Salad Days Quotes

We've searched our database for all the quotes and captions related to Salad Days. Here they are! All 100 of them:

You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism.
Erma Bombeck
The rules are the rules for a reason. Being a Shadowhunter, a good one, is about more than just training fourteen hours a day and knowing sixty-five ways of killing a man with salad tongs.
Cassandra Clare (Lady Midnight (The Dark Artifices, #1))
My salad days, When I was green in judgment: cold in blood, To say as I said then! But, come, away; Get me ink and paper: He shall have every day a several greeting, Or I'll unpeople Egypt.
William Shakespeare (Antony and Cleopatra)
Maybe these are our salad days." "Huh?" "You know. Happy." "What's happy about a salad?" She shrugged. "Ranch," she said.
M.T. Anderson (Feed)
We must not dwell on what we were in our salad days when soup days steam now upon the table!
Catherynne M. Valente (The Girl Who Soared Over Fairyland and Cut the Moon in Two (Fairyland, #3))
The cottage pie was about as wholesome and straightforward as you could get. It was food for winter evenings and happy days. And the salad was rich, complicated, a little bit sweet, and seemed to be trying way too hard to be impressive. We'd both served each other a metaphor.
Alexis Hall (Glitterland (Spires, #1))
She said to me, "This is fun." "It weirdly is," I said. "Maybe these are our salad days." "Huh?" "You know. Happy." "What's happy about a salad?" She shrugged. "Ranch," she said.
Terry Pratchett (Nation)
Balance is key. In everything you do. Dance all night long and practice yoga the next day. Drink wine but don’t forget your green juice. Eat chocolate when your heart wants it and kale salad when your body needs it. Wear high heels on Saturday and walk barefoot on Sunday. Go shopping at the mall and then sit down and meditate in your bedroom. Live high and low. Move and stay still. Embrace all sides of who you are and live your authentic truth! Be brave and bold and spontaneous and loud and let that complement your abilities to find silence and patience and modesty and peace. Aim for balance. Make your own rules and don’t let anybody tell you how to live according to theirs.
Rachel Brathen
If you cannot understand my argument, and declare "It's Greek to me", you are quoting Shakespeare; if you claim to be more sinned against than sinning, you are quoting Shakespeare; if you recall your salad days, you are quoting Shakespeare; if you act more in sorrow than in anger; if your wish is farther to the thought; if your lost property has vanished into thin air, you are quoting Shakespeare; if you have ever refused to budge an inch or suffered from green-eyed jealousy, if you have played fast and loose, if you have been tongue-tied, a tower of strength, hoodwinked or in a pickle, if you have knitted your brows, made a virtue of necessity, insisted on fair play, slept not one wink, stood on ceremony, danced attendance (on your lord and master), laughed yourself into stitches, had short shrift, cold comfort or too much of a good thing, if you have seen better days or lived in a fool's paradise -why, be that as it may, the more fool you , for it is a foregone conclusion that you are (as good luck would have it) quoting Shakespeare; if you think it is early days and clear out bag and baggage, if you think it is high time and that that is the long and short of it, if you believe that the game is up and that truth will out even if it involves your own flesh and blood, if you lie low till the crack of doom because you suspect foul play, if you have your teeth set on edge (at one fell swoop) without rhyme or reason, then - to give the devil his due - if the truth were known (for surely you have a tongue in your head) you are quoting Shakespeare; even if you bid me good riddance and send me packing, if you wish I was dead as a door-nail, if you think I am an eyesore, a laughing stock, the devil incarnate, a stony-hearted villain, bloody-minded or a blinking idiot, then - by Jove! O Lord! Tut tut! For goodness' sake! What the dickens! But me no buts! - it is all one to me, for you are quoting Shakespeare.
Bernard Levin
Of course, if I had misbehaved that day, my dinner was a salad made entirely out of iceberg lettuce, with water on top instead of dressing. It was like cabbage soup without the dignity.

Jarod Kintz (Gosh, I probably shouldn't publish this.)
Believe it or not, missy, back in my salad days, I was what we called a gay blade, he says. Had a fine manly figger. I had dash an charm an... oh, I was devilish handsome, no word of a lie. Females flocked to me, helpless moths to my deadly flame. There you go, says Em. You jest need to scrub up some.
Moira Young (Rebel Heart (Dust Lands, #2))
One day,” Dane snarled, “I’m going to put your nuts in a grinder and make a testicle salad sandwich.
Gena Showalter
A live concert needs to be listened to live. Otherwise, it’s like eating day-old salad.
Maria Semple (Today Will Be Different)
I sit down and liberally spread salad dressing across my plate, because on the eight day, God created ranch dressing,
Julie Murphy (Dumplin' (Dumplin', #1))
I am a strict vegetarian...The usual questions were fired at me about eggnogs and milkshakes being or not being acceptable to one of my persuasion. Shade said that with him it was the other way around: he must make a definite effort to partake of a vegetable. Beginning a salad, was to him like stepping into sea water on a chilly day, and he had always to brace himself in order to attack the fortress of an apple.
Vladimir Nabokov (Pale Fire)
Dad used to say lots of funny things - like he was speaking his own language sometimes. Twenty-three skidoo, salad days, nosey parker, bandbox fresh, the catbird seat, chocolate teapot, and something about Grandma sucking eggs. One of his favourites was 'safe as houses'. Teaching me to ride a bike, my mother worrying in the doorway: "Calm down, Linda, this street is as safe as houses." Convincing Jamie to sleep without his nightlight: "It's as safe as houses in here, son, not a monster for miles." Then overnight the world turned into a hideous nightmare, and the phrase became a black joke to Jamie and me. Houses were the most dangerous places we knew. Hiding in a patch of scrubby pines, watching a car pull out from the garage of a secluded home, deciding whether to make a food run, whether it was too dicey. "Do you think the parasites'll be long gone?" "No way - that place is as safe as houses. Let's get out of here." And now I can sit here and watch TV like it is five years ago and Mom and Dad are in the other room and i've never spent a night hiding in a drainpipe with Jamie and a bunch of rats while bodysnatchers with spotlights search for the thieves who made off with a bag of dried beans and a bowl of cold spaghetti. I know that if Jamie and I survived alone for twenty years we would never find this feeling on our own. The feeling of safety. More than safety, even - happiness. Safe and happy, two things I thought i'd never feel again. Jared made us feel that way without trying, just be being Jared. I breathe in the scent of his skin and feel the warmth of his body under mine. Jared makes everything safe, everything happy. Even houses.
Stephenie Meyer (The Host (The Host, #1))
The Housefly I’m just a little pesky thing, Flying to eke out a living. So round and round and round I hiss, And fill the air with busy bliss. Of hand and swatter steering clear, I venture to light on crumbs and beer. In salad days I was a Grecian king. War and famine make me sing. How much they’d like to whack me flat, With a newspaper or even a baseball bat. Splat!
David B. Lentz (Bloomsday: A Tragicomedy)
If I had enough money, I would take busloads of people out to the fields and into the labor camps. Then they’d know how that fine salad got on their table.
Studs Terkel (Working: People Talk About What They Do All Day and How They Feel About What They Do)
I don't know what it is about the food your mother makes for you, especially when it's something that anyone can make - pancakes, meat loaf, tuna salad - but it carries a certain taste of memory.
Mitch Albom (For One More Day)
You don't really mean that about having everyone leave you alone," she said sweetly. "You seem like such a friendly and outgoing guy. I'll make sure to mention how great you are to everyone over the next couple of days. Before you know it, the whole street will be knocking on your door and introducing themselves. It won't be a month before you're hosting the neighborhood barbecue. You'll also be picking up prescriptions, mowing lawns and eating macaroni salad with every meal so you won't hurt their feelings." She batted her eyelashes at him as he seemed to pale before her eyes. "Welcome to the neighborhood.
Liliana Hart (Cade (The MacKenzie Family #5))
More often than not, expecting to lose weight without first losing the diet that made the weight loss necessary is like expecting a pig to be spotless after hosing it down while it was still rolling in mud.
Mokokoma Mokhonoana
Bean Throwing Day (Japan): Usually February 3 or q,. A day to toss away your bad luck and welcome good fortune. Try making a bean salad, then plant at least one of the beans in the earth near your home for providence all year. So
Patricia J. Telesco (A Kitchen Witch's Cookbook)
I had an unusually large-sized head, though this was not uncommon for a baby in the Midwest. The craniums in our part of the country were designed to leave a little extra room for the brain to grow in case one day we found ourselves exposed to something we didn't understand, like a foreign language, or a salad.
Michael Moore (Here Comes Trouble)
This is a night of your life. Live it accordingly.
Charles Romalotti
it’s a personal rule of mine never to order the same thing off the menu as someone else. You’re a flawed human being if you think two beet salads at a table is ever acceptable.
Felicia Day (You're Never Weird on the Internet (Almost))
Later I sometimes thought that this was when the emptiness began. It wasn’t because of Matthies’s death but those two days of Christmas that were given away in pans and empty Russian salad tubs.
