Roast A Girl Quotes

Mom and Dad had a lot to answer for, she decided. She couldn’t even be rude to evil vampires who’d caged her boyfriend and were preparing to roast him alive.

You ever see Willy Wonka? You know that part where the girl eats an everlasting gobstopper sweet and it tastes of everything? Like chicken soup and roast beef and blueberry pie all rolled into one? Well, that's exactly what Shapeshifter blood tastes like...

A plate of roast duck, steamed dumplings, spicy noodles with beef gravy, pickled cucumbers, stewed tongue and eggs if you have them, cold please, and sticky rice pearls, too,' Ai Ling said, before the server girl could open her mouth. "I don't know what he wants." Ai Ling nodded toward Chen Yong. 'I'm not sure I have enough coins to order anything more,' he said, laughing.

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

I don’t believe in any actual thinking God that marks the fall of every bird in Australia or every bug in India, a God that records all of our sins in a big golden book and judges us when we die—I don’t want to believe in a God who would deliberately create bad people and then deliberately send them to roast in a hell He created—but I believe there has to be something.

Daddy came and got me after dinner. Mama must have told him I knew that dead girl 'cause he was eyeing me all through Mama's pot roast like maybe I was going to get suicidal and hang myself from the ceiling light in my bedroom after the two helpings of dessert I took.

Is this what I really thought would fulfill me? Twenty-seven-dollar roast chicken dinner and a fiancé who sweetly fucks me when we get home.

I shall be fine. Please tell your mother I shall be back in an hour to help her roast the chicken.” “I look forward to that.” “Roast chicken?” “No. You being back.

Therein lies the potent, challenging gift afforded to us brave, lucky few, fortunate enough to be roasted onstage night after night by your mother: that of self-realization through comedic ego destruction. Your mother showed me with her comedy how to let go of who I thought I had to be and allowed me to embrace a life rooted in my love for you girls.

I don’t believe in any actual thinking God that marks the fall of every bird in Australia or every bug in India, a God that records all our sins in a big golden book and judges us when we die—I don’t want to believe in a God who would deliberately create bad people and then deliberately send them to roast in a hell He created—but I believe there has to be something. Yeah, something. Some kind of insensate force for the good … I think there’s a force that keeps drunken teenagers—most drunken teenagers—from crashing their cars when they’re coming home from the senior prom or their first big rock concert.That keeps most planes from crashing even when something goes wrong. Not all, just most. Hey, the fact that no one’s used a nuclear weapon on actual living people since 1945 suggests that there has to be something on our side. Sooner or later someone will, of course, but over a half a century … that’s a long time. There’s something that keeps most of us from dying in our sleep. No perfect loving all-seeing God, I don’t think the evidence supports that, but a force.

A feeling settled over Cora. She had not been under its spell in years, since she brought the hatchet down on Blake's doghouse and sent the splinters into the air. She had seen men hung from trees and left for buzzards and crows. Women carved open to the bones with the cat-o'-nine-tails. Bodies alive and dead roasted on pyres. Feet cut off to prevent escape and hands cut off to stop theft. She had seen boys and girls younger than this beaten and had done nothing. This night the feeling settled on her heart again. It grabbed hold of her and before the slave part of her caught up with the human part of her, she was bent over the boy's body as a shield.

Time is the only magic, he said, "And Marids swim through time like the sea. Think: if you hurt yourself, and I bandage it, and after weeks and weeks it gets well and there's no scar, that's not magic at all. But if you hurt yourself and I touch you and it heals in a moment, you'd call me magic before your skin closed. It's not magic to cook a feast, roasting and baking and frying for hours, but if you blink and it's steaming in front of you, it's a spell. If you work for what you want and save for it and plan it out just as precisely as you possibly can, it's not even surprising if you get it on the other side of a month or a year. But if you snap your fingers and it happens as soon as you want t, every wizard will want to know you socially. If you life straight through a hundred years and watch yourself unfold at one second per second, one hour per hour, that's just being alive. If you go faster, you're a time traveler. If you jump over your unfolding and see how it all comes out, that's fate. But's all healing and cooking and planning and living, just the same. The only difference is time.

ah yes I know them well who was the first person in the universe before there was anybody that made it all who ah that they dont know neither do I so there you are they might as well try to stop the sun from rising tomorrow the sun shines for you he said the day we were lying among the rhododendrons on Howth head in the grey tweed suit and his straw hat the day I got him to propose to me yes first I gave him the bit of seedcake out of my mouth and it was leapyear like now yes 16 years ago my God after that long kiss I near lost my breath yes he said I was a flower of the mountain yes so we are flowers all a womans body yes that was one true thing he said in his life and the sun shines for you today yes that was why I liked him because I saw he understood or felt what a woman is and I knew I could always get round him and I gave him all the pleasure I could leading him on till he asked me to say yes and I wouldnt answer first only looked out over the sea and the sky I was thinking of so many things he didnt know of Mulvey and Mr Stanhope and Hester and father and old captain Groves and the sailors playing all birds fly and I say stoop and washing up dishes they called it on the pier and the sentry in front of the governors house with the thing round his white helmet poor devil half roasted and the Spanish girls laughing in their shawls and their tall combs and the auctions in the morning the Greeks and the jews and the Arabs and the devil knows who else from all the ends of Europe and Duke street and the fowl market all clucking outside Larby Sharons and the poor donkeys slipping half asleep and the vague fellows in the cloaks asleep in the shade on the steps and the big wheels of the carts of the bulls and the old castle thousands of years old yes and those handsome Moors all in white and turbans like kings asking you to sit down in their little bit of a shop and Ronda with the old windows of the posadas glancing eyes a lattice hid for her lover to kiss the iron and the wineshops half open at night and the castanets and the night we missed the boat at Algeciras the watchman going about serene with his lamp and O that awful deepdown torrent O and the sea the sea crimson sometimes like fire and the glorious sunsets and the figtrees in the Alameda gardens yes and all the queer little streets and the pink and blue and yellow houses and the rosegardens and the jessamine and geraniums and cactuses and Gibraltar as a girl where I was a Flower of the mountain yes when I put the rose in my hair like the Andalusian girls used or shall I wear a red yes and how he kissed me under the Moorish wall and I thought well as well him as another and then I asked him with my eyes to ask again yes and then he asked me would I yes to say yes my mountain flower and first I put my arms around him yes and drew him down to me so he could feel my breasts all perfume yes and his heart was going like mad and yes I said yes I will Yes.

The girl with the greyhound was an assistant lighting director for a musical comedy about American history, and she kept her poor greyhound, who was named Lancer, in a one-room apartment fourteen feet wide and twenty-six feet long, and six flights of stairs above the street level. His entire life was devoted to unloading his excrement at the proper time and place. There were two proper places to put it: in the gutter outside the door seventy-two steps below, with the traffic whizzing by, or in a roasting pan, his mistress kept in front of the Westinghouse refrigerator. Lancer had a very small brain, but he must have suspected from time to time, just as Wayne Hoobler did, that some kind of terrible mistake had been made.

Dead Butterfly By Ellen Bass For months my daughter carried a dead monarch in a quart mason jar. To and from school in her backpack, to her only friend’s house. At the dinner table it sat like a guest alongside the pot roast. She took it to bed, propped by her pillow. Was it the year her brother was born? Was this her own too-fragile baby that had lived—so briefly—in its glassed world? Or the year she refused to go to her father’s house? Was this the holding-her-breath girl she became there? This plump child in her rolled-down socks I sometimes wanted to haul back inside me and carry safe again. What was her fierce commitment? I never understood. We just lived with the dead winged thing as part of her, as part of us, weightless in its heavy jar.

We stood under a roadlamp, thumbing, when suddenly cars full of young kids roared by with streamers flying. 'Yaah! Yaah! we won! we won!' they all shouted. Then they yoohooed us and got great glee out of seeing a guy and a girl on the road. Dozens of such cars passed, full of young faces and 'throaty young voices,' as the saying goes. I hated every one of them. Who did they think they were, yaahing at somebody on the road just because they were little high-school punks and their parents carved the roast beef on Sunday afternoons? Who did they think they were, making fun of a girl reduced to poor circumstances with a man who wanted to belove?

