Rhubarb Quotes

Well, art is art, isn't it? Still, on the other hand, water is water! And east is east and west is west and if you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does. Now, uh... now you tell me what you know.

To-day I think Only with scents, - scents dead leaves yield, And bracken, and wild carrot's seed, And the square mustard field; Odours that rise When the spade wounds the root of tree, Rose, currant, raspberry, or goutweed, Rhubarb or celery; The smoke's smell, too, Flowing from where a bonfire burns The dead, the waste, the dangerous, And all to sweetness turns. It is enough To smell, to crumble the dark earth, While the robin sings over again Sad songs of Autumn mirth." - A poem called DIGGING.

We hand the meat over to Greasy Sae in the kitchen. She likes District 13 well enough, even though she thinks the cooks are somewhat lacking in imagination. But a woman who came up with a palatable wild dog and rhubarb stew is bound to feel as if her hands are tied here.

On rainy afternoons, embroidering with a group of friends on the begonia porch, she would lose the thread of the conversation and a tear of nostalgia would salt her palate when she saw the strips of damp earth and the piles of mud that the earthworms had pushed up in the garden. Those secret tastes, defeated in the past by oranges and rhubarb, broke out into an irrepressible urge when she began to weep. She went back to eating earth. The first time she did it almost out of curiosity, sure that the bad taste would be the best cure for the temptation. And, in fact, she could not bear the earth in her mouth. But she persevered, overcome by the growing anxiety, and little by little she was getting back her ancestral appetite, the taste of primary minerals, the unbridled satisfaction of what was the original food. She would put handfuls of earth in her pockets, and ate them in small bits without being seen, with a confused feeling of pleasure and rage, as she instructed her girl friends in the most difficult needlepoint and spoke about other men, who did not deserve the sacrifice of having one eat the whitewash on the walls because of them. The handfuls of earth made the only man who deserved that show of degradation less remote and more certain, as if the ground that he walked on with his fine patent leather boots in another part of the world were transmitting to her the weight and the temperature of his blood in a mineral savor that left a harsh aftertaste in her mouth and a sediment of peace in her heart.

Peeta crouches down on the other side of her and strokes her hair. When he begins to speak in a soft voice, it seems almost nonsensical, but the words aren’t for me. “With my paint box at home, I can make every color imaginable. Pink. As pale as a baby’s skin. Or as deep as rhubarb. Green like spring grass. Blue that shimmers like ice on water.

Unless it was about to cause you bodily harm, rot your rhubarb on the stalk, or carry off your children, weather ought either to be celebrated or ignored.

Gone are the days when the old country doctor would drive out to your house and amputate your infected leg for a basket of goose eggs and a rhubarb pie.

If you take cranberries and stew them like applesauce, they taste much more like prunes than rhubarb does.

Thank God for, as I posted earlier, the glow of work accomplished. Because a few seconds later, someone on the internet mentioned pie. I don’t blame them. It’s a good subject. But pie was mentioned and I remembered there was strawberry-rhubarb pie in the refrigerator. So I went there. And pie there was none. I suspect the teenaged boy has inhaled it. And now I cling to life and hope as best I can, because my world is dark and pieless.

A friend cannot be owned That is plain to see Friendships must be shared, Just like our friend, Ruby

We must have beginner's mind, free from possessing anything, a mind that knows everything is in flowing change. Nothing exists but momentarily in its present form and color. One thing flows into another and cannot be grasped. Before the rain stops we hear a bird. Even under the heavy snow we see snowdrops and some new growth. In the East I saw rhubarb already. In Japan in the spring we eat cucumbers.

My aunt grows special rhubarb in dark sheds. They keep it dark and warm all winter and harvest it by candlelight and it’s the best stuff. She sells it for a fortune, btw.

Never rub another mans rhubarb

Cats are people, and the sooner the world accepts that fact, the better off the world will be.

I will go on my horse and bring you cinnamon and thyme, emeralds and clove, cloth of gold and cabbages." "And rhubarb.

....how good Mrs. West could have written such books and collected so many hard works, with all her family cares, is still more a matter of astonishment! Composition seems to me impossible with a head full of joints of mutton and doses of rhubarb.

Imagine This Life is not a bowl of cherries Ignore what's in the song It's not a bowl of things at all The song you see, is wrong Think of it as rhubarb And don't forget the custard A mixture of the sharp and sweet And a word to say when flustered.

Rhubarb, I would have proposed when you were in pigtails and bobby sox.

She looked like green rhubarb juice, and he had the expression of 'Damn!' all over him.

Believe me, a highly strung brain such as yours demands occasional relaxation from the strain of domestic surroundings. Forget for a little while that children want music lessons, and boots, and bicycles, with tincture of rhubarb three times a day; forget there are such things in life as cooks, and house decorators, and next-door dogs, and butchers’ bills. Go away to some green corner of the earth, where all is new and strange to you, where your over-wrought mind will gather peace and fresh ideas. Go away for a space and give me time to miss you, and to reflect upon your goodness and virtue, which, continually present with me, I may, human-like, be apt to forget, as one, through use, grows indifferent to the blessing of the sun and the beauty of the moon. Go away, and come back refreshed in mind and body, a brighter, better man—if that be possible—than when you went away.

I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was a fan, especially of the bitter, mushy, overcooked version. Yet sometimes a little bitterness could bring out the best in other flavors. Bitter rhubarb made sunny-day strawberry face the realities of life- and taste all the better for it. As I brushed the cakes with a deep pink glaze made from sweet strawberry and bottled rhubarb bitters, I hoped I would change rhubarb doubters. Certainly, the little Bundt cakes looked as irresistible as anything I had ever seen in a French patisserie.

Moominmamma had got up very early to pack their rucksacks, and was bustling to and fro with wooly stockings and packets of sandwiches, while down by the bridge Moominpappa was getting their raft in order. "Mamma, dar," said Moomintroll, "we can't possibly take all that with us. Everyone will laugh." "It's cold in the Lonely Mountains," said Moominmamma, stuffing in an umbrella and a frying pan. "Have you got a compass?" "Yes," answered Moomintroll, "but couldn't you at least leave out the plates -- we can easily eat off rhubarb leaves.

