Pure Spices Quotes

A Kite is a Victim A kite is a victim you are sure of. You love it because it pulls gentle enough to call you master, strong enough to call you fool; because it lives like a desperate trained falcon in the high sweet air, and you can always haul it down to tame it in your drawer. A kite is a fish you have already caught in a pool where no fish come, so you play him carefully and long, and hope he won't give up, or the wind die down. A kite is the last poem you've written so you give it to the wind, but you don't let it go until someone finds you something else to do. A kite is a contract of glory that must be made with the sun, so you make friends with the field the river and the wind, then you pray the whole cold night before, under the travelling cordless moon, to make you worthy and lyric and pure. Gift You tell me that silence is nearer to peace than poems but if for my gift I brought you silence (for I know silence) you would say This is not silence this is another poem and you would hand it back to me There are some men There are some men who should have mountains to bear their names through time Grave markers are not high enough or green and sons go far away to lose the fist their father’s hand will always seem I had a friend he lived and died in mighty silence and with dignity left no book son or lover to mourn. Nor is this a mourning song but only a naming of this mountain on which I walk fragrant, dark and softly white under the pale of mist I name this mountain after him. -Believe nothing of me Except that I felt your beauty more closely than my own. I did not see any cities burn, I heard no promises of endless night, I felt your beauty more closely than my own. Promise me that I will return.- -When you call me close to tell me your body is not beautiful I want to summon the eyes and hidden mouths of stone and light and water to testify against you.- Song I almost went to bed without remembering the four white violets I put in the button-hole of your green sweater and how i kissed you then and you kissed me shy as though I'd never been your lover -Reach into the vineyard of arteries for my heart. Eat the fruit of ignorance and share with me the mist and fragrance of dying.-

Like Daniel she enteres the lions' den, but lacking Daniel's pure and unblemished soul, Ada is spiced with the flavors of vice that make for a tasty meal. Pure and unblemished souls must taste very bland, with an aftertaste of bitterness.

What happens is that Fate, which enjoys spicing things up with a dash of the unforeseen, determines that everything must have an end, and forces one of the combatants, sooner or later, to make a mistake. It is therefore merely a matter of keeping Fate at bay long enough for the other man to make a mistake first. Anything else is pure illusion.

I feel his eyes on me long before the unmistakable scent of wood and spice and pure man invade my senses, and I feel him behind me.

A jewelry box? Ballerinas? She'd been such an active girl that any jewelry she'd been given would have been lost or broken right away. It was Faye Marie who'd loved- "My sister," she gasped, then louder. "My sister!" She clasped her hands together in a pleading gesture. "My lord, I beg pardon of you, but you're mistaken. I believe you gifted that treasure box to my older sister, Faye Marie. She's the one who loved ballerinas. I was obsessed with-" "Pegasus." The old justice's eyes melted from cold to kindness. "It was a trick question. I'd forgotten your birthday was so close to mine, and shared my spice cake out of pure guilt." His lined face wrinkled as he smiled with a fond memory. "You were a kind little soul, unspoiled for a girl raised in such wealth. You forgave me instantly and informed me that spice cake was, indeed, your favorite present ever received.

The savor of preparation which had been noticed by Captain Lawton began to increase within the walls of the cottage; certain sweet-smelling odors, that arose from the subterranean territories of Cæsar, gave to the trooper the most pleasing assurances that his olfactory nerves, which on such occasions were as acute as his eyes on others, had faithfully performed their duty; and for the benefit of enjoying the passing sweets as they arose, the dragoon so placed himself at a window of the building, that not a vapor charged with the spices of the East could exhale on its passage to the clouds, without first giving its incense to his nose. Lawton, however, by no means indulged himself in this comfortable arrangement, without first making such preparations to do meet honor to the feast, as his scanty wardrobe would allow. The uniform of his corps was always a passport to the best tables, and this, though somewhat tarnished by faithful service and unceremonious usage, was properly brushed and decked out for the occasion. His head, which nature had ornamented with the blackness of a crow, now shone with the whiteness of snow; and his bony hand, that so well became the saber, peered from beneath a ruffle with something like maiden coyness. The improvements of the dragoon went no further, excepting that his boots shone with more than holiday splendor, and his spurs glittered in the rays of the sun, as became the pure ore of which they were composed.

