reserving about two cupfuls of the pasta water. • Place the cooked pasta in a large pan or pot over low heat along with the zucchine mixture and combine gently. Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. Now add some of the Parmigiano to the mixture and continue to combine by stirring gently and tossing. When the mixture has a slight creaminess, remove from the stove and serve immediately. Note: The zucchine mixture can be refrigerated for about 5 days for use at a later date. Best to bring it to room temperature before using.

a small but functional kitchen which seemed overwhelmed by the sheer volume of assorted cookware. Pots, pans, cutting boards, strainers, even a damn rolling pin lay strewn about—as if at any moment Suzy Homemaker might burst in to bake us a fucking souffle. Now, before you start defending your God-given right to bear Teflon, keep in mind I have nothing against people who religiously cook their own meals—I simply don’t understand them. Especially my fellow city dwellers. I mean, why waste all that time preparing dinner when you live in a town chock full of restaurants and bars that deliver damn near 24/7?

Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.

My life in the kitchen began with my grandmother in the village of Champvert in the Tarn-et-Garonne department of southwestern France, the town so small you'd need a magnifying glass to find it on the map. I'd sit on a tall wooden stool, wide-eyed, watching Grand-mère Odette in her navy-blue dress and black ballerina flats, her apron adorned with les coquelicots (wild red poppies), mesmerized by the grace with which she danced around her kitchen, hypnotized by all the wonderful smells- the way the aromas were released from the herbs picked right from her garden as she chopped, becoming stronger as she set them in an olive oiled and buttered pan. She'd dip a spoon in a pot or slice up an onion in two seconds, making it look oh so easy, and for her it was. But my favorite part was when she'd let me taste whatever delight she was cooking up, sweet or savory. I'd close my eyes, lick my lips, and sigh with happiness. Sometimes Grand-mère Odette would blindfold me, and it wasn't long before I could pick out every ingredient by smell. All the other senses came to me, too- sight (glorious plating), taste (the delight of the unknown), touch (the way a cherry felt in my hand), and hearing (the way garlic sizzled in the pan).

to look around. At first sight, the apartment was perfectly ordinary. He made a quick circuit of the living room, kitchenette, bathroom, and bedroom. The place was tidy enough, but with a few items strewn here and there, the sort of things that might be left lying around by a busy person—a magazine, a half-finished crossword puzzle, a book left open on a night table. Abby had the usual appliances—an old stove and a humming refrigerator, a microwave oven with an unpronounceable brand name, a thirteen-inch TV on a cheap stand, a boom box near a modest collection of CDs. There were clothes in her bedroom closet and silverware, plates, and pots and pans in her kitchen cabinets. He began to wonder if he’d been unduly suspicious. Maybe Abby Hollister was who she said she was, after all. And he’d taken a considerable risk coming here. If he was caught inside her apartment, all his plans for the evening would be scotched. He would end up in a holding cell facing charges that would send him back to prison for parole violation. All because he’d gotten a bug up his ass about some woman he hardly knew, a stranger who didn’t mean anything. He decided he’d better get the hell out. He was retracing his steps through the living room when he glanced at the magazine tossed on the sofa. Something about it seemed wrong. He moved closer and took a better look. It was People, and the cover showed two celebrities whose recent marriage had already ended in divorce. But on the cover the stars were smiling over a caption that read, Love At Last. He picked up the magazine and studied it in the trickle of light through the filmy curtains. The date was September of last year. He put it down and looked at the end tables flanking the sofa. For the first time he noticed a patina of dust on their surfaces. The apartment hadn’t been cleaned in some time. He went into the kitchen and looked in the refrigerator. It seemed well stocked, but when he opened the carton of milk and sniffed, he discovered water inside—which was just as well, since the milk’s expiration period had ended around the time that the People cover story had been new. Water in the milk carton. Out-of-date magazine on the sofa. Dust everywhere, even coating the kitchen counters. Abby didn’t live here. Nobody did. This apartment was a sham, a shell. It was a dummy address, like the dummy corporations his partner had set up when establishing the overseas bank accounts. It could pass inspection if somebody came to visit, assuming the visitor didn’t look too closely, but it wasn’t meant to be used. Now that he thought about it, the apartment was remarkable for what

