Sauce Out Quotes

I checked out your blog.' Oh. Dear. Baby. Jesus. How did he find it? Wait. More importantly was the fact he HAD found it. Was my blog now googleable? That was awesomesauce with an extra heaping of sauce.

I should open up a dry cleaners/pizza parlor. Extra Stain Sauce will be free, but removing it out of your clothes will cost you.

three out of four demons prefer barbeque sauce over hemoglobin

Finish that sentence and i will stab you in the eye with the spork Bethany's about to pull out of her bag for her apple sauce. And she'd be very upset if i got her sprk all messed up. she's rather fond of the thing." - Dawson

The Simi gots some barbecue sauce in her bag. It kind of looks like blood if you squint at it the right way. And it don’t coagulate between your teeth like blood or give you them funky burps, not to mention it tastes a lot better too. Especially over that type A stuff. Bleh! I’d rather eat my shoes. But that O-flavored blood…yum! (She straightened and held one finger up in a gesture that strangely reminded him of Smokey the Bear.) And just remember, kids, three out of four demons all prefer barbecue sauce over hemoglobin. (Simi)

Not bad,” she finally said. “At least you left out the oh-my-God sauce this time.” “Made myself a batch with it,” Shane said. “It’s got the biohazard sticker on it in the fridge, so don’t bitch if you get flamed. Where’d you pick up the stray?” “Outside. She came to see the room.” “You beat her up first, just to make sure she’s tough enough?” “Bite me, chilli boy.

In the kitchens of love, after all, vice is like the pepper in a good sauce; it brings out the flavor, it’s indispensable.

You have not been sticking your dirty fingers in my sauce,’’ Eve said, and pointed her wooden spoon at him. He quickly took the finger out of his mouth. ‘‘First off, they’re not dirty. I licked them first.

(The baby sneezed. Wulf jumped as fire shot out of its nostrils and almost singed his leg.) Excuse me. I almost made Dark-Hunter barbecue, which would be really sad ‘cause I ain’t got no barbecue sauce with me. (Simi)

A human body in no way resembles those that were born for ravenousness; it hath no hawk’s bill, no sharp talon, no roughness of teeth, no such strength of stomach or heat of digestion, as can be sufficient to convert or alter such heavy and fleshy fare. But if you will contend that you were born to an inclination to such food as you have now a mind to eat, do you then yourself kill what you would eat. But do it yourself, without the help of a chopping-knife, mallet or axe, as wolves, bears, and lions do, who kill and eat at once. Rend an ox with thy teeth, worry a hog with thy mouth, tear a lamb or a hare in pieces, and fall on and eat it alive as they do. But if thou had rather stay until what thou eat is to become dead, and if thou art loath to force a soul out of its body, why then dost thou against nature eat an animate thing? There is nobody that is willing to eat even a lifeless and a dead thing even as it is; so they boil it, and roast it, and alter it by fire and medicines, as it were, changing and quenching the slaughtered gore with thousands of sweet sauces, that the palate being thereby deceived may admit of such uncouth fare.

She heard footsteps thumping from the crew quarters and Jacin appeared in the cargo bay, eyes wide. “What happened? Why is the ship screaming?” “Nothing. Everything’s fine,” Cinder stammered. “No, everything is not fine,” said Iko. “How can they be invited? I’ve never seen a bigger injustice in all my programmed life, and believe me, I have seen some big injustices.” Jacin raised an eyebrow at Cinder. “We just learned that my former guardian received an invitation to the wedding.” She opened the tab beside her stepmother’s name, thinking maybe it was a mistake. But of course not. Linh Adri had been awarded 80,000 univs and an official invitation to the royal wedding as an act of gratitude for her assistance in the ongoing manhunt for her adopted and estranged daughter, Linh Cinder. “Because she sold me out,” she said, sneering. “Figures.” “See? Injustice. Here we are, risking our lives to rescue Kai and this whole planet, and Adri and Pearl get to go to the royal wedding. I’m disgusted. I hope they spill soy sauce on their fancy dresses.” Jacin’s concern turned fast to annoyance. “Your ship has some messed-up priorities, you know that?” “Iko. My name is Iko. If you don’t stop calling me the ‘ship,’ I am going to make sure you never have hot water during your showers again, do you understand me?” “Yeah, hold that thought while I go disable the speaker system.” “What? You can’t mute me. Cinder!

You know what we need? We need to get jobs, get the fuck out of that crazy house,' Natalie said, dipping a McNugget into her sauce. Yeah, right. Jobs doing what? Our only skills are oral sex and restraining agitated psychotics.

At least you left out the oh-my-God sauce this time." "Made myself a batch with it," Shane said. "It's got the biohazard sticker on it in the fridge, so don't bitch if you get flamed.

If you mix the mashed potatoes and sauce, you can't separate them later. It's forever. The smoke comes out of Daddy's cigarette, but it never goes back in. We cannot go back. That's why it's hard to choose. You have to make the right choice. As long as you don't choose, everything remains possible.

William leaned forward and pointed at the river. “I don’t know why you rolled in spaghetti sauce,” he said in a confidential voice. “I don’t really care. But that water over there won’t hurt you. Try washing it off.” She stuck her tongue out. “Maybe after you’re clean,” he said. Her eyes widened. She stared at him for a long moment. A little crazy spark lit up in her dark irises. She raised her finger, licked it, and rubbed some dirt off her forehead. Now what? The girl showed him her stained finger and reached toward him slowly, aiming for his face. “No,” William said. “Bad hobo.

And just remember, kids, three out of four demons all prefer barbecue sauce over hemoglobin." (Simi)

Finish that sentence and I will stab you in the eye with the spork Bethany’s about to pull out of her bag for her apple sauce.” He smiled gamely. “And she’d be very upset if I got her spork all messed up. She’s rather fond of the thing.” ... "A spork,” Dee said, grabbing her bag. “What is a spork?” Bethany’s mouth dropped open. “You’ve never seen one?” “Dee doesn’t get out much,” Dawson replied, grinning. “Shut up.” Dee pulled out the fork and spoon in one and smiled. “I’ve never seen one of these! Ha. This is so handy.” She looked over at Daemon, eyes dancing. “We could get rid of over half of our silverware and get like ten of these and we’d be set for life.

This is something different again. A feeling of peace. The feeling you get when a recipe turns out perfectly right, a perfectly risen souffle, a flawless sauce hollandaise. It's a feeling which tells me that any woman can be beautiful in the eyes of a man who loves her.

We finished off a small pie and when we got home I washed the tomato sauce out of her hair, which I had expected, but also out of her underwear, which I think must be the sign that you have really, really enjoyed your lunch.

Uncle Lo says that it's not a party until there's salsa. It's a party rule, right?' She looks to Jane. 'Well...' Jane muses the idea for too long. I cut in, 'My dad could also eat five hot sauce packets for brunch and nothing else.' 'Famous ones,' Farrow calls out and our heads turn to him. 'There's no salsa rule for parties. Not normal.

Jocko likes salty, Jocko likes sweet, but never bring Jocko any hot sauce, like with jalapenos, because it makes Jocko squirt funny-smelling stuff out his ears.

No duties. I don’t have to be profound. I don’t have to be artistically perfect. Or sublime. Or edifying. I just wander. I say: ‘You were running, That’s fine. It was the thing to do.’ And now the music of the worlds transforms me. My planet enters a different house. Trees and lawns become more distinct. Philosophies one after another go out. Everything is lighter yet not less odd. Sauces, wine vintages, dishes of meat. We talk a little of district fairs, Of travels in a covered wagon with a cloud of dust behind, Of how rivers once were, what the scent of calamus is. That’s better than examining one’s private dreams. And meanwhile it has arrived. It’s here, invisible. Who can guess how it got here, everywhere. Let others take care of it. Time for me to play hooky. Buena notte. Ciao. Farewell.

O Lord, refresh our sensibilities. Give us this day our daily taste. Restore to us soups that spoons will not sink in, and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with, and casseroles that put starch and substance in our limp modernity. Take away our fear of fat and make us glad of the oil which ran upon Aaron's beard. Give us pasta with a hundred fillings, and rice in a thousand variations. Above all, give us grace to live as true men - to fast till we come to a refreshed sense of what we have and then to dine gratefully on all that comes to hand. Drive far from us, O Most Bountiful, all creatures of air and darkness; cast out the demons that possess us; deliver us from the fear of calories and the bondage of nutrition; and set us free once more in our own land, where we shall serve Thee as Thou hast blessed us - with the dew of heaven, the fatness of the earth, and plenty of corn and wine. Amen.