It's my latest recipe." She beamed. "Roast leaf." "It's gone off. That's not like any roast beef sandwich I've ever tasted." "No, no. Not roast beef. Roast leaf." He stared at her. "I'm a vegetarian," she explained. "I don't eat meat. So I create my own substitutions with vegetables. Roast leaf, for example. I start with whatever greens are in the market, boil and mash them with salt, then press them into a roast for the oven. According to the cookery book, it's every bit as satisfying as the real thing." "Your cookery book is a book if lies." To her credit, she took it gamely. "I'm still perfecting the roast leaf. Perhaps it needs more work. Try the others. The ones on brown bread are tuna-ish- brined turnip flakes in place of fish- and the white bread is sham. Sham is everyone's favorite. Doesn't the color look just like ham? The secret is beetroot.

When I went on anyway, my body began to grow cold, and I thought I was dead. Face pale, my dead self sat down on a bench and began to turn toward my real self, who was watching this hallucination on the screen of the night. My dead self came nearer, just as if it might want to shake hands with my real self. That's when I panicked and tried to run. But my dead self pursued me and finally caught me, entered me and controlled me. I'd felt then just the way I felt now. I felt as if a hole had opened in my head from which consciousness and memory leaked out and in their place the rash crowded in, and a cold like spoiled roast chicken. But that time before, shaking and clinging to the damp bench, I'd told myself, Hey, take a good look, isn't the world still under your feet? I'm on this ground, and on this same ground are trees and grass and ants carrying sand to their nests, little girls chasing rolling balls, and puppies running.

It's rude to discuss religion', the Buraq sniffed. 'But I don't hold with Teatimers. I'm of the Midnight Snack school. You have tea because it's three o'clock and that's what's done and yes, yes, it's pleasant to have a nice cup and a sandwich with no crusts on, but pleasant is not enough for me! When you tuck into a Midnight Snack, it's because you're hungry in the dark. You want that bit of roast you couldn't finish at supper and you want it now. Midnight Snackery is primal, like a wolf in the wood, hunkering down over her kill.

I took a bite of pot roast and moaned. This got me a double eyebrow raise from Dastien. Now, if only I could get you to make that noise when we’re alone. My face couldn’t have burned brighter.

Outside the internet café a gypsy kid and his girl sold punnets of chestnuts from a roasting cart and kissed. They looked like the year 1583. The air was dark blue and had the smoke of old poetry at dusklight.

Green sadness is sadness dressed for graduation, it is the sadness of June, of shiny toasters as they come out of their boxes, the table laid before a party, the smell of new strawberries and dripping roasts about to be devoured; it is the sadness of the unperceived and therefore never felt and seldom expressed, except on occasion by polka dancers and little girls who, in imitation of their grandmothers, decide who shall have their bunny when they die. Green sadness weighs no more than an unused handkerchief, it is the funeral silence of bones beneath the green carpet of evenly cut grass upon which the bride and groom walk in joy.

Don't be superior. Everyone drinks blood. Blood is a word that means alive. You can do without almost anything: arms, legs, teeth, hope. But you can't do without blood. Lose even a little and you grow slow and stupid and not yourself at all. We are all of us beautiful and complicated vessels for carrying blood the way a bottle carries wine. I suppose you think there's no blood in your roast beef? Life eats life. Blood makes you move, makes you blush, makes the pulse pound in your brow when you see your love walking across a street toward you, makes your very thoughts fly through your brain. Blood is everything and everything is blood.

Tell us more, Darcy, about how European you are. Tell us about the way the Croatian sun roasts your shoulders, tell us about your love of canned fish and the girl you’d kiss for practice at your German primary school.

A breeze, vanilla-scented, nutmeg milk, dark roast of cocoa beans over a slow fire. It isn't magic. Really it isn't. It's just a trick, a game I play. There's no such thing as real magic- and yet it works. Sometimes, it works. Can you hear me? I said. Not in my voice, but a shadow-voice, very light, like dappled leaves. She felt it then. I know she did. Turning, she stiffened; I made the door shine a little, ever so slightly, the color of the sky. Played with it, pretty, like a mirror in the sun, shining it on and off her face. Scent of woodsmoke in a cup; a dash of cream, sprinkle of sugar. Bitter orange, your favorite, 70 percent darkest chocolate over thick-cut oranges from Seville. Try me. Taste me. Test me.

Old Glory Knock ’em dead, big guy. Go in there guns blazing, buddy. You crushed at the show. No, it was a blowout. No, a massacre. Total overkill. We tore them a new one. My son’s a beast. A lady -killer. Straight shooter, he knocked her up. A bombshell blonde. You’ll blow them away. Let’s bag the broad. Let’s spit-roast the faggot. Let’s fuck his brains out. That girl’s a grenade. It was like Nam down there. I’d still slam it though. I’d smash it good. I’m cracking up. It’s hilarious. You truly murdered. You had me dying over here Bro, for real though, I’m dead.

Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed." When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots. Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.

When he gets back, she's curled on the couch, flipping through a cookbook called Roast Chicken and Other Stories, watching America's Next Top Model. The only thing more disturbing than when she does this is when she watches the Food Network with a legal pad on her lap, taking notes for decadent meals he knows she'll never make.

Your mother can’t produce food out of thin air,” said Hermione. “No one can. Food is the first of the five Principal Exceptions to Gamp’s Law of Elemental Transfigur--” “Oh, speak English, can’t you?” Ron said, prising a fish bone out from between his teeth. “It’s impossible to make good food out of nothing! You can Summon it if you know where it is, you can transform it, you can increase the quantity if you’ve already got some--” “Well, don’t bother increasing this, it’s disgusting,” said Ron. “Harry caught the fish and I did my best with it! I notice I’m always the one who ends up sorting out the food, because I’m a girl, I suppose!” “No, it’s because you’re supposed to be the best at magic!” shot back Ron. Hermione jumped up and bits of roast pike slid off her tin plate onto the floor. “You can do the cooking tomorrow, Ron, you can find the ingredients and try and charm them into something worth eating, and I’ll sit here and pull faces and moan and you can see how you--” “Shut up!” said Harry, leaping to his feet and holding up both hands. “Shut up now!” Hermione looked outraged. “How can you side with him, he hardly ever does the cook--” “Hermione, be quiet, I can hear someone!

I really doubt my parents are going to let me stay the night in a remote cabin with a bunch of boys.” “Oh, please, Snow White, Mike’s dad’ll be there. He’s actually kinda funny…you know, in a weird dad kind of way. Don’t worry, your purity will remain intact. Scout’s honor.” She made some sort of gesture with her fingers that Violet assumed was supposed to be an oath, but since Chelsea had never actually been a Girl Scout, it ended up looking more like a peace sign. Or something. Violet maintained her dubious expression. But Chelsea wasn’t about to be discouraged, and she tried to be the voice of reason. “Come on, I think Jay’s checking to see if he can get the time off work. The least you can do is ask your parents. If they say no, then no harm, no foul, right? If they say yes, then we’ll have a kick-ass time. We’ll go hiking in the snow and hang out in front of the fireplace in the evening. We’ll sleep in sleeping bags and maybe even roast some marshmallows. It’ll be like we’re camping.” She beamed a superfake smile at Violet and clasped her hands together like she was begging. “Do it for me. Ple-eease.” Jules came back with their milk shake. It was strawberry, and Chelsea flashed Violet an I-told-you-so grin. Violet finished her tea, mulling over the idea of spending the weekend in a snowy cabin with Jay and Chelsea. Away from town. Away from whoever was leaving her dead animals and creepy notes. It did sound fun, and Violet did love the snow. And the woods. And Jay. She could at least ask. Like Chelsea said, No harm, no foul.

Hey, ya'll should come home with us. Verdie has a pot roast in the oven that will melt in your mouth," Finn said. He was as tall as Sawyer and had the bluest eyes Jill had ever seen on a man. Callie nodded at his side as she corralled four kids, and Verdie poked her head out around Finn's shoulder to say, "Yes, we'd love to have you. Got plenty of food and plenty of these wild urchins to entertain you. If that don't keep you laughing, then there's a parrot that never shuts up and a bunch of dogs." "And a cat," a little girl said shyly.

