Restaurants Small Quotes

Insanity hovered close at hand, like an eager waiter at an expensive restaurant.

Nathan had never wanted children of his own. Plenty of reasons. Babies screamed as soon as they were born – wasn’t that warning enough of what was to come? And when they grew into toddlers, and then young kids, they were far worse: tantrums, more screaming, whining. How many business trips, restaurant dinners, theatre visits, you name it, were ruined by one small, precocious loud brat and its doting, utterly useless parents? No discipline any more. Nathan had sure been disciplined.

Still, I never really mind bad service in a restaurant. It makes me feel better about not leaving a tip.

A doctor, a logician and a marine biologist had also just arrived, flown in at phenomenal expense from Maximegalon to try to reason with the lead singer who had locked himself in the bathroom with a bottle of pills and was refusing to come out till it could be proved conclusively to him that he wasn't a fish. The bass player was busy machine-gunning his bedroom and the drummer was nowhere on board. Frantic inquiries led to the discovery that he was standing on a beach on Santraginus V over a hundred light years away where, he claimed, he had been happy for over half an hour now and had found a small stone that would be his friend.

The Universe, the whole infinite Universe. The infinite suns, the infinite distances between them, and yourself an invisible dot on an invisible dot, infinitely small.

On the delivery plate of the Nutri-Matic Drink Synthesizer was a small tray, on which say three bone china cups and saucers, a bone china jug of milk, a silver teapot full of the best tea Arthur had ever tasted and a small printed note saying "Wait.

There was another restaurant, rustic and small, with red checkered cloths on the tables, and a kitchen you could see into from the dining area, and they all were there together.

Bream Mortimer was tall and thin. He had small bright eyes and a sharply curving nose. He looked much more like a parrot than most parrots do. It gave strangers a momentary shock of surprise when they saw Bream Mortimer in restaurants, eating roast beef. They had the feeling that he would have preferred sunflower seeds.

Old lady, if I die I'd like you to do one small thing for me. I want you to build a one-hundred-acre museum dedicated to my memory. Bronze my clothing and possessions. Have at least three hundred marble statues erected of me in my most dashing poses. One of these statues should stand one hundred feet tall and greet ships as they float down the Hudson River. One of the fourteen wings of the museum should have an amusement park with the world's fastest roller coaster inside. None of these rides should be equipped with safety devices. You can license some of the space to fast-food restaurants and ice-cream parlors but nothing should be healthy or nutritious. The gift shop should sell stuffed Puck dolls packed with broken glass and asbestos. There's a more detailed list in my room." Puck saidduble

You mean," said Arthur, "you mean you can see into my mind?" "Yes," said Marvin. Arthur stared in astonishment. "And ...?" he said. "It amazes me how you can manage to live in anything that small.

Ever hear the phrase ‘she’s not like other girls’?” He gives a small nod of his head. “Yeah, that’s not me. I’m just like every other chick. As basic as they come. I had an Uggs phase. I had a skinny jeans phase. I like my books with romance, my coffee with more creamer than caffeine, and I even take aesthetic pictures of my food anytime I’m at a restaurant.

Other men might respond by saying: Okay, this is interesting, but I don’t think like that. I don’t even think about gender. Maybe not. And that is part of the problem. That many men do not actively think about gender or notice gender. That many men say, like my friend Louis did, that things might have been bad in the past but everything is fine now. And that many men do nothing to change it. If you are a man and you walk into a restaurant and the waiter greets just you, does it occur to you to ask the waiter, “Why have you not greeted her?” Men need to speak out in all of these ostensibly small situations. Because gender can be uncomfortable, there are easy ways to close this conversation.

That night a bomb exploded in the Corleone Family mall in Long Beach, thrown from a car that pulled up to the chain, then roared away. That night also two button men of the Corleone Family were killed as they peaceably ate their dinner in a small Italian restaurant in Greenwich Village. The Five Families War of 1946 had begun.

Here’s a quick overview of what happens when groups of passionate believers start to define themselves in opposition to others: A simple message seems obvious to a large population, and those people can’t understand what the opposition could possibly be thinking. They never or almost never engage with someone who holds those different beliefs, and if they do, it’s in the context of the discussion, not in the context of, like, also being a human. The vast majority of those people nod appreciatively and then change the channel and watch NCIS and eat the tacos that they made. It’s their own recipe. They’ve developed it over years, and they like it better than any taco you could get at even a super fancy restaurant. They go to bed at 10: 30 and worry a bit about whether their son is adjusting well to college. A very small percentage get really riled up. They’re angry, but they’re mostly worried or even scared and want to cause some kind of action. They call their representatives and do a little organizing. They’re usually motivated not just by agreement in the message but by a hatred of the people trying to fight the message. A tiny percentage of that percentage just go way the fuck overboard. They get so frightened and angry that they need to make something happen. How? Well, that’s simple, right? You eliminate the people who are actively trying to destroy the world. If we’re all really unlucky, and if there are enough of them, those people find each other and they confirm and exacerbate their own extremism.

Eddie saw great things and near misses. Albert Einstein as a child, not quite struck by a run-away milk-wagon as he crossed a street. A teenage boy named Albert Schweitzer getting out of a bathtub and not quite stepping on the cake of soap lying beside the pulled plug. A Nazi Oberleutnant burning a piece of paper with the date and place of the D-Day Invasion written on it. He saw a man who intended to poison the entire water supply of Denver die of a heart attack in a roadside rest-stop on I-80 in Iowa with a bag of McDonald’s French fries on his lap. He saw a terrorist wired up with explosives suddenly turn away from a crowded restaurant in a city that might have been Jerusalem. The terrorist had been transfixed by nothing more than the sky, and the thought that it arced above the just and unjust alike. He saw four men rescue a little boy from a monster whose entire head seemed to consist of a single eye. But more important than any of these was the vast, accretive weight of small things, from planes which hadn’t crashed to men and women who had come to the correct place at the perfect time and thus founded generations. He saw kisses exchanged in doorways and wallets returned and men who had come to a splitting of the way and chosen the right fork. He saw a thousand random meetings that weren’t random, ten thousand right decisions, a hundred thousand right answers, a million acts of unacknowledged kindness. He saw the old people of River Crossing and Roland kneeling in the dust for Aunt Talitha’s blessing; again heard her giving it freely and gladly. Heard her telling him to lay the cross she had given him at the foot of the Dark Tower and speak the name of Talitha Unwin at the far end of the earth. He saw the Tower itself in the burning folds of the rose and for a moment understood its purpose: how it distributed its lines of force to all the worlds that were and held them steady in time’s great helix. For every brick that landed on the ground instead of some little kid’s head, for every tornado that missed the trailer park, for every missile that didn’t fly, for every hand stayed from violence, there was the Tower. And the quiet, singing voice of the rose. The song that promised all might be well, all might be well, that all manner of things might be well.

If," ["the management consultant"] said tersely, “we could for a moment move on to the subject of fiscal policy. . .” “Fiscal policy!" whooped Ford Prefect. “Fiscal policy!" The management consultant gave him a look that only a lungfish could have copied. “Fiscal policy. . .” he repeated, “that is what I said.” “How can you have money,” demanded Ford, “if none of you actually produces anything? It doesn't grow on trees you know.” “If you would allow me to continue.. .” Ford nodded dejectedly. “Thank you. Since we decided a few weeks ago to adopt the leaf as legal tender, we have, of course, all become immensely rich.” Ford stared in disbelief at the crowd who were murmuring appreciatively at this and greedily fingering the wads of leaves with which their track suits were stuffed. “But we have also,” continued the management consultant, “run into a small inflation problem on account of the high level of leaf availability, which means that, I gather, the current going rate has something like three deciduous forests buying one ship’s peanut." Murmurs of alarm came from the crowd. The management consultant waved them down. “So in order to obviate this problem,” he continued, “and effectively revalue the leaf, we are about to embark on a massive defoliation campaign, and. . .er, burn down all the forests. I think you'll all agree that's a sensible move under the circumstances." The crowd seemed a little uncertain about this for a second or two until someone pointed out how much this would increase the value of the leaves in their pockets whereupon they let out whoops of delight and gave the management consultant a standing ovation. The accountants among them looked forward to a profitable autumn aloft and it got an appreciative round from the crowd.

I always think one ought to be grateful to an author if one has liked even a small bit of a book.

Some bemoan the brutalism of socialist architecture, but was the blandness of capitalist architecture any better? One could drive for miles along a boulevard and see nothing but parking lots and the kudzu of strip malls catering to every need, from pet shops to water dispensaries to ethnic restaurants and every other imaginable category of mom-and-pop small business, each one an advertisement for the pursuit of happiness.