Marieke Lucas Rijneveld (The Discomfort of Evening)
Yet at least he had believed in the cars, maybe to excess: how could he not, seeing people poorer than him come in, Negro, Mexican, cracker, a parade seven days a week, bring with them the most godawful of trade-ins: motorized, metal extensions of themselves, of their families and what their whole lives must be like, out there so naked for anybody, a stranger like himself, to look at, frame cockeyed, rusty underneath, fender repainted in a shade just off enough to depress the value, if not Mucho himself, inside smelling hopeless of children, of supermarket booze, or two, sometimes three generations of cigarette smokers, or only of dust--and when the cars were swept out you had to look at the actual residue of these lives, and there was no way of telling what things had been truly refused (when so little he supposed came by that out of fear most of it had to be taken and kept) and what had simply (perhaps tragically) been lost: clipped coupons promising savings of 5 or 10¢, trading stamps, pink flyers advertising specials at the market, butts, tooth-shy combs, help-wanted ads, Yellow Pages torn from the phone book, rags of old underwear or dresses that already were period costumes, for wiping your own breath off the inside of a windshield with so you could see whatever it was, a movie, a woman or car you coveted, a cop who might pull you over just for drill, all the bits and pieces coated uniformly, like a salad of despair, in a grey dressing of ash, condensed exhaust, dust, body wastes--it nauseated him to look, but he had to look.
Thomas Pynchon (The Crying of Lot 49)
An average American child consumes 17 TEASPOONS OF ADDED SUGAR EVERY DAY disguised in the form of Breakfast cereals, Sodas, energy bars, energy drinks, sweetened yogurts, salad dressing, Tomato ketchups.
Srividya Bhaskara (Added Sugars-The Slow Poison)
In a village of La Mancha, the name of which I have no desire to call to mind, there lived not long since one of those gentlemen that keep a lance in the lance-rack, an old buckler, a lean hack, and a greyhound for coursing. An olla of rather more beef than mutton, a salad on most nights, scraps on Saturdays, lentils on Fridays, and a pigeon or so extra on Sundays, made away with three-quarters of his income. The rest of it went in a doublet of fine cloth and velvet breeches and shoes to match for holidays, while on week-days he made a brave figure in his best homespun. He had in his house a housekeeper past forty, a niece under twenty, and a lad for the field and market-place, who used to saddle the hack as well as handle the bill-hook. The age of this gentleman of ours was bordering on fifty; he was of a hardy habit, spare, gaunt-featured, a very early riser and a great sportsman. They will have it his surname was Quixada or Quesada (for here there is some difference of opinion among the authors who write on the subject), although from reasonable conjectures it seems plain that he was called Quexana. This, however, is of but little importance to our tale; it will be enough not to stray a hair's breadth from the truth in the telling of it.
Miguel de Cervantes Saavedra (Don Quixote)
What do Halloween creatures eat? Hot spider soup with pumpkin meat and toasted, no-salt, bat-wing chips, served best with Transylvania dips. A thistle-horehound salad mix has added crunch from sun-dried ticks. The plat du jour is hairy beast fried crisp in grimy goblin grease. Now, don’t forget dessert so sweet; try puss-cream pie or candied feet!
Richelle E. Goodrich (Being Bold: Quotes, Poetry, & Motivations for Every Day of the Year)
Adrienne ate her steak, the béarnaise, the garlicky fries- did she even need to say it? It was steak frites from a rainy-day-in-Paris dream. The steak was perfectly seasoned, perfectly cooked, pink in the middle, juicy, tender. The salad was tossed in a lemony vinaigrette but it tasted so green, so young and fresh, that Adrienne began to worry. This person Fiona had a way. If the staff meal tasted this good then the woman was possessed, and Adrienne didn't want a possessed woman on her case.
Elin Hilderbrand (The Blue Bistro)
Here are five simple rules for a powerful immune system that you should commit to memory: 1. Eat a large salad every day. 2. Eat at least a half-cup serving of beans/legumes in soup, salad, or another dish once daily. 3. Eat at least three fresh fruits a day, especially berries, pomegranate seeds, cherries, plums, oranges. 4. Eat at least one ounce of raw nuts and seeds a day. 5. Eat at least one large (double-size) serving of green vegetables daily, either raw, steamed, or in soups or stews.
Joel Fuhrman (Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free (Eat for Life))
There was music from my neighbor's house through the summer nights. In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars. At high tide in the afternoon I watched his guests diving from the tower of his raft, or taking the sun on the hot sand of his beach while his two motor-boats slit the waters of the Sound, drawing aquaplanes over cataracts of foam. On week-ends his Rolls-Royce became an omnibus, bearing parties to and from the city between nine in the morning and long past midnight, while his station wagon scampered like a brisk yellow bug to meet all trains. And on Mondays eight servants, including an extra gardener, toiled all day with mops and scrubbing-brushes and hammers and garden-shears, repairing the ravages of the night before. Every Friday five crates of oranges and lemons arrived from a fruiterer in New York--every Monday these same oranges and lemons left his back door in a pyramid of pulpless halves. There was a machine in the kitchen which could extract the juice of two hundred oranges in half an hour if a little button was pressed two hundred times by a butler's thumb. At least once a fortnight a corps of caterers came down with several hundred feet of canvas and enough colored lights to make a Christmas tree of Gatsby's enormous garden. On buffet tables, garnished with glistening hors-d'oeuvre, spiced baked hams crowded against salads of harlequin designs and pastry pigs and turkeys bewitched to a dark gold. In the main hall a bar with a real brass rail was set up, and stocked with gins and liquors and with cordials so long forgotten that most of his female guests were too young to know one from another. By seven o'clock the orchestra has arrived, no thin five-piece affair, but a whole pitful of oboes and trombones and saxophones and viols and cornets and piccolos, and low and high drums. The last swimmers have come in from the beach now and are dressing up-stairs; the cars from New York are parked five deep in the drive, and already the halls and salons and verandas are gaudy with primary colors, and hair shorn in strange new ways, and shawls beyond the dreams of Castile. The bar is in full swing, and floating rounds of cocktails permeate the garden outside, until the air is alive with chatter and laughter, and casual innuendo and introductions forgotten on the spot, and enthusiastic meetings between women who never knew each other's names. The lights grow brighter as the earth lurches away from the sun, and now the orchestra is playing yellow cocktail music, and the opera of voices pitches a key higher. Laughter is easier minute by minute, spilled with prodigality, tipped out at a cheerful word. The groups change more swiftly, swell with new arrivals, dissolve and form in the same breath; already there are wanderers, confident girls who weave here and there among the stouter and more stable, become for a sharp, joyous moment the centre of a group, and then, excited with triumph, glide on through the sea-change of faces and voices and color under the constantly changing light. Suddenly one of the gypsies, in trembling opal, seizes a cocktail out of the air, dumps it down for courage and, moving her hands like Frisco, dances out alone on the canvas platform. A momentary hush; the orchestra leader varies his rhythm obligingly for her, and there is a burst of chatter as the erroneous news goes around that she is Gilda Gray's understudy from the FOLLIES. The party has begun.
F. Scott Fitzgerald (The Great Gatsby)
Most European nations identify themselves with eagles or lions, with some predator or creature of the air, ascendant and belligerent. I would like to visit the country which adopts the groundhog as its mascot, somewhere peaceful, some place that curls against the secrets of the earth, a little Belgium of the imagination, tables piled high with cakes, the Sunday bells ringing (not too loudly), the light falling on rolling hillocks studded with salad greens.
David Brendan Hopes (Bird Songs of the Mesozoic: A Day Hiker's Guide to the Nearby Wild (The World As Home))
His real gift was as a phrasemaker. “Shakespeare’s language,” says Stanley Wells, “has a quality, difficult to define, of memorability that has caused many phrases to enter the common language.” Among them: one fell swoop, vanish into thin air, bag and baggage, play fast and loose, go down the primrose path, be in a pickle, budge an inch, the milk of human kindness, more sinned against than sinning, remembrance of things past, beggar all description, cold comfort, to thine own self be true, more in sorrow than in anger, the wish is father to the thought, salad days, flesh and blood, foul play, tower of strength, be cruel to be kind, blinking idiot, with bated breath, tower of strength, pomp and circumstance, foregone conclusion—and many others so repetitiously irresistible that we have debased them into clichés. He was so prolific that he could (in Hamlet) put two in a single sentence: “Though I am native here and to the manner born, it is a custom more honoured in the breach than the observance.” If
Bill Bryson (Shakespeare: The World as Stage)
Think about it: If you have saved just enough to have your own house, your own car, a modicum of income to pay for food, clothes, and a few conveniences, and your everyday responsibilities start and end only with yourself… You can afford not to do anything outside of breathing, eating, and sleeping. Time would be an endless, white blanket. Without folds and pleats or sudden rips. Monday would look like Sunday, going sans adrenaline, slow, so slow and so unnoticed. Flowing, flowing, time is flowing in phrases, in sentences, in talk exchanges of people that come as pictures and videos, appearing, disappearing, in the safe, distant walls of Facebook. Dial fast food for a pizza, pasta, a burger or a salad. Cooking is for those with entire families to feed. The sala is well appointed. A day-maid comes to clean. Quietly, quietly she dusts a glass figurine here, the flat TV there. No words, just a ho-hum and then she leaves as silently as she came. Press the shower knob and water comes as rain. A TV remote conjures news and movies and soaps. And always, always, there’s the internet for uncomplaining company. Outside, little boys and girls trudge along barefoot. Their tinny, whiny voices climb up your windowsill asking for food. You see them. They don’t see you. The same way the vote-hungry politicians, the power-mad rich, the hey-did-you-know people from newsrooms, and the perpetually angry activists don’t see you. Safely ensconced in your tower of concrete, you retreat. Uncaring and old./HOW EASY IT IS NOT TO CARE
Psyche Roxas-Mendoza
One day, we will live in a world without salads. It is a dream I have.
Carl ''Cal'' Tuohey (Gray Hair, Black Belt: Earning a Black Belt After Age 50)
It's been a pretty tough day," he said. "No sense making it worse with a salad.
Susan Juby (Home to Woefield (Woefield, #1))
To this day, I’ve never understood why McDonald’s sell a range of salads. To me, that’s like a funeral director selling life insurance or a dentist selling sweets.