Little Britain may truly be called the heart's core of the city; the stronghold of true John Bullism. It is a fragment of London as it was in its better days, with its antiquated folks and fashions. Here flourish in great preservation many of the holiday games and customs of yore. The inhabitants most religiously eat pancakes on Shrove Tuesday, hot-cross-buns on Good Friday, and roast goose at Michaelmas; they send love-letters on Valentine's Day, burn the pope on the fifth of November, and kiss all the girls under the mistletoe at Christmas. Roast

Gabriel Duke. You are a complete hypocrite." "A hypocrite? Me?" "Yes, you. Mr. I-Know-a-Hidden-Tresaure-When-I-See-It. You said you know how to spot undervalued things. Undervalued people. And yet you persist in selling yourself short. If I'm the crown jewels in camouflage, you're a..." She churned the air with one hand. "... a diamond tiara." He grimaced. "Fine, you can be something manlier. A thick, knobby scepter. Will that suffice?" "I suppose it's an improvement." "For weeks, you've been insisting you haven't the slightest idea what it means to give a creature a loving home. 'I'm too ruthless, Penny. I'm only motivated by self-interest, Penny. I'm a bad, bad man, Penny.' And all this time, you've been running an orphanage? I could kick you." "I'm not running an orphanage. I give the orphanage money. That's all." "You gave them kittens." "No, you gave them kittens." "You sent them gifts at Christmas. Playthings and sweets and geese to be roasted for their dinner." "It was the only business I could attend to on Christmas, and I don't like to waste the day. All the banks and offices are closed." She skewered him with a look. "Really. You expect me to believe that?" He pushed a hand through his hair. "What is your aim with this interrogation?" "I want you to admit the truth. You are giving those children a home. A place of warmth and safety, and yes, even love. Meanwhile, you are stubbornly denying yourself all the same things." "I can't be denying myself if it's something I don't want." "Home isn't something a person wants. It's something every last one of us needs. And it's not too late for you, Gabriel." She gentled her voice. "You could have that for yourself.

I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turnips and roasted bits of corn, lightly drizzled with a balsamic reduction.

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate custard. The middle tier would be a vanilla cake filled with a fluffy vanilla mousse and a layer of roasted strawberries. The top tier, designed to be removed whole and frozen for the first anniversary, would be one layer of chocolate cake and one of vanilla with a strawberry buttercream filling. The whole cake would be covered in a layer of vanilla buttercream, perfectly smoothed, and the tiers separated by a simple line of piped dots, looking like a string of pearls.

All around me, other dishes were taking shape: for the first service, a group of young girls were gilding candied plums, figs, oranges and apricots with fine gold leaf, and more gold was being smoothed onto sweet biscuits of fried dough cut into witty shapes and drenched in spiced syrup and rose water. There were torte of every kind: filled with pork belly and zucca; torte in the style of Bologna, filled with cheeses and pepper, and torte filled with capons and squabs. There were sausages, whole hams from all over the north of Italy. My suckling pigs were for the second service, alongside the lampreys, candied lemons wrapped in the finest sheet of silver, an enormous sturgeon in ginger sauce, a whole roast roebuck with gilded horns, cuttlefish cooked in their own ink.

Suddenly, opposite the Théâtre des Variétés, I saw a profile to my liking. A good head and a full figure. I was charmed, and said ‘By Jove! What a fine girl!’ “It only remained for me to see her face. A woman’s face is the dessert, while the rest is ... the roast. “I hastened on and overtook her, and she turned around suddenly under a gas lamp. She was charming, quite young, dark, with large black eyes, and I immediately invited her to supper. She accepted without any hesitation, and a quarter of an hour later we were sitting at supper in my lodgings. ‘Oh, how comfortable it is here!’ she said as she came in, and she looked about her with evident satisfaction at having found a supper and a room on that bitter night. She was superb, so beautiful that she astonished me, and her figure fairly captivated me.

Tonight,” said Mack Nuggett, “These feathery beasts Will be chopped up and roasted For Thanksgiving feasts.” The children stood still As tears filled their eyes, Then they clamored aloud In a chorus of cries. “Oh dear,” cried Mack Nuggett, “Now what shall I do?” So he dashed to the well, And the teacher went, too. And they fetched some water Fresh from the ground, In hopes that a swig Might calm everyone down. And when they returned To quiet the matter, The children were calmer (And mysteriously fatter!). The boys and girls drank up Their drinks in the hay, Then thanked old Mack Nuggett And waddled away. They limped to the school bus All huffing and puffing-- It’s not easy to walk With hot turkey stuffing. And then, as the school bus drove off in the night, Mack Nuggett looked ‘round--not a turkey in sight!

They began with a winter soup, lovingly cooked in a copper pot with a shinbone left over from Sunday lunch- But the witch brought in a light bouillon, simmered with the sweetest of baby shallots and scented with ginger and lemongrass and served with croutons so crisp and small that they seemed to vanish in her mouth- The mother brought in the second course. Sausages and potato mash; a comforting dish the child always loved, with sticky onion marmalade- But the witch brought in a brace of quail that had been gorged on ripe figs all their lives, now roasted and stuffed with chestnuts and foie gras and served with a coulis of pomegranate- Now the mother was close to despair. She brought dessert: a stout apple pie, made to her mother's recipe. But the witch had made a pièce montée: a pastel-colored sugared dream of almonds, summer fruit, and pastries like a puff of air, all scented with rose and marshmallow cream, and served with a glass of Château d'Yquem-

Pyotr wasn’t entirely satisfied with the notion of serving Aunt Thelma roast chicken, it turned out. When Kate made the mistake of telling him her menu plan, after he had caught up with her in the syrup-and-molasses aisle, his first question was “The chickens can be cut into pieces?” “Why would you want to do that?” “I am thinking you could make fried, like KFC. You know how to make fried chicken?” “No.” He waited, looking hopeful. “But you could learn?” he asked finally. “I could if I wanted to, I guess.” “And you would want to, maybe?” “Well, Pyotr, if you like KFC so much, why don’t I just buy some?” Kate said. She would love to see the expression on Aunt Thelma’s face if she did. “No, you should be cooking something,” Pyotr said. “Something with much labor. You are trying to make your aunt feel welcome.” Kate said, “Once you meet Aunt Thelma, you’ll realize that the last thing we want to do is make her feel too welcome.” “But she is family!” Pyotr said. He pronounced the word as if it were holy; he surrounded it with invisible cushions

Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners. I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.

Indeed, food and femininity were intertwined for me from very early on. Cooking was the domain not of girls, but of women. You weren’t actually allowed to cook until you mastered the basics of preparing the vegetables and dry-roasting and grinding the spices. You only assisted by preparing these mise en places for the older women until you graduated and were finally allowed to stand at the stove for more than boiling tea. Just as the French kitchens had their hierarchy of sous-chefs and commis, my grandmother’s kitchen also had its own codes. The secrets of the kitchen were revealed to you in stages, on a need-to-know basis, just like the secrets of womanhood. You started wearing bras; you started handling the pressure cooker for lentils. You went from wearing skirts and half saris to wearing full saris, and at about the same time you got to make the rice-batter crepes called dosas for everyone’s tiffin. You did not get told the secret ratio of spices for the house-made sambar curry powder until you came of marriageable age. And to truly have a womanly figure, you had to eat, to be voluptuously full of food.

Servers moved among the guests with trays of hors d'oeuvres and the signature cocktail, champagne with a honey infused liqueur and a delicate spiral twist of lemon. The banquet was bursting with color and flavor- flower-sprinkled salads, savory chili roasted salmon, honey glazed ribs, just-harvested sweet corn, lush tomatoes and berries, artisan cheeses. Everything had been harvested within a fifty-mile radius of Bella Vista. The cake was exactly what Tess had requested, a gorgeous tower of sweetness. Tess offered a gracious speech as she and Dominic cut the first slices. "I've come a long way from the city girl who subsisted on Red Bull and microwave burritos," she said. "There's quite a list of people to thank for that- my wonderful mother, my grandfather and my beautiful sister who created this place of celebration. Most of all, I'm grateful to Dominic." She turned to him, offering the first piece on a yellow china plate. "You're my heart, and there is no sweeter feeling than the love we share. Not even this cake. Wait, that might be overstating it. Everyone, be sure you taste this cake. It's one of Isabel's best recipes.