It won't be forever. You'll be in the dark for as long as it takes and then you'll come out...My aunt grows special rhubarb in dark sheds. They keep it dark and warm all winter and harvest it by candlelight and it's the best stuff...If rhubarb needs time in the dark maybe you do too.

You know why I’ve always liked your mouth, Rhubarb?” he asked in that whispery voice again, but it was twice as intimate as before. He let go of his prizes and reached up his free hand to rub his thumb over the bottom edge of her lip. Those shivers started again. “Even when you’re calling me names, it’s the perfect shape for kissing.” “There’s no shape for kissing.” She wasn’t quite sure how the words came out. Her brain was completely disconnected and so her mouth had to be on auto-pilot. Which explained why it didn’t do anything when his eyes closed and his lips descended to hers.

Is it the quality of addictiveness that renders a substance illicit? Not in the case of tobacco, which I am free to grow in this garden. Curiously, the current campaign against tobacco dwells less on cigarettes’ addictiveness than on their threat to our health. So is it toxicity that renders a substance a public menace? Well, my garden is full of plants—datura and euphorbia, castor beans, and even the leaves of my rhubarb—that would sicken and possibly kill me if I ingested them, but the government trusts me to be careful. Is it, then, the prospect of pleasure—of “recreational use”—that puts a substance beyond the pale? Not in the case of alcohol: I can legally produce wine or hard cider or beer from my garden for my personal use (though there are regulations governing its distribution to others). So could it be a drug’s “mind-altering” properties that make it evil? Certainly not in the case of Prozac, a drug that, much like opium, mimics chemical compounds manufactured in the brain.

(A) friend doesn't belong to anyone. Friendship is not something you own. Friendship is something you share. To have a friend, you must be a friend. There is no other way.

Forget Luke. WWHSD? What would Han Solo do?

If you take cranberries and stew them like applesauce, they taste much more like prunes than rhubarb does.

. . . blah blah blah and rhubarb.

You look even better than you did before," he added in a quiet voice. "I'm the one returning to the party with his rhubarb at full rise.

The path has a cottage garden on both sides; clumps of old-fashioned flowers ran all over each other: lamb's ear, mint, & rhubarb, roses, forget-me-nots, bleeding hearts & wisteria. I walked very slowly, savoring. At the end of the slate path was the house, very recognizable now... "As nearly perfect a little place as I ever lived in" is how Beatrix described it.

Thanks to Lana Turner, Eleven Eleven, The Nation, LIT Magazine (USA), Critical Quarterly (UK), Beautiful Outlaw Press, no press, The Capilano Review, cv2, Rhubarb and Centre A Gallery (Canada).

I hate you. You are the reason fungus exists. You are the slime that grows in swamps that even acid can’t break down—” “How long do you plan to keep this up, Rhubarb?” “Why?” “Because I was going to hail down a bottle of beer and I figured you might get thirsty having your mouth open so much.” “Make it a white wine and I’ll keep it short.” “No, you won’t, but it might slow you down. Be right back.

The pond lay to the south of the house. To get there you went out the back entrance, and down the narrow twisting path, pushing past the overgrown bracken that, in the early autumn, would still be blocking your way. Or if there were no guardians around, you could take a short cut through the rhubarb patch. Anyway, once you came out to the pond, you’d find a tranquil atmosphere waiting, with ducks and bulrushes and pond-weed.

Well, it was awful said," said Felicity, wiping her eyes. "But it was long ago and we can't do any good by crying over it now. Let us go and get something to eat. I made some nice little rhubarb tarts this morning.

Et que faudrait-il faire ? Chercher un protecteur puissant, prendre un patron, Et comme un lierre obscur qui circonvient un tronc Et s'en fait un tuteur en lui léchant l'écorce, Grimper par ruse au lieu de s'élever par force ? Non, merci ! Dédier, comme tous ils le font, Des vers aux financiers ? se changer en bouffon Dans l'espoir vil de voir, aux lèvres d'un ministre, Naître un sourire, enfin, qui ne soit pas sinistre ? Non, merci ! Déjeuner, chaque jour, d'un crapaud ? Avoir un ventre usé par la marche ? une peau Qui plus vite, à l'endroit des genoux, devient sale ? Exécuter des tours de souplesse dorsale ?... Non, merci ! D'une main flatter la chèvre au cou Cependant que, de l'autre, on arrose le chou, Et donneur de séné par désir de rhubarbe, Avoir son encensoir, toujours, dans quelque barbe ? Non, merci ! Se pousser de giron en giron, Devenir un petit grand homme dans un rond, Et naviguer, avec des madrigaux pour rames, Et dans ses voiles des soupirs de vieilles dames ? Non, merci ! Chez le bon éditeur de Sercy Faire éditer ses vers en payant ? Non, merci ! S'aller faire nommer pape par les conciles Que dans des cabarets tiennent des imbéciles ? Non, merci ! Travailler à se construire un nom Sur un sonnet, au lieu d'en faire d'autres ? Non, Merci ! Ne découvrir du talent qu'aux mazettes ? Être terrorisé par de vagues gazettes, Et se dire sans cesse : "Oh ! pourvu que je sois Dans les petits papiers du Mercure François" ?... Non, merci ! Calculer, avoir peur, être blême, Préférer faire une visite qu'un poème, Rédiger des placets, se faire présenter ? Non, merci ! non, merci ! non, merci ! Mais... chanter, Rêver, rire, passer, être seul, être libre, Avoir l'œil qui regarde bien, la voix qui vibre, Mettre, quand il vous plaît, son feutre de travers, Pour un oui, pour un non, se battre, - ou faire un vers ! Travailler sans souci de gloire ou de fortune, À tel voyage, auquel on pense, dans la lune ! N'écrire jamais rien qui de soi ne sortît, Et modeste d'ailleurs, se dire : mon petit, Sois satisfait des fleurs, des fruits, même des feuilles, Si c'est dans ton jardin à toi que tu les cueilles ! Puis, s'il advient d'un peu triompher, par hasard, Ne pas être obligé d'en rien rendre à César, Vis-à-vis de soi-même en garder le mérite, Bref, dédaignant d'être le lierre parasite, Lors même qu'on n'est pas le chêne ou le tilleul, Ne pas monter bien haut, peut-être, mais tout seul !

