Salmon Color Quotes

The early summer sky was the color of cat vomit. Of course, Tally thought, you’d have to feed your cat only salmon-flavored cat food for a while, to get the pinks right.

My father once nearly came to blows with a female dinner guest about whether a particular patch of embroidery was fuchsia or magenta. But the infinite gradations of color in a fine sunset - from salmon to canary to midnight blue - left him wordless.

Fireflies out on a warm summer's night, seeing the urgent, flashing, yellow-white phosphorescence below them, go crazy with desire; moths cast to the winds an enchantment potion that draws the opposite sex, wings beating hurriedly, from kilometers away; peacocks display a devastating corona of blue and green and the peahens are all aflutter; competing pollen grains extrude tiny tubes that race each other down the female flower's orifice to the waiting egg below; luminescent squid present rhapsodic light shows, altering the pattern, brightness and color radiated from their heads, tentacles, and eyeballs; a tapeworm diligently lays a hundred thousand fertilized eggs in a single day; a great whale rumbles through the ocean depths uttering plaintive cries that are understood hundreds of thousands of kilometers away, where another lonely behemoth is attentively listening; bacteria sidle up to one another and merge; cicadas chorus in a collective serenade of love; honeybee couples soar on matrimonial flights from which only one partner returns; male fish spray their spunk over a slimy clutch of eggs laid by God-knows-who; dogs, out cruising, sniff each other's nether parts, seeking erotic stimuli; flowers exude sultry perfumes and decorate their petals with garish ultraviolet advertisements for passing insects, birds, and bats; and men and women sing, dance, dress, adorn, paint, posture, self-mutilate, demand, coerce, dissemble, plead, succumb, and risk their lives. To say that love makes the world go around is to go too far. The Earth spins because it did so as it was formed and there has been nothing to stop it since. But the nearly maniacal devotion to sex and love by most of the plants, animals, and microbes with which we are familiar is a pervasive and striking aspect of life on Earth. It cries out for explanation. What is all this in aid of? What is the torrent of passion and obsession about? Why will organisms go without sleep, without food, gladly put themselves in mortal danger for sex? ... For more than half the history of life on Earth organisms seem to have done perfectly well without it. What good is sex?... Through 4 billion years of natural selection, instructions have been honed and fine-tuned...sequences of As, Cs, Gs, and Ts, manuals written out in the alphabet of life in competition with other similar manuals published by other firms. The organisms become the means through which the instructions flow and copy themselves, by which new instructions are tried out, on which selection operates. 'The hen,' said Samuel Butler, 'is the egg's way of making another egg.' It is on this level that we must understand what sex is for. ... The sockeye salmon exhaust themselves swimming up the mighty Columbia River to spawn, heroically hurdling cataracts, in a single-minded effort that works to propagate their DNA sequences into future generation. The moment their work is done, they fall to pieces. Scales flake off, fins drop, and soon--often within hours of spawning--they are dead and becoming distinctly aromatic. They've served their purpose. Nature is unsentimental. Death is built in.

Like the color pink, someone always sees the story different. Some see rose and magenta, and other see coral and salmon. When at the end of the day, it’s just regular old pink.

Some of the young ladies even ate the salmon without concern to vital humors--when everyone knew colored fish flesh could bring on an attack of hysteria.

I love the way the color lavender smells, and the way the color salmon tastes. And if there were a color called “fur,” I’d like the way it feels.

THE BOUNTY In her kitchen, she saw many things she would like to eat. On the counter, there was a bunch of new bananas, yellow as a Van Gogh chair, and two apples, pristine. The cabinet was open and she saw a box of crackers, a new box of cereal, a tube of curved chips. She felt overwhelmed, seeing all of the food there, that it was all hers. And there was more in the refrigerator! There were juices, half a melon, a dozen bagels, salmon, a steak, yogurt in a dozen colors. It would take her a week to eat all of this food. She does not deserve this, she thought. It really isn't fair, she thought. You're correct, God said, and then struck dead 65,000 Malaysians.

Pale pink salmon is the only color I cannot abide––although, naturally, I adore pink. I love the pale Persion pinks of the little carnations of Provence and Schiaparelli’s pink, the pink of the Incas…And though it’s so vieux jeu I can hardly bear to repeat it––pink is the navy blue of India.

They passed a crystal vase of luscious yellow roses, which burst from tight salmon buds into golden, creamy yellow blossoms tinged with delicate strokes of subtle peach.

