Sausage Making Quotes

Yes, we praise women over 40 for a multitude of reasons. Unfortunately, it's not reciprocal. For every stunning, smart, well-coiffed, hot woman over 40, there is a bald, paunchy relic in yellow pants making a fool of himself with some 22-year old waitress. Ladies, I apologize. For all those men who say, "Why buy the cow when you can get the milk for free?", here's an update for you. Nowadays 80% of women are against marriage. Why? Because women realize it's not worth buying an entire pig just to get a little sausage!

Writing is like sausage making in my view; you'll all be happier in the end if you just eat the final product without knowing what's gone into it.

Remember Love doesn't make the world go round Sex makes it spin for a second or two If you're lucky So do chips, sausage rolls and girls in short skirts Remember Love Lays its fingers on your heart And holds it Under water Remember that When the next girl smiles

Kate makes good sausage," Jim said. Six pairs of eyes stared at me. Thank you, Mr. Wonderful. Just what I needed. "Oh yeah," Andrea snapped her fingers. "The links? The ones we had the beginning of the month? I didn't know you made those. I thought they were bought. They were so good." Her smile was positively cherubic. Of all the times not to be able to shoot laser beams out of my eyes... "What do you put into your sausage, Kate?" Raphael wanted to know, giving me a perfectly innocent look. Werejaguars with big mouths with a pinch of werehyena thrown in. "Venison and rabbit." "That sounds like some fine sausage," Doolittle said. "Will you share the recipe?" "Sure." "I had no idea you were a sausage expert," Curran said with a completely straight face. Die, die, die, die... Even Derek cracked a smile. Raphael put his head down on the table and jerked a little. "Is he choking?" Dali asked, wrinkling her forehead. "No, he just needs a moment," Curran said. "Young bouda males. Easily excitable.

When I am an old woman I shall wear purple with a red hat which doesn't go, and doesn't suit me. And I shall spend my pension on brandy and summer gloves and satin sandles, and say we've no money for butter. I shall sit down on the pavement when I'm tired And gobble up samples in shops and press alarm bells And run my stick along the public railings And make up for the sobriety of my youth. I shall go out in my slippers in the rain and pick flowers in other people's gardens And learn to spit. You can wear terrible shirts and grow more fat And eat three pounds of sausages at a go Or only bread and pickle for a week And hoard pens and pencils and beer mats and things in boxes. But now we must have clothes that keep us dry And pay our rent and not swear in the street And set a good example for the children.

There was something sort of bleak about her tone, rather as if she had swallowed an east wind. This I took to be due to the fact that she probably hadn't breakfasted. It's only after a bit of breakfast that I'm able to regard the world with that sunny cheeriness which makes a fellow the universal favourite. I'm never much of a lad till I've engulfed an egg or two and a beaker of coffee. "I suppose you haven't breakfasted?" "I have not yet breakfasted." "Won't you have an egg or something? Or a sausage or something? Or something?" "No, thank you." She spoke as if she belonged to an anti-sausage league or a league for the suppression of eggs. There was a bit of silence.

That’s right. You seize that woman, Cletus. You make her yours. And then after,” still grinning, Duane dropped his hand on my shoulder and gave me a little shake, “you give that woman your sausage.

He let out a breath that seemed resigned. "Cora better have sausage gravy this mornin'," he said. "Sausage gravy will make it all okay?" "Well, sausage gravy never made anything worse.

Behind all sorrows in the world Klepp saw a ravenous hunger; all human suffering, he believed, could be cured with a portion of blood sausage. What quantities of fresh blood sausage with rings of onion, washed down with beer, Oskar consumed in order to make his friend think his sorrow's name was hunger and not Sister Dorothy.

But, look, it is good to have a dream so long as you do not let it gnaw at the substance of your present. I have seen men consumed by their dreams, and it is a sour business. If you cling too tightly to a dream—a poodle bitch or a personal sausage chef or whatever—then you miss the felicity of your heart beating and the smell of the grass growing and the sounds lizards make when you run through the neighborhood with our friend. Your dream should be like a favorite old bone that you savor and cherish and chew upon gently. Then, rather than stealing from you a wasted sigh or the life of an idle hour, it nourishes you, and you become strangely contented by nostalgia for a possible future, so juicy with possibility and redolent of sautéed garlic and decadent slabs of bacon that you feel full when you’ve eaten nothing. And then, one fine day when the sun smiles upon your snout, then the time is right, you bite down hard. The dream is yours. And then you chew on the next one.

As I grow in age, I value women who are over forty most of all. Here are just a few reasons why: A woman over forty will never wake you in the middle of the night to ask, “What are you thinking?” She doesn’t care what you think. If a woman over forty doesn’t want to watch the game, she doesn’t sit around whining about it. She does something she wants to do. And, it’s usually something more interesting. A woman over forty knows herself well enough to be assured in who she is, what she is, what she wants and from whom. Few women past the age of forty give a hoot what you might think about her or what she’s doing. Women over forty are dignified. They seldom have a screaming match with you at the opera or in the middle of an expensive restaurant. Of course, if you deserve it, they won’t hesitate to shoot you, if they think they can get away with it. Older women are generous with praise, often undeserved. They know what it’s like to be unappreciated. A woman over forty has the self-assurance to introduce you to her women friends. A younger woman with a man will often ignore even her best friend because she doesn’t trust the guy with other women. Women over forty couldn’t care less if you’re attracted to her friends because she knows her friends won’t betray her. Women get psychic as they age. You never have to confess your sins to a woman over forty. They always know. A woman over forty looks good wearing bright red lipstick. This is not true of younger women. Once you get past a wrinkle or two, a woman over forty is far sexier than her younger counterpart. Older women are forthright and honest. They’ll tell you right off if you are a jerk, if you are acting like one! You don’t ever have to wonder where you stand with her. Yes, we praise women over forty for a multitude of reasons. Unfortunately, it’s not reciprocal. For every stunning, smart, well-coiffed hot woman of forty-plus, there is a bald, paunchy relic in yellow pants making a fool of himself with some twenty-two-year-old waitress. Ladies, I apologize. For all those men who say, “Why buy the cow when you can get the milk for free,” here’s an update for you. Now 80 percent of women are against marriage, why? Because women realize it’s not worth buying an entire pig, just to get a little sausage.

[Prince Humperdinck] was seventy-five minutes away from his first female murder, and he wondered if he could get his fingers to her throat before even the start of a scream. He had been practicing on giant sausages all the afternoon and had the movements down pretty pat, but then, giant sausages weren’t necks and all the wishing in the world wouldn’t make them so.