Someone stepped through the garage doorway. I squinted against the light. Mad Rogan. He wore a dark suit. It fit him like a glove, from the broad shoulders and powerful chest to the flat stomach and long legs. Well. A visit from the dragon. Never good. He started toward me. The track vehicle on his left slid out of his way, as if pushed aside by an invisible hand. The Humvee on his right slid across the floor. I raised my eyebrows. He kept coming, his blue eyes clear and fixed on me. I stepped back on pure instinct. My back bumped into the wall. The multiton hover tank hovered off to the wall. So that was the secret to making it work. You just needed Mad Rogan to move it around. Rogan closed in and stopped barely two inches from me. Anticipation squirmed through me, turning into a giddy excitement spiced with alarm. “Hi,” I said. “Are you planning on putting all of this back together the way you found it?” His eyes were so blue. I could look into them forever. He offered me his hand. “Time to go.” “To go where?” “Wherever you want. Pick a spot on the planet.” Wow. “No.” He leaned forward slightly. We were almost touching. “I gave you a week with your family. Now it’s time to go with me. Don’t be stubborn, Nevada. That kiss told me everything I needed to know. You and I both understand how this ends.” I shook my head. “How did this encounter go in your head? Did you plan on walking in here, picking me up, and carrying me away like you’re an officer and I’m a factory worker in an old movie?” He grinned. He was almost unbearably handsome now. “Would you like to be carried away?

A Kite is a Victim" A kite is a victim you are sure of. You love it because it pulls gentle enough to call you master, strong enough to call you fool; because it lives like a desperate trained falcon in the high sweet air, and you can always haul it down to tame it in your drawer. A kite is a fish you have already caught in a pool where no fish come, so you play him carefully and long, and hope he won’t give up, or the wind die down. A kite is the last poem you’ve written, so you give it to the wind, but you don’t let it go until someone finds you something else to do. A kite is a contract of glory that must be made with the sun, so make friends with the field the river and the wind, then you pray the whole cold night before, under the travelling cordless moon, to make you worthy and lyric and pure.

Smoky Candied Bacon Sweet Potatoes prep time: 15 minutes     cook time: 40 minutes     servings: 10-12 The flavors of Fall come together in this dish of spiced roasted sweet potatoes with candied pecans and bacon. ingredients 3 pounds sweet potatoes, peels on and scrubbed 6 ounces bacon, sliced into 1-inch pieces 1/2 cup pecans, roughly chopped 1/3 cup pure Grade B maple syrup 1 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon cayenne powder method Preheat oven to 400 degrees F. Cut the sweet potatoes into even cubes then toss them with all of the ingredients in a bowl. Spread in a single layer on a rimmed baking sheet lined with parchment paper and roast for 20 minutes. Stir and continue roasting for 15 minutes. Turn the oven to broil and brown the potatoes for an additional 5 minutes. Watch the nuts closely and pull the tray out early if they begin to burn.

There's something special about plating a dish for the first time. Making something in real life match what was in your mind's eye. I see one of those long, rectangular platters with three separate compartments. The colors are almost exactly what I was envisioning. The darkness of the sesame crust and the ponzu in the first one, contrasted with the bright green cucumber beneath and the bright red sauce on top. The cauliflower-thyme puree in the middle dish, perfectly off-white and flecked with green, the orange Cajun exterior, the drizzle of lemon oil over all of it. And the taco. The perfect spice of the aioli, the cilantro smelling like home.

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

I, like, added curry spices to the tomatoes and then firmed it with sodium alginate. Then there's the mousse I made with powdered, freeze-dried foie gras blended with turmeric. The white dollop in the middle is a puree of potatoes and six different types of cheese. Once your mouth has thoroughly cooled from those items, you should totally try the piecrust arches. Oh! I flash froze it first, so it should have a very light, fluffy texture. I kneaded coriander and a few other select spices into the pie dough. It'll cleanse your palate and give your tongue a break. This dish is all about "Thermal Sense," y'know. Molecular gastronomy teaches about the various contrasting temperature sensations foods and spices have. I took those theories and put them together into a single dish.

It's a layer of Royale ! It's very similar to Japan's Chawanmushi !" *Royale is a savory custard of eggs, consommé and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.* "What?!" Mmmm! The savoriness of consommé and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush! Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish! There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits... ... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze! All this without losing an ounce of the dish's heavily powerful impact!