Even when I encountered racism outside Salmon Creek, it usually rolled off me. The worst of it often came from rednecks whipping past in rusted pickups. I looked at them and I looked at me-class leader, track star, straight-A student- and their slurs about dirty Indians and drunk Indians and dumb Indians were laughable. Mom says crap like that comes from people who´ve accomplished so little in lifethat they feel the need to lift themselves above someone, anyone. So they pick skin color or religion or sexual orientation and say, "Well, I might not be much, but at least I´m not a ..." I´d look at those guys, and see the truth of her words.

True Democracy makes no enquiry about the color of the skin, or the place of nativity. Wherever it sees a man, it recognizes a being endowed by his Creator with original inalienable rights

Like any great and good country, Japan has a culture of gathering- weddings, holidays, seasonal celebrations- with food at the core. In the fall, harvest celebrations mark the changing of the guard with roasted chestnuts, sweet potatoes, and skewers of grilled gingko nuts. As the cherry blossoms bloom, festive picnics called hanami usher in the spring with elaborate spreads of miso salmon, mountain vegetables, colorful bento, and fresh mochi turned pink with sakura petals.

Salmon with whisky-maple glaze, surrounded by a trio of colors- peas with mint, carrots with maple and thyme, and neeps and tatties with nutmeg and parsley. Green, orange, white. And we can put the salmon on a bed of risotto and mushrooms.

So, Bran, tell us,” said a lanky guy in a striped rugby shirt and salmon-colored chinos. He was standing next to a guy in Bermuda shorts and buckskin shoes. Every year more and more preppies were showing up at her parties and if she was honest with herself, she knew it was Brandon’s influence.

The room was rather anonymous, with fashionable upholstered Sheraton chairs in a salmon-colored stripe and studded wood, salmon-colored swags on the windows, and cream silk on the walls. Nothing personal marred the room, as though the house’s inhabitants had ordered the furnishing to be as elegant yet innocuous as possible.

Jupiter now filled the entire sky; it was so huge that neither mind nor eye could grasp it any longer, and both had abandoned the attempt. If it had not been for the extraordinary variety of color—the reds and pinks and yellows and salmons and even scarlets—of the atmosphere beneath them, Bowman could have believed that he was flying low over a cloudscape on Earth.

They called me an Indian pig. Oh, and they called me a prairie n*****. Pretty colorful, enit?" "I suppose." "That one pissed me off, though. I ain't no prairie Indian. I'm from a salmon tribe, man. If they were going to insult me, they should've called me salmon n*****." "I'm surprised you can laugh about this." "It's what Indians do." "Weren't you afraid?" "Yeah, I was afraid, but I'm afraid most of the time, you know? How would you feel if a white guy like you got dropped into the middle of a black neighborhood, like Compton, California, on a Saturday night?" "I'd be very afraid." "And that's exactly how I feel living in Seattle. Hell, I feel that way living in the United States. Indians are outnumbered, Officer. Those three guys scared me bad, but I've been scared for a long time.

A paradisiacal lagoon lay below them. The water was an unbelievable, unreal turquoise, its surface so still that every feature of the bottom could be admired in magnified detail: colorful pebbles, bright red kelp, fish as pretty and colorful as the jungle birds. A waterfall on the far side fell softly from a height of at least twenty feet. A triple rainbow graced its frothy bottom. Large boulders stuck out of the water at seemingly random intervals, black and sun-warmed and extremely inviting, like they had been placed there on purpose by some ancient giant. And on these were the mermaids. Wendy gasped at their beauty. Their tails were all colors of the rainbow, somehow managing not to look tawdry or clownish. Deep royal blue, glittery emerald green, coral red, anemone purple. Slick and wet and as beautifully real as the salmon Wendy's father had once caught on holiday in Scotland. Shining and voluptuously alive. The mermaids were rather scandalously naked except for a few who wore carefully placed shells and starfish, although their hair did afford some measure of decorum as it trailed down their torsos. Their locks were long and thick and sinuous and mostly the same shades as their tails. Some had very tightly coiled curls, some had braids. Some had decorated their tresses with limpets and bright hibiscus flowers. Their "human" skins were familiar tones: dark brown to pale white, pink and beige and golden and everything in between. Their eyes were also familiar eye colors but strangely clear and flat. Either depthless or extremely shallow depending on how one stared. They sang, they brushed their hair, they played in the water. In short, they did everything mythical and magical mermaids were supposed to do, laughing and splashing as they did. "Oh!" Wendy whispered. "They're-" And then she stopped. Tinker Bell was giving her a funny look. An unhappy funny look. The mermaids were beautiful. Indescribably, perfectly beautiful. They glowed and were radiant and seemed to suck up every ray of sun and sparkle of water; Wendy found she had no interest looking anywhere else.