Andy Leeks (Minimize Me: 10 Diets to Lose 25 lbs in 50 Days)
A glass of fruit salad a day keeps the doctor away
Thabiso Daniel Monkoe (The Azanian)
Vegetables don't set out to be food. They just are.
Anthony T. Hincks
One ounce of nuts is about 200 calories and can fit into a cupped hand, so do not eat more than this one handful of nuts per day. They are best used in salads, salad dressings, and dips, because when eaten with greens, they greatly enhance the absorption of nutrients from the green vegetables. You should never snack on nuts and seeds; they should be part of a meal.
Joel Fuhrman (Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss)
THE HOUSE straightened up and then go on and fix some of that chicken salad now,” say Miss Leefolt. It’s bridge club day. Every fourth Wednesday a the month. A course I already got everthing ready to go—made the chicken salad this morning, ironed the tablecloths yesterday. Miss Leefolt seen me at it too. She ain’t but twenty-three years old and she like hearing herself tell me what to do. She already got the blue dress on I ironed this morning, the one with sixty-five pleats on the waist, so tiny I got to squint through my glasses to iron. I don’t hate much in life,
Kathryn Stockett (The Help)
Another thing to understand is the notion of choice architecture, which means that the environment in which we make decisions tends to have a lot to do with what our final decisions are. So if you’re in line at the buffet, the way the food is organized—whether the fresh fruit and salad is easily accessible or tucked in the back behind more tempting options—will determine what you end up eating.
Jocelyn K. Glei (Manage Your Day-To-Day: Build Your Routine, Find Your Focus, and Sharpen Your Creative Mind)
By now I was feeling the shame but also defiance. Like here, I'm carrying the banner for all of you who cut off a little piece of cake wanting a big one, who spend a good third of your waking hours feeling bad about your desires, who infect those with whom you work and live with your judgements and pronouncements, you on the program who tally points all day long, every day, let's see, 7 for breakfast, I'm going to need only 3 or 4 for lunch, what the hell can I have for so little, oh, I know, broth and a salad with very little dressing. And broth is good! Yes! So chickeny! That's what we tell ourselves, we who cannot eat air without gaining, we who eat the asparagus longing for the potatoes au gratin, for the fettucine Alfredo, for the pecan pie. And if you're one of those who doesn't, stop right here, you are not invited to the rest of this story.
Elizabeth Berg (The Day I Ate Whatever I Wanted: And Other Small Acts of Liberation)
Good evening," it lowed and sat back heavily on its haunches, "I am the main Dish of the Day. May I interest you in parts of my body? It harrumphed and gurgled a bit, wriggled its hind quarters into a more comfortable position and gazed peacefully at them. Its gaze was met by looks of startled bewilderment from Arthur and Trillian, a resigned shrug from Ford Prefect and naked hunger from Zaphod Beeblebrox. "Something off the shoulder perhaps?" suggested the animal. "Braised in a white wine sauce?" "Er, your shoulder?" said Arthur in a horrified whisper. "But naturally my shoulder, sir," mooed the animal contentedly, "nobody else's is mine to offer." Zaphod leapt to his feet and started prodding and feeling the animal's shoulder appreciatively. "Or the rump is very good," murmured the animal. "I've been exercising it and eating plenty of grain, so there's a lot of good meat there." It gave a mellow grunt, gurgled again and started to chew the cud. It swallowed the cud again. "Or a casserole of me perhaps?" it added. "You mean this animal actually wants us to eat it?" whispered Trillian to Ford. "Me?" said Ford, with a glazed look in his eyes. "I don't mean anything." "That's absolutely horrible," exclaimed Arthur, "the most revolting thing I've ever heard." "What's the problem, Earthman?" said Zaphod, now transferring his attention to the animal's enormous rump. "I just don't want to eat an animal that's standing there inviting me to," said Arthur. "It's heartless." "Better than eating an animal that doesn't want to be eaten," said Zaphod. "That's not the point," Arthur protested. Then he thought about it for a moment. "All right," he said, "maybe it is the point. I don't care, I'm not going to think about it now. I'll just ... er ..." The Universe raged about him in its death throes. "I think I'll just have a green salad," he muttered. "May I urge you to consider my liver?" asked the animal, "it must be very rich and tender by now, I've been force-feeding myself for months." "A green salad," said Arthur emphatically. "A green salad?" said the animal, rolling his eyes disapprovingly at Arthur. "Are you going to tell me," said Arthur, "that I shouldn't have green salad?" "Well," said the animal, "I know many vegetables that are very clear on that point. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly. And here I am." It managed a very slight bow. "Glass of water please," said Arthur. "Look," said Zaphod, "we want to eat, we don't want to make a meal of the issues. Four rare steaks please, and hurry. We haven't eaten in five hundred and seventy-six thousand million years." The animal staggered to its feet. It gave a mellow gurgle. "A very wise choice, sir, if I may say so. Very good," it said. "I'll just nip off and shoot myself." He turned and gave a friendly wink to Arthur. "Don't worry, sir," he said, "I'll be very humane." It waddled unhurriedly off to the kitchen. A matter of minutes later the waiter arrived with four huge steaming steaks.
Douglas Adams (The Restaurant at the End of the Universe (The Hitchhiker's Guide to the Galaxy, #2))
I THINK THE REAL TRICK to finding that sense of satisfaction is to realize you don’t need much to attain it. A window-box salad garden and a banjo hanging on the back of the door can be all the freedom you need. If it isn’t everything you want for the future, let it be enough for tonight. Don’t look at your current situation as a hindrance to living the way you want, because living the way you want has nothing to do with how much land you have or how much you can afford to spend on a new house. It has to do with the way you choose to live every day and how content you are with what you have. If a few things on your plate every season come from the work of your own hands, you are creating food for your body, and that is enough. If the hat on your head was knitted with your own hands, you’re providing warmth from string and that’s enough. If you rode your bike to work, trained your dog to pack, or just baked a loaf of bread, let it be enough. Accepting where you are today, and working toward what’s ahead, is the best you can do. You can take the projects in this book as far as your chosen road will take you. Maybe your gardens and coops will outgrow mine, and before you know it you’ll be trading in your Audi for a pickup. But the starting point is to take control of what you can and smile with how things are. Find your own happiness and dance with it.
Jenna Woginrich (Made from Scratch: Discovering the Pleasures of a Handmade Life)
Among them: one fell swoop, vanish into thin air, bag and baggage, play fast and loose, go down the primrose path, be in a pickle, budge an inch, the milk of human kindness, more sinned against than sinning, remembrance of things past, beggar all description, cold comfort, to thine own self be true, more in sorrow than in anger, the wish is father to the thought, salad days, flesh and blood, foul play, tower of strength, be cruel to be kind, blinking idiot, with bated breath,
Bill Bryson (Shakespeare: The World as a Stage)
The police think maybe it was the gas. Maybe the pilot light on the stove went out or a burner was left on, leaking gas, and the gas rose to the ceiling, and the gas filled the condo from ceiling to floor in every room. The condo was seventeen hundred square feet with high ceilings and for days and days, the gas must’ve leaked until every room was full. When the rooms were filled to the floor, the compressor at the base of the refrigerator clicked on. Detonation. The floor-to-ceiling windows in their aluminum frames went out and the sofas and the lamps and dishes and sheet sets in flames, and the high school annuals and the diplomas and telephone. Everything blasting out from the fifteenth floor in a sort of solar flare. Oh, not my refrigerator. I’d collected shelves full of different mustards, some stone-ground, some English pub style. There were fourteen different flavors of fat-free salad dressing, and seven kinds of capers. I know, I know, a house full of condiments and no real food.
Chuck Palahniuk (Fight Club)
There were endless ways to spend your days, I knew that, none of them right or wrong. But given the chance for a real do-over, another way around, who would say no? Not me. Not then. Call it crazy, or just chicken salad. But within reason, or even without it, I was in, too.
Sarah Dessen (Along for the Ride)
Nuts and seeds contain 150 to 200 calories per ounce. Eating a small amount—one ounce or less—each day, however, adds valuable nutrients and healthy unprocessed fats. Nuts and seeds are ideal in salad dressings, particularly when blended with fruits and spices or vegetable juice (tomato, celery, carrot). Always eat nuts and seeds raw because the roasting process alters their beneficial fats. Commercially packaged nuts and seeds are often cooked in hydrogenated oils, adding trans fats and sodium to your diet, so these are absolutely off the list. If
Joel Fuhrman (Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss)
It was strange to read about the people he knew in New York, Ed and Lorraine, the newt-brained girl who had tried to stow herself away in his cabin the day he sailed from New York. It was strange and not at all attractive. What a dismal life they led, creeping around New York, in and out of subways, standing in some dingy bar on Third Avenue for their entertainment,watching television, or even if they had enough money for a Madison Avenue bar or a good restaurant now and then, how dull it all was compared to the worst little trattoria in Venice with its tables of green salads, trays of wonderful cheeses, and its friendly waiters bringing you the best wine in the world! ‘I certainly do envy you sitting there in Venice in an old palazzo!’ Bob wrote. ‘Do you take a lot of gondola rides? How are the girls? Are you getting so cultured you won’t speak to any of us when you come back? How long are you staying, anyway ?
Patricia Highsmith
Secondly, the Earth’s a Libra. The astrological prediction for Libra in the ‘Your Stars Today’ column of the Tadfield Advertiser, on the day this history begins, read as follows:- LIBRA. 24 September–23 October. You may be feeling run down and always in the same old daily round. Home and family matters are highlighted and are hanging fire. Avoid unnecessary risks. A friend is important to you. Shelve major decisions until the way ahead seems clear. You may be vulnerable to a stomach upset today, so avoid salads. Help could come from an unexpected quarter. This was perfectly correct on every count except for the bit about the salads.
