Pumpkin Baby Quotes

You see, Ross, in every right marriage, in every good marriage a woman has to be three things, don't she? She's got to be a wife and look after a man's comforts in the way a man should be looked after. Then she's got to bear his children and get all swelled up like a summer pumpkin and then often-times feed them after and smell of babies and have them crawling all about her . . . But then, third, she has also to try and be his mistress at the same time; someone he is still interested in; someone he wants, not just the person who happens to be there and convenient; someone a bit mysterious . . . someone whose knee or -- or shoulder he wouldn't instantly recognize if he saw it beside him in bed. It's -- it's impossible.

Mal slid his hand behind my neck, rubbing at the tight muscles. “Relax,” he ordered. “It isn’t good for the baby.” “I am not pregnant.” “Ah, shit, that’s right. We were s’posed to be keeping it quiet. Sorry, pumpkin.” He smacked himself in the forehead. I would’ve been happy to do it for him.

You are my baby, and always will be. You won’t know what that means until you have a child of your own, but I tell you now, anyway—you’ll always be as much a part of me as when you shared my body and I felt you move inside. Always. I can look at you, asleep, and think of all the nights I tucked you in, coming in the dark to listen to your breathing, lay my hand on you and feel your chest rise and fall, knowing that no matter what happens, everything is right with the world because you are alive. All the names I’ve called you through the years—my chick, my pumpkin, precious dove, darling, sweetheart, dinky, smudge … I know why the Jews and Muslims have nine hundred names for God; one small word is not enough for love.

And she needed to surf some of the pregnancy websites she'd found when she first realized she was pregnant. Her friends with kids said there was lots of good information available on the sites. But had they meant the slideshow labeled "Poppy seed to pumpkin: how big is your baby? Imagining her unborn child as an ear of corn was odd enough. But would she ever get used to the thought that by the end of this pregnancy, she'd be carrying around something--someone--the size of a small pumpkin?

Do you have any idea what it’s like giving birth? Of course you don’t, but I’m going to tell you. It’s like trying to push a watermelon through a peashooter! Only your head was more like the size of a pumpkin. I’d never seen such a big head on a baby girl. And what do you do with that big head of yours? You use it to go around deceiving people!

And she needed to surf some of the pregnancy websites she'd found when she first realized she was pregnant. Her friends with kids said there was lots of good information available on the sites. But had they meant the slideshow labeled "Poppy seed to pumpkin: how big is your baby"? Imagining her unborn child as an ear of corn was odd enough. But would she ever get used to the thought that by the end of this pregnancy, she'd be carrying around something--someone--the size of a small pumpkin?

I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turnips and roasted bits of corn, lightly drizzled with a balsamic reduction.

I glanced at Bernardo, but kept my gaze on the big man across the table. "What gives, Bernardo? He does talk, right?" Bernardo nodded. "He talks." I turned my full attention back to Olaf. "You're just not going to talk to me, is that it?" He just glared at me. "You think not hearing the dulcet sounds of your voice is some kind of punishment? Most men are such jabber mouths. Silence is nice for a change. Thanks for being so considerate, Olaf, baby." I made the last word into two very separate syllables. "I am not your baby." The voice was deep and matched that vast chest. There was also a guttural accent underneath all that clear English, German maybe. "It speaks. Be still my heart." Olaf frowned. "I did not agree with your being included on this hunt. We do not need help from a woman, any woman." "Well, Olaf, honey, you need help from someone because the three of you haven't come up with shit on the mutilations." A flush of color crept up his neck into his face. "Do not call me that." "What? Honey?" He nodded. "You prefer sweetheart, honeybun, pumpkin?" The color spread from pink to red, and was getting darker. "Do not use terms of endearment to me. I am no one's sweetheart.