England once there lived a big And wonderfully clever pig. To everybody it was plain That Piggy had a massive brain. He worked out sums inside his head, There was no book he hadn't read. He knew what made an airplane fly, He knew how engines worked and why. He knew all this, but in the end One question drove him round the bend: He simply couldn't puzzle out What LIFE was really all about. What was the reason for his birth? Why was he placed upon this earth? His giant brain went round and round. Alas, no answer could be found. Till suddenly one wondrous night. All in a flash he saw the light. He jumped up like a ballet dancer And yelled, "By gum, I've got the answer!" "They want my bacon slice by slice "To sell at a tremendous price! "They want my tender juicy chops "To put in all the butcher's shops! "They want my pork to make a roast "And that's the part'll cost the most! "They want my sausages in strings! "They even want my chitterlings! "The butcher's shop! The carving knife! "That is the reason for my life!" Such thoughts as these are not designed To give a pig great piece of mind. Next morning, in comes Farmer Bland, A pail of pigswill in his hand, And piggy with a mighty roar, Bashes the farmer to the floor… Now comes the rather grizzly bit So let's not make too much of it, Except that you must understand That Piggy did eat Farmer Bland, He ate him up from head to toe, Chewing the pieces nice and slow. It took an hour to reach the feet, Because there was so much to eat, And when he finished, Pig, of course, Felt absolutely no remorse. Slowly he scratched his brainy head And with a little smile he said, "I had a fairly powerful hunch "That he might have me for his lunch. "And so, because I feared the worst, "I thought I'd better eat him first.

Excuses are things like sausages stuffed with reason, in the skin of a lie.

But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor—blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

I think it’s important to be able to make something, whether it’s shoes or sausage. Food, clothing, and shelter are the basic needs of all people. If you master a trade that serves one of those needs, you will work for a lifetime.

Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

Our metaphors for the operation of the brain are frequently drawn from the production line. We think of the brain as a glorified sausage machine, taking in information from the senses, processing it and regurgitating it in a different form, as thoughts or actions. The digital computer reinforces this idea because it is quite explicitly a machine that does to information what a sausage machine does to pork. Indeed, the brain was the original inspiration and metaphor for the development of the digital computer, and early computers were often described as 'giant brains'. Unfortunately, neuroscientists have sometimes turned this analogy on its head, and based their models of brain function on the workings of the digital computer (for example by assuming that memory is separate and distinct from processing, as it is in a computer). This makes the whole metaphor dangerously self-reinforcing.

I make love like sausage is to bacon as brick is to blanket. Somebody get me some utensils. And some lubrication (not Castrol Motor Oil).


Oberon said from behind the counter. I busied myself making Emily's tea and spoke to him through our link. 'Yes, well, she's decided to take the high road, so I'll be happy to walk it with her as long as she likes.' 'Nope. She's a witch. A polite witch, but still a witch. She's got a charm on her hair that would have had me giving her anything she wanted if I hadn't been wearing protection. Don't take anything from her, by the way.' 'Oh yes she does. Emily has probably already told her.' 'How would you know the difference if she did? You think all sausages are magic.

I mean to say, I know perfectly well that I've got, roughly speaking, half the amount of brain a normal bloke ought to possess. And when a girl comes along who has about twice the regular allowance, she too often makes a bee line for me with the love light in her eyes. I don't know how to account for it, but it is so." "It may be Nature's provision for maintaining the balance of the species, sir."... "At breakfast this morning, when I was eating a sausage, she told me I shouldn't, as modern medical science held that a four-inch sausage contained as many germs as a dead rat. The maternal touch, you understand; fussing over my health.... What's to be done, Jeeves?" "We must think, sir." "You think. I haven't the machinery." "I will most certainly devote my very best attention to the matter, sir, and will endeavour to give satisfaction." Well, that was something. But I was ill at east. Yes, there is no getting away from it, Bertram was ill at ease.

Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.

Listen, if you walk into a whorehouse and find yourself getting sucked off, it’s because you put some money on the counter, not because the gods transported a pair of lips to your cock.’ ‘That’s . . . a really incredible metaphor, Jean, but I think I could use some help translating it.’ ‘What I’m saying is, we have a duty to accept on faith, but also a duty to weigh and judge. Once you insist that some mundane thing was actually the miraculous hand of the gods, why not treat everything that way? When you start finding messages from the heavens in your breakfast sausages, you’ve thrown aside your responsibility to use your head. If the gods wanted credulous idiots for priests, why wouldn’t they make you that way when you were chosen?

Ava darling, I am willing to admit that these stage crew freaks you hang out with are not entirely made of evil. But please, for the love of Han Solo, don't make me eat fish and chips with them. I just ate two pancakes and a quite disgusting sausage, and If I don't get some salad soon I honestly might die.

I make love like I sell sausages to strange women. One at a time, and always covered with a condom (to keep the flies away).

Does it matter that the sausages are local? I’m just going to eat them, not make friends and go to the cinema with them.

How do you make a sausage roll? ... Roll it down a hill!

Cooked sausage, up and down, halfway between cat’s tail and cricket bat. With something to make it smooth, like oil or face cream.

You know Pastor, baking is a real art. Especially bread baking. There is something so divine about it. It is a pure alchemy. And all alchemical elements are there: flour that comes from the earth and represents material, water that you mix with flour to make the dough, air released by the yeast fermentation that makes dough rise, fire that bakes the bread. It is fantastic. And the aroma of hot bread released during baking is the most pleasant fragrance for our senses. Think about that for a moment, Pastor. Any food aroma that we like, no matter how much we like it, gets overwhelming after a while, and we open the kitchen windows and close kitchen doors so the smell doesn’t get into the living room. Any smell, but the smell of freshly baked bread. Did you ever hear anybody complain about the smell of baked bread? Nobody, Pastor! Nobody. You hear people complaining about their neighbors frying fish, roasting pork, barbecuing sausages, but nobody ever complains about the smell of baked bread. And you know why? Because it is divine. It is magic – the magic of the craft.

That’s … a really incredible metaphor, Jean, but I think I could use some help translating it.” “What I’m saying is, we have a duty to accept on faith, but also a duty to weigh and judge. Once you insist that some mundane thing was actually the miraculous hand of the gods, why not treat everything that way? When you start finding messages from the heavens in your breakfast sausages, you’ve thrown aside your responsibility to use your head. If the gods wanted credulous idiots for priests, why wouldn’t they make you that way when you were chosen?

One by one, the three picture-in-picture mini-screens drop off. They’ve grown tired of the geek-speak. They have more important things to do than watch the blow-by-blow engineering sausage-making.