I guess everyone likes praise for what they do, but that night I enjoyed cooking for the Olekseis more than I ever had before. Everything about the ingredients, the smells, the textures, everything delighted me. Maybe I should specialize in Russian food. I sliced the garlic and dropped it into the pan. It started to sizzle, and I turned the heat down and began slicing the onion. It was very fresh, very pungent. My eyes watered, and I got sniffly. Then I smelled a hint of burn on the garlic and hurried back to the stove and shook the pan. Just in time. The slices were brown but not too brown. I was getting good at this. I could detect the smell of burning just before it happened. That had to be some sort of superpower. As I put the rest of the dish together- dicing deep, ruby beets; slicing carrots and Yukon gold potatoes, sizzling spicy sausage in the pan; spicing and tasting, and mixing, and finally pureeing the whole thing into a savory maroon liquid- I continued to marvel at the perfect ripeness and freshness of every ingredient I'd picked out.

A fresh, uplifting mélange of Italian bergamot, mandarin, and raspberry that comprised the opening accord filled her nostrils with the carefree scents of spring. Her imagination soared with memories. The gardens of Bellerose, picnic baskets bursting with summer fruits on sunny Mediterranean beaches, summers spent on the Riviera, yacht parties, and the casino in Monte Carlo. The plain little bottle held the essence of the happy life she had known. She inhaled again, closed her eyes, and allowed her mind to wander, to visualize the images the aroma evoked. Excitement coursed through her veins. She imagined a glamorous, luxurious lifestyle of exotic locales, mysterious lovers, sandy beaches, glittering parties, elegant gowns, and precious jewels. And amid it all, sumptuous bouquets of fabulous flowers, enchanting and romantic, intense aromas of pure, bridal white jasmine and sultry tuberose, and the heady, evocative aroma of rose. Seductive spices, clove with musk and patchouli, smoothed with sandalwood and vanilla, elegant and sensual, like a lover in the night. And finally, she realized what was missing. A strong, smooth core, a warm amber blend that would provide a deep connection to the soul. Love.

Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.

Pumpkin Sugar Cookies Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed pumpkin sugar cookies that are perfect for Fall! Ingredients: 1/2 cup softened butter 1/2 cup vegetable oil 1/2 cup pumpkin puree {canned pumpkin} 1 cup granulated sugar 1/2 cup powdered sugar 1/2 teaspoon vanilla 2 large eggs 4 cups all purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg For the glaze topping: 3 cups powdered sugar 4 tablespoons water 1/4 teaspoon pumpkin pie spice Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes. While cookies bake, stir all ingredients together for glaze until smooth. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving. OR eat them warm with lots of runny glaze.

Eleanor’s Black Cake Recipe Quantities are approximate. Eleanor never did write them down. Ingredients: 12 ounces flour 4 ounces breadcrumbs 1 teaspoon baking powder ½ teaspoon baking soda 1 or ½ teaspoon salt 1 teaspoon mixed spice (cinnamon, nutmeg, cloves) 1 pound dark brown sugar (plus extra for the blacking) 2 teaspoons vanilla 1 pound butter (4 sticks), at room temperature 12 eggs 5 to 6 cups dried fruit (raisins, prunes, currants), soaked at least 4 months in white or dark rum and port to cover. If using, dates and maraschino cherries should only be added at mixing time. Instructions: Preheat the oven to 350°F. Add all the dry ingredients to a bowl and blend. In a separate bowl, rub together the sugar and butter, or use a mixer on low, until smooth and fluffy. Add vanilla. Add 1 egg, mix 1-1 ½ minutes, add 1 ⅓ ounces flour-breadcrumbs mixture. Repeat until all eggs and flour are gone. Mix in the blacking. Make the blacking by melting brown sugar in a saucepan over low heat until it is caramelized. You will need more than you think! Puree half the fruits in a blender. Combine and add to the batter. Grease two cake tins. Cut wax paper circles to line the bottoms of the tins. Pour in the batter until the tins are three-quarters full. To bake: Place the tins on the middle rack of the oven. Place a separate pan filled with tap water on the rack beneath. Bake for 1 to 2 hours, until the cake starts to pull away from the side of the pan and a knife inserted into the middle comes out dry. Depends on oven, tin size, and weather.

