Salad Is Life Quotes

People aren't either wicked or noble. They're like chef's salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.

There are random moments - tossing a salad, coming up the driveway to the house, ironing the seams flat on a quilt square, standing at the kitchen window and looking out at the delphiniums, hearing a burst of laughter from one of my children's rooms - when I feel a wavelike rush of joy. This is my true religion: arbitrary moments of of nearly painful happiness for a life I feel privileged to lead.

Life would be fabric-softener, tuna-salad-on-white, PTA-meeting normal.

Marginalia Sometimes the notes are ferocious, skirmishes against the author raging along the borders of every page in tiny black script. If I could just get my hands on you, Kierkegaard, or Conor Cruise O'Brien, they seem to say, I would bolt the door and beat some logic into your head. Other comments are more offhand, dismissive - Nonsense." "Please!" "HA!!" - that kind of thing. I remember once looking up from my reading, my thumb as a bookmark, trying to imagine what the person must look like who wrote "Don't be a ninny" alongside a paragraph in The Life of Emily Dickinson. Students are more modest needing to leave only their splayed footprints along the shore of the page. One scrawls "Metaphor" next to a stanza of Eliot's. Another notes the presence of "Irony" fifty times outside the paragraphs of A Modest Proposal. Or they are fans who cheer from the empty bleachers, Hands cupped around their mouths. Absolutely," they shout to Duns Scotus and James Baldwin. Yes." "Bull's-eye." "My man!" Check marks, asterisks, and exclamation points rain down along the sidelines. And if you have managed to graduate from college without ever having written "Man vs. Nature" in a margin, perhaps now is the time to take one step forward. We have all seized the white perimeter as our own and reached for a pen if only to show we did not just laze in an armchair turning pages; we pressed a thought into the wayside, planted an impression along the verge. Even Irish monks in their cold scriptoria jotted along the borders of the Gospels brief asides about the pains of copying, a bird singing near their window, or the sunlight that illuminated their page- anonymous men catching a ride into the future on a vessel more lasting than themselves. And you have not read Joshua Reynolds, they say, until you have read him enwreathed with Blake's furious scribbling. Yet the one I think of most often, the one that dangles from me like a locket, was written in the copy of Catcher in the Rye I borrowed from the local library one slow, hot summer. I was just beginning high school then, reading books on a davenport in my parents' living room, and I cannot tell you how vastly my loneliness was deepened, how poignant and amplified the world before me seemed, when I found on one page A few greasy looking smears and next to them, written in soft pencil- by a beautiful girl, I could tell, whom I would never meet- Pardon the egg salad stains, but I'm in love.

Millions of books written on every conceivable subject by all these great minds and in the end, none of them knows anything more about the big questions of life than I do … I read Socrates. This guy knocked off little Greek boys. What the Hell’s he got to teach me? And Nietzsche, with his theory of eternal recurrence. He said that the life we lived we’re gonna live over again the exact same way for eternity. Great. That means I’ll have to sit through the Ice Capades again. It’s not worth it. And Freud, another great pessimist. I was in analysis for years and nothing happened. My poor analyst got so frustrated, the guy finally put in a salad bar. Maybe the poets are right. Maybe love is the only answer.

It’s your life. Only you can choose what you make with it, whether it’s chicken salad or chicken shit.

There are certain things in life that just suck. Pouring a big bowl of Lucky Charms before realizing the milk is expired, the word 'moist,' falling face-first into the salad bar in front of the entire lacrosse team . . .

Kalau mahu melihat kehebatan seseorang, lihatlah perlakuannya apabila dia sedang marah. Apakah dia akan membalas balik kemarahan tersebut dengan kemarahan atau sebaliknya.

High fashion has the shelf life of potato salad. And when past its prime, it is similarly deadly.

But life is not like that. You are not an airline. You can't remove a single olive from every salad served in first class and save one point two million dollars.

Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.

Kenangan perlu ada dalam hidup untuk dikenang, ditertawakan dan menjadi warisan ingatan kepada anak keturunam

Dee and Adam were joined at the mouth when I sat down. I glanced at Carissa. She rolled her eyes, but I smiled. My sucky love life aside, I was still on Team Love Rocks.The only thing I honestly couldn’t deal with was my mom and Will making out, which I’d gotten an eyeful of yesterday before she left for work. Ew.“You going to eat that salad?” Dee asked.“It’s cute how you stopped kissing for food.” I laughed, pushing my tray toward her.“Hey, Adam.”His cheeks were flushed. “Hey, Katy.”“Sorry. I worked up an appetite.” Dee grinned.“And I lost mine,” Carissa muttered

Twenty years ago at a conference I attended of theologians and professors of religion, an Indian Christian friend told the assembly, “We are going to hear about the beauties of several traditions, but that does not mean that we are going to make a fruit salad.” When it came my turn to speak, I said, “Fruit salad can be delicious! I have shared the Eucharist with Father Daniel Berrigan, and our worship became possible because of the sufferings we Vietnamese and Americans shared over many years.” Some of the Buddhists present were shocked to hear I had participated in the Eucharist, and many Christians seemed truly horrified. To me, religious life is life. I do not see any reason to spend one’s whole life tasting just one kind of fruit. We human beings can be nourished by the best values of many traditions.

Treat cultural messages about sex and your body like a salad bar. Take only the things that appeal to you and ignore the rest. We’ll all end up with a different collection of stuff on our plates, but that’s how it’s supposed to work. It goes wrong only when you try to apply what you picked as right for your sexuality to someone else’s sexuality.