This was fresh, rich, heavenly, succulent, soft, creamy, kiss-my-ass, cows-gotta-die-for-this, delightfully salty, moo-ass, good old white folks cheese, cheese to die for, cheese to make you happy, cheese to beat the cheese boss, cheese for the big cheese, cheese to end the world, cheese so good it inspired a line every first Saturday of the month: mothers, daughters, fathers, grandparents, disabled in wheelchairs, kids, relatives from out of town, white folks from nearby Brooklyn Heights, and even South American workers from the garbage-processing plant on Concord Avenue, all patiently standing in a line that stretched from the interior of Hot Sausage’s boiler room to Building 17’s outer doorway, up the ramp to the sidewalk, curling around the side of the building and to the plaza near the flagpole.

I am not trying to say that a passport photo of himself can cure a gloomy man of a gloom for which there is no ground; for true gloom is by nature groundless; such gloom, ours at least, can be traced to no identifiable cause, and with its almost riotous gratuitousness this gloom of ours attained a pitch of intensity that would yield to nothing. If there was any way of making friends with our gloom, it was through the photos, because in these serial snapshots we found an image of ourselves which, though not exactly clear, was - and that was the essential - passive and neutralized. They gave us a kind of freedom in our dealings with ourselves; we could drink beer, torture our blood sausages, make merry and play. We bent and folded the pictures, and cut them up with little scissors we carried about with us for this precise purpose. We juxtaposed old and new pictures, made ourselves one-eyed or three-eyed, put noses on our ears, made our exposed right ears into organs of speech or silence, combined chins and foreheads. And it was not only each with his own likeness that we made these montages; Klepp borrowed features from me and I from him: thus we succeeded in making new, and we hoped, happier creatures.

It takes a special kind of vigilance to make your way across a continent where people voluntarily ingest tongues, kidneys, horsemeat, frogs’ legs, intestines, sausages made of congealed blood, and the brains of little cows.

That’s my mamma—no problem is so bad a little gravy won’t cure it. She led me into the kitchen. “After a good hot breakfast, and a little lipstick, you’ll feel much better.” Gravy and lipstick. All a girl needs to make it through.

Some friendships are formed by a commonality of interests and ideas: you both love judo or camping or making your own sausage. Other friendships are forged in alliance against a common enemy. David Sedaris To Make a Friend, Be a Friend

And of course, Garrett, who ordered scattered, smothered, and covered waffles with sausage and hash browns, leaves literally a dollar. I don’t get that. Leave a fucking real tip. I throw an extra couple of dollars down myself to make up for it.

One of the gabelle’s most irritating inventions was the sel du devoir, the salt duty. Every person in the Grande Gabelle over the age of eight was required to purchase seven kilograms (15.4 pounds) of salt each year at a fixed high government price. This was far more salt than could possibly be used, unless it was for making salt fish, sausages, hams, and other salt-cured goods. But using the sel du devoir to make salted products was illegal, and, if caught, the perpetrator would be charged with the crime of faux saunage, salt fraud, which carried severe penalties. Many simple acts were grounds for a charge of faux saunage. In the Camargue, shepherds who let their flocks drink the salty pond water could be charged with avoiding the gabelle.

If, instead of saying that thieves will go to prison or liars will go to hell, we could make people think that stealing is as bad as going to a funeral in a coloured tie, or lying as bad as frying a sausage on the parlour fire, we should achieve a colossal reformation.

I wanted to try dainty Italian fare, and bought spicy Bologna sausage, pink papery hams, hard white bread, and chalky cheeses. I also bought the makings of a Mackeroni Pie I had seen made at an inn, and a new sort of green stuff named brockerly that proved a great deal tastier than cabbage.

It was a stamp. It was a yellowy-green color. It showed—Moist peered—a field of cabbages, with some buildings on the horizon. He sniffed. It smelled of cabbages. Oh, yes. “Printed with cabbage ink and using gum made from broccoli, sir,” said Stanley, full of pride. “‘A Salute to the Cabbage Industry of the Sto Plains,’ sir. I think it might do very well. Cabbages are so popular, sir. You can make so many things out of them!” “Well, I can see that—” “There’s cabbage soup, cabbage beer, cabbage fudge, cabbage cake, cream of cabbage—” “Yes, Stanley, I think you—” “—pickled cabbage, cabbage jelly, cabbage salad, boiled cabbage, deep-fried cabbage—” “Yes, but now can—” “—fricassee of cabbage, cabbage chutney, cabbage Surprise, sausages—” “Sausages?” “Filled with cabbage, sir. You can make practically anything with cabbage, sir. Then there’s—” “Cabbage stamps,” said Moist terminally.

Finn stood by the counter, having just finished making his thirteenth cup of coffee of the day. As always, the chicory fumes warmed me from the inside out and made me think of his father. I wished that the old man were here tonight. Fletcher would have known exactly what to do about the mess we were in—the mess I’d dragged us all into by declaring war on Mab in the first place. Finn stared at me with his green eyes. “Any chance of getting something sweet to go with my coffee?” he asked in a hopeful voice. I arched an eyebrow at him. “You mean all those pieces of strawberry pie that you ate for lunch weren’t enough?” “I’m a growing boy,” Finn said in a sincere tone. “I need my vitamins.” Bria snorted. “The only thing that’s growing on you, Lane, is your ego.” Finn sidled up to my sister and gave her a dazzling smile. “Well, other things of mine also tend to swell up in your presence, detective.” I rolled my eyes at Finn’s attempt at witty banter. Jo-Jo just chuckled, amused by his antics. Bria returned Finn’s smile with a syrupy sweet one of her own. “Oh, really? So it’s gone from what, pencil eraser to cocktail sausage by now?” Finn sputtered and almost spit out a mouthful of coffee. His face flushed, and he glared at Bria.

At one point, Tost’s team noticed a serious problem in Velen: there was too much to eat. “Velen was always supposed to be this famine-ridden land,” said Tost, “where people don’t really have a lot of food.” For some reason, though, an environment artist had stocked up many of Velen’s homes, filling the cabinets with sausages and vegetables. It bothered the level designers too much to leave as it was, so they spent hours digging through every village in Velen, taking food away from the people like twisted reverse Robin Hoods. “We had to go through all the houses in this area and make sure there was barely any food,” Tost said.

The bottom line is that Germany is still an underappreciated food country. Furthermore, buying bread, cheese, and especially sausage in the supermarket will almost certainly not be disappointing. The best ethnic food in Germany is often from groups that don’t make their way in very large numbers to the United States.

Give her some sausage. That will make her smile, or gag. Either way her mouth will have something to do. Lucifer ignored the crude thought. He was having such trouble with that nagging voice in his head. It kept trying to escape the pretty cage he’d put it in, and when it did manage to slip out, it suggested the vilest things.

