Ripe Tomato Quotes

I want a life that sizzles and pops and makes me laugh out loud. And I don't want to get to the end, or to tomorrow, even, and realize that my life is a collection of meetings and pop cans and errands and receipts and dirty dishes. I want to eat cold tangerines and sing out loud in the car with the windows open and wear pink shoes and stay up all night laughing and paint my walls the exact color of the sky right now. I want to sleep hard on clean white sheets and throw parties and eat ripe tomatoes and read books so good they make me jump up and down, and I want my everyday to make God belly laugh, glad that he gave life to someone who loves the gift.

An hour before his world exploded like a ripe tomato under a stiletto heel, Myron bit into a fresh pastry that tasted suspiciously like urinal cake.

Truth is: I was always that kind of girl. Truth is: they don’t make dresses any whiter than mine. Truth is: I am not Demeter’s daughter. I am Heisenberg’s ripe tomato I am Niels Bohr’s piece on the side. In the winter I am a particle. In the summer I am a wave. And I didn’t get to be queen of hell by letting folks off easy.

Claudio Bianchi did write poetry [...] He had no vanity about this, no fantasies of literary celebrity; he simply took pleasure putting words in order, exactly as he laid out seedlings in the spring, and tasting them afterward, as he tasted fresh new scallions or ripe tomatoes, or smelled mint or garlic on his hands.

True love is the greatest thing in the world-except for a nice MLT — mutton, lettuce and tomato sandwich, where the mutton is nice and lean and the tomato is ripe." -The Princess Bride

Nothing could appear to be more human than refusing to believe extinction possible so long as you were encircled by luscious eggplants and ripe tomatoes[..]

You will know if you are too acidic if you get sick often, get urinary tract infections, suffer from headaches, and have bad breath and body odor (when you do not use antiperspirant). Acidosis is the medical term for a blood alkalinity of less than 7.35. A normal reading is called homeostasis. It is not considered a disease; although in and of itself it is recognized as an indicator of disease. Your blood feeds your organs and tissues; so if your blood is acidic, your organs will suffer and your body will have to compensate for this imbalance somehow. We need to do all we can to keep our blood alkalinity high. The way to do this is to dramatically increase our intake of alkaline-rich elements like fresh, clean air; fresh, clean water; raw vegetables (particularly their juices); and sunlight, while drastically reducing our intake of and exposure to acid-forming substances: pollution, cigarettes, hard alcohol, white flour, white sugar, red meat, and coffee. By tipping the scales in the direction of alkalinity through alkaline diet and removal of acid waste through cleansing, and acidic body can become an alkaline one. "Bear in mind that some substances that are alkaline outside the body, like milk, are acidic to the body; meaning that they leave and acid reside in the tissues, just as many substances that are acidic outside the body, like lemons and ripe tomatoes, are alkaline and healing in the body and contribute to the body's critical alkaline reserve.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

Tomato Salad — SERVES 4 — 8 small ripe tomatoes (quartered or halved, depending upon their size) 1 garlic clove, halved A glug of EVOO A small handful of basil leaves, torn A splash of red wine vinegar (optional) Coarse salt Place the cut tomatoes in a bowl with the garlic, olive oil, basil, and vinegar, if using. Toss. Salt a few minutes before serving. (Adding it too soon will draw the water out of the tomatoes and dilute the dish.)

The sweet taste, the crunchiness... it's the core of the cabbage chopped into thin sticks!" "Oh! And the sauce on it is puréed raw tomato!! I've had this tomato before too!!" "A... fully ripe tomato grown using the Ryoken farming method..." "It's amazing! This cabbage core goes way beyond a unique dish--- it's incredible !" "It's like we'd forgotten how spectacular the taste of nature can really be! A cabbage as good as this merits a cooking method that highlights the quality of the vegetable.

Through the late afternoon and into the evening, there were more casualties those five hours at Franklin than in the nineteen hours of D-Day—and more than twice as many casualties as at Pearl Harbor. There were moments so bloody and overwhelming that even the enemy wept. When a fourteen-year-old Missouri drummer boy—a mascot of Cockrell’s Brigade—charged up to a loaded and primed Ohio cannon and shoved a fence rail into its mouth, witnesses said the child turned into what was described as the “mist of a ripe tomato.

Do a verse for Mr. Darcy, please,” Miss Lydia asked, much to his embarrassment, especially when she rested her chin on her clasped hands. “He is my hero!” That was all he needed. With every passing second, his face burned hotter until he guessed that he resembled a ripe tomato. All eyes in the room seemed to be on him.

She walked over to the tomato bushes, the centerpiece of the spectacular garden plot. In her mind's eye she could see her mother in a house dress that somehow looked pretty on her, a green-sprigged apron, bleached Keds with no socks, a straw hat to keep the sun from her eyes. Mamma never hurried in the garden, and she used all her senses while tending it. She would hold a tomato in the palm of her hand, determining its ripeness by its softness and heft. Or she would inhale the fragrance of pepperoncini or bell peppers, test a pinch of flat leaf parsley or mint between her teeth. Everything had to be at its peak before Mamma brought it to the kitchen.

Of all the herbs, Jasmine thought, basil was her soul mate. She rubbed her fingers over a leaf and sniffed deeply at the pungent, almost licorice scent. Basil was sensuous, liking to stretch out green and silky under a hot sun with its feet covered in cool soil. Basil married so well with her favorite ingredients: rich ripe tomatoes, a rare roast lamb, a meaty mozzarella. Jasmine plucked three leaves from her basil plant and slivered them in quick, precise slashes, then tucked them into her salad along with a tablespoon of slivered orange rind. Her lunch today was to be full of surprises. She wanted to impress as well as amuse this particular guest. They would start with a tomato soup in which she would hide a broiled pesto-stuffed tomato that would reveal itself slowly with every sip. Next she would pull out chicken breasts stuffed with goat cheese and mint. Then finish with poached pears, napped heavily in eau-de-vie-spiked chocolate.

She might have been afraid except the thick summer air smelled so sweet and earthy that she couldn't breathe it in fast enough. It was like a warm and balmy laughing gas, and she let go into the intoxicating fragrance of salt air and withering corn husks and tomatoes so ripe she imagined them dropping off the vines around her.