The conversation lightened during the midday banquet the king hosted for our delegation. It was a lavish affair, like something out of a fairy tale, the fifty-foot table laden with whole roasted lambs and heaps of saffron rice and all manner of traditional and Western delicacies. Of the sixty or so people eating, my scheduling director, Alyssa Mastromonaco, and senior advisor Valerie Jarrett were two of the three women present. Alyssa seemed cheery enough as she chatted with Saudi officials across the table, although she appeared to have some trouble keeping the headscarf she was wearing from falling into the soup bowl. The king asked about my family, and I described how Michelle and the girls were adjusting to life in the White House. He explained that he had twelve wives himself—news reports put the number closer to thirty—along with forty children and dozens more grandchildren and great-grandchildren. “I hope you don’t mind me asking, Your Majesty,” I said, “but how do you keep up with twelve wives?” “Very badly,” he said, shaking his head wearily. “One of them is always jealous of the others. It’s more complicated than Middle East politics.

Harper walked over to her reception desk. “What’s with the Tyson look-alikes out there? I almost couldn’t get in here.” Pixie frowned. “Better go ask your boy-o. Famous rock star in the house.” Pixie accentuated her comment with the poke of her pen. Jeez, he was huge. And built. And shirtless. Okay, enough staring. Well, maybe just for another second. Trent was leaning over the guy, and she could tell from the wide-reaching spread of purple transfer lines that he was just beginning a sleeve on the other man’s lower arm. The guy in the chair might well be a rock star— although Harper would never admit she had no clue who he was— but he was wincing. Harper could totally feel for him. Trent was in his usual position— hat on backward, gloves on, and perched on a stool. Harper approached them nervously. The big guy’s size and presence were a little intimidating. “I don’t bite.” Oh God. He was talking to her. “Excuse me?” He sucked air in between clenched teeth. “I said I don’t bite. You can come closer.” His blue eyes were sparkling as he studied her closely. Trent looked up. “Hey, darlin’,” he said, putting the tattoo machine down and reaching for her hand. “Dred, this is my girl, Harper. Harper, this is Dred Zander from the band Preload. He’s one of the other judges I told you about.” Wow. Not that she knew much about the kind of music that Trent listened to, but even she had heard of Preload. That certainly explained the security outside. Dred reached out his hand and shook hers. “Nice to meet you, Harper. And a pity. For a minute, I thought you were coming over to see me.” “No,” Harper exclaimed quickly, looking over at Trent, who was grinning at her. “I mean, no, I was just bringing Trent some cookies.” Holy shit. Was she really that lame? It was like that moment in Dirty Dancing when Baby told Johnny she carried a watermelon. Dred turned and smiled enigmatically at Trent. “I see what you mean, man.” “Give.” Smiling, Trent held out his hand. Reaching inside her bag, she pulled out the cookies and handed the container to him. “Seriously, dude, she’s the best fucking cook on the planet.” Trent paused to take a giant bite. “You got to try one,” he mumbled, offering the container over. Harper watched, mortified, as a modern-day rock legend bit into one of her cookies. Dred chewed and groaned. “These are almost as good as sex.” Harper laughed. “Not quite,” Trent responded, giving her a look that made her burn. “You should try her pot roast. Could bring a grown man to his knees.

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

Ah yes, the people concerned. That is very important. You remember, perhaps, who they were?’ Depleach considered. ‘Let me see-it’s a long time ago. There were only five people who were really in it, so to speak-I’m not counting the servants-a couple of faithful old things, scared-looking creatures-they didn’t know anything about anything. No one could suspect them.’ ‘There are five people, you say. Tell me about them.’ ‘Well, there was Philip Blake. He was Crale’s greatest friend-had known him all his life. He was staying in the house at the time.He’s alive. I see him now and again on the links. Lives at St George’s Hill. Stockbroker. Plays the markets and gets away with it. Successful man, running to fat a bit.’ ‘Yes. And who next?’ ‘Then there was Blake’s elder brother. Country squire-stay at home sort of chap.’ A jingle ran through Poirot’s head. He repressed it. He mustnot always be thinking of nursery rhymes. It seemed an obsession with him lately. And yet the jingle persisted. ‘This little pig went to market, this little pig stayed at home…’ He murmured: ‘He stayed at home-yes?’ ‘He’s the fellow I was telling you about-messed about with drugs-and herbs-bit of a chemist. His hobby. What was his name now? Literary sort of name-I’ve got it. Meredith. Meredith Blake. Don’t know whether he’s alive or not.’ ‘And who next?’ ‘Next? Well, there’s the cause of all the trouble. The girl in the case. Elsa Greer.’ ‘This little pig ate roast beef,’ murmured Poirot. Depleach stared at him. ‘They’ve fed her meat all right,’ he said. ‘She’s been a go-getter. She’s had three husbands since then. In and out of the divorce court as easy as you please. And every time she makes a change, it’s for the better. Lady Dittisham-that’s who she is now. Open anyTatler and you’re sure to find her.’ ‘And the other two?’ ‘There was the governess woman. I don’t remember her name. Nice capable woman. Thompson-Jones-something like that. And there was the child. Caroline Crale’s half-sister. She must have been about fifteen. She’s made rather a name for herself. Digs up things and goes trekking to the back of beyond. Warren-that’s her name. Angela Warren. Rather an alarming young woman nowadays. I met her the other day.’ ‘She is not, then, the little pig who cried Wee Wee Wee…?’ Sir Montague Depleach looked at him rather oddly. He said drily: ‘She’s had something to cry Wee-Wee about in her life! She’s disfigured, you know. Got a bad scar down one side of her face. She-Oh well, you’ll hear all about it, I dare say.’ Poirot stood up. He said: ‘I thank you. You have been very kind. If Mrs Crale didnot kill her husband-’ Depleach interrupted him: ‘But she did, old boy, she did. Take my word for it.’ Poirot continued without taking any notice of the interruption. ‘Then it seems logical to suppose that one of these five people must have done so.’ ‘One of themcould have done it, I suppose,’ said Depleach, doubtfully. ‘But I don’t see why any of themshould. No reason at all! In fact, I’m quite sure none of themdid do it. Do get this bee out of your bonnet, old boy!’ But Hercule Poirot only smiled and shook his head.

that night she dreamed of employing an army of women cleaners who would set forth across the planet on a mission to clean up all the damage done to the environment they came from all over Africa and from North and South and South America, they came from India and China and all over Asia, they came from Europe and the Middle East, from Oceania, and from the Antarctic, too she imagined them all descending in their millions on the Niger Delta and driving out the oil companies with their mop and broom handles transformed into spears and poison-tipped swords and machine guns she imagined them demolishing al the equipment used for oil production, including the flare stacks that rose into the skies to burn the natural gas, her cleaners setting charges underneath each one, detonating from a safe distance and watching them being blown up she imagined the local people cheering and celebrating with dancing, drumming and roasted fish she imagined the international media filming it- CNN, BBC, NBC she imagined the government unable to mobilize the poorly paid local militia because they were terrified by the sheer numbers of her Worldwide Army of Women Cleaners who could vaporize them with their superhuman powers afterwards, she imagined legions of singing women sifting the rivers and creeks to remove the thick slicks of grease that had polluted them and digging up the land until they'd removed the toxic sublayers of soil she imagined the skies opening when the job was fone and the pouring of pure water from the now hygienic clouds for as long as it took for the region to be thoroughly cleansed and replenished

Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we have a good plan for the three tiers. The bottom tier will be the chocolate tier and incorporate the dacquoise component, since that will all provide a good strong structural base. We are doing an homage to the Frango mint, that classic Chicago chocolate that was originally produced at the Marshall Field's department store downtown. We're going to make a deep rich chocolate cake, which will be soaked in fresh-mint simple syrup. The dacquoise will be cocoa based with ground almonds for structure, and will be sandwiched between two layers of a bittersweet chocolate mint ganache, and the whole tier will be enrobed in a mint buttercream. The second tier is an homage to Margie's Candies, an iconic local ice cream parlor famous for its massive sundaes, especially their banana splits. It will be one layer of vanilla cake and one of banana cake, smeared with a thin layer of caramelized pineapple jam and filled with fresh strawberry mousse. We'll cover it in chocolate ganache and then in sweet cream buttercream that will have chopped Luxardo cherries in it for the maraschino-cherry-on-top element. The final layer will be a nod to our own neighborhood, pulling from the traditional flavors that make up classical Jewish baking. The cake will be a walnut cake with hints of cinnamon, and we will do a soaking syrup infused with a little bit of sweet sherry. A thin layer of the thick poppy seed filling we use in our rugelach and hamantaschen, and then a layer of honey-roasted whole apricots and vanilla pastry cream. This will get covered in vanilla buttercream.

