Salmon Pink 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.

I was walking along the bank of a stream when I saw a mother otter with her cubs, a very endearing sight, I'm sure you'll agree. And even as I watched, the mother otter dived into the water and came up with a plump salmon, which she subdued and dragged onto a half submerged log. As she ate it, while of course it was still alive, the body split and I remember to this day the sweet pinkness of its roes as they spilled out, much to the delight of the baby otters, who scrambled over themselves to feed on the delicacy. One of nature's wonders, gentlemen. Mother and children dining upon mother and children. And that is when I first learned about evil. It is built into the very nature of the universe. Every world spins in pain. If there is any kind of supreme being, I told myself, it is up to all of us to become his moral superior.

Eo took out a pen and autographed the arm of one of the nymphs. “Narcissus is a loser! He’s so weak, he can’t bench-press a Kleenex. He’s so lame when you look up lame on Wikipedia, it’s got a picture of Narcissus-only the picture is so ugly , no one ever checks it out.” Narcissus knit his handsome eyebrows. His face was turning from bronze to salmon pink. For the moment, he’d totally forgotten about the pond, and Leo could see the sheet of bronze sinking into the sand.

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.

...one day when I was a young boy on holiday in Uberwald I was walking along the bank of a stream when I saw a mother otter with her cubs. A very endearing sight, I'm sure you'll agree, and even as I watched, the mother otter dived into the water and came up with a plump salmon, which she subdued and dragged onto a half submerged log. As she ate it, while of course it was still alive, the body split and I remember to this day the sweet pinkness of its roes as they spilled out, much to the delight of the baby otters, who scrambled over themselves to feed on the delicacy. One of nature's wonders, gentlemen. Mother and children dining upon mother and children. And that is when I first learned about evil. It is built into the very nature of the universe. Every world spins in pain. If there is any kind of supreme being, I told myself, it is up to all of us to become his moral superior.

The image of Jupiter, with its ribbons of white cloud, its mottled bands of salmon pink, and the Great Red Spot staring out like a baleful eye, hung steady on the flight-deck projection screen.

The Patrician took a sip of his beer. “I have told this to few people, gentlemen, and I suspect I never will again, but one day when I was a young boy on holiday in Uberwald I was walking along the bank of a stream when I saw a mother otter with her cubs. A very endearing sight, I’m sure you will agree, and even as I watched, the mother otter dived into the water and came up with a plump salmon, which she subdued and dragged on to a half-submerged log. As she ate it, while of course it was still alive, the body split and I remember to this day the sweet pinkness of its roes as they spilled out, much to the delight of the baby otters, who scrambled over themselves to feed on the delicacy. One of nature’s wonders, gentlemen: mother and children dining on mother and children. And that’s when I first learned about evil. It is built into the nature of the universe. Every world spins in pain. If there is any kind of supreme being, I told myself, it is up to all of us to become his moral superior.

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.

and then the dawn, pink as salmon meat, buttery. Daylight.

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.

The guy at the cash register is a redhead in his thirties with freckles and a two-inch-diameter birthmark, as pink as uncooked salmon, on his pale forehead. The mark is uncannily like the image of a fetus curled in a womb, as if a gestating twin had died early in the mother’s pregnancy and left its fossilized image on the surviving brother’s brow.

The end of our journey impended. Great fields stretched on both sides of us; a noble wind blew across the occasional immense tree groves and over old missions turning salmon pink in the late sun. The clouds were close and huge and rose.

From my bed I can see the moon tonight, so bright and ripe and salmon pink it looks as if it might drop from the sky. I imagine pirates on deck just before sunrise with the wood groaning and the moonlight streaking across the water in a straight line from the horizon. Did Caesar see the moon exactly so as he strode down the Roman Forum on the way to some debaucherous celebration? And what about Moses and Galileo and some wretched young Londoner pulling a cart full of corpses during the plague? or an American Indian crouched by a fire in a small clearing surrounded by huge primeval trees that glow orange from the flame?

Salmon & Potato Chowder 14-3/4 oz. can pink salmon 3 potatoes, peeled and diced 1-3/4 c. water 1 onion, chopped 4 whole peppercorns 12-oz. can evaporated milk 1 T. fresh dill, chopped pepper to taste Garnish: lemon wedges Rinse salmon for one minute in a colander under cold water; set aside. Combine potatoes, water, onion and peppercorns in a large saucepan. Bring to a boil over medium heat; reduce heat and simmer for 20 minutes, or until potatoes are tender. Stir in milk, salmon, dill and pepper; heat through. Discard peppercorns before serving, if desired. Garnish with lemon wedges. Serves 6.