A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs of beef and boiling cabbage, sweating onions and steaming beets. Fronts of fresh-baked bread rolled forward then sweeter cakes. Behind the whiffs of roasting capons and braising bacon came the great smoke-blackened ham which hung in the hearth. Fish was poaching somewhere in a savory liquor at once sweet and tart, its aromas braided in twirling spirals... The silphium, thought John. A moment later it was lost in the tangle of scents that rose from the other pots, pans and great steaming urns. The rich stew of smells and tastes reaching into his memory to haul up dishes and platters.

In your light we see light. —Psalm 36:9 (NIV) ELENA ZELAYETA, BLIND CHEF Without warning at age thirty-six, Elena Zelayeta, pregnant with her second child, totally lost her sight. She had been the chef at a popular restaurant she and her husband owned. A sixty-seven-year-old widow now, she continued to prepare her famous Mexican dishes, marketing them with the help of her two sons, the younger of whom she’d never seen. Typical of San Francisco, it was raining when I arrived at her home. The door was opened by a very short, very broad woman with a smile like the sun. Well under five feet tall, “and wide as I am high,” she said, she led me on a fast-paced tour of the sizable house, ending in the kitchen, where pots bubbled and a frying pan sizzled. Was it possible that this woman who moved so swiftly and surely, who was now so unhesitatingly dishing up the meal she’d prepared for the two of us, really blind? She must see, dimly at least, the outlines of things. At the door to the dining room, Elena paused, half a dozen dishes balanced on her arms. “Is the light on?” she asked. No, she confirmed, not the faintest glimmer of light had she seen in thirty years. But she smiled as she said it. “I hear the rain,” she went on as she expertly carved the herb-crusted chicken, “and I’m sure it’s a gray day for the sighted. But for us blind folk, when we walk with God, the sun is always shining.” Let me walk in Your light, Lord, whatever the weather of the world. —Elizabeth Sherrill Digging Deeper: Ps 97:11; 1 Jn 1:5

However, the Bleeding Hearts were kind hearts; and when they saw the little fellow cheerily limping about with a good-humoured face, doing no harm, drawing no knives, committing no outrageous immoralities, living chiefly on farinaceous and milk diet, and playing with Mrs Plornish's children of an evening, they began to think that although he could never hope to be an Englishman, still it would be hard to visit that affliction on his head. They began to accommodate themselves to his level, calling him 'Mr Baptist,' but treating him like a baby, and laughing immoderately at his lively gestures and his childish English—more, because he didn't mind it, and laughed too. They spoke to him in very loud voices as if he were stone deaf. They constructed sentences, by way of teaching him the language in its purity, such as were addressed by the savages to Captain Cook, or by Friday to Robinson Crusoe. Mrs Plornish was particularly ingenious in this art; and attained so much celebrity for saying 'Me ope you leg well soon,' that it was considered in the Yard but a very short remove indeed from speaking Italian. Even Mrs Plornish herself began to think that she had a natural call towards that language. As he became more popular, household objects were brought into requisition for his instruction in a copious vocabulary; and whenever he appeared in the Yard ladies would fly out at their doors crying 'Mr Baptist—tea-pot!' 'Mr Baptist—dust-pan!' 'Mr Baptist—flour-dredger!' 'Mr Baptist—coffee-biggin!' At the same time exhibiting those articles, and penetrating him with a sense of the appalling difficulties of the Anglo-Saxon tongue.