just begged the question: If it took so long for one of the best hospitals in the world to get to this step, how many other people were going untreated, diagnosed with a mental illness or condemned to a life in a nursing home or a psychiatric ward? CHAPTER 30 RHUBARB By my twenty-fifth day in the hospital, two days after the biopsy, with a preliminary diagnosis in sight, my doctors thought it was a good time to officially assess my cognitive skills to record a baseline.

continually amazed at just how many skills and crafts could go into making “a lovely home”—the patchwork quilts you could sew, the curtains you could ruffle, the cucumbers you could pickle, the rhubarb you could make into jam, the icing-sugar decorations you could create for your Christmas cake—which you were supposed to make in September at the latest (for heaven’s sake)—and at the same time remember to plant your indoor bulbs so they would also be ready for “the festive season,” and it just went on and on, every month a list of tasks that would have defeated Hercules and that was without the everyday preparation of meals,

Zenia,” he said, “I’m not good at it—tea and cakes. I have no patience with it.” She looked directly at him. “I suppose you would prefer to eat on the ground with your fingers?” Her dry remark seemed to take him aback. He looked at her with a faint frown. “Shall I sprinkle some sand on the butter,” she asked, “to put you more at ease?” He tilted up one corner of his mouth. “No.” He lifted his cup, extending his little finger with an exaggerated delicacy. “I can play, if I must. How does your dear aunt do, Lady Winter? I hear she has the vapors once an hour. I have a receipt for a rhubarb plaster—most efficacious! Of course, if you prefer a more permanent cure, nothing can surpass a fatal dose of arsenic.

Churchill was unusually crabby. “Too little sleep made the P.M. irritable all morning,” Colville wrote. By lunch, he was “morose.” The proximate cause had nothing to do with the war or Roosevelt but, rather, with his discovery that Clementine had used his treasured honey, sent to him from Queensland, Australia, for the frivolous objective of sweetening rhubarb.

There was still a line, but a bit of waiting was a good thing; you need time to choose between pink grapefruit and raspberry sorbet or cinnamon and honey nougat ice cream. They serve golf ball-sized scoops, so you have to be a real purist to walk away with just one boule. Courtney and I both got doubles- pear and cacao amer (bitter chocolate) for her, peach and rhubarb for me.

Hey, Rhubarb, we may need to rethink our approach.” “No, we don’t.” “I’ve only got one hand here, kiddo. Maybe if I grab the middle-” “If you grab the middle, it’ll be the last thing that hand ever does!” He pondered that as if it explained something. “So I’m guessing then you don’t get a lot of company down here.” “Bobby, so help me, I will rip your arm off and beat you with it, do you hear me?” “Okay, geez. Let me just get a look—” He picked her skirt up and pulled it over his head. “Bobby!” She was actually too mortified to even scream so it came out like a squeak from a dying rat. “Dammit, there’s no light under here, can’t see a thing.” Thank God for small blessings. “Get out of there!” “Tell you what, how about you use your spare hand and I use mine on either side of your hips and we yank together.

He ordered oxtail soup and enjoyed it heartily. Then he glanced at the menu for the fish, ordered a haddock and, seized with a sudden pang of hunger at the sight of so many people relishing their food, he ate some roast beef and drank two pints of ale, stimulated by the flavor of a cow-shed which this fine, pale beer exhaled. His hunger persisted. He lingered over a piece of blue Stilton cheese, made quick work of a rhubarb tart, and to vary his drinking, quenched his thirst with porter, that dark beer which smells of Spanish licorice but which does not have its sugary taste. He breathed deeply. Not for years had he eaten and drunk so much. This change of habit, this choice of unexpected and solid food had awakened his stomach from its long sleep. He leaned back in his chair, lit a cigarette and prepared to sip his coffee into which gin had been poured.

Because sometimes evil didn’t show its ugly self; it could put on the clothes of an ordinary boy. The boy could sit across the table from you, a stray lock of hair hanging in his eyes. He could be doing all the regular things boys do, shoveling in the mashed potatoes, pushing the peas around on his plate, preferring peach cobbler over rhubarb in the late summer while the wasps batted the window screen and the fan on the sideboard rotated.

Although the noise of the chattering clientele is much more significant than the topics of their chatter, it does finally constitute that type of social and indistinct expression that we refer to as rhubarb. The very particular volume in which people tell each other their news seems to generate all by itself that acoustic chiaroscuro, a sounding murk, in which every communication seems to lose its edges, truth projects the shadow of a lie, and a statement seems to resemble its opposite.

He sat down to dinner. She took the frying pan. "Now what business had you to be making rhubarb fritters," he said to her, "when you've no time?" "Because I choose to make fritters," she said. "And I shall be ready as soon as you are." She made the fritters because he was only home for his dinner this one week-day, and he liked them... "It's just like a woman," he said, "to go dabbling in the frying pan when she ought to be getting ready to go somewhere." "And it's just like a boy, to think he knows everything," she said. She put the sweets in front of him.

He criss-crossed the kitchen-garden beyond the asparagus beds: fruit trees and strawberry beds and bean poles and a chicken-wire enclosure where raspberry canes and gooseberry bushes and currant bushes lived sheltered from the attack of birds. Beside the gooseberry wire grew a row of rhubarb. Each clump was covered with the end of an old tub or pot drain-pipe with sacking over the top. Between the loose staves of one of the tubends was something white—a piece of paper. It was folded, and addressed in a childish hand—if one could call it an address: ‘To Oberon, King of Fairies.’ Tom certainly did not want to be mixed up with talk of fairies and that kind of thing; and he moved very quickly away from the rhubarb bed.

For being so early in the season, the tables on either side of the street were heavily laden with produce. I could see English peas, asparagus, arugula, several varieties of chard, kale, rhubarb, radishes... My mouth tingled as I walked slowly from booth to booth, drinking in the knowledge that the food I was checking out had not been trucked over the Jersey Turnpike or from a far-flung spot upstate, but from somewhere nearby, where people still felt dirt in their hands and not just in their nostrils after a day of walking in the city. I paused at the end of a block, and my gaze zeroed in on a mountain of gorgeous strawberries a few stands down. Cutting in and out of the throng, I reached the stand and stood under a banner that read FORSYTHIA FARMS. I crouched to be eye level with the berries, narrowing my eyes at their color, shape, and size. The red was deep, but still bright. Shape: irregular, as they should be, and still shooting delightful stems that poked out the tops like tiny berets. The berries weren't too small, and best of all, not too large. No Costco mutants, I was pleased to note.