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.

The diversity of salmon in the river—Chinook, Chum, Pink and Coho—ensured that the people would not go hungry, likewise the forests. Swimming many miles inland, they brought a much-needed resource for the trees: nitrogen. The spent carcasses of spawned-out salmon, dragged into the woods by bears and eagles and people, fertilized the trees as well as Skunk Cabbage. Using stable isotope analysis, scientists traced the source of nitrogen in the wood of ancient forests all the way back to the ocean. Salmon fed everyone.

On the way to the cake shop I kept stopping to shake the wet leaves off the soles of my brown suede Whistles boots. I bought them at Sue Ryder, the charity shop in Camden Town. [...] I know how to find good clothes in those places. First scan the rails for an awkward colour, anything that jumps out as being a bit ugly, like dirty mustard, salmon pink or olive green with a bit too much brown in it. A print with an unusual combination of colours – dark green and pink, bright orange and ultramarine – is also worth checking out. If the quality of the fabric is good, pull the garment out and check the label. Well-cut clothes can look misshapen on a hanger because they're cut to look good on the body. I'll buy a good piece if it fits, even if it doesn't sometimes. Even if it's not my style or has short sleeves, or I don't like the shape or the buttons. I learn to love it. I never tire of clothes I've bought that I've had to adjust to. It's the compromise, the awkward gap that has to be bridged that makes something, someone, lovable.

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.

Harriet turned round, and we both saw a girl walking towards us. She was dark-skinned and thin, not veiled but dressed in a sitara, a brightly coloured robe of greens and pinks, and she wore a headscarf of a deep rose colour. In that barren place the vividness of her dress was all the more striking. On her head she balanced a pitcher and in her hand she carried something. As we watched her approach, I saw that she had come from a small house, not much more than a cave, which had been built into the side of the mountain wall that formed the far boundary of the gravel plateau we were standing on. I now saw that the side of the mountain had been terraced in places and that there were a few rows of crops growing on the terraces. Small black and brown goats stepped up and down amongst the rocks with acrobatic grace, chewing the tops of the thorn bushes. As the girl approached she gave a shy smile and said, ‘Salaam alaikum, ’ and we replied, ‘Wa alaikum as salaam, ’ as the sheikh had taught us. She took the pitcher from where it was balanced on her head, kneeled on the ground, and gestured to us to sit. She poured water from the pitcher into two small tin cups, and handed them to us. Then she reached into her robe and drew out a flat package of greaseproof paper from which she withdrew a thin, round piece of bread, almost like a large flat biscuit. She broke off two pieces, and handed one to each of us, and gestured to us to eat and drink. The water and the bread were both delicious. We smiled and mimed our thanks until I remembered the Arabic word, ‘Shukran.’ So we sat together for a while, strangers who could speak no word of each other’s languages, and I marvelled at her simple act. She had seen two people walking in the heat, and so she laid down whatever she had been doing and came to render us a service. Because it was the custom, because her faith told her it was right to do so, because her action was as natural to her as the water that she poured for us. When we declined any further refreshment after a second cup of water she rose to her feet, murmured some word of farewell, and turned and went back to the house she had come from. Harriet and I looked at each other as the girl walked back to her house. ‘That was so…biblical,’ said Harriet. ‘Can you imagine that ever happening at home?’ I asked. She shook her head. ‘That was charity. Giving water to strangers in the desert, where water is so scarce. That was true charity, the charity of poor people giving to the rich.’ In Britain a stranger offering a drink to a thirsty man in a lonely place would be regarded with suspicion. If someone had approached us like that at home, we would probably have assumed they were a little touched or we were going to be asked for money. We might have protected ourselves by being stiff and unfriendly, evasive or even rude.