I began braising and stewing solo, regularly devoting my Sunday afternoons to cooking various pot dishes on my own. The idea was to make a couple of dinners at a time and freeze them to eat during the week: my own home-meal replacements, homemade. Weeknights, it’s often hard to find more than a half hour or so to fix dinner, so I decided to put in a few hours on the weekend, when I would feel less rushed. I also borrowed a couple of minor mass-production techniques from the food industry: I figured that if I was going to chop onions for a mirepoix or soffritto, why not chop enough for two or three dishes? That way, I’d only have to wash the pans, knives, and cutting boards once. Making pot dishes in this way has proved to be the single most practical and sustainable skill—both in terms of money and time spent to eat well—I acquired in my cooking education.

The milk is long since out of date, the bread all has mold and I think you could start a bacterial plague with what’s in the crisper here…” “Order a pizza,” he suggested. “There’s a place down on the corner that still owes me ten pizzas, paid for in advance.” “You can’t eat pizza for breakfast!” “Why can’t I? I’ve been doing it for a week.” “You can cook,” she said accusingly. “When I’m sober,” he agreed. She glowered at him and went back to her chore. “Well, the eggs are still edible, barely, and there’s an unopened pound of bacon. I’ll make an omelet.” He collapsed into the chair at the kitchen table while she made a fresh pot of coffee and set about breaking eggs. “You look very domesticated like that,” he pointed out with a faint smile. “After we have breakfast, why don’t you come to bed with me?” She gave him a shocked glance. “I’m pregnant,” she reminded him. He nodded and laughed softly. “Yes, I know. It’s an incredible turn-on.” Her hand stopped, poised in midair with a spoon in it. “Wh…What?” “The eggs are burning,” he said pleasantly. She stirred them quickly and turned the bacon, which was frying in another pan. He thought her condition was sexy? She couldn’t believe he was serious. But apparently he was, because he watched her so intently over breakfast that she doubted if he knew what he was eating. “Mr. Hutton told the curator of the museum in Tennessee that I wasn’t coming back, and he paid off the rent on my house there,” she said. “I don’t even have a home to go to…” “Yes, you do,” he said quietly. “I’m your home. I always have been.” She averted her eyes to her plate and hated the quick tears that her condition prompted. Her fists clenched. “And here we are again,” she said huskily. “Where?” he asked. She drew in a harsh breath. “You’re taking responsibility for me, out of duty.” He leaned back in his chair. The robe came away from his broad, bronzed chest as he stared at her. “Not this time,” he replied with a voice so tender that it made ripples right through her heart. “This time, it’s out of love, Cecily.” Cecily doubted her own ears. She couldn’t have heard Tate saying that he wanted to take care of her because he loved her. He wasn’t teasing. His face was almost grim. “I know,” he said. “You don’t believe it. But it’s true, just the same.” He searched her soft, shocked green eyes. “I loved you when you were seventeen, Cecily, but I thought I had nothing to offer you except an affair.” He sighed heavily. “It was never completely for the reasons I told you, that I didn’t want to get married. It was my mother’s marriage. It warped me. It’s taken this whole scandal to make me realize that a good marriage is nothing like the one I grew up watching. I had to see my mother and Matt together before I understood what marriage could be.