Those baby-ghosts love to whisper; they love to hypnotize me every time I smell a newborn’s head or even look at Facebook posts of toddlers splashing in bathtubs and playing in pumpkin patches. But the truth is, those whispers are small echoes of a life that wasn’t supposed to be—a life I unknowingly abandoned when I stepped foot in that classroom and used my time to care for other people’s children. Those whispers taunt from some innate, ancestral, maybe even mystical place of wonder that, surely, I’ll never understand. What I do understand is the transformative value—how to use those voices to repair others and bring meaning to my life. For every student rocking in that blue chair, I have purpose.

The panel delivery truck drew up before the front of the “Amsterdam Apartments” on 126th Street between Madison and Fifth Avenues. Words on its sides, barely discernible in the dim street light, read: LUNATIC LYNDON … I DELIVER AND INSTALL TELEVISION SETS ANY TIME OF DAY OR NIGHT ANY PLACE. Two uniformed delivery men alighted and stood on the sidewalk to examine an address book in the light of a torch. Dark faces were highlighted for a moment like masks on display and went out with the light. They looked up and down the street. No one was in sight. Houses were vague geometrical patterns of black against the lighter blackness of the sky. Crosstown streets were always dark. Above them, in the black squares of windows, crescent-shaped whites of eyes and quarter moons of yellow teeth bloomed like Halloween pumpkins. Suddenly voices bubbled in the night. “Lookin’ for somebody?” The driver looked up. “Amsterdam Apartments.” “These is they.” Without replying, the driver and his helper began unloading a wooden box. Stenciled on its side were the words: Acme Television “Satellite” A.406. “What that number?” someone asked. “Fo-o-six,” Sharp-eyes replied. “I’m gonna play it in the night house if I ain’t too late.” “What ya’ll got there, baby?” “Television set,” the driver replied shortly. “Who dat getting a television this time of night?” The delivery man didn’t reply. A man’s voice ventured, “Maybe it’s that bird liver on the third storey got all them mens.” A woman said scornfully, “Bird liver! If she bird liver I’se fish and eggs and I got a daughter old enough to has mens.” “… or not!” a male voice boomed. “What she got ’ill get television sets when you jealous old hags is fighting over mops and pails.” “Listen to the loverboy! When yo’ love come down last?” “Bet loverboy ain’t got none, bird liver or what.” “Ain’t gonna get none either. She don’t burn no coal.” “Not in dis life, next life maybe.” “You people make me sick,” a woman said from a group on the sidewalk that had just arrived. “We looking for the dead man and you talking ’bout tricks.” The two delivery men were silently struggling with the big television box but the new arrivals got in their way. “Will you ladies kindly move your asses and look for dead men sommers else,” the driver said. His voice sounded mean. “ ’Scuse me,” the lady said. “You ain’t got him, is you?” “Does I look like I’m carrying a dead man ’round in my pocket?” “Dead man! What dead man? What you folks playing?” a man called down interestedly. “Skin?” “Georgia skin? Where?” “Ain’t nobody playing no skin,” the lady said with disgust. “He’s one of us.” “Who?” “The dead man, that’s who.” “One of usses? Where he at?” “Where he at? He dead, that’s where he at.” “Let me get some green down on dead man’s row.” “Ain’t you the mother’s gonna play fo-o-six?” “Thass all you niggers thinks about,” the disgusted lady said. “Womens and hits!” “What else is they?” “Where yo’ pride? The white cops done killed one of usses and thass all you can think about.” “Killed ’im where?” “We don’t know where. Why you think we’s looking?” “You sho’ is a one-tracked woman. I help you look, just don’t call me nigger is all.

While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.

For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East. If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.

We stuck with the traditional Äpple Munk and the favorite munkhål, but we also added a seasonal one I'd been working on in Mrs. Bixler's room during this dramatic lull in school-apple leftovers. I'd perfected a pumpkin cream cheese filling to go with a cinnamon sugar coating. It was like if pumpkin pie and donuts had a baby, and that baby turned out to be the Chosen One from the prophecy. Pumpamunk.