A Rakshasi did not live here. A princess did. I was staring into the most dazzling garden I had ever seen. Cobblestone pathways meandered between rows of salmon-hued hibiscus, regal hollyhock, delicate impatiens, wild orchids, thorny rosebushes, and manicured shrubs starred with jasmine. Bunches of bougainvillea cascaded down the sides of the wall, draped across the stone like extravagant shawls. Magnolia trees, cotton-candy pink, were interspersed with coconut trees, which let in streaks of purplish light through their fanlike leaves. A rock-rimmed pond glistened in a corner of the garden, and lotus blossoms sprouting from green discs skimmed its surface. A snow white bird that looked like a peacock wove in and out through a grove of pomegranate trees, which were set aflame by clusters of deep orange blossoms. I had seen blue peacocks before, but never a white one. An Ashoka tree stood at one edge of the garden, as if on guard, near the door. A brief wind sent a cluster of red petals drifting down from its branches and settling on the ground at my feet. A flock of pale blue butterflies emerged from a bed of golden trumpet flowers and sailed up into the sky. In the center of this scene was a peach stucco cottage with green shutters and a thatched roof, quaint and idyllic as a dollhouse. A heavenly perfume drifted over the wall, intoxicating me- I wanted nothing more than to enter.

There are five species of Pacific salmon in North America: the chum, the coho, the sockeye, the pink, and the Chinook. Each has its own diminutive: the chum is the dog, or the keta, the coho the silver, the sockeye the red, the pink the humpy, and the Chinook is the king. The original Chinook are people of the Pacific Northwest, and their language formed the core of Chinook Jargon, a pidgin trading language that stretched from Alaska to the Columbia River, along what now forms the border of Washington and Oregon, and incorporated the words of many tribes, as well as French and English. Any Canadian will still say Chinook for king, the best and biggest of the fish that the Chinook people traded.

I don’t know if once you die you remember things that happened to you when you were alive. It makes a certain logical sense that you wouldn’t. That being dead will feel like before you were born, which is to say, a whole lot of nothingness. Except that for me, at least, my prebirth years aren’t entirely blank. Every now and again, Mom or Dad will be telling a story about something, about Dad catching his first salmon with Gramps, or Mom remembering the amazing Dead Moon concert she saw with Dad on their first date, and I’ll have an overpowering déjà vu. Not just a sense that I’ve heard the story before, but that I’ve lived it. I can picture myself sitting on the riverbank as Dad pulls a hot-pink coho out of the water, even though Dad was all of twelve at the time.

But what he liked above all was to cycle in the dusk along a certain path skirting meadows. There, he would sit on a fence looking at the wispy salmon-pink clouds turning to a dull copper in the pale evening sky and think about things. What things? That cockney girl with her soft hair still in plaits whom he once followed across the common, and accosted and kissed, and never saw again? The form of a particular cloud? Some misty sunset beyond a Black Russian fir-wood (o, how much I would give for such a memory coming to him!)? The inner meaning of grass-blade and star? The unknown language of silence? The terrific weight of a dew-drop? The heartbreaking beauty of a pebble among millions and millions of pebbles, all making sense, but what sense? The old, old question of Who are you? To one’s own self grown strangely evasive in the gloaming, and to God’s world around to which one has never been really introduced. Or perhaps, we shall be nearer the truth in supposing that while Sebastian sat on that fence, his mind was a turmoil of words and fancies, incomplete fancies and insufficient words, but already he knew that this and only this was the reality of his life, and that his destiny lay beyond that ghostly battlefield which he would cross in due time.

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.

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.

In addition to a stack of small white plates, a basket of rolled cloth napkins, and a pile of polished silver forks, there is baked Brie in puff pastry, caviar with blinis (caviar!), a shallow bowl of beautiful purple grapes with a sterling silver pair of scissors placed beside it, poached shrimp with cocktail sauce, and a pale pink mold in the shape of a fish with crackers surrounding it, thin lemon slices and capers on top. "That's not the salmon mousse from the Silver Palate, is it?" I ask. The salmon mousse from the Silver Palate is perhaps my favorite thing to eat in the world. "Oh shoot," she says, and I can all but imagine her stomping her little foot. "You found me out. Is it just so tacky I brought in food from the city? I did press the mousse into the fish mold myself, and I also fixed the Brie. That is, I put some apricot jam on it and wrapped it in Pepperidge Farm puff pastry dough.

I have seen the Aurora Borealis twice in my life–once in Anchorage, Alaska while we were walking home from the bar our band was playing at; and the other time in Salmon Arm, BC (Notch Hill area), coming home from a gig we played in Armstrong–gigantic curtains of green and pink waved across the sky; it is a mighty sight to see. High-pitched ethereal tones shook me down to the soles of my feet. The experience filled me with longing and a desire to know about more universal things. It reminded me that the Source loves to dance, too.

was walking along the bank of a stream when I saw a mother otter with her cubs. A very endearing sight, I’m sure you will agree, and even as I watched, the mother otter dived into the water and came up with a plump salmon, which she subdued and dragged on to a half-submerged log. As she ate it, while of course it was still alive, the body split and I remember to this day the sweet pinkness of its roes as they spilled out, much to the delight of the baby otters who scrambled over themselves to feed on the delicacy. One of nature’s wonders, gentlemen: mother and children dining upon mother and children. And that’s when I first learned about evil. It is built in to the very nature of the universe. Every world spins in pain. If there is any kind of supreme being, I told myself, it is up to all of us to become his moral superior.

salmon-pink pages of his newspaper.