When light shines on a leaf, or a daub of paint, or a lump of butter, it actually causes it to rearrange its electrons, in a process called "transition." There the electrons are, floating quietly in clouds within their atoms, and suddenly a ray of light shines on them. Imagine a soprano singing a high C and shattering a wineglass, because she catches its natural vibration. Something similar happens with the electrons, if a portion of the light happens to catch their natural vibration. It shoots them to another energy level and that relevant bit of light, that glass-shattering "note," is used up and absorbed. The rest is reflected out, and our brains read it as "color.".... The best way I've found of understanding this is to think not so much of something "being" a color but of it "doing" a color. The atoms in a ripe tomato are busy shivering - or dancing or singing, the metaphors can be as joyful as the colors they describe - in such a way that when white light falls on them they absorb most of the blue and yellow light and they reject the red - meaning paradoxically that the "red" tomato is actually one that contains every wavelength except red. A week before, those atoms would have been doing a slightly different dance - absorbing the red light and rejecting the rest, to give the appearance of a green tomato instead.

A picnic basket in Paris is like a treasure chest- untold riches in a limited space. The first apricots had appeared at the market, their skins fading from speckled red to glowing orange to burnished gold, like the sun-bleached walls of an Italian villa. There were tiny cucumbers, as thick as my thumb and curled like a ribbon. I'd become obsessed with a new fruit called a pêche plat, a flat peach. Imagine a perfectly ripe white peach that someone has sat on. Gwendal picked up a tomato and bit into it like an apple. I did the same. At the bottom of the basket was a carefully folded square of waxed paper. Inside was a small mound of rillettes, shredded pork cooked in its own fat until meltingly smooth.

Livia could have made a sugo blindfold- she had been making it almost every day for years. The only difficulty was, there were as many different kinds of sugo as there were days in a month. There was the everyday version, which might be no more than a handful of ripe tomatoes squashed with the tip of a knife to release the juices, then quickly fried in oil. There was the classic version, in which the tomatoes were simmered along with some garlic and onions until they had reduced to a thick, pulpy stew. Then there was a richer version, in which pieces of meat were cooked for several hours to extract all the flavor, and so on all the way up to ragù del guardaporte, the gatekeeper's sauce, so called because it required someone to sit by it all day, adding little splashes of water to stop the rolls of meat stuffed with parsley, garlic and cheese from drying out.

The Sparrow Sisters' roses still bloomed on New Year's Day, their scent rich and warm even when snow weighted their petals closed. When customers came down the rutted road to the small eighteenth-century barn where the sisters worked, they marveled at the jasmine that twined through the split-rail fence, the perfume so intense they could feel it in their mouths. As they paid for their purchases, they wondered (vaguely, it must be said, for the people of Granite Point knew not to think too hard about the Sisters) how it was that clematis and honeysuckle climbed the barn in November and the morning glories bloomed all day. The fruit trees were so fecund that the peaches hung on the low branches, surrounded by more blossoms, apples and pears ripened in June and stayed sweet and fresh into December. Their Italian fig trees were heavy with purple teardrop fruit only weeks after they were planted. If you wanted a tomato so ripe the juice seemed to move beneath the skin, you needed only to pick up a punnet at the Nursery.

Beef consommé or purée of spring vegetables," she read aloud. "I suppose I'll have the consommé." "You'd choose weak broth over spring vegetables?" "I've never had much of an appetite." "No, just listen: the cook sends for a basket of ripe vegetables from the kitchen gardens- leeks, carrots, young potatoes, vegetable marrow, tomatoes- and simmers them with fresh herbs. When it's all soft, she purées the mixture until it's like silk, and finishes it with heavy cream. It's brought to the table in an earthenware dish and ladled over croutons fried in butter. You can taste the entire garden in every spoonful.

I see prawns, mussels... a whole host of seafood!" "Don't forget the perfectly ripe tomatoes and the bottle of olive oil. Aah, I get it. It seems he is making Acqua Pazza." ACQUA PAZZA A local delicacy in Southern Italy... ... Acqua Pazza is a simple yet gourmet dish of poached white fish mixed with a variety of other ingredients. Traditional ingredients include olive oil, tomatoes and shellfish. "Compared to many other poached or simmered dishes, it uses relatively few seasonings. Because it's so uncomplicated, the quality of the ingredients themselves comes to the forefront. It's the perfect dish to show off his superhuman eye for selecting fish." "Not that Acqua Pazza itself is a poor choice... ... but the centerpiece of the dish must still be the pike! Yet the ingredients he's chosen have distinct flavors that demand attention. Won't simmering them all together drown out the flavor of the fish?" "True! It would be a waste of an in-season pike to- Wait..." "Exactly. Precisely because it is in season, the pike's flavor won't be drowned out. Instead, it has the potential to become the base of the entire dish! It's a recipe only someone with great confidence in their eye for fish could have chosen for this competition.

Miss Rose sitting on a porch. Beside her, a bushel basket of ripe peaches or tomatoes. The drunkards buzzing, but easily smashed with a swat. Early mornings, she starts singing, "What a Friend We Have in Jesus," and that's your cue to rise. To eat the heavy breakfast that will keep you full all day. Once you've helped her with peeling those tomatoes or peaches, there are weeds to be plucked from the garden, from around the vegetables that will show up fresh on the supper table. Fish need cleaning if Uncle Norman comes through with a prize. After dinner, the piecing together of quilt tops from remnants until the light completely fades. The next morning, it starts again. A woman singing off-key praises to the Lord. The sweet fruit dripping with juice. The sound of bugs. I thought of what Mama liked to say: to find this kind of love, you have to enter deep country.

EVERY MORNING SHE WOKE EARLY, still listening for the clatter of Ma’s busy cooking. Ma’s favorite breakfast had been scrambled eggs from her own hens, ripe red tomatoes sliced, and cornbread fritters made by pouring a mixture of cornmeal, water, and salt onto grease so hot the concoction bubbled up, the edges frying into crispy lace. Ma said you weren’t really frying something unless you could hear it crackling from the next room, and all her life Kya had heard those fritters popping in grease when she woke. Smelled the blue, hot-corn smoke. But now the kitchen was silent, cold, and Kya slipped from her porch bed and stole to the lagoon. Months passed, winter easing gently into place, as southern winters do. The sun, warm as a blanket, wrapped Kya’s shoulders, coaxing her deeper into the marsh. Sometimes she heard night-sounds she didn’t know or jumped from lightning too close, but whenever she stumbled, it was the land that caught her. Until at last, at some unclaimed moment, the heart-pain seeped away like water into sand. Still there, but deep. Kya laid her hand upon the breathing, wet earth, and the marsh became her mother.