Terry Pratchett (Good Omens)
One day, she told me her favorite color was green. Do you know how much green I see in a day? Enough to remember any other color ain’t her favorite. Green. That’s a whole lifetime with a girl whose face emerges on leaves, tennis courts, the billboard on every nearest passion pit, the emerald fabric of my curtains, hotel salads, on a crumpled Washington, and the two forest eyes of my own that look back at me in the mirror and say, “Diana #1, Diana #2.” Ain’t that a bite. One day, I will lay outside to daydream about her for so long, fungi will grow on my pathetic body, plaguing me with her favorite color. Will she love my algae then?
Kristian Ventura (The Goodbye Song)
Day 1 Breakfast Half a Grapefruit or 8 Ounces Fresh Squeezed Grapefruit Juice Black Coffee or Unsweetened Tea Lunch Half a Grapefruit or 8 Ounces Fresh Squeezed Grapefruit Juice 1 Egg, Boiled or Poached Salad From The Super Skinny Salad List Your Choice of Approved Salad Dressings 1 Grain From The Super Skinny Grain List Black Coffee or Unsweetened Tea Dinner Half a Grapefruit or 8 Ounces Fresh Squeezed Grapefruit Juice 2 Eggs, Boiled or Poached Salad From The Super Skinny Salad List Your Choice of Approved Salad Dressings 1 Grain From The Super Skinny Grain List Black Coffee or Unsweetened Tea   Day 2 Today is Resveratrol Day! Resveratol is
Hillary Michaels (Super Skinny 2015 Grapefruit and Egg Diet Plus!)
He had lived in an apartment with books touching the ceilings, and rugs thick enough to hide dice; then in a room and a half with dirt floors; on forest floors, under unconcerned stars; under the floorboards of a Christian who, half a world and three-quarters of a century away, would have a tree planted to commemorate his righteousness; in a hole for so many days his knees would never wholly unbend; among Gypsies and partisans and half-decent Poles; in transit, refugee, and displaced persons camps; on a boat with a bottle with a boat that an insomniac agnostic had miraculously constructed inside it; on the other side of an ocean he would never wholly cross; above half a dozen grocery stores he killed himself fixing up and selling for small profits; beside a woman who rechecked the locks until she broke them, and died of old age at forty-two without a syllable of praise in her throat but the cells of her murdered mother still dividing in her brain; and finally, for the last quarter century, in a snow-globe-quiet Silver Spring split-level: ten pounds of Roman Vishniac bleaching on the coffee table; Enemies, A Love Story demagnetizing in the world’s last functional VCR; egg salad becoming bird flu in a refrigerator mummified with photographs of gorgeous, genius, tumorless great-grandchildren.
Jonathan Safran Foer (Here I Am)
If I could, I’d fuck you for hours, days, goddamned years, nonstop. I want part of me in you every breath you take. I can’t do that so I want it that any time your mind wanders, you think of me inside you however that can be. My cock taking you. My cum buried deep. My kid growing in your belly. What that means. What we got. What we made. What we built between us. The fact that I love you so fuckin’ much, I’d commit treason for you. I’d perpetrate crimes for you. I’d go to prison for you. I’d break my back to give you everything you wanted from cutting the damned tomatoes in your salad and pouring you a glass of wine to wrestling the world into my arms and laying it at your feet.” I
Kristen Ashley (Midnight Soul (Fantasyland, #5))
Buy whole organic flaxseeds at a natural foods store. Keep them in the refrigerator, and grind a half-cup or so at a time, using a blender or coffee grinder. Ground flax has a nutty taste that is quite good added to cereals, salads, potatoes, rice, or cooked vegetables. A tablespoon of the meal once a day will give you a good ration of omega-3s.
Andrew Weil (8 Weeks to Optimum Health: A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power)
Kat happened to get a spot in the cafeteria line-up just behind the young woman lawyer who presented the case against her grandfather. She had removed her black robe too, and Kat found her much less threatening in her cream coloured jacket and trousers. The woman grabbed a carton of milk and then a tossed salad from behind the Plexiglas door. "Stay clear of the noodle soup," she said to Kat pleasantly. "It's vile." Kat smiled back at her. How odd that this woman could be so nice. It must all be in a day's work for her to tear apart and impoverish families. Kat grabbed some red Jell-O and a carton of orange juice for herself. She didn't really feel like eating: she was just going through the motions.
Marsha Forchuk Skrypuch (Hope's War)
I have a friend who lost over 100 pounds by asking herself, “What would a healthy person do?” All day long, she would use this question as a guide. Would a healthy person walk or take a cab? Would a healthy person order a burrito or a salad? She figured if she acted like a healthy person long enough, eventually she would become that person. She was right.
James Clear (Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones)
Before we got married we asked our grandfathers, whose own marriages had lasted forty years or more, "What is the secret to a happy marriage? And they paused, looked down at their chicken salad, and said, 'You really have to like each other. After the attraction, you really have to like the person.'" ...our mothers tolds us...ask him how his day was. Take an interest in his profession.
TaraShea Nesbit (The Wives of Los Alamos)
Vegetables cooked for salads should always be on the crisp side, like those trays of zucchini and slender green beans and cauliflowerets in every trattoria in Venice, in the days when the Italians could eat correctly. You used to choose the things you wanted: there were tiny potatoes in their skins, remember, and artichokes boiled in olive oil, as big as your thumb, and much tenderer...and then the waiter would throw them all into an ugly white bowl and splash a little oil and vinegar over them, and you would have a salad as fresh and tonic to your several senses as La Primavera. It can still be done, although never in the same typhoidic and enraptured air. You can still find little fresh vegetables, and still know how to cook them until they are not quite done, and chill them, and eat them in a bowl.
M.F.K. Fisher (How to Cook a Wolf)
Judge Sims called for a lunch recess until 1:00 P.M. The diner would bring over tuna fish, chicken salad, and ham sandwiches for the jurors, who would eat in the deliberation room. To be fair to the town's two eating establishments, the Dog-Gone Beer Hall would deliver hot dogs, chili, and shrimp po'boys on alternative days. They always brought something for the cat, too. Sunday Justice preferred the po'boys.
Delia Owens (Where the Crawdads Sing)
Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb, the catfish and the tilapia and, increasingly, even the salmon, a carnivore by nature that the fish farmers are reengineering to tolerate corn. The eggs are made of corn. The milk and cheese and yogurt, which once came from dairy cows that grazed on grass, now typically comes from Holsteins that spend their working lives indoors tethered to machines, eating corn. Head over to the processed foods and you find ever more intricate manifestations of corn. A chicken nugget, for example, piles up corn upon corn: what chicken it contains consists of corn, of course, but so do most of a nugget's other constituents, including the modified corn starch that glues the things together, the corn flour in the batter that coats it, and the corn oil in which it gets fried. Much less obviously, the leavenings and lecithin, the mono-, di-, and triglycerides, the attractive gold coloring, and even the citric acid that keeps the nugget "fresh" can all be derived from corn. To wash down your chicken nuggets with virtually any soft drink in the supermarket is to have some corn with your corn. Since the 1980s virtually all the sodas and most of the fruit drinks sold in the supermarket have been sweetened with high-fructose corn syrup (HFCS) -- after water, corn sweetener is their principal ingredient. Grab a beer for you beverage instead and you'd still be drinking corn, in the form of alcohol fermented from glucose refined from corn. Read the ingredients on the label of any processed food and, provided you know the chemical names it travels under, corn is what you will find. For modified or unmodified starch, for glucose syrup and maltodextrin, for crystalline fructose and ascorbic acid, for lecithin and dextrose, lactic acid and lysine, for maltose and HFCS, for MSG and polyols, for the caramel color and xanthan gum, read: corn. Corn is in the coffee whitener and Cheez Whiz, the frozen yogurt and TV dinner, the canned fruit and ketchup and candies, the soups and snacks and cake mixes, the frosting and candies, the soups and snacks and cake mixes, the frosting and gravy and frozen waffles, the syrups and hot sauces, the mayonnaise and mustard, the hot dogs and the bologna, the margarine and shortening, the salad dressings and the relishes and even the vitamins. (Yes, it's in the Twinkie, too.) There are some forty-five thousand items in the average American supermarket and more than a quarter of them now contain corn. This goes for the nonfood items as well: Everything from the toothpaste and cosmetics to the disposable diapers, trash bags, cleansers, charcoal briquettes, matches, and batteries, right down to the shine on the cover of the magazine that catches your eye by the checkout: corn. Even in Produce on a day when there's ostensibly no corn for sale, you'll nevertheless find plenty of corn: in the vegetable wax that gives the cucumbers their sheen, in the pesticide responsible for the produce's perfection, even in the coating on the cardboard it was shipped in. Indeed, the supermarket itself -- the wallboard and joint compound, the linoleum and fiberglass and adhesives out of which the building itself has been built -- is in no small measure a manifestation of corn.