Flour on the floor makes my sandals slip and I tumble into your arms. Too hot to bake this morning but blueberries begged me to fold them into moist muffins. Sticks of rhubarb plotted a whole pie. The windows are blown open and a thickfruit tang sneaks through the wire screen and into the home of the scowly lady who lives next door. Yesterday, a man in the city was rescued from his apartment which was filled with a thousand rats. Something about being angry because his pet python refused to eat. He let the bloom of fur rise, rise over the little gnarly blue rug, over the coffee table, the kitchen countertops and pip through each cabinet, snip at the stumpy bags of sugar, the cylinders of salt. Our kitchen is a riot of pots, wooden spoons, melted butter. So be it. Maybe all this baking will quiet the angry voices next door, if only for a brief whiff. I want our summers to always be like this—a kitchen wrecked with love, a table overflowing with baked goods warming the already warm air. After all the pots are stacked, the goodies cooled, and all the counters wiped clean—let us never be rescued from this mess.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

right now my mind is full of images, an overwhelming flood of memories and ideas—you have any idea how many memories are buried in the mind? Fishing for bluegill on Lake Argyle with my father, the hook caught in his thumb, forcing it through the other side and cutting it off with wirecutters, the severed barb flying dangerously into the air spinning its cut facet gleaming in the sun and I jerking back for fear it would plunge into my eye, squinting protectively, opening my eyes again it is mud, all mud, a universe of mud and the mortar shell has just taken flight, my fingers jammed into my ears, the smell of the explosion penetrating my sinuses making them clench up and bleed, the shell exploding in the trees, a puff of white smoke but the trees are still there and the gunfire still raining down like hailstones on the cellar door on the day that the tornado wrecked our farmhouse and we packed into my aunt’s fruit cellar and I looked up at the stacked mason jars of rhubarb and tomatoes and wondered what would happen to us when the glass shattered and flew through the air like the horizontal sleet of Soldier Field on the day that I caught five for eighty-seven yards and put such a hit on Cornelius Hayes that he took five minutes to get up. God, I can see my entire life!

...and the smells, you know, the smells- I mean, if only our customers knew; they haven't got a clue about the greatness of these things when they buy them the next morning; you see, when the muffins come down the conveyor belt, and they're thrown from their pockets in the rack pans as the belt turns down-well, this paddlewheel action, if you're standing right there, flings this absolutely amazing hot aroma right into your face-from the Oat Brans, from the Banana-Rhubarbs, especially from the Double Double Chocolates; and then the muffins themselves are so warm and nice-shaped, like these great little trumpet mutes of cake like texture, and you're feeling this kind of glistening inside your cheeks, this liquidy glowing, and you're thinking that these muffins would, you know, just fit so well right in your fist, where you could take them and shove them sugar-warm right into your face-just fill up your mouth and chew and chomp, densely, sweet-texturedly, liquidly ... ; and then, you know, while you're sweet-chomping, it would be like you could smell them with your entire mouth, with your entire sinuses, with your pores...; but all this is gone by the time the muffins are distributed to the delis and diners in the morning, all dead and cold and dry; in fact, no one out there even has the beginning of a clue how good this shit is;

Nine hundred species of native plants. I have a feeling you’re someone who will appreciate that we grow the real beauties here,” Eudora said. “Not the gaudy sun perennials that want to flash everything they’ve got like cheap hookers. You have to look hard to find the pockets of beauty in my garden.” “Your garden?” But Eudora was no longer listening. She strode ahead, slowing down when they entered an intimate fairy-tale forest. The path narrowed and switched to pale stone. Crazy paving, Tom would have called it—stone slabs haphazardly slotted together in a way that defied time, feet, and the extremes of weather. The formal, structured sweep of the Historic Gardens was replaced by a hint of controlled but wild beauty. Above the towering hemlocks, the clouds broke apart to reveal slashes of blue sky. Eudora was right—so many pockets of beauty if you looked hard enough: trailing catkins and clusters of reddish pitcher plants that looked like rhubarb stalks with curling ends. (Such fascination he’d had for carnivorous plants after Tom had shown him a picture of a Venus flytrap in Encyclopædia Britannica.) A dead stick jutted up through the leaves; the sign next to it read “Northern Catalpa.” He would research that on the Web when he got to the office. See if he could find a picture of it in full leaf. “Here, smell this.” Eudora had stopped by a small, unimpressive tree, but as Felix moved close, he spotted tiny pom-poms of reddish blooms. He had never seen anything quite so weird or wonderful. Ella should definitely plant one of those. “Hmm.” “Witch hazel.

So much for the famous 'Hoosier hospitality.' When we moved to our new house, no one stopped by with strawberry rhubarb pie or warm wishes. Our neighbors must have taken one look at David and Jerome and locked their doors - and minds - against us

The following houseplants are poisonous, some in very small doses: Dumb cane, English ivy, foxglove, hyacinth bulbs (and leaves and flowers in quantity), hydrangea, iris rootstalk and rhizome, lily of the valley, philodendron, Jerusalem cherry. Outdoor plants that are poisonous include: Azalea, rhododendron, caladium, daffodil and narcissus bulbs, daphne, English ivy, foxglove, hyacinth bulbs (and leaves and flowers in quantity), hydrangea, iris rootstalk and rhizome, Japanese yew seeds and leaves, larkspur, laurel, lily of the valley, morning glory seeds, oleander, privet, rhubarb leaves, sweet peas (especially the “peas,” which are the seeds), tomato plant leaves, wisteria pods and seeds, yews. Holiday favorites holly and mistletoe, and to a lesser extent, poinsettia (which is irritating but not poisonous), are also on the danger list.