Melinda Pratt rides city bus number twelve to her cello lesson, wearing her mother's jean jacket and only one sock. Hallo, world, says Minna. Minna often addresses the world, sometimes silently, sometimes out loud. Bus number twelve is her favorite place for watching, inside and out. The bus passes cars and bicycles and people walking dogs. It passes store windows, and every so often Minna sees her face reflection, two dark eyes in a face as pale as a winter dawn. There are fourteen people on the bus today. Minna stands up to count them. She likes to count people, telephone poles, hats, umbrellas, and, lately, earrings. One girl, sitting directly in front of Minna, has seven earrings, five in one ear. She has wisps of dyed green hair that lie like forsythia buds against her neck. There are, Minna knows, a king, a past president of the United States, and a beauty queen on the bus. Minna can tell by looking. The king yawns and scratches his ear with his little finger. Scratches, not picks. The beauty queen sleeps, her mouth open, her hair the color of tomatoes not yet ripe. The past preside of the United States reads Teen Love and Body Builder's Annual. Next to Minna, leaning against the seat, is her cello in its zippered canvas case. Next to her cello is her younger brother, McGrew, who is humming. McGrew always hums. Sometimes he hums sentences, though most often it comes out like singing. McGrew's teachers do not enjoy McGrew answering questions in hums or song. Neither does the school principal, Mr. Ripley. McGrew spends lots of time sitting on the bench outside Mr. Ripley's office, humming. Today McGrew is humming the newspaper. First the headlines, then the sports section, then the comics. McGrew only laughs at the headlines. Minna smiles at her brother. He is small and stocky and compact like a suitcase. Minna loves him. McGrew always tells the truth, even when he shouldn't. He is kind. And he lends Minna money from the coffee jar he keeps beneath his mattress. Minna looks out the bus window and thinks about her life. Her one life. She likes artichokes and blue fingernail polish and Mozart played too fast. She loves baseball, and the month of March because no one else much likes March, and every shade of brown she has ever seen. But this is only one life. Someday, she knows, she will have another life. A better one. McGrew knows this, too. McGrew is ten years old. He knows nearly everything. He knows, for instance, that his older sister, Minna Pratt, age eleven, is sitting patiently next to her cello waiting to be a woman.

Hm? These cherry tomatoes... they've been dried. Right, Tadokoro?" "Y-yes, sir! Back home, winter can be really long. In the summer we harvest a lot of vegetables and preserve them so we can have them in winter too. Mostly by sun drying them. When I was little, I'd help with that part. That's when my Ma -um, I mean, my mother- taught me how to dry them in the oven. You cut the cherry tomatoes in half, sprinkle them with rock salt and then slowly dry them at a low temperature, around 245* F. I, um... thought they'd make a nice accent for the terrine..." "Right. Tomatoes are rich in the amino acid glutamate essential in umami. Drying them concentrates the glutamate, greatly increasing the amount of sweetness the tongue senses. In Shinomiya's case... ... his nine-vegetable terrine focused on fresh vegetables, with their bright and lively flavors. But this recette accentuates the savory deliciousness of vegetables preserved over time. Both dishes are vegetable terrines... ... but one centers on the delicacy of the fresh... ... while the other on the savory goodness of the ripe and aged. They are two completely different approaches to the same ingredient- vegetables!" "Mmm! This is the flavor that warms the soul. You can feel my darling Megumi's kindness in every bite." "For certain. If Shinomiya is the "Vegetable Magician"... ... I would say Megumi is... a modest spirit who gifts you with the bounty of nature. a Vegetable Colobuckle!" *A tiny spirit from Ainu folklore said to live under butterbur leaves* "No, that's not what she is! Megumi is a spirit who brings happiness and tastiness... a Vegetable Warashi!" *Childlike spirits from Japanese folklore said to bring good fortune* "Or perhaps she is that spirit which delivers the bounty of vegetables from the snowy north... a Vegetable Yukinoko!" *Small snow sprites* "It's not winter, so you can't call her a snow sprite!" "How come all of you are picking spirits from Japanese folklore anyway?

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

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

No sooner did the plan let them off at New Caledonia, than Barby found another friend. He was a Kanaka taxi driver, over six feet tall and muscled like a blacksmith, with sooty skin and hair turned yellow from many applications of lime, a standard native treatment for lice. He chewed betel incessantly, which Barby thought was fascinating, since it turned his tongue and lips the color of a ripe tomato. His name, he said in wonderfully bad English, was Henri. He pronounced it 'On-ree.

MARBLE’S RUSTIC TOMATO SAUCE Sauté diced onions, sliced garlic, and anchovy fillets in olive oil until aromatics are soft and fillets have melted in the pan. Add tomato paste in center of pan and fry, stirring, until rust-colored. Add chopped ripe tomatoes, crushed dried oregano, peperoncino, and a chiffonade of fresh basil leaves. Season to taste. Reduce sauce until thick, add a splash of balsamic vinegar to finish. Garnish with fresh, torn basil leaves and serve over pasta or meatballs.

Here you have your spaghetti, which, with a delicious sauce of ripe tomatoes, basil, sleek eggplant, and ricotta you will eat for lunch, when office workers, acrobats, and slaughtermen return home for the siesta and for a few brief hours the restless city sleeps.

In the pantry she found a jug of olive oil, several bulbs of garlic and onion, some ripe tomatoes, half a lemon, several dates, a big cabbage, some rice, jars of cardamom, tea, pepper, green wheat, sugar, turmeric, salt, nutmeg, fenugreek, dried mint, saffron, cinnamon, oregano, sumac, lentils, and powdered coffee. And behind all this, glowing and sweating, smooth and satiny, black as onyx and fat as a baby, she found an eggplant. Aunt Camille held it up high in the air with both hands like a midwife holds the newly caught infant and announced, "The answer to our prayers!" Thus ensued some scooping and scraping, some slicing and dicing, some stuffing and some baking. She found a few raisins here, a few pine nuts there, did some frying in aliya- the fat of the lamb's tail. She had to experiment a bit with the heat in that fire-hold- and before you knew it, there was a magnificent dish of stuffed eggplant presented on a cobalt-blue glass platter. The fragrance of the dish filled the kitchen and wafted around them as she carried the platter through the forest to the jinn. He hadn't stopped his prayers once in all this time, but as Aunt Camille drew closer, the rich, garlicky, buttery, nuttery, eggplanty flavor swirled around his head until he felt his senses would be lifted right out of his body.