Just wanted to remind you that we're out of milk again. And hot sauce." "Why are those two always out at the same time? Because those do not go together." "I suspect Shane. He'd put hot sauce in anything," Michael said.

Whether it's food or women, the ones on front street are supermodels. Big hair, big tits, big trouble, but the one you come home to is probably something like cavatelli and red sauce. She's not screaming for attention because she knows she's good enough even if your dumb ass hasn't figured it out yet.

My mom says, "Do you know what the AIDS memorial quilt is all about?" Jump to how much I hate my brother at this moment. I bought this fabric because I thought it would make a nice panel for Shane," Mom says. "We just ran into some problems with what to sew on it." Give me amnesia. Flash. Give me new parents. Flash. Your mother didn't want to step on any toes," Dad says. He twists a drumstick off and starts scraping the meat onto a plate. "With gay stuff you have to be so careful since everything means something in secret code. I mean, we didn't want to give people the wrong idea." My Mom leans over to scoop yams onto my plate, and says, "Your father wanted a black border, but black on a field of blue would mean Shane was excited by leather sex, you know, bondage and discipline, sado and masochism." She says, "Really, those panels are to help the people left behind." Strangers are going to see us and see Shane's name," my dad says. "We didn't want them thinking things." The dishes all start their slow clockwise march around the table. The stuffing. The olives. The cranberry sauce. "I wanted pink triangles but all the panels have pink triangles," my mom says. "It's the Nazi symbol for homosexuals." She says,"Your father suggested black triangles, but that would mean Shane was a lesbian. It looks like female pubic hair. The black triangle does." My father says, "Then I wanted a green border, but it turns out that would mean Shane was a male prostitute." My mom says, "We almost chose a red border, but that would mean fisting. Brown would mean either scat or rimming, we couldn't figure which." Yellow," my father says, "means watersports." A lighter shade of blue," Mom says, "would mean just regular oral sex." Regular white," my father says, "would mean anal. White could also mean Shane was excited by men wearing underwear." He says, "I can't remember which." My mother passes me the quilted chicken with the rolls still warm inside. We're supposed to sit and eat with Shane dead all over the table in front of us. Finally we just gave up," my mom says, "and I made a nice tablecloth out of the material." Between the yams and the stuffing, Dad looks down at his plate and says, "Do you know about rimming?" I know it isn't table talk. And fisting?" my mom asks. I say, I know. I don't mention Manus and his vocational porno magazines. We sit there, all of us around a blue shroud with the turkey more like a big dead baked animal than ever, the stuffing chock full of organs you can still recognize, the heart and gizzard and liver, the gravy thick with cooked fat and blood. The flower centerpiece could be a casket spray. Would you pass the butter, please?" my mother says. To my father she says, "Do you know what felching is?

Rachel,” I snap, “I don’t care if Janelle wants to work at Hooters. I don’t care if you and the rest of the world want to go spend your money on dried-out chicken and ketchup-based sauces. And least of all—less than almost anything else I can imagine—I don’t care how much sex your sister is or isn’t having. That’s kind of the deal with the whole uptight feminazi thing—we don’t care when other women want to wear stupid orange Soffe shorts with white tennis shoes and have a lot of sex, or when they want to wear habits and live in a convent, or if they want to walk around in pasties and never French kiss, so long as they’re allowed to do what they want. And right now, all I want is to go to bed. Okay?

Many of our days should be spent, not in vain expectations and lying on our oars, but in carrying out deliberately and faithfully the hundred little purposes which every man’s genius must have suggested to him. Let not your life be wholly without an object, though it be only to ascertain the flavor of a cranberry, for it will not be only the quality of an insignificant berry that you will have tasted, but the flavor of your life to that extent, and it will be such a sauce as no wealth can buy.

People say 'I love Artists', but what they really know about Artists? They've ever thought about sharing the real madness with us? I believe those extreme passions/emotions in me separated from the real world is the sauce to pull out the inspirations out of me that touch the core of people's hearts, which is usually wandering about deep inside of you unconsciously covered with the social taboo called 'common sense'.

There are psychologists who think that consciousness accompanies brain processes and is determined by them but doesn't itself exert any influence on them. Something like the reflection of a tree in water; it couldn't exist without the tree, but it doesn't in any way affect he tree. I think it's all stuff and nonsense to say that there can be love without passion; when people say love can endure after passion is dead they're talking of something else, affection, kindliness, community of taste and interest, and habit . . . Of course there can be desire without love. Desire isn't passion. Desire is the natural consequence of the sexual instinct . . . That's why women are foolish to make a song and dance if their husbands have an occasional flutter when the time and place are propitious . . . what is sauce for the gander is sauce for the goose . . . Unless love is passion, it's not love, but something else; and passion thrives not on satisfaction but impediment . . . When passion seizes the heart it invents reasons that seem not only plausible but conclusive to prove that the world is well lost for love. It convinces you that honor is well sacrificed and that shame is a cheap price to pay. Passion is destructive . . . and if it doesn't destroy it dies. It may be then that one is faced with the desolation of knowing that one has wasted the years of one's life, that one's brought disgrace upon oneself, endured the frightful pang of jealousy, swallowed every bitter mortification, that one's expended all one's tenderness, poured out all the riches of one's soul on a poor drab, a fool, a peg on which one hung one's dreams, who wasn't worth a stick of chewing gum.

Denial is the secret sauce in this town,” he said. “It’s the flavor that holds all the other ingredients together. Here’s what I tell the newly elected: the truth is gonna get out—it always does—but it’s gonna blend in with all the lies.” The Senator twirled a hand in the air. “You have to deny each lie and every truth with the same vinegar. Let those websites and blowhards who bitch about cover-ups confuse the public for you.

I've seen this idea put forward a hundred times - that a proper feminist would do her own hoovering, Germaine Greer cleans her own lavvy, and Emily Wilding Davison threw herself under that horse, hands still pine-y fresh from Mr Muscle Oven Cleaner. On this basis alone, how many women have had to conclude, sighingly, as they hire a cleaner, that they can't, then, be a feminist? But, of course, the hiring of domestic help isn't a case of women oppressing other women, because WOMEN DID NOT INVENT DUST. THE STICKY RESIDUE THAT COLLECTS ON THE KETTLE DOES NOT COME OUT OF WOMEN'S VAGINAS. IT IS NOT OESTROGEN THAT COVERS THE DINNER PLATES IN TOMATO SAUCE, FISHFINGER CRUMBS AND BITS OF MASH. MY UTERUS DID NOT RUN UPSTAIRS AND THROW ALL OF THE KIDS' CLOTHES ON THE FLOOR AND PUT JAM ON THE BANISTER. AND IT IS NOT MY TITS THAT HAVE SKEWED THE GLOBAL ECONOMY TOWARDS DOMESTIC WORK FOR WOMEN.

He attacked me, so I had to slit his throat with a steak knife. But not before I splashed Worcestershire sauce all over it.

Let’s say you have an ax. Just a cheap one, from Home Depot. On one bitter winter day, you use said ax to behead a man. Don’t worry, the man was already dead. Or maybe you should worry, because you’re the one who shot him. He had been a big, twitchy guy with veiny skin stretched over swollen biceps, a tattoo of a swastika on his tongue. Teeth filed into razor-sharp fangs-you know the type. And you’re chopping off his head because, even with eight bullet holes in him, you’re pretty sure he’s about to spring back to his feet and eat the look of terror right off your face. On the follow-through of the last swing, though, the handle of the ax snaps in a spray of splinters. You now have a broken ax. So, after a long night of looking for a place to dump the man and his head, you take a trip into town with your ax. You go to the hardware store, explaining away the dark reddish stains on the broken handle as barbecue sauce. You walk out with a brand-new handle for your ax. The repaired ax sits undisturbed in your garage until the spring when, on one rainy morning, you find in your kitchen a creature that appears to be a foot-long slug with a bulging egg sac on its tail. Its jaws bite one of your forks in half with what seems like very little effort. You grab your trusty ax and chop the thing into several pieces. On the last blow, however, the ax strikes a metal leg of the overturned kitchen table and chips out a notch right in the middle of the blade. Of course, a chipped head means yet another trip to the hardware store. They sell you a brand-new head for your ax. As soon as you get home, you meet the reanimated body of the guy you beheaded earlier. He’s also got a new head, stitched on with what looks like plastic weed-trimmer line, and it’s wearing that unique expression of “you’re the man who killed me last winter” resentment that one so rarely encounters in everyday life. You brandish your ax. The guy takes a long look at the weapon with his squishy, rotting eyes and in a gargly voice he screams, “That’s the same ax that beheaded me!” IS HE RIGHT?