It’s accepted wisdom that we can only get the calcium we need for healthy bones from cow’s milk, but that’s so very, very wrong. There are over 20 plant-based foods alone that contain calcium. You just need to ensure your diet contains a good variety of alternative sources. Here are some good foods to include: •    Fish: Fish with soft bones, such as anchovies and sardines. •    Vegetables: Broccoli, bok choy, cabbage, chard, kale, arugula and watercress. •    Legumes/beans: Chickpeas, kidney beans, lentils, peanuts and tempeh. •    Grains: Amaranth, brown rice, quinoa and teff. •    Nuts and seeds: Almonds, Brazil nuts, sesame seeds, sunflower seeds and tahini (sesame seed paste). •    Fruits: Figs, rhubarb and calcium-enriched juices. Find

rhubarb wine and cowslip beer, cured

UNSAFE Human Foods Below is a list of harmful foods for dogs. This is not a complete list, but a common list of foods known to be harmful to our canine friends. If you are unsure of a food that you wish to add to your dog’s diet, please consult a veterinarian or expert on dog nutrition. Onions: Both onions and garlic contain the toxic ingredient thiosulphate. However, onions are more dangerous than garlic because of this toxin. Many dog biscuits contain trace amounts of garlic, and because of this small amount, there is no threat to the health of your dog. This poison can be toxic in one large dose, or with repeated consumption that builds to the toxic level in the dog’s blood. Chocolate: Contains theobromine, a compound that is a cardiac stimulant and a diuretic. This can be fatal to dogs. Grapes: Contains an unknown toxin that can affect kidney, and in large enough amounts can cause acute kidney failure. Raisins: (Same as above) Most Fruit Pits and Seeds: Contains cyanogenic glycosides, which if consumed can cause cyanide poisoning. The fruits by themselves are okay to consume. Macadamia Nuts: Contains an unknown toxin that can be fatal to dogs. Most Bones: Should not be given (especially chicken bones) because they can splinter and cause a laceration of the digestive system or pose a choking hazard because of the possibility for them to become lodged in your pet’s throat. Potato Peelings and Green Potatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Rhubarb leaves: Contains high amount of oxalates. Broccoli: Broccoli should be avoided, though it is only dangerous in large amounts. Green parts of tomatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Yeast dough: Can produce gas and swell in your pet’s stomach and intestines, possibly leading to a rupture of the digestive system. Coffee and tea: (due to the caffeine) Alcoholic Beverages: Alcohol is very toxic to dogs and can lead to coma or even death. Human Vitamins: Vitamins containing iron are especially dangerous. These vitamins can cause damage to the lining of the digestive system, the kidneys, and liver. Moldy or spoiled foods: There are many possible harmful outcomes from spoiled foods. Persimmons: These can cause intestinal blockage. Raw Eggs: Potential for salmonella. Salt: In large doses can cause an electrolyte imbalance. Mushrooms: Can cause liver and kidney damage. Avocados: Avocado leaves; fruit, seeds, and bark contain a toxin known as persin. The Guatemalan variety that is commonly found in stores appears to be the most problematic. Avocados are known to cause respiratory distress in other animals, but causes less harmful problems in dogs. It is best to avoid feeding them to your dog. Xylitol: This artificial sweetener is not healthy for dogs.

— Non. Chatmousse s’appelait Rhubarbe. Mais Edmund et toi aviez décidé que ce serait bien plus drôle de dire Rhumoustaches, et… — C’est vrai que Rhumoustaches est bien plus drôle. Georgie pinça les lèvres. Elle se retenait manifestement de rire. — Je veux dire, continua Nicholas, qui appelle « Rhubarbe » une créature vivante ?

My Easter smells are the cinnamon and mixed spices in the hot cross buns, and the rosemary and mint sauce with the roast lamb. The grassy tang of rhubarb and real muddy wet grass from the egg rolling. And of course, lots and lots of milk chocolate. My scents for Easter are: Angel by Thierry Mugler Anima Dulcis by Arquiste Musc Maori by Parfumerie Générale Blue North by Agonist Opium by Yves Saint Laurent English Pear & Freesia by Jo Malone London La Tulipe by Byredo

What was she supposed to say? That life as she knew it would never be the same? That instead of being home where she belonged, selecting the very brightest rhubarb stalks, or watching the cherry trees blossom, or assisting with the lambing, she was here, desperate to find someone to marry her because her life was no longer hers to control?

She loved rhubarb pie. She loved the morning sun. She loved drying the sheets on the clothesline, even in the dead of winter. She loved a good pot of jasmine tea. She loved orange rinds and gossip and peacock feathers. She loved plums." "Plums. Greengage plums?" "Yes, greengage plums.

Cigarettes. Over eighteen. Lighter. Death wish. I think you’re good to go,” said Gary. Martin

She wanted any words but the one from the label: lavender, the only one I knew. I waved the strip under one nostril and then the other, inhaling again. I thought of the bright purple bars of soap in my father’s home, the ones collected by my stepmother, Cyndi. I thought of the pillow that had slowly deflated at Alinea those months before, the one under a plate of deconstructed rhubarb, a scientific coda to a symphonic meal.

If you take cranberries and stew them like applesauce they taste much more like prunes than rhubarb does.

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

I know you just want to keep me safe. But keeping me safe and making me feel safe don't have to be two different things.

year and ring in the new. Rhubarb, the April fruit. I’m a monkey’s uncle.

Oh, you smell delicious! What've you been baking today?" "Roasted strawberries and rhubarb for a mascarpone ice cream. Lemon tart pastry, mint meringues, sun-dried tomato rolls, honey cake.

Our take on a rhubarb and custard," Susan announces. "Rhubarb sorbet on the bottom, topped with whipped custard and a candied rhubarb sweet." It's served in small egg-shaped glasses, so you can see the layers: bright pink sorbet on the bottom, rich lemon-yellow custard, whipped to airy delicacy, topped with a wafer-thin, jewel-like disc of rhubarb that's been roasted, pressed flat, and encased in rhubarb-flavored praline. The chef takes two bites of it, then sits back, sighs, and looks at his plate for a while. Susan feels like melting into the floor. He hates it! What went wrong? Is it too simple? She worried about that. Maybe she should have done a tart or a mille-feuille. "This tastes of summer," the chef says at last. "Every bit of it is delightful and delicious- it's so light and airy and enjoyable." "I totally agree," says the presenter. "It's the perfect follow-up to something as heavy as those ribs, and the flavors remind me of rhubarb and custard sweets, which really takes me back." "Yeah, me too." The blogger nods. "Raiding the sweet shop after school.