Our two taco specials get shoved up on the serving counter, crispy, cheesy goodness in brown plastic baskets lined with parchment paper, sour cream and guacamole exactly where they should be. On the side. There is a perfect ratio of sour cream, guac, and salsa on a shredded chicken tostada. No one can make it happen for you. Many restaurants have tried. All have failed. Only the mouth knows its own pleasure, and calibration like Taco Heaven cannot be mass produced. It simply cannot. Taco Heaven is a sensory explosion of flavor that defies logic. First, you have to eye the amount of spiced meat, shredded lettuce, chopped tomatoes, and tomatillos. You must consider the size and crispiness of the shells. Some people–I call them blasphemers–like soft tacos. I am sitting across from Exhibit A. We won’t talk about soft tacos. They don’t make it to Taco Heaven. People who eat soft tacos live in Taco Purgatory, never fully understanding their moral failings, repeating the same mistakes again and again for all eternity. Like Perky and dating. Once you inventory your meat, lettuce, tomato, and shell quality, the real construction begins. Making your way to Taco Heaven is like a mechanical engineer building a bridge in your mouth. Measurements must be exact. Payloads are all about formulas and precision. One miscalculation and it all fails. Taco Death is worse than Taco Purgatory, because the only reason for Taco Death is miscalculation. And that’s all on you. “Oh, God,” Fiona groans through a mouthful of abomination. “You’re doing it, aren’t you?” “Doing what?” I ask primly, knowing damn well what she’s talking about. “You treat eating tacos like you’re the star of some Mythbusters show.” “Do not.” “Do too.” “Even if I do–and I am notconceding the point–it would be a worthwhile venture.” “You are as weird about your tacos as Perky is about her coffee.” “Take it back! I am not that weird.” “You are.” “Am not.” “This is why Perky and I swore we would never come here with you again.” Fiona grabs my guacamole and smears the rounded scoop all over the outside of her soft taco. I shriek. “How can you do that?” I gasp, the murder of the perfect ratio a painful, almost palpable blow. The mashed avocado has a death rattle that rings in my ears. Smug, tight lips give me a grimace. “See? A normal person would shout, ‘Hey! That’s mine!’ but you’re more offended that I’ve desecrated my inferior taco wrapping with the wrong amount of guac.” “Because it’s wrong.” “You should have gone to MIT, Mal. You need a job that involves nothing but pure math for the sake of calculating stupid shit no one else cares about.” “So glad to know that a preschool teacher holds such high regard for math,” I snark back. And MIT didn’t give me the kind of merit aid package I got from Brown, I don’t add. “Was that supposed to sting?” She takes the rest of my guacamole, grabs a spoon, and starts eating it straight out of the little white paper scoop container thing. “How can you do that? It’s like people who dip their french fries in mayonnaise.” I shudder, standing to get in line to buy more guac. “I dip my french fries in mayo!” “More evidence of your madness, Fi. Get help now. It may not be too late.” I stick my finger in her face. “And by the way, you and Perky talk about my taco habits behind my back? Some friends!” I hmph and turn toward the counter.

The mood at the table is convivial throughout the meal. A dried-sausage and prosciutto plate gives way to briny sardines, which give way to truffle-covered gnocchi topped with a plethora of herbs. Richness cut with acidity, herbaceousness and cool breezes at every turn. A simple ricotta and lemon fettuccine topped with sharp pecorino is the perfect counterpoint. I am not driving, and apparently Anjana isn't, either, so we both order a Cynar and soda. "How can we digest all the pasta without another digestif?" we exclaim to the waiter, giddily. Meat, carbs, sunshine, and lingering music coming from across the plaza have stirred us up, and soon our dessert--- some sort of chocolate cake with walnuts--- arrives. It's dense in that fudgey way a flourless concoction can be, like it has molded itself into the perfection of pure chocolate. The crunch of the walnuts is a counterweight, drawing me deeper into the flavor. I haven't been inspired by food like this in a long time, despite spending so much time thinking about food. The atmosphere at work has sucked so much of the joy out of thinking about recipes, but I find myself taking little notes on my phone for recipe experimentation when I get home. The realization jolts me. I've always felt like I have the perfect job for a creative who happens to also be left-brained. Recipes are an intriguing puzzle every single time. Today's fettuccine is the perfect example. The tartness of the lemon paired with the smooth pasta and pillowy ricotta is the no-brainer part. But the trickier puzzle piece--- the one that is necessary to connect the rest of the puzzle to the whole--- is the light grating of the pecorino on top. That tang, that edge, that cutting spice works in tangent with the lemon to give the dish its power. Lemon alone wouldn't have been enough. Pecorino alone wouldn't have been enough. The dish is so simple, but it has to fit together perfectly to work. These little moments, these exciting eurekas, are the elation I normally get in my job.

Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.