One day, at a quiet hour, I found myself alone in a certain gallery, wherein one particular picture of pretentious size set up in the best light, having a cordon of protection stretched before it, and a cushioned bench duly set in front for the accommodation of worshipping connoisseurs, who, having gazed themselves off their feet, might be fain to complete the business sitting. This picture, I say, seemed to consider itself the queen of the collection. It represented a woman, considerably larger, I thought, than the life. I calculated that this lady, put into a scale of magnitude suitable for the reception of a commodity of bulk, would infallibly turn from fourteen to sixteen stone. She was indeed extremely well fed, very much butcher's meat, to say nothing of bread, vegetables, and liquids must she have consumed to attain that breadth and height, that wealth of muscle, that affluence of flesh. She lay half reclined on a couch – why, it would be difficult to say. Broad daylight blazed round her. She appeared in hearty health, strong enough to do the work of two plain cooks. She could not plead a weak spine. She ought to have been standing, or at least sitting bolt upright. She had no business to lounge away the noon on a sofa. She ought likewise to have worn decent garments – a gown covering her properly, which was not the case. Out of abundance of material, seven and twenty yards I should say, of drapery, she managed to make inefficient raiment. Then, for the wretched untidiness surrounding her, there could be no excuse. Pots and pans – or perhaps I ought to say, vases and goblets – were rolled here and there on the foreground, a perfect rubbish of flowers was mixed amongst them, and an absurd and disorderly mass of curtain upholstery smothered the couch and cumbered the floor. On referring to the catalog, I found that this this notable production bore name: 'Cleopatra.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Early stages now, though, and he had an idea for a new recipe that just might give his line of barbecue sauces an edge over other brands. He chopped the tops off a handful of garlic bulbs, then fired up a burner on the gas stove and glugged vegetable oil into his stockpot. Cranked on the oven—hot—and set the garlic in the cast-iron skillet and drizzled on olive oil. To the pan on the stovetop, he added brown sugar and tomato sauce. Balsamic vinegar and molasses. Soon the scent of roasted garlic filled the kitchen, accompanied by the homey hiss and pop of bubbling sauce. In the zone, he envisioned the components for his new blend as clearly as if they were scribbled on the subway-tile backsplash behind the cooktop like ingredients on a handwritten recipe card. Mustard, cayenne, salt, pepper. His hands moved with muscle memory—slicing, stirring, seasoning, blending the sauce to a fine puree. The earlier sense of intrusion was evaporating along with the extra liquid in the pot.

Bang! Clang! Bang! Clangity bang, rat-a-tat! "Reuben, I have been thinking, what a good world this might be, if the men were all transported far beyond the Northern Sea." "Oh,no!" Willow rose off Rider's lap so fast her forhead bumped his chin. "What is that racket?" he asked, standing and following her to the window overlooking the street. One corner of her mouth quirked in mock disgust. "Take a look for yourself." Clangity bang! Rat-a-tat! The men below beat their pots and pans with wooden spoons and, in a couple cases, gun butts. "Rachel, I have long been thinking, what a fine world this might be, if we had some more young ladies on the side of the Northern Sea. Too ral loo ral. Too ral lee." "Looks like your brothers and the whole Niners team!" Rider laughed. "What are they doing?" "Haven't you ever heard of being shivareed, husband?" Outside the boisterous, drunken voices broke into another chorus of Reuben and Rachel. "Rachel, I will not trasport you,but will take you for a wife. We will live on milk and honey, better or worse we're in for life." Willow chuckled as all up and down Allen Street lights began to glow through every window. Someone in a room down the hall lifted their window, threw a chamber pot at the crooners, and followed it with a foul epithet. Undaunted, the man broke into a chorus of Aura Lea. "They sure have lousy timing," Rider commented wryly. "Just how long does this little serenade last?" Seeing a tall figure in a long frock coat coming up the street, Willow replied, "I think it's about to end very soon now." Virgil Earp's face shone in the gaslight in front of the Grand. "All right, boys," the couple heard him say, "the party's over." He looked up at Rider and Willow with a wide, winsome grin and waved. With that, he ushered the drunken serenaders down the street and into a saloon. Rider turned from the window, shaking his head. "Now where were we? Ah,yes!" he swooped Willow off her feet and tossed her onto the huge bed. "That's not where we were." She laughed. "It's where we were headed, lady, and that's good enough for me.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. Withfinocchioin fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