Flour on the floor makes my sandals slip and I tumble into your arms. Too hot to bake this morning but blueberries begged me to fold them into moist muffins. Sticks of rhubarb plotted a whole pie. The windows are blown open and a thickfruit tang sneaks through the wire screen and into the home of the scowly lady who lives next door. …. Our kitchen is a riot of pots, wooden spoons, melted butter. So be it. Maybe all this baking will quiet the angry voices next door, if only for a brief whiff. I want our summers to always be like this—a kitchen wrecked with love, a table overflowing with baked goods warming the already warm air. After all the pots are stacked, the goodies cooled, and all the counters wiped clean—let us never be rescued from this mess.

Old and New (The Sonnet) Old is not necessarily gold, New is not necessarily cool. Stereotypes without scrutiny, Sustain only a society of fools. Answer to one stereotype is not another, Answer to one assumption is not another. To make assumption is not wrong but, To assume it as truth supreme is rhubarb. Perception is all about assumption, Our brain hasn't evolved to observe reality. Biases prevent the observation of biases, unless, You are hellbent to expand across comfort and luxury. Stereotypes are archetypes of self-preservation. Look outside the self and you'll find assimilation.

Nutritional compounds for the “Repair” phase include: •     Nutritional compounds to support gastric inflammation, increase mucous formation, and maintain healthy gastric lining. Key ingredients include deglycyrrhizinated licorice root, glutamine, flavanoids (catechin), bismuth citrate, gamma-oryzanol, rhubarb officiniale, and mastic gum. • L-Glutamine powder: 1,500 mg three times a day

You’ve taken the last of my Marmalade Surprises!” cries Mrs. Quoad, having now with conjuror’s speed produced an egg-shaped confection of pastel green, studded all over with lavender nonpareils. “Just for that I shan’t let you have any of these marvelous rhubarb creams.” Into her mouth it goes, the whole thing. “Serves me right,” Slothrop, wondering just what he means by this, sipping herb tea to remove the taste of the mayonnaise candy—oops but that’s a mistake, right, here’s his mouth filling once again with horrible alkaloid desolation, all the way back to the soft palate where it digs in. Darlene, pure Nightingale compassion, is handing him a hard red candy, molded like a stylized raspberry . . . mm, which oddly enough even tastes like a raspberry, though it can’t begin to take away that bitterness. Impatiently, he bites into it, and in the act knows, fucking idiot, he’s been had once more, there comes pouring out onto his tongue the most godawful crystalline concentration of Jeez it must be pure nitric acid, “Oh mercy that’s really sour,” hardly able to get the words out he’s so puckered up, exactly the sort of thing Hop Harrigan used to pull to get Tank Tinker to quit playing his ocarina, a shabby trick then and twice as reprehensible coming from an old lady who’s supposed to be one of our Allies, shit he can’t even see it’s up his nose and whatever it is won’t dissolve, just goes on torturing his shriveling tongue and crunches like ground glass among his molars.

The car ploughed uphill through the long squalid straggle of Tevershall, the blackened brick dwellings, the black slate roofs glistening their sharp edges, the mud black with coal-dust, the pavements wet and black. It was as if dismalness had soaked through and through everything. The utter negation of natural beauty, the utter negation of the gladness of life, the utter absence of the instinct for shapely beauty which every bird and beast has, the utter death of the human intuitive faculty was appalling. The stacks of soap in the grocers’ shops, the rhubarb and lemons in the green-grocers’! the awful hats in the milliners’! all went by ugly, ugly, ugly, followed by the plaster-and-gilt horror of the cinema with its wet picture announcements, “A Woman’s Love!”, and the new big Primitive chapel, primitive enough in its stark brick and big panes of greenish and raspberry glass in the windows. The Wesleyan chapel, higher up, was of blackened brick and stood behind iron railings and blackened shrubs. The Congregational chapel, which thought itself superior, was built of rusticated sandstone and had a steeple, but not a very high one. Just beyond were the new school buildings, expensive pink brick, and graveled playground inside iron railings, all very imposing, and mixing the suggestion of a chapel and a prison. Standard Five girls were having a singing lesson, just finishing the la-me-do-la exercises and beginning a “sweet children’s song.” Anything more unlike song, spontaneous song, would be impossible to imagine: a strange bawling yell that followed the outlines of a tune. It was not like savages: savages have subtle rhythms. It was not like animals: animals mean something when they yell. It was like nothing on earth, and it was called singing... What could possibly become of such a people, a people in whom the living intuitive faculty was dead as nails, and only queer mechanical yells and uncanny will power remained?

Experience is like rhubarb. You got to add sugar to make a pie.

She could no more escape the conviction that rhubarb was a herb of all the virtues than the modern generation can avoid the illusion that Lady Chatterley's Lover is great literature.

green, leafy vegetables. The following is a top-ten list of nitrate-rich foods, in ascending order. As you’ll see, eight out of the top ten are greens. TOP-TEN FOOD SOURCES OF NITRATES 10. Beets 9. Swiss chard 8. Oak leaf lettuce 7. Beet greens 6. Basil 5. Mesclun greens 4. Butter leaf lettuce 3. Cilantro 2. Rhubarb 1. Arugula

There are plenty of foods that you should avoid giving to your dog: Fatty meats Raisins Grapes Citrus fruits; these can cause an upset stomach All members of the garlic family, including onions and garlic, can damage red blood cells Mushrooms Rhubarb Chocolate Dairy products. The Schnoodle does not have the lactase needed to break down lactose Nuts (many dogs have nut allergies, and it’s a good idea to avoid them all together) Yeast dough. This causes excess gas to develop Salts and salty items. These can cause sodium poisoning in some cases

I’ll save you a slice of strawberry rhubarb,” he told me when I’d looked at him too long, and I grinned in response, knowing that meant Good luck.