When you get older, you notice your sheets are dirty. Sometimes, you do something about it. And sometimes, you read the front page of the newspaper and sometimes you floss and sometimes you stop biting your nails and sometimes you meet a friend for lunch. You still crave lemonade, but the taste doesn’t satisfy you as much as it used to. You still crave summer, but sometimes you mean summer, five years ago. You remember your umbrella, you check up on people to see if they got home, you leave places early to go home and make toast. You stand by the toaster in your underwear and a big t-shirt, wondering if you should just turn in or watch one more hour of television. You laugh at different things. You stop laughing at other things. You think about old loves almost like they are in a museum. The socks, you notice, aren’t organized into pairs and you mentally make a note of it. You cover your mouth when you sneeze, reaching for the box of tissues you bought, contains aloe. When you get older, you try different shampoos. You find one you like. You try sleeping early and spin class and jogging again. You try a book you almost read but couldn’t finish. You wrap yourself in the blankets of: familiar t-shirts, caffe au lait, dim tv light, texts with old friends or new people you really want to like and love you. You lose contact with friends from college, and only sometimes you think about it. When you do, it feels bad and almost bitter. You lose people, and when other people bring them up, you almost pretend like you know what they are doing. You try to stop touching your face and become invested in things like expensive salads and trying parsnips and saving up for a vacation you really want. You keep a spare pen in a drawer. You look at old pictures of yourself and they feel foreign and misleading. You forget things like: purchasing stamps, buying more butter, putting lotion on your elbows, calling your mother back. You learn things like balance: checkbooks, social life, work life, time to work out and time to enjoy yourself. When you get older, you find yourself more in control. You find your convictions appealing, you find you like your body more, you learn to take things in stride. You begin to crave respect and comfort and adventure, all at the same time. You lay in your bed, fearing death, just like you did. You pull lint off your shirt. You smile less and feel content more. You think about changing and then often, you do.

One would have thought that not even Joyce could have maltreated a salad to the point where it became inedible, but one would have been wrong. Abustle with wild life, it was also soaked in a vinegary dressing. Barnaby lifted a soggy lettuce leaf. A small insect emerged, valiantly swimming against the tide.

Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to put it in a fruit salad.

He joined Jude in the kitchen and began making a salad, and JB slumped to the dining-room table and started flipping through a novel Jude had left there. "I read this," he called over to him. "Do you want to know what happens in the end?" "No, JB," said Jude. "I'm only halfway through." "The minister character dies after all." "JB!" After that, JB's mood seemed to improve.

I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind.

Any particular animal?” “Jenny Green-Teeth. A water-dwelling monster with big teeth and claws and eyes like soup plates,” said Tiffany. “What size of soup plates? Do you mean big soup plates, a whole full-portion bowl with maybe some biscuits, possibly even a bread roll, or do you mean the little cup you might get if, for example, you just ordered soup and a salad?” “The size of soup plates that are eight inches across,” said Tiffany, who’d never ordered soup and a salad anywhere in her life. “I checked.

Since supper was three kinds of casserole with two kinds of fruit salad, with cake and pie for dessert, I gathered that my flock, who lambaste life’s problems with food items of just this kind, had heard an alarm. There was even a bean salad, which to me looked distinctly Presbyterian, so anxiety had overspilled its denominational vessel. You’d have thought I’d died. We saved it for lunch.

…   not my own opinion, but my wife’s: Yesterday, when weary with writing, I was called to supper, and a salad I had asked for was set before me. ‘It seems then,’ I said, ‘if pewter dishes, leaves of lettuce, grains of salt, drops of water, vinegar, oil and slices of eggs had been flying about in the air for all eternity, it might at last happen by chance that there would come a salad.’ ‘Yes,’ responded my lovely, ‘but not so nice as this one of mine.

TRY THIS: Think of your favorite veggie or salad. Prepare it with care, and eat it before every lunch and dinner for a week. Notice your cravings and whether they change.

What do you most wish for, Izzy?" "Herbs and salads, and fish straight from the river. A man needs no more than such pleasures.

I have spent a great deal of my life discovering that my ambitions and fantasies - which I once thought of as totally unique - turn out to be clichés

Dinner alone is one of life’s pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.

It sucks all the life right out of you, civilisation." "It killed Old Vincent the Ripper," said Boy Willie. "He choked to death on a concubine." There was no sound but the hiss of snow in the fire and a number of people thinking fast. "I think you mean cucumber," said the bard. "That's right, cucumber," said Boy Willie. "I've never been good at them long words." "Very important difference in a salad situation." said Cohen.

There are certain things in life that just suck. Pouring a big bowl of Lucky Charms before realizing the milk is expired, the word “moist,” falling face-first into the salad bar in front of the entire lacrosse team …

When you learn to force yourself to go to the gym or start your homework or eat a salad instead of a hamburger, part of what’s happening is that you’re changing how you think,” said Todd Heatherton, a researcher at Dartmouth who has worked on willpower studies.5.11 “People get better at regulating their impulses. They learn how to distract themselves from temptations. And once you’ve gotten into that willpower groove, your brain is

As the British musician Miles Kington said: “Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.” Knowledge knows. Wisdom sees.

This is a night of your life. Live it accordingly.

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

It's not the concept of marriage I have a problem with. I'd like to get married too. A couple times. It's the actual wedding that pisses me off. The problem is that everyone who gets married seems to think that they are the first person in the entire universe to do it, and that the year leading up to the event revolves entirely around them. You have to throw them showers, bachelorette weekends, buy a bridesmaid dress, and then buy a ticket to some godforsaken town wherever they decide to drag you. If you're really unlucky, they'll ask you to recite a poem at their wedding. That's just what I want to do- monitor my drinking until I'm done with my public service announcement. And what do we get out of it, you ask? A dry piece of chicken and a roll in the hay with their hillbilly cousin. I could get that at home, thanks. Then they have the audacity to go shopping and pick out their own gifts. I want to know who the first person was who said this was okay. After spending all that money on a bachelorette weekend, a shower, and often a flight across the country, they expect you to go to Williams Sonoma or Pottery Barn and do research? Then they send you a thank-you note applauding you for such a thoughtful gift. They're the one who picked it out! I always want to remind the person that absolutely no thought went into typing in a name and having a salad bowl come up.