I was in the fifth grade the first time I thought about turning thirty. My best friend Darcy and I came across a perpetual calendar in the back of the phone book, where you could look up any date in the future, and by using this little grid, determine what the day of the week would be. So we located our birthdays in the following year, mine in May and hers in September. I got Wednesday, a school night. She got a Friday. A small victory, but typical. Darcy was always the lucky one. Her skin tanned more quickly, her hair feathered more easily, and she didn't need braces. Her moonwalk was superior, as were her cart-wheels and her front handsprings (I couldn't handspring at all). She had a better sticker collection. More Michael Jackson pins. Forenze sweaters in turquoise, red, and peach (my mother allowed me none- said they were too trendy and expensive). And a pair of fifty-dollar Guess jeans with zippers at the ankles (ditto). Darcy had double-pierced ears and a sibling- even if it was just a brother, it was better than being an only child as I was. But at least I was a few months older and she would never quite catch up. That's when I decided to check out my thirtieth birthday- in a year so far away that it sounded like science fiction. It fell on a Sunday, which meant that my dashing husband and I would secure a responsible baby-sitter for our two (possibly three) children on that Saturday evening, dine at a fancy French restaurant with cloth napkins, and stay out past midnight, so technically we would be celebrating on my actual birthday. I would have just won a big case- somehow proven that an innocent man didn't do it. And my husband would toast me: "To Rachel, my beautiful wife, the mother of my chidren and the finest lawyer in Indy." I shared my fantasy with Darcy as we discovered that her thirtieth birthday fell on a Monday. Bummer for her. I watched her purse her lips as she processed this information. "You know, Rachel, who cares what day of the week we turn thirty?" she said, shrugging a smooth, olive shoulder. "We'll be old by then. Birthdays don't matter when you get that old." I thought of my parents, who were in their thirties, and their lackluster approach to their own birthdays. My dad had just given my mom a toaster for her birthday because ours broke the week before. The new one toasted four slices at a time instead of just two. It wasn't much of a gift. But my mom had seemed pleased enough with her new appliance; nowhere did I detect the disappointment that I felt when my Christmas stash didn't quite meet expectations. So Darcy was probably right. Fun stuff like birthdays wouldn't matter as much by the time we reached thirty. The next time I really thought about being thirty was our senior year in high school, when Darcy and I started watching ths show Thirty Something together. It wasn't our favorite- we preferred cheerful sit-coms like Who's the Boss? and Growing Pains- but we watched it anyway. My big problem with Thirty Something was the whiny characters and their depressing issues that they seemed to bring upon themselves. I remember thinking that they should grow up, suck it up. Stop pondering the meaning of life and start making grocery lists. That was back when I thought my teenage years were dragging and my twenties would surealy last forever. Then I reached my twenties. And the early twenties did seem to last forever. When I heard acquaintances a few years older lament the end of their youth, I felt smug, not yet in the danger zone myself. I had plenty of time..

She was now afraid to yield to passion, and because she could not yield to the larger impulses it became essential also to not yield to the small ones, even if her adversary were in the right. She was living on a plane of war. The bigger resistance to the flow of life became one with the smaller resistance to the will of others, and the smallest issue became equal to the ultimate one. The pleasure of yielding on a level of passion being unknown to her, the pleasure of yielding on other levels became equally impossible. She denied herself all the sources of feminine pleasure: of being invaded, of being conquered. In war, conquest was imperative. No approach from the enemy could be interpreted as anything but a threat. She could not see that the real issue of the war was a defense of her being against the invasion of passion. Her enemy was the lover who might possess her. All her intensity was poured into the small battles; to win in the choice of a restaurant, of a movie, of visitors, in opinions, in analysis of people, to win in all the small rivalries through an evening.

History’s smell. Like old roses on a breeze. It would lurk forever in ordinary things. In coat hangers. Tomatoes. In the tar on roads. In certain colours. In the plates at a restaurant. In the absence of words. And the emptiness in eyes.

Today I bought a small Frosty. This may not seem significant, but the fact is: I'm lactose intolerant. Purchasing a small Frosty, then, is no different than hiring someone to beat me. No different in essence. The only difference, which may or may not be essential, is that, during my torture, I am gazing upon your beautiful employees.

By the standards of a tourist strolling past looking for a quick lunch, the place was a dive. The sign on the window was small and easy to miss, and the antique feel of the place wasn't the prepackaged, old-shit-on-the-wall nostalgia that came with so many chain restaurants. The cafe was just old, and everything about it said old. But Jon liked it that way, if only because it kept the tourists away and spared him from hearing imported ignorance when there was plenty of local ignorance to go around.

we rolled into a small hole of a town that had one traffic light and a restaurant simply marked DINER. There hadn't been any traffic on the road for over an hour, though, which was really the most important thing. We hadn't been followed. Sydney drove us to a building with a sign that read MOTEL. Apparently, this town liked to stick to the basics when it came to names. I wouldn't be surprised if it was actually just called TOWN.

And do we also have, do we have … a party of minor deities from the Halls of Asgard?” Away to his right came a rumble of thunder. Lightning arced across the stage. A small group of hairy men with helmets sat looking very pleased with themselves, and raised their glasses to him.

Poetic Terrorism WEIRD DANCING IN ALL-NIGHT computer-banking lobbies. Unauthorized pyrotechnic displays. Land-art, earth-works as bizarre alien artifacts strewn in State Parks. Burglarize houses but instead of stealing, leave Poetic-Terrorist objects. Kidnap someone & make them happy. Pick someone at random & convince them they're the heir to an enormous, useless & amazing fortune--say 5000 square miles of Antarctica, or an aging circus elephant, or an orphanage in Bombay, or a collection of alchemical mss. ... Bolt up brass commemorative plaques in places (public or private) where you have experienced a revelation or had a particularly fulfilling sexual experience, etc. Go naked for a sign. Organize a strike in your school or workplace on the grounds that it does not satisfy your need for indolence & spiritual beauty. Graffiti-art loaned some grace to ugly subways & rigid public monuments--PT-art can also be created for public places: poems scrawled in courthouse lavatories, small fetishes abandoned in parks & restaurants, Xerox-art under windshield-wipers of parked cars, Big Character Slogans pasted on playground walls, anonymous letters mailed to random or chosen recipients (mail fraud), pirate radio transmissions, wet cement... The audience reaction or aesthetic-shock produced by PT ought to be at least as strong as the emotion of terror-- powerful disgust, sexual arousal, superstitious awe, sudden intuitive breakthrough, dada-esque angst--no matter whether the PT is aimed at one person or many, no matter whether it is "signed" or anonymous, if it does not change someone's life (aside from the artist) it fails. PT is an act in a Theater of Cruelty which has no stage, no rows of seats, no tickets & no walls. In order to work at all, PT must categorically be divorced from all conventional structures for art consumption (galleries, publications, media). Even the guerilla Situationist tactics of street theater are perhaps too well known & expected now. An exquisite seduction carried out not only in the cause of mutual satisfaction but also as a conscious act in a deliberately beautiful life--may be the ultimate PT. The PTerrorist behaves like a confidence-trickster whose aim is not money but CHANGE. Don't do PT for other artists, do it for people who will not realize (at least for a few moments) that what you have done is art. Avoid recognizable art-categories, avoid politics, don't stick around to argue, don't be sentimental; be ruthless, take risks, vandalize only what must be defaced, do something children will remember all their lives--but don't be spontaneous unless the PT Muse has possessed you. Dress up. Leave a false name. Be legendary. The best PT is against the law, but don't get caught. Art as crime; crime as art.

It is often difficult, I find, for people today to grasp the notion that one family, working through several restaurants could change the eating habit of an entire country. But such was the achievement of the Delmonicos in the United States of the last century. Before they opened their first small cafe on William Street in 1823, catering to the business and financial communities of Lower Manhattan, American food could generally be described as things boiled or fried whose purpose was to sustain hard work and hold down alcohol - usually bad alcohol. The Delmonicos, though Swiss, had brought the French method to America, and each generation of their family refined an expanded the experience ... The craving for first-rate dining became a kind of national fever in the latter decades of the century - and Delmonico's was responsible.

Since every piece of matter in the Universe is in some way affected by every other piece of matter in the Universe, it is in theory possible to extrapolate the whole of creation - every sun, every planet, their orbits, their composition and their economic and social history from, say, one small piece of fairy cake.

The Universe, as has been observed before, is an unsettlingly big place, a fact which for the sake of a quiet life most people tend to ignore. Many would happily move to somewhere rather smaller of their own devising, and this is what most beings in fact do. For instance, in one corner of the Eastern Galactic Arm lies the large forest planet Oglaroon, the entire "intelligent" population of which lives permanently in one fairly small and crowded nut tree. In which tree they are born, live, fall in love, carve tiny speculative articles in the bark on the meaning of life, the futility of death and the importance of birth control, fight a few extremely minor wars and eventually die strapped to the underside of some of the less accessible outer branches.

Finding the Father My friend, this body offers to carry us for nothing– as the ocean carries logs. So on some days the body wails with its great energy; it smashes up the boulders, lifting small crabs, that flow around the sides. Someone knocks on the door. We do not have time to dress. He wants us to go with him through the blowing and rainy streets, to the dark house. We will go there, the body says, and there find the father whom we have never met, who wandered out in a snowstorm the night we were born, and who then lost his memory, and has lived since longing for his child, whom he saw only once… while he worked as a shoemaker, as a cattle herder in Australia, as a restaurant cook who painted at night. When you light the lamp you will see him. He sits there behind the door… the eyebrows so heavy, the forehead so light… lonely in his whole body, waiting for you.

I never told you about the trip to Portugal 3 years ago when I read Fernando Pessoa at 1 a.m. outside a small family-run restaurant by the harbour. If I close my eyes I can still smell the salt water and the fish, some sort of cleaning powder scent from the kitchen, can still feel the heat, a soft wind and me sitting with wide open eyes on my own at 1 a.m. writing what I thought was profound and excellent. I felt like a writer then. I was not a girlfriend or a daughter or a songwriter who never got signed—I was a writer in the truest sense and I lived in my own flames.

Like That" Love me like a wrong turn on a bad road late at night, with no moon and no town anywhere and a large hungry animal moving heavily through the brush in the ditch. Love me with a blindfold over your eyes and the sound of rusty water blurting from the faucet in the kitchen, leaking down through the floorboards to hot cement. Do it without asking, without wondering or thinking anything, while the machinery’s shut down and the watchman’s slumped asleep before his small TV showing the empty garage, the deserted hallways, while the thieves slice through the fence with steel clippers. Love me when you can’t find a decent restaurant open anywhere, when you’re alone in a glaring diner with two nuns arguing in the back booth, when your eggs are greasy and your hash browns underdone. Snick the buttons off the front of my dress and toss them one by one into the pond where carp lurk just beneath the surface, their cold fins waving. Love me on the hood of a truck no one’s driven in years, sunk to its fenders in weeds and dead sunflowers; and in the lilies, your mouth on my white throat, while turtles drag their bellies through slick mud, through the footprints of coots and ducks. Do it when no one’s looking, when the riots begin and the planes open up, when the bus leaps the curb and the driver hits the brakes and the pedal sinks to the floor, while someone hurls a plate against the wall and picks up another, love me like a freezing shot of vodka, like pure agave, love me when you’re lonely, when we’re both too tired to speak, when you don’t believe in anything, listen, there isn’t anything, it doesn’t matter; lie down with me and close your eyes, the road curves here, I’m cranking up the radio and we’re going, we won’t turn back as long as you love me, as long as you keep on doing it exactly like that.