High overhead, in the reflected glare of arc lamps, one of the unfinished Fuller domes shut out two thirds of the salmon-pink evening sky, its ragged edge like broken gray honeycomb. The Sprawl’s patchwork of domes tended to generate inadvertent microclimates; there were areas of a few city blocks where a fine drizzle of condensation fell continually from the soot-stained geodesics, and sections of high dome famous for displays of static-discharge, a peculiarly urban variety of lightning.

Ginger Glazed Salmon   1 salmon fillet 1 small yellow onion, chopped 2 tablespoons honey 4 tablespoons grass-fed butter 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon dill Juice of 2 small limes Salt and pepper, to taste   Instructions: Massage the salmon fillet with half of the butter, season it with salt, pepper, and dill. Place it on a bed of chopped onions and cook in the oven until just pink and tender in the center.   In a separate sauce pan combine the honey, juice of 2 limes, minced ginger, and minced garlic together with the butter to make a warm glaze. Pour this glaze over the salmon and place back in the switched off oven for 3-5 minutes. Remove and serve with a simple green salad.

The sight of the table, arranged in a gigantic horseshoe, signalled emphatically that autumn was passing and winter was coming. Game in all possible forms and varieties dominated the delicacies heaped on great serving dishes and platters. There were huge quarters of boar, haunches and saddles of venison, various forcemeats, aspics and pink slices of meat, autumnally garnished with mushrooms, cranberries, plum jam and hawthorn berry sauce. There were autumn fowls–grouse, capercaillie, and pheasant, decoratively served with wings and tails, there was roast guinea fowl, quail, partridge, garganey, snipe, hazel grouse and mistle thrush. There were also genuine dainties, such as fieldfare, roasted whole, without having been drawn, since the juniper berries with which the innards of these small birds are full form a natural stuffing. There was salmon trout from mountain lakes, there was zander, there was burbot

An example is the campaign that Goodby, Berlin & Sil- verstein produced for the Northern California Honda Deal- ers Advertising Association (NCHDAA) in 1989. Rather than conform to the stereotypical dealer group advertising ("one of a kind, never to be repeated deals, this weekend 114 Figure 4.1 UNUM: "Bear and Salmon. Figure 4.2 UNUM: "Father and Child." 115 PEELING THE ONION only, the Honda-thon, fifteen hundred dollars cash back . . ." shouted over cheesy running footage), it was decided that the campaign should reflect the tone of the national cam- paign that it ran alongside. After all, we reasoned, the only people who know that one spot is from the national cam- paign and another from a regional dealer group are industry insiders. In the real world, all people see is the name "Honda" at the end. It's dumb having one of (Los Angeles agency) Rubin Postaer's intelligent, stylish commercials for Honda in one break, and then in the next, 30 seconds of car salesman hell, also apparently from Honda. All the good work done by the first ad would be undone by the second. What if, we asked ourselves, we could in some way regionalize the national message? In other words, take the tone and quality of Rubin Postaer's campaign and make it unique to Northern California? All of the regional dealer groups signed off as the Northern California Chevy/Ford/ Toyota Dealers, yet none of the ads would have seemed out of place in Florida or Wisconsin. In fact, that's probably where they got them from. In our research, we began not by asking people about cars, or car dealers, but about living in Northern California. What's it like? What does it mean? How would you describe it to an alien? (There are times when my British accent comes in very useful.) How does it compare to Southern California? "Oh, North and South are very different," a man in a focus group told me. "How so?" "Well, let me put it this way. There's a great rivalry between the (San Francisco) Giants and the (L.A.) Dodgers," he said. "But the Dodgers' fans don't know about it." Everyone laughed. People in the "Southland" were on a different planet. All they cared about was their suntans and flashy cars. Northern Californians, by comparison, were more modest, discerning, less likely to buy things to "make state- ments," interested in how products performed as opposed to 116 Take the Wider View what they looked like, more environmentally conscious, and concerned with the quality of life. We already knew from American Honda—supplied re- search what Northern Californians thought of Honda's cars. They were perceived as stylish without being ostentatious, reliable, understated, good value for the money . . . the paral- lels were remarkable. The creative brief asked the team to consider placing Honda in the unique context of Northern California, and to imagine that "Hondas are designed with Northern Californi- ans in mind." Dave O'Hare, who always swore that he hated advertising taglines and had no talent for writing them, came back immediately with a line to which he wanted to write a campaign: "Is Honda the Perfect Car for Northern Califor- nia, or What?" The launch commercial took advantage of the rivalry between Northern and Southern California. Set in the state senate chamber in Sacramento, it opens on the Speaker try- ing to hush the house. "Please, please," he admonishes, "the gentleman from Northern California has the floor." "What my Southern Californian colleague proposes is a moral outrage," the senator splutters, waving a sheaf of papers at the other side of the floor. "Widening the Pacific Coast Highway . . . to ten lanes!" A Southern Californian senator with bouffant hair and a pink tie shrugs his shoulders. "It's too windy," he whines (note: windy as in curves, not weather), and his fellow Southern Californians high-five and murmur their assent. The Northern Californians go nuts, and the Speaker strug- gles in vain to call everyone to order. The camera goes out- side as th