Wagner Doctor Faustus' student and servant: "Alas, poor slave! See how poverty jests in his nakedness. I know the villain's out of service, and so hungry that I know he would give his soul to the devil for a shoulder of mutton, though it were blood raw." Robin a clown: "Not so, neither! I had need to have it well roasted, and good sauce to it, if I pay so dear, I can tell you.

You are never to be alone in a bedroom with a male.” She snorted. “You have no say over who I have in my bedroom. If I want to invite the entire Miami Dolphins team into my bed and have a big orgy while covered in chocolate sauce, you have no say in that whatsoever.” The brief image set fire to his blood, but he kept his temper on simmer, unwilling to let her bait him. Still, he kind of wanted to hunt down every player on the football team and turn them into stains on the Astroturf. “My house,” he gritted out, “my rules. No chocolate NFL orgies in my keep. I think that’s a reasonable request.

There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for the whole family; indeed, as Mrs. Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadn’t ate it all at last!

Taste this." Rick held out a wooden spoon smothered in sauce, cradling the underside with his free hand. "That's heaven." Laney licked the spoon clean. "When I die, bury me in a vat of that." She kissed Rick on the lips and heaved the groceries onto the counter. "I feel like I'll be too sad to cook that much, what with you dead and all." He turned back to the pot, stirring the sauce as gently as he'd handle a newborn baby. "Though if we have a little advance warning, I could stockpile it in the freezer." "Absolutely. I'll do what I can to die a slow death." Laney smirked. "All in the name of the sauce, of course.

Scanty and insufficient suppers those, and innocent of meat, as if most other sauce to wretched bread. Yet, human fellowship infused some nourishment into the flinty viands, and struck some sparks of cheerfulness out of them. Fathers and mothers who had had their full share in the worst of the day, played gently with their meager children; and lovers, with such a word around then and before them, loved and hoped.

Honey, have you seen my measuring tape?” “I think it’s in that drawer in the kitchen with the scissors, matches, bobby pins, Scotch tape, nail clippers, barbecue tongs, garlic press, extra buttons, old birthday cards, soy sauce packets thick rubber bands, stack of Christmas napkins, stained take-out menus, old cell-phone chargers, instruction booklet for the VCR, some assorted nickels, an incomplete deck of cards, extra chain links for a watch, a half-finished pack of cough drops, a Scrabble piece I found while vacuuming, dead batteries we aren’t fully sure are dead yet, a couple screws in a tiny plastic bag left over from the bookshelf, that lock with the forgotten combination, a square of carefully folded aluminum foil, and expired pack of gum, a key to our old house, a toaster warranty card, phone numbers for unknown people, used birthday candles, novelty bottle openers, a barbecue lighter, and that one tiny little spoon.” “Thanks, honey.” AWESOME!

And then the Jamaican guy pulls out the sauce. "It be opening doors to other worlds, mon," he days. We made him do it first, saw that he didn't die. It seemed to make him pretty happy and then - Dave, the guy, I know I didn't really see this, but the guy shrunk himself, made himself three feet tall. We all laughed our asses off, then he was back to normal again.' And you still tried that shit?' Are you kidding? How could I not?

Incidentally, you're not a baby because you have nightmares, Natty. Something terrible happened to you when you were little, and that's why you have them. It isn't your fault." "You never have them," she pointed out. "No, I go around pouring spaghetti sauce over boys' heads," I said. Natty laughed. "Good night, brave Anya.

Well.” I look down at the nightgown, then back at Douglas. “If you’ll excuse me, I need to look up how to get tomato sauce stains out of fabric.” He stares at me for another moment, then thankfully nods in approval. “Good. You do that.” But I don’t need to google anything. I already know how to get blood stains out of fabric.

‘And what about a [band] name?’ said Tony [Iommi]. The three of us looked at each other. ‘We should all take a couple of days to think about it,’ I said. ‘I dunno about you two, but I’ve got a special place where I go to get ideas for important stuff like this. It’s never failed me yet.’ Forty-eight hours later I blurted out: ‘I’ve got it!’ ‘Must have been that dodgy bird you poked the other night,’ said Geezer. ‘Has your whelk turned green yet?’ Tony and Bill snickered into their plates of egg and chips. We were sitting in a greasy spoon caff in Aston. So far, everyone was getting along famously. ‘Very funny, Geezer,’ I said, waving an eggy fork at him. ‘I mean the name for our band.’ The snickering died down. ‘Go on then,’ said Tony [Iommi]. ‘Well, I was on the shitter last night, and...' ‘That’s your special place?’ spluttered Bill, blobs of mushed-up egg and HP sauce flying out of his mouth. ‘Where the f**k did you think it was, Bill?’ I said. ‘The hanging gardens of f**king Babylon?

Roanoke was deep into spring—which was really pretty, even if it turned out that all the native blooms smelled like rotten meat dipped in sewer sauce (that description courtesy of Magdy, who could string together a phrase now and then).

He’d spent the night in the boat. Next to the spaghetti queen. William glanced at the hobo girl. She sat across from him, huddled in a clump. Her stench had gotten worse overnight, probably from the dampness. Another night like the last one, and he might snap and dunk her into that river just to clear the air. She saw him looking. Dark eyes regarded him with slight scorn. William leaned forward and pointed at the river. “I don’t know why you rolled in spaghetti sauce,” he said in a confidential voice. “I don’t really care. But that water over there won’t hurt you. Try washing it off.” She stuck her tongue out. “Maybe after you’re clean,” he said. Her eyes widened. She stared at him for a long moment. A little crazy spark lit up in her dark irises. She raised her finger, licked it, and rubbed some dirt off her forehead. Now what? The girl showed him her stained finger and reached toward him slowly, aiming for his face. “No,” William said. “Bad hobo.” The finger kept coming closer.

Do you think we could live the rest of our lives on this road? That's what I meant. The part we could have had if we hadn't ... you know." McVries fumbled in his pocket and came up with a package of Mellow cigarettes. "Smoke?" "I don't." "Neither do I," McVries said, and then put a cigarette into his mouth. He found a book of matches with a tomato sauce recipe on it. He lit the cigarette, drew smoke in, and coughed it out. [...] "I thought I'd learn," McVries said defiantly. "It's crap, isn't it?" Garraty said sadly. McVries looked at him, surprised, and then threw the cigarette away. "Yeah," he said. "I think it is.

It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each. Plates were then wiped with pieces torn from the two-foot loaves in the middle of the table, and the next course came out. There were pates of rabbit, boar, and thrush. There was a chunky, pork-based terrine laced with marc. There were saucissons spotted with peppercorns. There were tiny sweet onions marinated in a fresh tomato sauce. Plates were wiped once more and duck was brought in... We had entire breasts, entire legs, covered in a dark, savory gravy and surrounded by wild mushrooms. We sat back, thankful that we had been able to finish, and watched with something close to panic as plates were wiped yet again and a huge, steaming casserole was placed on the table. This was the specialty of Madame our hostess - a rabbit civet of the richest, deepest brown - and our feeble requests for small portions were smilingly ignored. We ate it. We ate the green salad with knuckles of bread fried in garlic and olive oil, we ate the plump round crottins of goat's cheese, we ate the almond and cream gateau that the daughter of the house had prepared. That night, we ate for England.

Centuries ago, sailors on long voyages used to leave a pair of pigs on every deserted island. Or they'd leave a pair of goats. Either way, on any future visit, the island would be a source of meat. These islands, they were pristine. These were home to breeds of birds with no natural predators. Breeds of birds that lived nowhere else on earth. The plants there, without enemies they evolved without thorns or poisons. Without predators and enemies, these islands, they were paradise. The sailors, the next time they visited these islands, the only things still there would be herds of goats or pigs. Oyster is telling this story. The sailors called this "seeding meat." Oyster says, "Does this remind you of anything? Maybe the ol' Adam and Eve story?" Looking out the car window, he says, "You ever wonder when God's coming back with a lot of barbecue sauce?