Barbara and I had arrived early, so I got to admire everyone’s entrance. We were seated at tables around a dance floor that had been set up on the lawn behind the house. Barbara and I shared a table with Deborah Kerr and her husband. Deborah, a lovely English redhead, had been brought to Hollywood to play opposite Clark Gable in The Hucksters. Louis B. Mayer needed a cool, refined beauty to replace the enormously popular redhead, Greer Garson, who had married a wealthy oil magnate and retired from the screen in the mid-fifties. Deborah, like her predecessor, had an ultra-ladylike air about her that was misleading. In fact, she was quick, sharp, and very funny. She and Barbara got along like old school chums. Jimmy Stewart was also there with his wife. It was the first time I’d seen him since we’d worked for Hitchcock. It was a treat talking to him, and I felt closer to him than I ever did on the set of Rope. He was so genuinely happy for my success in Strangers on a Train that I was quite moved. Clark Gable arrived late, and it was a star entrance to remember. He stopped for a moment at the top of the steps that led down to the garden. He was alone, tanned, and wearing a white suit. He radiated charisma. He really was the King. The party was elegant. Hot Polynesian hors d’oeuvres were passed around during drinks. Dinner was very French, with consommé madrilène as a first course followed by cold poached salmon and asparagus hollandaise. During dessert, a lemon soufflé, and coffee, the cocktail pianist by the pool, who had been playing through dinner, was discreetly augmented by a rhythm section, and they became a small combo for dancing. The dance floor was set up on the lawn near an open bar, and the whole garden glowed with colored paper lanterns. Later in the evening, I managed a subdued jitterbug with Deborah Kerr, who was much livelier than her cool on-screen image. She had not yet done From Here to Eternity, in which she and Burt Lancaster steamed up the screen with their love scene in the surf. I was, of course, extremely impressed to be there with Hollywood royalty that evening, but as far as parties go, I realized that I had a lot more fun at Gene Kelly’s open houses.

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.

Janie ran to my side, where she tugged at the book eagerly as though she'd seen it before. "Flower book," she said, pointing to the cover. "Where did you find Mummy's book?" Katherine asked, hovering near me. Cautiously, I revealed the book as I sat on the sofa. "Would you like to look at it with me?" I said, avoiding the question. Katherine nodded and the boys gathered round as I cracked the spine and thumbed through page after page of beautiful camellias, pressed and glued onto each page, with handwritten notes next to each. On the page that featured the 'Camellia reticulata,' a large, salmon-colored flower, she had written: 'Edward had this one brought in from China. It's fragile. I've given it the garden's best shade.' On the next page, near the 'Camellia sasanqua,' she wrote: 'A christmas gift from Edward and the children. This one will need extra love. It hardly survived the passage from Japan. I will spend the spring nursing it back to health.' On each page, there were meticulous notes about the care and feeding of the camellias- when she planted them, how often they were watered, fertilized, and pruned. In the right-hand corner of some pages, I noticed an unusual series of numbers. "What does that mean?" I asked the children. Nicholas shrugged. "This one was Mummy's favorite," he said, flipping to the last page in the book. I marveled at the pink-tipped white blossoms as my heart began to beat faster. The Middlebury Pink.

And so began the second phase of my life, which our family referred to as Exile, with a capital “E.” For me it was a period of discovery. I’d spend the next nine years in that semi-uninhabited province in the south, which is now a tourist destination, a landscape of vast cold forests, snowy volcanoes, emerald lakes, and raging rivers, where anyone with a hook and line can fill a basket with trout, salmon, and turbot in under an hour. The wide skies were an ever-changing spectacle, a symphony of colors, clouds pulled quickly along by the wind, bands of wild geese, and sometimes the outline of a condor or eagle in majestic flight. Night there fell suddenly, like a black blanket embroidered with millions of lights, which I learned to identify by both their classical and indigenous names.

Marlboro Man picked me up the next evening, exactly one month before our wedding day. Our evening apart had made the heart grow fonder, and we greeted each other with a magnificently tight embrace. It filled my soul, the way his arms gripped me…how he almost always used his superior strength to lift me off the ground. A wannabe strong, independent woman, I was continually surprised by how much I loved being swept, quite literally, off my feet. We drove straight into the sunset, arriving on his ranch just as the sky was changing from salmon to crimson, and I gasped. I’d never seen anything so brilliant and beautiful. The inside of Marlboro Man’s pickup glowed with color, and the tallgrass prairie danced in the evening breeze. Things were just different in the country. The earth was no longer a mere place where I lived--it was alive. It had a heartbeat. The sight of the country absolutely took my breath away--the vast expanse of the flat pastures, the endless view of clouds. Being there was a spiritual experience.