We live in a strange world, where we think we can buy or build our way out of a crisis that has been created by buying and building things. Where a football game or a film gala gets more media attention than the biggest crisis humanity has ever faced. Where celebrities, film and pop stars who have stood up against all injustices will not stand up for our environment and for climate justice because that would inflict on their right to fly around the world visiting their favourite restaurants, beaches and yoga retreats.

dishes piled in the sink, books littering the coffee table— are harder than others. Today, my head is packed with cockroaches, dizziness, and everywhere it hurts. Venom in the jaw, behind the eyes, between the blades. Still, the dog is snoring on my right, the cat, on my left. Outside, all those redbuds are just getting good. I tell a friend, The body is so body. And she nods. I used to like the darkest stories, the bleak snippets someone would toss out about just how bad it could get. My stepfather told me a story about when he lived on the streets as a kid, how hed, some nights, sleep under the grill at a fast food restaurant until both he and his buddy got fired. I used to like that story for some reason, something in me that believed in overcoming. But right now all I want is a story about human kindness, the way once, when I couldn’t stop crying because I was fifteen and heartbroken, he came in and made me eat a small pizza he’d cut up into tiny bites until the tears stopped. Maybe I was just hungry, I said. And he nodded, holding out the last piece.

McDonald's, meanwhile, continues busily to harass small shopkeepers and restaurateurs of Scottish descent for that nationality's uncompetitive predisposition toward the Mc prefix on its surnames. The company sued the McAl an's sausage stand in Denmark; the Scottish-themed sandwich shop McMunchies in Buckinghamshire; went after Elizabeth McCaughey's McCoffee shop in the San Francisco Bay Area; and waged a twenty-six-year battle against a man named Ronald McDonald whose McDonald's Family Restaurant in a tiny town in Il inois had been around since 1956.

Bit by bit, he has pared down his desires to what is now approaching a bare minimum. He has cut out smoking and drinking, he no longer eats in restaurants, he does not own a television, a radio, or a computer. He would like to trade his car in for a bicycle, but he can’t get rid of the car, since the distances he must travel for work are too great. The same applies to the cell phone he carries around in his pocket, which he would dearly love to toss in the garbage, but he needs it for work as well and therefore can’t do without it. The digital camera was an indulgence, perhaps, but given the drear and slog of the endless trash-out rut, he feels it is saving his life. His rent is low, since he lives in a small apartment in a poor neighborhood, and beyond spending money on bedrock necessities, the only luxury he allows himself is buying books, paperback books, mostly novels, American novels, British novels, foreign novels in translation, but in the end books are not luxuries so much as necessities, and reading is an addiction he has no wish to be cured of.

The Light and the Darkness both flow in to Delhi. Gurgaon, where Mr. Ashok lived, is the bright, modern end of the city, and this place. Old Delhi is the other end. Full of things that the modern world forget all about rickshaws, old stone buildings and Muslims. On a Sunday, though, there is something more: if you keep pushing through the crowd that is always there, go past the men clearing the other men’s ears by poking rusty metal rods into them, past the men selling small fish trapped in green bottles full of brine, past the cheap shoe market and the cheap shirt market, you come great secondhand book market Darya Ganj. You may have heard of this market, sir, since it is one of the wonders of the world. Tens of thousands of dirty, rotting, blackened books on every subject- Technology, Medicine, Sexual Pleasure, Philosophy, Education, and Foreign Countries — heaped upon the pavement from Delhi Gate onwards all the way until you get to the market in front of the Red Fort. Some books are so old they crumble when you touch them; some have silverfish feasting on them- some look like they were retrieved from a flood, or from a fire. Most shops on the pavement are shuttered down; but the restaurants are still open, and the smell of fried food mingles with the smell of rotting paper. Rusting exhaust fans turn slowly in the ventilators of the restaurants like the wings of giant moths. I went amid the books and sucked in the air; it was like oxygen after the stench of the brothel.

The women we become after children, she typed, then stopped to adjust the angle of the paper....We change shape, she continued, we buy low-heeled shoes, we cut off our long hair, We begin to carry in our bags half-eaten rusks, a small tractor, a shred of beloved fabric, a plastic doll. We lose muscle tone, sleep, reason, persoective. Our hearts begin to live outside our bodies. They breathe, they eat, they crawl and-look!-they walk, they begin to speak to us. We learn that we must sometimes walk an inch at a time, to stop and examine every stick, every stone, every squashed tin along the way. We get used to not getting where we were going. We learn to darn, perhaps to cook, to patch knees of dungarees. We get used to living with a love that suffuses us, suffocates us, blinds us, controls us. We live, We contemplate our bodies, our stretched skin, those threads of silver around our brows, our strangely enlarged feet. We learn to look less in the mirror. We put our dry-clean-only clothes to the back of the wardrobe. Eventually we throw them away. We school ourselves to stop saying 'shit' and 'damn' and learn to say 'my goodness' and 'heavens above.' We give up smoking, we color our hair, we search the vistas of parks, swimming-pools, libraries, cafes for others of our kind. We know each other by our pushchairs, our sleepless gazes, the beakers we carry. We learn how to cool a fever, ease a cough, the four indicators of meningitis, that one must sometimes push a swing for two hours. We buy biscuit cutters, washable paints, aprons, plastic bowls. We no longer tolerate delayed buses, fighting in the street, smoking in restaurants, sex after midnight, inconsistency, laziness, being cold. We contemplate younger women as they pass us in the street, with their cigarettes, their makeup, their tight-seamed dresses, their tiny handbags, their smooth washed hair, and we turn away, we put down our heads, we keep on pushing the pram up the hill.

They know that one small child, crying in the backseat of a car of two overworked, overstressed parents will, more often than not, determine the choice of restaurants.

When we are between waves, we can do small things together like eat dinner in a restaurant, sit on the beach, go to a store. I try to be grateful for the between times.

On the raptors kept for falconry: "They talk every night, deep into the darkness. They say about how they were taken, about what they can remember about their homes, about their lineage and the great deeds of their ancestors, about their training and what they've learned and will learn. It is military conversation, really, like what you might have in the mess of a crack cavalry regiment: tactics, small arms, maintenance, betting, famous hunts, wine, women, and song. Another subject they have is food. It is a depressing thought," he continued, "but of course they are mainly trained by hunger. They are a hungry lot, poor chaps, thinking of the best restaurants where they used to go, and how they had champagne and caviar and gypsy music. Of course, they all come from noble blood." "What a shame that they should be kept prisoners and hungry." "Well, they do not really understand that they are prisoners any more than the cavalry officers do. They look on themselves as being 'dedicated to their profession,' like an order of knighthood or something of that sort. You see, the member of the Muse [where Raptors are kept for falconry] is restricted to the Raptors, and that does help a lot. They know that none of the lower classes can get in. Their screened perches do not carry Blackbirds or such trash as that. And then, as for the hungry part, they're far from starving or that kind of hunger: they're in training, you know! And like everybody in strict training, they think about food.

See this? And this? See me somersault? See me pull my wagon?” His smallness colored every act; he was conscious of a desperate need to learn to manage, to take charge of his surroundings. Waking

a lot of young viewers, but I also have a lot of older viewers. This chapter is for my older fans—those of you who are slightly more mature. If any kids are reading this book, turn the page now. This chapter is not appropriate for children. It’s for adults who experience adult situations, such as eating dinner before 6:00 and struggling to read menus in dim lighting conditions. Many adults, myself included, have trouble reading menus when they go out to eat at restaurants because the font is way too small. I know there are products to help with this problem, like reading and magnifying glasses, but I have a better idea. Make the font size larger. There should be a worldwide standard for menu font size. I’ve included a sample menu below with a suitable font size. You’ll notice

Your assumptions about the lives of others are in direct relation to your naïve pomposity. Many people you believe to be rich are not rich. Many people you think have it easy worked hard for what they got. Many people who seem to be gliding right along have suffered and are suffering. Many people who appear to you to be old and stupidly saddled down with kids and cars and houses were once every bit as hip and pompous as you. When you meet a man in the doorway of a Mexican restaurant who later kisses you while explaining that this kiss doesn’t ‘mean anything’ because, much as he likes you, he is not interested in having a relationship with you or anyone right now, just laugh and kiss him back. Your daughter will have his sense of humor. Your son will have his eyes. The useless days will add up to something. The shitty waitressing jobs. The hours writing in your journal. The long meandering walks. The hours reading poetry and story collections and novels and dead people’s diaries and wondering about sex and God and whether you should shave under your arms or not. These things are your becoming. One Christmas at the very beginning of your twenties when your mother gives you a warm coat that she saved for months to buy, don’t look at her skeptically after she tells you she thought the coat was perfect for you. Don’t hold it up and say it’s longer than you like your coats to be and too puffy and possibly even too warm. Your mother will be dead by spring. That coat will be the last gift she gave you. You will regret the small thing you didn’t say for the rest of your life. Say thank you.

Faith sauntered over to the take-out window and ordered a small chocolate cone. It was like eating chicken feet in Chinese restaurants. One had to establish one's credentials in order to get the good stuff.

The lonely moon — look — like a silver plate, like a plate full of leftovers at the small restaurant of sorrow when the travellers are gone and you hear the far away whistle of the ship under the night rooms.

as well as for the team making restaurant reservations, experimenting along the way paid off. The iterative process, where small changes are made in response to customer feedback, allowed them to optimize their strategy on the fly.