[excerpt] The usual I say. Essence. Spirit. Medicine. A taste. I say top shelf. Straight up. A shot. A sip. A nip. I say another round. I say brace yourself. Lift a few. Hoist a few. Work the elbow. Bottoms up. Belly up. Set ‘em up. What’ll it be. Name your poison. I say same again. I say all around. I say my good man. I say my drinking buddy. I say git that in ya. Then a quick one. Then a nightcap. Then throw one back. Then knock one down. Fast & furious I say. Could savage a drink I say. Chug. Chug-a-lug. Gulp. Sauce. Mother’s milk. Everclear. Moonshine. White lightning. Firewater. Hootch. Relief. Now you’re talking I say. Live a little I say. Drain it I say. Kill it I say. Feeling it I say. Wobbly. Breakfast of champions I say. I say candy is dandy but liquor is quicker. I say Houston, we have a drinking problem. I say the cause of, and solution to, all of life’s problems. I say god only knows what I’d be without you. I say thirsty. I say parched. I say wet my whistle. Dying of thirst. Lap it up. Hook me up. Watering hole. Knock a few back. Pound a few down. My office. Out with the boys I say. Unwind I say. Nurse one I say. Apply myself I say. Toasted. Glow. A cold one a tall one a frosty I say. One for the road I say. Two-fisted I say. Never trust a man who doesn’t drink I say. Drink any man under the table I say. Then a binge then a spree then a jag then a bout. Coming home on all fours. Could use a drink I say. A shot of confidence I say. Steady my nerves I say. Drown my sorrows. I say kill for a drink. I say keep ‘em comin’. I say a stiff one. Drink deep drink hard hit the bottle. Two sheets to the wind then. Knackered then. Under the influence then. Half in the bag then. Out of my skull I say. Liquored up. Rip-roaring. Slammed. Fucking jacked. The booze talking. The room spinning. Feeling no pain. Buzzed. Giddy. Silly. Impaired. Intoxicated. Stewed. Juiced. Plotzed. Inebriated. Laminated. Swimming. Elated. Exalted. Debauched. Rock on. Drunk on. Bring it on. Pissed. Then bleary. Then bloodshot. Glassy-eyed. Red-nosed. Dizzy then. Groggy. On a bender I say. On a spree. I say off the wagon. I say on a slip. I say the drink. I say the bottle. I say drinkie-poo. A drink a drunk a drunkard. Swill. Swig. Shitfaced. Fucked up. Stupefied. Incapacitated. Raging. Seeing double. Shitty. Take the edge off I say. That’s better I say. Loaded I say. Wasted. Off my ass. Befuddled. Reeling. Tanked. Punch-drunk. Mean drunk. Maintenance drunk. Sloppy drunk happy drunk weepy drunk blind drunk dead drunk. Serious drinker. Hard drinker. Lush. Drink like a fish. Boozer. Booze hound. Alkie. Sponge. Then muddled. Then woozy. Then clouded. What day is it? Do you know me? Have you seen me? When did I start? Did I ever stop? Slurring. Reeling. Staggering. Overserved they say. Drunk as a skunk they say. Falling down drunk. Crawling down drunk. Drunk & disorderly. I say high tolerance. I say high capacity. They say protective custody. Blitzed. Shattered. Zonked. Annihilated. Blotto. Smashed. Soaked. Screwed. Pickled. Bombed. Stiff. Frazzled. Blasted. Plastered. Hammered. Tore up. Ripped up. Destroyed. Whittled. Plowed. Overcome. Overtaken. Comatose. Dead to the world. The old K.O. The horrors I say. The heebie-jeebies I say. The beast I say. The dt’s. B’jesus & pink elephants. A mindbender. Hittin’ it kinda hard they say. Go easy they say. Last call they say. Quitting time they say. They say shut off. They say dry out. Pass out. Lights out. Blackout. The bottom. The walking wounded. Cross-eyed & painless. Gone to the world. Gone. Gonzo. Wrecked. Sleep it off. Wake up on the floor. End up in the gutter. Off the stuff. Dry. Dry heaves. Gag. White knuckle. Lightweight I say. Hair of the dog I say. Eye-opener I say. A drop I say. A slug. A taste. A swallow. Down the hatch I say. I wouldn’t say no I say. I say whatever he’s having. I say next one’s on me. I say bottoms up. Put it on my tab. I say one more. I say same again

Apples Ma's apple blossoms have turned to hard green balls. To eat them now, so tart, would turn my mouth inside out, would make my stomach groan. But in just a couple months, after the baby is born, those apples will be ready and we'll make pies and sauce and pudding and dumplings and cake and cobbler and have just plain apples to take to school and slice with my pocket knife and eat one juicy piece at a time until my mouth is clean and fresh and my breath is nothing but apple. June 1934

We loved them. We hated them. We wanted to be them. How tall they were, how lovely, how fair. Their long, graceful limbs. Their bright white teeth. Their pale, luminous skin, which disguised all seven blemishes of the face. Their odd but endearing ways, which ceased to amuse - their love for A.I. sauce and high, pointy-toed shoes, their funny, turned-out walk, their tendency to gather in each other's parlors in large, noisy groups and stand around talking, all at once, for hours. Why, we wondered, did it never occur to them to sit down? They seemed so at home in the world. So at ease. They had a confidence that we lacked. And much better hair. So many colors. And we regretted that we could not be more like them.

Roddy the assistant manager lived in the theater. He'd emptied out one of the supply closets. He'd installed an inflatable mattress, a Shower Anywhere portable shower, and a wee television. He slept amid the powdered-butter fumes and empty drink-syrup tanks. He had grub-white skin and Goth circles under his eyes that, unlike those of Goths, came from really, truly existing half in the world of the dead. He smelled like carpeting, Scotch tape, and steak sauce. He was almost forty but had one of those half mustaches that thirteen-year-olds have. He was the closest thing to a zombie I've yet encountered in this world.

How ironic! After decades of grub, deluges of wine and alcohol of every sort, after a life spent in butter, cream, rich sauces, and oil in constant, knowingly orchestrated and meticulously cajoled excess, my trustiest right-hand men, Sir Liver and his associate Stomach, are doing marvelously well and it is my heart that is giving out. I am dying of cardiac insufficiency. What a bitter pill to swallow.

Demi-glace. There are a lot of ways to make demi-glace, but I recommend you simply take your already reduced meat stock, add some red wine, toss in some shallots and fresh thyme and a bay leaf and peppercorns, and slowly, slowly simmer it and reduce it again until it coats a spoon. Strain. Freeze this stuff in an ice-cube tray, pop out a cube or two as needed, and you are in business — you can rule the world. And remember, when making a sauce with demi-glace, don't forget to monter au beurre. Chervil,

While we're on brunch, how about hollandaise sauce? Not for me. Bacteria love hollandaise. And hollandaise, that delicate emulsion of egg yolks and clarified butter, must be held at a temperature not too hot nor too cold, lest it break when spooned over your poached eggs. Unfortunately, this lukewarm holding temperature is also the favorite environment for bacteria to copulate and reproduce in. Nobody I know has ever made hollandaise to order. Most likely, the stuff on your eggs was made hours ago and held on station. Equally disturbing is the likelihood that the butter used in the hollandaise is melted table butter, heated, clarified, and strained to get out all the breadcrumbs and cigarette butts. Butter is expensive, you know. Hollandaise is a veritable petri-dish of biohazards.

Then he explains Chinese food in Manhattan to me: 'See the way it works is, there's one central location out on Long Island where all this stuff is made. Then it's piped into the city through a series of underground pipes that run parallel to the train and subway tracks. The restaurants then just pull a lever. One lever for General Tso's chicken, another for beef with broccoli sauce. It's like beer; it's on tap.' It's amazing how convincing he is when he says this. There's no pause in his description, nowhere for him to stop and think, to make this up as he goes along. It's as though he's simply repeating something he read in the Times yesterday. This makes me love him more than I did just five minutes ago.

Dinner was served on mismatched plates with paper napkins and silverware that looked like it had been stolen from a school cafeteria. The spaghetti was from a box that was still poking out of the garbage pail, the sauce from a jar that was sitting beside the sink. I got the definite impression that he chose to make dinner because he couldn't afford to take me out.

I’ve been thinking lately of our pizza nights. Dough from scratch, sauce from scratch, cheese from…well, from the store. Not goin’ that far. I loved the making of bread, the dough for the crust. Flour and water in your hands, first separate and then merging into a silky whole. The yeast and gluten making it a living thing. It moves when you poke it. It breathes into your hands. Our hands covered in flour, we open a bottle of wine, and we eat the pizza we made, and…we just watch whatever’s on TV and fall asleep in a wine and bread coma. I think love is cooking together. I think it’s making something with each other, that’s what I think, Alice. I don’t know what you think. Turns out that I didn’t know what you were thinking at all.

Nona felt very grave. “If you had asked me that yesterday,” she said, “I would have said, probably yes, because Honesty’s my friend, but—Hot Sauce shot me when she found out I was a zombie, so I’m out of the gang.” “Ah … children, they are very forgiving,” said the commander, proving to Nona she had never been around children. She said into her receiver: “The Messenger will tell you the street. Split us off and take us there.