Sweet Potato Black Bean Burger TOTAL COOK TIME: 35 MINUTES | MAKES 4 SERVINGS This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones–inspired twist on a classic American comfort food. The Patty and Buns: 1½ cups rolled oats 1 cup peeled, mashed, cooked sweet potato 1 cup mashed black beans ½ teaspoon salt 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon chipotle powder, optional Oil for cooking 4 whole wheat burger buns The Sauce: ¼ cup toasted pepitas ¼ cup good-quality salsa verde The Toppings: 1 avocado, sliced ½ cup loosely packed sliced kale Pickled or thinly sliced raw red onion* To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside. Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats. Let this sit for about 5 minutes so flavors can marry. Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat. Add the patties and fry on both sides until crisped, about 4 minutes per side. To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside. Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun. *To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least 6 hours.

The last Summit Hunt had attended had been in an ancient, sprawling palace in Pangera, bedecked in the riches of the empire: silk tapestries and sconces of pure gold, goblets twinkling with precious stones, and succulent meats crusted in the rarest spices. This one was held in a conference center.

1 cup milk (more or less, depending on how thick you like your oatmeal) ½ cup quick-cook rolled oats ¼ cup canned pumpkin puree ¼ teaspoon pumpkin pie spice ¼ teaspoon cinnamon ¼ teaspoon salt ½ banana, sliced ¼ cup walnuts, chopped 2 tablespoons maple syrup Whipped cream (optional) Bring the milk to a boil in a saucepan. Add the oats, then stir in the pumpkin, spices, and salt. Cook, stirring constantly, about 2 minutes (or as indicated by the package directions on the rolled oats). Pour the oatmeal into a bowl and add sliced banana, walnuts, maple syrup, and whipped cream (if desired).

Colorado Pure is a local and leading Colorado Springs company offering the best quality Ten Tall Coffee flavours like Dark raisins, cocoa finish with mild spice notes and Smooth, chocolatey with a brownie-like fragrance, Semi sweet, fruity etc.

What can I get for you, Princess?” a low, deep voice rumbled. Maddie’s head shot up and a man blinked into focus. Her mouth dropped open. In front of her stood the most gorgeous man she’d ever seen. Was she hallucinating? Was he a mirage? She blinked again. Nope. Still there. Unusual amber eyes, glimmering with amusement, stared at her from among strong, chiseled features. She swallowed. Teeth snapping together, she tried to speak. She managed a little squeak before words failed her. A hot flush spread over her chest. Men like this should be illegal. Unable to resist the temptation pulling her gaze lower, she let it fall. Just when she’d thought nothing could rival that face. Shoulders, a mile wide, stretched the gray T-shirt clinging to his broad chest. The muscles in his arms flexed as he rested his hands on the counter. A tribal tattoo in black ink rippled across his left bicep. Oh, she liked those. Her fingers twitched with the urge to trace the intricate scroll as moisture slid over her tongue. For the love of God, she was salivating. Stop staring. She shouldn’t be thinking about this. Not now. Not after today. It was so, so wrong. But she couldn’t look away. Stop. She tried again, but it was impossible. He was a work of art. “You okay there?” The smile curving his full mouth was pure sin. That low, rumbling voice snapped her out of her stupor, and she squared her shoulders. “Yes, thank you.” His gaze did some roaming of its own and stopped at her dress. One golden brow rose. Before he could ask any questions, she said, “I’ll have three shots of whiskey and a glass of water.” His lips quirked. “Three?” “Yes, please.” With a sharp nod, she ran a finger along the dull, black surface of the bar. “You can line them up right here.” When he continued to stare at her as if she might be an escaped mental patient, she reached into her small bag and pulled out her only cash. She waved the fifty in front of his face. “I assume this will cover it.” “If I give you the shots, are you going to get sick all over that pretty dress?” He leaned over the counter, and his scent wafted in her direction. She sucked in a breath. He smelled good, like spice, soap, and danger. She shook her head. What was wrong with her? She was so going to hell. She pushed the money toward him. “I’ll be fine. I’m Irish. We can handle our liquor.” “All right, then.” The bartender chuckled, and Maddie’s stomach did a strange little dip. He

So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix, and then smear some of the spicy carrot dip on top." The appetizer is complicated to assemble, but absolutely delicious. The bread, a hearty baguette from La Boulangerie, is a chewy, crusty foil for the buttery oil, savory crunchy nut mixture, and sweet and spicy carrot puree. An explosion of flavor and texture. He also has some creamy local chèvre, and marinated olives.

teaspoon and a half of chili powder; -A teaspoon and a half of pumpkin pie spice; -A teaspoon of minced garlic; -Butter, 2 tablespoons; -Chicken bouillon cubes, 2 pieces; -Ground ginger, 2 teaspoons; -Orange juice, 2 tablespoons; -Pumpkin puree, 2 14-ounce cans; and -Water, 2 cups.