The restaurant owner brought them wine, pale and golden and cool. There were just four oysters each, and when they were all gone they turned their attention to the cecinella. After the soft shapeless texture of the oysters these were almost the opposite: hard, crunchy skeletons whose flavor was all on the outside, a crisp bite of garlic and peperone that dissolved to nothing in your mouth. The ricci, or sea urchins, were another taste again, salty and exotic and rich. It was hard to believe that he had once thought they could be an austerity measure. After that they were brought without being asked a dish of baby octopus, cooked with tomatoes and wine mixed with the rich, gamey ink of a squid. For dessert the owner brought them two peaches. Their skins were wrinkled and almost bruised, but the flesh, when James cut into it with his knife, was unspoiled and perfectly ripe, so dark it was almost black. He was about to put a slice into his mouth when Livia stopped him. "Not like that. This is how we eat peaches here." She cut a chunk from the peach into her wine, then held the glass to his lips. He took it, tipping the wine and fruit together into his mouth. It was a delicious, sensual cascade of sensations, the sweet wine and the sweet peach rolling around his mouth before finally, he had to bite it, releasing the fruit's sugary juices. It was like the oyster all over again, a completely undreamt-of experience, and one that he found stirringly sexual, in some strange way that he couldn't have defined.

As for the tomato, it comes from the belief that placing ripe tomatoes on the mantel of a new home would guarantee future prosperity and ward off evil spirits. When fresh tomatoes were not available, stitchers used a little bit of red fabric, thread, and some sawdust or stuffing to create a substitute. While it hasn’t been proved, I’d bet that using a tomato as a pincushion started when a busy stitcher couldn’t find her needle case and, rather than stopping her stitching to look for it, simply used the tomato on the mantel.

Do you have a frying pan? Not Teflon, I hate that stuff. Cast iron? Or stainless steel?" I found River an old cast iron pan in the cabinet by the sink. I put it on the stove, and I imagined, for a second, Freddie, young, wearing a pearl necklace and a hat that slouched off to one side, standing over that very pan and making an omelet after a late night spent dancing those crazy, cool dances they did back in her day. "Brilliant," River said. He lit the gas stove and threw some butter in the pan. Then he cut four pieces of the baguette, rubbed them with a clove of garlic, and tore a hole out in each. He set the bread in the butter and cracked an egg onto the bread so it filled up the hole. The yolks of the eggs were a bright orange, which, according to Sunshine's dad, meant the chickens were as happy as a blue sky when they laid them. "Eggs in a frame," River smiled at me. When the eggs were done, but still runny, he put them on two plates, diced a tomato into little juicy squares, and piled them on top of the bread. The tomato had been grown a few miles outside of Echo, in some peaceful person's greenhouse, and it was red as sin and ripe as the noon sun. River sprinkled some sea salt over the tomatoes, and a little olive oil, and handed me a plate. "It's so good, River. So very, very good. Where the hell did you learn to cook?" Olive oil and tomato juice were running down my chin and I couldn't have cared less. "Honestly? My mother was a chef." River had the half smile on his crooked mouth, sly, sly, sly. "This is sort of a bruschetta, but with a fried egg. American, by way of Italy.

Mangos are my favorite fruit treat during spring and summer, but you have to know where to look to get good ones. Check out Hispanic markets and Indian grocery stores. The difference between a mango from Walmart and one from an Indian spice store is like the difference between a hard, pale, tasteless, pink tomato and a ripe, flavorful, farm-stand heirloom. You should be able to smell the mango at arm’s length.

Before we dive into specific examples, let’s first look at a simple, four-step, codified breakdown for a typical infomercial pitch: 1. The Problem: Here’s the problem you’re experiencing today, based on your status quo state or the solution you’re already using. This is where the tension is created. Where they “cut you” and get you to see you are bleeding (as we discussed in chapter 4)! In some cases, this pain might be top of mind, or it might be hidden, latent, or even something you may not think about all that often. This is also a perfect place to call out the enemy you identified earlier in this chapter. For example, if this were an infomercial for a set of space-aged kitchen knives that never need sharpening, the narrative might begin with a poor fool trying to cut a red, ripe tomato with an old, dull knife. As the grainy black-and-white footage rolls, the unsuspecting subject squashes the tomato with their sub-par knife, sending seeds and tomato flesh flying in all directions (and ruining the white suit they were wearing for some reason). Tension is created as the viewer starts to see themselves as the subject or hero of this story. 2. The Ideal Solution: Here’s the ideal solution to the problem. While not always top of mind, people often know the solutions to problems but see them as requiring too much effort and cost. In other words, spending money or investing time doing something our hero doesn’t want to do can usually solve the problem. This is where that solution is positioned. For example, the ideal solution to our dull knife problem is to go to a fancy kitchen store and purchase some top-of-the-line Japanese hand-forged steel knives. In a business context, many problems can be solved by throwing tons of time, money, and both human and technical resources at a them. 3. The Problem with That Ideal Solution: This is what makes that ideal solution difficult or less desirable. Here, you are creating contrast between where your hero is today and where they need to get to—a large gap they need to overcome. In doing this you are positioning the ideal solution as something they don’t want to or can’t make happen. For example, you could go to the kitchen store and buy those fancy knives, but they cost hundreds of dollars that you would rather not spend. The same goes for the massive business resource splurge suggested in the previous step. 4. Enter Our Solution: The stunning climax! Here’s how investing in our product, service, or solution can help you overcome the problem and pain you’re experiencing, while at the same time circumventing the challenges associated with the ideal solution.

I stopped worrying about the precise amounts of tiny caviar pearls that went atop each pillow of cheese, and started looking around me to see what the other chefs were doing. As I knew, Vanilla Joe on my left was handing out his homemade pigs in a blanket, his hand-ground sausages wrapped in what looked like hand-rolled pastry, all served with a variety of dipping sauces he must also have made himself (including vanilla aioli, obviously). The judges were at his station now. From the big, cheesy grin on Vanilla Joe's mustached mouth and the rhapsodizing tones of Charles Weston's and Maz's voices that floated my way, they loved it. I scowled. On my other side, Kaitlyn looked to be handing out arancini balls atop a bed of crisp greens and pickled vegetables. Probably tasty, but hard to eat in one bite---the judges always took that into account. She was laughing and talking with each guest, assembling her dishes in a way that looked totally effortless; was she even sweating at all? Guests wandered by with charred meat on a skewer, alternating with ripe chunks of watermelon and tomato. In the distance I could see Kel cooking up spoon bread with what looked like mushrooms. Megan was frying dumplings, which made my mouth water thinking about the inner mixture of pork and cabbage and water chestnuts. When I saw somebody eating takoyaki balls, I assumed that was Bald Joe's work----after all, the tender balls of fried dough and octopus were a traditional Japanese street food. Somebody else had soup shooters.