She reaches down into her bulging tote bag and pulls out a small plastic box with a hinged lid. It contains a round pill box with a threaded lid from which she tips out a vitamin pill, a fish-oil pill, and the enzyme tablet that lets her stomach digest milk. Inside the hinged plastic box she also carries packets of salt, pepper, horseradish, and hand-wipes, a doll size bottle of Tabasco sauce, chlorine pills for treating drinking water, Pepto-Bismol chews, and God knows what else. If you go to a concert, Bina has opera glasses. If you need to sit on the grass, she whips out a towel. Ant traps, a corkscrew, candles and matches, a dog muzzle, a penknife, a tiny aerosol can of freon, a magnifying glass - Landsman has seen everything come out of that overstuffed cowhide at one time or another.

Too often we only identify the crucial points in our lives in retrospect. At the time we are too absorbed in the fetid detail of the moment to spot where it is leading us. But not this time. I was experiencing one of my dad’s deafening moments. If my life could be understood as a meal of many courses (and let’s be honest, much of it actually was), then I had finished the starters and I was limbering up for the main event. So far, of course, I had made a stinking mess of it. I had spilled the wine. I had dropped my cutlery on the floor and sprayed the fine white linen with sauce. I had even spat out some of my food because I didn’t like the taste of it. “But it doesn’t matter because, look, here come the waiters. They are scraping away the debris with their little horn and steel blades, pulled with studied grace from the hidden pockets of their white aprons. They are laying new tablecloths, arranging new cutlery, placing before me great domed wine glasses, newly polished to a sparkle. There are more dishes to come, more flavors to try, and this time I will not spill or spit or drop or splash. I will not push the plate away from me, the food only half eaten. I am ready for everything they are preparing to serve me. Be in no doubt; it will all be fine.” (pp.115-6)

Let me stress that again: heavyweight. A thin-bottomed saucepan is useless for anything. I don't care if it's bonded with copper, hand-rubbed by virgins, or fashioned from the same material they built the stealth bomber out of. If you like scorched sauces, carbonized chicken, pasta that sticks to the bottom of the pot, burnt breadcrumbs, then be my guest. A proper saute pan, for instance, should cause serious head injury if brought down hard against someone's skull. If you have any doubts about which will dent — the victim's head or your pan — then throw that pan right in the trash.

Finish that sentence and I will stab you in the eye with the spork Bethany’s about to pull out of her bag for her apple sauce.” He smiled gamely. “And she’d be very upset if I got her spork all messed up. She’s rather fond of the thing.

The Challons' cook and kitchen staff had outdone themselves with a variety of dishes featuring spring vegetables and local fish and game. Although the cook back home at Eversby Priory was excellent, the food at Heron's Point was a cut above. There were colorful vegetables cut into tiny julienne strips, tender artichoke hearts roasted with butter, steaming crayfish in a sauce of white burgundy and truffles, and delicate filets of sole coated with crisp breadcrumbs. Pheasant covered with strips of boiled potatoes that had been whipped with cream and butter into savory melting fluff. Beef roasts with peppery crackled hides were brought out on massive platters, along with golden-crusted miniature game pies, and macaroni baked with Gruyère cheese in clever little tart dishes.

She inhaled the steam rising from the coffee without touching it. “I’m very picky about my coffee.” “White chocolate peppermint latte, half skim, half soy, no whip, extra white chocolate sauce on the bottom and a drizzle on top.” Her gaze shot up, watching me over the rim of the cup with a hint of incredulity. “How’d you know?” I shrugged. “Maybe we like the same drinks.” Or maybe Wendy had told me the other day when she balanced three cups of coffee in the elevator. Liya clamped her mouth shut but covered the warm cup with her petite hands. Her glossy red nails clicked against the sturdy paper cup, drowning out the muted sounds of others in the hallway beyond the open door. “It’s okay,” I assured her. “I don’t think you did anything to the coffee.” “I mean it’s okay to smile because someone brought you your picky-ass latte.” She took a sip. “We’re not friends, you know?” “No one forgets being told they’re not friends,” I said teasingly, knowing full well she didn’t want to be friends but yet, here we were. A smile crept across her lips, even though she tried hard to stop it.

This reminds me: Are you going to eat the placenta?” Renée asked Harper. “I understand that’s a thing now. We stocked a pregnancy guide at the bookstore with a whole chapter of placenta recipes in the back. Omelets and pasta sauces and so on.” “No, I don’t think so,” Harper said. “Dining on the placenta smacks of cannibalism, and I was hoping for a more dignified apocalypse.” “Rabbit mothers eat their own babies,” the Mazz said. “I found that out reading Watership Down. Apparently the mamas chow on their newborns all the time. Pop them down just like little meat Skittles.

The three of us ate a fine supper of grilled trout with sorrel cream sauce, and red potatoes out of Britney's old garden behind the ruins of the Watling place, and watercress sautéed in butter for hardly a moment with a dash of vinegar, and cream custard with wild blackberries for dessert.

One theory on cannibals, of course, is that they eat parts of their slain enemies to benefit from that person's greatest assets - their strength, their courage. Then there’s that thing they do in Germany. You heard about that, didn’t you? Some man over there agreed to let another man cut off his penis, cook it, then feed it to him – now, what in hell was that all about? What did he think the taste of his stir-fried cock would tell him about himself? Was he seeking to wring one last drop of pleasure out of the thing? (Goodness, that’s an unnecessarily vivid metaphor.) But somehow – I said this over dinner – this steak with beef marrow sauce, it didn’t seem that different. “It’s like eating life. It’s almost like eating my own life, you know?” No, not really. But it’s a hell of a good steak, sis.

Of course that was just one of her many strange little habits and quirks: she put onion flakes on breakfast cereal and poured bearnaise sauce on popcorn, and if you yawned when she was next to you, she would lean forward and stick a finger in your mouth, just to see if she could pull it out again before you closed your mouth. Sometimes she put cornflakes in Jim's shoes, sometimes little bits of boiled egg and anchovies in Jack's pockets, and the looks on their face when they realized seemed to amuse her more and more each time she did it. That's the kind of thing you miss. That she used to do this, that she used to do that. She *was,* she *is.*

It is Sunday afternoon, preferably before the war. The wife is already asleep in the armchair, and the children have been sent out for a nice long walk. You put your feet up on the sofa, settle your spectacles on your nose, and open the News of the World. Roast beef and Yorkshire, or roast pork and apple sauce, followed up by suet pudding and driven home, as it were, by a cup of mahogany-brown tea, have put you in just the right mood. Your pipe is drawing sweetly, the sofa cushions are soft underneath you, the fire is well alight, the air is warm and stagnant. In these blissful circumstances, what is it that you want to read about? Naturally, about a murder.

My mother said no woman should get married until they’ve had at least three…” She waves her hand as if I know how to finish that sentence. “Three…?” my father prompts her. “Lovers,” she blurts out. “Boyfriends, whatever.” I pinch my eyebrows together. “What the hell are you talking about?” She lets out a sigh, straightening her spine and looking visibly uncomfortable. Finally, she takes the ketchup, Heinz sauce, and A.1. bottle, moving them one next to the other. “Lust, learn, and love,” she says, placing the condiments and touching her finger to the ketchup. “My mother said the first boy—or man—is a crush. You think you love them, but what you really love is how they make you feel. It’s not love. It’s lust. Lust for attention. Lust for danger. Lust to feel special.” She looks between us. “You’re needy with number one. Needy for someone to love you.” My father forgets the food he’s chewing as he gapes at her. “The second is to learn about yourself.” She touches the Heinz. “Your first crush has been crushed. You’re sad, but most of all, you’re angry. Angry

I wanted to call her a bitch. I almost did. But I couldn't get the word out. I started wondering whether that'd be sexist, and then I started thinking about how many thoughts could squeeze into the tiniest pause between words, and then I started thinking that now I was thinking about my thoughts, and also thinking about the fact that I was thinking about my thoughts, and how that could go on forever, as if my first thought had been placed between two mirrors and now there was an infinite, recursive series of thoughts. And then I thought about how everyone else probably thought about thoughts too, and how there were so many thoughts out there, an oppressive consciousness ladled over the globe like a thick, congealing sauce.