Michael Pollan (The Omnivore's Dilemma: A Natural History of Four Meals)
Artichokes Until you had been the last ones sitting in the cafe on the corner and she has kissed the dark rum from the rim of your glass and schooled you in the art of eating artichokes until then, you are not yet a woman. Until you put soft leaf to lip touch tongue to flesh, bite the lobe, swallow the juice she says will purify you until you open it up, sigh at the color, see it’s very middle and learn what fingers are best at until you reach further still into that thick, hot heart life has not yet started. Before you had been promised. Before she is a liar. Before you are dismantled, fixed and broke again you are not yet a lover. Remember on the right night and under the right light any idea can seem like a good one and love love is mostly ill-advised but always brave. The most important thing to do is not to worry. The lines on your face will never stop the sun from coming up. Your tears cannot affect the weather. There are wars going on. The one in your body is the only one you can be sure of losing or winning, then losing again. You drink more water than rum these days, don’t you? But you drink to her memory, don’t you? And you only take artichokes in salad. Never whole. Not in a cafe on a dusky street at midnight. Not with her. Never with her, or anyone like her.
Yrsa Daley-Ward (Bone)
I drop my purse on the table and grab the plastic-wrapped plate. The last few days of school mark the start of pageant prep season, which means my mom is on a diet. And when my mom is on a diet, so is everyone else. Which means dinner is grilled chicken salad. It could be worse. It has been worse. She clicks her tongue. “You’ve got a little breakout there on your forehead. You’re not eatin’ that greasy food you’re selling, are you?” “You know I don’t even like burgers and hot dogs that much.” I don’t sigh. I want to, but my mom will hear. It doesn’t matter how loud the TV is. It could be two years from now and I could be away at college in some other town, hundreds of miles away, and my mom would hear me sigh all the way from home and call me to say, “Now, Dumplin’, you know I hate when you sigh. There is nothing less attractive than a discontent young woman.” There
Julie Murphy (Dumplin' (Dumplin', #1))
In the beginning, when Adam was first created, he spent whole days rubbing his face in the grass. He picked his ear until it bled, tried to fit his fist in his mouth and yanked out tufts of his own hair. At one point he tried to pinch out his own eyes in order to examine them and God had to step in. Looking down at Adam, God must have felt a bit weird about the whole thing. It must have been something like eating at a cafeteria table all by yourself when a stranger suddenly sits down opposite you, but it is a stranger you have created, and he is eating a macaroni salad that you have also created, and you have been sitting at the table all by yourself for over a hundred billion years; and yet still, you have nothing to talk about. It was pitiful the way Adam looked up into the sky and squinted. Before He created Adam, God must have been lonely; now he was still lonely, and so was Adam.
Jonathan Goldstein
I never leave home without my cayenne pepper. I either stash a bottle of the liquid extract in my pocket book or I stick it in the shopping cart I pull around with me all over Manhattan. When it comes to staying right side up in this world, a black woman needs at least three things. The first is a quiet spot of her own, a place away from the nonsense. The second is a stash of money, like the cash my mother kept hidden in the slit of her mattress. The last is several drops of cayenne pepper, always at the ready. Sprinkle that on your food before you eat it and it’ll kill any lurking bacteria. The powder does the trick as well, but I prefer the liquid because it hits the bloodstream quickly. Particularly when eating out, I won’t touch a morsel to my lips ‘til it’s speckled with with cayenne. That’s just one way I take care of my temple, aside from preparing my daily greens, certain other habits have carried me toward the century mark. First thing I do every morning is drink four glasses of water. People think this water business is a joke. But I’m here to tell you that it’s not. I’ve known two elderly people who died of dehydration, one of whom fell from his bed in the middle of the night and couldn’t stand up because he was so parched. Following my water, I drink 8 ounces of fresh celery blended in my Vita-mix. The juice cleanses the system and reduces inflammation. My biggest meal is my first one: oatmeal. I soak my oats overnight so that when I get up all I have to do is turn on the burner. Sometimes I enjoy them with warm almond milk, other times I add grated almonds and berries, put the mixture in my tumbler and shake it until it’s so smooth I can drink it. In any form, oats do the heart good. Throughout the day I eat sweet potatoes, which are filled with fiber, beets sprinkled with a little olive oil, and vegetables of every variety. I also still enjoy plenty of salad, though I stopped adding so many carrots – too much sugar. But I will do celery, cucumbers, seaweed grass and other greens. God’s fresh bounty doesn’t need a lot of dressing up, which is why I generally eat my salad plain. From time to time I do drizzle it with garlic oil. I love the taste. I also love lychee nuts. I put them in the freezer so that when I bite into them cold juice comes flooding out. As terrific as they are, I buy them only once in awhile. I recently bit into an especially sweet one, and then I stuck it right back in the freezer. “Not today, Suzie,” I said to myself, “full of glucose!” I try never to eat late, and certainly not after nine p.m. Our organs need a chance to rest. And before bed, of course, I have a final glass of water. I don’t mess around with my hydration.
Cicely Tyson (Just as I Am)
Millions of books written on every conceivable subject by all these great minds, and, and in the end, none of 'em knows anything more about the big questions of life than I do. Ss--I read Socrates. You know, n-nn--, this guy used to kn-knock off little Greek boys. What the hell's he got to teach me? And, and Nietzsche with his, with his Theory of Eternal Recurrence. He said that the life we live, we're gonna live over and over again the exact same way for eternity. Great. (MORE) MICKEY (V.O.) (CONT'D) That means I, uh, I'll have to sit through the Ice Capades again. Tch. It's not worth it. The movie next cuts to a sunny day in Central Park. A male jogger, seen through some tree branches, runs by. The camera moves past him, revealing a pondering Mickey walking by the reservoir. He continues to talk over the screen. MICKEY (V.O.) And, and Freud, another great pessimist. Jeez, I was in analysis for years. Nothing happened. My poor analyst got so frustrated. The guy finally put in a salad bar.
Woody Allen (Hannah and Her Sisters)
We dream of him and in the morning we tell each other our dreams where he is living with us again, fixing salads, whistling, standing in doorways. Our mother tells us there was a time before they thought to marry when he wrote her every day, long letters with a date and a time in the upper right corner, the hour always late and the pages sometimes stained purple by wine that had spilled as he lifted the glass and drank while he wrote … Our mother says not to throw the letters out, they are all that’s left of the love she’ll never feel again.
Yannick Murphy (Here They Come)
You’ve been barely eating lately.” Mom said, trying to sound ‘motherly’. “And we’re becoming increasingly concerned.” “She’s right,” Dad added. “You barely eat anything, well except for salad and water and maybe a piece of actual food here and there.” It was bullshit! Complete and utter bullshit. If I had a problem, which I don’t, it was because of her! I inhaled a deep breath, feeling angry. “And whose fault is that. You’ve been drilling my head for the last few months” I snipped. “This is what you wanted.” I eyed Mom, feeling my eyes water. “All Summer, you harassed me, pried into my personal space, made me keep a food diary. I’m doing what you want.” Her jaw dropped. “This wasn’t what I wanted.” Mom shook her head. “I didn’t want you to starve yourself and just eat salad.” “You didn’t?” I practically yelled. I took a breath and let it out. “Last Summer…...EVERY SINGLE TIME YOU found out that I didn’t eat anything from your precious food manual you practically threw a fit.” Mom shook her head, eyeing Dad like she was being falsely accused. “It wasn’t like that.” She stammered. “It was.” I snapped. “It was like that every day.
Sarah Tork (What My Heart Wants (Y.A #3))
Five years from today. Where, exactly, do you want to be?" Her eyes lit up. Sadie loves that kind of question. "Ooh. Wow. Let me think. December, getting close to Christmas. I'll be twenty-one..." "Passed out under the tree with a fifth of Jack, half a 7-Eleven rotisserie chicken, and a cat who poops in your shoes." Frankie returned our startled glances with his lizard look. "Oh, wait. That's me. Sorry." I opted to ignore him. "Five years to the day,Sadie." She glanced quickly between Frankie and me. "Do we need a time-out here?" "Nope," I said. "Carry on." "Okay. Five years. I will be in New York visiting the pair of you because, while NYU is fab, I will be halfwau through my final year of classics at Cambridge, trying to decide whether I want to be a psychologist or a pastry chef. You," she said sternly to Frankie, "will be drinking appropriate amounds of champagne with your boyfriend, a six-three blond from Helsinki who happens to design for Tory Burch. Ah! Don't say anything. It's my future. You can choose a different designer when it's you go. I want the Tory freebies." She turned to me. "We will be sipping said champagne in the middle of the Gagosian Galley, because it is the opening night of your first solo exhibit. At which everything will sell." She punctuated the sentence by poking the air with a speared black olive. "I love you," I told her. Then, "But that wasn't really about you." "Oh,but it was," she disagreed, going back to her salad. "It's exactly where I want to be. Although" -she grinned over a tomato wedge- "I might have the next David Beckham in tow." "The next David Beckham is a five-foot-tall Welshman named Madog Cadwalader. He has extra teeth and bow legs." "Really?" Sadie asked. Frankie snorted. "No.Not really.
Melissa Jensen (The Fine Art of Truth or Dare)
BULLETPROOF TACO SALAD When I make this, I like to prepare extra meat and save it for another meal or even eat it by itself for a quick lunch the next day. This satisfying meal can easily be eaten for dinner, too. TACO MIX 1 pound grass-fed, organic fatty ground beef 2 tablespoons grass-fed unsalted butter or ghee ½ fresh lime, squeezed 1 to 2 tablespoons cayenne powder (warning: Suspect, don’t use if you’re sensitive!) 1 teaspoon dried oregano Sea salt to taste SALAD 1 cup spring lettuce ¼ cup shredded red cabbage 2 shredded carrots 1 cucumber, cut into slices ½ avocado, sliced “Creamy” Avocado Dressing To make the taco mix: In a medium pan, sauté the beef on medium-low until cooked gently but thoroughly. Your goal is not to brown the meat but to heat it enough that it’s cooked through. Burned, caramelized meat tastes good, but it causes food cravings. Drain the excess liquid. Add the butter or ghee, lime juice, cayenne powder, oregano, and salt. Add more seasoning if you wish and play around with flavors! To make the salad: Lay a bed with all of the salad ingredients, starting with the lettuce. Add a suitable portion of beef on top and then drizzle with dressing.