By the end of the day, 24 October 1975 came to be known by Icelandic men as ‘the long Friday’.1 Supermarkets sold out of sausages – ‘the favourite ready meal of the time’. Offices were suddenly flooded with children hopped up on the sweets they had been bribed with in an effort to make them behave. Schools, nurseries, fish factories all either shut down or ran at reduced capacity. And the women? Well, the women were having a Day Off.

HYGGE TIP: CREATE A COOKING CLUB A few years ago, I wanted to create some kind of system that would mean I would get to see some of my good friends on a regular basis, so we formed a cooking club. This was in part prompted by my work, as the importance of our relationships always emerges as a key indicator of why some people are happier than others. Furthermore, I wanted to organize the cooking club in a way that maximized the hygge. So instead of taking turns being the host and cooking for the five or six other people, we always cook together. That is where the hygge is. The rules are simple. Each time there is a theme, or a key ingredient—for example, duck or sausages—each person brings ingredients to make a small dish to fit the theme. It creates a very relaxed, informal, egalitarian setting, where no one person has to cater for the guests—or live up to the standards of the last fancy dinner party.

young ones with respect for their digestions. “Well, you can’t feed it to them anymore. It’s gone way too high.” Her mouth became a straight line. “Not so high. It’s well-salted; we’ve eaten worse. If it’s that bad, the others would be sick and so would I.” He knew enough about homesteaders of whatever religious persuasion to hear what she was really saying: the sausage was all there was, they ate spoiled sausage or nothing. He nodded and walked back to his own seat. His food was in a cornucopia twisted from sheets of the Cincinnati Commercial, three thick sandwiches of lean beef on dark German bread, a strawberry-jam tart, and two apples that he juggled for a few moments to make the children laugh. When he gave the food to Mrs. Sperber, she opened her mouth as though to protest, but then she closed it. A homesteader’s wife needs a healthy dose of realism. “We are obliged to thee, friend,” she said. Across the aisle, the blond woman watched,

Two days earlier, the United States of America had successfully launched its first Space Hotel, a gigantic sausage-shaped capsule no less than one thousand feet long. It was called Space Hotel “U.S.A.” and it was the marvel of the space age. It had inside it a tennis court, a swimming pool, a gymnasium, a children’s playroom and five hundred luxury bedrooms, each with a private bath. It was fully air-conditioned. It was also equipped with a gravity-making machine so that you didn’t float about inside it. You could walk normally.

MRS. BENTLEY’S CHORIZO BREAKFAST BURRITOS Servings: 4 INGREDIENTS FOR THE AVOCADO-TOMATO SALSA 1 large avocado, peeled, pitted, and diced ½ cup diced seeded tomatoes, from 1 to 2 tomatoes 1 small shallot, minced (about 2 tablespoons) 1 clove garlic, minced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice, from 1 lime ½ teaspoon salt ¼ teaspoon ground cumin ¼ cup fresh chopped cilantro FOR THE BURRITOS 4 large eggs ¼ teaspoon smoked paprika ¼ teaspoon salt ½ lb spicy chorizo removed from casings 1⅓ cups (6 oz) shredded Monterey Jack cheese 4 (10-in) burrito-size flour tortillas Vegetable oil INSTRUCTIONS Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside. In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside. Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the pan. Reduce the heat to low. Add the eggs and scramble until just cooked

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 6 Ingredients BISCUITS 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 cup shortening (butter, lard or vegetable shortening) 3/4 cup milk or buttermilk SAUSAGE GRAVY 1-pound breakfast pork sausage 1/3 cup flour 3 cups milk salt and black pepper, as needed Preparation Preheat oven to 450°F. In a large bowl, combine flour, baking powder and salt; cut in shortening until mixture has a crumbly texture. Add milk and mix into a dough, adding flour as needed until dough pulls away from side of bowl. On a lightly floured surface, roll or pat dough ¾-inch thick. Using a biscuit cutter, cut out biscuits, place on a baking sheet. Bake for 15 minutes, or until lightly browned on top. To make gravy: pan fry breakfast sausage until fully cooked, breaking up large pieces. Using a slotted spoon, transfer cooked sausage to bowl. Add flour to pan dripping and whisk until golden. Slowly add milk and whisk over low heat until thickened. Add reserved sausage and stir to blend. Season to taste with salt and black pepper. Serve split biscuits topped with gravy.

The man eyes that were always roaming here and there like the eyes of tigers, those searchlight eyes, needed to be shielded from the alluring and indeed blinding power of us—of our shapely or skinny or fat legs, of our graceful or knobbly or sausage arms, of our peachy or blotchy skins, of our entwining curls of shining hair or our coarse unruly pelts or our straw-like wispy braids, it did not matter. Whatever our shapes and features, we were snares and enticements despite ourselves, we were the innocent and blameless causes that through our very nature could make men drunk with lust, so that they’d stagger and lurch and topple over the verge—The verge of what? we wondered. Was it like a cliff?—and go plunging down in flames, like snowballs made of burning sulphur hurled by the angry hand of God. We were custodians of an invaluable treasure that existed, unseen, inside us; we were precious flowers that had to be kept safely inside glass houses, or else we would be ambushed and our petals would be torn off and our treasure would be stolen and we would be ripped apart and trampled by the ravenous men who might lurk around any corner, out there in the wide sharp-edged sin-ridden world.

JUMBO GINGERBREAD NUT MUFFINS Once you try these jumbo-size, nut- and oil-rich muffins, you will appreciate how filling they are. They are made with eggs, coconut oil, almonds, and other nuts and seeds, so they are also very healthy. You can also add a schmear of cream cheese or a bit of unsweetened fruit butter for extra flavor. To fill out a lunch, add a chunk of cheese, some fresh berries or sliced fruit, or an avocado. While walnuts and pumpkin seeds are called for in the recipe to add crunch, you can substitute your choice of nut or seed, such as pecans, pistachios, or sunflower seeds. A jumbo muffin pan is used in this recipe, but a smaller muffin pan can be substituted. If a smaller pan is used, reduce baking time by about 5 minutes, though always assess doneness by inserting a wooden pick into the center of a muffin and making sure it comes out clean. If you make the smaller size, pack 2 muffins for lunch. Makes 6 4 cups almond meal/flour 1 cup shredded unsweetened coconut ½ cup chopped walnuts ½ cup pumpkin seeds Sweetener equivalent to ¾ cup sugar 2 teaspoons ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground nutmeg ½ teaspoon ground cloves 1 teaspoon sea salt 3 eggs ½ cup coconut oil, melted 1 teaspoon vanilla extract ½ cup water Preheat the oven to 350°F. Place paper liners in a 6-cup jumbo muffin pan or grease the cups with coconut or other oil. In a large bowl, combine the almond meal/flour, coconut, walnuts, pumpkin seeds, sweetener, cinnamon, ginger, nutmeg, cloves, and salt. Mix well. In a medium bowl, whisk the eggs. Stir in the coconut oil, vanilla, and water. Pour the egg mixture into the almond meal mixture and combine thoroughly. Divide the batter evenly among the muffin cups. Bake for 30 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Per serving (1 muffin): 893 calories, 25 g protein, 26 g carbohydrates, 82 g total fat, 30 g saturated fat, 12 g fiber, 333 mg sodium BRATWURST WITH BELL PEPPERS AND SAUERKRAUT Living in Milwaukee has turned me on to the flavors of German-style bratwurst, but any spicy sausage (such as Italian, chorizo, or andouille) will do just fine in this recipe. The quality of the brat or sausage makes the dish, so choose your favorite. The spices used in various sausages will vary, so I kept the spices and flavors of the sauerkraut mixture light. However, this makes the choice of bratwurst or sausage the crucial component of this dish. You can also add ground coriander, nutmeg, and