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,

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.

Luckily, I had figured out that life was not a banquet at all but a potluck. A party celebrating nothing but the desire to be together, where everyone brings what they have, what they are able to at any given time, and it is accepted with equal love and equanimity. You can arrive with hot dogs because you are just too tired or too poor to bring anything else, or you can bring the fancier, most elaborate dish in the world, and plenty of it, to share with people who brought the three-bean salad they clearly got at the grocery store. People do the best they can, at any given time. That's the thing to remember.

I discovered that living the life we want requires not only doing the right things; it also requires we stop doing the wrong things that take us off track. We all know eating cake is worse for our waistlines than having a healthy salad. We agree that aimlessly scrolling our social media feeds is not as enriching as spending time with real friends in real life. We understand that if we want to be more productive at work, we need to stop wasting time and actually do the work. We already know what

On to the library. And all through his time at the card catalog, combing the shelves, filling out the request cards, he danced a silent, flirtatious minuet of the eyes with a rosy-cheeked redhead in the biology section, pages of notes spread before her. All his life, he had had a yen for women in libraries. In a cerebral setting, the physical becomes irresistible. Also, he figured he was really more likely to meet a better or at least more compatible woman in a library than in a saloon. Ought to have singles libraries, with soups and salads, Bach and Mozart, Montaignes bound in morocco; place to sip, smoke, and seduce in a classical setting, noon to midnight. Chaucer's Salons, call them, franchise chain.

Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.” Knowledge knows. Wisdom sees.

If life’s taught me anything, it’s that you might as well eat your dessert first, ’cos the ceiling might fall in before you’re even done with the salad.

Saccharine daydreams Of salad days and bursting seams. Living life so fully, Death has nothing to take. What does it take to be a martyr in this place?

Ooh, beetroot,” Ben said, as he gazed at the salad. “Gotta love beetroot, for making it through the digestive tract. It adds colour to your life today and tomorrow.

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.

An artist must regulate his life. Here is a time-table of my daily acts. I rise at 7.18; am inspired from 10.23 to 11.47. I lunch at 12.11 and leave the table at 12.14. A healthy ride on horse-back round my domain follows from 1.19 pm to 2.53 pm. Another bout of inspiration from 3.12 to 4.7 pm. From 5 to 6.47 pm various occupations (fencing, reflection, immobility, visits, contemplation, dexterity, natation, etc.) Dinner is served at 7.16 and finished at 7.20 pm. From 8.9 to 9.59 pm symphonic readings (out loud). I go to bed regularly at 10.37 pm. Once a week (on Tuesdays) I awake with a start at 3.14 am. My only nourishment consists of food that is white: eggs, sugar, shredded bones, the fat of dead animals, veal, salt, coco-nuts, chicken cooked in white water, mouldy fruit, rice, turnips, sausages in camphor, pastry, cheese (white varieties), cotton salad, and certain kinds of fish (without their skin). I boil my wine and drink it cold mixed with the juice of the Fuschia. I have a good appetite but never talk when eating for fear of strangling myself. I breathe carefully (a little at a time) and dance very rarely. When walking I hold my ribs and look steadily behind me. My expression is very serious; when I laugh it is unintentional, and I always apologise very politely. I sleep with only one eye closed, very profoundly. My bed is round with a hole in it for my head to go through. Every hour a servant takes my temperature and gives me another.

I’ve crashed a wedding, been to jail, gone to a sex party, become social media famous, had the best conch salad I’ve ever had outside of the Bahamas, and slept with the enemy. Life is lifing.

They also bring to mind what sometimes seems to be a rapt predilection of small but influential cults of intellectuals or esthetes for what is generally regarded as perverse dispirited or distastefully unintelligible. The award of a Nobel Prize in literature to Andre Gide who in his work fervently and openly insists that pederasty is the superior and preferable way of life for adolescent boys furnishes a memorable example of such judgments. Renowned critics and some professors in our best universities reverently acclaim as the superlative expression of genius James Joyce's Finnegan's Wake a 628page collection of erudite gibberish indistinguishable to most people from the familiar word salad produced by hebephrenic patients on the back wards of any state hospital.

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

It wasn’t that eating a Subway salad was inherently shameful. But I liked my food rituals to be protected—fully differentiated from my work life as much as possible. This was mine and mine alone. It was not to be shared.

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.

We’ve worked together for years, and I don’t even know your favorite food.” That was a lie. I knew she loved sushi because it was neat and easy to eat on the go. I knew she preferred double cheeseburgers when she was on her period and steak, medium rare, at client dinners unless her client was vegetarian, in which case she ordered soup and salad. She liked her wine white, her coffee black, and her gin with a splash of tonic. I knew all of these things because despite her assumption that I paid attention to no one except myself, I couldn’t stop noticing her if my life depended on it. Every detail, every moment, all filed and categorized in the Sloane cabinet of my mind. I would never tell her any of that, though, because if there was one thing sure to send Sloane Kensington running, it was the possibility of intimacy.