Dave Asprey (The Bulletproof Diet: Lose Up to a Pound a Day, Reclaim Energy and Focus, Upgrade Your Life)
They have twenty-four one-hour sittings every day with only one table per sitting." Sam groaned as he closed his laptop. "I'd better grab some sandwiches on the way. It sounds like the kind of place you only get two peas and a sliver of asparagus on a piece of butter lettuce that was grown on the highest mountain peak of Nepal and watered with the tears of angels." "Not a fan of haute cuisine?" She followed him down the stairs and out into the bright sunshine. "I like food. Lots of it." He stopped at the nearest café and ordered three Reuben sandwiches, two Cobb salads, and three bottles of water. "Would you like anything?" he asked after he placed his order. Layla looked longingly as the server handed over his feast. "I don't want to ruin my appetite." She pointed to the baked-goods counter. "You forgot dessert." "I don't eat sugar." "Then the meal is wasted." She held open her handbag to reveal her secret stash. "I keep emergency desserts with me at all times- gummy bears, salted caramel chocolate, jelly beans, chocolate-glazed donuts- at least I think that's what they were, and this morning I managed to grab a small container of besan laddu and some gulab jamun.
Sara Desai (The Marriage Game (Marriage Game #1))
There was something in Lima that was wrappd up in yards of violet satin from which protruded a great dropsical head and two fat pearly hands; and that was its archbishop. Between the rolls of flesh that surrounded them looked out two black eyes speaking discomfort, kindliness, and wit. A curious and eager soul was imprisoned in all this lard, but by dint of never refusing himself a pheasant or a goose or his daily procession of Roman wines, he was his own bitter jailer. He loved his cathedral; he loved his duties; he was very devout. Some days he regarded his bulk ruefully; but the distress of remorse was less poignant than the distress of fasting, and he was presently found deliberating over the secret messages that a certain roast sends to the certain salad that will follow it. And to punish himself he led an exemplary life in every other respect. He had read all the literature of antiquity and forgotten all about it except a general aroma of charm and disillusion. He had been learned in the Fathers and the Councils and forgotten all about them save a floating impression of dissensions that had no application to Peru. He had read all the libertine masterpieces of Italy and France and reread them annually;
Thornton Wilder (The Bridge of San Luis Rey)
Henry had never felt so happy. Freshperson year had been one thing, an adventure, an exhilaration, all in all a success, but it had also been exhausting, a constant struggle and adjustment and tumult. Now he was locked in. Every day that summer had the same framework, the alarm at the same time, meals and workouts and shifts and SuperBoost at the same times, over and over, and it was that sameness, that repetition, that gave life meaning. He savored the tiny variations, the incremental improvements--tuna fish on his salad instead of turkey; tow extra reps on the bench press. Every move he made had purpose.
Chad Harbach (The Art of Fielding)
Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.
Robert C. Atkins (Dr. Atkins' New Diet Revolution, Revised Edition)
Why do you always call me by my full name?” “I don’t know. I guess that’s how I think of you in my head.” “Oh, so you’re saying you think about me a lot?” I laugh. “No, I’m saying that when I think about you, which isn’t very often, that’s how I think of you. On the first day of school, I always have to explain to teachers that Lara Jean is my first name and not just Lara. And then, do you remember how Mr. Chudney started calling you John Ambrose because of that? ‘Mr. John Ambrose.’” In a fake hoity-toity English accent, John says, “Mr. John Ambrose McClaren the Third, madam.” I giggle. I’ve never met a third before. “Are you really?” “Yeah. It’s annoying. My dad’s a junior, so he’s JJ, but my extended family still calls me Little John.” He grimaces. “I’d much rather be John Ambrose than Little John. Sounds like a rapper or that guy from Robin Hood.” “Your family’s so fancy.” I only ever saw John’s mom when she was picking him up. She looked younger than the other mothers, she had John’s same milky skin, and her hair was longer than the other moms’, straw-colored. “No. My family isn’t fancy at all. My mom made Jell-O salad last night for dessert. And, like, my dad only has steak cooked well-done. We only ever take vacations we can drive to.
Jenny Han (P.S. I Still Love You (To All the Boys I've Loved Before, #2))
She pottered round now, a tall vague woman in her early fifties, with a long pale face and brown eyes which her daughter Deirdre had inherited. As she pottered she murmured to herself, ‘large knives, small knives, pudding spoons, will they need forks too? Oh, large forks, serving spoons, mats, glasses, well two glasses in case Deirdre and Malcolm want to drink beer, Rhoda probably won’t … and now, wash the lettuce …’ It was nice when the warm weather came and they could have salads for supper, she thought, though why it was nice she didn’t really know. Washing a lettuce and cutting up the things to go with it was really almost as much trouble as cooking a hot meal, and she herself had never got over an old-fashioned dislike of eating raw green leaves. When her husband had been alive they had always had a hot meal in the evenings, winter and summer alike. He needed it after a day in the City. But now he was gone and Rhoda had been living with them for nearly ten years now and everyone said how nice it was for them both, to have each other, though of course she had the children too. Malcolm was a good solid young man, very much like his father, reliable and, although of course she never admitted it, a little dull. He did not seem to mind about the hot meal in the evenings. But Deirdre was different, clever and moody, rather like she herself had been at the same age, before marriage to a good dull man and life in a suburb had steadied her.
Barbara Pym (Less Than Angels)
All my hard work had come to fruition that day: the new fireplace housed a might Yule log that warmed the room, casting reflections across the crystal and silver. I admired the forest green of the brocaded furniture, and the holly gathered in red ribbons hung about the walls. I decided that whatever temper Michael might be in, I would not let him spoil our first Christmas. The new damask cloth was spread with a fine repast: Peg's own Yule cakes looked even daintier than those I had already sampled. A great wheel of cheese had pride of place, beside magnificent pies of game and fruit. On a great round platter was a salamagundy salad as fresh as a bouquet of flowers; concentric rings of every delight: eggs, chicken, ham, beetroot, anchovies, and orange.
Martine Bailey (A Taste for Nightshade)
Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.
Victoria Abbott Riccardi (Untangling My Chopsticks: A Culinary Sojourn in Kyoto)
BECAUSE MY FATHER WASN’T allowed to hunt hippies, he decided to settle for hunting deer instead. It was a good compromise, all things considered. Deer were the pacifists of the animal kingdom. They sat around doing weeds all day and didn’t even try to get jobs. The males of the species pranced and ate salad and had a hundred kids they didn’t know about. In November, a long line of them marched to the polls, leaves held delicately in their mouths, each marked with the name of the Green Party candidate. A deer, in short, was a peace sign made out of meat, and the only way to fight it was with bullets. “PROPAGANDA!” he once burst out suddenly, when he caught Mary and me watching Bambi in the living room, curled up together on the couch. If there was any fictional character my father hated, it was Bambi.
Patricia Lockwood (Priestdaddy)
WHENEVER I WOKE UP, night or day, I’d shuffle through the bright marble foyer of my building and go up the block and around the corner where there was a bodega that never closed. I’d get two large coffees with cream and six sugars each, chug the first one in the elevator on the way back up to my apartment, then sip the second one slowly while I watched movies and ate animal crackers and took trazodone and Ambien and Nembutal until I fell asleep again. I lost track of time in this way. Days passed. Weeks. A few months went by. When I thought of it, I ordered delivery from the Thai restaurant across the street, or a tuna salad platter from the diner on First Avenue. I’d wake up to find voice messages on my cell phone from salons or spas confirming appointments I’d booked in my sleep. I always called back to
Ottessa Moshfegh (My Year of Rest and Relaxation)
In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.
Matthew Amster-Burton (Pretty Good Number One: An American Family Eats Tokyo)
The pressure is on. They've teased me all week, because I've avoided anything that requires ordering. I've made excuses (I'm allergic to beef," "Nothing tastes better than bread," Ravioli is overrated"), but I can't avoid it forever.Monsieur Boutin is working the counter again. I grab a tray and take a deep breath. "Bonjour, uh...soup? Sopa? S'il vous plait?" "Hello" and "please." I've learned the polite words first, in hopes that the French will forgive me for butchering the remainder of their beautiful language. I point to the vat of orangey-red soup. Butternut squash, I think. The smell is extraordinary, like sage and autumn. It's early September, and the weather is still warm. When does fall come to Paris? "Ah! soupe.I mean,oui. Oui!" My cheeks burn. "And,um, the uh-chicken-salad-green-bean thingy?" Monsieur Boutin laughs. It's a jolly, bowl-full-of-jelly, Santa Claus laugh. "Chicken and haricots verts, oui. You know,you may speek Ingleesh to me. I understand eet vairy well." My blush deepends. Of course he'd speak English in an American school. And I've been living on stupid pears and baquettes for five days. He hands me a bowl of soup and a small plate of chicken salad, and my stomach rumbles at the sight of hot food. "Merci," I say. "De rien.You're welcome. And I 'ope you don't skeep meals to avoid me anymore!" He places his hand on his chest, as if brokenhearted. I smile and shake my head no. I can do this. I can do this. I can- "NOW THAT WASN'T SO TERRIBLE, WAS IT, ANNA?" St. Clair hollers from the other side of the cafeteria. I spin around and give him the finger down low, hoping Monsieur Boutin can't see. St. Clair responds by grinning and giving me the British version, the V-sign with his first two fingers. Monsieur Boutin tuts behind me with good nature. I pay for my meal and take the seat next to St. Clair. "Thanks. I forgot how to flip off the English. I'll use the correct hand gesture next time." "My pleasure. Always happy to educate." He's wearing the same clothing as yesterday, jeans and a ratty T-shirt with Napolean's silhouette on it.When I asked him about it,he said Napolean was his hero. "Not because he was a decent bloke, mind you.He was an arse. But he was a short arse,like meself." I wonder if he slept at Ellie's. That's probably why he hasn't changed his clothes. He rides the metro to her college every night, and they hang out there. Rashmi and Mer have been worked up, like maybe Ellie thinks she's too good for them now. "You know,Anna," Rashmi says, "most Parisians understand English. You don't have to be so shy." Yeah.Thanks for pointing that out now.