CREAMY PUMPKIN PIE SMOOTHIE › BANANA, PEAR, PUMPKIN PUREE, GINGER SERVES 4 ► PER SERVING 110 CALORIES | 1.5 G FAT | 2 G PROTEIN | 23 G CARBOHYDRATES | 5 G FIBER | 13 G SUGAR | 80% DV VITAMIN A | 10% DV VITAMIN D | 20% DV VITAMIN E 1½ cups unsweetened almond milk 2 frozen bananas 1 Bartlett pear, cored ½ cup pumpkin puree 1 tablespoon grated ginger ¼ teaspoon pumpkin spice 1 cup ice Add ingredients into a blender and blend until smooth. Pumpkin pie in a glass? Yum! With vitamins A, B3, B5, B6, and C; potassium; and fiber, how can you say no to all of these bennies with each sip? Drink to your

Essential Ingredients in the Paleo Kitchen   Transitioning to a Paleo lifestyle means that gradually you’ll become familiar with previously unknown ingredients. Stock your pantry with some of the foods from below and you’ll always have something quick and easy to whip up: Frozen broth (for adding to meals in a pinch – see recipe below) Plenty of dried herbs and spices (oregano, black pepper, turmeric and cinnamon are always needed and full of antioxidants) Cans of coconut milk and cream (for soups and smoothies) Coconut oil, olive oil, avocado oil (for cooking and dressings) Fresh lemons Fresh garlic and ginger Fresh herbs such as coriander and parsley (grow some on your kitchen window sill) Avocadoes A jar of tahini (a great peanut butter substitute and salad dressing ingredient) Dijon mustard (for any kind of meat) Honey Crushed tomatoes or tomato puree (avoid those brands in cans) Eggs Greek yogurt (for sauces) A bar of 80% cacao dark chocolate (for when your cravings hit!) Plenty of good quality butter

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

Angelina wanted to start them off with a soup, one that would contrast nicely with the veal. She decided on her Mint Sweet Potato Bisque, a wonderful pureed soup, slightly thickened with rice, accented with golden raisins, brightened by fresh mint. And dessert called for pie. This was the first time she was having Johnny and Jerry to the table, and in Jerry's case it was almost a sales pitch, so everything had to be great. She jotted "Pears, black cherries, whole allspice, airplane bottle of Old Overholt Rye" down on her shopping list. The pie would bring it across the finish line. Tracking down fresh mint and black cherries proved problematic. After four stops and no luck, she ended up taking the bus all the way to the Reading Terminal Market. Compromising on dried mint and canned cherries was out of the question. It worked out well enough in the end because she found what she was looking for and even managed to duck into the Spice Terminal and score whole allspice for the pie, some Spanish saffron (because it was on sale), cardamom pods (impossible to find anywhere else), and mace blades (because she'd never tried them before).

Maple Bacon Bread Pudding Nonstick baking spray 1 pound bacon Maple sugar or brown sugar, to coat bacon slices 1 1⁄2 cups cream 1⁄2 cup pure maple syrup 1 teaspoon pumpkin pie spice Pinch of salt 6 eggs 8 slices brioche or challah bread Preheat the oven to 375° F. Coat a 9-inch round or oval pan with baking spray. Dredge bacon slices in maple or brown sugar. Bake the bacon on a sheet tray between two pieces of parchment paper until crispy, 15 to 20 minutes. Then crumble the bacon. Mix the cream, maple syrup, pumpkin pie spice, salt and eggs. Line the pan with the bread and pour the egg mixture over it. Sprinkle with bacon crumbles. Cover and refrigerate a couple of hours or overnight. Then bake for 20 to 25 minutes, until eggs are set. Serve with warm syrup.

In the evenings we drink warm milk with spices. It increases good sleep quality and made properly with ghee makes rich ayurvedic spices to influence our mind and body during our sleep.

The waiter arrived with our entrées. Because we'd "ordered light," there were also only two of these. A firm whitefish with crispy skin that glistened under the light and shattered between my teeth, nestled atop a smooth, creamy carrot-ginger puree, luscious with just the right amount of butter (a lot). Roasted carrots, yellow and purple and orange but always caramelized on the outside added pops of sweetness and texture, and candied ginger was sprinkled on top, providing some spice and some chew. I was sad when it came time to move on to the second entrée, but it cheered me right up. A pasta that had clearly been made here, thick strands that were tender but with a chew to them, bathed in a sauce of coconut milk and garlic and ginger and chiles. I could've slurped this pasta down all on its own, forever, but the buttery chunks of shrimp and crunchy bits of okra scattered throughout made for most welcome diversions. Okra seeds popped with relish on my tongue.