Jobs also decided to bring his son Reed, then a high school senior, back with him from Hawaii. “I’m going to be in meetings 24/7 for probably two days and I want you to be in every single one because you’ll learn more in those two days than you would in two years at business school,” he told him. “You’re going to be in the room with the best people in the world making really tough decisions and get to see how the sausage is made.” Jobs got a little misty-eyed when he recalled the experience. “I would go through that all again just for that opportunity to have him see me at work,” he said. “He got to see what his dad does.

nasty little dragon. It wouldn’t happen again. He was St George and he would slay the dragon. That was how it worked, wasn’t it? He knew the story. He was a hero, a patron saint. He was England. This country was his. His people were marching towards him from all corners. He would take his throne. But first he had to destroy the dragon. He would butcher him like a piece of meat; a long pig, that’s all he was: cutlets, chops, ribs and chitterlings. He would make sausages out of him, ha, because in the end he was nothing more than a side of pork … No, smaller than that. He was just a lamb. A leg of lamb. Yes. He would slaughter the lamb.

Strong, good smells clash with each other, garlic against cinnamon, savory against sweet. Two dressings, Ma's traditional corn bread version as well as the stuffing she made last year for a change of pace, a buttery version with cherries and sausage and hazelnuts. The herb-brined turkey, probably larger than we need, and a challenge to manhandle into and out of the refrigerator. A deep dish of creamy, smooth mashed potatoes, riced and dried to make them thirsty, then plumped back up with warmed cream and butter. For dessert, a mocha cake I came up with one day. In the batter is barely sweetened chocolate and dark, strong coffee. The layers are sealed together with more chocolate, warmed up with a hint of ancho powder.

MY RECIPE FOR BANGERS AND MASH First off, find a butcher who makes his sausages fresh. Fry up a mixture of onions and bacon and seasoning. Get the spuds on the boil with a dash of vinegar, some chopped onions and salt (seasoning to taste). Chuck in some peas with the spuds. (Throw in some chopped carrots too, if you like.) Now we’re talking. Now, you have a choice of grilling or broiling your bangers or frying. Throw them on low heat with the simmering bacon and onions (or in the cold pan, as the TV lady said, and add the onions and bacon in a bit) and let the fuckers rock gently, turning every few minutes. Mash yer spuds and whatever. Bangers are now fat free (as possible!). Gravy if desired. HP sauce, every man to his own.

I opened the fridge but there was nothing in it; apart from the stubby end of a black pudding sausage wrapped in cling film, which had been in there for god knows how long, as an emergency stash for when we ran out of blood or the butcher's was closed. I chopped it up into little pieces and carried them in the palm of my hand, like I was offering bread crumbs to the birds, while I went around the house one last time. I took little pieces one by one and popped them in my mouth. The black pudding tasted bad, especially so cold from the fridge. And my body couldn't take much of the egg and oats and pepper that were mixed with the blood to make the sausage; I had to spit most of it out. But it was sustenance, enough to tide me over.

The man eyes that were always roaming here and there like the eyes of tigers, those searchlight eyes, needed to be shielded from the alluring and indeed blinding power of us—of our shapely or skinny or fat legs, of our graceful or knobbly or sausage arms, of our peachy or blotchy skins, of our entwining curls of shining hair or our coarse unruly pelts or our straw-like wispy braids, it did not matter. Whatever our shapes and features, we were snares and enticements despite ourselves, we were the innocent and blameless causes that through our very nature could make men drunk with lust, so that they’d stagger and lurch and topple over the verge—The verge of what? we wondered. Was it like a cliff?—and go plunging down in flames, like snowballs made of burning sulphur hurled by the angry hand of God.

Reader, it gives me no pleasure to inform you that behind me was a floor-to-ceiling display, museum, of Tony Packo’s–branded gender pickles—and no, not those gender pickles. There is a second brand of gender pickles, and they are even hornier. It absolutely wrenches my guts to let you know that after ordering the Hungarian hot dog, which I will foreshadow is terrific, I carefully inspected every aggressively anthropomorphized heterosexual pickle, pepper, sausage, and tomato. It makes me sick to know it is my duty as the sole chronicler of This Sort of Thing to disclose what I have learned. It feels awful to share that there appears to be a storyline to this wall of pickles and mustard, a love story I will retell as faithfully as possible. With deepest regrets, this is the story of how the Tony Packo’s pickle and the Tony Packo’s pepper fucked each other and had a baby.

I was always crazy about any Chinese takeout since everything on those long menus is so tempting, but when the craving really hit, the folks at Panda Delight over on Richmond almost knew without asking to pack me up an order of wings, a couple of egg rolls, shrimp dumplings, pork fried rice, and the best General Tso's chicken this side of Hong Kong. When my friend at the shelter, Eileen Silvers, got married at Temple Beth Yeshurum, I had a field day over the roast turkey and lamb and rice and baked salmon and jelly cakes on the reception buffet, and when me and Lyman would go out to Pancho's Cantina for Mexican, nothing would do but to follow up margaritas and a bowl of chunky guacamole and a platter of beef fajitas with a full order of pork carnitas and a few green chile sausages. And don't even ask about the barbecue and links and jalapeño cheese bread and pecan pie at Tinhorn BBQ. Just the thought still makes me drool.