When faced with a choice between an incriminating truth or a flattering lie, America's ruling class has been choosing the lie for four hundred years. White Americans hunger for plausible deniability and swaddle themselves in it and always have - for the sublime relief of deferred responsibility, the soft violence of willful ignorance, the barbaric fiction of rugged individualism. The worst among us have deployed it to seduce and herd the vast, complacent center: It's okay. You didn't do anything wrong. You earned everything you have. Benefiting from genocide is fine if it was a long time ago. The scientists will figure out climate change. The cat's name is Tardar Sauce. We have to kick this addition if we're going to give our children any kind of future.

The challenge, however, is that Google, Facebook, Netflix, and Amazon do not publish their algorithms. In fact, the methods they use to filter the information you see are deeply proprietary and the “secret sauce” that drives each company’s profitability. The problem with this invisible “black box” algorithmic approach to information is that we do not know what has been edited out for us and what we are not seeing. As a result, our digital lives, mediated through a sea of screens, are being actively manipulated and filtered on a daily basis in ways that are both opaque and indecipherable.

He paused a moment, gazing in awe at the huge mass of buildings composing the castle. It stood close to the river, on either side and to the rear stretched the extensive park and gardens, filled with splendid trees, fountains and beds of brilliant flowers in shades of pink, crimson, and scarlet. The castle itself was built of pink granite, and enclosed completely a smaller, older building which the present Duke's father had considered too insignificant for his town residence. The new castle had taken forty years to build; three architects and hundreds of men had worked day and night, and the old Duke had personally selected every block of sunset-colored stone that went to its construction. 'I want it to look like a great half-open rose,' he declared to the architects, who were fired with enthusiasm by this romantic fancy. It was begun as a wedding present to the Duke's wife, whose name was Rosamond, but unfortunately she died some nine years before it was completed. 'never mind, it will do for her memorial instead,' said the grief-stricken but practical widower. The work went on. At last the final block was laid in place. The Duke, by now very old, went out in his barouche and drove slowly along the opposite riverbank to consider the effect. He paused midway for a long time, then gave his opinion. 'It looks like a cod cutlet covered in shrimp sauce,' he said, drove home, took to his bed, and died.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

That evening they broke into the Mexican restaurant and cooked an enormous dinner of ground meat and tortilla chips and cheese with sauces splashed over it. Some people had mixed feelings about this—they’d obviously been abandoned here, everyone was hungry and 911 wasn’t even operational; on the other hand, no one wants to be a thief—but then a business traveller named Max said, “Look, everyone just chill the fuck out, I’ll cover it on my Amex.” There was applause at this announcement. He removed his Amex card from his wallet with a flourish and left it next to the cash register, where it remained untouched for the next ninety-seven days.

I was always eh, kinda want to like consider myself kind of a pioneer of the palette, a restaurateur if you will. I've wined, dined, sipped and supped in some of the most demonstrably beamer epitomable bistros in the Los Angles metropolitan region. Yeah, I've had strange looking patty melts at Norms. I've had dangerous veal cutlets at the Copper Penny. Well what you get is a breaded salsbury steak in a shake-n-bake and topped with a provocative sauce of Velveeta and uh, half-n-half. Smothered with Campbell's tomato soup. See I have kinda of a uh...well I order my veal cutlet, Christ it left the plate and it walked down to the end of the counter. Waitress, ? she's wearing those rhinestone glasses with the little pearl thing clipped on the sweater. My veal cutlet come down, tried to beat the shit out of my cup of coffee. Coffee just wasn't strong enough to defend itself.

Excellent,” says Gray, rubbing his hands together, a gleam in his eye. “The last person to sing gets to buy the drinks.” Ivy grins wide. “You’re on, Cupcake. I’m going to sing the house down.” We all pause, our gazes darting back and forth as a certain sense of terror falls over the table. Ivy sees us and slaps her palm onto the table. “Oh, for fuck’s sake. I know what you twats are thinking! If I suck at dancing, I’ll suck at singing? Well, I don’t. I’m awesome.” Awkward silence ensues, and she snorts. “What? You think I don’t know I suck at dancing? I just don’t give a shit.” She glares at Gray, though there really isn’t any anger in the look. “So you can stop dancing like an ass now.” A strangled sound leaves him. “You knew?” “Of course.” She tosses a lock of her hair over her shoulder. “You’re too coordinated on the field, and you kind of forget to suck when you do those victory dances.” He gapes at her for a long second, then gives a bark of laughter. “I fucking love you, Special Sauce.” With that, he hauls Ivy into his lap and kisses her. Fi, however, finally snaps out of the trance she’s been in since Ivy confessed. “You sneaky shithead,” she shouts over the music. “All these years I’ve been covering for your craptacular dancing, and you knew!” She shakes a fist. “I swear to God, Ivy Weed…” “Oh, please,” Ivy counters. “You pretend you suck at baking so you don’t have to cook for family holidays.” Fi sniffs, looking guilty as hell. “I don’t know what you’re talking about.” Ivy leans in, her eyes narrowed. “Midnight cookie baking ring a bell, Tink?” Fi’s cheeks flush, and she studies her nails with undue interest while muttering something about traitor sisters under her breath. “Those are for PMS cravings and nothing more. I was baking under duress.

Klaus leaned out the window and began to pour the mixture of blackstrap molasses, wild clover honey, corn syrup, aged balsamic vinegar, apple butter, strawberry jam, caramel sauce, maple syrup, butterscotch topping, maraschino liqueur, virgin and extra-virgin olive oil, lemon curd, dried apricots, mango chutney, crema di noci, tamarind paste, hot mustard, marshmallows, creamed corn, peanut butter, grape preserves, salt water taffy, condensed milk, pumpkin pie filling, and glue onto the closest wheels, while his sister tossed the hammocks out of the door, and if you have read anything of the Baudelaire orphans' lives - which I hope you have not - then you will not be surprised to read that Violet's invention worked perfectly.

In these churches, the ministers are second in importance to the church ladies, who organize voters, make sure the church-run buses are ready on Election Day, and help people fill out absentee ballots. These ladies often, but not always, are also the ones cooking the fish. The churches almost always serve whiting because it’s cheap. Whiting is also delicious after it’s been fried golden in hot grease and Lawry’s Seasoned Salt and slathered with hot sauce and mustard. You walk into the fellowship hall to the sound of crackling and popping and the smell of hot grease wafting through the air. Every politician knows you eat white bread with fried fish, but they’re also aware that white bread sticks to your teeth and the roof of your mouth like glue. If you’re an elected official, the thing you don’t want to do is get that white bread stuck in your teeth. So you need to use your tongue and suck that bread off your teeth very, very hard. A country biscuit might come with your meal, but if you’re at a real country church, you’ll likely be served some liver pudding with the fish and grits.

It's weird not being in our subculture of two any more. There was Jen's culture, her little habits and ways of doing things; the collection of stuff she'd already learnt she loved before we met me. Chorizo and Jonathan Franken and long walks and the Eagles (her dad). Seeing the Christmas lights. Taylor Swift, frying pans in the dishwasher, the works absolutely, arsewipe, heaven. Tracy Chapman and prawn jalfrezi and Muriel Spark and HP sauce in bacon sandwiches. And then there was my culture. Steve Martin and Aston Villa and New York and E.T. Chicken bhuna, strange-looking cats and always having squash or cans of soft drinks in the house. The Cure. Pink Floyd. Kanye West, friend eggs, ten hours' sleep, ketchup in bacon sandwiches. Never missing dental check-ups. Sister Sledge (my mum). Watching TV even if the weather is nice. Cadbury's Caramel. John and Paul and George and Ringo. And then we met and fell in love and we introduced each other to all of it, like children showing each other their favourite toys. The instinct never goes - look at my fire engine, look at my vinyl collection. Look at all these things I've chosen to represent who I am. It was fun to find out about each other's self-made cultures and make our own hybrid in the years of eating, watching, reading, listening, sleeping and living together. Our culture was tea drink from very large mugs. And looking forward to the Glastonbury ticket day and the new season of Game of Thrones and taking the piss out of ourselves for being just like everyone else. Our culture was over-tipping in restaurants because we both used to work in the service industry, salty popcorn at the cinema and afternoon naps. Side-by-side morning sex. Home-made Manhattans. Barmade Manhattans (much better). Otis Redding's "Cigarettes and Coffee" (our song). Discovering a new song we both loved and listening to it over and over again until we couldn't listen to it any more. Period dramas on a Sunday night. That one perfect vibrator that finished her off in seconds when we were in a rush. Gravy. David Hockney. Truffle crisps. Can you believe it? I still can't believe it. A smell indisputably reminiscent of bums. On a crisp. And yet we couldn't get enough of them together - stuffing them in our gobs, her hand on my chest, me trying not to get crumbs in her hair as we watched Sense and Sensibility (1995). But I'm not a member of that club anymore. No one is. It's been disbanded, dissolved, the domain is no longer valid. So what do I do with all its stuff? Where so I put it all? Where do I take all my new discoveries now I'm no longer a tribe of two? And if I start a new sub-genre of love with someone else, am I allowed to bring in all the things I loved from the last one? Or would that be weird? Why do I find this so hard?