I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike." "Uh, I get that much, but, like, how did he manage to get that rich of a fragrance with only one spice? His dish's impact was on par with Ryo's!" "Yes! Just searing not give that punch. It is inconceivable!" "I used kaeshi sauce. Right before serving, I brushed a thin layer of kaeshi onto the fish slices." "Kaeshi? Does he mean the ramen soup base?!" "Kaeshi was mentioned during the Ramen Bout in the Quarterfinals, yes. It seems this time it is being used in a purely Japanese fashion." "Kaeshi? Like Tsubame-Gaeshi Sword Cut, yes? Kojiro Sasaki Swallow Cut!" "I'm surprised you're familiar with that sword technique. But no, this is different. Kaeshi is a mixture of soy sauce, mirin and sake. It is most often diluted with dashi stock to go with noodles. It is considered an all-purpose seasoning that can be used in almost any Japanese dish." "No wonder! Fish meat generally does not brown easily, even when using the high, focused heat of a blowtorch. But the sugars present in kaeshi make that easier! It also prevents the heating time from dragging out too long and ruining the freshness of the fish. " "The fatty acids of the fish mix with the sugars in the kaeshi. Add heat and they will sizzle and boil.

I tried to read the menu, but I kept getting distracted. The aromas from the kitchen filled the room- melting butter, grilling meat, soft and sharp spices. All of them better than any of the restaurant smells I'd had to pass by during my time in the city. My mouth was watering, and my nose was so focused that I could barely skim the first few items. Sablefish with miso glaze Duck, dry-aged and served with pureed butternut squash Wagyu New York strip I had no idea what these things were, except for duck, which I couldn't help but feel sorry for. Dry-aged sounded like an especially bad death for a waterfowl. The waiter returned. "Shall I order for us?" Victoria asked. I nodded, grateful. "Anything you don't eat? Allergies?" I shook my head. Nobody had ever asked me that before. On the island, I'd eaten what I gathered. At the cove, I ate what came to the table. Now I'd eat anything that didn't involve the jar in my backpack. "We'll start with the clam chowder," Victoria said. "We can order more later." The waiter nodded respectfully and disappeared again. "They make it with fresh clams," she told me. "It's exceptional." A young woman with a fancy braid in her hair brought us a basket of French bread, still warm from the oven. I watched as Victoria spread one slice with butter that melted as she applied it, releasing the faintest scent of flowers. "Here," she said, handing it to me. The crust gave way under my teeth with a delicate crunch, the butter soft on my tongue. It tasted even better than it smelled. After almost two weeks of hard mattresses and strangers and failure, I wanted to crawl inside the comfort of this bread and stay there forever.

Under the name The Waterson Family, they made their recording debut for Topic, one of four upcoming acts on the showcase compilation Folk-Sound of Britain (1965). Dispensing with guitars and banjos, they hollered unadorned close harmonies into a stark, chapel-like hush. The consensus was that they ‘sounded traditional’, but in a way no other folk singers did at the time. It was the result of pure intuition: there was no calculation in their art. When Bert Lloyd once commented joyfully on their mixolydian harmonies, they had to resort to a dictionary. Later in 1965 the quartet gathered around the microphone set up in the Camden Town flat of Topic producer Bill Leader and exhaled the extraordinary sequence of songs known as Frost and Fire. In his capacity as an artistic director of Topic, Lloyd curated the album’s contents. Focusing on the theme of death, ritual sacrifice and resurrection, he subtitled it A Calendar of Ritual and Magical Songs. The fourteen tracks are divided by calendrical seasons, and the four Watersons begin and end the album as midwinter wassailers, a custom popularised in the late eighteenth and early nineteenth centuries as groups of singers – ‘waits’ – made the rounds of the towns and villages, proffering a decorated bowl of spiced ale or wine and asking – in the form of a song, or ‘wassail’ – for a charitable donation. Midwinter comes shortly before the time of the first ploughing in preparation for the sowing of that year’s new crop, and the waits’ money, or food and drink, can be considered a form of benign sacrifice against the success of the next growth and harvest. The wassail-bowl’s rounds were often associated with the singing of Christmas carols.