You Are What You Eat Take food for example. We all assume that our craving or disgust is due to something about the food itself - as opposed to being an often arbitrary response preprogrammed by our culture. We understand that Australians prefer cricket to baseball, or that the French somehow find Gerard Depardieu sexy, but how hungry would you have to be before you would consider plucking a moth from the night air and popping it, frantic and dusty, into your mouth? Flap, crunch, ooze. You could wash it down with some saliva beer.How does a plate of sheep brain's sound? Broiled puppy with gravy? May we interest you in pig ears or shrimp heads? Perhaps a deep-fried songbird that you chew up, bones, beak, and all? A game of cricket on a field of grass is one thing, but pan-fried crickets over lemongrass? That's revolting. Or is it? If lamb chops are fine, what makes lamb brains horrible? A pig's shoulder, haunch, and belly are damn fine eatin', but the ears, snout, and feet are gross? How is lobster so different from grasshopper? Who distinguishes delectable from disgusting, and what's their rationale? And what about all the expectations? Grind up those leftover pig parts, stuff 'em in an intestine, and you've got yourself respectable sausage or hot dogs. You may think bacon and eggs just go together, like French fries and ketchup or salt and pepper. But the combination of bacon and eggs for breakfast was dreamed up about a hundred years aqo by an advertising hired to sell more bacon, and the Dutch eat their fries with mayonnaise, not ketchup. Think it's rational to be grossed out by eating bugs? Think again. A hundred grams of dehydrated cricket contains 1,550 milligrams of iron, 340 milligrams of calcium, and 25 milligrams of zinc - three minerals often missing in the diets of the chronic poor. Insects are richer in minerals and healthy fats than beef or pork. Freaked out by the exoskeleton, antennae, and the way too many legs? Then stick to the Turf and forget the Surf because shrimps, crabs, and lobsters are all anthropods, just like grasshoppers. And they eat the nastiest of what sinks to the bottom of the ocean, so don't talk about bugs' disgusting diets. Anyway, you may have bug parts stuck between your teeth right now. The Food and Drug Administration tells its inspectors to ignore insect parts in black pepper unless they find more than 475 of them per 50 grams, on average. A fact sheet from Ohio State University estimates that Americans unknowingly eat an average of between one and two pounds of insects per year. An Italian professor recently published Ecological Implications of Mini-livestock: Potential of Insects, Rodents, Frogs and Snails. (Minicowpokes sold separately.) Writing in Slate.com, William Saletan tells us about a company by the name of Sunrise Land Shrimp. The company's logo: "Mmm. That's good Land Shrimp!" Three guesses what Land Shrimp is. (20-21)

the foot of the downhill Eighties lay the Hudson, as dense as mercury. On the points of radio towers in New Jersey red lights like small hearts beat or tingled. In midstreet, on the benches, old people: on faces, on heads, the strong marks of decay: the big legs of women and blotted eyes of men, sunken mouths and inky nostrils. It was the normal hour for bats swooping raggedly (Ludeyville), or pieces of paper (New York) to remind Herzog of bats. An escaped balloon was fleeing like a sperm, black and quick into the orange dust of the west. He crossed the street, making a detour to avoid a fog of grilled chicken and sausage. The crowd was traipsing over the broad sidewalk. Moses took a keen interest in the uptown public, its theatrical spirit, its performers—the transvestite homosexuals painted with great originality, the wigged women, the lesbians looking so male you had to wait for them to pass and see them from behind to determine their true sex, hair dyes of every shade.

There is a feeling which persists in England that making a sandwich interesting, attractive, or in any way pleasant to eat is something sinful that only foreigners do. “Make ’em dry” is the instruction buried somewhere in the collective national consciousness, “make ’em rubbery. If you have to keep the buggers fresh, do it by washing ’em once a week.” It is by eating sandwiches in pubs at Saturday lunchtime that the British seek to atone for whatever their national sins have been. They’re not altogether clear what those sins are, and don’t want to know either. Sins are not the sort of things one wants to know about. But whatever sins there are are amply atoned for by the sandwiches they make themselves eat. If there is anything worse than the sandwiches, it is the sausages which sit next to them. Joyless tubes, full of gristle, floating in a sea of something hot and sad, stuck with a plastic pin in the shape of a chef’s hat: a memorial, one feels, for some chef who hated the world, and died, forgotten and alone among his cats on a back stair in Stepney.

Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.

Kendra rubbed her eyes. She had slept in her clothes. “Come in, then.” The door opened and Cody entered with a tray. “Scrambled eggs, sausage, bacon, toast, yogurt, and juice,” he announced, setting the tray on the desk. “You barge down the stairs, infuriate Torina, and end up with a first-rate breakfast. Maybe I should start acting a little less compliant!” “Don’t get too jealous. This may be my last meal.” Cody shrugged. “They’re expecting visitors. They told me to deliver this. I’m supposed to suggest that you be on your best behavior. So I’ve suggested it.” “You want some bacon or something?” He hesitated. “I couldn’t take your food.” “Have a strip. And some sausage, too. How am I supposed to eat all that?” “Personally, I’d use the toast to make a breakfast sandwich. If you’re willing to part with a strip and a link, I’ll call it my tip.” Cody placed some bacon and sausage on a napkin and exited the room. She heard the lock reengage. Kendra sat at the desk. Molten cheese glued chunks of ham to the fluffy eggs. The sausages glistened with grease but tasted good, and the bacon had a pleasant crunch. As she was sipping some juice, the door unlocked and Torina entered, wearing a flirtatious sundress and sandals. “He’s here,” she announced, girlishly flustered. “Did

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

I was settin’ at this restaurant When the waiter came up and said, “What do you want?” I looked at the menu—it looked so nice Till he said, “Let me give you a little advice.” He said, “Spaghetti and potatoes got too much starch, Pork chops and sausage are bad for your heart. There's hormones in chicken and beef and veal, Bowl of ravioli is a dead man’s meal. Bread's got preservatives, there's nitrites in ham, Artificial coloring in jellies and jam. Stay away from doughnuts, run away from pie, Pepperoni pizza is a sure way to die. Sugar’s gonna rot your teeth and make you put on weight, Artificial sweetener’s got cyclamates. Eggs are high cholesterol, too much fat in cheese, Coffee ruins your kidneys and so do teas. Fish got too much mercury, red meat is poison, Salt's gonna send your blood pressure risin’. Hot dogs and bologna got deadly red dyes, Vegetables and fruits are sprayed with pesticides.” So I said, “What can I eat that's gonna make me last?” He said, “A small drink of water in a sterilized glass.” And then he stopped and he thought for a minute, And said, “Never mind the water—there’s carcinogens in it.” So I got up from the table and walked out in the street, Realizin’ there was absolutely nothing I could eat. So I haven't eaten for a month and I don't feel too fine, But I know that I'll be healthy for a long, long time.