Our streets have days, and even hours. Where I was born, and where my baby will be born, you look down the street and you can almost see what's happening in the house: like, say, Saturday, at three in the afternoon, is a very bad hour. The kids are home from school. The men are home from work. You'd think that this might be a very happy get together, but it isn't. The kids see the men. The men see the kids. And this drives the women, who are cooking and cleaning and straightening hair and who see what men won't see, almost crazy. You can see it in the streets, you can hear it in the way the women yell for their children. You can see it in the way they come down out of the house - in a rush, like a storm - and slap the children and drag them upstairs, you can hear it in the child, you can see it in the way the men, ignoring all this, stand together in front of a railing, sit together in the barbershop, pass a bottle between them, walk to the corner to the bar, tease the girl behind the bar, fight with each other, and get very busy, later, with their vines. Saturday afternoon is like a cloud hanging over, it's like waiting for a storm to break. But, on Sunday mornings the clouds have lifted, the storm has done its damage and gone. No matter what the damage was, everybody's clean now. The women have somehow managed to get it all together, to hold everything together. So, here everybody is, cleaned, scrubbed, brushed, and greased. Later, they're going to eat ham hocks or chitterlings or fried or roasted chicken, with yams and rice and greens or combread or biscuits. They're going to come home and fall out and be friendly: and some men wash their cars, on Sundays, more carefully than they wash their fo­reskins.

The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso cups of chilled corn soup topped with spicy popcorn, mini arepas filled with rare skirt steak and chimichurri and pickle onions, and prawn dumplings with a mango serrano salsa. There is a raw bar set up with three kinds of oysters, and a raclette station where we have a whole wheel of the nutty cheese being melted to order, with baby potatoes, chunks of garlic sausage, spears of fresh fennel, lightly pickled Brussels sprouts, and hunks of sourdough bread to pour it over. When we head up for dinner, we will start with a classic Dover sole amandine with a featherlight spinach flan, followed by a choice of seared veal chops or duck breast, both served with creamy polenta, roasted mushrooms, and lacinato kale. Next is a light salad of butter lettuce with a sharp lemon Dijon vinaigrette, then a cheese course with each table receiving a platter of five cheeses with dried fruits and nuts and three kinds of bread, followed by the panna cottas. Then the cake, and coffee and sweets. And at midnight, chorizo tamales served with scrambled eggs, waffle sticks with chicken fingers and spicy maple butter, candied bacon strips, sausage biscuit sandwiches, and vanilla Greek yogurt parfaits with granola and berries on the "breakfast" buffet, plus cheeseburger sliders, mini Chicago hot dogs, little Chinese take-out containers of pork fried rice and spicy sesame noodles, a macaroni-and-cheese bar, and little stuffed pizzas on the "snack food" buffet. There will also be tiny four-ounce milk bottles filled with either vanilla malted milk shakes, root beer floats made with hard root beer, Bloody Marys, or mimosas.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

Colette"s "My Mother's House" and "Sido" After seeing the movie "Colette" I felt so sad that it didn't even touch the living spirit of her that exists in her writing. 'What are you doing with that bucket, mother? Couldn't you wait until Josephine (the househelp) arrives?' "And out I hurried. But the fire was already blazing, fed with dry wood. The milk was boiling on the blue-tiled charcoal stove. Nearby, a bar of chocolate was melting in a little water for my breakfast, and, seated squarely in her cane armchair, my mother was grinding the fragrant coffee which she roasted herself. The morning hours were always kind to her. She wore their rosy colours in her cheeks. Flushed with a brief return to health, she would gaze at the rising sun, while the church bell rang for early Mass, and rejoice at having tasted, while we still slept, so many forbidden fruits. "The forbidden fruits were the over-heavy bucket drawn up from the well, the firewood split with a billhook on an oaken block, the spade, the mattock, and above all the double steps propped against the gable-windows of the attic, the flowery spikes of the too-tall lilacs, the dizzy cat that had to be rescued from the ridge of the roof. All the accomplices of her old existence as a plump and sturdy little woman, all the minor rustic divinities who once obeyed her and made her so proud of doing without servants, now assumed the appearance and position of adversaries. But they reckoned without that love of combat which my mother was to keep till the end of her life. At seventy-one dawn still found her undaunted, if not always undamaged. Burnt by fire, cut with the pruning knife, soaked by melting snow or spilt water, she had always managed to enjoy her best moments of independence before the earliest risers had opened their shutters. She was able to tell us of the cats' awakening, of what was going on in the nests, of news gleaned, together with the morning's milk and the warm loaf, from the milkmaid and the baker's girl, the record in fact of the birth of a new day.

When we first started dating, my talent in the kitchen was a turn-on. The prospect of me in the kitchen, wearing a skimpy apron and holding a whisk in my hand- he thought that was sexy. And, as someone with little insight into how to work her own sex appeal, I pounced on the opportunity to make him want and need me. I spent four days preparing my first home-cooked meal for him, a dinner of wilted escarole salad with hot bacon dressing, osso bucco with risotto Milanese and gremolata, and a white-chocolate toasted-almond semifreddo for dessert. At the time, I lived with three other people in a Columbia Heights town house, so I told all of my housemates to make themselves scarce that Saturday night. When Adam showed up at my door, as the rich smell of braised veal shanks wafted through the house, I greeted him holding a platter of prosciutto-wrapped figs, wearing nothing but a slinky red apron. He grabbed me by the waist and pushed me into the kitchen, slowly untying the apron strings resting on my rounded hips, and moments later we were making love on the tiled kitchen floor. Admittedly, I worried the whole time about when I should start the risotto and whether he'd even want osso bucco once we were finished, but it was the first time I'd seduced someone like that, and it was lovely. Adam raved about that meal- the rich osso bucco, the zesty gremolata, the sweet-and-salty semifreddo- and that's when I knew cooking was my love language, my way of expressing passion and desire and overcoming all of my insecurities. I learned that I may not be comfortable strutting through a room in a tight-fitting dress, but I can cook one hell of a brisket, and I can do it in the comfort of my own home, wearing an apron and nothing else. Adam loved my food, and he loved watching me work in the kitchen even more, the way my cheeks would flush from the heat of the stove and my hair would twist into delicate red curls along my hairline. As the weeks went by, I continued to seduce him with pork ragu and roasted chicken, creamed spinach and carrot sformato, cannolis and brownies and chocolate-hazelnut cake.

It had been a relief to get back downstairs. They took their time, looking for anything which might indicate where Ballard was now. It was Scott who found the dungeon. Chains and a system of pulleys opened the floor, and with more than a little trepidation, they descended the ancient stone steps into the darkness. Suzy whined, and for once refused to follow her master. Brooke patted her head and said, “You keep guard up here, girl, okay?” Suzy was more than eager to remain right where she was. Because it was morning, neither had brought a starlight collector, but they’d found some candles and a holder. The stench was putrid, the foul-smelling air making them gag as they plunged bravely downward into the darkness. When they reached the bottom, the malodorous stench was overwhelming. Brooke held the candle holder up, moving it back and forth. The mix of candlelight and gloomy shadows revealed a room of torture apparatuses; a spiked Judas chair; a spiked cabinet which could be shut on its victims, known as an Iron Maiden; a Guillotine; a Brazen Bull where a victim could be roasted to death; a Strappado for painfully dislocating arms; a sawhorse-looking device called a Spanish Donkey, used during the Inquisition to slice a wedge through the body, beginning at the genitals; a Catherine Wheel, used as late as the nineteenth century for criminal punishment in Germany; a Judas Cradle, which worked on the same principle as the Spanish Donkey. On a long table, were various tools of torture, including a Head Crusher; a Knee Splitter; a Spanish Tickler, or Cat’s Paw; a Heretic’s Fork; the Pear of Anguish; the Boot; the Tongue Tearer and the Breast Ripper. Brooke had taken a class on Medieval times once, not realizing how much cruelty the age had fostered. Scott was not as familiar with the period and its various devices, but there was no doubt as he gazed upon their shadowed contours in the candlelight, something unimaginably heartless, and sickeningly inhuman existed in the depths of this outwardly beautiful castle. It was like discovering the inside of the gorgeous, smiling woman you’d just met was filled with worms.