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.

Tin-Tin in your rattle skin Dumbed and worn down - Flushed pink-salmon suffering.

She should have gone to some other dentist; the young fellow on the corner, for instance, the poser, the rider of bicycles, the courser of greyhounds. McTeague began to loathe and to envy this fellow. He spied upon him going in and out of his office, and noted his salmon-pink neckties and his astonishing waistcoats.

I watch a couple more. My favorites are the cultural ones, because they have the strange feeling of being instruction manuals on becoming whatever ethnicity the person in the video is. One of my favorites has over six million views and combines the what-I-eat genres of "in a week," "Japanese food," "realistic," "teen," and "ASMR." I watch an entire twenty-five minutes of a girl in Tokyo with dyed wine-red-fading-into-pink hair eating sausages, toast, a Japanese corn dog made with hotcake mix dipped in ketchup, demae hot sesame ramen with an egg plopped in, pizza, stir-fried udon, seaweed salad and barley rice, tapioca and black tea ice cream, soy-glazed salmon on okayu, pearl milk bubble tea. Each time she eats, the microphone hones in on the sounds of her eating---slurping, chewing, crunching. When she drinks her bubble tea, there's a loud pop as the straw goes through the lid, and the sound of gulping. Gulp, gulp, gulp. I realize that I'm gulping along to the video, imagining that the bubble tea is blood.

Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips. He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible." I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you." "I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?" "No," I said. "It's ground rice with some panko and a little nori." She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.

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

A gray-pink salmon leaping up the falls of night Into the spawning pool of another day. Dawn-the red roar of the heliac bull Charging over the horizon. The photonic blood of bleeding night, Stabbed by the assassin sun.

COSMOPOLITANS AT THE PARADISE Cosmopolitans at the Paradise. Heavenly Kelly's cosmopolitans make the sun rise. They make the sun rise in my blood. Under the stars in my brow. Tonight a perfect cosmopolitan sets sail for paradise. Johnny's cosmopolitans start the countdown on the launch pad. My Paradise is a diner. Nothing could be finer. There was a lovely man in this town named Harry Diner. Lighter than zero Gravity, a rinse of lift, the cosmopolitan cocktail They mix here at the Paradise is the best In the United States - pink as a flamingo and life-announcing As a leaping salmon. The space suit I will squeeze into arrives In a martini glass. Poured from a chilled silver shaker beaded with frost sweat. Finally I go Back to where the only place to go is far. Ahab on the launch pad - I'm the roar Wearing a wild blazer, black stripes and red, And a yarmulke with a propeller on my missile head. There she blows! Row harder, my hearties! - My United Nations of liftoff! I targeted the great white whale black hole. On impact I burst into stars. I am the caliph of paradise, Hip-deep in a waterbed of wives. I am the Ducati of desire, 144.1 horsepower at the rear wheel. Nights and days, black stripes and red, I orbit Sag Harbor and the big blue ball. I pursue Moby-Dick to the end of the book. I raise the pink flamingos to my lips and drink.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Defense: DNA Protection Acerola Almond butter Almonds Anchovies Apricots Arctic char Arugula Bamboo shoots Basil Bigeye tuna Black bass Black tea Blueberries Bluefin tuna Bluefish Bok choy Bottarga Brazil nuts Broccoli Broccoli rabe Broccoli sprouts Cabbage Camu camu Carrots Cashew butter Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherry tomatoes Chestnuts Cockles (clam) Coffee Concord grape juice Dark chocolate Eastern oysters Eggplant Fiddleheads Fish roe (salmon) Flax seeds Grapefruit Gray mullet Green tea Guava Hake Halibut Hazelnuts John Dory (fish) Kale Kiwifruit Lychee Macadamia nuts Mackerel Mangoes Manila clams Marjoram Mediterranean sea bass Mixed berry juice Nectarines Olive oil (EVOO) Oolong tea Orange juice Oranges Oyster sauce Pacific oysters Papaya Peaches Peanut butter Peanuts Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pompano Pumpkin seeds Rainbow trout Red black-skin tomatoes Red mullet Redfish Romanesco Rosemary Rutabaga Sage Salmon San Marzano tomato Sardine Sea bass Sea bream Sea cucumber Sesame seeds Soy Spiny lobster Squash blossoms Squash seeds Squid ink Strawberries Sunflower seeds Swordfish Tahini Tangerine tomatoes Thyme Truffles Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