Over the next month, when I’d wake up, my mind was filled with colors. The apartment began to feel less cavernous to me. One time I awoke to find my hair had been cut off, like a boy’s, and there were long blond hairs stuck to the inside of the toilet bowl. I imagined sitting on the toilet with a towel over my shoulders, Ping Xi standing above me, snipping away. In the mirror, I looked bold and sprightly. I thought I looked good. I wrote Post-it notes requesting fresh fruits, mineral water, grilled salmon from “a good Japanese restaurant.” I asked for a candle to burn while I bathed. During this period, my waking hours were spent gently, lovingly, growing reaccustomed to a feeling of cozy extravagance. I put on a little weight, and so when I lay down on the living room floor, my bones didn’t hurt. My face lost its mean edge. I asked for flowers. “Lilies.” “Birds of paradise.” “Daisies.” “A branch of catkins.” I jogged in place, did leg lifts, push-ups. It was easier and easier to pass the time between getting up and going down.

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

Overall look: Soft and delicate   Hair: Most often blonde or golden grey   Skintone: Light, ivory to soft beige, peachy tones. Very little contrast between hair and skin   Eyes: Blue, blue-green, aqua, light green IF you are a Light Spring you should avoid dark and dusty colors, which would make you look pale, tired and even pathetic. Spring women who need to look strong, for example chairing a meeting, can do so by wearing mid-tone grey or light navy, not deeper shades. If you are a Light Spring and you wear too much contrast, say a light blouse and dark jacket, or a dress with lots of bold colors against a white background, you ‘disappear’ because our eye is drawn to the colors you are wearing. See your Light Spring palette opposite. Your neutrals can be worn singly or mixed with others in a print or weave. The ivory, camel and blue-greys are good investment shades that will work with any others in your palette. Your best pinks will be warm—see the peaches, corals and apricots—but also rose pink. Never go as far as fuchsia, which is too strong and would drain all the life from your skin. Periwinkle blue toned with a light blue blouse is a smart, striking alternative to navy and white for work. Why wear black in the evening when you will sparkle in violet (also, warm pink and emerald turquoise will turn heads)? For leisure wear, team camel with clear bright red or khaki with salmon.   Make-Up Tips Foundation: Ivory, porcelain Lipstick: Peach, salmon, coral, clear red Blush: Salmon, peach Eyeshadow for blue eyes: Highlighter Champagne, melon, apricot, soft pink Contour Soft grey, violet, teal blue, soft blues, cocoa Eyeshadow for blue-green and aqua eyes: Highlighter Apricot, lemon, champagne Contour Cocoa or honey brown, spruce or moss green, teal blue Eyeshadow for green eyes: Highlighter Pale aqua, apricot, champagne Contour Cocoa or honey brown, teal blue, violet, spruce.

You look like a goddess,” he murmured as he raked his eyes down her form. And she melted into a puddle. “Thank you.” She tried to sound cool and sophisticated. “I much prefer wearing a gown that’s not too tight.” “Except where it should be.” He dropped his gaze pointedly to her bosom. The frank admiration in his eyes made her glad that she’d let Betty guide her choice for tonight. After that other scandalous gown, she’d been reluctant to wear anything low cut, but this one did look beautiful on her, even with its décolletage. Salmon had always been a good color for her, and the satin rouleaux trim made her feel pretty and elegant. “So it’s presentable enough for dinner with your family?” she asked. “They don’t even deserve to see you in it.” The low rumble of his voice made her breath catch in her throat. “I only wish that you and I could-“ “You do look lovely,” said another voice. Lord Gabriel came up from behind Oliver, dressed all in black as usual. A look of pure mischief crossed his face. “Sorry I’m late, Miss Butterfield, but thank you, brother, for keeping her company until I arrived.” Oliver glared at him. “What the devil do you mean?” “I’m taking the young lady down to dinner.” “That office should be left to her fiancé, don’t you think?” Oliver bit out. “Pretend fiancé. You have no real claim on her. And since you had her to yourself all day…” Lord Gabriel offered his arm. “Shall we, Miss Butterfield?” Maria hesitated, unsure what to do. But Oliver was a danger to her sanity, and his brother wasn’t. So she was better off with Lord Gabriel. “Thank you, sir,” she said, taking his arm. “Now just wait one blasted minute. You can’t-“ “What? Be friendly to our guest?” Lord Gabriel asked, his face a mask of innocence. “Really, old boy, I didn’t realize it mattered that much. But if it upsets you to see Miss Butterfield on the arm of another man, I’ll certainly yield the field.” Lord Gabriel’s words seemed to give Oliver pause. Glancing from Maria to his brother, he smiled, though it didn’t nearly reach his eyes. “No, it’s fine,” he said tightly. “Perfectly fine.” When they headed down the hall with Oliver following behind, Lord Gabriel flashed her a conspiratorial glance. She wasn’t sure what the conspiracy was, but since it seemed to irritate Oliver, she went along. The incident was only the first in a series that continued throughout the week. Whenever she and Oliver found themselves alone, even for a moment, one of his siblings popped up to offer some entertainment-a stroll in the gardens, a ride into Ealing, a game of loo. With each instance, Oliver grew more annoyed, for no reason that she could see. Unless… No, that was crazy.