He chopped a garlic, set a pot of water to boil on the stove, and poured a healthy amount of kosher salt into it. He threw the garlic in a pan of olive oil and let it sizzle for just a minute before taking it off the heat. The smell began to relax all of them and Gretchen and Jane settled themselves at his counter and watched him cook. He poured them both large glasses of red wine and watched as their bodies physically relaxed. He could see the tightness in Jane's jaw go away and he smiled. It was hard to feel bad about the world when the air smelled like garlic, when pasta and cheese were being prepared, when you had a good glass of red. Sautéed garlic could save the world. "I call this my bad day pasta," he told them. "It's a carbonara-cacio e pepe hybrid. Tons of cheese and salt and pepper." He cut off two slices of Parmesan and handed one to each of them. He knew the crunchy crystals and salt would go great with the wine. He whisked the egg and stirred in the cheese. He reserved some pasta water. He cranked his pepper mill. He swirled the pasta into a warm bowl as he added the egg mixture until it was shiny and coated. Jane took a sip of her wine and watched Teddy. "Mike doesn't eat pasta," she said. Teddy took three shallow bowls out of his cabinet and set them on the table. He distributed the pasta among them, sprinkled them with extra cheese and pepper. "Anyone who doesn't eat pasta is suspect in my book," he said. "Amen," Gretchen said.

When everyone is seated, Galen uses a pot holder to remove the lid from the huge speckled pan in the center of the table. And I almost upchuck. Fish. Crabs. And...is that squid hair? Before I can think of a polite version of the truth-I'd rather eat my own pinky finger than seafood-Galen plops the biggest piece of fish on my plate, then scoops a mixture of crabmeat and scallops on top of it. As the steam wafts its way to my nose, my chances of staying polite dwindle. The only think I can think of is to make it look like I'm hiccupping instead of gagging. What did I smell earlier that almost had me salivating? It couldn't have been this. I fork the fillet and twist, but it feels like twisting my own gut. Mush it, dice it, mix it all up. No matter what I do, how it looks, I can't bring it near my mouth. A promise is a promise, dream or no dream. Even if real fish didn't save me in Granny's pond, the fake ones my imagination conjured up sure comforted me until help arrived. And now I'm expected to eat their cousins? No can do. I set the fork down and sip some water. I sense Galen is watching. Out of my peripheral, I see the others shoveling the chum into their faces. But not Galen. He sits still, head tilted, waiting for me to take a bite first. Of all the times to be a gentleman! What happened to the guy who sprawled me over his lap like a three-year-old just a few minutes ago? Still, I can't do it. And they don't even have a dog for me to feed under the table, which used to be my go-to plan at Chloe's grandmother's house. One time Chloe even started a food fight to get me out of it. I glance around the table, but Rayna's the only person I'd aim this slop at. Plus, I'd risk getting the stuff on me, which is almost as bad as in me. Galen nudges me with his elbow. "Aren't you hungry? You're not feeling bad again, are you?" This gets the others' attention. The commotion of eating stops. Everyone stares. Rayna, irritated that her gluttony has been interrupted. Toraf smirking like I've done something funny. Galen's mom wearing the same concerned look he is. Can I lie? Should I lie? What if I'm invited over again, and they fix seafood because I lied about it just this once? Telling Galen my head hurts doesn't get me out of future seafood buffets. And telling him I'm not hungry would be pointless since my stomach keeps gurgling like an emptying drain. No, I can't lie. Not if I ever want to come back here. Which I do. I sigh and set the fork down. "I hate seafood," I tell him. Toraf's sudden cough startles me. The sound of him choking reminds me of a cat struggling with a hair ball. I train my eyes on Galen, who has stiffened to a near statue. Jeez, is this all his mom knows how to make? Or have I just shunned the Forza family's prize-winning recipe for grouper? "You...you mean you don't like this kind of fish, Emma?" Galen says diplomatically. I desperately want to nod, to say, "Yes, that's it, not this kind of fish"-but that doesn't get me out of eating the crabmeat-and-scallop mountain on my plate. I shake my head. "No. Not just this kind of fish. I hate it all. I can't eat any of it. Can hardly stand to smell it." Way to go for the jugular there, stupid! Couldn't I just say I don't care for it? Did I have to say I hate it? Hate even the smell of it? And why am I blushing? It's not a crime to gag on seafood. And for God's sakes, I won't eat anything that still has its eyeballs.