When the frost is coming, she learned, the way to ripen tomatoes on the vine is to twist their roots. Pull until the earth cracks, until the spider-hairs below snap like cut strings. This tells the plant: Your end is near save what you can. Give up on growing taller; give up on leafing wide. Think only of the fruit, dangling in hard green fists. Exhaust yourself. Let your leaves shrivel and yellow. Nothing else matters. Push until there is nothing left of you but a dry stalk holding a round red globe aloft. Wither, pushing that one sweet fruit into ripeness, hoping that in summer something of you will sprout again.

Marinara Sauce Tomato Sauce Makes about 3 cups 2 large garlic cloves, lightly smashed 1/4 cup olive oil 2 pounds very ripe plum tomatoes, peeled, seeded, and chopped, or one 28-ounce can Italian peeled tomatoes, drained and chopped Salt 8 to 10 fresh basil leaves, torn into pieces In a large skillet, cook the garlic in the olive oil over medium heat, pressing it occasionally with the back of a spoon, until golden, about 4 minutes. Add the tomatoes and salt to taste. Bring to a simmer and cook, stirring often, until the sauce is thick, 15 to 20 minutes, depending on the tomatoes. Stir in the basil leaves. Serve over hot cooked spaghetti or other pasta.

For obvious reasons, I hope this won’t be my last post. But if it is, it is. I’m 81, a ripe age by any measure. I suppose that no age ever feels old enough, but with my daily cigarettes (a habit I picked up almost seventy years ago) and, with the exception of my own tomatoes, the takeout-menu-diet of a lifelong bachelor, I know I’m lucky to have made it this far. I don’t regret never marrying or having children.

Crisp Cumin Chicken Served with Tangy Orange and Avocado Salsa   Serves: 4 Total Cooking Time: 20 min   Ingredients for the salsa: 1 large orange, preferably seedless 1 ripe avocado, preferably firm 1 plum tomato 2 tbsp chopped cilantro   Ingredients for the chicken: Olive oil 11/4 lb (625 g) chicken 1/2 tsp (2 ml) ground cumin Salt and cayenne or black pepper to taste   Method: 1. Salsa: Peel the orange and remove its white pith.  Get rid of the membrane such that only the soft juicy part of the orange is there. Slice the avocado in half and scoop out the soft buttery flesh from the peel. Chop a tomato and remove its seeds. 2. Now mix in the orange, avocado flesh, and tomato in a medium size bowl. To this add the coarsely chopped cilantro. Toss well. Lightly drizzle with oil. Sprinkle a pinch of salt for taste. 3. Cut the chicken into 4 serving-sized pieces. Thinly coat both sides of chicken cutlets with cumin, salt, and pepper. 4. Heat oil in a frying pan and slide in the chicken pieces. Cook until the pieces are lightly golden. Flip the pieces and cook for 3-5 min per side. When the chicken pieces are nicely cooked, remove from heat. Top the chicken pieces with salsa. Best served with naans.   Nutrition information: 34 g protein,11 g fat, 9 g carbohydrates, 4 g fiber, 32 mg calcium, 84 mg sodium, 270 calories.   Back to Table of Contents The Forever Famous Classic Schnitzel   Serves: 6 Total Cooking Time: 35 min   Ingredients: 1/4 teaspoon garlic salt 1/2 cup all-purpose flour 1/4 teaspoon celery salt 1/4 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 slightly beaten egg 1/2 cup milk 2 to 3 tablespoons cooking oil 6  4-ounce pork sirloin cutlets about 1/2-inch in thickness

Tomatoes: contain atropine which can cause dilated pupils, tremors and irregular heartbeat. The highest concentration of atropine is found in the leaves and stems of tomato plants, next is the unripe (green) tomatoes, followed by the ripe tomato.

As we gather around the rough-hewn farm table made by my grandfather, I am reminded that my family has come together for generations in this same way. Summers were always our favorite times; we would eat outdoors under the shade of a tree - hand-rolled pasta with a sauce of fresh tomatoes and basil from the garden, cheese from my Aunt Carmella, olive oil sent by our cousin in Santa Margherita, and wine from our own jugs. After having our fill of food and laughter, we'd pluck ripe figs right off the trees, peel and eat them until the sun disappeared into the blue. I can still taste those summer days, and will always do everything in my power to re-create them.

Roll over on your side. I would like to cuddle up with someone who is exceedingly pretty and worth some tender regard.” “So I might be inspired to whisper confidences to you?” Ellen asked, shifting carefully in the hammock. Val waited for her to get situated then rolled to his side and began stroking his hand over her shoulders, neck, and back. “The boys said you were not your most sanguine today.” Val felt the tension particularly across her shoulders, exactly where his own usually ached when he’d finished a good round of Beethoven. “Have you confidences to share?” “I do not. You will put me to sleep if you keep that up.” “Then you can dream of me, and I will dream of you—and vegetables.” “Vegetables?” Ellen quirked a glance at him over her shoulder. “Green beans, tomatoes, peppers, you know the kind.” Val kissed her nape. “Fruit helps, but I am beside myself with longing for vegetables. I could write a little rhapsody to the buttered green bean, so great is my torment.” “I understand this torment.” Ellen rolled her shoulders. “By the end of June, I am practically sleeping in my vegetable patch, so desperately do I want that first bowl of crisp, ripe beans. Mine are almost ready.” “And what about you?” Val kissed her nape again. “Are you ready?” His

MAKES 3 cups • TIME: 10 minutes 4 very ripe avocados, halved and pitted Juice of 2 limes 1 large tomato, chopped 1⁄2 red onion, diced 1 jalapeño chile pepper, diced 1⁄3 cup chopped fresh cilantro 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper 1. Scoop

ripe medium tomatoes, cored, cut into 1-inch pieces 1 pound fresh mozzarella, cut into ½-inch cubes 4 packed cups coarsely chopped fresh baby spinach leaves 1½ teaspoons kosher salt ¼ cup extra-virgin olive oil 3 tablespoons red-wine vinegar 1 teaspoon dried oregano     Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl.

Italian Summer Pasta Salad   1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped   Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold.