Frankie turned back and forth in front of the three-way mirror. "I have absolutely no ass whatsoever." A few feet away,a woman whose designer velour fit her like a sausage casing, gave an amused snort. "Honey," she said over a display of two-hundred-dollar T-shirts. "I have been waiting forty years to say those words." Frankie padded toward her in his socks and Alexander McQuenn pants.He thrust his hands into the pockets, pulling the fabric tighter, and presented her with his outthrust bottom. "Honestly. This is what you want?" She lasted about five seconds before grinning-and sighing at the same time. "No,I guess not." He turned around, leaned in, and informed her conspiratorially, "There is not a T-shirt on earth worth that much." She looked down at the plain blue cotton in her hands. "You are so right." She put it back. "And with that face, sweetie, you could have the ass of a rhino and no one would notice.I'm just saying." "What does she know?" he muttered when she'd gone. "What good has this face done me?" Apparently, Connor hadn't been quite as available as he'd let on. Apparently, along with dancing, juggling was one of his talents. "You couldn't have known," Sadie said gently. "Oh,yes,I could.I mean, he's a guy,isn't he?" There's not much you can say to a boy when he makes a statement like that. So we just scooted in until we were up against Frankie's thin shoulders, bookending him.

Fifty miles out of Prague, the halved carcass of a freshly killed hog hangs, still steaming in the cold, from what looks like a child’s swing set. It’s a wet, drizzling morning and your feet are sopping and you’ve been warming yourself against the chill by huddling around the small fire over which a pot of pig parts boils. The butcher’s family and friends are drinking slivovitz and beer, and though noon is still a few hours off, you’ve had quite a few of both. Someone calls you inside to the tiled workspace, where the butcher has mixed the pig’s blood with cooked onions and spices and crumbs of country bread, and he’s ready to fill the casings. Usually, they slip the casing over a metal tube, turn on the grinding machine, cram in the forcemeat or filling, and the sausages fill like magic. This guy does it differently. He chops everything by hand. A wet mesa of black filling covers his cutting board, barely retaining its shape—yet he grabs the casing in one hand, puts two fingers in one open end, makes the “V” sign, stretching it disturbingly, and reaches with the other—then buries both his hands in the mix. A whirlwind of movement as he squeezes with his right hand, using his palm like a funnel, somehow squirting the bloody, barely containable stuff straight into the opening. He does this again and again with breathtaking speed, mowing his way across the wooden table, like a thresher cutting a row through a cornfield, a long, plump, rapidly growing, glistening, fully filled length of sausage engorging to his left as he moves. It’s a dark, purplish color through the translucent membrane. An assistant pinches off links, pins them with broken bits of wooden skewer. In moments, they are done.

It's hard to form a lasting connection when your permanent address is an eight-inch mailbox in the UPS store. Still,as I inch my way closer, I can't help the way my breath hitches, the way my insides thrum and swirl. And when he turns,flashing me that slow, languorous smile that's about to make him world famous,his eyes meeting mine when he says, "Hey,Daire-Happy Sweet Sixteen," I can't help but think of the millions of girls who would do just about anything to stand in my pointy blue babouches. I return the smile, flick a little wave of my hand, then bury it in the side pocket of the olive-green army jacket I always wear. Pretending not to notice the way his gaze roams over me, straying from my waist-length brown hair peeking out from my scarf, to the tie-dyed tank top that clings under my jacket,to the skinny dark denim jeans,all the way down to the brand-new slippers I wear on my feet. "Nice." He places his foot beside mine, providing me with a view of the his-and-hers version of the very same shoe. Laughing when he adds, "Maybe we can start a trend when we head back to the States.What do you think?" We. There is no we. I know it.He knows it.And it bugs me that he tries to pretend otherwise. The cameras stopped rolling hours ago, and yet here he is,still playing a role. Acting as though our brief, on-location hookup means something more. Acting like we won't really end long before our passports are stamped RETURN. And that's all it takes for those annoyingly soft girly feelings to vanish as quickly as a flame in the rain. Allowing the Daire I know,the Daire I've honed myself to be, to stand in her palce. "Doubtful." I smirk,kicking his shoe with mine.A little harder then necessary, but then again,he deserves it for thinking I'm lame enough to fall for his act. "So,what do you say-food? I'm dying for one of those beef brochettes,maybe even a sausage one too.Oh-and some fries would be good!" I make for the food stalls,but Vane has another idea. His hand reaches for mine,fingers entwining until they're laced nice and tight. "In a minute," he says,pulling me so close my hip bumps against his. "I thought we might do something special-in honor of your birthday and all.What do you think about matching tattoos?" I gape.Surely he's joking. "Yeah,you know,mehndi. Nothing permanent.Still,I thought it could be kinda cool." He arcs his left brow in his trademark Vane Wick wau,and I have to fight not to frown in return. Nothing permanent. That's my theme song-my mission statement,if you will. Still,mehndi's not quite the same as a press-on. It has its own life span. One that will linger long after Vane's studio-financed, private jet lifts him high into the sky and right out of my life. Though I don't mention any of that, instead I just say, "You know the director will kill you if you show up on set tomorrow covered in henna." Vane shrugs. Shrugs in a way I've seen too many times, on too many young actors before him.He's in full-on star-power mode.Think he's indispensable. That he's the only seventeen-year-old guy with a hint of talent,golden skin, wavy blond hair, and piercing blue eyes that can light up a screen and make the girls (and most of their moms) swoon. It's a dangerous way to see yourself-especially when you make your living in Hollywood. It's the kind of thinking that leads straight to multiple rehab stints, trashy reality TV shows, desperate ghostwritten memoirs, and low-budget movies that go straight to DVD.

Would the pair of you like to turn your backs so you exclude us more effectively?” Jode asks. “We’re just adding to the list.” I hold up my journal. “Daryn.” Gideon shakes his head, pretending to be disappointed. “It’s our list.” “A list?” Jode leans back, resting his head against his bag. “What’s this list about?” Rather than explain it, I just lean over and give it to him. Gideon puts his hand over his heart and winces. “I hate sharing, Martin.” I lean up, whispering in his ear. “Some things are only for you.” He gives me a long unblinking look that makes my face burn and my body feel light and hot. “This is an outrage,” Jode says dryly. “I’m in here once and Gideon is here … two, three, four times?” “Three,” I say. “The last one doesn’t really count.” “Oh, it counts,” Gideon says. “How many times am I in it?” Marcus asks. “Are you guys making this a competition?” “Of course.” “Yeah.” “Definitely. And I’m dominating.” “For real,” Marcus says. “How many times am I on there?” “Once, like me. For your winning smile.” Jode closes the notebook and tosses it to Marcus. “But don’t let it go to your head. Gideon’s arse has a spot on the list as well.” Gideon looks at me and winks. “Like I said, dominating.” “Dare, you got a pen?” Marcus asks. This catches me by surprise for a moment. “Yes.” I toss it to him, smiling. This is perfect. Whatever he adds, it’s already perfect. As Marcus writes, Jode leans back and gazes up at the trees. “You’re thinking it’ll be five for you after this. Aren’t you, Gideon?” “You know me well, Ellis.” Marcus finishes writing. He sets the pen in the fold and hands the journal to Gideon. I lean in and read. Marcus’s handwriting is elegant cursive—almost astonishingly elegant. And what he wrote is, as expected, perfection. Even better is that Gideon reads it aloud. “‘Twenty-eight. The family you make.’” He looks at Marcus. “Damn right, bro. This is the best one here.” He looks at me. “Tied with fourteen.” “Ah, yes,” Jode says. “Gideon’s Super Lips.” Marcus shakes his head at me. “Why?” “It was a mistake. I wrote it before the list went public. What’s your addition, Jode? It can be anything. Anything that has significance to you.” “Full English breakfast,” he says, without missing a beat. “Bacon, eggs, sausages, baked beans, grilled tomato, mushrooms, toast, marmalade. With tea, of course. One of life’s undeniable pleasures.” My mouth instantly waters. “Well, it’s no trail mix, but all right.” I add “English Breakfast” to the list.