I can manage in a restaurant, take a cab, and even make small talk with the driver. “Do you have children?” I ask. “Will you take a vacation this year?” “Where to?” When he turns it around, as Japanese cabdrivers are inclined to do, I tell him that I have three children, a big boy and two little girls. If Pimsleur included “I am a middle-aged homosexual and thus make do with a niece I never see and a very small godson,” I’d say that. In the meantime, I work with what I have.

Watching her, I remembered a girl I'd known in school, a grind, Mildred Grossman. Mildred: with her moist hair and greasy spectacles, her strained fingers that dissected frogs and carried coffee to picket lines, her flat eyes that only turned toward the stars to estimate their chemical tonnage. Earth and air could not be more opposite than Mildred and Holly, yet in my head they acquired a Siamese twinship, and the thread of thought that had sewn them together ran like this: the average personality reshapes frequently, every few years even our bodies undergo a complete overhaul--desirable or not, it is a natural thing that we should change. All right, here were two people who never would. That is what Mildred Grossman had in common with Holly Golightly. They would never change because they'd been given their character too soon; which, like sudden riches, leads to a lack of proportion: the one had splurged herself into a top-heavy realist, the other a lopsided romantic. I imagined them in a restaurant of the future, Mildred still studying the menu for its nutritional values, Holly still gluttonous for everything on it. It would never be different. They would walk through life and out of it with the same determined step that took small notice of those cliffs at the left.

FOR SOME TIME, I have believed that everyone should be allowed to have, say, ten things that they dislike without having to justify or explain to anyone why they don’t like them. Reflex loathings, I call them. Mine are: Power walkers. Those vibrating things restaurants give you to let you know when a table is ready. Television programs in which people bid on the contents of locked garages. All pigeons everywhere, at all times. Lawyers, too. Douglas Brinkley, a minor academic and sometime book reviewer whose powers of observation and generosity of spirit would fit comfortably into a proton and still leave room for an echo. Color names like taupe and teal that don’t mean anything. Saying that you are going to “reach out” to someone when what you mean is that you are going to call or get in touch with them. People who give their telephone number so rapidly at the end of long phone messages that you have to listen over and over and eventually go and get someone else to come and listen with you, and even then you still can’t get it. Nebraska. Mispronouncing “buoy.” The thing that floats in a navigation channel is not a “boo-ee.” It’s a “boy.” Think about it. Would you call something that floats “boo-ee-ant”? Also, in a similar vein, pronouncing Brett Favre’s last name as if the “r” comes before the “v.” It doesn’t, so stop it. Hotel showers that don’t give any indication of which way is hot and which cold. All the sneaky taxes, like “visitor tax” and “hospitality tax” and “fuck you because you’re from out of town tax,” that are added to hotel bills. Baseball commentators who get bored with the game by about the third inning and start talking about their golf game or where they ate last night. Brett Favre. I know that is more than ten, but this is my concept, so I get some bonus ones.

potatoes, melons, and fruit trees in the long backyards behind their houses. He gave out seeds and bulbs. The town came to life. The Rosetans began raising pigs in their backyards and growing grapes for homemade wine. Schools, a park, a convent, and a cemetery were built. Small shops and bakeries and restaurants and bars opened along Garibaldi Avenue. More than a dozen factories sprang up making blouses for the garment trade. Neighboring Bangor was largely Welsh and English, and the next town over was overwhelmingly German, which meant—given

He took a deep breath. He didn’t need to do this since his body was supplied with the peculiar assortment of gases it required for survival from a small intravenous device strapped to his leg. There are times, however, when whatever your metabolism you have to take a deep breath.

Relationships were built on small moments, not grand gestures. Since we started dating, we hiked the Blue Ridge Mountains, gone bungee jumping and skydiving in New Zealand, and dined at the finest restaurants, but we didn't need any of that to be happy. We just needed each other.

Gudrun Zomerland has written about trauma as “the shaking of a soul.” “The German word for trauma [is] ‘Seelenerschütterung.’ The first part, ‘Seele’ means soul. . . . ‘Erschütterung’ is something that shakes us out of the ordinary flow and out of our usual sense of time into an extraordinary state.”32 Trauma, then, is a soul-shaking experience that ruptures the continuity of our lives and tosses us into an alternate existence. When this soul shaking occurs frequently and early in life, as a result of prolonged neglect, what was originally an extraordinary state gradually becomes ordinary. It is the world as we know it—unsafe, unreliable, and frightening. This is a profound loss and a lingering sorrow that is difficult to hold. The failure of the world to offer us comfort in the face of trauma causes us to retreat from the world. We live on our heels, cautiously assessing whether it is safe to step in; we rarely feel it is. One man I worked with slowly revealed how he expected less than zero from life. He deserved nothing. He had a hard time asking for salt at a restaurant. His persistent image in therapy was of a small boy hiding behind a wall. It was not safe for him to venture into the world. He was terrified of being seen. I know, because I lived this way for forty years, wary and determined to prevent further pain by remaining on the margins of life, untouchable and seemingly safe.

The restaurant was waning, indifferently relaxing its illusion: for the late-comers a private illusion took its place. Their table seemed to stand on their own carpet; they had a sensation of custom, sedateness, of being inside small walls, as though dining at home again after her journey. She told him about her Mount Morris solitary suppers, in the middle of the library, the rim of the tray just not touching the base of the lamp... the fire behind her back softly falling in on its own ash-no it had not been possible to feel lonely among those feeling things.

Every business needs capital. Whether we’re talking about a barbershop or a bank, a boutique e-commerce store or a hotdog stand. Whether we’re talking about a restaurant or a clothing store, a giant like Walmart, or the local bodega that’s owned by a local family. They all need capital.

For decades, Lebanon had lured not just revolutionaries but also poets, ideologues, artists, and all types of opposition figures and plotters. A weak state was both a blessing and a curse. In Beirut, there was no dictatorship to muzzle opinions—or your guns. The war had made the small Mediterranean country even more of a haven, a live training ground with a casino and restaurants that still served smoked salmon and caviar during cease-fires. There were breadlines and economic hardship, massacres and literary conferences. Every spy agency was in town: the CIA, the KGB, the Mossad.

After her mother died and Adrienne and her father took up with wanderlust, Adrienne became exposed to new foods. For two years they lived in Maine, where in the summertime they ate lobster and white corn and small wild blueberries. They moved to Iowa for Adrienne's senior year of high school and they ate pork tenderloin fixed seventeen different ways. Adrienne did her first two years of college at Indiana University in Bloomington, where she lived above a Mexican cantina, which inspired a love of tamales and anything doused with habanero sauce. Then she transferred to Vanderbilt in Nashville, where she ate the best fried chicken she'd ever had in her life. And so on, and so on. Pad thai in Bangkok, stone crabs in Palm Beach, buffalo meat in Aspen. As she sat listening to Thatcher, she realized that though she knew nothing about restaurants, at least she knew something about food.

If he was asked at this moment where he would like to be he would probably have said he would like to be lying on the beach with at least fifty beautiful women and a small team of experts working out new ways they could be nice to him, which was his usual reply. To this he would probably have added something passionate on the subject of food.

Speaking to a foreigner was the dream of every student, and my opportunity came at last. When I got back from my trip down the Yangtze, I learned that my year was being sent in October to a port in the south called Zhanjiang to practice our English with foreign sailors. I was thrilled. Zhanjiang was about 75 miles from Chengdu, a journey of two days and two nights by rail. It was the southernmost large port in China, and quite near the Vietnamese border. It felt like a foreign country, with turn-of-the-century colonial-style buildings, pastiche Romanesque arches, rose windows, and large verandas with colorful parasols. The local people spoke Cantonese, which was almost a foreign language. The air smelled of the unfamiliar sea, exotic tropical vegetation, and an altogether bigger world. But my excitement at being there was constantly doused by frustration. We were accompanied by a political supervisor and three lecturers, who decided that, although we were staying only a mile from the sea, we were not to be allowed anywhere near it. The harbor itself was closed to outsiders, for fear of 'sabotage' or defection. We were told that a student from Guangzhou had managed to stow away once in a cargo steamer, not realizing that the hold would be sealed for weeks, by which time he had perished. We had to restrict our movements to a clearly defined area of a few blocks around our residence. Regulations like these were part of our daily life, but they never failed to infuriate me. One day I was seized by an absolute compulsion to get out. I faked illness and got permission to go to a hospital in the middle of the city. I wandered the streets desperately trying to spot the sea, without success. The local people were unhelpful: they did not like non-Cantonese speakers, and refused to understand me. We stayed in the port for three weeks, and only once were we allowed, as a special treat, to go to an island to see the ocean. As the point of being there was to talk to the sailors, we were organized into small groups to take turns working in the two places they were allowed to frequent: the Friendship Store, which sold goods for hard currency, and the Sailors' Club, which had a bar, a restaurant, a billiards room, and a ping-pong room. There were strict rules about how we could talk to the sailors. We were not allowed to speak to them alone, except for brief exchanges over the counter of the Friendship Store. If we were asked our names and addresses, under no circumstances were we to give our real ones. We all prepared a false name and a nonexistent address. After every conversation, we had to write a detailed report of what had been said which was standard practice for anyone who had contact with foreigners. We were warned over and over again about the importance of observing 'discipline in foreign contacts' (she waifi-lu). Otherwise, we were told, not only would we get into serious trouble, other students would be banned from coming.

