Red Peppers Quotes

I’m forever near a stereo saying, ‘What the fuck is this garbage?’ And the answer is always the Red Hot Chili Peppers.

We ran, plowing through another pile of peppers. [No, I didn't pick a peck of them, Sadie - just shut up.]

The more I see, the less I know, the more I'd like to let it go.

The same chemicals were used in the cooking as were used on the composition of her own being: only those which caused the most violent reaction, contradiction, and teasing, the refusal to answer questions but the love of putting them, and all the strong spices of human relationship which bore a relation to black pepper, paprika, soybean sauce, ketchup and red peppers.

That took all of three minutes," he pointed out, sprinkling red pepper across his noodles. "And was kind of anticlimactic," Mal said, "since you just stared at the microwave the entire time. I figured you'd at least give some kind of invocation, maybe some gnawing the plastic. Growling." She ate another forkful of spaghetti, then offered, "Clawing the ground. Barking." "I'm a vampire, not a corgie.

The last time I saw her was red. The sky was like soup, boiling and stirring. In some places, it was burned. There were black crumbs, and pepper, streaked across the redness.

After she returned and the Gray Man had been encouraged to sit down on the worn couch, Maura said, “I’ll warn you that if you try anything, Calla has Mace.” By way of demonstration, Calla handed him his drink and then removed a small black container of pepper spray from her small red purse. Maura gestured toward the third member of their group. “And Persephone is Russian.” “Estonian,” Persephone correctly softly. “And”—Maura made an extremely convincing fist—“I know how to punch a man’s nose into his brain.” “What a coincidence,” the Gray Man said genially. “So do I.

This life is more than just a read-through.

This is the thing about school dances. They make like it's supposed to be this other-worldly thing, but really it's just the people you see every day dressed up, standing in the gym in the dark with Red Hot Chili Peppers playing.

George, we're the Red Hot Chili Peppers, we're from Hollywood, California, we're really hard-rocking motherfuckers, and we think you should produce our record.

His dark eyes were on the road ahead, thoughtful. “No. I was hoping to go back to Tucson and see if I could get this hot chick I know to go out with me. I hear she’s in demand, though. She keeps putting me off each time I try to plan something romantic.” “Yeah, well, maybe if you come up with a good itinerary, you could lure her out.” “I was thinking dinner at Joe’s.” I made a face. “If that’s the case, maybe you’d better brace yourself for rejection.” “Red Pepper Bistro?” “Okay. Now you’re in the zone.” “Followed by a long massage in the sauna.” “That’s pretty good too.” “And then indecent things in the sauna.” “I hope you mean you’ll be doing the indecent things—because I more than did my share last night.” Kiyo glanced over at me with a mischievous grin. “Who says I’m talking about you?

I walked in without knocking. The screen door banged to a close behind me announcing my presence. I followed my nose to the kitchen and found Kaleb standing by the stove. He stirred something that smelled absolutely delicious a wooden spoon in one hand and a huge chef’s knife in the other. “Are you sober?” I asked from the doorway. He turned and leveled a smile at me that made me a little wobbly. “I am." “Good. Because if not I was going to take the deadly kitchen utensil away from you.” I crossed the room and pulled myself up to sit on the counter beside the stove. A cutting board full of green peppers and two uncut stalks of celery waited for attention from the knife. Melted butter and diced onions bubbled in a sauté pan on the stove. “You cook." Kaleb was so pretty I was jealous. Pretty with ripped muscles and a tattoo of a red dragon covering most of his upper body. “Yes,” he said. “I cook.” “Do you usually wear a wife beater and,” I pushed him back a little by his shoulder “an apron that says ‘Kiss the Cook’ while you’re doing it? ” He leaned so close to me my heart skipped a couple of beats. “I’ll wear it all the time if you’ll consider it.

Out of that kitchen came food not only that I had never tasted, but that I hadn’t even dreamed of tasting. Gumbo, corn jacks and blackened fish was just the start of many dishes. It was like finding all the exotic scents in the world and wrapping as many of them as you can into a dish. Cumin and coriander, paprika, red peppers, anise and fennel, burnt orange peel and chili. It felt like the sailors from every port in the world from Morocco and Madagascar to the coast of Malabar had each brought a spice with them to throw into the cooking pot.

What is all the racket about? Did you put red pepper on the lollypops?

Kahlo is Mezcal with chilli Dried citrus peels Red pepper Cedar And cigar leaf. Woody notes And heat sneaking up fast.

I dined on what they called "robber steak"--bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks, and roasted over the fire, in simple style of the London cat's meat!

Bout time you got here,” Keefe called as they crested a hill and entered a grassy meadow peppered with tiny blue flowers. “I was getting tired of stomping Fitz to a pulp in bramble.” “Only because you cheat!” Fitz shouted, tossing a red tri-pointed ball at Keefe. Keefe caught it and whipped it back so fast Fitz had to dive to avoid being smacked in the face. Then the strange ball curved back like a boomerang and Keefe caught it one-handed. “Only losers play fair. Which is why I call Foster for my team today.” “Hey—why do you get her?” Fitz asked,

I got dosed by you and Closer than most to you and What am I supposed to do Take it away I never had it anyway

Had Kurt Cobain not committed suicide in 1994, would his genius have survived the continuous incisions of a media that was only too proud of its ability to chisel away at his fragile psyche in the years before he decided that he'd had enough off their invasions? And, had Jimi Hendrix not passed way in 1970, would he, too have eventually fallen into decline, first equalled, then eclipsed by the brilliant wave of new guitarists: Robin Trower, Ritchie Blackmore, Mick Ronson, who emerged during the early 1970s? In death, Hendrix led by example: in life he could have been left for the dead.

We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem. get recipe for Mina.) I asked the waiter, and he said it was called "paprika hendl," and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.

BRISTOL HOTEL CUCUMBER SALAD Peel and seed halved cucumbers and slice thinly. Finely chop red onion and one chili pepper. Mix in bowl with white cider vinegar, salt, pepper, sugar, dill weed, and a drop of sesame oil. Serve chilled.

What are you making?" he asked me. "Eggplant with a pomegranate walnut sauce." It was nice to be able to answer at least something with certainty. I turned the eggplant over in the pan. The sauce was just a mixture of pomegranate juice, good red wine vinegar, garlic, red pepper flakes, and salt. Nothing else. It was hard for me to resist embellishing recipes that called for so little, but the complexity of the juice transformed what would otherwise be the world's most basic support ingredients into a symphony of flavor.

The boat was vacuum-packed with Albanians, four generations to a family: great-grandmother, air-dried like a chilli pepper, deep red skin and a hot temper; grandmother, all sun-dried tomato, tough, chewy, skin split with the heat; getting the kids to rub olive oil into her arms; mother, moist as a purple fig, open everywhere - blouse, skirt, mouth, eyes, a wide-open woman, lips licking the salt spray flying from the open boat. Then there were the kids, aged four and six, a couple of squirs, zesty as lemons.

I’m Scorpio. My favorite color is navy. I like apples but I don’t like bananas—except in milkshakes or baking. I love roasted red peppers.” “What are you doing?” She laughed at the random change in topic.  “Telling you ten things about myself so you won’t feel like you’re sleeping with a stranger.