If a fountain could jet bouquets of chrome yellow in dazzling arches of chrysanthemum fireworks, that would be Canada Goldenrod. Each three-foot stem is a geyser of tiny gold daisies, ladylike in miniature, exuberant en masse. Where the soil is damp enough, they stand side by side with their perfect counterpart, New England Asters. Not the pale domesticates of the perennial border, the weak sauce of lavender or sky blue, but full-on royal purple that would make a violet shrink. The daisylike fringe of purple petals surrounds a disc as bright as the sun at high noon, a golden-orange pool, just a tantalizing shade darker than the surrounding goldenrod. Alone, each is a botanical superlative. Together, the visual effect is stunning. Purple and gold, the heraldic colors of the king and queen of the meadow, a regal procession in complementary colors. I just wanted to know why. In composing a palette, putting them together makes each more vivid; just a touch of one will bring out the other. In an 1890 treatise on color perception, Goethe, who was both a scientist and a poet, wrote that “the colors diametrically opposed to each other . . . are those which reciprocally evoke each other in the eye.” Purple and yellow are a reciprocal pair. Growing together, both receive more pollinator visits than they would if they were growing alone. It’s a testable hypothesis; it’s a question of science, a question of art, and a question of beauty. Why are they beautiful together? It is a phenomenon simultaneously material and spiritual, for which we need all wavelengths, for which we need depth perception. When I stare too long at the world with science eyes, I see an afterimage of traditional knowledge. Might science and traditional knowledge be purple and yellow to one another, might they be goldenrod and asters? We see the world more fully when we use both. The question of goldenrod and asters was of course just emblematic of what I really wanted to know. It was an architecture of relationships, of connections that I yearned to understand. I wanted to see the shimmering threads that hold it all together. And I wanted to know why we love the world, why the most ordinary scrap of meadow can rock us back on our heels in awe.

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

At one-thirty in the deep dark morning, the cooking odors blew up through the windy corridors of the house. Down the stairs, one by one, came women in curlers, men in bathrobes, to tiptoe and peer into the kitchen- lit only by fitful gusts of red fire from the hissing stove. And there in the black kitchen at two of a warm summer morning, Grandma floated like an apparition, amidst bangings and clatterings, half blind once more, her fingers groping instinctively in the dimness, shaking out spice clouds over bubbling pots and simmering kettles, her face in the firelight red, magical, and enchanted as she seized and stirred and poured the sublime foods. Quiet, quiet, the boarders laid the best linens and gleaming silver and lit candles rather than switch on electric lights and snap the spell. Grandfather, arriving home from a late evening's work at the printing office, was startled to hear grace being said in the candlelit dining room. As for the food? The meats were deviled, the sauces curried, the greens mounded with sweet butter, the biscuits splashed with jeweled honey; everything toothsome, luscious, and so miraculously refreshing that a gentle lowing broke out as from a pasturage of beasts gone wild in clover. One and all cried out their gratitude for their loose-fitting night clothes.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

FETTUCCINI “PORCINI” (Australian Fettuccini) Trudi’s 1st Note: We just returned from a trip to Australia. This is my version of a recipe we experienced in Sydney. It’s easy to make and a wonderful flavor. For the Pasta: Prepare a package of your favorite brand fettuccini pasta as instructed on the package. Use the size that serves 4. When the pasta is cooked, drain it, give it a stir to keep it from sticking together, cover it loosely with foil and set it aside on a cold burner to wait for its yummy sauce. For the Sauce: ¼ pound bacon (regular sliced, not thick) ½ pound (8 ounces) fresh mushrooms sliced, or chopped ½ cup chopped onions (regular yellow onions or green onions—if you use green onions, you can use up to 2 inches of the stem) 4-inch square of fresh salmon filet 15-ounce (approximate—if it’s a bit more, that’s okay) jar of prepared Alfredo sauce Pan fry the bacon until it’s crispy and lift it out of the fat with a slotted spoon to drain it on paper towels. Use the remaining bacon fat in the pan to fry the mushrooms until they are very well done. Add the onions to the pan and continue to fry until the onions are translucent and fully cooked. Cut the raw salmon into cubes and add it to the pan. Fry it until the salmon is fully cooked. Add the drained bacon pieces to the pan and add the Alfredo sauce. Stir everything together until it’s well-combined and heated through. Arrange the pasta you’ve cooked on 4 plates. Ladle the delicious mixture in the frying pan over the pasta and serve to rave reviews! Trudi’s 2nd Note: The porcini is in quotes because I’m sure the restaurant used them, but regular mushrooms work just as well and are easier on the budget. Fresh salmon works great but since it sort of falls apart in the cooking anyway, you probably could use canned or packaged salmon and get the same results. If you prefer, you could also use packaged Alfredo sauce mix and prepare it yourself.

The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!

It [the charcuterie] was almost on the corner of the Rue Pirouette and was a joy to behold. It was bright and inviting, with touches of brilliant colour standing out amidst white marble. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt letter encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in so pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry jam. Within this delightful frame, the window display was arranged. It was set out on a bed of fine shavings of blue paper; a few cleverly positioned fern leaves transformed some of the plates into bouquets of flowers fringed with foliage. There were vast quantities of rich, succulent things, things that melted in the mouth. Down below, quite close to the window, jars of rillettes were interspersed with pots of mustard. Above these were some boned hams, nicely rounded, golden with breadcrumbs, and adorned at the knuckles with green rosettes. Then came the larger dishes--stuffed Strasbourg tongues, with their red, varnished look, the colour of blood next to the pallor of the sausages and pigs' trotters; strings of black pudding coiled like harmless snakes; andouilles piled up in twos and bursting with health; saucissons in little silver copes that made them look like choristers; pies, hot from the oven, with little banner-like tickets stuck in them; big hams, and great cuts of veal and pork, whose jelly was as limpid as crystallized sugar. Towards the back were large tureens in which the meats and minces lay asleep in lakes of solidified fat. Strewn between the various plates and sishes, on the bed of blue shavings, were bottles of relish, sauce, and preserved truffles, pots of foie gras, and tins of sardines and tuna fish. A box of creamy cheeses and one full of snails stuffed with butter and parsley had been dropped in each corner. Finally, at the very top of the display, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. There, on the highest tier of this temple of gluttony, amid the caul and between two bunches of purple gladioli, the alter display was crowned by a small, square fish tank with a little ornamental rockery, in which two goldfish swam in endless circles.

Dream House as an Exercise in Point of View You were not always just a You. I was whole—a symbiotic relationship between my best and worst parts—and then, in one sense of the definition, I was cleaved: a neat lop that took first person—that assured, confident woman, the girl detective, the adventurer—away from second, who was always anxious and vibrating like a too-small breed of dog. I left, and then lived: moved to the East Coast, wrote a book, moved in with a beautiful woman, got married, bought a rambling Victorian in Philadelphia. Learned things: how to make Manhattans and use starchy pasta water to create sauces and keep succulents alive. But you. You took a job as a standardized-test grader. You drove seven hours to Indiana every other week for a year. You churned out mostly garbage for the second half of your MFA. You cried in front of many people. You missed readings, parties, the supermoon. You tried to tell your story to people who didn’t know how to listen. You made a fool of yourself, in more ways than one. I thought you died, but writing this, I’m not sure you did.