Meanwhile, on Dudley Road, stalks of rhubarb grew behind the blue-painted shed and roses bloomed on a bush above the cellar window. The swing set creaked. The stones in the garden path wobbled underneath my feet and there were pink sprigged cushions on the white wicker chairs on the porch. Inside, everything was pink and green, green and pink: the walls in my bedroom the color of the center of a raspberry thumbprint cookie, the floors the color of the sliver of green in after-dinner mints; the floor in my parents' bedroom the same, and the walls a smudged baby pink.

Kyphi is a mixture of sixteen ingredients — honey, wine, raisins, cyperus [? galingale], resin, myrrh, aspalathus, seselis [hartwort]; mastic, bitumen, thryon [a kind of reed or rush], dock [monk’s rhubarb], as well as of both junipers (arceuthids — one called the greater, the other the less), cardamom, and reed [orris-root, or root of sweet flag].

Alice had been hired as our pastry chef. She baked her pies in the morning, or off site, and brought them in as needed. They were beautiful, and let's be honest, the world needed some of her magic pies. Pecan, peach, strawberry rhubarb, lemon chiffon, chess, chocolate pudding... the list went on. She even made a root beer pie.

Artichokes Avocados Bean sprouts Beans, green Bok choy Broccoli Brussels sprouts Cabbage, green Celery Cucumbers with skin Grapes, green Green peas Kiwi, green Leafy greens Lettuce Limes Melons, honeydew Okra Olives, green Peppers, green Snow peas Watercress Zucchini with skin Red Beets Blood oranges Cabbage, red Cherries Cranberries (fresh or frozen without sugar) Grapefruit, pink or red Grapes, red Onions, red Peppers, red Plums, red Pomegranates Radicchio Radishes Raspberries, red Rhubarb Rooibos tea Strawberries Tomatoes Watermelons Blue/Purple/Black Aronia berries (grown throughout North America and Europe) Black currants Black mulberries Blackberries Blueberries Boysenberries Dates Eggplants Elderberries Figs, purple Grapes, black or purple Huckleberries Kale, purple Marionberries Olives, black Plums, black Prunes Purple heirloom carrots Purple yams or potatoes (remember these are starchy—and these must be pigmented all the way through in order to count in this category) Raisins Raspberries, black Yellow/Orange Apricots Cantaloupe Carrots Ginger root Grapefruit, yellow Kiwi, golden Lemon Mangoes Muskmelons Nectarines Oranges Papayas Peaches Peppers, orange and yellow Persimmons Pineapples Pumpkins Squash, summer and winter Starfruit Sweet potatoes and yams Tangerines Turmeric root

Unlike the deer meat, this reached the table still shaped like fish, though its flavor and stringy texture reminded her of a mild and oily rhubarb.

Berthillon's ice cream is dense and creamy--- served, in keeping with French rules of moderation, in golf-ball-size scoops. You have to be a real purist to order a simple (pronounced samp-le"). I usually ordered a double (doob-le"). Menthe (fresh mint), Créole (rum raisin), and nougat-miel (honey-nougat) are at the top of my list. But as good as the ice cream is, it's the sorbets that are Berthillon's real standouts. I almost always order cacao amer, a bitter chocolate sorbet so dark it's closing in on black. My second scoop depends on the season: pear, melon, rhubarb, or framboise à la rose (raspberry with a hint of rose). But habit often sets in and I go back to my old favorite: fraise des bois (wild strawberry). These tiny gem-like fruits are the equivalent of strawberry grenades, releasing a tart, concentrated flavor that downgrades every other strawberry I've tasted to the level of Bubblicious.

Top Ten Common Food Sources of Nitrates 1. Arugula 2. Rhubarb 3. Cilantro 4. Butter Leaf Lettuce 5. Spring Greens (e.g., Mesclun Mix) 6. Basil 7. Beet Greens 8. Oak Leaf Lettuce 9. Swiss Chard 10. Beets

Instead, his lips brushed over the tip of my index finger in a kiss that was feather light and yet hummed through every part of me: my throat, my chest, my inner thighs, all the way to my toes. My mouth dropped open with a small “Oh.” A flicker of a smile crossed his mouth before it landed on my next finger. His dark gaze collided with mine as he moved to the next, and heat crept across every inch of my flesh, pooling at my core. With each kiss, that thrumming in my body rose, my nipples tightened, and the dark flavour of night built on my tongue, sparked with starlight and rhubarb. If he’d asked me to strip bare, to bend over the table and let him fuck me, to marry him, to anything at that moment, I’d have agreed in an instant. But all I could do was stare at his progress, my chest heaving as I tried to contain… everything. The magic, the thrumming resonance that threatened to shatter me, the burning, burning heat that must’ve made my cheeks as red as the jewels in their glass phials. When he reached my thumb, the pad dragged across his lower lip and I couldn’t have said whether it was him pressing it against his flesh or if I did. I didn’t care. By the time he moved to my right hand, starting with the thumb, I was swaying. When he whispered, “It is so,” against the very tip of my little finger, I almost swooned as a kick of pure energy throbbed through me. Chest heaving, cheeks flushed, he caught me. “Are you all right?” He searched my face, concern in his gaze. “Yes,” I breathed. My fingertips tingled. “Just… that was…” “Sorry, I’ve never done that before, I didn’t realise it would be so”—he swallowed and wet his lips—“heady.” “That’s one word for it.” I huffed

We window-shopped along Court Street, the closest thing Brooklyn has to Manhattan, perusing the indie clothing boutiques, bookstores, and Italian bakeries, and stopped at Frankies 457 Spuntino, a casual Italian restaurant that every young Brooklynite loves, to pound fresh ricotta, gnocchi, and meatballs. Afterward, I dragged us ten blocks out of the way to hit up Sugar Shop, a modern-retro candy store I loved, to load up on malt balls and gummies. We strolled the magnificent blocks of Victorian homes and green lawns in Ditmas Park, as if suddenly transported from the city's whirl to a faraway college town, perusing the rhubarb, Bibb lettuces, and buckets of fresh clams at the farmers' market, before demolishing fried egg sandwiches on ciabatta at the Farm on Adderly, one of the boroughs now-prolific farm-to-table restaurants. We shared pizza at Franny's: one red, one white, both pockmarked with giant charred blisters from the exceedingly hot brick oven. In a borough known for its temples of pizza worship, before it closed in the summer of 2017, Franny's was right up there, owing to the perfect flavors oozing from each simple ingredient, from the milky mozzarella to the salty-sweet tomato sauce to the briny black olives.