Yield 1 main course Prep time approximately 2 minutes Processing time approximately 10 minutes Calorie Burn 172 Calories 105 Net-Calories -67 Ingredients: Olive oil cooking spray Pinch of red pepper flakes, plus more as desired ½ head cauliflower, grated on the small holes of box grater to the size of rice (about 1 cup) Kosher salt

We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians. I found my smattering of German very useful here; indeed, I don’t know how I should be able to get on without it.

Space may be the final frontier but it's made in a Hollywood basement.

Red pepper, when eaten early in the day, decreases food intake later in the day.

The sandwiches were beautiful pinwheels of color: avocado, tomato and bacon, goat cheese and roasted red pepper, roast beef, cucumber, and horseradish cream.

GREEK STRAPATSADA EGGS In heated olive oil reduce peeled, chopped tomatoes, onions, sugar, salt, and pepper to a thick sauce. Add beaten eggs to the tomatoes and stir vigorously until eggs set into a small, fine curd. Serve with grilled country bread drizzled with olive oil.

Foods with a high ratio of alpha-carotene to calories include the following: Bok choy Cabbage Red peppers Carrots Swiss chard Green peppers Asparagus Collards Broccoli Peas Winter squash

Bonnie Jean (who thinks all philosophers are idiots) has this quarrel with Wittgenstein, who in several places says that reddish green is inconceivable. Yet every summer, when our peppers are drying from green to red, one can see an intermediate stage that is precisely reddish green.

We live in a world packed with desensitising forces, that strip the world of magic. The world is full of negativity, but we fight back with positivity. We're inspired by oceans, forests, animals, Marx Brothers films. We can't help but project uplifting vibrations, because we love each other so much and get off on playing together.

The easiest way to check if there is enough variety on your table is to make sure you’re “eating the rainbow.” A table featuring red peppers, carrots, spinach, cauliflower, and eggplant, for example, offers great color and variety.

Love is.... it's bringing an umbrella when rain is forecasted, but, like not for you. It's serenading someone off-key in the kitchen while they chop red peppers lenghtwise because they know you like them better that way. It's pulling the car in backward at night because your parner gets edgy when they have to back into morning traffic. It's buying moisturizer in bulk because one time they mentioned they liked the scent. It's noticing things.Seeing parts of them even they might not know exist because you've been studying them since the moment you first laid eyes on them. It's memorizing their phone number even if you have it programmed because God forbid you ever lost your contacts. It's reading their mood by the song blaring through their headphones. It's experiencing something so extraordinary you can't tell if it was just that mind-blowing or if it's only because they were there with you that you were so affected by it.

They had scraped up fresh river fish, and stewed them with white wine and aubergines; also a rare local bird which combined the tender flavour of partridge with the solid bulk of the turkey; they had roasted it and stuffed it with bananas, almonds, and red peppers; also a baby gazelle which they had seethed with truffles in its mother's milk; also a dish of feathery Arab pastry and a heap of unusual fruits. Mr Baldwin sighed wistfully. "Well," he said, "I suppose it will not hurt us to rough it for once.

Pepper woke up thinking of butts. And nothing else. Ladies' butts. Skinny butts, big butts, saddlebag butts, flabby and firm butts, the kind that sit so high they seem like part of the woman's back, the kind that ride low and form a UU just above the thighs like in the old television commercials for Hanes Underalls, butts that wiggle and butts that jiggle, sagging butts and robust butts, butts that hardly make an impression under a pair of jeans; sidewinder butts and trumpet butts -- the ones so meaty they actually spread out until they appear to be a woman's thighs (ass so fat you can see it from the front), butts as knotty as acorns, butts as smooth as a slice of Gouda, butts with pimples and butts with cellulite, the kind that have pockmarks or red splotches, butts with tattoos and butts with bullet scars. Butts you can cup in your warm hands. Butts and butts and butts. In other words, Pepper woke up horny.

Not all plants are equal: some have much more polyphenols than others, and as a general rule bright or dark colours are a good sign, including a wide range of berries, beans, artichokes, grapes, prunes, red cabbage, spinach, peppers, chilli, beetroot and mushrooms.

You want to fuck the singer, but you would suck on any of them. A rim job, a piss shower, wouldn't matter. The band plays in nothing but tube socks hung over their cocks and sacks. They can make the socks swing like giant tittie tassels. You've never seen anything so sexy.

robber steak”—bits of bacon, onion, and beef, seasoned with red pepper, and strung on sticks and roasted over the fire, in the simple style of the London cat’s-meat. The wine was Golden Mediasch, which produces a queer sting on the tongue, which is, however, not disagreeable.

Laura made a great chili. She used lean meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice and a pitch of fresh dill, and, finally, measure out and add her chili powders. On more than one occasion Shadow had tried to get her to show him how she made it: he would watch everything she did, from slicing the onions and dropping them into the olive oil at the bottom of the pot. He had even written down the recipe, ingredient by ingredient, and he had once made Laura's chili for himself on a weekend when she had been out of town. It had tasted okay-it was certainly edible, but it had not been Laura's chili.

Laura made a great chili. She used lean-cut meat, dark kidney beans, carrots cut small, a bottle or so of dark beer, and freshly sliced hot peppers. She would let the chili cook for a while, then add red wine, lemon juice, and a pinch of fresh dill, and, finally, measure out and add her chili powders.

The following day, the scent Garrance has created is soon dispersed through the restaurant via an electric diffuser---the aromas of citrus, coconut, and ginger hitting me in waves. Ravenous, I set to making a roasted red pepper and garlic hummus, incorporating the urfa biber to see if it really makes a difference. I dip my finger into the dark purplish-brown flakes to taste, and I'm blown away by the earthiness of the flavors. I smack my lips, tasting undertones of raisins, chocolate, and maybe a little coffee. Even though I've made a crudité platter with some pan-seared padron peppers sprinkled with sea salt and homemade garlic-infused naan, I can't help shoving spoonfuls of the hummus into my eager mouth.

Your heart is stronger than your head.

Roses are red, Violets are blue. I’m just a fucked up hit man, And nothing rhymes with that.

But once again, Pim surprised me. She smiled with a gruesome red grin pulling the trigger for the second time

The Red Hot Chili Peppers have a great song about a bridge. And I can relate, because I love spicy food.

It could all be an act,” Darlington growled. “Should I put on some tunes?” Tripp asked. “I have this amazing Red Hot Chili Peppers double album—” Maybe they should kill him.

Late August, given heavy rain and sun For a full week, the blackberries would ripen. At first, just one, a glossy purple clot Among others, red, green, hard as a knot. You ate that first one and its flesh was sweet Like thickened wine: summer's blood was in it Leaving stains upon the tongue and lust for Picking. Then red ones inked up and that hunger Sent us out with milk cans, pea tins, jam-pots Where briars scratched and wet grass bleached our boots. Round hayfields, cornfields and potato-drills We trekked and picked until the cans were full, Until the tinkling bottom had been covered With green ones, and on top big dark blobs burned Like a plate of eyes. Our hands were peppered With thorn pricks, our palms sticky as Bluebeard's. We hoarded the fresh berries in the byre. But when the bath was filled we found a fur, A rat-grey fungus, glutting on our cache. The juice was stinking too. Once off the bush The fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair That all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not.