Mel was fascinated by the way they talked about their women with lusty smiles and glittering eyes. No jokes about the old ball and chain here. Rather, they sounded as though they couldn’t wait to get home to them. “How’s Patti doing?” someone asked Josh. He curved his hands over his flat belly to indicate a pregnant tummy and grinning boastfully, said, “She’s ripe as a tomato. I can hardly keep my hands off her.” “If she’s ripe as a tomato, I bet you get slapped down like crazy,” Zeke laughed. “I got another one on Christa.” “No way! I thought she said you were through!” “She said that two kids ago—but I snuck one more by her. She’s cooking number four. What can I say—that girl’s been lightin’ my fire since high school. You should see her, man. She’s lit up like a beacon. Nobody cooks ’em like Christa. Whew.” “Hey, buddy, congratulations, man! But I don’t think you know when to quit.” “I don’t. It’s like I can’t quit. But Christa says she’s all done with me. She said after this one, snip snip.” “I think I can go one more,” Corny said. “Got my girls. I feel a boy coming on.” No one could better appreciate this kind of enthusiasm for pregnant women than a midwife. Mel was loving it. Loving them. “Yeah, I’ve heard that a lot,” Jack said. “Eight nieces later, no one got their boy. My brothers-in-law have run through all their chances, I think.” “Maybe you’re packin’ a boy, Jack.” “I don’t even kid myself about that,” he laughed. Jack

It was a garden of abundance and decay: the tomatoes were too ripe, the marijuana too strong, woodlice were hiding under everything.

The thought of eating a heavy meal in this heat made the meager contents of Lula’s stomach sour. Her ideal supper on a blazing hot day consisted of a spoonful of chicken salad and a cup of gazpacho made fresh from the summer’s ripe tomatoes,

I don't know how long I spent wandering about the supermarket creating meals in my mind. Hot roast chicken and mayonnaise sandwiches. Pizzas on crispy bases. Big, heaving bowls of spaghetti Bolognese. Crunchy, cheesy nachos with sour cream. I did a full circle and ended back in the fruit and veg section. Next to the peaches were boxes filled with tomatoes still clinging to their vines. The ripe tomato smell was almost sexual. It filled my nostrils as I lifted the box. There were some slightly rotten ones near the bottom of the box, but the rest were just perfect, thick with the perfume of their green vines, fat and red.

It was tremendously fun to throw ripe tomatoes; she had no idea what a high that would give her.

I remember the pissaladière. We stood there watching them cook and eating that soft, oily bread. Back then I was so poor I was living on bread and cheese, and the flavor of olives and anchovies went straight through me." He stopped, and when he spoke again, his voice was lower, as if he was summoning the words from the air. "The wine was flowing, and the celery was crisp. Richard had found some old farmer who gave him a great ripe wheel of Brie that dripped off the edges of the bread. Richard and that crazy chef kept arguing, but it wasn't a fight, it was a seduction." Stella wanted to ask what they had argued about, but she was afraid to interrupt the rhythm of his words. "Richard wanted to keep it simple--- you know how he is--- but that chef had his own ideas. I remember he started dicing fish and mixing it with onions, tomatoes, and little bits of celery. 'Limes!' he said. 'I must have limes!' None of us had ever heard of ceviche, and we were astonished. Then Richard concocted a chicken gratin with a cheese custard on top, and the chef made the most beautiful salad I'd ever seen. He threw everything into it--- pieces of lemon, bits of cheese, and then he took the violets out of the vase and tossed in the petals. It was beautiful.

The blood that covered the front of her dress hit her square in the eyes, like a ripe tomato hurled at her face. Forming a giant, angry fist, it reached into her throat and dragged forth a low, unwilling scream.

avocado toast with a slice of ripe hothouse tomato, a perfectly poached egg, and flaky sea salt on the excellent sourdough

Stuffed Peppers Fly-flee milishee 2 cups lamb or beef, chopped fine 1 tablespoon butter 2 medium onions, sliced 1⁄2 cup pine nuts Salt and pepper to taste 1⁄4 teaspoon cinnamon 3 tablespoons chopped parsley 12 green peppers 4 ripe tomatoes 1 teaspoon dried mint 2 cups water

Some of the most popular tantalizing and chemically processed foods of my youth were Swanson TV dinners, Cheez Whiz, Tang, Hunt’s canned Franks and Beans, Oreo cookies, Devil Dogs, Twinkies, Lucky Charms, and Kellogg’s Frosted Flakes whose motto, “They’re GRRREAT!” still rings in my ears! Then there was Diet Rite, the first diet soft drink. I’m disgusted to admit that I had my share of it all. It was preferable to have a perfect-looking tomato rather than a vine-ripe delicious one. Addiction to unhealthy foodstuffs turned into the norm.

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

Stella daydreamed about Continental delicatessen stores and the scent of ripe tomatoes. She and Michael had liked to go to Covent Garden and Billingsgate together, to Fortnum & Mason, and to the little foreign grocers' shops around Golders Green, Soho and Camden Town. She'd loved to see the sacks of pistachio nuts and the jars of crystallized ginger, the bottles of orange-flower water and distillations of rose petals, suggestive of the flavors of dishes from The Arabian Nights, the barrels of pickled herrings and the sides of salt beef. Together they enjoyed talking about what they might do with the star anise and the brined green peppercorns, the tarragon vinegar and the bottled bilberries. People had sometimes given Stella questioning looks when she took her sketchpad to the markets, but there was a pleasure in trying to capture the textures of the piled oranges and peaches and the glimmer of mackerel scales.

IN MY NEXT LIFE LET ME BE A TOMATO lusting and unafraid. In this bipedal incarnation I have always been scared of my own ripening, mother standing outside the fitting room door. I only become bright after Bloody Mary’s, only whole in New Jersey summers where beefsteaks, like baubles, sag in the yard, where we pass down heirlooms in thin paper envelopes and I tend barefoot to a garden that snakes with desire, unashamed to coil and spread. Cherry Falls, Brandywine, Sweet Aperitif, I kneel with a spool, staking and tying, checking each morning after last night’s thunderstorm only to find more sprawl, the tomatoes have no fear of wind and water, they gain power from the lightning, while I, in this version of life, retreat in bed to wither. In this life, rabbits are afraid of my clumsy gait. In the next, let them come willingly to nibble my lowest limbs, my outstretched arm always offering something sweet. I want to return from reincarnation’s spin covered in dirt and buds. I want to be unabashed, audacious, to gobble space, to blush deeper each day in the sun, knowing I’ll end up in an eager mouth. An overly ripe tomato will begin sprouting, so excited it is for more life, so intent to be part of this world, trellising wildly. For every time in this life I have thought of dying, let me yield that much fruit in my next, skeleton drooping under the weight of my own vivacity as I spread to take more of this air, this fencepost, this forgiving light.