CAKE whole black peppercorns whole cloves whole cardamom 1 cinnamon stick 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 3 large eggs 1 large egg yolk 1 cup sour cream 1½ sticks (6 ounces) unsalted butter, at room temperature 1 cup sugar 2 large pieces fresh ginger root (¼ cup, tightly packed, when finely grated) zest from 2 to 3 oranges (1½ teaspoons finely grated) Preheat oven to 350°F. Butter and flour a 6-cup Bundt pan. Grind your peppercorns, cloves, and cardamom and measure out ¼ teaspoon of each. (You can use pre-ground spices, but the cake won’t taste as good.) Grind your cinnamon stick and measure out 1 teaspoon. (Again, you can use ground cinnamon if you must.) Whisk the flour with the baking powder, baking soda, spices, and salt in a small bowl. In another small bowl, whisk the eggs and egg yolk into the sour cream. Set aside. Cream the butter and sugar in a stand mixer until the mixture is light, fluffy, and almost white. This should take about 3 minutes. Grate the ginger root—this is a lot of ginger—and the orange zest. Add them to the butter/sugar mixture. Beat the flour mixture and the egg mixture, alternating between the two, into the butter until each addition is incorporated. The batter should be as luxurious as mousse. Spoon batter into the prepared pan and bake for about 40 minutes, until cake is golden and a wooden skewer comes out clean. Remove to a rack and cool in the pan for 10 minutes. SOAK ½ cup bourbon 1½ tablespoons sugar While the cake cools in its pan, simmer the bourbon and the sugar in a small pot for about 4 minutes. It should reduce to about ⅓ cup. While the cake is still in the pan, brush half the bourbon mixture onto its exposed surface (the bottom of the cake) with a pastry brush. Let the syrup soak in for a few minutes, then turn the cake out onto a rack. Gently brush the remaining mixture all over the cake.

Pizzoccheri — SERVES 4 TO 6 — 1 medium Savoy cabbage A big, sexy slab of Valtellina cheese, or something similar, like fontina 3 large yellow potatoes A fuck of a lot of butter 4 large garlic cloves 1 pound pizzoccheri Extra-virgin olive oil 2 handfuls grated Parmigiano-Reggiano, or Bitto (if available and you can afford it) Salt Remove and discard any tough outer leaves from the cabbage and roughly chop it into long pieces. Thinly cut about 15 pieces of Valtellina cheese and also grate about 3 cups. Set aside. Preheat the oven to 325°F. Peel and dice the potatoes and boil until cooked but still firm, about 15 minutes or so. Halfway through boiling, add the cabbage to the potatoes. When the potatoes and cabbage are cooked, drain them and set them aside. In a large, deep frying pan over low heat, melt the fuckload of butter. Gently crush (if that’s even possible) the garlic cloves, place them in the pan, and cook until they soften and the butter has melted but not turned brown. Boil the pizzoccheri until al dente and drain, reserving about 2 cups of the water. Return the pizzoccheri to the pot and drizzle them with a little olive oil or some butter so they don’t stick together. Pour a little of the garlic butter into a baking dish and begin to layer the ingredients, starting with the pizzoccheri, then the cabbage, then the potatoes, then both cheeses, drizzling more garlic butter over the whole mixture after each layer, adding a bit of the reserved pasta water to ensure it doesn’t get too thick but making sure it doesn’t get too watery. You may need only a cup. Top the final layer with a drizzle of olive oil and more grated cheese. Cover with foil and bake for about 15 minutes or so. Remove the foil and return to the oven until the top has a slight crisp. Salt to taste. Serve it and eat it and drink a lot of wine with it and think about how much you deserve it after you burned off so many