Inside my best friend’s kitchen, blood spatters cover every surface—the kitchen table, including the pepper mill, the wall behind the table and much of the tile floor. Even their cat, Psycho, has a blood spatter across her white fur. My eyes, open wide with horror, take in each gruesome detail. Lying on the blood-spattered floor with a cleaver buried in his chest is my best friend’s dad, Mr. Taylor. He’s wearing his chef’s apron from Chez Gourmet, but the apron is more red than white. A trickle of blood leaks from the side of his mouth and drips into his beard, then onto the sticky floor.

Course they wouldn't have all the details, like whether or not they played in squares of sunlight on their walls, if they wore spiders on their hats, if they ate hamburger every other day, if they had ever made love in a yellow canola field tenderly or passionately or awkwardly. If they preferred dresses or pants, if they shaved their legs or didn't, or if they preferred red peppers to green. Stuff was happening. Even in Half-a-Life. Little things, but it all added up to something big. To our lives. It was happening all along. These were our lives. This was it. My mom was hanging on to the lives, the recorded lives, of these women. We might escape, but what if we didn't? What if we lived in Half-a-Life all our lives, poor, lonely, proud, happy? If we did, we did. These were our lives. If we couldn't escape them, we'd have to live them.

She buys "mixed salad greens" for seven dollars a bag, triple-washed with who knows what. And to get this stuff home, which is only two blocks away from the grocery store, Jennica throws all of it into plastic bags. There is a husk on her corn, corn that Jennica's store sells in April.. there is a rind on her grapefruit, grapefruit that gets flown in from Florida... but still, Jennica puts the corn and the citrus into plastic bags. Her supposedly organic red peppers, which cost six dollars a pound, come in a foam tray under shrink-wrap, but she puts them in a plastic bag. And then the checkout girl puts all of Jennica's little plastic parcels into two or three more big white plastic bags, and then Jennica walks the two blocks home, where she unpacks all the bags and then trows them in the same trash bin where her corn husks and citrus rinds go.

Movie Theaters.  There’s something so freeing about finishing a movie in a theater . . . and just walking away. You enter the room heavy-laden, a tub of popcorn in one arm and a tub of Dr Pepper in the other, and leave burden-free. If you think about it, you’re actually helping out the employees by giving them something to do in addition to interrupting the movie with the red light saber to count the number of people in the theater.

The main herbs to treat MRSA are cryptolepis, sida, alchornea, bidens, black pepper, the berberines, usnea, juniper berry, isatis, licorice, ginger, ashwagandha, echinacea, red root, reishi, honey, and Artemisia annua.

Who gets to decide what ‘happiness’ is?” would be one question we might ask, given that some people, like me, are normal and well-adjusted, and other people put pineapple on pizza and enjoy listening to the Red Hot Chili Peppers.

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

He hated the blue platter his mother served from, and the salt and pepper shakers, which were glass with red tops, and he hated the silverware designed in flowers, some pieces scratched almost beyond recognition. He even hated the round table and the succession of tablecloths, one pale blue with yellow leaves, one white with red and orange squares. He hated the uncomfortable chairs, particularly his own, where he sat squirming, and he hated his family and the way they talked.

Each candidate was to deliver two stool specimens to the Lovelace laboratory in Dixie cups, and days were going by and Conrad had been unable to egest even one, and the staff kept getting after him about it. Finally he managed to produce a single bolus, a mean hard little ball no more than an inch in diameter and shot through with some kind of seeds, whole seeds, undigested. Then he remembered. The first night in Albuquerque he had gone to a Mexican restaurant and eaten a lot of jalapeño peppers. They were jalapeño seeds. Even in the turd world this was a pretty miserable-looking objet. So Conrad tied a red ribbon around the goddamned thing, with a bow and all, and put it in the Dixie cup and delivered it to the lab.

If the manifest of ingredients on the bottle had been legible, it would have read something like this: Water, blackstrap molasses, imported habanero peppers, salt, garlic, ginger, tomato puree, axle grease, real hickory smoke, snuff, butts of clove cigarettes, Guinness Stout fermentation dregs, uranium mill tailings, muffler cores, monosodium glutamate, nitrates, nitrites, nitrotes and nitrutes, nutrites, natrotes, powdered pork nose hairs, dynamite, activated charcoal, match-heads, used pipe cleaners, tar, nicotine, single-malt whiskey, smoked beef lymph nodes, autumn leaves, red fuming nitric acid, bituminous coal, fallout, printer's ink, laundry starch, drain cleaner, blue chrysotile asbestos, carrageenan, BHA, BHT, and natural flavorings.

Sichuan [cuisine] is actually a wonderfully sadomasochistic interplay between pleasure and pain, between the scorching, searing bite of the dried red Sichuan pepper and the cooling, more floral relief, the tingling, numbing component of the tiny black Sichuan flower pepper.

Our gardening forebears meant watermelon to be the juicy, barefoot taste of a hot summer's end, just as a pumpkin is the trademark fruit of late October. Most of us accept the latter, and limit our jack-o'-latern activities to the proper botanical season. Waiting for a watermelon is harder. It's tempting to reach for melons, red peppers, tomatoes, and other late-summer delights before the summer even arrives. But it's actually possible to wait, celebrating each season when it comes, not fretting about its being absent at all other times because something else good is at hand.

Make the letters blockier, so you can see it, put some red in there. He read an article that said red was a color favored by nature to make animals take notice, and you had to be part animal to live in New York City. Made sense to use red in signs, Pepper thought. But no one was asking him.

Loaves of fig and pepper bread, of course. But there was also lasagna cooked in miniature pumpkins, and pumpkin-seed brittle. Roasted red pepper soup, and spiced caramel potato cakes. Corn muffins and brown sugar popcorn balls and a dozen cupcakes, each with a different frosting, because what was first frost without frosting? Pear beer and clove ginger ale in dark bottles sat in the icy beverage tub. They ate well into the afternoon, and the more they ate, the more food there seemed to be. Pretzel buns and cranberry cheese and walnuts appearing, just when they thought they'd tasted everything.

PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing.

I watched John Frusciante of the Red Hot Chili Peppers play it acoustically at their gig at the MEN Arena. I think I can safely say that, of the 19,000 people there, 18,950 didn’t know what it was—but I did, and it brought a tear to my eye, definitely. Monster bass line. A bass line that every bass player dreams of and I got it, so thank you.

Tonight they had been presented with a heavily spiced and scented barbecue lamb; rabbits stewed in fermented grape-juice with red peppers and whole cloves of garlic; meat-balls stuffed with brown truffles which literally melted in the mouth; a harder variety of meat-balls fried in coriander oil and served with triangular pieces of chilli-paste fried in the same oil; a large container full of bones floating in a saffron-coloured sauce; a large dish of fried rice; miniature vol-au-vents and three different salads; asparagus, a mixture of thinly sliced onions, tomatoes, cucumbers, sprinkled with herbs and the juice of fresh lemons, chick-peas soaked in yoghurt and sprinkled with pepper.