Maddy showed up around eleven to drop off Scarlet and take me dress shopping. She used her mom skills to get me off the couch. “Hey, pumpkin, I’ll get you a strawberry shake if you get up now,” she whispered, stroking my head. “You’d like that, wouldn’t you, baby? A big strawberry shake from Burger King. Does that sound good?” “Can I have whipped cream too?” I asked with my eyes still closed. “Sure, sweetie.” Tempted by a promised reward, I shuffled after her.

Toddler Muffins   Ingredients required   1 cup flour (all-purpose flour) 2 eggs (beaten) 2 large bananas (mashed) 2 carrots (grated) 1/2 cup brown sugar 1/2 cup butter (softened) 1/2 cup oat bran 4.5 ounce baby food squash 1 tsp pumpkin pie spice 1 tsp baking soda 1/2 teaspoon salt   Method   Set your oven at 375°F - preheat. In a large bowl, whisk together brown sugar and butter. Add to the above - squash, eggs, carrots, mashed bananas,

pumpkin

A brand new pie is waiting for me each night after work, as if he knows he hit his stride and he is going to exploit that knowledge. Fudge pie, pumpkin, apple, pecan, chocolate, strawberry, rhubarb, lemon, peach... I go through a week of pies, then two. I dream about our pretty baby, and end up sobbing over Mama every time I take a shower. Why can't things be right? Like books or movies. Why can't things just ever, once, be right? That afternoon, I find the pinnacle of pies: a peanut butter Reese's one. I'm glad I've got a reason for the growing belly. Truthfully, I think it's mostly pie.

She went to the basement to get the ancestral ten-quart Dutch oven, and the clutter in the laundry-room cabinets made her furious. She dragged a trash can in from the garage and began to fill it with her mother’s crap. This was arguably helpful to her mother, and so she went at it with abandon. She threw away the Korean barfle-berries, the fifty most obviously worthless plastic flowerpots, the assortment of sand-dollar fragments, and the sheaf of silver-dollar plants whose dollars had all fallen off. She threw away the wreath of spray-painted pinecones that somebody had ripped apart. She threw away the brandy-pumpkin “spread” that had turned a snottish gray-green. She threw away the Neolithic cans of hearts of palm and baby shrimps and miniature Chinese corncobs, the turbid black liter of Romanian wine whose cork

To recover an intuitive sense of what will be in season throughout the year, picture a season of foods unfolding as if from one single plant. Take a minute to study this creation—an imaginary plant that bears over the course of one growing season a cornucopia of all the different vegetable products we can harvest. We’ll call it a vegetannual. Picture its life passing before your eyes like a time-lapse film: first, in the cool early spring, shoots poke up out of the ground. Small leaves appear, then bigger leaves. As the plant grows up into the sunshine and the days grow longer, flower buds will appear, followed by small green fruits. Under midsummer’s warm sun, the fruits grow larger, riper, and more colorful. As days shorten into the autumn, these mature into hard-shelled fruits with appreciable seeds inside. Finally, as the days grow cool, the vegetannual may hoard the sugars its leaves have made, pulling them down into a storage unit of some kind: a tuber, bulb, or root. So goes the year. First the leaves: spinach, kale, lettuce, and chard (here, that’s April and May). Then more mature heads of leaves and flower heads cabbage, romaine, broccoli, and cauliflower (May–June). Then tender young fruit-set: snow peas, baby squash, cucumbers (June), followed by green beans, green peppers, and small tomatoes (July). Then more mature, colorfully ripened fruits: beefsteak tomatoes, eggplants, red and yellow peppers (late July–August). Then the large, hard-shelled fruits with developed seeds inside: cantaloupes, honeydews, watermelons, pumpkins, winter squash (August–September). Last come the root crops, and so ends the produce parade. Plainly these don’t all come from the same plant, but each comes from a plant, that’s the point—a plant predestined to begin its life in the spring and die in the fall. (A few, like onions and carrots, are attempting to be biennials, but we’ll ignore that for now.) Each plant part we eat must come in its turn—leaves, buds, flowers, green fruits, ripe fruits, hard fruits—because that is the necessary order of things for an annual plant. For the life of them, they can’t do it differently. Some minor deviations and a bit of overlap are allowed, but in general, picturing an imaginary vegetannual plant is a pretty reliable guide to what will be in season, wherever you live. If you find yourself eating a watermelon in April, you can count back three months and imagine a place warm enough in January for this plant to have launched its destiny.