I told her one of the few stories that she'd told me of myself as a child. We'd gone to a park by a lake. I was no older than two. Me, my father, and my mother. There was an enormous tree with branches so long and droopy that my father moved the picnic table from underneath it. He was always afraid of me getting crushed. My mother believed that kids had stronger bones than grownups. "There's more calcium in her forearm than in an entire dairy farm," she liked to say. That day, my mother had made roasted tomato and goat cheese sandwiches with salmon she'd smoked herself, and I ate, she said, double my weight of it. She was complimenting me when she said that. I always wondered if eating so much was my best way of complimenting her. The story went that all through lunch I kept pointing at a gaping hole in the tree, reaching for it, waving at it. My parents thought it was just that: a hole, one that had been filled with fall leaves, stiff and brown, by some kind of ferrety animal. But I wasn't satisfied with that explanation. I wouldn't give up. "What?" my father kept asking me. "What do you see?" I ate my sandwiches, drank my sparkling hibiscus drink, and refused to take my eyes off the hole. "It was as if you were flirting with it," my mother said, "the way you smiled and all." Finally, I squealed, "Butter fire!" Some honey upside-down cake went flying from my mouth. "Butter fire?" they asked me. "Butter fire?" "Butter fire!" I yelled, pointing, reaching, waving. They couldn't understand. There was nothing interesting about the leaves in the tree. They wondered if I'd seen a squirrel. "Chipmunk?" they asked. "Owl?" I shook my head fiercely. No. No. No. "Butter fire!" I screamed so loudly that I sent hundreds of the tightly packed monarchs that my parents had mistaken for leaves exploding in the air in an eruption of lava-colored flames. They went soaring wildly, first in a vibrating clump and then as tiny careening postage stamps, floating through the sky. They were proud of me that day, my parents. My father for my recognition of an animal so delicate and precious, and my mother because I'd used a food word, regardless of what I'd actually meant.

Eggs Benedict, served in perfectly steamed artichoke hearts, with slices of thick-cut, grilled pancetta and a hollandaise sauce the color of a Cézanne sunrise; lush, tender strawberries with clotted cream and muscovado sugar; warm croissants; hand-cured smoked salmon; and coffee heated in mugs.

While Mrs. Hisa steeped fresh fava beans in sugar syrup, Stephen dry-fried baby chartreuse peppers. I made a salad of crunchy green algae and meaty bonito fish cubes tossed with a bracing blend of soy and ginger juice. Mrs. Hisa created a tiny tumble of Japanese fiddleheads mixed with soy, rice vinegar, and salted baby fish. For the horse mackerel sushi, Stephen skinned and boned several large sardine-like fillets and cut them into thick slices along the bias. I made the vinegared rice and then we all made the nigiri sushi. After forming the rice into triangles, we topped each one with a slice of bamboo grass, as if folding a flag. Last, we made the wanmori, the heart of the tenshin. In the center of a black lacquer bowl we placed a succulent chunk of salmon trout and skinned kabocha pumpkin, both of which we had braised in an aromatic blend of dashi, sake, and sweet cooking wine. Then we slipped in two blanched snow peas and surrounded the ingredients with a bit of dashi, which we had seasoned with soy to attain the perfect whiskey color, then lightly salted to round out the flavor. Using our teacher's finished tenshin as a model, we arranged most of the dishes on three polished black lacquer rectangles, first lightly spraying them with water to suggest spring rain. Then we actually sat down and ate the meal. To my surprise, the leaf-wrapped sushi, the silky charred peppers, candied fava beans, and slippery algae did taste cool and green.

There was roast hog, of course, braised mutton, and casserole of the tenderest beef. Platters of trout and salmon gleamed like treasure, dressed with mint and parsley sauces. Dishes of glossy prunes and dates shipped from an unknowable country sat amid roasted apples, delicate custards, and jewel-colored jellies.

Just then, the waiter arrived, wheeling a wooden cart that carried an elaborate silver tray that was resplendent with assorted tea sandwiches of every shape and size, filled with savory fish and chicken salads, smoked salmon, pastel creams and little wisps of sprouts and cress, intermingled with tiny scones, colorful tarts, and petits fours. The waiter placed a bowl of clotted cream on the table, fresh butter, and a bowl of chocolate-covered strawberries.