He'd found a sweet-water stream that I drank from, and for dinner we found winkles that we ate baked on stones. We watched the sun set like a peach on the sea, making plans on how we might live till a ship called by. Next we made a better camp beside a river and had ourselves a pretty bathing pool all bordered with ferns; lovely it was, with marvelous red parrots chasing through the trees. Our home was a hut made of branches thatched with flat leaves, a right cozy place to sleep in. We had fat birds that Jack snared for our dinner, and made fire using a shard of looking glass I found in my pocket. We had lost the compass in the water, but didn't lament it. I roasted fish and winkles in the embers. For entertainment we even had Jack's penny whistle. It was a paradise, it was." "You loved him," her mistress said softly, as her pencil resumed its hissing across the paper. Peg fought a choking feeling in her chest. Aye, she had loved him- a damned sight more than this woman could ever know. "He loved me like his own breath," she said, in a voice that was dangerously plaintive. "He said he thanked God for the day he met me." Peg's eyes brimmed full; she was as weak as water. The rest of her tale stuck in her throat like a fishbone. Mrs. Croxon murmured that Peg might be released from her pose. Peg stared into space, again seeing Jack's face, so fierce and true. He had looked down so gently on her pitiful self; on her bruises and her bony body dressed in salt-hard rags. His blue eyes had met hers like a beacon shining on her naked soul. "I see past your always acting the tough girl," he insisted with boyish stubbornness. "I'll be taking care of you now. So that's settled." And she'd thought to herself, so this is it, girl. All them love stories, all them ballads that you always thought were a load of old tripe- love has found you out, and here you are. Mrs. Croxon returned with a glass of water, and Peg drank greedily. She forced herself to continue with self-mocking gusto. "When we lay down together in our grass house we whispered vows to stay true for ever and a day. We took pleasure from each other's bodies, and I can tell you, mistress, he were no green youth, but all grown man. So we were man and wife before God- and that's the truth." She faced out Mrs. Croxon with a bold stare. "You probably think such as me don't love so strong and tender, but I loved Jack Pierce like we was both put on earth just to find each other. And that night I made a wish," Peg said, raising herself as if from a trance, "a foolish wish it were- that me and Jack might never be rescued. That the rotten world would just leave us be.

Curious, Amy asked Absalom how anarchists celebrated the holidays. The girl explained her family exchanged radical pamphlets and gelignite recipes while dining on a roast swan her father had specifically poached from a royal estate. Instead of carols around a tree, they sang revolutionary songs in front of a fire into which they threw straw dollies made in the image of kings, presidents, colossi of finance and secret police chiefs. Absalom and her sisters nibbled biscuits decorated with red sugar stars and slogans of the struggle.

Moving into the Jackson’s house was as easy as returning home after a long vacation. The night of my arrival, Andrea and Richard invited Mrs. Williams to stay for dinner. Andrea prepared a delicious home cooked meal of crispy roast chicken complete with gravy and a variety of freshly baked vegetables. This was followed by a home-made apple pie with creamy vanilla ice cream. I thought I was in heaven over Andrea’s cooking and could not resist her offer of a second helping for dessert.

Some people smoked when they were upset, some did yoga, or drank, or paced, or picked fights, or counted to one hundred. Georgia cooked. As a small girl growing up in Massachusetts, she'd spent most of her time in her grandmother's kitchen, watching wide-eyed as Grammy kneaded the dough for her famous pumpernickel bread, sliced up parsnips and turnips for her world-class pot roast, or, if she was feeling exotic, butterflied shrimp for her delicious Thai basil seafood. A big-boned woman of solid peasant stock, as she herself used to say, Grammy moved around the cramped kitchen with grace and efficiency, her curly gray hair twisted into a low bun. Humming pop songs from the forties, her cheeks a pleasing pink, she turned out dish after fabulous dish from the cranky Tappan stove she refused to replace. Those times with Grammy were the happiest Georgia could remember. It had been almost a year since she died, and not a day passed that Georgia didn't miss her. She pulled out half a dozen eggs, sliced supermarket Swiss and some bacon from the double-width Sub-Zero. A quick scan of the spice rack yielded a lifetime supply of Old Bay seasoning, three different kinds of peppercorns, and 'sel de mer' from France's Brittany coast. People's pantries were as perplexing as their lives.

Entertaining is a way of life for the Southern girl. We’ve been doing it for over three hundred years now, and we’re not too shy to say we’re just about the best in the world at it. There really doesn’t have to be an occasion to entertain in the South. Just about any excuse will do, from the anniversary of your friend’s divorce (a “comfort” party) to national flag day (Southern girls are always eager to show the flag the respect it’s due). Parties in the South have always been big affairs. In pre--Civil War days, it was a long way between plantations on bad roads (or no roads at all), so parties lasted for days on end. The hostess spared no expense, with lavish dances, beautiful dresses, and meals that went on and on, with all the best dishes the South had to offer: from whole roast pig to wild game stew. After all, plantation parties were a circuit. You might go to twenty parties a year, but you were only going to throw one--so you better make it memorable, darlin’. Grits work hard to keep this tradition alive. The Junior League and Debutante balls are not just coming out parties for our daughters, god bless them, they are the modern version of old Southern plantation balls. The same is true of graduation, important birthdays, yearly seasonal galas, and of course our weddings.

Did you know that Marcia was the only girl who ever got kicked out of the Brownies with a Bad Conduct Discharge?” Steenie asked. “She was teaching the other Brownies the words to ‘Roll Me Over in the Clover’ at the Campfire Sing and Weenie Roast.” “For a virgin, I have the worst reputation in town,” she said. “I might as well offer myself to the basketball team.

See, girl,” Rowan said. “You cannot learn the sword. No woman can.” “What about Jeanne d’Arc?” Cass asked. “She wielded a sword.” Rowan snorted as he sheathed his blade. “She wielded words.” Cass knew from her lessons that Jeanne had been more of a charismatic leader than an actual fighter, but she had led men into battle. “It’s as if you believe women to be useless for fighting,” she said. “Of course they’re not,” Rowan said. He approached Cass and made a slow circle around her, his dark eyes studying each curve of her body in the least sensual way possible. Cass felt like a cow being evaluated for the roasts and fillets it could become. “But like everyone else, if you want to be effective, it helps to play to your strengths.” His eyes lingered on her breasts for a moment. Cass resisted the urge to cross her arms. “Meaning what?” “Distraction, for one.” A couple of the men chortled.

That night he dreamed of the feast Ned Stark had thrown when King Robert came to Winterfell. The hall rang with music and laughter, though the cold winds were rising outside. At first it was all wine and roast meat, and Theon was making japes and eyeing the serving girls and having himself a fine time … until he noticed that the room was growing darker. The music did not seem so jolly then; he heard discords and strange silences, and notes that hung in the air bleeding. Suddenly the wine turned bitter in his mouth, and when he looked up from his cup he saw that he was dining with the dead. King Robert sat with his guts spilling out on the table from the great gash in his belly, and Lord Eddard was headless beside him. Corpses lined the benches below, grey-brown flesh sloughing off their bones as they raised their cups to toast, worms crawling in and out of the holes that were their eyes. He knew them, every one; Jory Cassel and Fat Tom, Porther and Cayn and Hullen the master of horse, and all the others who had ridden south to King’s Landing never to return. Mikken and Chayle sat together, one dripping blood and the other water. Benfred Tallhart and his Wild Hares filled most of a table. The miller’s wife was there as well, and Farlen, even the wildling Theon had killed in the wolfswood the day he had saved Bran’s life. But there were others with faces he had never known in life, faces he had seen only in stone. The slim, sad girl who wore a crown of pale blue roses and a white gown spattered with gore could only be Lyanna. Her brother Brandon stood beside her, and their father Lord Rickard just behind. Along the walls figures half-seen moved through the shadows, pale shades with long grim faces. The sight of them sent fear shivering through Theon sharp as a knife. And then the tall doors opened with a crash, and a freezing gale blew down the hall, and Robb came walking out of the night. Grey Wind stalked beside, eyes burning, and man and wolf alike bled from half a hundred savage wounds.