Lillian’s lashes lowered as she let him ease her closer, his hand sliding over the length of her spine. Her breasts and waist felt swollen within the insulating grip of her corset, and she suddenly longed to be rid of it. Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. “What is that?” she murmured, drawing in the fragrance. “Cinnamon and wine…” Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. “Go and find out,” he said. Curiously Lillian went to investigate. Taking hold of the cover’s handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. “Since I couldn’t obtain a pear from a bottle for you,” came Marcus’s voice from behind her, “this was the next best alternative.” Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat. “Mmmm…” She closed her eyes in ecstasy. Looking amused, Marcus turned her to face him. His gaze fell to the corner of her lips, where a stray drop of honey sauce glittered. Ducking his head, he kissed and licked away the sticky drop, the caress of his mouth causing a new pleasurable ache deep inside her. “Delicious,” he whispered, his lips settling more firmly, until she felt as if her blood were flowing in streams of white-hot sparks. She dared to share the taste of wine and cinnamon with him, tentatively exploring his mouth with her tongue, and his response was so encouraging that she wrapped her arms around his neck and pressed herself closer. He was delicious, the taste of his mouth clean and sweet, the feel of his lean, solid body immeasurably exciting. Her lungs expanded with shaky-hot breaths, restrained by the clench of her corset stays, and she broke the kiss with a gasp. “I can’t breathe.” Wordlessly Marcus turned her around and unfastened the gown. Reaching her corset, he untied the laces and loosened them with a series of expert tugs, until the stays expanded and Lillian gulped in relief. “Why did you lace so tightly?” she heard him ask. “Because the dress wouldn’t fasten otherwise. And because, according to my mother, Englishmen prefer their women to be narrow-waisted.” Marcus snorted as he eased her back to face him. “Englishmen prefer women to have larger waists in lieu of fainting from lack of oxygen. We’re rather practical that way.” Noticing that the sleeve of her unfastened gown had slipped over her white shoulder, he lowered his mouth to the smooth curve.

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.

Now alongside Scovell, John eased preserved peaches out of galliot pots of syrup and picked husked walnuts from puncheons of salt. He clarified butter and poured it into rye-paste coffins. From the Master Cook, John learned to set creams with calves' feet, then isinglass, then hartshorn, pouring decoctions into egg-molds to set and be placed in nests of shredded lemon peel. To make cabbage cream he let the thick liquid clot, lifted off the top layer, folded it then repeated the process until the cabbage was sprinkled with rose water and dusted with sugar, ginger and nutmeg. He carved apples into animals and birds. The birds themselves he roasted, minced and folded into beaten egg whites in a foaming forcemeat of fowls. John boiled, coddled, simmered and warmed. He roasted, seared, fried and braised. He poached stock-fish and minced the meats of smoked herrings while Scovell's pans steamed with ancient sauces: black chawdron and bukkenade, sweet and sour egredouce, camelade and peppery gauncil. For the feasts above he cut castellations into pie-coffins and filled them with meats dyed in the colors of Sir William's titled guests. He fashioned palaces from wafers of spiced batter and paste royale, glazing their walls with panes of sugar. For the Bishop of Carrboro they concocted a cathedral. 'Sprinkle salt on the syrup,' Scovell told him, bent over the chafing dish in his chamber. A golden liquor swirled in the pan. 'Very slowly.' 'It will taint the sugar,' John objected. But Scovell shook his head. A day later they lifted off the cold clear crust and John split off a sharp-edged shard. 'Salt,' he said as it slid over his tongue. But little by little the crisp flake sweetened on his tongue. Sugary juices trickled down his throat. He turned to the Master Cook with a puzzled look. 'Brine floats,' Scovell said. 'Syrup sinks.' The Master Cook smiled. 'Patience, remember? Now, to the glaze...

Medicine once consisted of the knowledge of a few simples, to stop the flow of blood, or to heal wounds; then by degrees it reached its present stage of complicated variety. No wonder that in early days medicine had less to do! Men's bodies were still sound and strong; their food was light and not spoiled by art and luxury, whereas when they began to seek dishes not for the sake of removing, but of rousing, the appetite, and devised countless sauces to whet their gluttony, – then what before was nourishment to a hungry man became a burden to the full stomach. 16. Thence come paleness, and a trembling of wine-sodden muscles, and a repulsive thinness, due rather to indigestion than to hunger. Thence weak tottering steps, and a reeling gait just like that of drunkenness. Thence dropsy, spreading under the entire skin, and the belly growing to a paunch through an ill habit of taking more than it can hold. Thence yellow jaundice, discoloured countenances, and bodies that rot inwardly, and fingers that grow knotty when the joints stiffen, and muscles that are numbed and without power of feeling, and palpitation of the heart with its ceaseless pounding. 17. Why need I mention dizziness? Or speak of pain in the eye and in the ear, itching and aching[11] in the fevered brain, and internal ulcers throughout the digestive system? Besides these, there are countless kinds of fever, some acute in their malignity, others creeping upon us with subtle damage, and still others which approach us with chills and severe ague. 18. Why should I mention the other innumerable diseases, the tortures that result from high living?   Men used to be free from such ills, because they had not yet slackened their strength by indulgence, because they had control over themselves, and supplied their own needs.[12] They toughened their bodies by work and real toil, tiring themselves out by running or hunting or tilling the earth. They were refreshed by food in which only a hungry man could take pleasure. Hence, there was no need for all our mighty medical paraphernalia, for so many instruments and pill-boxes. For plain reasons they enjoyed plain health;

When they got to the table, it was easy to recognize some of the dishes just from their pictures in the book. Skillet Broken Lasagna, which smelled of garlic and bright tomato; Fluffy Popovers with Melted Brie and Blackberry Jam (she started eating that the minute she picked it up and could have cried at the sweet, creamy-cheesy contrast to the crisp browned dough). There were also the two versions of the coconut rice, of course, and Trista had placed them next to the platter of gorgeously browned crispy baked chicken with a glass bowl of hot honey, specked with red pepper flakes, next to it, and in front of the beautifully grilled shrimp with serrano brown sugar sauce. Every dish was worthy of an Instagram picture. Which made sense, since Trista had, as Aja had pointed out, done quite a lot of food porn postings. There was also Cool Ranch Taco Salad on the table, which Margo had been tempted to make but, as with the shrimp dish, given that she had been ready to bail on the idea of coming right up to the last second, had thought better of, lest she have taco salad for ten that needed to be eaten in two days. Not that she couldn't have finished all the Doritos that went on top that quickly. But there hadn't been a Dorito in her house since college, and she kind of thought it ought to be a cause for celebration when she finally brought them back over the threshold of Calvin's ex-house. The Deviled Eggs were there too, thank goodness, and tons of them. They were creamy and crunchy and savory, sweet and- thanks to an unexpected pocket of jalapeño- hot, all at the same time. Classic party food. Classic church potluck food too. Whoever made those knew that deviled eggs were almost as compulsively delicious as potato chips with French onion dip. And, arguably, more healthful. Depending on which poison you were okay with and which you were trying to avoid. There was a gorgeous galaxy-colored ceramic plate of balsamic-glazed brussels sprouts, with, from what Margo remembered of the recipe, crispy bacon crumbles, sour cranberries, walnuts, and blue cheese, which was- Margo tasted it with hope and was not disappointed- creamy Gorgonzola Dolce.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

Only as a young man playing pool all night for money had he been able to find what he wanted in life, and then only briefly. People thought pool hustling was corrupt and sleazy, worse than boxing. But to win at pool, to be a professional at it, you had to deliver. In a business you could pretend that skill and determination had brought you along, when it had only been luck and muddle. A pool hustler did not have the freedom to believe that. There were well-paid incompetents everywhere living rich lives. They arrogated to themselves the plush hotel suites and Lear Jets that America provided for the guileful and lucky far more than it did for the wise. You could fake and bluff and luck your way into all of it. Hotel suites overlooking Caribbean private beaches. Bl*wj*bs from women of stunning beauty. Restaurant meals that it took four tuxedoed waiters to serve, with the sauces just right. The lamb or duck in tureen sliced with precise and elegant thinness, sitting just so on the plate, the plate facing you just so on the heavy white linen, the silver fork heavy gleaming in your manicured hand below the broad cloth cuff and mother of pearl buttons. You could get that from luck and deceit even while causing the business or the army or the government that supported you to do poorly at what it did. The world and all its enterprises could slide downhill through stupidity and bad faith. But the long gray limousines would still hum through the streets of New York, of Paris, of Moscow, of Tokyo. Though the men who sat against the soft leather in back with their glasses of 12-year-old scotch might be incapable of anything more than looking important, of wearing the clothes and the hair cuts and the gestures that the world, whether it liked to or not, paid for, and always had paid for. Eddie would lie in bed sometimes at night and think these things in anger, knowing that beneath the anger envy lay like a swamp. A pool hustler had to do what he claimed to be able to do. The risks he took were not underwritten. His skill on the arena of green cloth, cloth that was itself the color of money, could never be only pretense. Pool players were often cheats and liars, petty men whose lives were filled with pretensions, who ran out on their women and walked away from their debts. But on the table with the lights overhead beneath the cigarette smoke and the silent crowd around them in whatever dive of a billiard parlor at four in the morning, they had to find the wherewithal inside themselves to do more than promise excellence. Under whatever lies might fill the life, the excellence had to be there, it had to be delivered. It could not be faked. But Eddie did not make his living that way anymore.