Spicy Chicken & Mixed Vegetable Stew INGREDIENTS for 4 servings 1 carrot, chopped 2 tbsp olive oil 2 onions, diced 2 russet potatoes, cubed 2 cloves garlic, minced 1 celery stalk, chopped 2 cups bone broth Salt and black pepper to taste ¼ tsp cayenne pepper 1 (29-oz) can pumpkin puree 1 tbsp flour ½ tsp oregano 1 lb baby spinach, chopped 2 cups cooked chicken, cubed Chopped chives for garnish DIRECTIONS and total time: approx. 25 minutes Heat olive oil on Sauté. Add onions, carrots, celery, and garlic and cook for 5 minutes. Pour in the remaining ingredients and stir to combine. Seal the lid, select Manual, and cook for 12 minutes at High. Do a quick pressure release. Top with chopped chives and

EASY FIRST FINGER FOODS FOR BABIES • steamed (or lightly boiled) whole vegetables, such as green beans, baby corn, and sugar-snap peas • steamed (or lightly boiled) florets of cauliflower and broccoli • steamed, roasted or stir-fried vegetable sticks, such as carrot, potato, egg plant, sweet potato, parsnip, pumpkin, and zucchini • raw sticks of cucumber (tip: keep some of these ready prepared in the fridge for babies who are teething—the coolness is soothing for their gums) • thick slices of avocado (not too ripe or it will be very squishy) • chicken (as a strip of meat or on a leg bone)—warm (i.e., freshly cooked) or cold • thin strips of beef, lamb or pork—warm (i.e., freshly cooked) or cold • fruit, such as pear, apple, banana, peach, nectarine, mango—either whole or as sticks • sticks of firm cheese, such as cheddar or Gloucester •breadsticks • rice cakes or toast “fingers”—on their own or with a homemade spread, such as hummus and tomato, or cottage cheese And, if you want to be a bit more adventurous, try making your own versions of: • meatballs or mini-burgers • lamb or chicken nuggets • fishcakes or fish fingers • falafels • lentil patties • rice balls (made with sushi rice, or basmati rice with dhal) Remember, you don’t need to use recipes specifically designed for babies, provided you’re careful to keep salt and sugar to a minimum.

I can literally taste the nutmeg silt from the bottom of a pumpkin spice latte on my tongue when her husband (CON) comes over with a towering plate of food for her (PRO) and coaxes her away from my table. I start to say “hey, do you like tweeting?” or some other useless shit, but she’s got that goddamn baby and this Jedi Knight is looming anxiously over us balancing a precarious platter of nachos, so I stammer out a “Nice talking to ya!” in my most nasal midwestern twang and go back to fucking around on my phone.

I learned to baby the rabbit in sour cream, tenderer than chicken and less forgiving of distraction, as well as the banosh the way the Italians did polenta. You had to mix in the cornmeal little by little while the dairy simmered - Oksana boiled the cornmeal in milk and sour cream, never water or stock - as it clumped otherwise, which I learned the hard way. I learned to curdle and heat milk until it became a bladder of farmer cheese dripping out its whey through a cheesecloth tied over the knob of a cabinet door; how to use the whey to make a more protein-rich bread; how to sear pucks of farmer cheese spiked with raisins and vanilla until you had breakfast. I learned patience for the pumpkin preserves - stir gently to avoid turning the cubes into puree, let cool for the runoff to thicken, repeat for two days. How to pleat dumplings and fry cauliflower florets so that half the batter did not remain stuck to the pan. To marinate the peppers Oksana made for my grandfather on their first day together. To pickle watermelon, brine tomatoes, and even make potato latkes the way my grandmother made them.