Ezekiel and Gloria Curtice sat at the end of the table nearest the sheet-iron stove, a silence descending as the residents of Abandon filled their plates from the pans of corn bread, vegetables, fried potatoes, sop, and whole roasts. The hanging lamps did little to illumine the hall, the faces an indistinct canvas for shadow and candlelight. Gloria sat across from Harriet McCabe, watching the little girl devour her supper, dripping sauce on her white pinafore.

After the run, she showered and then dressed more casually in a light blue blazer and blouse paired with dark gray slacks. She arrived at the government center just after 7 a.m. with two dark roast coffees and two breakfast sandwiches from Starbucks. Braddock was already in and at his desk with three open bankers boxes from the original Jessie Hunter investigation.

Miss Van Osburgh was a large girl with flat surfaces and no high lights. Jack Stepney had once said of her that she was as reliable as roast mutton. His own taste was in the line of less solid and more highly-seasoned diet; but hunger makes any fare palatable, and there had been times when Mr. Stepney had been reduced to a crust.

gun in the front waistband of my jeans. The heated air of the store blew down on me as I walked through the entry, a pleasant feeling to counteract the chill. We stopped inside and the smell of roasting chicken hit my nose. My mouth started to water; Mom hadn’t shopped for at least a week before she disappeared. Last

One of the maids hurried inside the kitchen, a cailín of about sixteen. The girl sent him a curious look, and her gaze slid over his bare torso in open admiration. Though he rather felt like a roasted goose on display, Iain said nothing, in case the maid turned out to be an unexpected ally. Mrs.

As all reptiles know, the bigger the spectacles, the wiser the wearer, and the Scientiste wore the biggest pair ever built. But even the wisest of men may die, and that is especially true when the wisest of men has a fondness for industrial chemicals. So went my mother’s patron, in a spectacular display of Science.” “That’s very sad,” sighed September. “Terribly sad! But grief is wasted on the very roasted.

stopped inside and the smell of roasting chicken hit my nose. My mouth started to water; Mom hadn’t shopped for at least a week before she disappeared. Last night I picked at the remainder of what was in the fridge. It was a little desperate; I was over ramen noodles and ketchup. A big counter of clear glass stretched across the wall of the store. I could see a huge selection of meats and cheeses waiting inside it. My eyes wandered to the big freezers with boxes and bags of food, and I felt like I was going to start drooling. There were booths arranged near the

One day a young daughter was watching her mother make a roast for the family. She watched as her mother cut off the two ends of the roast and put it in the pan, along with the potatoes and vegetables. Perplexed by the procedure, the child asked why her mother cut off both ends. The mother smiled and answered, “Because that’s the way grandma always did it.” The next time the child saw her grand- ma, she asked her why she did this. Her grandma answered that she had cut off the ends of her roasts and baked them in a small pan because the stove she had was so small. Like the girl’s mother, many of us do things a certain way be- cause that’s the way they have always been done, and we never nd out if those things are still relevant today. So let’s take a moment and think outside the box of what has been done in the past, asking God to reveal Himself to us afresh.

She pats my chest with a quick good-bye tap, and then she walks away. She goes inside the house, and she doesn’t come back out. She doesn’t come back out to lifeguard for the youth group at the pool. She doesn’t come back out to roast marshmallows. She doesn’t come back out to check on her horse. She doesn’t come out the next morning to start events with the campers. She doesn’t come outside again at all until the next night, when a neon-yellow Mustang pulls into the drive. Chase Gerald gets out and goes to get my girl. Then she finally comes out. On his fucking arm.

Sunday dinner at the Marsdens’ is more than a meal--it’s an occasion. I’m dressed accordingly, wearing a pale green sundress with a sweater to ward off the chill of the air-conditioning. “Well, I blame my mama, God rest her soul,” Laura Grace says with a sigh. “She never taught me how to cook. You have no idea how lucky you are, Jemma--you and Nan both. Your mama’s a great cook, and she made sure to teach you. You girls’ husbands are surely going to thank her one day.” It’s impossible to miss the pointed look she gives Ryder. He ignores her and continues to attack his own roast. He’s rolled up the sleeves of his white button-down shirt, but his tie is neat and his khakis perfectly pressed. He cuts off a slice of rare meat and brings it to his mouth. Chewing slowly, he fixes his gaze on the wall directly above my mother’s head. It’s clear that he, too, would rather be anywhere else right now--anywhere but here, a helpless victim of our mothers’ machinations. Laura Grace glances from him to me and back to him again. “Next year, when the two of you are off at Oxford, you better promise to drive over together each week for Sunday dinner, you hear?” “Now, c’mon, Laura Grace,” Mr. Marsden chides. “You know Ryder hasn’t made his decision yet. You’ve got to give the boy some space to figure it out.” She waves one hand in dismissal. “I know. But a mama can hope, can’t she? I’m sorry, but I just can’t imagine the two of them going off in different directions.” “There’s only one choice for the both of them, as far as I’m concerned,” my mom says. “It’s about time the Rebels get their football program back on track, and Ryder’s just the boy to do it--with Jemma cheering him on.” I can’t help but cringe, staring down at my plate. I mean, is this really what my mom dreams about? Is this the best she can imagine for me? For a moment, everyone continues to eat silently. The tension in the air is so thick you could cut it with a knife, but I doubt Mama or Laura Grace even notice.

The traditional pīrāgi, small rolls baked with a stuffing of bacon, filled the house with a heavenly aroma; there were the jellied meats or galerts, the pork roast and the vegetable-beet-herring salad called rasols.

At eighteen, Lady Joanna ben Luke had a talent for being invisible. The night of the Coronation Ball, she applied herself to the task and blended into the yellow and gold wallpaper like a chameleon. Invisibility, unfortunately, did nothing to ease her physical discomfort. She surmised the seventh ring of Hell was not much hotter than the Palace ballroom tonight. Her brown eyes widened with dread as she felt a slow rivulet of sweat run down the inside of her arm. A covert glance confirmed it, wet armpits. Great, just great. Even if they dried, which was unlikely in this heat, silk stained. She resigned herself to keeping her arms plastered to her sides for the rest of the night, which did nothing to improve her mood or ease the pain from the corset stays. Those medieval torture devices were supposed to make her appear trim. Instead, they dug painfully into her soft belly and forced her ample bosom so high she was afraid one of the straining gold buttons was going to launch and put someone’s eye out. She couldn’t even take a deep breath, trussed up and sweating like a pale chicken ten minutes into the roasting cycle.

Phyl Newton was visiting Sandy that evening, but the girls displayed a marked coolness toward Tom and Bud. Instead of engaging in conversation, they retired to Sandy's room upstairs to play records, while Mrs. Swift served the boys a warmed-up but tasty meal of roast beef and mince pie. "What's wrong? Are we repulsive or something?" Bud asked as they ate. Tom shrugged, concentrating on a mouthful of roast beef. "Search me. We sure don't seem very popular with the girls tonight." Mrs. Swift, overhearing their remarks in the kitchen, smiled but maintained a diplomatic silence. Suddenly Bud slapped his forehead. "Good night! No wonder!" Tom looked up with a grin of interest. "Well, what have we done?" "It's what we haven't done, pal!" Bud retorted. "We had a date this afternoon, remember? That beach party and dance put on by Sandy and Phyl's school sorority!" Tom gulped. "Oops! Boy, we really did pull a boner this time! I completely forgot!" As they finished supper, the boys discussed various ways to make amends. Boxes of chocolates? Flowers? None of their ideas seemed to have the proper spark. "We'll have to come up with something super," Bud said. "Right!" Tom agreed. "Let's sleep on it and see if we can't dream up something by tomorrow morning that'll really wow them." The next morning Tom had a flash of inspiration as he drove to the plant in his sports car. He hailed Bud at the first opportunity. "I

We covered for her as well as we could. “Alycia’s in the shower,” announced Jen at the table, the night she left. We checked the parents’ expressions, but no cigar. Poker faces. David, the next night: “Alycia’s in her bunk with cramps.” Sukey, the third: “Sorry, Alycia’s not coming down. She’s in a pretty bad mood.” “That girl needs to eat more,” said one woman, spearing a roasted potato. Was she the actual mother? “She’s thin as a rail,” said a second. “She doesn’t do that puking thing, does she?” asked a father. “With the vomit?” Both women shook their heads. Puzzle unsolved.