It should be illegal for a woman to look as good as you do.” “Really?” She peered down at herself again, but saw nothing all that spectacular. “I’m glad you like it.” “I love it. I love you.” He dug in his pocket. “When I left today, it was for this.” Speechless, Priss watched as he opened a now-wet jeweler’s box. Inside, securely nestled in velvet, was a beautiful diamond engagement ring. Her heart nearly stopped. “I wanted it to be a surprise.” There were no words. Her eyes suddenly burned and her throat went tight. Trace took her hand and slipped the ring on her finger. The fit was perfect, but then, anything Trace did, he did right. “Priss?” Using the edge of his fist, he lifted her chin. “We’ve been to movies and plays, to small diners and fancy restaurants. I’ve taken you dancing and hiking, to the amusement park and the zoo.” Sounding like a choked frog, Priss said, “All the things I never got to do growing up.” “But there’s so much more, honey.” He moved wet tendrils of hair away from her face and over her shoulder. “I was trying to give you time to enjoy it all.” “No!” Priss did not want him second-guessing his intent. “I don’t need any more time. Really I don’t.” Both still very attentive, Matt and Chris snickered. Trace just smiled at her. Closing her hand into a fist, she held the ring tight. “All I need, all I want, is you.” “Glad to hear it, because I’m not an overly patient guy. Hell, I think I knew you were the one the day you showed up in Murray’s office.” He kissed the tip of her nose, her lips, her chin. “You were so damned outrageous, and so pushy, that you scared me half to death.” “You felt me up,” Priss reminded him. “But that was a first for me, too.” “I remember it well.” He treated her to a deeper kiss, and ended it with a groan. “Every day since then, I’ve wanted you more. Even when you worried me, or lied to me, or made me insane, I admired you for it.

SOCIAL/GENERAL ICEBREAKERS 1. What do you think of the movie/restaurant/party? 2. Tell me about the best vacation you’ve ever taken. 3. What’s your favorite thing to do on a rainy day? 4. If you could replay any moment in your life, what would it be? 5. What one thing would you really like to own? Why? 6. Tell me about one of your favorite relatives. 7. What was it like in the town where you grew up? 8. What would you like to come back as in your next life? 9. Tell me about your kids. 10. What do you think is the perfect age? Why? 11. What is a typical day like for you? 12. Of all the places you’ve lived, tell me about the one you like the best. 13. What’s your favorite holiday? What do you enjoy about it? 14. What are some of your family traditions that you particularly enjoy? 15. Tell me about the first car you ever bought. 16. How has the Internet affected your life? 17. Who were your idols as a kid? Have they changed? 18. Describe a memorable teacher you had. 19. Tell me about a movie/book you’ve seen or read more than once. 20. What’s your favorite restaurant? Why? 21. Tell me why you were named ______. What is the origin of your last name? 22. Tell me about a place you’ve visited that you hope never to return to. get over your mom’s good intentions. 23. What’s the best surprise you’ve ever received? 24. What’s the neatest surprise you’ve ever planned and pulled off for someone else? 25. Skiing here is always challenging. What are some of your favorite places to ski? 26. Who would star as you in a movie about your life? Why that person? 27. Who is the most famous person you’ve met? 28. Tell me about some of your New Year’s resolutions. 29. What’s the most antiestablishment thing you’ve ever done? 30. Describe a costume that you wore to a party. 31. Tell me about a political position you’d like to hold. 32. What song reminds you of an incident in your life? 33. What’s the most memorable meal you’ve eaten? 34. What’s the most unforgettable coincidence you’ve experienced or heard about? 35. How are you able to tell if that melon is ripe? 36. What motion picture star would you like to interview? Why? 37. Tell me about your family. 38. What aroma brings forth a special memory? 39. Describe the scariest person you ever met. 40. What’s your favorite thing to do alone? 41. Tell me about a childhood friend who used to get you in trouble. 42. Tell me about a time when you had too much to eat or drink. 43. Describe your first away-from-home living quarters or experience. 44. Tell me about a time that you lost a job. 45. Share a memory of one of your grandparents. 46. Describe an embarrassing moment you’ve had. 47. Tell me something most people would never guess about you. 48. What would you do if you won a million dollars? 49. Describe your ideal weather and why. 50. How did you learn to ski/hang drywall/play piano?

Don’t tell me. I have been there. No longer ago than last Tuesday—or was it last Monday?—I went into one of those big restaurants on the Unter den Linden and ordered a small steak, French fried potatoes, a piece of pie and a cup of coffee—and what do you think those thieves charged me for it? Three marks fifty. That’s eighty-seven and a half cents. Why, a man could have got the same meal at home for a dollar.

At the Chinese restaurant, Nami Emo would reserve a room with a big table and a gigantic glass lazy Susan on which turned small porcelain pitchers of vinegar and soy sauce with a marble button to ring for service. We'd order decadent jjajangmyeon noodles, dumpling after dumpling served in rich broth, tangsuyuk pork with mushrooms and peppers, and yusanseul, gelatinous sea cucumber with squid, shrimp, and zucchini.

I hope that in the future they invent a small golden light that follows you everywhere and when something is about to end, it shines brightly so you know it's about to end. And if you're never going to see someone again, it'll shine brightly and both of you can be polite and say, "It was nice to have you in my life while I did, good luck with everything that happens after now." And maybe if you're never going to eat at the same restaurant again, it'll shine and you can order everything off the menu you've never tried. Maybe, if someone's about to buy your car, the light will shine and you can take it for one last spin. Maybe, if you're with a group of friends who'll never be together again, all your lights will shine at the same time and you'll know, and then you can hold each other and whisper, "This was so good. Oh my God, this was so good.

I snapped out of my daydream of capturing bats and eating high-end restaurant food. “Huh? What? Yeah, I’m okay.” I wiped a small amount of drool from my mouth. “That’s a very generous pay structure, I should be able to find you some tamers easily at those rates.” “That’s great, thank you for your help, my friend. Please direct the tamers here and I’ll brief them.” I nodded. “Okay, I’ll start looking right now. See you later, Owen.

Here," Trey says, fumbling for his cell phone on the bedside table. "You should call me. Ben turns and looks at him, a small smile still playing around his lips. "Oh, should I? What's your number?" Trey tells him, and Ben enters it into is phone, and then he takes Trey's and enters his number. "Okay," Ben says a little cautiously, "well, we'd love to have you come for a meeting. Are you seriously considering U of C? Even after what happened?" "Oh yeah. I totally am. "What's your name again?" Ben laughs and tells him. I frown. Trey knows U of C is a private school. Mucho big bucks. But hey... there's always the power of morphine to make you forget about the minor details of your life, like living above a restaurant that struggles monthly to pay bills, and considering returning to the place where some lunatic outsider came in and fucking shot you because you're gay.

Come on, I need to call you something cute.” He pulled open the restaurant door and grinned. “I’ve got it.” “What?” “I’ll call you mia polpetta.” My heart fluttered. “Italian! That’s good, I like it. What does it mean?” I asked as I led the way toward the room at the back we’d booked to accommodate our large group. Behind me, Enzo put his hand on the small of my back and began to laugh. “My little meatball. Now smile, polpetta, we’re on.

After all the humiliations I have suffered, all the things I have done for my mistresses at their commands, here I am in a dirty human restaurant, serving coffee to fools. For Kaye. Because I am free to. Because I think it would please her. Because I think it would make her laugh.' 'It's definitely going to make her laugh,' Corny said. 'Thus I am saved from my own grim self,' Roiben said, shrugging his shoulders, a small smile lifting his mouth.

Paris was dark and damp and cold and quiet. Cafés and restaurants had warm lights burning behind closed doors and fogged windows. The streets were wet and lined with small parked cars. The cars were all misted over with nighttime dew. We walked together south and west and crossed the Seine at the Pont de la Concorde. Turned west again along the Quai d’Orsay. The river was dark and sluggish. Nothing was moving on it. The streets were empty. Nobody was out and about.

Everybody needs somebody. Sorry. If you were thinking you could get through life completely on your own, you're wrong. It's a proven fact that people need people. Sure, there are those who try to stuff their lives full of cats in an effort to fill the void, but, for the most part, people thrive, live, and do better if their existences are full of interaction with other humans. Some people find people to interact with at school. Some people run with people they meet at church. Work is a half-decent place to find acquaintances. Or maybe one day last May you were flying a kite in Central Park and a couple of nice people commented on how high the kite was, and that sparked a conversation that led to the three of you having dinner together at a small restaurant in Times Square and then catching a Broadway show about friendly cats. That could have happened -- which just goes to show you that, either way, you are going to end up surround by cats. Let's hope you're not allergic.

My stepfather told me a story about when he lived on the streets as a kid, how hed, some nights, sleep under the grill at a fast food restaurant until both he and his buddy got fired. I used to like that story for some reason, something in me that believed in overcoming. But right now all I want is a story about human kindness, the way once, when I couldn’t stop crying because I was fifteen and heartbroken, he came in and made me eat a small pizza he’d cut up into tiny bites until the tears stopped. Maybe I was just hungry, I said. And he nodded, holding out the last piece.

They have twenty-four one-hour sittings every day with only one table per sitting." Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels." "Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine. "I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water. "Would you like anything?" he asked after he placed his order. Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert." "I don't eat sugar." "Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.

For all the allure of speciously stress-free suburbs, for all the grinding of city life, cities endure. And when all those diverse energies are harnessed, and those choices, private and public, cohere, and all the bargains made in a million ways every day hold up, then a city flourishes and is the most stimulating center for life, and the most precious artifact, a culture can create. Think of great cities large and small (size, as with any work of art, does not necessarily determine value) and, in addition to nodes of government, commerce, law, hospitals, libraries, and newspapers will come to mind, as will restaurants and theaters and houses of worship and museums and opera houses and galleries and universities. And so will stadia and arenas and parks. In short, once finds not simply commerce but culture, not simply work but leisure, not only negotium but otium, not simply that which ennobles but also that which perfects us. Such has forever been the ultimate purpose of a city, to mirror our higher state, not simply to shelter us from wind and rain. As with leisure, so with the city: It is the setting to make us not the best that Nature can make us, but to manifest the best we, humankind, adding Art to Nature, can make us.