Hummus is quick and easy to make. Puree canned garbanzo beans with chopped garlic and olive oil. Bean salads are fast to make. Toss different varieties together for a colorful salad with some fresh herbs and olive oil. Baked beans count, too! Buy or make them without too much

Ever notice how on a bad day you never deserve a salad? I mean how long do you think your bad mood would really last if you only fed your brat celery? How many bad days would your brat tolerate if it no longer got rewarded a drink, a cigarette, or an entire Netflix series on the couch for it.

It is well known that at the coronation of kings and queens, even modern ones, a certain curious process of seasoning them for their functions is gone through. There is a saltcellar of state, so called, and there may be a caster of state. How they use the salt, precisely--who knows? Certain I am, however, that a king's head is solemnly oiled at his coronation, even as a head of salad. Can it be, though, that they anoint it with a view of making its interior run well, as they anoint machinery? Much might be ruminated here, concerning the essential dignity of this regal process, because in common life we esteem but meanly and contemptibly a fellow who anoints his hair, and palpably smells of that anointing. In truth, a mature man who uses hair-oil, unless medicinally, that man has probably got a quoggy spot in him somewhere. As a general rule, he can't amount to much in his totality.

They ate raw fish salad (ceviche) at a Lebanese joint and tea at a norther Chinese place. They held hands. They didn't talk about Sally or anything heavy. Johnny left her, telling her he'd be home later. (repeated multiple times throughout a chapter, emphasizing the monotony of the kept woman's life)

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 ?

We make the beet salad by steaming the beets until soft, about thirty minutes, plunging into cold water, and removing the skins. After cutting the beets into small cubes, we toss them with a vinaigrette of orange juice, vinegar, olive oil, and shallots, adding crumbles of goat cheese and green onion, for color and taste and crunch, at the end.

I also pepper our sessions with reports of what I’ve discovered in my daily Google-stalking: the women Boyfriend must be dating (based on elaborate stories I create from social media Likes); how fabulous his life is without me (based on his Tweets about his business trip); how he isn’t even sad about the breakup (because he photographs salads in restaurants—how can he even eat?).

«I’ve never been to a funeral until today. I see dazzling arrangements of red, yellow, and purple flowers with long, green stems. I see a stained-glass window with a white dove, a yellow sun, a blue sky. I see a gold cross, standing tall, shiny, brilliant. And I see black. Black dresses. Black pants. Black shoes. Black bibles. Black is my favorite color. Jackson asked me about it one time. “Ava, why don’t you like pink? Or yellow? Or blue?” ”I love black,” I said. ”It suits me.” ”I suit you,” he said. I’m not so sure I love black anymore. And then, beyond the flowers, beneath the stained-glass window, beside the cross, I see the white casket. I see red, burning love disappear forever. As we pull away, my eyes stay glued to the casket. It’s proof that sometimes life does not go on. I look around. If tears could bring him back, there’d be enough to bring him back a hundred times. That’s not what I’m thinking. I’m thinking, I hate good-byes. It’s like I was a garden salad with a light vinaigrette, and Jackson was a platter of seafood Cajun pasta. Alone, we were good. Together, we were fantastic. Memories might keep him alive. But they might kill me.»

... neither the metaphor of ‘melting pot’ nor of ‘salad bowl’ can accurately explain Indian culture. My preferred metaphor is that of the Rain Forest. The ‘tropical rain forest’ characteristically has a number of layers, each with a variety of flora and fauna adapted for life in that particular layer. The layers include the uppermost ‘emergent’ layer that rises above to form the canopy of the forest, the ‘under-story’ and finally the ‘forest floor’, the foundational core. This emergent layer has its roots in the forest floor that is full of shrubs, vines and fungi... A ‘bird’s-eye view’ cannot reveal this rootedness, the underlying substratum, the under-stories and the forest floor. If the metaphor of ‘tropical rain forest’ is applied to the Indus Valley Civilization, the citadels, the rulers, and the rich merchants with their maritime wealth, the urban structure and its finesse are comparable with the ‘emergent canopy’. Yet the bulk of the demography was at the root – the substratum, from which the mature urban cities emerged... The nature of its religion, the cultural practices, cockfights and bull-vaulting visually represent the ‘under-story’ of the IVC.

Dell pulled out his cell phone, speed-dialed a number, and put the phone on speaker. A woman answered with a professionally irritated tone: “What do you need now?” “Jade,” Dell said. “Nope, it’s the Easter Bunny. And your keys are on your desk.” Dell shook his head. “Now darlin’, I don’t always call you just because I’ve lost my keys.” “I’m sorry, you’re right. You wallet’s on your desk, too. As for your little black book, you’re on your own with that one, Dr. Flirt. I’m at lunch.” Dell sighed. “What did we say about you and the whole power-play thing?” “That it’s good for your ego to have at least one woman in your life that you can’t flash a smile at and have them drop their panties?” Dell grinned. “I really like it when you say ‘panties.’ And for the record, I knew where my keys and wallet were.” “No you didn’t.” “Okay, I didn’t, but that’s not why I’m calling. Can you bring burgers and fries for me and Brady? Oh, and Adam, too, or he’ll bitch like a little girl.” “You mean ‘Jade, will you pretty please bring us burgers and fries?’” “Yes,” Dell said, nodding. “That. And Cokes.” He looked at Brady, who nodded. “And don’t forget the ketchup.” “You forgot the nice words.” “Oh, I’m sorry,” Dell said. “You look fantastic today, I especially love the attitude and sarcasm you’re wearing.” Jade’s voice went saccharine sweet. “So some low-fat chicken salads, no dressing, and ice water to go, then?” “Fine,” Dell said, and sighed. “Can we please have burgers and fries?" “You forgot the ‘Thank you, Goddess Jade,’ but we’ll work on that. Later, boss.