Multiple plates full of colorful elements stared back at him. Beet-cured salmon sliced thinly, sitting atop Andean purple potatoes made into a crispy cake, crowned with a tiny salad of arugula, edible flowers, and passion-fruit-pickled shallot rings, which could all be picked up and eaten in one bite, was his nod to both the South American flavors Penelope had been teaching him and his own Jewish traditions. Next he'd created a Lapsang souchong tea-smoked pigeon breast with a tamarind sauce in a flaky, herbed pastry cup (a refined version of one of his pasties), and for dessert, a chili and cinnamon-infused chocolate bon bon filled with a horchata liquid caramel.

The flower display continued through the town. Window boxes adorned the shop fronts, hanging baskets hung from patent black lampposts, trees grew tall in the main street. Each building was painted a different refreshing color and the main street, the only street, was a rainbow of mint greens, salmon pinks, lilacs, lemons, and blues. The pavements were litter free and gleaming as soon as you averted your gaze above the gray slate roofs you found yourself surrounded by majestic green mountains.

George Washington so liked Edward Savage’s painting of “The President and His Family, the full size of life,” that he ordered “four stipple engravings” in “handsome, but not costly, gilt frames, with glasses,” and hung one of his purchases over the fireplace mantel in the small dining room at Mount Vernon. As the Washington family—George and Martha, and two of Martha’s orphaned grandchildren, George Washington (“Washy”) and Eleanor (“Nelly”) Custis—took their daily repast, Edward Savage’s tableau of “The President and His Family” looked down upon them. It is likely that Washington favored the portrait above many others because of its intimacy and its affirmation of the future. The family gathers about a table at Mount Vernon, George seated at the left, opposite his wife, Martha. Washy, the younger of the two grandchildren, stands in the left foreground, while Nelly stands at the right in the middle ground. Washington rests his right hand upon the boy’s shoulder; Washy, in turn, holds a compass in his right hand, which he rests upon a globe, in a stance suggesting that succeeding generations of the family were destined to spread the ideals of liberty and democracy around the world. In the background, framed by large pillars and a swagged curtain, Savage presents a glimpse, as he said in a note, of “a view of thirty miles down the Potomac River.” On the table at the portrait’s center rests Andrew Ellicott’s map of the new federal seat of government. The family appears to be unrolling the document; Washington holds it flat with his left arm and sword, while Nelly and Martha steady it on the right. With her folded fan, Martha gestures to “the grand avenue,” as Savage called it, that connects the Capitol with the White House. In the right middle ground stands one of the chief contradictions of the new democracy, a nameless black male servant, part of the retinue of more than three hundred slaves the Washingtons depended upon for their comfort, security, and prosperity. Dressed in the colors of Mount Vernon livery, a gray coat over a salmon red waistcoat, he possesses an almost princely quality. His black, combed-back hair frames his dark face with its prominent nose. His unknowable eye impassively takes in the scene. He keeps his left hand enigmatically concealed in his waistcoat; his collar flamboyantly mirrors Washington’s across from him. The slave must remain a shadow, unobtrusive, unassuming, unremarkable, almost a part of the frame for the Potomac. Only the slave’s destiny seems apart from those gathered about the table examining the plans, yet from the beginning the fates of both slavery and the new city were inextricably intertwined. The nameless man’s story, along with the stories of tens of thousands of others, was very much a part of the plot unfolding on the Potomac in the 1790s. The consequences of involuntary servitude would affect and effect Washington’s development to the present day.

Mrs. Panabaker is ten years older than God and probably smarter. She stops into the offices every other Thursday to tell my dad what she didn't like about his sermon the previous Sunday. She makes fudge-covered marshmallows at Christmas time and force feeds them to anyone too slow to escape. I've never seen her out of a suit dress and floral scarf, and on Sundays she always wears a matching hat. Last week was a salmon-colored number, and her hat was draped in fake fruit. I wanted to try to eat one of the grapes just to see what she'd do, but I value my life.

Salmon with Violets SERVES 4 I know a bank where the wild thyme blows, Where oxlips and the nodding violet grows … A MIDSUMMER NIGHT’S DREAM, 2.1 THE BEAUTIFUL COLORS, the presentation, and the wonderful light flavors of this dish typify the sophistication of Elizabethan cuisine. Many types of edible flowers were used in cooking, both for their visual appeal and for their taste. Flowers were not set out onto the table in vases, but rather the dinner platters and the food itself were considered the decoration and were enhanced with flowers. Cookbooks of the time even list instructions on salads “for shewe only” with details on creating large elaborate “flowers” made of various cut vegetables and herbs.