I had the brilliant idea of making gyeranjjim, a steamed, savory egg custard usually served as a side dish at Korean restaurants bringing their A game. Nutritious with a mild and soothing flavor, it was one of my favorites growing up. I looked up a recipe online. I cracked four eggs into a small bowl and beat them with a fork. I searched the kitchen cabinets, found one of my mother's earthenware pots, and heated it over the stove, adding the beaten eggs, salt, and three cups of water. I put the lid on and after fifteen minutes returned to find it had come out perfectly soft and jiggly, like a pale yellow, silken tofu.

When I finally leave the market, the streets are dark, and I pass a few blocks where not a single electric light appears – only dark open storefronts and coms (fast-food eateries), broom closet-sized restaurants serving fish, meat, and rice for under a dollar, flickering candles barely revealing the silhouettes of seated figures. The tide of cyclists, motorbikes, and scooters has increased to an uninterrupted flow, a river that, given the slightest opportunity, diverts through automobile traffic, stopping it cold, spreads into tributaries that spill out over sidewalks, across lots, through filling stations. They pour through narrow openings in front of cars: young men, their girlfriends hanging on the back; families of four: mom, dad, baby, and grandma, all on a fragile, wobbly, underpowered motorbike; three people, the day’s shopping piled on a rear fender; women carrying bouquets of flapping chickens, gathered by their feet while youngest son drives and baby rests on the handlebars; motorbikes carrying furniture, spare tires, wooden crates, lumber, cinder blocks, boxes of shoes. Nothing is too large to pile onto or strap to a bike. Lone men in ragged clothes stand or sit by the roadsides, selling petrol from small soda bottles, servicing punctures with little patch kits and old bicycle pumps.

The most uniform and conspicuous feature of the towns and cities you travel through in North India, and also the most serious menace to civilized life in them, is noise. It accompanies you everywhere – in your hotel room, in the lobby, in the elevator, in the streets, in temples, mosques, gurdwaras, shops, restaurants, parks – chipping away at your nerves to the point where you feel breakdown to be imminent. It isn’t just the ceaseless traffic, the pointless blaring of horns, the steady background roar that one finds in big cities. It is much worse: the electronics boom in India has made cassette players available to anyone with even moderate spending power. Cassettes too are cheap, especially if you buy pirated ones.

Hey, guys,' he said, 'this is crazy. We did it. We finally got to where we were going. This is Milliways!' 'Milliways!' said Ford. 'Yes, sir,' said the waiter, laying on the patience with a trowel, 'this is Milliways—the Restaurant at the End of the Universe.' 'End of what?' said Arthur. 'The Universe,' repeated the waiter, very clearly and unnecessarily distinctly. 'When did that end?' said Arthur. 'In just a few minutes, sir,' said the waiter. He took a deep breath. He didn’t need to do this since his body was supplied with the peculiar assortment of gases it required for survival from a small intravenous device strapped to his leg. There are times, however, when whatever your metabolism you have to take a deep breath.

The Hitchhiker’s Guide to the Galaxy has this to say about the planet of Golgafrincham: it is a planet with an ancient and mysterious history, rich in legend, red, and occasionally green with the blood of those who sought in times gone by to conquer her; a land of parched and barren landscapes, of sweet and sultry air heady with the scent of the perfumed springs that trickle over its hot and dusty rocks and nourish the dark and musky lichens beneath; a land of fevered brows and intoxicated imaginings, particularly among those who taste the lichens; a land also of cool and shaded thoughts among those who have learned to forswear the lichens and find a tree to sit beneath; a land also of steel and blood and heroism; a land of the body and of the spirit. This was its history. And in all this ancient and mysterious history, the most mysterious figures of all were without doubt those of the Great Circling poets of Arium. These Circling Poets used to live in remote mountain passes where they would lie in wait for small bands of unwary travelers, circle around them, and throw rocks at them. And when the travelers cried out, saying why didn’t they go away and get on with writing some poems instead of pestering people with all this rock-throwing business, they would suddenly stop, and then break into one of the seven hundred and ninety-four great Song Cycles of Vassillian. These songs were all of extraordinary beauty, and even more extraordinary length, and all fell into exactly the same pattern.

Art with a big “A” is for museums, galleries, critics, and collectors. art with a small “a” is for the rest of us. Art is a business, an industry, a racket. art is about passion, love, life, humanity— everything that is truly valuable. Art is sold, resold, put under the gavel, and insured up the wazoo. art with a small “a” is not a product. It’s a point of view. It’s a way of life. Art is made by trained professionals and experts. art is made by accountants, farmers, and stay-at-home moms at restaurant tables, in parking lots, and laundry rooms. Art takes Art School and Talent and years of Suffering and Sacrifice. art just takes desire and 15 minutes a day. You may not be an Artist. Big whoop. But I know you can make art— with a wonderful, expressive, teeny, tiny a.

Effort is required to maintain simultaneously in memory several ideas that require separate actions, or that need to be combined according to a rule—rehearsing your shopping list as you enter the supermarket, choosing between the fish and the veal at a restaurant, or combining a surprising result from a survey with the information that the sample was small, for example. System 2 is the only one that can follow rules, compare objects on several attributes, and make deliberate choices between options. The automatic System 1 does not have these capabilities. System 1 detects simple relations (“they are all alike,” “the son is much taller than the father”) and excels at integrating information about one thing, but it does not deal with multiple distinct topics at once, nor is it adept at using purely statistical information.

I love analogies! Let’s have one. Imagine that you dearly love, absolutely crave, a particular kind of food. There are some places in town that do this particular cuisine just amazingly. Lots of people who are into this kind of food hold these restaurants in high regard. But let’s say, at every single one of these places, every now and then throughout the meal, at random moments, the waiter comes over and punches any women at the table right in the face. And people of color and/or LGBT folks as well! Now, most of the white straight cis guys who eat there, they have no problem–after all, the waiter isn’t punching them in the face, and the non-white, non-cis, non-straight, non-guys who love this cuisine keep coming back so it can’t be that bad, can it? Hell, half the time the white straight cis guys don’t even see it, because it’s always been like that and it just seems like part of the dining experience. Granted, some white straight cis guys have noticed and will talk about how they don’t like it and they wish it would stop. Every now and then, you go through a meal without the waiter punching you in the face–they just give you a small slap, or come over and sort of make a feint and then tell you they could have messed you up bad. Which, you know, that’s better, right? Kind of? Now. Somebody gets the idea to open a restaurant where everything is exactly as delicious as the other places–but the waiters won’t punch you in the face. Not even once, not even a little bit. Women and POC and LGBT and various combinations thereof flock to this place, and praise it to the skies. And then some white, straight, cis dude–one of the ones who’s on record as publicly disapproving of punching diners in the face, who has expressed the wish that it would stop (maybe even been very indignant on this topic in a blog post or two) says, “Sure, but it’s not anything really important or significant. It’s getting all blown out of proportion. The food is exactly the same! In fact, some of it is awfully retro. You’re just all relieved cause you’re not getting punched in the face, but it’s not really a significant development in this city’s culinary scene. Why couldn’t they have actually advanced the state of food preparation? Huh? Now that would have been worth getting excited about.” Think about that. Seriously, think. Let me tell you, being able to enjoy my delicious supper without being punched in the face is a pretty serious advancement. And only the folks who don’t get routinely assaulted when they try to eat could think otherwise.

Before I knew anything about church, I'd assumed that most Christians spoke the same language, shared a sense of fellowship, and beyond minor differences had a faith in common that could transcend political boundaries. But if I had imagined that, initiated as a Christian, I was going to achieve some kind of easy bond with other believers, that fantasy was soon shot. Just a few months after I began going to St. Gregory's, I found myself at a restaurant counter in the Denver airport, waiting for a flight home from a reporting trip. A woman—perhaps noticing the silver crucifix I had recently and self-consciously started to wear around my neck—caught my eye and smiled as she took the stool next to me. She had short blond hair and a cross of her own, and was wearing some kind of sexless denim jumper that reeked of piety. I smiled back, and we exchanged small talk about the weather and flight delays, and then she asked me what I was reading. I showed her the little volume of psalms that I'd borrowed from Rick Fabian. “From my church,” I said proudly. “What church is that?” the woman asked. She leaned forward, in a friendly way. “Saint Gregory of Nyssa Episcopal Church, in San Francisco,” I said, as her face rearranged itself, froze, and closed. It may have been the “San Francisco,” I realized later, but the city's name was a reasonable stand-in, by that point, for everything conservative Christians had come to hate about the Episcopal Church as a whole: homosexuality; wealth; feminism; and morally relativist, decadent, rudderless liberalism. The church I'd unknowingly landed in turned out to be a scandal, a dirty joke at airport restaurants, a sign—in fact, thank God, a sure bet—that I was going to eat with sinners.

As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?

The great create an atmosphere which reacts badly upon the small. This atmosphere is easily and quickly felt. Walk among the magnificent residences, the splendid equipages, the gilded shops, restaurants, resorts of all kinds; scent the flowers, the silks, the wines; drink of the laughter springing from the soul of luxurious content, of the glances which gleam like light from defiant spears; feel the quality of the smiles which cut like glistening swords and of strides born of place, and you shall know of what is the atmosphere of the high and mighty. Little use to argue that of such is not the kingdom of greatness, but so long as the world is attracted by this and the human heart views this as the one desirable realm which it must attain, so long, to that heart, will this remain the realm of greatness. So long, also, will the atmosphere of this realm work its desperate results in the soul of man. It

even. By the time things were done, I was exhausted and depressed and just really, really unhappy. We all were. But it didn’t have to be that way. That experience taught me to take agency in my own professional narratives, and that endings don’t have to be failures, especially when you choose to end a project or shut down a business. Shortly after the restaurant closed, I started a food market as a small side project, and it ended up being wildly successful. I had more press and customers than I could handle. I had investors clamoring to get in on the action. But all I wanted to do was write. I didn’t want to run a food market, and since my name was all over it, I didn’t want to hand it off to anyone else, either. So I chose to close the market on my own terms, and I made sure that everyone knew it. It was such a positive contrast to the harsh experience of closing the restaurant. I’ve learned to envision the ideal end to any project before I begin it now—even the best gigs don’t last forever. Nor should they.