Winter-Time" Late lies the wintry sun a-bed, A frosty, fiery sleepy-head; Blinks but an hour or two; and then, A blood-red orange, sets again. Before the stars have left the skies, At morning in the dark I rise; And shivering in my nakedness, By the cold candle, bathe and dress. Close by the jolly fire I sit To warm my frozen bones a bit; Or with a reindeer-sled, explore The colder countries round the door. When to go out, my nurse doth wrap Me in my comforter and cap; The cold wind burns my face, and blows Its frosty pepper up my nose. Black are my steps on silver sod; Thick blows my frosty breath abroad; And tree and house, and hill and lake, Are frosted like a wedding-cake.

Tonight looked to be some kind of stir-fry, but it appeared to have bread in it. There were peppers. There was something red. It was pizza. Someone has stir-fried a pizza. "No," he said out loud. [...] Maybe someone had dropped the pizz, or it broke up in the middle of cooking and for some reason the only conceivable solution was to put it in a pan and wing it.

Meditteranean Summer Salad Serves:  5 Ingredients: 2 tablespoons lime juice 1 teaspoon oregano Pepper to taste ½ teaspoon salt 3 tablespoons olive oil ¼ cup crumbled cheese ½ cup chopped red bell peppers ½ cup sliced kalamata olives ½ cup diced cucumbers 1 cup halved cherry tomatoes 2 cups cooked quinoa Method: Mix all ingredients together Serve cold: Cooking Tips: Mix oil and juice before adding to salad Variation: Use lemon juice or vinegar in place of lime juice

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

From east to west, in fact, her gaze swept slowly, without encountering a single obstacle, along a perfect curve. Beneath her, the blue-and-white terraces of the Arab town overlapped one another, splattered with the dark-red spots of the peppers drying in the sun. Not a soul could be seen, but from the inner courts, together with the aroma of roasting coffee, there rose laughing voices or incomprehensible stamping of feet. Father off, the palm grove, divided into uneven squares by clay walls, rustled its upper foliage in a wind that could not be felt up on the terace. Still farther off and all the way to the horizon extended the ocher-and-gray realm of stones, in which no life was visible. At some distance from the oasis, however, near the wadi that bordered the palm grove on the west could be seen broad black tents. All around them a flock of motionless dromedaries, tiny at the distance, formed against the gray ground the black signs of a strange handwriting, the meaning of which had to be deciphered. Above the desert, the silence was as vast as the space. Janine, leaning her whole body against the parapet, was speechless, unable to tear herself away from the void opening before her. Beside her, Marcel was getting restless. He was cold; he wanted to go back down. What was there to see here, after all? But she could not take her gaze from the horizon. Over yonder, still farther south, at that point where sky and earth met in a pure line - over yonder it suddenly seemed there was awaiting her something of which, though it had always been lacking, she had never been aware until now. In the advancing afternoon the light relaxed and softened; it was passing from the crystalline to the liquid. Simultaneously, in the heart of a woman brought there by pure chance a knot tightened by the years, habit, and boredom was slowly loosening. She was looking at the nomads' encampment. She had not even seen the men living in it' nothing was stirring among the black tents, and yet she could think only of them whose existence she had barely known until this day. Homeless, cut off from the world, they were a handful wandering over the vast territory she could see, which however was but a paltry part of an even greater expanse whose dizzying course stopped only thousands of miles farther south, where the first river finally waters the forest. Since the beginning of time, on the dry earth of this limitless land scraped to bone, a few men had been ceaselessly trudging, possessing nothing but serving no one, poverty-stricken but free lords of a strange kingdom. Janine did not know why this thought filled her with such a sweet, vast melancholy that it closed her eyes. She knew that this kingdom had been eternally promised her and yet that it would never be hers, never again, except in this fleeting moment perhaps when she opened her eyes again on the suddenly motionless sky and on its waves of steady light, while the voices rising from the Arab town suddenly fell silent. It seemed to her that the world's course had just stopped and that, from that moment on, no one would ever age any more or die. Everywhere, henceforth, life was suspended - except in her heart, where, at the same moment, someone was weeping with affliction and wonder.

... a robust pop sounded and a tiny pepper black dragon about the size of a chipmunk shot out streams of red fire to sear a fish stick at a nearby stall. On the docks, the adorable little beasts appeared to be as common as squirrels. Almost every vendor had one. Marisol was clearly not fond of the small winged creatures but Evangeline was delighted to spy tiny blue dragons sitting on shoulders and leathery brown ones perched on carts. The miniature beasts roasted apples and meats, blew glass baubles, and heated earthen mugs of drinking chocolate.

As it turned out, Clovis was absent from the docks. After getting directions, it took them a half hour to walk to his house on the other side of Narda, where they found Clovis planting iris bulbs along the path to his front door. He was a stout man with sunburned cheeks and a salt-and-pepper beard. An additional hour passed before they could convince the mariner that they really were interested in his barges, despite the season, and then troop back to the sheds, which he unlocked to reveal three identical barges, the Merrybell, Edeline, and Red Boar.

BEE’S KNEES COCKTAIL ½ ounce honey simple syrup (recipe follows) 1 ounce lemon juice (about ½ medium lemon) 2 ounces gin Lemon peel Fill a cocktail shaker with ice. Add ingredients (except peel) and shake; strain into a martini glass. Twist the lemon peel and set inside glass. HONEY SIMPLE SYRUP In a small saucepan combine ⅓ cup honey and ⅓ cup water. Over low heat stir the mixture until honey starts to dissolve. Let cool and pour into a squeeze bottle or glass container. Will keep for several weeks. PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing.

Example: here's a very popular dish I used to serve at a highly regarded two-star joint in New York. I got thirty-two bucks an order for it and could barely keep enough in stock, people liked it so much. Take one fish — a red snapper, striped bass, or dorade — have your fish guy remove gills, guts and scales and wash in cold water. Rub inside and out with kosher salt and crushed black pepper. Jam a clove of garlic, a slice of lemon and a few sprigs of fresh herb — say, rosemary and thyme — into the cavity where the guts used to be. Place on a lightly oiled pan or foil and throw the fish into a very hot oven.