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.

Eat quickly! The Masons will be here soon!” snapped Aunt Petunia, pointing to two slices of bread and a lump of cheese on the kitchen table. She was already wearing a salmon-pink cocktail dress. Harry washed his hands and bolted down his pitiful supper. The moment

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.

Albacore tuna, troll or pole caught, fresh or canned, U.S. or British Columbia Arctic char, farmed Barramundi, farmed, U.S. Coho salmon, farmed, U.S. Dungeness crab, wild, California, Oregon, or Washington Longfin squid, wild, Atlantic Mussels, farmed Oysters, farmed Pacific sardines, wild Pink shrimp, wild, Oregon Rainbow trout, farmed Salmon, wild, Alaska Spot prawns, wild, British Columbia

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

Specifications for canned fish should state the species and variety, packing medium, style of pack, size of can, and number of cans per case. Some sample specifications include:Δ Tuna, solid pack, fancy white meat (albacore), water pack, six 64-ounce cans per case Tuna, solid pack, fancy light meat, water pack, 24 6 1/2-ounce cans per case Salmon, pink, PUFI, six 64-ounce cans per case

Maybe I am teetotal in this life, thought Nora, as she walked out of the lift and along the plush salmon-pink carpet to her suite.

Dudley’s bait, but Dudley had said the very thing Harry had been thinking himself . . . maybe he didn’t have any friends at Hogwarts. . . . Wish they could see famous Harry Potter now, he thought savagely as he spread manure on the flower beds, his back aching, sweat running down his face. It was half past seven in the evening when at last, exhausted, he heard Aunt Petunia calling him. “Get in here! And walk on the newspaper!” Harry moved gladly into the shade of the gleaming kitchen. On top of the fridge stood tonight’s pudding: a huge mound of whipped cream and sugared violets. A loin of roast pork was sizzling in the oven. “Eat quickly! The Masons will be here soon!” snapped Aunt Petunia, pointing to two slices of bread and a lump of cheese on the kitchen table. She was already wearing a salmon-pink cocktail dress. Harry washed his hands and bolted down his pitiful supper. The moment he had finished, Aunt Petunia whisked away his plate. “Upstairs! Hurry!” As he passed the door to the living room, Harry caught a glimpse of Uncle Vernon and Dudley in bow ties and dinner jackets. He had only

The Patrician took a sip of his beer. “I have told this to few people, gentlemen, and I suspect never will again, but one day when I was a young boy on holiday in Uberwald I was walking along the bank of a stream when I saw a mother otter with her cubs. A very endearing sight, I’m sure you will agree, and even as I watched, the mother otter dived into the water and came up with a plump salmon, which she subdued and dragged on to a half-submerged log. As she ate it, while of course it was still alive, the body split and I remember to this day the sweet pinkness of its roes as they spilled out, much to the delight of the baby otters who scrambled over themselves to feed on the delicacy. One of nature’s wonders, gentlemen: mother and children dining upon mother and children. And that’s when I first learned about evil. It is built in to the very nature of the universe. Every world spins in pain. If there is any kind of supreme being, I told myself, it is up to all of us to become his moral superior.

White-paper boxes of cakes with lemon icing and pink cherry blossoms appear on the grass; salmon sushi in shallow lacquered trays and triangles of snow-white onigiri wrapped in sheets of dried seaweed. Even the sugar buns from the bakers are decorated with pink blossom.