And a moment later he was telling me how one could sicken a man just by feeding him rhubarb and spinach at the same sitting, sicken him even to death if the portions were sufficient, and never set a bit of poison on the table at all.

THE TENANT of the Estancia Paso Roballos was a Canary Islander from Tenerife. He sat in a pink-washed kitchen, where a black clock hammered out the hours and his wife indifferently spooned rhubarb jam into her mouth.

4 oranges 5 rhubarb stalks 1 egg 1 tablespoon honey ½ teaspoon vanilla extract

And the crumble today is rhubarb-apple." She then turned to me. "I'll give you a minute to decide," she smiled, walking off to the kitchen. I lingered at the table, eyeing the golden brown topping of the crumble, clattering tea cups and intimate conversations dancing in the background. It was similar to Make My Cake's cobbler in that it was a giant dish of oozing fruit concealed by bits of topping- exactly what I had come for. Yet it was unmistakably French. While it was indeed messier than the gâteaux I had fallen for elsewhere around Paris, Les Deux Abeilles's crumble, presented in a round white porcelain dish, was still more refined. It looked thick and sweet and crunchy. I could practically taste the buttery bits and jammy fruit converging in a chaotic mix of flavors and textures in my mouth. But now that pear-praline clafoutis was waving to me from heaven. And the tall, airy wisps on the lemon meringue were tempting me, as well as the towering cheesecake, fluffier than the versions back home, with more finesse. Molten chocolate cake is never the wrong choice, I was rationalizing to myself, when Valeria returned. "Alors, what will it be?" I gazed up at her comforting presence. "I'll take the crumble, please." After my laborious decision, I was relieved to discover I had been right to stick with my original intentions. Five minutes later, a generous slice of rhubarb-apple crumble arrived, warmed in the small kitchen and served with a side of fresh cream, whipped staunchly into a thick, puffy cloud. I sat for a minute, contemplating the crumble's imperfect bumps and dull brown color. The pale pink and sometimes green slices of rhubarb poked out of the sides and lumps of rouge topping decorated my plate. Where the crumble had baked against the dish, a sticky crust of caramelized fruit juice and sugar had formed. It looked like a tarte that had done a somersault in its pastry box and arrived bruised and battered. There was nothing perfect about it. Except its bright flavors. Except its comforting warmth. Except that it was exactly what I wanted and needed. I savored each juicy-crunchy bite. It was wonderful.

There was Le Petits Mitrons, a cute little pink pâtisserie in Montmartre that specialized in tarts: chocolate-walnut, chocolate-pear, apple-pear, straight-up chocolate, straight-up apple, apricot, peach, rhubarb, fig, fruits-rouges, strawberry-cream, mixed fruit, and on and on.

chocolate sprinkles on rhubarb sauce over vanilla ice cream.

We are cooking together again, and he asked me to pick up some salad greens and a loaf of something "Italian-ish," so my tote bag is brimming with bunches of peppery arugula and tender lamb's lettuce and a half loaf of Rick's pane pugliese, a crusty Italian peasant bread with a delicate, open crumb and slightly sour, caramel flavor. For dessert, I decided to buy half of one of Rick's rhubarb crumble tarts---vanilla custard encased in a tender shortbread crust and topped with roasted chunks of ruby rhubarb and a buttery oatmeal crumble

The garden awoke in spring, glorious. Rhubarb, bellwort, bloodroot, blue squill; violets carpeted the earth, and in the woods, trilliums, twayblade, cowslips, cress, lady's slipper, wild iris, wild ginger, wild pussy willows, wild, wild everything. Robert Trout and his fiancée, Lavender, walked often there, and by the river. Her mother's old haunts. All of it a wonder to Robert, for his constant travels over the past years had begun to render most landscapes an indistinct blur. He'd not attended closely to the earth's springtime bounties; there was never time. Now he was like a boy, exclaiming over each tender sprout, each clump of new moss, and "Look, here's one with a thousand tiny white stars." Lavender told him the names of the many early blooms. And their meanings. It was her school of flowers, she quipped. "And here is one named especially for you, Robert---a trout lily. For us." They stopped. She showed him its lovely mottled leaves, creamy belled petals. "And see," she continued, "how it bows its head, as if too bashful to reveal its face. And like we humans, these beauties sleep at night and open themselves in morning's light.

Our landlord, Mr. Duggan, ran a nearby saloon. He got in trouble with Father for helping himself to the rhubarb which we were growing in the garden. I remember the grey summer dusk in which this happened. We were at the supper table, when the bended Mr. Duggan was observed, like some whale in the sea of green rhubarb, plucking up the red stalks. Father rose to his feet and hastened out into the garden. I could hear indignant words. We sat at the supper table, silent, not eating, and when Father returned I began to question him, and to endeavour to work out the morality of the situation. And I still remember it as having struck me as a difficult case, with much to be said on both sides. In fact, I had assumed that if the landlord felt like it, he could simply come and harvest all our vegetables, and there was nothing we could do about it. I mention this with the full consciousness that someone will use it against me, and say that the real reason I became a monk in later years was that I had the mentality of a medieval serf when I was barely out of the cradle.

Nicole craved sweets. Her list included peach pie, rhubarb pie, and pumpkin pie, all of which would be on hand the following week for the Fourth of July cookout on the bluff, so she knew Quinnie cooks would have their recipe cards nearby. In addition to pies, she wanted recipes for blueberry cobbler, apple crisp, molasses Indian pudding, Isobel Skane's chocolate almond candy, and, of course, Melissa Parker's marble macadamia brownies.

Alan had loved her breakfast pastries best; Charlie craved her pies. He liked them true-blue American, folded roundabout in a blanket of pastry so that when you cut through it, out rushed the captive soft flesh of peaches, apricots, rhubarb, berries. His favorite was a pie she made with Anjou pears and blackberries, the bottom lined with frangipane.