Violet didn’t realize that she’d pressed herself so tightly against the door until it opened from the inside and she stumbled backward. She fell awkwardly, trying to catch herself as her feet slipped and first she banged her elbow, and then her shoulder-hard-against the doorjamb. She heard her can of pepper spray hit the concrete step at her feet as she flailed to find something to grab hold of. Her back crashed into something solid. Or rather, someone. And from behind, she felt strong, unseen arms catch her before she hit the ground. But she was too stunned to react right away. “You think I can let you go now?” A low voice chuckled in her ear. Violet was mortified as she glanced clumsily over her shoulder to see who had just saved her from falling. “Rafe!” she gasped, when she realized she was face-to-face with his deep blue eyes. She jumped up, feeling unexpectedly light-headed as she shrugged out of his grip. Without thinking, and with his name still burning on her lips, she added, “Umm, thanks, I guess.” And then, considering that he had just stopped her from landing flat on her butt, she gave it another try. “No…yeah, thanks, I mean.” Flustered, she bent down, trying to avoid his eyes as she grabbed the paper spray that had slipped from her fingers. She cursed herself for being so clumsy and wondered why she cared that he had been the one to catch her. Or why she cared that he was here at all. She stood up to face him, feeling more composed again, and quickly hid the evidence of her paranoia-the tiny canister-in her purse. She hoped he hadn’t noticed it. He watched her silently, and she saw the hint of a smile tugging at his lips. Violet waited for him to say something or to move aside to let her in. His gaze stripped away her defenses, making her feel even more exposed than when she had been standing alone in the empty street. She shifted restlessly and finally sighed impatiently. “I have an appointment,” she announced, lifting her eyebrows. “With Sara.” Her words had the desired effect, and Rafe shrugged, still studying her as he stepped out of her way. But he held the door so she could enter. She brushed past him, stepping into the hallway, as she tried to ignore the fact that she was suddenly sweltering inside her own coat. She told herself it was just the furnace, though, and had nothing to do with her humiliation over falling. Or with the presence of the brooding dark-haired boy. When they reached the end of the long hallway, Rafe pulled out a thick plastic card from his back pocket. As he held it in front of the black pad mounted on the wall beside a door, a small red light flickered to green and the door clicked. He pushed it open and led the way through. Security, Violet thought. Whatever it is they do here, they need security. Violet glanced up and saw a small camera mounted in the corner above the door. If she were Chelsea, she would have flashed the peace sign-or worse-a message for whoever was watching on the other end. But she was Violet, so instead she hurried after Rafe before the door closed and she was locked out.

It is a great pleasure to enter a Cretan peasant's home. Everything about you is patriarchal: the hearth, the oil-lamp, the earthenware jars lining the wall, a few chairs, a table and, on the left as you enter, in a hole in the wall, a pitcher of fresh water. From the beams hang strings of quinces, pomegranates and aromatic plants: sage, mint, red-peppers, rosemary and savoury. At the far end of the room a ladder or a few wooden steps lead up to the raised platform, where there is a trestle-bed and, above it, the holy icons with their lamps. The house appears empty, but it contains everything needful, so few in reality are the true necessities of man.

The rich, juicy savoriness of seafood explodes in the mouth like a breaking wave, so powerful it leaves me writhing! The keystones of this filling are the cheese, tomatoes... squid liver and anchovies!" "Correct! I finely diced each and then sautéed them in olive oil with red peppers and garlic until they were nicely fragrant. I added a splash of white wine, simmered it all until tender and mixed it into the filling." "I see. However, the most critical factor contributing to the depth of the dish's flavor... is actually on the outside." "Huh? The outside?!" "Again correct! Once the squid liver and anchovies were simmered, I removed the solids. To the remaining sauce, I added heavy cream... and heated it until it became thick before I then seasoned it with a pinch of salt and pepper to make a squid liver and anchovy cream sauce! I drizzled the sauce over the baked squid. Its creaminess makes for a stark contrast with the tangy, salty flavors of the filling... giving the tongue endlessly shifting flavors to enjoy! Concentrating solely on making the filling delicious would not lead to the flavor I ultimately wanted for my dish. It had to be the casing and the filling together! Only when those two resonated in perfect harmony... ... would the flavor of the spear squid reach its peak deliciousness! That is my Calamari Ripieni!

What a wallop of rich, full-bodied flavor! Tangy spiciness is flooding in my mouth! This ain't no sweet tea cake! Ankimo?! It's filled with ankimo monkfish liver!" "Yep! You've got it in one. This here is a special little dish I made... I dub it THE ANKIMONAKA GUTS SANDWICH!" "Wait a minute. There were no rice wafer shells or batter in the ingredient trucks! How could you make a monaka sandwich?!" "Easy enough to make your own with a little cornstarch and shiratama rice flour. Squeeze some batter between two muffin molds- like these- bake them, and voilà! You have your own instant rice wafers. It's a pretty delicate operation, though, so you've gotta be patient and careful. As for the filling, I started out by trimming and deveining some monkfish liver, then I salted it to remove its fishiness. Next, I whipped up a broth of bonito stock seasoned with soy sauce, sake and sugar and then simmered the liver. I pressed it through a strainer until it was a nice, smooth paste and mixed in my handmade Shichimi red pepper blend. After that, all that was left was to stuff the rice wafer shells with it and serve!" Light, crispy wafers and thick, sticky monkfish-liver paste! Those two and the mountain yam he mixed in with them make for marvelously contrasting textures! And their flavors! The sharp spiciness spreads its addicting tingle through my entire mouth! He struck the perfect balance between the savory umami of the bonito stock and the salty soy sauce too... Which makes the tangy spiciness of his red pepper blend stand out all the more!

SERVES 3 1 mango, peeled, pitted, and cubed 2 tablespoons chopped fresh cilantro 4 green onions, thinly sliced 1 medium red bell pepper, seeded and chopped ½ cup frozen corn, thawed, or fresh corn off the cob 3 cups cooked black beans or 2 (15-ounce) cans no- or low-salt black beans, drained and rinsed 3 tablespoons fresh lime juice 1 teaspoon minced fresh garlic 1 teaspoon dried oregano 1 teaspoon ground cumin dash chili powder 9 cups chopped romaine lettuce If using fresh corn, water sauté for 5 minutes or until tender. Mix all the ingredients except the lettuce in a bowl. Let stand for at least 15 minutes. Serve on top of the lettuce. Note: The vegetable mixture without the mango can be made a day ahead and refrigerated. Add the mango and a splash of lime juice just before serving.

Buffalo Chicken Mac & Cheese This easy meal combines the flavors of buffalo wings and mac and cheese.  To cut down on prep/cooking time, use a pre-cooked rotisserie chicken! 1 Cup milk 1 (12 oz) can evaporated milk ¼ Tsp garlic powder ½ Cup buffalo hot sauce (Frank’s Red Hot is a good bet) 3 Cups shredded cheese (just cheddar or a mix if you’d like) 1 lb pre-cooked chicken, shredded ½ lb uncooked pasta (such as elbow macaroni) Chopped onion/celery/carrots, crumbled blue cheese (optional) Mix milk, evaporated milk, garlic powder, and hot sauce in slow cooker until combined.  Add salt & pepper (to taste).  Stir in cheese, chicken, and uncooked pasta. Cook on low for approximately 1 hour, stir, then continue cooking an additional 30-60 minutes, or until pasta is tender. Garnish with chopped vegetables and/or blue cheese (if desired).  Enjoy!