I looked at the food I had just finished preparing and then at my hands. Sautéed pork garnished with lemon, a salad, and a soft, yellow omelet. I studied the dishes, one by one. They were all perfectly ordinary, but they looked delicious—satisfying food at the end of a long day. I looked at my palms again, filled suddenly with an absurd sense of satisfaction, as though I has just solved Fermat's Last Theorem.

I looked at the food I had just finished preparing and then at my hands. Sautéed pork garnished with lemon, a salad, and a soft, yellow omelet. I studied the dishes, one by one. They were all perfectly ordinary, but they looked delicious—satisfying food at the end of a long day. I looked at my palms again, filled suddenly with an absurd sense of satisfaction, as though I has just solved Fermat's Last Theorem.

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.

...And indeed it did take me a long time for me to find someone I wanted to marry. But I'm so glad I waited. What I know about Pete and me is that the flame will never go out. I do not look up from tossing the salad and think, Oh, God, how the hell did I ever get here? I do not look a the back of his head and think, I don't know you at all. I wake up with my pal, and go to sleep with my lover. He still thrills me, not only sexually but because of the way he regards the life that unfolds around him. I am interested in what he says about me and the children and our respective jobs, but I am also interested in what he says about the Middle East and the migratory patterns of monarchs and the amount of nutmeg that should be grated into the mashed potatoes and the impact that being a thwarted artist had on the life of Hitler. I believe he is a truly honest and awake and kind individual. If we live more than once, I want to find him again.

When you learn to force yourself to go to the gym or start your homework or eat a salad instead of a hamburger, part of what’s happening is that you’re changing how you think,” said Todd Heatherton, a researcher at Dartmouth who has worked on willpower studies. “People get better at regulating their impulses. They learn how to distract themselves from temptations. And once you’ve gotten into that willpower groove, your brain is practiced at helping you focus on a goal.

Conversation Menu” that led the pairs through six “courses” of talk. Under the heading of “Starters” were questions like “How have your priorities changed over the years?” and “How have your background and experience limited or favoured you?” Under “Soups” was an invitation to ask, “Which parts of your life have been a waste of time?” Under “Fish”: “What have you rebelled against in the past and what are you rebelling against now?” Under “Salads”: “What are the limits of your compassion?

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.

If you feed a man on nothing but red beans and rice his entire life, he'll only complain about the weather. But God forbid you treat him just one time to" -- he read from a sign in the window -- "'our famous charbroiled strip sirloin steak, done just as you like it, served with shrimp cocktail, baked potato, creamed spinach, choice of soup or salad, coffee, and our famous key lime pie.' God forbid you then tell him he has to go back to only red beans and rice for as long as he lives. That would be cruel and inhuman punishment.

Eating was a welcome distraction, not for us but for them. However the piles on the plates clashed (macaroni cheese sauce oozing orangely under the spinach salad), however sour the mixtures they made (runaway grapes rolling in the gravy!), our guests chewed to prove that their existence hadn't been diverted. For the price of a quick casserole, they bribed us into agreeing that this was God's plan, life was going on. Their cliches were breath mints: they wanted us to suck away to sweeten the bad taste our misfortune left in their mouths. And so we did.

Later in the meal, the full extent of Massimo's whimsy-driven modernist vision will be on display- in a handheld head of baby lettuce whose tender leaves hide the concentrated tastes of a Caesar salad, a glazed rectangle of eel made to look as if it were swimming up the Po River, a handful of classics with ridiculous names such as "Oops! I dropped the lemon tart"- but it's the ragù that moves me the most. The noodles have a brilliant, enduring chew, and the sauce, rich with gelatin from the tougher cuts of meat, clings to them as if its life were at stake.

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.

Everybody knows, but many deny, that eating red meat gives one character. Strength, stamina, stick-to-it-iveness, constitution, not to mention a healthful, glowing pelt. But take a seat for a second. Listen. I eat salad. How’s that for a punch in the nuts, ladies? What’s more, as I sit typing this on a Santa Fe patio, I just now ate a bowl of oatmeal. That’s right. Because I’m a real human animal, not a television character. You see, despite the beautifully Ron Swanson–like notion that one should exist solely on beef, pork, and wild game, the reality remains that our bodies need more varied foodstuffs that facilitate health and digestive functions, but you don’t have to like it. I eat a bunch of spinach, but only to clean out my pipes to make room for more ribs, fool! I will submit to fruit and zucchini, yes, with gusto, so that my steak-eating machine will continue to masticate delicious charred flesh at an optimal running speed. By consuming kale, I am buying myself bonus years of life, during which I can eat a shit-ton more delicious meat. You don’t put oil in your truck because it tastes good. You do it so your truck can continue burning sweet gasoline and hauling a manly payload.

The Princess attitude to food isn’t about obsessively scraping the oil off your salad, saying no to crème brûlée and taking a little snack bag of spinach everywhere you go. I truly believe it’s more important to consciously choose what you’re going to eat and enjoy every bite – even if it’s a gooey chocolate cake with extra sugary sprinkles – than to make a healthy diet such a burden that your life stretches out in front of you as a joyless, never-ending round of wafer snack breads. (Let’s face it, chocolate is a divine gift to us all and should be appreciated for the mood-altering drug that it is.)