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

I heard the fear in the first music I ever knew, the music that pumped from boom boxes full of grand boast and bluster. The boys who stood out on Garrison and Liberty up on Park Heights loved this music because it told them, against all evidence and odds, that they were masters of their own lives, their own streets, and their own bodies. I saw it in the girls, in their loud laughter, in their gilded bamboo earrings that announced their names thrice over. And I saw it in their brutal language and hard gaze, how they would cut you with their eyes and destroy you with their words for the sin of playing too much. “Keep my name out your mouth,” they would say. I would watch them after school, how they squared off like boxers, vaselined up, earrings off, Reeboks on, and leaped at each other. I felt the fear in the visits to my Nana’s home in Philadelphia. You never knew her. I barely knew her, but what I remember is her hard manner, her rough voice. And I knew that my father’s father was dead and that my uncle Oscar was dead and that my uncle David was dead and that each of these instances was unnatural. And I saw it in my own father, who loves you, who counsels you, who slipped me money to care for you. My father was so very afraid. I felt it in the sting of his black leather belt, which he applied with more anxiety than anger, my father who beat me as if someone might steal me away, because that is exactly what was happening all around us. Everyone had lost a child, somehow, to the streets, to jail, to drugs, to guns. It was said that these lost girls were sweet as honey and would not hurt a fly. It was said that these lost boys had just received a GED and had begun to turn their lives around. And now they were gone, and their legacy was a great fear. Have they told you this story? When your grandmother was sixteen years old a young man knocked on her door. The young man was your Nana Jo’s boyfriend. No one else was home. Ma allowed this young man to sit and wait until your Nana Jo returned. But your great-grandmother got there first. She asked the young man to leave. Then she beat your grandmother terrifically, one last time, so that she might remember how easily she could lose her body. Ma never forgot. I remember her clutching my small hand tightly as we crossed the street. She would tell me that if I ever let go and were killed by an onrushing car, she would beat me back to life. When I was six, Ma and Dad took me to a local park. I slipped from their gaze and found a playground. Your grandparents spent anxious minutes looking for me. When they found me, Dad did what every parent I knew would have done—he reached for his belt. I remember watching him in a kind of daze, awed at the distance between punishment and offense. Later, I would hear it in Dad’s voice—“Either I can beat him, or the police.” Maybe that saved me. Maybe it didn’t. All I know is, the violence rose from the fear like smoke from a fire, and I cannot say whether that violence, even administered in fear and love, sounded the alarm or choked us at the exit. What I know is that fathers who slammed their teenage boys for sass would then release them to streets where their boys employed, and were subject to, the same justice. And I knew mothers who belted their girls, but the belt could not save these girls from drug dealers twice their age. We, the children, employed our darkest humor to cope. We stood in the alley where we shot basketballs through hollowed crates and cracked jokes on the boy whose mother wore him out with a beating in front of his entire fifth-grade class. We sat on the number five bus, headed downtown, laughing at some girl whose mother was known to reach for anything—cable wires, extension cords, pots, pans. We were laughing, but I know that we were afraid of those who loved us most. Our parents resorted to the lash the way flagellants in the plague years resorted to the scourge.

Load the sailboat with bottles of white wine, olive oil, fishing rods, and yeasty, dark-crusted bread. Work your way carefully out of the narrow channels of the Cabras port on the western shore of Sardinia. Set sail for the open seas. Navigate carefully around the archipelago of small boats fishing for sea bass, bream, squid. Steer clear of the lines of mussel nets swooping in long black arcs off the coastline. When you spot the crumbling stone tower, turn the boat north and nuzzle it gently into the electric blue-green waters along ancient Tharros. Drop anchor. Strip down to your bathing suit. Load into the transport boat and head for shore. After a swim, make for the highest point on the peninsula, the one with the view of land and sea and history that will make your knees buckle. Stay focused. You're not here to admire the sun-baked ruins of one of Sardinia's oldest civilizations, a five-thousand-year-old settlement that wears the footprints of its inhabitants- Phoenicians, Greeks, Romans- like the layers of a cake. You're here to pick herbs growing wildly among the ancient tombs and temples, under shards of broken vases once holding humans' earliest attempts at inebriation. Taste this! Like peppermint, but spicy. And this! A version of wild lemon thyme, perfect with seafood. Pluck a handful of finocchio marino,sea fennel, a bright burst of anise with an undertow of salt. With finocchio in fist, reboard the transport vessel and navigate toward the closest buoy. Grab the bright orange plastic, roll it over, and scrape off the thicket of mussels growing beneath. Repeat with the other buoys until you have enough mussels to fill a pot. In the belly of the boat, bring the dish together: Scrub the mussels. Bring a pot of seawater to a raucous boil and drop in the spaghetti- cento grammi a testa. While the pasta cooks, blanch a few handfuls of the wild fennel to take away some of the sting. Remove the mussels from their shells and combine with sliced garlic, a glass of seawater, and a deluge of peppery local olive oil in a pan. Take the pasta constantly, checking for doneness. (Don't you dare overcook it!) When only the faintest resistance remains in the middle, drain and add to the pan of mussels. Move the pasta fast and frequently with a pair of tongs, emulsifying the water and mussel juice with the oil. Keep stirring and drizzling in oil until a glistening sheen forms on the surface of the pasta. This is called la mantecatura, the key to all great seafood pastas, so take the time to do it right.