PORK WITH HONEY-LIME MARINADE (Serves 4) Juice of two limes ¼ cup honey ¼ cup olive oil 1 garlic clove, grated 1 teaspoon hot sauce (you can use red pepper flakes for less heat) Pork tenderloin, trimmed (1 pound) Whisk first five ingredients together. Pour half of marinade into a ziplock bag and add pork tenderloin. Marinate for at least 1 hour. Preheat gas or charcoal grill for indirect grilling. Brush grate with canola or vegetable oil. Cook pork indirectly 4 to 6 minutes per side until a meat thermometer registers 145 degrees. Remove from grill and brush with remaining marinade. Let meat rest for 10 minutes before slicing. KALE SALAD WITH HONEY LEMON VINAIGRETTE 1 bunch kale ½ lemon, reserving other half for vinaigrette Pinch of sea salt Wash and dry kale, tear into small pieces. In a large bowl, squeeze lemon over kale, sprinkle the sea salt over kale, and gently massage the lemon and salt into the kale. This will slightly soften the kale. VINAIGRETTE 1 tablespoon honey Juice of ½ lemon Pinch of ground pepper ¼ cup olive oil In a small bowl combine honey, juice from remaining lemon, ground pepper, and oil. Whisk gently and pour over kale. Suggested Toppings Sliced almonds and sliced pears Crushed walnuts and sliced apples Goat cheese and pine nuts (honey pine nuts recipe below can be used) HONEY PINE NUTS 2 tablespoons honey ½ cup pine nuts (any nut can be substituted) Line a baking sheet with parchment paper and spray with cooking spray. In a small pan stir honey and nuts until honey becomes liquid. Spread mixture on baking sheet and let it set for 30 to 60 minutes. Break into small pieces and use on top of salads or ice cream. Store in an airtight container for up to 2 weeks. HONEY-GLAZED SPICED DONUTS (Makes a dozen)

What happened?” Dallas asked immediately, his hand reaching out toward Louie. I didn’t miss how Lou took his hand instantly. “She called me a brat,” Louie blurted out, his other little hand coming up to meet with the one already clutching our neighbor’s. I blinked and told myself I was not going to look at Christy until I had the full story. “Why?” Dallas was the one who asked. “He spilled some of his hot chocolate on her purse,” it was Josh who explained. “He said sorry, but she called him a brat. I told her not to talk to my brother like that, and she told me I should have learned to respect my elders.” For the second time around this woman, I went to ten. Straight through ten, past Go, and collected two hundred dollars. “I tried to wipe it up,” Louie offered, those big blue eyes going back and forth between Dallas and me for support. “You should teach these boys to watch where they’re going,” Christy piped up, taking a step back. Be an adult. Be a role model, I tried telling myself. “It was an accident,” I choked out. “He said he was sorry… and your purse is leather and black, and it’ll be fine,” I managed to grind out like this whole thirty-second conversation was jabbing me in the kidneys with sharp knives. “I’d like an apology,” the woman, who had gotten me suspended and made me cry, added quickly. I stared at her long face. “For what?” “From Josh, for being so rude.” My hand started moving around the outside of my purse, trying to find the inner compartment when Louie suddenly yelled, “Mr. Dallas, don’t let her get her pepper spray!” The fuck? Oh my God. I glared at Louie. “I was looking for a baby wipe to offer her one, Lou. I wasn’t getting my pepper spray.” “Nuh-uh,” he argued, and out of the corner of my eye, I noticed Christy take a step back. “I heard you on the phone with Vanny. You said, you said if she made you mad again you were gonna pepper spray her and her mom and her mom’s mom in the—” “Holy sh—oot, Louie!” My face went red, and I opened my mouth to argue that he hadn’t heard me correctly. But… I had said those words. They had been a joke, but I’d said them. I glanced at Dallas, the serious, easygoing man who happened to look in that instant like he was holding back a fart but was hopefully just a laugh, and finally peeked at the woman who I’d like to think brought this upon herself. “Christy, I would never do that—” ... I cleared my throat and popped my lips. “Well, that was awkward.” “I’m not a brat.” Louie was still hung up and outraged. I pointed my finger at him. “You’re a tattletale, that’s what you are. Nosey Rosie. What did I tell you about snitches?” “You love them?

Freddy and his brother Tesoro have not seen each other in five years, and they sit at the kitchen table in Freddy's house and have a jalapeno contest. A large bowl of big green and orange jalapeno peppers sit between the two brothers. A saltshaker and two small glasses of beer accompany this feast. When Tesoro nods his head, the two men begin to eat the raw jalapenos. The contest is to see which man can eat more peppers. It is a ritual from their father, but the two brothers tried it only once, years ago. Both quit after two peppers and laughed it off. This time, things are different. They are older and have to prove a point. Freddy eats his first one more slowly than Tesoro, who takes to bites to finish his and is now on his second. Neither says anything, though a close study of each man's face would tell you the sudden burst of jalapeno energy does not waste time in changing the eater's perception of reality. Freddy works on his second as Tesoro rips into his fourth. Freddy is already sweating from his head and is surprised to see that Tesoro's fat face has not shanged its steady, consuming look. Tesoro's long, black hair is neatly combed, and not one bead of sweat has popped out. He is the first to sip from the beer before hitting his fifth jalapeno. Freddy leans back as the table begins to sway in his damp vision. He coughs, and a sharp pain rips through his chest. Tesoro attempts to laugh at his brother, but Freddy sees it is something else. As Freddy finishes his third jalapeno, Tesoro begins to breathe faster upon swallowing his sixth. The contest momentarily stops as both brothers shift in their seats and the sweat pours down their faces. Freddy clutches his stomach as he reaches for his fourth delight. Tesor has not taken his seventh, and it is clear to Freddy that his brother is suffering big-time. There is a bright blue bird sitting on Tesoro's head, and Tesoro is struggling to laugh because Freddy has a huge red spider crawling on top of his head. Freddy wipes the sweat from his eyes and finishes his fourth pepper. Tesoro sips more beer, sprinkles salt on the tip of his jalapeno, and bites it down to the stem. Freddy, who has not touched his beer, stares in amazement as two Tesoros sit in front of him. They both rise hastily, their beer guts pushing the table against Freddy, who leans back as the two Tesoros waver in the kitchen light. Freddy hears a tremendous fart erupt from his brother, who sits down again. Freddy holds his fifth jalapeno and can't breathe. Tesoro's face is purple, but the blue bird has been replaced by a burning flame of light that weaves over Tesoro's shiny head. Freddy is convinced that he is having a heart attack as he watches his brother fight for breath. Freddy bites into his fifth as Tesoro flips his eighth jalapeno into his mouth, stem and all. This is it. Freddy goes into convulsions and drops to the floor as he tries to reach for his glass of beer. He shakes on the dirty floor as the huge animal that is Tesoro pitches forward and throws up millions of jalapeno seeds all over the table. The last thing Freddy sees before he passes out is his brother's body levitating above the table as an angel, dressed in green jalapeno robes, floats into the room, extends a hand to Tesoro, and floats away with him. When Freddy wakes up minutes later, he gets up and makes it to the bathroom before his body lets go through his pants. As he reaches the bathroom door, he turns and gazes upon the jalapeno plants growing healthy and large on the kitchen table, thick peppers hanging under their leaves, their branches immersed in the largest pile of jalapeno seeds Freddy has ever seen.

A shell of calamari stuffed so voluptuously delicious seafood umami it's fit to burst! It's like... ... a Premier Selection of winter's best new fashions... Gauzy silk and lace that gently yet flatteringly hugs our curvaceous figures... The Calamari Lingerie Collection! ♥️ Made with sheer silk in the image of a squid's smooth, glistening skin, this shift is this season's must buy! Lamé appliqués that shine like an anchovy's scales under just the right light give the piece an air of decadent luxury. Your sweetie will have a hard time keeping their hands off! ⭐️ Glittery beads arranged in a pattern like a squid's suckers. They draw the eye to the bustline and show off your natural curves. ♥️ This sexy see-through camisole in cayenne pepper red includes deliciously feminine silk embroidery. Done in a motif of garlic cloves, it perfectly complements your spicy-hot body line. Your beloved partner won't be able to tear their eyes away!

Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions

Dougal lifted his spoon and slit it into his mouth. Immediately, a frozen look came over his face. Sophia tensed. He removed the spoon from his mouth. Sophia gripped her own spoon tighter. A slow red crept up his face, his eyes watering slightly. Ha! Mary's soup was working its magic. Pleased, Sophia pretended to eat some soup. Dougal slapped a hand on the table. The dishes and Sophia jumped. "What's wrong?" He pointed to his bowl with his spoon. "That." "The soup? Why, whatever's wrong with it?" "Nothing.That is the best soup I've ever had." Sophia blinked. Surely he hadn't just said- He dipped his spoon back into his bowl and took another large bite. Though his eyes watered and his face turned a deeper red, he continued to eat, murmuring, "Excellent!" every third bite or so. Sophia looked at her own soup, which reeked of garlic and pepper and onion. Mary had added a large amount of salt, as well. But watching MacLean eat with gusto made her question her perceptions. What if Mary's natural ability to cook had overcome her attempts to provide an inedible meal? Sophia dipped her spoon into herbowl and gingerly sniffed the contents, grimacing at the strong odor. Casting a puzzled look at MacLean, who was about finished with his soup, she put the spoon into her mouth. The burning sensation of pepper mingled with the rancid taste of uncooked garlic and what could only have been salted dishwater. She jerked the spoon from her mouth and grabbed her water goblet, pouring it into her mouth to wash down the horrid taste. Gasping, she glared with watery, accusing eyes at MacLean. He seemed not to have noticed anything, too busy scraping the bottom of his bowl, as if afraid some succulent tidbit might have escaped him. Finding nothing more, he placed his spoon on the table and sat back, wiping his mouth with his napkin. "That was the best soup I've ever been served. I believe I'll have more." "More? Are you...are you certain?" "I'm positive.

The Herb Farm reminded Marguerite of the farms in France; it was like a farm in a child's picture book. There was a white wooden fence that penned in sheep and goats, a chicken coop where a dozen warm eggs cost a dollar, a red barn for the two bay horses, and a greenhouse. Half of the greenhouse did what greenhouses do, while the other half had been fashioned into very primitive retail space. The vegetables were sold from wooden crates, all of them grown organically, before such a process even had a name- corn, tomatoes, lettuces, seventeen kinds of herbs, squash, zucchini, carrots with the bushy tops left on, spring onions, radishes, cucumbers, peppers, strawberries for two short weeks in June, pumpkins after the fifteenth of September. There was chèvre made on the premises from the milk of the goats; there was fresh butter. And when Marguerite showed up for the first time in the summer of 1975 there was a ten-year-old boy who had been given the undignified job of cutting zinnias, snapdragons, and bachelor buttons and gathering them into attractive-looking bunches.

Okay, so I shouldn't have fucked with her on the introduction thing. Writing nothing except, Saturday night. You and me. Driving lessons and hot sex ... in her notebook probably wasn't the smartest move. But I was itching to make Little Miss Perfecta stumble in her introduction of me. And stumbling she is. "Miss Ellis?" I watch in amusement as Perfection herself looks up at Peterson. Oh, she's good. This partner of mine knows how to hide her true emotions, something I recognize because I do it all the time. "Yes?" Brittany says, tilting her head and smiling like a beauty queen. I wonder if that smile has ever gotten her out of a speeding ticket. "It's your turn. Introduce Alex to the class." I lean an elbow on the lab table, waiting for an introduction she has to either make up or fess up she knows less than crap about me. She glances at my comfortable position and I can tell from her deer-in-the-headlights look I've stumped her. "This is Alejandro Fuentes," she starts, her voice hitching the slightest bit. My temper flares at the mention of my given name, but I keep a cool facade as she continues with a made-up introduction. "When he wasn't hanging out on street corners and harassing innocent people this summer, he toured the inside of jails around the city, if you know what I mean. And he has a secret desire nobody would ever guess." The room suddenly becomes quiet. Even Peterson straightens to attention. Hell, even I'm listening like the words coming out of Brittany's lying, pink-frosted lips are gospel. "His secret desire," she continues, "is to go to college and become a chemistry teacher, like you, Mrs. Peterson." Yeah, right. I look over at my friend Isa, who seems amused that a white girl isn't afraid of giving me smack in front of the entire class. Brittany flashes me a triumphant smile, thinking she's won this round. Guess again, gringa. I sit up in my chair while the class remains silent. "This is Brittany Ellis," I say, all eyes now focused on me. "This summer she went to the mall, bought new clothes so she could expand her wardrobe, and spent her daddy's money on plastic surgery to enhance her, ahem, assets." It might not be what she wrote, but it's probably close enough to the truth. Unlike her introduction of me. Chuckles come from mis cuates in the back of the class, and Brittany is as stiff as a board beside me, as if my words hurt her precious ego. Brittany Ellis is used to people fawning all over her and she could use a little wake-up call. I'm actually doing her a favor. Little does she know I'm not finished with her intro. "Her secret desire," I add, getting the same reaction as she did during her introduction, "is to date a Mexicano before she graduates." As expected, my words are met by comments and low whistles from the back of the room. "Way to go, Fuentes," my friend Lucky barks out. "I'll date you, mamacita, " another says. I give a high five to another Latino Blood named Marcus sitting behind me just as I catch Isa shaking her head as if I did something wrong. What? I'm just having a little fun with a rich girl from the north side. Brittany's gaze shifts from Colin to me. I take one look at Colin and with my eyes tell him game on. Colin's face instantly turns bright red, resembling a chile pepper. I have definitely invaded his territory.

Jactricia," I snicker, before I even realize what I'm saying--- and then we're both red in the face, because it's the first time we've mutually acknowledged the extreme awkwardness that is strangers actually, legitimately shipping us online. Pepper clears her throat. "Well, obviously, we need to petition for a better ship name." Some of the awkwardness diffuses, but the tension is still there, tight like a coil between us. "Jepper? Pack?" "Pass," she says, nudging me with her elbow again---and then something shifts. The apartment is eerily still, with the same kind of quiet there was in the pool the other day, where you're not sure if it's actually quiet or if the rest of the world's sounds just don't apply to you anymore. "Maybe just Jack and Pepper, then," I concede. There's a ghost of a smirk on Pepper's face, but she's so close, I can hear it more than I can see it. "Pepper and Jack," she corrects me. Then her eyes light up. "Pepperjack." It's ridiculous, but the word is like a key turning into a lock. And then impossibly, even though some part of me knew it would happen the moment I saw Pepper walk out of the subway, we lean in and our lips touch and we're kissing on my couch.

Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak.

other gentlemen had come out with him. One was a low-spirited gentleman of middle age, of a meagre habit, and a disconsolate face; who kept his hands continually in the pockets of his scanty pepper-and-salt trousers, very large and dog’s-eared from that custom; and was not particularly well brushed or washed. The other, a full-sized, sleek, well-conditioned gentleman, in a blue coat with bright buttons, and a white cravat. This gentleman had a very red face, as if an undue proportion of the blood in his body were squeezed up into his head; which perhaps accounted for his having also the appearance of being rather cold about the heart. He who had Toby’s meat upon the fork, called to the first one by the name of Filer; and they both drew near together. Mr. Filer being exceedingly short-sighted, was obliged to go so close to the remnant of Toby’s dinner before he could make out what it was, that Toby’s heart leaped up into his mouth. But Mr. Filer didn’t eat it. “This is a description of animal food, Alderman,” said Filer, making little punches in it, with a pencil-case, “commonly known to the labouring population of this country, by the name of tripe.” The Alderman laughed, and winked; for he was a merry fellow, Alderman Cute. Oh, and a sly fellow,

Every Day Take Your Daily Doses Black Cumin (Nigella sativa) (¼ tsp) As noted in the Appetite Suppression section, a systematic review and meta-analysis of randomized, controlled weight-loss trials found that about a quarter teaspoon of black cumin powder every day appears to reduce body mass index within a span of a couple of months. Note that black cumin is different from regular cumin, for which the dosing is different. (See below.) Garlic Powder (¼ tsp) Randomized, double-blind, placebo-controlled studies have found that as little as a daily quarter teaspoon of garlic powder can reduce body fat at a cost of perhaps two cents a day. Ground Ginger (1 tsp) or Cayenne Pepper (½ tsp) Randomized controlled trials have found that ¼ teaspoon to 1½ teaspoons a day of ground ginger significantly decreased body weight for just pennies a day. It can be as easy as stirring the ground spice into a cup of hot water. Note: Ginger may work better in the morning than evening. Chai tea is a tasty way to combine the green tea and ginger tweaks into a single beverage. Alternately, for BAT activation, you can add one raw jalapeño pepper or a half teaspoon of red pepper powder (or, presumably, crushed red pepper flakes) into your daily diet. To help beat the heat, you can very thinly slice or finely chop the jalapeño to reduce its bite to little prickles, or mix the red pepper into soup or the whole-food vegetable smoothie I featured in one of my cooking videos on NutritionFacts.org.4985 Nutritional Yeast (2 tsp) Two teaspoons of baker’s, brewer’s, or nutritional yeast contains roughly the amount of beta 1,3/1,6 glucans found in randomized, double-blind, placebo-controlled clinical trials to facilitate weight loss. Cumin (Cuminum cyminum) (½ tsp with lunch and dinner) Overweight women randomized to add a half teaspoon of cumin to their lunches and dinners beat out the control group by four more pounds and an extra inch off their waists. There is also evidence to support the use of the spice saffron, but a pinch a day would cost a dollar, whereas a teaspoon of cumin costs less than ten cents. Green Tea (3 cups) Drink three cups a day between meals (waiting at least an hour after a meal so as to not interfere with iron absorption). During meals, drink water, black coffee, or hibiscus tea mixed 6:1 with lemon verbena, but never exceed three cups of fluid an hour (important given my water preloading advice). Take advantage of the reinforcing effect of caffeine by drinking your green tea along with something healthy you wish you liked more, but don’t consume large amounts of caffeine within six hours of bedtime. Taking your tea without sweetener is best, but if you typically sweeten your tea with honey or sugar, try yacon syrup instead. Stay

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

It is the postscript to the war that offers the most revelatory and startling commentary on Dutugemunu's life. Despite his newfound wealth and his peactime luxuries, Dutugemunu wanders gloomily about his palace, too often remembering the carnage he wrought on the battlefield and worried over the deep karmic deficits he has incurred. The elders of the Sangha, the Buddhist clergy, notice this and send a delegation of eight monks to minister to his anguish. 'In truth, venerable sirs,' Dutugemunu tells the monks when they arrive, 'how can there be comfort to me in that I caused the destruction of a great army of myriads of men?' 'There is no hindrance on the way to heaven because of your acts,' one of the monks assures his king. Slaughtering Tamils is no moral mistake. Only the equivalent of one and a half men died at Dutugemunu's hands, according to the Sangha's official arithmetic, because the Tamils 'were heretical and evil and dies as though they were animals. You will make the Buddha's faith shine in many ways. Therefore, Lord of Men, cast away your mental confusion.' Being thus exhorted, the great king was comforted; his kill rate would never disturb him again. He does, however, recall that, once upon a breakfast, he ate a red-pepper pod without consciously setting aside a portion of it for the Sangha, as was the royal practice. 'For this,' he decides, 'penance must be done by me.' A hierarchy of sin springs into being, in which dishonouring the Sangha by denying it a due share of a red-pepper pod counts as a graver transgression, worthier of penance, than massacring thousands of Tamils on the battlefield.

ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust. MAKES ENOUGH FOR 4 AS A SIDE DRESSING 1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil SALAD 3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper 2 cups water 1 cup quinoa, rinsed 1 cup kale, stems removed, sliced into thin strips ¼ cup diced fresh herbs* 1 Crank your oven to 400°F. Grab a rimmed baking sheet and have it on standby. 2 Make the dressing: Pour all the ingredients together in a jar and shake that shit up. 3 For the salad: In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through. 4 While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl. Fold the kale into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well. 5 When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

It’s so weird that it’s Christmas Eve,” I said, clinking my glass to his. It was the first time I’d spent the occasion apart from my parents. “I know,” he said. “I was just thinking that.” We both dug into our steaks. I wished I’d made myself two. The meat was tender and flavorful, and perfectly medium-rare. I felt like Mia Farrow in Rosemary’s Baby, when she barely seared a steak in the middle of the afternoon and devoured it like a wolf. Except I didn’t have a pixie cut. And I wasn’t harboring Satan’s spawn. “Hey,” I began, looking into his eyes. “I’m sorry I’ve been so…so pathetic since, like, the day we got married.” He smiled and took a swig of Dr Pepper. “You haven’t been pathetic,” he said. He was a terrible liar. “I haven’t?” I asked, incredulous, savoring the scrumptious red meat. “No,” he answered, taking another bite of steak and looking me squarely in the eye. “You haven’t.” I was feeling argumentative. “Have you forgotten about my inner ear disturbance, which caused me to vomit all across Australia?” He paused, then countered, “Have you forgotten about the car I rented us?” I laughed, then struck back. “Have you forgotten about the poisonous lobster I ordered us?” Then he pulled out all the stops. “Have you forgotten all the money we lost?” I refused to be thwarted. “Have you forgotten that I found out I was pregnant after we got back from our honeymoon and I called my parents to tell them and I didn’t get a chance because my mom left my dad and I went on to have a nervous breakdown and had morning sickness for six weeks and now my jeans don’t fit?” I was the clear winner here. “Have you forgotten that I got you pregnant?” he said, grinning. I smiled and took the last bite of my steak. Marlboro Man looked down at my plate. “Want some of mine?” he asked. He’d only eaten half of his. “Sure,” I said, ravenously and unabashedly sticking my fork into a big chuck of his rib eye. I was so grateful for so many things: Marlboro Man, his outward displays of love, the new life we shared together, the child growing inside my body. But at that moment, at that meal, I was so grateful to be a carnivore again.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.