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;

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.

by have a home in the first place? Good question! When I have a tea party for my grandchildren, I'm passing on to them the things my mama passed on to me-the value of manners and the joy of spending quiet time together. When Bob reads a Bible story to those little ones, he's passing along his deep faith. When we watch videos together, play games, work on projects-we're building a chain of memories for the future. These aren't lessons that can be taught in lecture form. They're taught through the way we live. What we teach our children-or any child who shares our lives-they will teach to their children. What we share with our children, they will share with generations to come. friend of mine loves the water, the out doors, and the California sunshine. She says they're a constant reminder of God's incredible creativity. Do you may have a patio or a deck or a small balcony? Bob and I have never regretted the time and expense of creating outdoor areas to spend time in. And when we sit outside, we enhance our experience with a cool salad of homegrown tomatoes and lettuce, a tall glass of lemonade, and beautiful flowers in a basket. Use this wonderful time to contemplate all God is doing in your life. ecome an answer to prayer! • Call and encourage someone today.

Did you say this is a chicken sandwich?” “Chicken salad.” “Well, the chicken escaped with his life in the making of this sandwich. Very little indeed was taken off his hide. What are these green lumps in it?” “Celery.” “That’s the salad part, is it? All held together by a white paste it looks somebody has already masticated.” “That’s mayonnaise, Inspector.” “The great thing about American prepared food is how completely it’s prepared. It’s even pre-chewed.” Grover said, “You don’t like your sandwich?” “Well, there are three of us famous detectives standing over it, and any one of us would be hard-pressed to discover the chicken in it.

then they walked back to the wicker picnic basket and sat on a plaid blanket eating cold fried chicken, salt-cured ham and biscuits, and potato salad. Sweet and dill pickles. Slices of four-layer cake with half-inch-thick caramel icing. All homemade, wrapped in wax paper. He opened two bottles of Royal Crown Cola and poured them into Dixie cups—her first drink of soda pop in her life. The generous spread was incredible to her, with the neatly arranged cloth napkins, plastic plates and forks. Even minuscule pewter salt and pepper shakers. His mother must have packed it, she thought, not knowing he was meeting the Marsh Girl. They talked softly of sea things—pelicans

It is well known that at the coronation of kings and queens, even modern ones, a certain curious process of seasoning them for their functions is gone through. There is a saltcellar of state, so called, and there may be a castor of state. How they use the salt, precisely—who knows? Certain I am, however, that a king’s head is solemnly oiled at his coronation, even as a head of salad. Can it be, though, that they anoint it with a view of making its interior run well, as they anoint machinery? Much might be ruminated here, concerning the essential dignity of this regal process, because in common life we esteem but meanly and contemptibly a fellow who anoints his hair, and palpably smells of that anointing. In

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.

Did you think I – I would be able to carry on, without you?” I sob, my voice muffled against his shoulder. “Did you think I’d manage to get through this thing called life without you by my side?” “I thought you’d be better off without me – I didn’t think, I couldn’t think…” We are both sobbing now. “Who else would run out on their own birthday party, force me barefoot down the fire escape, bring me fruit salad in bed, complain that I’m humming a pop song in the wrong key?” I am laughing and crying at once. “Who else would force me to dance in front of a complete stranger, learn to play the guitar overnight and accompany me when I sing?” I sniff hard and punch him on the shoulder. “How could I possibly live without you, you stupid, stupid idiot?

From the day I entered in to this world and opened My eyes N to The day I passed away from this world and closed My eyes U cared of me ...... U taught me...... U shown d ryt path.... U cried for me.... U missed me... U loved me.... I never forget d moment ... I hold ur hand to start walking on d floor I never forget d moment .. U r afraid of me when I started walking for d first time U taught me how to eat U showed me how to read U taught me how to respect others U cared of me when I felt sick U prayed for god for my happiness U blessed me to achieve all my goals U cherished me when I won medals U fought with others when they spoke wrong abt me U buyed clothes for d spcl moment of mine U prepared fruit salads n made me to eat U roamed along with me U waited for me N U made me believe U r my first sight U r my first luv U r my first teacher U r my first guide U r my first goddesses U r my belief N u r the only one who gives every thing N expects nothing in all aspects of my life Forgive if i can't love u more than u love me Give me some time to make u realize I am loving u...... ♡♡♡♡ MOM ♡◆◆◆◆◆◆◆◆◆◆●●●●●●●◆◆◆◆◆◆◆◆◆♡

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.

GM: What are the foods you recommend that have sufficient calorie density that make you feel full? What are the best foods to make the staples of your diet? PP: Whole grains, legumes, and starchy vegetables. More broadly, I tell people to make the staples of their diet the four food groups, which are whole grains, legumes, fruits, and vegetables. We have our own little pyramid that we use here at The Wellness Forum. Beans, rice, corn, and potatoes are at the bottom of the pyramid. Then steamed and raw vegetables and big salads come next, with fruits after that. Whole grains, or premade whole grain foods like cereals and breads, are all right to eat. Everything else is either optional or a condiment. As for high-fat plant foods—nuts, seeds, avocados, olives—use them occasionally or when they’re part of a recipe, but don’t overdo it; these foods are calorie-dense and full of fat. No oils, get rid of the dairy, and then, very importantly, you need to differentiate between food and a treat. I don’t think you can get through to people by telling a twenty-five-year-old that she can’t have another cookie or a piece of cake for the rest of her life. Where you can gain some traction is to say, “Look, birthday parties are a good time for cake, Christmas morning is a good time for cookies, and Valentine’s Day is a good time for chocolate, but you don’t need to be eating that stuff all the time.” People end up in my office because they’re treating themselves several times a day.