The Monk in the Kitchen I ORDER is a lovely thing; On disarray it lays its wing, Teaching simplicity to sing. It has a meek and lowly grace, Quiet as a nun's face. Lo—I will have thee in this place! Tranquil well of deep delight, All things that shine through thee appear As stones through water, sweetly clear. Thou clarity, That with angelic charity Revealest beauty where thou art, Spread thyself like a clean pool. Then all the things that in thee are, Shall seem more spiritual and fair, Reflection from serener air— Sunken shapes of many a star In the high heavens set afar. II Ye stolid, homely, visible things, Above you all brood glorious wings Of your deep entities, set high, Like slow moons in a hidden sky. But you, their likenesses, are spent Upon another element. Truly ye are but seemings— The shadowy cast-oft gleamings Of bright solidities. Ye seem Soft as water, vague as dream; Image, cast in a shifting stream. III What are ye? I know not. Brazen pan and iron pot, Yellow brick and gray flag-stone That my feet have trod upon— Ye seem to me Vessels of bright mystery. For ye do bear a shape, and so Though ye were made by man, I know An inner Spirit also made, And ye his breathings have obeyed. IV Shape, the strong and awful Spirit, Laid his ancient hand on you. He waste chaos doth inherit; He can alter and subdue. Verily, he doth lift up Matter, like a sacred cup. Into deep substance he reached, and lo Where ye were not, ye were; and so Out of useless nothing, ye Groaned and laughed and came to be. And I use you, as I can, Wonderful uses, made for man, Iron pot and brazen pan. V What are ye? I know not; Nor what I really do When I move and govern you. There is no small work unto God. He required of us greatness; Of his least creature A high angelic nature, Stature superb and bright completeness. He sets to us no humble duty. Each act that he would have us do Is haloed round with strangest beauty; Terrific deeds and cosmic tasks Of his plainest child he asks. When I polish the brazen pan I hear a creature laugh afar In the gardens of a star, And from his burning presence run Flaming wheels of many a sun. Whoever makes a thing more bright, He is an angel of all light. When I cleanse this earthen floor My spirit leaps to see Bright garments trailing over it, A cleanness made by me. Purger of all men's thoughts and ways, With labor do I sound Thy praise, My work is done for Thee. Whoever makes a thing more bright, He is an angel of all light. Therefore let me spread abroad The beautiful cleanness of my God. VI One time in the cool of dawn Angels came and worked with me. The air was soft with many a wing. They laughed amid my solitude And cast bright looks on everything. Sweetly of me did they ask That they might do my common task And all were beautiful—but one With garments whiter than the sun Had such a face Of deep, remembered grace; That when I saw I cried—"Thou art The great Blood-Brother of my heart. Where have I seen thee?"—And he said, "When we are dancing round God's throne, How often thou art there. Beauties from thy hands have flown Like white doves wheeling in mid air. Nay—thy soul remembers not? Work on, and cleanse thy iron pot.