Stephanie Perkins (Anna and the French Kiss (Anna and the French Kiss, #1))
The next day they went to pick fragole di bosco, wild strawberries, and made love in a deserted old barn above the pastures, their lips still smeared with the pulp of the fruit. The next day it was misticanza, wild leaves for salad. Benedetta was scrupulous that they must always pick first. If anyone saw them walking home with empty baskets, she warned, tongues would start wagging instantly. So they filled their baskets with rocket, wild fennel, dandelion, and lamb's lettuce before temptation overcame them and they collapsed into a quiet corner of a field, hidden only by the tall fronds of the finocchio stalks. Bruno made her close her eyes, teasing her naked body with a spray of fennel: when he kissed her between her legs, the aniseed mingled with the faint, faraway taste of the sea. We were all fish once, he thought, and this is the proof of it, this whisper of oceans in the deepest recesses of the body.
Anthony Capella (The Food of Love)
All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.
Richard Fariña (Been Down So Long It Looks Like Up to Me)
I made the mistake of snooping and reading the model’s journal. We finished having medium-to-boring sex and I rifled through his things while he took a shower. I am pretty good at snooping around. It started in my own house, where I would go through every drawer and every pocket in my parents’ room. Luckily, I didn’t find much at home except for some well-worn copies of Playboy that seem positively charming compared to the up-close butt fisting that pops up on my computer these days when I am trying to order salad tongs from Target. I honed my snooping skills when I babysat. It was then that I saw my first diaphragm, laxatives, and stacks of cash in an underwear drawer. I have basically ransacked every house I have been allowed into. My snooping tendencies have now abated somewhat, but I still have to fight the urge to immediately go through people’s shit. I am not proud of this and I realize that by admitting this I am limiting future opportunities to be a houseguest.
Amy Poehler (Yes Please)
The next day, Angelina was tending a fresh pot of red gravy on the stove. She was going to make Veal Parmigiana for dinner, to be accompanied by pasta, fresh bread, and salad. She left the sauce on low and went to put the finishing touches on the pie she had planned. Earlier, she had made 'a vol-au-vent'- the word means "windblown" in French- a pastry that was as light and feathery as a summer breeze, that Angelina had adapted to serve as a fluffy, delicately crispy pie crust. The crust had cooled and formed a burnished auburn crown around the rim of the pie plate. She took a bowl of custardy creme anglaise out of the refrigerator and began loading it into a pie-filling gadget that looked like a big plastic syringe. With it, she then injected copious amounts of the glossy creme into the interior of the pie without disturbing the perfect, golden-crusty dome. That done, she heated the chocolate and cream on the stove top to create a chocolate ganache, which she would use as icing on the pie, just to take it completely over the top.
Brian O'Reilly (Angelina's Bachelors)
When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.
Beth Harbison (The Cookbook Club: A Novel of Food and Friendship)
That’s the thing about the “immeasurably more.” God prepares you for it even when it’s nowhere on your to-do list. And now that I have the benefit of looking at my childhood through a lens with some wisdom attached, it occurs to me that during all those Sunday dinners when I was growing up, I learned something way more important than how to make a pitcher of sweet tea or where to put the salad fork or when to pick up dinner plates before Mama served dessert. I learned something more important than how to be a lady, even. I learned to listen and to laugh. I learned to forgive. I learned that some earthly love really is unconditional. I learned that God is always at work in the day to day. I learned that even when you’re sad or embarrassed or just plain mad, you’re always welcome at the table. And more than anything else, I learned how to take care of people. I learned how to let them take care of me. I learned how to be a family. I didn’t have the slightest clue that anyone was teaching me, of course. But I’m forever grateful for the lesson. CHAPTER SIX Mother’s Got a Bell!
Sophie Hudson (A Little Salty to Cut the Sweet: Southern Stories of Faith, Family, and Fifteen Pounds of Bacon)
WHENEVER I WOKE UP, night or day, I’d shuffle through the bright marble foyer of my building and go up the block and around the corner where there was a bodega that never closed. I’d get two large coffees with cream and six sugars each, chug the first one in the elevator on the way back up to my apartment, then sip the second one slowly while I watched movies and ate animal crackers and took trazodone and Ambien and Nembutal until I fell asleep again. I lost track of time in this way. Days passed. Weeks. A few months went by. When I thought of it, I ordered delivery from the Thai restaurant across the street, or a tuna salad platter from the diner on First Avenue. I’d wake up to find voice messages on my cell phone from salons or spas confirming appointments I’d booked in my sleep. I always called back to cancel, which I hated doing because I hated talking to people. Early on in this phase, I had my dirty laundry picked up and clean laundry delivered once a week. It was a comfort to me to hear the torn plastic bags rustle in the draft from the living room windows. I liked catching whiffs of the fresh laundry smell while I dozed off on the sofa.
Ottessa Moshfegh (My Year of Rest and Relaxation)
It was my father who called the city the Mansion on the River. He was talking about Charleston, South Carolina, and he was a native son, peacock proud of a town so pretty it makes your eyes ache with pleasure just to walk down its spellbinding, narrow streets. Charleston was my father’s ministry, his hobbyhorse, his quiet obsession, and the great love of his life. His bloodstream lit up my own with a passion for the city that I’ve never lost nor ever will. I’m Charleston-born, and bred. The city’s two rivers, the Ashley and the Cooper, have flooded and shaped all the days of my life on this storied peninsula. I carry the delicate porcelain beauty of Charleston like the hinged shell of some soft-tissued mollusk. My soul is peninsula-shaped and sun-hardened and river-swollen. The high tides of the city flood my consciousness each day, subject to the whims and harmonies of full moons rising out of the Atlantic. I grow calm when I see the ranks of palmetto trees pulling guard duty on the banks of Colonial Lake or hear the bells of St. Michael’s calling cadence in the cicada-filled trees along Meeting Street. Deep in my bones, I knew early that I was one of those incorrigible creatures known as Charlestonians. It comes to me as a surprising form of knowledge that my time in the city is more vocation than gift; it is my destiny, not my choice. I consider it a high privilege to be a native of one of the loveliest American cities, not a high-kicking, glossy, or lipsticked city, not a city with bells on its fingers or brightly painted toenails, but a ruffled, low-slung city, understated and tolerant of nothing mismade or ostentatious. Though Charleston feels a seersuckered, tuxedoed view of itself, it approves of restraint far more than vainglory. As a boy, in my own backyard I could catch a basket of blue crabs, a string of flounder, a dozen redfish, or a net full of white shrimp. All this I could do in a city enchanting enough to charm cobras out of baskets, one so corniced and filigreed and elaborate that it leaves strangers awed and natives self-satisfied. In its shadows you can find metalwork as delicate as lace and spiral staircases as elaborate as yachts. In the secrecy of its gardens you can discover jasmine and camellias and hundreds of other plants that look embroidered and stolen from the Garden of Eden for the sheer love of richness and the joy of stealing from the gods. In its kitchens, the stoves are lit up in happiness as the lamb is marinating in red wine sauce, vinaigrette is prepared for the salad, crabmeat is anointed with sherry, custards are baked in the oven, and buttermilk biscuits cool on the counter.
Pat Conroy (South of Broad)
Extract from 'Quixotic Ambitions': The crowd stared at Katy expectantly. She looked at them - old women in black, exhausted young women with pasty-faced children, youths in jeans and leather blousons chewing gum. She tried to speak but the words wouldn’t come. Then, with a sudden burst of energy, she blurted out her short speech, thanking the people of Shkrapova for their welcome and promising that if she won the referendum she would work for the good of Maloslavia. There was some half-hearted applause and an old lady hobbled up to her, knelt down with difficulty, and kissed the hem of her skirt. She looked at Katy with tears rolling down her face and gabbled something excitedly. Dimitar translated: ‘She says that she remembers the reign of your grandfather and that God has sent you to Maloslavia.’ Katy was embarrassed but she smiled at the woman and helped her to her feet. At this moment the People’s Struggle Pioneers appeared on the scene, waving their banners and shouting ‘Doloy Manaheeyoo! Popnikov President!’ Police had been stationed at strategic points and quickly dispersed the demonstrators without any display of violence, but the angry cries of ‘Down with the monarchy!’ had a depressing effect on the entertainment that had been planned; only a few people remained to watch it. A group of children aged between ten and twelve ran into the square and performed a series of dances accompanied by an accordian. They stamped their feet and clapped their hands frequently and occasionally collided with one another when they forgot their next move. The girls wore embroidered blouses, stiffly pleated skirts and scarlet boots and the boys were in baggy linen shirts and trousers, the legs of which were bound with leather thongs. Their enthusiasm compensated for their mistakes and they were loudly applauded. The male voice choir which followed consisted of twelve young men who sang complicated polyphonic melodies with a high, curiously nasal tenor line accompanied by an unusually deep droning bass. Some of their songs were the cries of despair of a people who had suffered under Turkish occupation; others were lively dance tunes for feast days and festivals. They were definitely an acquired taste and Katy, who was beginning to feel hungry, longed for them to come to an end. At last, at two o’clock, the performance finished and trestle tables were set up in the square. Dishes of various salads, hors-d’oeuvres and oriental pastries appeared, along with casks of beer and bottles of the local red wine. The people who had disappeared during the brief demonstration came back and started piling food on to paper plates. A few of the People’s Struggle Pioneers also showed up again and mingled with the crowd, greedily eating anything that took their fancy.