Our neighborhood ramen place was called Aoba. That's a joke. There were actually more than fifty ramen places with in walking distance of our apartment. But this one was our favorite. Aoba makes a wonderful and unusual ramen with a mixture of pork and fish broth. The noodles are firm and chewy, and the pork tender and almost smoky, like ham. I also liked how they gave us a small bowl for sharing with Iris without our even asking. What I really appreciated about this place, however, were two aspects of ramen that I haven't mentioned yet: the eggs and the dipping noodles. After these two, I will stop, but there's so much more to ramen. Would someone please write an English-language book about ramen? Real ramen, not how to cook with Top Ramen noodles? Thanks. (I did find a Japanese-language book called State-of-the-Art Technology of Pork Bone Ramen on Amazon. Wish-listed!) One of the most popular ramen toppings is a soft-boiled egg. Long before sous vide cookery, ramen cooks were slow-cooking eggs to a precise doneness. Eggs for ramen (ajitsuke tamago) are generally marinated in a soy sauce mixture after cooking so the whites turn a little brown and the eggs turn a little sweet and salty. I like it best when an egg is plunked whole into the broth so I can bisect it with my chopsticks and reveal the intensely orange, barely runny yolk. A cool egg moistened with rich broth is alchemy. Forget the noodles; I want a ramen egg with a little broth for breakfast. Finding hot and cold in the same mouthful is another hallmark of Japanese summer food, and many ramen restaurants, including Aoba, feature it in the form of tsukemen, dipping noodles. Tsukemen is deconstructed ramen, a bowl of cold cooked noodles and a smaller bowl of hot, ultra-rich broth and toppings. The goal is to lift a tangle of noodles with your chopsticks and dip them in the bowl of broth on the way to your mouth. This is a crazy way to eat noodles and, unless you've been inculcated with the principles of noodle-slurping physics from birth, a great way to ruin your clothes.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

Unlike Kate, by then I’d had a job. In fact, I’d had sixteen jobs, not including the years I worked as a babysitter before I could legally be anyone’s employee. They were janitor’s assistant (humiliatingly, at my high school), fast-food restaurant worker, laborer at a wildlife refuge, administrative assistant to a Realtor, English as a Second Language tutor, lemonade cart attendant, small town newspaper reporter, canvasser for a lefty nonprofit, waitress at a Japanese restaurant, volunteer coordinator for a reproductive rights organization, berry picker on a farm, waitress at a vegetarian restaurant, “coffee girl” at an accounting firm, student-faculty conflict mediator, teacher’s assistant for a women’s studies class, and office temp at a half a dozen places that by and large did not resemble offices and did not engage me in work that struck me as remotely “officey,” but rather involved things such as standing on a concrete floor wearing a hairnet, a paper mask and gown, goggles, and plastic gloves and—with a pair of tweezers—placing two pipe cleaners into a sterile box that came to me down a slow conveyor belt for eight excruciating hours a day.

He kissed her again, pulling her up against him and running his hands up and down her back. As he deepened the kiss, he became aware of clapping, cheers and catcalls. No doubt Chase had gone into the restaurant and rounded up the whole Fool’s Gold crowd to come watch the show. Zane figured they might as well get their money’s worth. He pulled back slightly and took her hand in his as he lowered himself to one knee. He took off his hat and said, “Phoebe, will you marry me?” Her eyes widened, then filled with tears. “Yes, I will.” Contentment filled him, blending with the love already in his heart. He pulled the small box from his jacket pocket. While Maya had been busy running to the meeting, Zane had spent some time on Rodeo Drive. The Tiffany’s store had a nice collection of engagement rings. He’d chosen a perfect round diamond set on a platinum band that looked like braided rope. He slipped the ring on her finger, and she gasped. “It’s so beautiful.” “I’m glad you like it. Now keep it away from the raccoons.” “I’ll never take it off. Ever.” She stared at him. “I really love you, Zane.” He didn’t doubt her for a second and knew that he never would. He and Phoebe would be together for the rest of their lives. It was going to be a hell of a ride, and he couldn’t wait to see what happened next.

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

Paying for power was so common that in 2012 the Modern Chinese Dictionary, the national authority on language, was compelled to add the word maiguan—“to buy a government promotion.” In some cases, the options read like a restaurant menu. In a small town in Inner Mongolia, the post of chief planner was sold for $103,000. The municipal party secretary was on the block for $101,000. It followed a certain logic: in weak democracies, people paid their way into office by buying votes; in a state where there were no votes to buy, you paid the people who doled out the jobs. Even the military was riddled with patronage; commanders received a string of payments from a pyramid of loyal officers beneath them. A one-star general could reportedly expect to receive ten million dollars in gifts and business deals; a four-star commander stood to earn at least fifty million. Every country has corruption, but China’s was approaching a level of its own. For those at the top, the scale of temptation had reached a level unlike anything ever encountered in the West. It was not always easy to say which Bare-Handed Fortunes were legitimate and which were not, but political office was a reliable pathway to wealth on a scale of its own. By 2012 the richest seventy members of China’s national legislature had a net worth of almost ninety billion dollars—more than ten times the combined net worth of the entire U.S. Congress.

To the delight of visiting American sailors, the British still had a military base there, Changi, and shared it with those stout lads from Down Under, the Australians, who naturally came supplied with Down Under lassies. Australian women were the glory of Singapore. These tall, lithe creatures with tanned, muscular legs and striking white teeth that were forever being displayed in dazzling smiles somehow completed the picture, made it whole. You ran into them at Raffles, the old hotel downtown with ceiling fans and rattan chairs and doddery old gentlemen in white suits sipping gin. You ran into them in the lobbies and restaurants of the new western hotels and in the bazaars and emporiums. You saw them strolling the boulevards and haggling with small Chinese women in baggy trousers for sapphires and opals. You saw them everywhere, young, tan, enjoying life, the center of attention wherever they were. It helped that their colorful tropical frocks contrasted so vividly with the drab trousers and white shirts that seemed to be the Singaporean national costume. They were like songbirds surrounded by sparrows. “If Qantas didn’t bring them here, the United Nations should supply them as a gesture of good will to all human kind.” Flap Le Beau stated this conclusion positively to Jake Grafton and the Real McCoy as they stood outside Raffles Hotel surveying the human parade on the sidewalk. “I think I’m in love,” the Real McCoy told his companions. “I want one of those for my very own.

After wandering the world and living on the Continent I had long tired of well-behaved, fart-free gentlemen who opened the door and paid the bills but never had a story to tell and were either completely asexual or demanded skin-burning action until the morning light. Swiss watch salesmen who only knew of “sechs” as their wake-up hour, or hairy French apes who always required their twelve rounds of screwing after the six-course meal. I suppose I liked German men the best. They were a suitable mixture of belching northerner and cultivated southerner, of orderly westerner and crazy easterner, but in the post-war years they were of course broken men. There was little you could do with them except try to put them right first. And who had the time for that? Londoners are positive and jolly, but their famous irony struck me as mechanical and wearisome in the long run. As if that irony machine had eaten away their real essence. The French machine, on the other hand, is fuelled by seriousness alone, and the Frogs can drive you beyond the limit when they get going with their philosophical noun-dropping. The Italian worships every woman like a queen until he gets her home, when she suddenly turns into a slut. The Yank is one hell of a guy who thinks big: he always wants to take you the moon. At the same time, however, he is as smug and petty as the meanest seamstress, and has a fit if someone eats his peanut butter sandwich aboard the space shuttle. I found Russians interesting. In fact they were the most Icelandic of all: drank every glass to the bottom and threw themselves into any jollity, knew countless stories and never talked seriously unless at the bottom of the bottle, when they began to wail for their mother who lived a thousand miles away but came on foot to bring them their clean laundry once a month. They were completely crazy and were better athletes in bed than my dear countrymen, but in the end I had enough of all their pommel-horse routines. Nordic men are all as tactless as Icelanders. They get drunk over dinner, laugh loudly and fart, eventually start “singing” even in public restaurants where people have paid to escape the tumult of the world. But their wallets always waited cold sober in the cloakroom while the Icelandic purse lay open for all in the middle of the table. Our men were the greater Vikings in this regard. “Reputation is king, the rest is crap!” my Bæring from Bolungarvík used to say. Every evening had to be legendary, anything else was a defeat. But the morning after they turned into weak-willed doughboys. But all the same I did succeed in loving them, those Icelandic clodhoppers, at least down as far as their knees. Below there, things did not go as well. And when the feet of Jón Pre-Jón popped out of me in the maternity ward, it was enough. The resemblances were small and exact: Jón’s feet in bonsai form. I instantly acquired a physical intolerance for the father, and forbade him to come in and see the baby. All I heard was the note of surprise in the bass voice out in the corridor when the midwife told him she had ordered him a taxi. From that day on I made it a rule: I sacked my men by calling a car. ‘The taxi is here,’ became my favourite sentence.