Camille's eyes fluttered and then closed. The cake was warm and her fork went down again. "Oh," she said quietly. There was a time I cared: a meat, a vegetable, a starch, some cake. Life had an order, but now the point only seemed to be eating. Here was my daughter, eating, devouring, she was almost through with the cake. "Did you make this with honey?" Camille asked. There was something in her voice I nearly recognized. It sounded like interest, kindness. "I did." "Because sometimes-" She couldn't finish her sentence without stopping for another bite. "You use brown sugar?" "It's another recipe." "I like the honey." "The problems they're having with bees these days," Sam began, but I held up my hand and it silenced him. There was too much pleasure in the moment to hear about the plight of the bees. My mother took a long, last sip of her drink and then went to the counter to get the cake, the knife, and three more plates. "First the two of you are having a drink on a Tuesday, now we're all eating cake before we finish our dinner." She cut four pieces and gave the first one to Camille, whose plate was empty. "It's madness. Anarchy. It must make you wonder what's coming next," Sam said. My mother handed me my plate. I don't eat that much cake, but I never turn down a slice. The four of us ate, pretending it was a salad course. Camille was right to pick up on the honey. It was the undertone, the melody of the cake. It was not cloying or overly sweet but it lingered on the tongue after the bite had been swallowed. I didn't miss the frosting at all, though it would have been cream cheese. I could beat cream cheese longer than most people would have thought possible. I could beat it until it could pass for meringue.

Gian Pero Frau, one of the most important characters in the supporting cast surrounding S'Apposentu, runs an experimental farm down the road from the restaurant. His vegetable garden looks like nature's version of a teenager's bedroom, a rebellious mess of branches and leaves and twisted barnyard wire. A low, droning buzz fills the air. "Sorry about the bugs," he says, a cartoonish cloud orbiting his head. But beneath the chaos a bloom of biodynamic order sprouts from the earth. He uses nothing but dirt and water and careful observation to sustain life here. Every leaf and branch has its place in this garden; nothing is random. Pockets of lettuce, cabbage, fennel, and flowers grow in dense clusters together; on the other end, summer squash, carrots, and eggplant do their leafy dance. "This garden is built on synergy. You plant four or five plants in a close space, and they support each other. It might take thirty or forty days instead of twenty to get it right, but the flavor is deeper." (There's a metaphor in here somewhere, about his new life Roberto is forging in the Sardinian countryside.) "He's my hero," says Roberto about Gian Piero. "He listens, quietly processes what I'm asking for, then brings it to life. Which doesn't happen in places like Siddi." Together, they're creating a new expression of Sardinian terreno, crossing genetic material, drying vegetables and legumes under a variety of conditions, and experimenting with harvesting times that give Roberto a whole new tool kit back in the kitchen. We stand in the center of the garden, crunching on celery and lettuce leaves, biting into zucchini and popping peas from their shells- an improvised salad, a biodynamic breakfast that tastes of some future slowly forming in the tangle of roots and leaves around us.

Fuel your body. Think about your environment as an ecosystem. If there’s pollution, you’ll feel the toxic side effects; if you’re in the fresh air of the mountains, you’ll feel alive. You’d be surprised at how many of the foods that we eat actually sap our body of fuel. Just look at three quick examples: soda, potato chips, and hamburgers. I’m not a hard-liner who says that you should never consume these things, but this kind of steady diet will make it harder for your body to help you. Instead, look at the foods that are going to give you energy. Choose food that’s water soluble and easier for your body to break down, which gives you maximum nutrition with minimal effort. Look at a cucumber: it’s practically water and it takes no energy to consume, but it’s packed with nutrients. Green for me is the key. We overeat and undernourish ourselves way too much. When you eat bad food, your body will feel bad and then you will feel bad. It’s all connected. I drink green juice every day and eat huge salads. I am also a big believer in lean protein to feed and fuel the muscles--I might even have a chicken breast for breakfast. Growing up, because I danced every single day, I would basically eat anything I wanted and I wouldn’t gain any weight. I would eat anything and everything trying to put on a few pounds, but it never worked--and my skin was terrible as a result of it. We’d blame it on the sweat from the dancing, but I never connected it to what I ate. As I got older, I started to educate myself more about food. I learned that I need to alkalize my body. It’s never about how I look. Instead, I go by how I feel. I notice immediately how good, clean food boosts my energy while junk makes me feel lethargic. I’m also a huge believer in hydrating. Forget about eight glasses of water a day; I drink eight glasses before noon!

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

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.

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.

Four days a week, Miss Baez and her fifteen students meet at the school for lunch: potato salad, Kool-Aid, and hot dogs broiled on a portable barbecue. After lunch they do ballet exercises to Beatles records, and after that they sit around on the bare floor beneath a photomural of Cypress Point and discuss their reading: Gandhi on Nonviolence, Louis Fischer’s Life of Mahatma Gandhi, Jerome Frank’s Breaking the Thought Barrier, Thoreau’s On Civil Disobedience, Krishnamurti’s The First and Last Freedom and Think on These Things, C. Wright Mills’s The Power Elite, Huxley’s Ends and Means, and Marshall McLuhan’s Understanding Media.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

The remaining four changed according to market and seasonal considerations, but could include melon slices, radishes, salads of tomatoes or lentils, grated carrots and walnuts, a tangy cucumber and dill salad, or stuffed zucchini.