The wrinkly texture of the yuba is interesting. Does it add much to the flavor though?" I took my first bite. "Hm. Yes, I think so. It's very thin and crackled, almost like chicken skin. And, look, it's bonded to the fish somehow. But what I really like is this gingerbread puree and cranberry bean soil. It's so unique. The gingerbread spices sort of unlock the monkfish's meatiness and muscle. Then the bean soil scratches your tongue and sort of forces the flavors into deeper levels of taste. And I love how you can't place it. It's not ethnic, it's not market-driven, it's its own thing.

So luscious! The dressing is extra-virgin olive oil and wine vinegar exquisitely melded with pureed pike liver. The rich, full-bodied flavor of the liver seeps into the tongue, gracefully underscoring the mild sweetness of the fatty meat. I feel like I'm drowning in a tidal wave of flavor and fragrance! Unbelievable! How many spices must he have mixed to-" "No. The spice used in this dish... ... is allspice alone." "What?!" "I thought Hayama's talent lay in the mixing of varied exotic spices to create the perfect fragrance." "No, his skill is in manipulating fragrance itself. He can do more than just add more spices into his recipes. In fact, this time he subtracted spices instead. In so doing, he accentuated the freshness and flavor of the in-season pike.

A few days before the club, Stevie and Erin produced the wares of their dumpster dives. New potatoes, udon noodles, shiitake mushrooms, raspberry doughnuts, baked meringues, feta cheese, frozen peas, farfalle pasta, tomato puree, tinned salmon, plus a load of day-old radishes. "The most important part of any dumpster dive," Erin said, moving her hand expansively over the food, "is showing off what you have found." I processed the food as she'd taught me: cleaning the packaging with diluted bleach and soaking the vegetables in a vinegar-water solution. In the large chrome restaurant kitchen, I spread it all out across the counter and thought about what I'd make. We had bought just one extra ingredient: enormous cuts of T-bone steak. We thought red meat should be a prerequisite for all Supper Clubs. An element of spontaneity had also been agreed on, with no set menu, no dietary requirements- just eat whatever's in front of you and be sure to eat it all. The plan was to spend all night at the restaurant, waiting hours between courses. I made grilled potatoes and spiced salmon for the first course. I roasted radishes and topped them with crumbled feta for the second. Cold noodle salad with shiitake mushrooms and peas for the third, and T-bone steaks cooked rare, with a side of garlic-tomato pasta, for the main course. For dessert I made a strange sort of Eton mess, with chunks of torn doughnuts and smashed meringue covered in cream and sugar.

First up were these dainty heirloom vegetables, speared like lollipops on a "fence" of fine metal pricks. "I'm not a minimalist by nature," the chef explains of this simple yet exquisite dish, "but sometimes the stuff we get from the farm is so perfect, I feel like I shouldn't do much with it: just vegetables, naked, with salt and a little lemon vinaigrette." Andrew and I plucked the carrots, fennel, radishes, and greens one by one, relishing the powerful flavor contained within each, along with the snap, crunch, and wholesomeness. So simple and pure. But it wasn't all so austere. We moved on to luscious potato gnocchi, fresh tilefish from Montauk, and my favorite, duck. Blue Hill gets its ducks from a local farm called Garden of Spices, where they're raised on grass, something that is rarely done in this country. "We cold smoke the legs for several hours- tenderizing the muscles from all that activity- and roast the breasts on the bone.

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

No-Grain Granola Bars   Time: 2 ½ - 3 ½ hours Servings: 16     Granola bars make perfect breakfasts or afternoon snacks. These delicious granola bars surprisingly don’t contain any grains at all.   Ingredients:   1 cup assorted nuts 1 cup assorted seeds 1 1/2 cups coconut flakes 1 cup assorted dried fruit 1/4 cup almond butter 1/4 cup coconut oil 1/4 tsp. pure vanilla extract 1/2 tsp. cinnamon 1/4 tsp. nutmeg   How to Cook:   Finely chop half of the nuts and seeds with a knife or in the food processor. Roughly chop the rest. Put all the nuts and seeds in a large bowl and add the fruit and coconut. Heat the wet ingredients and spices on medium heat in a pan until the mixture bubbles and then add it to the bowl and stir it together. Spread the mixture into a baking sheet lined with tin foil or parchment paper. Press the mixture into a block with your hands or a spatula. Allow it to cool for 2 to 3 hours and then cut it into rectangular or square granola bars.       Tips: You can use any nuts, seeds and dried fruit you want for this recipe, although the nuts and seeds should be raw or dry roasted without added oil. Experiment until you come up with a flavor combination you enjoy.