It has been a few days since I left the apartment, other than to fetch flour and sugar and royal icing mix. I have an impulse to walk to the gourmet supermarket, my mind already starting to wander the aisles. Maybe we can have an antipasti plate for dinner with cold wine in big glasses. I'll buy smoked salmon and ham cut from the bone, olives and cheese.

Helen lifted the lid, her eyes widening as she discovered a treasure trove of caramels, jelly creams, candied fruit, toffees and marshmallow drops, all wrapped in twists of waxed paper. Her wondering gaze traveled to the nearby mountain of accumulating delicacies... smoked Wiltshire ham and collar bacon, a box of dry-cured salmon, pots of imported Danish butter, tinned sweetbreads, and a sack of fat glossed dates. There was a basket of hothouse fruits, wheels of Brie in papery white rinds, cunning little cheeses wrapped in netting jars of rich fig paste, pickled quail eggs, bottles of jewel-colored fruit liqueur meant to be sipped from tiny glasses, and a gold-colored tin of cocoa essence.

The plate the waiter now set before her looked like an abstract painting: vivid green shot through with bright-coral slashes. "Taste!" he urged. It was clearly a fish but so sweet she did not recognize it. Looking at the color, she hazarded a guess. "Salmon? Or maybe not. It doesn't taste like salmon." Troisgros looked very pleased. "That is because it was caught just this morning in the Allier, our local river. But also because we preserve the color by slicing the fish very thinly and searing it for just a few seconds." "So it's almost raw?" She wasn't sure about this. "In Japan they eat their fish raw." She took another bite; the herbal sauce flirted with bitterness. "The flavor is so green I feel I'm eating color." "Sorrel." He gestured to the waiter, who removed the plates and then set a single small bird surrounded by sliced fruit in front of each of them. "Sarcelle aux abricots," he announced. "Sarcelle?" Stella did not recognize the word. "It's a freshwater duck," said Jules. "I can't remember the word in English." "Teal," Troisgros supplied. Stella closed her eyes and tried describing the flavor. "It tastes wild." She began to dream herself into the dish as if it were a painting, imagining a golden field in the sunshine, feeling the air rush past, hearing the sound of her own wings. Circling in a great joyous arc, she spotted a tree covered in tawny fruits, breathed their perfume in the air. "I wanted---" the chef was watching her--- "to give you the essence of the animal. To let you taste what the duck ate on her flight through life.

Walking around Spoleto is like stepping into an old Italian advertisement bursting with color. Little cafés dot the streets and are already filing up. The shops and houses are all painted with faded versions of sunset hues--- hazy blue, orangey salmon, marigold, and dusty pinks. They all have large rounded black-and-blue shutters and equally archlike stone entrances where large wooden doors are nestled. Streetlamps jut out from the sides of buildings with misty, globe-shaped balls attached to twirling wrought iron.

I believe that we shocked each other by how swiftly we went from being the people who knew each other best in the world to being a pair of the most mutually incomprehensible strangers who ever lived. But it was vital to my survival to have a one bedroom of my own i saw the aprtment almost as a sanatorium a hospice clinci for my own recovery I painted the walls in the warmest colors i could find and bought myself flowers every week as if i were visiting myself in the hospital is this lifetime supposed to be only about duty why are you studying Italian so that just in case Italy ever invades Ethiopia again and is actually successful this time? ciao comes from if you must know it's an abbreviation of a phrase used by medieval venetians as an intimate salutation Sono il Suo Schiavo meaning i am your slave. om Naamah Shivaya meaning I honor the divinity that resides whin me. I wanted to experience both , I wanted worldly enjoyment and divine transcendence the dual glories of a human life I wanted what the Greeks called kalos kai agathos the singular balance of the good and he beautiful I'd been missing both during these last hard years because both pleasure and devotion require a stress free space in which to flourish and I'd been living in a giant trash compactor of nonstop anxiety , As for how to balance the urge for pleasure against the longing for devotion. four feet on the ground a head full of foliage looking at the world through the heart. it was more than I wanted to toughly explore one aspect of myself set against the backdrop of each country in a place that has traditionally done that one thing very well. same guatemalan musicians are always playing id rather be a sparrow than a snail on their bamboo windpipes oh how i want italian to open itself up to me i havent felt so starved for comprehension since then dal centro della mia vita venne una grande fontanana dolce sitl nuovo Dante wrote his divine comedy in terza rima triple rhyme a chain of rhymes with each rhyme repeating here times every five lines. lamor che move il sole e laltre stelle we are the masters of bel far niente larte darrangiarsi The reply in italy to you deserve a break today would probably be yeah no duh that's why I'm planning on taking a break at noon to go over to your house and sleep with your wife, I walked home to my apartment and soft-boiled a pair of fresh brown eggs for my lunch i peeled the eggs and arranged them on a plate beside the seven stalks of the asparagus (which were so slim and snappy they didn't need to be cooked at all,)I put some olives on the plate too and the four knobs of goat cheese I'd picked up yesterday from the fromagerie down the street tend two slices of pink oily salmon for dessert a lovely peach which the woman at the market had given to me for free and which was still warm form the roman sunlight for the longest time I couldn't even touch this food because it was such a masterpiece of lunch a true expression of the art of making something out of nothing finally when i had fully absorbed the prettiness of my meal i went and sat in apatch of sunbeam on my clean wooden floor and ate every bit of it with my fingers while reading my daily newspaper article in Italian happiness inhabited my every molecule. I am inspired by the regal self assurance of this town so grounded and rounded so amused and monumental knowing that she is held securely in the palm of history i would like to be like rome when i am an old lady. I linger over my food and wine for many hours because nobody in