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

Pissenlit (DANDELION SALAD) YIELD: 4 SERVINGS PISSENLIT, as the common dandelion is often called in France, is considered a great early-spring treat in our family. Gloria loves to pick the greens at the end of March and the beginning of April, especially the small white specimens hidden in the fallen leaves behind our guesthouse. This family tradition started for me with my father and my two brothers, and now my wife and daughter, Claudine, are great lovers of pissenlit salad. The leaves should be picked before the flowers start forming, while they are small, white, and tender. There is no comparison between the tender wild dandelion greens you pick yourself and the ones that are found in markets. With a small paring knife, cut about an inch below the ground to get the dandelion plant in one piece. Cut the leaves away from the root, and discard any that are damaged or darkened. Our version always includes pieces of pancetta as well as croutons, boiled eggs with soft yolks, and a dressing made of garlic, anchovies, and olive oil. 4 large eggs 5 ounces pancetta, cut into pieces about 1 inch long, ½ inch wide, and ½ inch thick (about 2 dozen) 2 cups water 6 tablespoons extra-virgin olive oil 2 teaspoons chopped garlic 4 anchovy fillets in oil, finely chopped 1 tablespoon red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper A piece of baguette (about 3 ounces), cut into sixteen ¼-inch slices About 8 ounces (8 cups packed) dandelion greens, washed two or three times and spun dry Lower the eggs carefully into boiling water, and boil them at a simmer for 7 minutes. Pour out the water, shake the pan to crack the shells, then fill the pan with ice, and let the eggs cool in the pan for at least 15 minutes. Peel the eggs under cold running water, and cut them into quarters. Meanwhile, put the pancetta pieces in a saucepan, and cover them with the water. Bring the water to a boil, and boil gently for 10 minutes. Drain, then put the pancetta in a saucepan with 1 tablespoon of the olive oil. Cook gently for 5 minutes, or until crisp and lightly browned. Transfer the pancetta along with the rendered fat to a salad bowl, and add the garlic, anchovies, vinegar, salt, pepper, and 4 tablespoons of the olive oil. Mix well. Preheat the oven to 400 degrees. Spread the remaining 1 tablespoon oil on a cookie sheet, press the slices of bread into the oil, and then turn them over, so they are oiled on the second side. Bake for 8 to 10 minutes, until nicely browned. At serving time, add the greens to the salad bowl, and toss them with the dressing. Divide among four plates, and top with the bread and quartered eggs. Serve.

About an hour before we want to eat them, usually for lunch, she takes her four-pronged gardening fork and unearths one or two. She washes them under cold water and scrapes them with a paring knife to remove most of the skin. Finally, she fries them until they are mahogany brown and crisp on the outside. While the potatoes are cooking, she makes a white curly endive salad, une frisée, and seasons it with a dressing made of diced garlic, mustard, red wine vinegar, peanut oil, and salt and pepper. That simple combination is still one of the greatest feasts that I can evoke in my gastronomic memory.

Semi-Dry Tomatoes and Mozzarella Salad YIELD: 4 SERVINGS IN THE Today’s Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too. It was fun to dream up new recipes with that focus in mind. This one is a good example. Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread. 1½ pounds plum tomatoes (about 6), cut lengthwise into halves (12 pieces) ¾ teaspoon salt 10 ounces fresh mozzarella cheese, cut into ½-inch slices 2 tablespoons drained and rinsed capers ½ teaspoon freshly ground black pepper 1 teaspoon chopped garlic 3 tablespoons extra-virgin olive oil ½ teaspoon grated lemon rind About 1 cup (loose) basil leaves Preheat the oven to 250 degrees. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle ½ teaspoon of the salt on top. Bake for 4 hours. Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining ¼ teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine. Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil

Chicken Salad à la Danny Kaye YIELD: 4 SERVINGS TO MOST AMERICANS, Danny Kaye is remembered as a splendid comedian and actor. I think of him as a friend and one of the finest cooks I have ever known. In every way, Danny was equal to or better than any trained chef. His technique was flawless. The speed at which he worked was on par with what you’d find in a Parisian brigade de cuisine. Danny taught me a great deal, mostly about Chinese cuisine, his specialty. Whenever I traveled to Los Angeles, Danny picked me up at the airport and took me to his house, where we cooked Chinese or French food. His poached chicken was the best I have ever had. His method was to put the chicken in a small stockpot, cover it with tepid water seasoned with salt, peppercorns, and vegetables, and cook it at a gentle boil for only 10 minutes, then set it aside off the heat for 45 minutes. As an added touch, he always stuck a handful of knives, forks, and spoons into the cavity of the chicken, to keep it submerged. The result is so moist, tender, and flavorful that I have used the recipe—minus the flatware—ever since. CHICKEN 1 chicken, about 3½ pounds ½ cup sliced carrot 1 cup sliced onion 1 small leek, washed and left whole 1 rib celery, washed and left whole 1 teaspoon salt ¼ teaspoon black peppercorns 2 sprigs thyme 2 bay leaves About 7 cups tepid water, or more if needed DRESSING 2 tablespoons Dijon-style mustard 1 tablespoon white wine vinegar 1 teaspoon finely chopped garlic ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ teaspoon Tabasco hot pepper sauce 5 tablespoons extra-virgin olive oil GARNISHES 1 dozen Boston lettuce leaves, cleaned 2 dozen fresh tarragon leaves FOR THE CHICKEN: Place the chicken breast side down in a tall, narrow pot, so it fits snugly at the bottom. Add the remaining poaching ingredients. The chicken should be submerged, and the water should extend about 1 inch above it. Bring to a gentle boil, cover, and let boil gently for two minutes. Remove the pot from the heat, and set it aside to steep in the hot broth for 45 minutes. Remove the chicken from the pot, and set it aside on a platter to cool for a few minutes. (The stock can be strained and frozen for up to 6 months for use in soup.) Pick the meat from the chicken bones, discarding the skin, bones, and fat. Shred the meat with your fingers, following the grain and pulling it into strips. (The meat tastes better shredded than diced with a knife.) FOR THE DRESSING: Mix together all the dressing ingredients in a bowl large enough to hold the chicken salad. Add the chicken shreds to the dressing and toss well. Arrange the Boston lettuce leaves in a “nest” around the periphery of a platter, and spoon the room-temperature chicken salad into the center. Sprinkle with the tarragon leaves and serve.