I wanted to eat, yes, but more than anything I was hungry to know. I wanted to know about foods I’d never heard of, but I also wanted to know about the best versions of food I already knew. Surely the cheese you ate in France was different from the Brie we bought at the supermarket? Because I thought that supermarket Brie was pretty damn good. The notion that there existed some version of this delight that I couldn’t even grasp until I consumed it was the tantalizer that spurred me into nearly everything I did for about twenty years. Each new flavor felt like a dare and an impossible promise. All my books were telling me there were transporting versions of everything I knew out in the world. It was all—MFK Fisher’s paean to ultra-fresh peas, Ephron’s description of cool ripe tomatoes hitting hot linguine—about magic, not stumbling on it but learning how to conjure it.

Mr. Megishima has already begun the broth. First he minced some garlic... and then onion, red bell peppers and perfectly ripe tomatoes, building a flavor with a deeply complex acidity and body." "What sort of stock did you choose?" "Chicken. Already got it going in a stockpot. In fact... ... it should be just about ready." "MMMMMM!" "Just the scent of that stock is enough to make you fidget in anticipation!" "Man, I'd totally be happy just pouring that over some white rice and chowing down!" "With the base stock ready, I'll add the veggies I cut up... ... along with some drumettes and other stuff. Now to let 'em simmer in the pot until their flavors meld together. Then the broth'll be done." "Another point to watch is the Char Siu pork he put together a moment ago. He made certain to rub it with a certain marinade before binding it." "A special marinade?" "Yes. It was made with garlic, soy sauce, sugar, sake, and one more intriguing ingredient... PEANUTS! Those, I believe, will be the key to his entire dish! "?! Holy crap! What the heck is with that overflowing giant tub of red peppers?!" "Yes... he will use peanuts... ... to bring out every last drop of deliciousness red peppers possess!

I don't want to get to the end and realize that my life is a collection of meetings and errands and receipts and dirty dishes. I want to eat cold tangerines and sing loud in the car and wear pink shoes. I want to sleep hard on clean white sheets and throw parties and eat ripe tomatoes. I want my every day to make God belly laugh, glad that he gave life to someone who loves the gift.

peeled cucumber, one red and one yellow pepper and a half kilo of ripe plum tomatoes went into the blender with five tablespoons of olive oil, two glasses of Bergerac Sec white wine and a glass of water. He added salt, pepper, three well-chopped cloves of garlic

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

Women who were asked to eat a ripe tomato before lunch every day for one month dropped two pounds with improvements in blood sugars, cholesterol, and triglycerides

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

Falltime" GOLD of a ripe oat straw, gold of a southwest moon, Canada-thistle blue and flimmering larkspur blue, Tomatoes shining in the October sun with red hearts, Shining five and six in a row on a wooden fence, Why do you keep wishes shining on your faces all day long, Wishes like women with half-forgotten lovers going to new cities? What is there for you in the birds, the birds, the birds, crying down on the north wind in September—acres of birds spotting the air going south? Is there something finished? And some new beginning on the way?

TOMATO SALAD/SAUCE 1 pound ripe tomatoes (2 or 3 tomatoes) 1 teaspoon finely chopped garlic ¾ teaspoon salt ½ teaspoon freshly ground black pepper ⅓ cup extra-virgin olive oil 1 cup shredded basil leaves PASTA Salt to taste 8 cups water 1 pound penne or bow-tie pasta ⅓ cup freshly grated Parmesan cheese (preferably Parmigiano-Reggiano) FOR THE TOMATO SALAD/SAUCE: Cut the tomatoes in half crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into ½-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients, and toss well. FOR THE PASTA: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about to minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and acid it immediately to the tomato salad. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.

Madame Escoffier," he said. In his white apron, he was again the man she loved. The gentle man who only spoke in whispers. "I am sorry," she said. "I am not." He leaned over and kissed her. His lips tasted of tomatoes, sharp and floral. The moment, filled with the heat of a reckless summer, brought her back to the gardens they had grown together in Paris in a private courtyard behind Le Petit Moulin Rouge. Sweet Roma tomatoes, grassy licorice tarragon, thin purple eggplants and small crisp beans thrived in a series of old wine barrels that sat in the tiny square. There were also violets and roses that the 'confiseur' would make into jellies or sugar to grace the top of the 'petit-fours glacés,' which were baked every evening while the coal of the brick ovens cooled down for the night. "No one grows vegetables in the city of Paris," she said, laughing, when Escoffier first showed her his hidden garden, "except for Escoffier." He picked a ripe tomato, bit into it and then held it to her lips. "Pomme d'amour, perhaps this was fruit of Eden." The tomato was so ripe and lush, so filled with heat it brought tears to her eyes and he kissed her. "You are becoming very good at being a chef's wife." "I love you," she said and finally meant it. 'Pommes d'amour.' The kitchen was now overflowing with them.

Penne Pasta With Fresh Arugula, Tomato and Mozzarella Success depends on fresh tomatoes and arugula and basil. And don’t even think about using anything but the freshest mozzarella. You don’t need much, so go ahead and splurge on the good stuff. 1/ 2 pound penne pasta 4 ripe tomatoes, diced about 10 ounces fresh mozzarella, drained and diced 5 ounces arugula, torn into bite-sized pieces a few fresh basil leaves 1/ 2 cup extra virgin olive oil salt and red pepper flakes to taste Cook the pasta. Put the tomatoes, arugula, basil, mozzarella, olive oil, salt and pepper in a large bowl. When the pasta is ready, toss it with the tomato mixture and serve.

GAZPACHO Blend country bread, ripe tomatoes, and seeded cucumber in a food processor with a splash of red wine vinegar, olive oil, salt, and cumin. Process until smooth. Push liquid through a medium sieve for a velvety consistency. Chill and served with diced green pepper, cucumber, and white onion.

INGREDIENTS: ● 1 pound boneless, skinless chicken breasts ● 1 tablespoon olive oil ● 1 teaspoon dry Italian seasoning (or equal parts of garlic powder, dried oregano and dried basil) ● 4 thick (½-inch) slices ripe tomato ● 4 1-ounce slices fresh mozzarella cheese ● 3 tablespoons balsamic vinegar ● 2 tablespoons thinly sliced

In the deep sauté, she has made a stew: eggplant and tomatoes, onions and summer squash, a sort of ratatouille, tiella, samfina, pisto, there are as many names for it as countries, and she has stopped caring for all the names of things. She has made stew, and there are ripe peaches and cream for dessert, a few bottles of wine to choose from.