The servant girl presented her with slivers of spicy fowl roasted in cumin and jife nuts; fluffy barley cakes stuffed with yam, currants, and hekeh seeds; gingered lamb and tamban patties in rich gravy; and more.

That is why we do not know where Mama is buried, or if she has a grave at all. The Turks had dragged her away earlier in the day, when we were packed on the roasting quayside; thousands and thousands of terrified people, with the water full of bodies in front of us, and the roaring of the great fire behind. I wish I could forget it; the thunder-heat of the flames, and the sound of the screaming as the Turks took away the young girls and the pretty women, and shot and bayoneted the husbands and fathers and brothers who tried to stop them.

What’s that got to do with a few gray hairs?” Angelo wanted to know. “Girl see one or two and she thinks maybe the man done aged enough to calm down, make somethin’ outta himself. She willin’ to let him look so maybe she could see what his prospects are like. That way a man like me might get a great night or a lifetime of pot roasts, fat babies, and halfhearted regrets.

Gabriel Duke. You are a complete hypocrite." "A hypocrite? Me?" "Yes, you. Mr. I-Know-a-Hidden-Tresaure-When-I-See-It. You said you know how to spot undervalued things. Undervalued people. And yet you persist in selling yourself short. If I'm the crown jewels in camouflage, you're a..." She churned the air with one hand. "... a diamond tiara." He grimaced. "Fine, you can be something manlier. A thick, knobby scepter. Will that suffice?" "I suppose it's an improvement." "For weeks, you've been insisting you haven't the slightest idea what it means to give a creature a loving home. 'I'm too ruthless, Penny. I'm only motivated by self-interest, Penny. I'm a bad, bad man, Penny.' And all this time, you've been running an orphanage? I could kick you." "I'm not running an orphanage. I give the orphanage money. That's all." "You gave them kittens." "No, you gave them kittens." "You sent them gifts at Christmas. Playthings and sweets and geese to be roasted for their dinner." "It was the only business I could attend to on Christmas, and I don't like to waste the day. All the banks and offices are closed." She skewered him with a look. "Really. You expect me to believe that?" He pushed a hand through his hair. "What is your aim with this interrogation?" "I want you to admit the truth. You are giving those children a home. A place of warmth and safety, and yes, even love. Meanwhile, you are stubbornly denying yourself all the same things." "I can't be denying myself if it's something I don't want." "Home isn't something a person wants. It's something every last one of us needs. And it's not too late for you, Gabriel." She gentled her voice. "You could have that for yourself.

Dash Counters “Whatever is like tofu You can slice, dice, fry, roast Grill, glaze Sauté it But it’s still tofu And don’t nobody want it” “What do you want then?” “The meat, honey: the truth

Bobby Flay taught me the secret trick to shucking at a party at Bruce and Eric Bromberg's house out in East Hampton. They're all huge now, Bruce and Eric with Blue Ribbon et al. and Bobby with Mesa Grill et al., new cookbooks, and a television show. They put me to work at the enormous four-sided grill they'd set up in the backyard next to the roasting pit where a cuchinillo (young suckling pig) was being basted on a spit, turning darker shades of pink. I had no idea who Bobby was at the time, and the two of us were working side by side, flipping peppers and onions, zucchinis, squash, swordfish steaks, and New York strips. Fresh out of the Cordon Bleu, I thought I was pretty hot shit, ordering Bobby around like a redheaded stepchild. He was very nice about it. Took my guff and told the other grill cooks to listen to the chef. It was the best cooking time I ever had, feeling like I was one of the guys. When I found out who Bobby Flay was, I was mortified. And then I thought, Wow, he was so cool. He never once pulled rank or made me feel like I didn't know what I was doing. He let me be in control. I guess that's what happens when you're the real McCoy. You don't need to piss on other people to make yourself feel better.

I envision a trendy upscale diner, not too expensive, where you can get well-made, beautifully presented homestyle cooking- savory meat loaf, steaks, roasted chicken, mashed potatoes and gravy, wiener schnitzel, pie à la mode, little baskets of five different kinds of homemade bread.

Okay, first there are the angels on horseback and devils on horseback." Blake shakes his head. "Remind me what those are?" "An English thing. Angels on horseback are baked oysters wrapped in bacon. Devils are the same thing with dates instead of oysters." Blake nods. "Got it. What else?" "I'm going to slow-cook the barbecued ribs and serve them as 'skeleton ribs,' and I'll serve up the calamari tentacles as 'deep-fried spiders.' Then I'll roast the shrimp and arrange them in glasses of ice to look like claws or fingers, which people can dip into a 'Bloody Mary' cocktail sauce. And I'll scatter platters of deviled eggs around the living and dining rooms." "Think that'll be enough food?" "Definitely, I'll throw some cheese and crudités into the mix, too. Oh, and dessert- spiced devil's food cupcakes and blood orange sorbet.

Red and white wine (TBD) Victory Brewing Company Prima Pilsner Soft pretzel bread/spicy mustard sauce Cheesesteak arancini/homemade marinara sauce Deconstructed pork sandwich: braised pork belly, sautéed broccoli rabe, provolone bread pudding Lemon water ice Commissary carrot cake I'm particularly proud of my riff on the pork sandwich, one of Philadelphia's lesser-known specialties. Everyone presupposes the cheesesteak is Philadelphia's best sandwich, when, in fact, my favorite has always been the roast pork. Juicy, garlicky slices of pork are layered with broccoli rabe and sharp provolone on a fresh roll, the rich juices soaking into the soft bread while the crunchy crust acts like a torpedo shell, keeping everything inside. The flavors explode in your mouth in each bite: the bitter broccoli rabe, the assertive cheese, the combination of garlic and spices and tender pork.

I tell them about Philadelphia's Italian neighborhoods and how they gave rise to the famous cheesesteak and lesser-known roast pork sandwich, and about the Pennsylvania Dutch and how they introduced the pretzel to North America. I talk about water ice and The Commissary, Tastykakes, and South Philly, the ongoing cheesesteak rivalry between Pat's and Geno's and my personal preference for Delassandro's Steaks over either one. One diner originally from Chicago jumps in with his own stories about Lou Malnati's pizza and Chicago-style hot dogs, and another from New Haven talks about white clam pizza at Pepe's and burgers at Louis' Lunch.

Growing up outside of Philadelphia, I never wanted for diner food, whether it was from Bob's Diner in Roxborough or the Trolley Car Diner in Mount Airy. The food wasn't anything special- eggs and toast, meat loaf and gravy, the omnipresent glass case of pies- but I always found the food comforting and satisfying, served as it was in those old-fashioned, prefabricated stainless steel trolley cars. Whenever we would visit my mom's parents in Canterbury, New Jersey, we'd stop at the Claremont Diner in East Windsor on the way home, and I'd order a fat, fluffy slice of coconut cream pie, which I'd nibble on the whole car ride back to Philly. I'm not sure why I've always found diner food so comforting. Maybe it's the abundance of grease or the utter lack of pretense. Diner food is basic, stick-to-your-ribs fare- carbs, eggs, and meat, all cooked up in plenty of hot fat- served up in an environment dripping with kitsch and nostalgia. Where else are a jug of syrup and a bottomless cup of coffee de rigueur? The point of diner cuisine isn't to astound or impress; it's to fill you up cheaply with basic, down-home food. My menu, however, should astound and impress, which is why I've decided to take up some of the diner foods I remember from my youth and put my own twist on them. So far, this is what I've come up with: Sloe gin fizz cocktails/chocolate egg creams Grilled cheese squares: grappa-soaked grapes and Taleggio/ Asian pears and smoked Gouda "Eggs, Bacon, and Toast": crostini topped with wilted spinach, pancetta, poached egg, and chive pesto Smoky meat loaf with slow-roasted onions and prune ketchup Whipped celery root puree Braised green beans with fire-roasted tomatoes Mini root beer floats Triple coconut cream pie

Roast shoulder of lamp