Wait until the truffles hit the dining room---absolute sex," said Scott. When the truffles arrived the paintings leaned off the walls toward them. They were the grand trumpets of winter, heralding excess against the poverty of the landscape. The black ones came first and the cooks packed them up in plastic quart containers with Arborio rice to keep them dry. They promised to make us risotto with the infused rice once the truffles were gone. The white ones came later, looking like galactic fungus. They immediately went into the safe in Chef's office. "In a safe? Really?" "The trouble we take is in direct proportion to the trouble they take. They are impossible," Simone said under her breath while Chef went over the specials. "They can't be that impossible if they are on restaurant menus all over town." I caught her eye. "I'm kidding." "You can't cultivate them. The farmers used to take female pigs out into the countryside, lead them to the oaks, and pray. They don't use pigs anymore, they use well-behaved dogs. But they still walk and hope." "What happened to the female pigs?" Simone smiled. "The scent smells like testosterone to them. It drives them wild. They destroyed the land and the truffles because they would get so frenzied." I waited at the service bar for drinks and Sasha came up beside me with a small wooden box. He opened it and there sat the blanched, malignant-looking tuber and a small razor designed specifically for it. The scent infiltrated every corner of the room, heady as opium smoke, drowsing us. Nicky picked up the truffle in his bare hand and delivered it to bar 11. He shaved it from high above the guest's plate. Freshly tilled earth, fields of manure, the forest floor after a rain. I smelled berries, upheaval, mold, sheets sweated through a thousand times. Absolute sex.

We came to the city because we wished to live haphazardly, to reach for only the least realistic of our desires, and to see if we could not learn what our failures had to teach, and not, when we came to live, discover that we had never died. We wanted to dig deep and suck out all the marrow of life, to be overworked and reduced to our last wit. And if our bosses proved mean, why then we’d evoke their whole and genuine meanness afterward over vodka cranberries and small batch bourbons. And if our drinking companions proved to be sublime then we would stagger home at dawn over the Old City cobblestones, into hot showers and clean shirts, and press onward until dusk fell again. For the rest of the world, it seemed to us, had somewhat hastily concluded that it was the chief end of man to thank God it was Friday and pray that Netflix would never forsake them. Still we lived frantically, like hummingbirds; though our HR departments told us that our commitments were valuable and our feedback was appreciated, our raises would be held back another year. Like gnats we pestered Management— who didn’t know how to use the Internet, whose only use for us was to set up Facebook accounts so they could spy on their children, or to sync their iPhones to their Outlooks, or to explain what tweets were and more importantly, why— which even we didn’t know. Retire! we wanted to shout. We ha Get out of the way with your big thumbs and your senior moments and your nostalgia for 1976! We hated them; we wanted them to love us. We wanted to be them; we wanted to never, ever become them. Complexity, complexity, complexity! We said let our affairs be endless and convoluted; let our bank accounts be overdrawn and our benefits be reduced. Take our Social Security contributions and let it go bankrupt. We’d been bankrupt since we’d left home: we’d secure our own society. Retirement was an afterlife we didn’t believe in and that we expected yesterday. Instead of three meals a day, we’d drink coffee for breakfast and scavenge from empty conference rooms for lunch. We had plans for dinner. We’d go out and buy gummy pad thai and throat-scorching chicken vindaloo and bento boxes in chintzy, dark restaurants that were always about to go out of business. Those who were a little flush would cover those who were a little short, and we would promise them coffees in repayment. We still owed someone for a movie ticket last summer; they hadn’t forgotten. Complexity, complexity. In holiday seasons we gave each other spider plants in badly decoupaged pots and scarves we’d just learned how to knit and cuff links purchased with employee discounts. We followed the instructions on food and wine Web sites, but our soufflés sank and our baked bries burned and our basil ice creams froze solid. We called our mothers to get recipes for old favorites, but they never came out the same. We missed our families; we were sad to be rid of them. Why shouldn’t we live with such hurry and waste of life? We were determined to be starved before we were hungry. We were determined to be starved before we were hungry. We were determined to decrypt our neighbors’ Wi-Fi passwords and to never turn on the air-conditioning. We vowed to fall in love: headboard-clutching, desperate-texting, hearts-in-esophagi love. On the subways and at the park and on our fire escapes and in the break rooms, we turned pages, resolved to get to the ends of whatever we were reading. A couple of minutes were the day’s most valuable commodity. If only we could make more time, more money, more patience; have better sex, better coffee, boots that didn’t leak, umbrellas that didn’t involute at the slightest gust of wind. We were determined to make stupid bets. We were determined to be promoted or else to set the building on fire on our way out. We were determined to be out of our minds.

Did you eat?” he asked as he backed out of the parking lot. “No.” “Do you want to stop somewhere?” “Like Burger King?” “I was thinking something a little nicer.” “I’m wearing sweaty clothes and sneakers.” Briefly taking his eyes off the road, he glanced at her. “I think you look nice.” “Says the man in a dress shirt and tie.” “Trust me, you could wear a sack and I’d still be the inappropriate factor in the equation. Let’s stop and have dinner. We’ll go someplace small and quiet.” She sighed. “Fine. But you have to take off your tie and un-tuck your shirt.” “What?” “Either that or I’m not going. I look like a slob.” His fingers noticeably tightened on the wheel. “Fine.” When they arrived at the restaurant, a little corner place with outdoor seating and Italian cuisine, Elliot stood at the car door and loosened his tie. After unclasping the top button of his shirt, he frowned at his hips. “My shirttails will be wrinkled. Can’t this be enough?” She laughed at how uncomfortable the idea of wrinkles made him. “Fine.” Untwisting the clip in her hair, she flipped her head over and shook out her waves, hoping to hide the fact that she was in an old tank top with a bleach stain on the side. Flipping back, she paused as she caught him staring. “What?” His eyes were wide behind his glasses. “Nothing.” He shook his head and looked away. He took her hand and escorted her into the restaurant. The smell of delicious pasta cranked up her hunger. The hostess greeted them, and before Nadia could manage a word, Elliot asked for a private table in the back. They were escorted to the rear of the restaurant, far away from all other patrons. “Do they know you here?” He seemed to have some pull. “No, but if you make a direct request people don’t often tell you no.” She raised a brow. “I’ll have to remember that trick.” For as gentle as he was, he had a knack for being equally commanding. His clout was subtle but undeniable. She wondered if he even realized the influence he held over others. He wore authority very well.

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

That's Branton, Michigan, by the way. Don't try to find it on a map - you'd need a microscope. It's one of a dozen dinky towns north of Lansing, one of the few that doesn't sound like it was named by a French explorer. Branton, Michigan. Population: Not a Lot and Yet Still Too Many I Don't Particularly Care For. We have a shopping mall with a JCPenny and an Asian fusion place that everyone says they are dying to try even though it’s been there for three years now. Most of our other restaurants are attached to gas stations, the kind that serve rubbery purple hot dogs and sodas in buckets. There’s a statue of Francis B. Stockbridge in the center of town. He’s a Michigan state senator from prehistoric times with a beard that belongs on Rapunzel’s twin brother. He wasn’t born in Branton, of course – nobody important was ever born in Branton – but we needed a statue for the front of the courthouse and the name Stockbridge looks good on a copper plate. It’s all for show. Branton’s the kind of place that tries to pretend it’s better than it really is. It’s really the kind of place with more bars than bookstores and more churches than either, not that that’s necessarily a bad thing. It’s a place where teenagers still sometimes take baseball bats to mailboxes and wearing the wrong brand of shoes gets you at least a dirty look. It snows a lot in Branton. Like avalanches dumped from the sky. Like heaps to hills to mountains, the plows carving their paths through our neighborhood, creating alpine ranges nearly tall enough to ski down. Some of the snow mounds are so big you can build houses inside them, complete with entryways and coat closets. Restrooms are down the hall on your right. Just look for the steaming yellow hole. There’s nothing like that first Branton snow, though. Soft as a cat scruff and bleach white, so bright you can almost see your reflection in it. Then the plows come and churn up the earth underneath. The dirt and the boot tracks and the car exhaust mix together to make it all ash gray, almost black, and it sickens your stomach just to look at it. It happens everywhere, not just Branton, but here it’s something you can count on.

ACT I Dear Diary, I have been carrying you around for a while now, but I didn’t write anything before now. You see, I didn’t like killing that cow to get its leather, but I had to. Because I wanted to make a diary and write into it, of course. Why did I want to write into a diary? Well, it’s a long story. A lot has happened over the last year and I have wanted to write it all down for a while, but yesterday was too crazy not to document! I’m going to tell you everything. So where should we begin? Let’s begin from the beginning. I kind of really want to begin from the middle, though. It’s when things got very interesting. But never mind that, I’ll come to it in a bit. First of all, my name is Herobrine. That’s a weird name, some people say. I’m kinda fond of it, but that’s just me I suppose. Nobody really talks to me anyway. People just refer to me as “Him”. Who gave me the name Herobrine? I gave it to myself, of course! Back in the day, I used to be called Jack, but it was such a run-of-the-mill name, so I changed it. Oh hey, while we’re at the topic of names, how about I give you a name, Diary? Yeah, I’m gonna give you a name. I’ll call you… umm, how does Doris sound? Nah, very plain. I must come up with a more creative name. Angela sounds cool, but I don’t think you’ll like that. Come on, give me some time. I’m not used to coming up with awesome names on the fly! Yes, I got it! I’ll call you Moony, because I created you under a full moon. Of course, that’s such a perfect name! I am truly a genius. I wish people would start appreciating my intellect. Oh, right. The story, right, my bad. So Moony, when it all started, I was a miner. Yep, just like 70% of the people in Scotland. And it was a dull job, I have to say. Most of the times, I mined for coal and iron ore. Those two resources were in great need at my place, that’s why so many people were miners. We had some farmers, builders, and merchants, but that was basically it. No jewelers, no booksellers, no restaurants, nothing. My gosh, that place was boring! I had always been fascinated by the idea of building. It seemed like so much fun, creating new things from other things. What’s not to like? I wanted to build, too. So I started. It was part-time at first, and I only did it when nobody was around. Whenever I got some free time on my hands, I spent it building stuff. I would dig out small caves and build little horse stables and make boats and all. It was so much fun! So I decided to take it to the next level and left my job as a miner. They weren’t paying me well, anyway. I traveled far and wide, looking for places to build and finding new materials. I’m quite the adrenaline junkie, I soon realized, always looking for an adventure.