Gabriel Solomon, our sandy-lashed, red-haired, soon-to-be-surgeon waiter, recited the night's menu: salad, broiled salmon, boiled red potatoes, sliced tomatoes and corn on the cob, all served family style. A vast slab of butter lay on a white plate next to baskets of bread- white Wonder bread and buttermilk biscuits, neither of which had ever touched our lips. There was a bottle of Hershey's chocolate syrup in the center of the table, a novelty for Jews who didn't mix dairy foods with meat. "The milk is from the farm's cows," Gabe explained. "It's pasteurized but it doesn't taste like city milk. If you'd like city milk, it will be delivered to you. But try the farm milk. Some guests love it. The children seem to enjoy it with syrup." Gabe paused. "I forgot to ask you, do you want your salad dressed or undressed?" Jack immediately replied, "Undressed of course," and winked. My mother worried about having fish with rolls and butter. "Fish is dairy," my father pronounced, immediately an expert on Jewish dietary laws. "With meat it's no butter and no milk for the children." Lil kept fidgeting in her straight-backed chair. "What kind of food is this?" she asked softly. "What do they call it?" "American," the two men said in unison. Within minutes Gabe brought us a bowl filled with iceberg lettuce, butter lettuce, red oak lettuce. "These are grown right here, in our own garden. We pick the greens daily. I brought you some oil and vinegar on the side, and a gravy boat of sour cream for the tomatoes. Take a look at these tomatoes." Each one was the size of a small melon, blood red, virtually seedless. Our would-be surgeon sliced them, one-two-three. We had not encountered such tomatoes before. "Beauties, aren't they?" asked Gabe. Jack held to certain eccentricities in his summer food. Without fail he sprinkled sugar over tomatoes, sugared his melons no matter how ripe and spread his corn with mustard- mustard!

Mrs. Rita Graul, one of Mrs. Hicks’s principal lieutenants, had just introduced two figures in chicken masks—“the white chicken, Senator Kennedy,” and “the brown chicken, Senator Brooke.” All of a sudden, there was Kennedy himself—that distinctive mop of brown hair, his face tanned from the late-summer weekend on the Cape. There was a brief but heated discussion over whether to let the Senator speak. Ultimately, Kennedy advanced to the microphone, but when the crowd realized who he was they booed and jeered: “Impeach him. Get rid of the bum!” “You’re a disgrace to the Irish!” “Why don’t you put your one-legged son on a bus!” “Yeah, let your daughter get bused, so she can get raped!” “Why don’t you let them shoot you, like they shot your brother!” Kennedy’s face tightened and his fist grasped the microphone more closely, but each time he tried to speak the clamor grew. Some in the crowd chanted, “No, no, we won’t go.” Others sang “God Bless America.” Then, slowly at first, more quickly as the idea caught on, the crowd turned row by row to face the Federal Building named for his brother, the late President. Kennedy abruptly left the platform and started across the plaza toward his office, a few women pursuing him, shouting further insults. Then out of the crowd sailed a ripe tomato, smashing on the pavement, splattering his pin-striped suit. “Ahhh,” sighed the crowd. Another tomato and several eggs rained down on him. Kennedy quickened his pace, head down. With the object of their resentment in full flight now, the pursuers closed in.

Mediterranean Vegetable Stew INGREDIENTS for 4 servings 1 (10-oz) package frozen okra, thawed 10 pimiento-stuffed olives, chopped 1 lb sweet potatoes, cubed ½ tsp turmeric 3 garlic cloves, minced 1/3 cup raisins 2 cups vegetable broth 1 carrot, sliced 2 ripe tomatoes, chopped 1 onion, chopped 1 cup canned tomato sauce 2 zucchinis, cubed 1 eggplant, sliced ¼ tsp crushed red pepper ¼ tsp paprika Goat cheese for garnish DIRECTIONS and total time: approx. 35 minutes Heat olive oil on Sauté and stir-fry onion, zucchini, eggplant, garlic, and carrot for 5 minutes. Stir in turmeric, paprika, red pepper, and raisins for 2 minutes. Pour in the remaining ingredients, except for the cheese, and seal the lid. Select Manual and cook for 8 minutes at High. When ready, release the pressure naturally for 10 minutes. Top with goat cheese to serve.

there are loads of places to hide. I run behind the pea plants, but he can still see me through the leaves, so I run off and land next to Alice and Dora in between the thorny raspberries. 'Look, Belle, we've found some raspberries that are already ripe. They're so nice.' Alice picks one for me. I taste its sweet raspberriness. 'Yum. Are there more?' 'Not yet. But soon there'll be loads.' 'Got you,' yells John as he runs down the path. He checks us all out deciding who best to make IT. He gives me a look and I know it’s going to be me. So I leap up and run off while he clambers over my sister and Dora. I run quickly, darting between the overgrown potatoes and into the poly-tunnel for the tomatoes. I take a few deep breaths as I emerge from the other end of the poly-tunnel. Looks like I've finally lost John, so I slow down and look around. Dad's shed is in front of me and I can hear him gently tinkering inside. I'm never sure what he's doing in there, but he's so busy he

Dilly Onion Rings This is Ellie Kuehn’s recipe. She tried serving it on a sausage pizza out at Bertanelli’s and it was really good!   One large mild or sweet onion (a red onion is nice—more colorful) 1/3 cup white (granulated) sugar 2 teaspoons salt 1 teaspoon fresh baby dill (it’s not as good with dried dill weed) ½ cup white vinegar ¼ cup water   4 large ripe tomatoes as an accompaniment (optional)   Cut the onion in thin slices. Separate the slices into rings and put them in a bowl. Combine the sugar, salt, dill, white vinegar, and water. Pour the liquid over the onion rings. Cover the bowl and refrigerate for at least 5 hours, stirring every hour or so. Serving suggestions: Slice large ripe tomatoes and arrange on a platter. Lift the onion rings out of the brine and sprinkle them on top of the tomato slices. Garnish with fresh, chopped

He slowly raised at her the long sharp blade he had kept in his pocket, its edge gleaming ominously in the candlelight. It was not at all an ordinary weapon; while choosing it from a mysteriously smiling street-vendor, he picked the best with precision, the sharpest one made of Babbitt-metal. Before deciding, he had even tested its efficiency, checking its deadly precision first by slicing effortlessly through a piece of paper, a smooth and exact cut, then, it cleaved a ripe tomato in one swift motion, showing its stabbed inner fluid, and finally he tested it on a piece of dry wood, with a single stroke, the wood splintered cleanly, a testament to the blade’s lethality. She was the next.