Pamela Lake (Quixotic Ambitions)
Brian and Avis deliver their stacks and try to refuse dinner, but the waiters bring them glasses of burgundy, porcelain plates with thin, peppery steaks redolent of garlic, scoops of buttery grilled Brussels sprouts, and a salad of beets, walnuts, and Roquefort. They drag a couple of lawn chairs to a quiet spot on the street and they balance the plates on their laps. Some ingredient in the air reminds Avis of the rare delicious trips they used to make to the Keys. Ten years after they'd moved to Miami they'd left Stanley and Felice with family friends and Avis and Brian drove to Key West on a sort of second honeymoon. She remembers how the land dropped back into distance: wetlands, marsh, lazy-legged egrets flapping over the highway, tangled, sulfurous mangroves. And water. Steel-blue plains, celadon translucence. She and Brian had rented a vacation cottage in Old Town, ate small meals of fruit, cheese, olives, and crackers, swam in the warm, folding water. Each day stirring into the next, talking about nothing more complicated than the weather, spotting a shark off the pier, a mysterious constellation lowering in the west. Brian sheltered under a celery-green umbrella while Avis swam: the water formed pearls on the film of her sunscreen. They watched the night's rise, an immense black curtain from the ocean. Up and down the beach they hear the sounds of the outdoor bars, sandy patios switching on, distant strains of laughter, bursts of music. Someone played an instrument- quick runs of notes, arpeggios floating in soft ovals like soap bubbles over the darkening water.
Diana Abu-Jaber (Birds of Paradise)
Next, I drink a few more glasses of water containing liquid chlorophyll to build my blood. If I’m stressed, I’ll have some diluted black currant juice for an antioxidant boost to the adrenals. Once I’m hungry, I sip my way through a big green alkaline smoothie (a combination of spinach, cucumber, coconut, avocado, lime, and stevia is a favorite) or tuck into a fruit salad or parfait. And tomatoes, cucumbers, and avocados are fruits, too; a morning salad is a good breakfast and keeps the sugar down. But, this kind of morning regime isn’t for everyone. You can get really hungry, particularly when you first start eating this way. And some people need to start the day with foods that deliver more heat and sustenance. If that’s how you roll, try having fruit or a green smoothie and then waiting for 30 minutes (if your breakfast includes bananas, pears, or avocados, make it 45) before eating something more. As a general rule, sour or acidic fruits (grapefruits, kiwis, and strawberries) can be combined with “protein fats” such as avocado, coconut, coconut kefir, and sprouted nuts and seeds. Both acid fruits and sub-acid fruits like apples, grapes, and pears can be eaten with cheeses; and vegetable fruits (avocados, cucumbers, tomatoes, and peppers) can be eaten with fruits, vegetables, starches, and proteins. I’ve also found that apples combine well with raw vegetables. Leafy greens (spinach, kale, collard greens), along with the vegetable fruits noted above, are my go-to staples. They are the magic foods that combine well with every food on the planet. I blend them together in green smoothies, cold soups, and salads.
Tess Masters (The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks--100 Gluten-Free, Vegan Recipes!)
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.
Dana Bate (The Girls' Guide to Love and Supper Clubs)
The Stoics, as we have seen, advise us to pursue tranquility, and as part of their strategy for attaining it they advise us to engage in negative visualization. But isn’t this contradictory advice? Suppose, for example, that a Stoic is invited to a picnic. While the other picnickers are enjoying themselves, the Stoic will sit there, quietly contemplating ways the picnic could be ruined: “Maybe the potato salad is spoiled, and people will get food poisoning. Maybe someone will break an ankle playing softball. Maybe there will be a violent thunderstorm that will scatter the picnickers. Maybe I will be struck by lightning and die.” This sounds like no fun at all. But more to the point, it seems unlikely that a Stoic will gain tranquility as a result of entertaining such thoughts. To the contrary, he is likely to end up glum and anxiety-ridden. In response to this objection, let me point out that it is a mistake to think Stoics will spend all their time contemplating potential catastrophes. It is instead something they will do periodically: A few times each day or a few times each week a Stoic will pause in his enjoyment of life to think about how all this, all these things he enjoys, could be taken from him. Furthermore, there is a difference between contemplating something bad happening and worrying about it. Contemplation is an intellectual exercise, and it is possible for us to conduct such exercises without its affecting our emotions. It is possible, for example, for a meteorologist to spend her days contemplating tornadoes without subsequently living in dread of being killed by one. In similar fashion, it is possible for a Stoic to contemplate bad things that can happen without becoming anxiety-ridden as a result. Finally, negative visualization, rather than making people glum, will increase the extent to which they enjoy the world around them, inasmuch as it will prevent them from taking that world for granted. Despite - or rather, because of - his (occasional) gloomy thoughts, the Stoic will likely enjoy the picnic far more than the other picnickers who refuse to entertain similarly gloomy thoughts; he will take delight in being part of an event that, he fully realizes, might not have taken place.
William B. Irvine
Yet at least he had believed in the cars. Maybe to excess: how could he not, seeing people poorer than him come in, Negro, Mexican, cracker, a parade seven days a week, bringing the most godawful of trade-ins: motorized, metal extensions of themselves, of their families and what their whole lives must be like, out there so naked for anybody, a stranger like himself, to look at, frame cockeyed, rusty underneath, fender repainted in a shade just off enough to depress the value, if not Mucho himself, inside smelling hopelessly of children, supermarket booze, two, sometimes three generations of cigarette smokers, or only of dust and when the cars were swept out you had to look at the actual residue of these lives, and there was no way of telling what things had been truly refused (when so little he supposed came by that out of fear most of it had to be taken and kept) and what had simply (perhaps tragically) been lost: clipped coupons promising savings of .05 or .10, trading stamps, pink flyers advertising specials at the markets, butts, tooth-shy combs, help-wanted ads, Yellow Pages torn from the phone book, rags of old underwear or dresses that already were period costumes, for wiping your own breath off the inside of a windshield with so you could see whatever it was, a movie, a woman or car you coveted, a cop who might pull you over just for drill, all the bits and pieces coated uniformly, like a salad of despair, in a gray dressing of ash, condensed exhaust, dust, body wastesit made him sick to look, but he had to look. If it had been an outright junkyard, probably he could have stuck things out, made a career: the violence that had caused each wreck being infrequent enough, far enough away from him, to be miraculous, as each death, up till the moment of our own, is miraculous. But the endless rituals of trade-in, week after week, never got as far as violence or blood, and so were too plausible for the impressionable Mucho to take for long. Even if enough exposure to the unvarying gray sickness had somehow managed to immunize him, he could still never accept the way each owner, each shadow, filed in only to exchange a dented, malfunctioning version of himself for another, just as futureless, automotive projection of somebody else's life. As if it were the most natural thing. To Mucho it was horrible. Endless, convoluted incest.
Thomas Pynchon (The Crying of Lot 49)
Sidney, is that what you girls go for these days?” Kathleen asked, pointing toward her oldest son. “All this scruffy whatnot?” Well, nothing like putting her on the spot here. Personally, Sidney thought that the dark hint of scruff along Vaughn’s angular jaw looked fine. Better than fine, actually. She would, however, rather be trapped for the next thirty-six hours in a car with the crazy pregnant lady before admitting that in front of him. “I generally prefer clean-shaven men.” She shrugged—sorry—when Vaughn gave her the side-eye as he began setting the table. “See? If you don’t believe me, at least listen to her,” Kathleen said, while peeling a carrot over a bowl at the island. “If you want to find a woman of quality, you can’t be running around looking like you just rolled out of bed.” “I’ll keep that in mind. But for now, the ‘scruffy whatnot’ stays. I need it for an undercover role,” Vaughn said. Surprised to hear that, Sidney looked over as she dumped the tomatoes into a large salad bowl filled with lettuce. “You’re working undercover now?” “Well, I’m not in the other identity right this second,” Vaughn said. “I’m kind of guessing my mother would be able to ID me.” Thank you, yes, she got that. “I meant, how does that work?” Sidney asked him. “You just walk around like normal, being yourself, when you’re not . . . the other you?” “That’s exactly how it works. At least, when we’re talking about a case that involves only part-time undercover work.” “But what if I were to run into the other you somewhere? Say . . . at a coffee shop.” A little inside reference there. “If I called you ‘Vaughn’ without realizing that you were working, wouldn’t that blow your cover?” “First of all, like all agents who regularly do undercover work, I tell my friends and family not to approach me if they happen to run into me somewhere—for that very reason. Second of all, in this case, the ‘other me’ doesn’t hang out at coffee shops.” “Where does the other you hang out?” Sidney asked. Not to contribute to his already healthy ego, but this was pretty interesting stuff. “In dark, sketchy alleys doing dark, sketchy things,” Vaughn said as he set the table with salad bowls. “So the other you is a bad guy, then.” Sidney paused, realizing something. “Is what you’re doing dangerous?” “The joke around my office is that the agents on the white-collar crime squad never do anything dangerous.” Sidney noticed that wasn’t an actual answer to her question
Julie James (It Happened One Wedding (FBI/US Attorney, #5))