Within all of these species, of course, there still exist tremendous variations in taste, color and texture. Each season produces new tastes, much like a wine from, say, Burgundy does. For most of their natural history, salmon have been wild foods, so their taste, texture and color resist the homogeneity demanded by industrial food production. Every single wild salmon is different. This is part of the gastronomic beauty of the fish, even though it frustrates consumers with palates trained by corporate food to expect conformity. This fact, too, has been written by evolution and the currents of deep time, processes that privilege diversity over uniformity, chaos over control.

The spinach affects a lot! Its mild bitterness adds depth to the flavors surrounding it. It is highly nutritious, and its green color is a pleasing contrast to the golden-brown crust. But most of all... ... when wrapped around the salmon, it condenses and accentuates the fish's savory goodness!" "Oh yeah! I thought I tasted a hint of bitterness when I took a bite. So that was the spinach! That bite of bitterness made the sweet and mellow flavor of the salmon's oil stand out even more!

One of those Southern California buildings that could be found on every block and was built out of ugly in one of three colors: sun-blinding white, three-day-old salmon, and suicide beige.

In the produce section she stopped to inhale the smell of so many oranges- Valencia, blood, juice, navel- net bags of limes, stacks of pineapples. The hygienic overtones of bleach were also in the air and she sniffed at the scent of chlorine as though it were a delicacy. She picked up a watermelon as big as a child, lifting it with difficulty into her cart. A sheaf of plantains. Peaches thick with fuzz. She chose bottled waters from Maine and Italy, from Germany and France, then proud-colored squeeze bottles of Joy and Cheer, Dove and Palmolive. She reached for high-protein cereals and protein bars, granola with cranberries, Cap'n Crunch. She explored the store, lapping up the light, listening to the music with its brave half-heard songs of love lost and found. Naomi passed by the stacks of mammalian flesh cut into portions wrapped in tight plastic. She lingered at the fish counter to contemplate the blackness of the mussels, the glistening dislocated stripes of the mackerel, the rosy pinkness of the salmon fillets arrayed on the ice. Here were animals still with their eyes on, red snapper and Mediterranean black bass. In a tank of greenish water, lobsters swam with halting deliberation; she pursed her lips and gave a furtive salute, her fingers held like claws.

have seven times the levels of PCB’s as wild salmon have 30 times the number of sea lice are fed chemicals to give them color are fed pellets of chicken feces, corn meal, soy, genetically modified canola oil and other fish containing concentrations of toxins are administered antibiotics at higher levels than any other livestock have less omega 3’s due to lack of wild diet are kept in small areas inhibiting movement,

The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.

Above the mud-colored carpets, wallpaper vines strangle the walls, here and there resulting in a salmon-colored tulip. There are fleets of staircases and elevators and floors large enough to simultaneously host several cathartic events. In another banquet hall, another wedding will run alongside ours. The plural of catharsis is catharses. The turnover is quick. Already, a lobby poster welcomes attendees of the following week’s conference that seems to be about technology and clouds.

On the Pacific Coast, salmon usually is sold by species name because of the differences in color, texture, and flavor among species. Chinook (or king) salmon, for example, which ranges in color from white to deep salmon, is the highest-quality salmon and therefore the highest priced. Little of this salmon is canned because most is sold fresh or smoked. Sockeye is the reddest of all varieties, is of high quality, and also is high in price. Silver, medium-red, or Coho salmon, usually a rich orange color slightly touched with red, is widely used for canning. Pink or humpback salmon is lighter in color but has excellent flavor and is good for use in many combination recipes. Chum or keta salmon is light colored and bland in flavor.Δ