Socrates: So now you won't acknowledge any gods except the ones we do--Chaos, the Clouds, the Tongue--just these three? Strepsiades: Absolutely-- I'd refuse to talk to any other gods, if I ran into them--and I decline to sacrifice or pour libations to them. I'll not provide them any incense... I want to twist all legal verdicts in my favor, to evade my creditors. Chorus Leader: You'll get that, just what you desire. For what you want is nothing special. So be confident--give yourself over to our agents here. Strepsiades: I'll do that--I'll place my trust in you. Necessity is weighing me down--the horses, those thoroughbreds, my marriage--all that has worn me out. So now, this body of mine I'll give to them, with no strings attached, to do with as they like--to suffer blows, go without food and drink, live like a pig, to freeze or have my skin flayed for a pouch-- if I can just get out of all my debt and make men think of me as bold and glib, as fearless, impudent, detestable, one who cobbles lies together, makes up words, a practiced legal rogue, a statute book, a chattering fox, sly and needle sharp, a slippery fraud, a sticky rascal, foul whipping boy or twisted villain, troublemaker, or idly prattling fool. If they can make those who run into me call me these names, they can do what they want--no questions asked. If, by Demeter, they're keen, they can convert me into sausages and serve me up to men who think deep thoughts. Chorus: Here's a man whose mind's now smart, no holding back--prepared to start. When you have learned all this from me you know your glory will arise among all men to heaven's skies. Strepsiades: And what will I get out of this? Chorus: For all time, you'll live with me a life most people truly envy. Strepsiades: You mean one day I'll really see that? Chorus: Hordes will sit outside your door wanting your advice and more-- to talk, to place their trust in you for their affairs and lawsuits, too, things which merit your great mind. They'll leave you lots of cash behind. Chorus Leader: [to Socrates] So get started with this old man's lessons, what you intend to teach him first of all--rouse his mind, test his intellectual powers. Socrates: Come on then, tell me the sort of man you are--once I know that, I can bring to bear on you my latest batteries with full effect. Strepsiades: What's that? By god, are you assaulting me? Socrates: No--I want to learn some things from you. What about your memory? Strepsiades: To tell the truth, it works two ways. If someone owes me something, I remember really well. But if it's poor me that owes the money, I forget a lot. Socrates: Do you have a natural gift for speech? Strepsiades: Not for speaking--only for evading debt. Socrates: ... Now, what do you do if someone hits you? Strepsiades: If I get hit, I wait around a while, then find witnesses, hang around some more, then go to court.

I leave him there and head for the kitchen, sighing when I see a chair shoved over to the counter, Maddie standing on it, digging through the cabinets. “What do you think you’re doing, little girl?” “Looking for the Lucky Charms,” she says as I pull her down and set her on her feet. “I’m afraid we’re all out.” I grab a box of Cheerios. “How about these?” She makes a face of disgust. “Raisin Bran?” Another face. “How about some cottage cheese?” She pretends to gag. “Uh, well, how about—?” “How about I take you out for breakfast?” Jonathan suggests, stepping into the kitchen. “Pancakes, sausage, eggs…” “Bacon!” Maddie declares. “I don’t know,” I say. “I’m not sure that’s a good idea, you know, with the whole you being you thing.” “Me being me,” he says. “Yeah, chances are you’ll get recognized and then have to explain this whole thing and well, you know, I’m not sure it’s worth it for some breakfast.” “But it might be bacon,” Maddie whines. Jonathan hesitates, thinking it over, glancing between us before he says, “I know somewhere we can go.” Mrs. McKleski’s place. Landing Inn. That’s where he takes us. Maddie and I stand in the woman’s foyer in our pajamas, while Jonathan wears just the leather pants from the Knightmare costume. Mrs. McKleski looks at us like we’ve gone crazy, and I instantly want to be anywhere else in the world, but it’s too late, because Maddie’s been promised some bacon. “You want breakfast,” Mrs. McKleski says. “That’s what you’re telling me?” He nods. “Yes, ma'am.” She stares at him. Hard. I expect a denial, because this whole idea is absurd, but after a moment, she lets out a resigned sigh. “Fine, but go put on some clothes,” she says. “This is an inn, Mr. Cunningham, not Chippendales. I won’t have you at my breakfast table looking like a gigolo.” He cocks an eyebrow at the woman. “Wasn’t aware you knew what a gigolo was.” “Go,” she says pointedly, “before I change my mind.” “Yes, ma’am,” he says, flashing her a smile before turning to me and nodding toward the stairs. “Join me?” I stare at him, not moving. He steps closer. “Please?” “Fine,” I mumble, glancing at Maddie, not wanting to cause a scene. “Hey, sweetheart, why don’t you have a seat in the living room?” “Nonsense,” Mrs. McKleski says. “She can come help me cook. Teach her some responsibility. Not sure her father ever learned any.” Jonathan scowls before again motioning for me to follow him. “And no hanky-panky,” Mrs. McKleski calls to us as we start upstairs. “What’s the hanky-panky?” Maddie asks, following the woman to the kitchen. “She means the hokey-pokey,” I yell down before Mrs. McKleski can answer, because there’s no telling how that woman would explain it. “Oh, I like the hokey-pokey!” Maddie looks at the woman with confusion. “Why don’t you wanna play it?” “Too messy,” Mrs. McKleski grumbles. “All that turning yourself around.” Shaking my head, I go upstairs, stalling right inside the room as Jonathan sorts through his belongings to find some clothes.

Wyatt." She tore it open and stood there, drinking him in.Just the sight of him had her heart doing a happy dance in her chest. "Don't throw me out." He lifted a hand. "I come in peace.With food." When she didn't say a word he added, "Pizza.With all your favorite toppings.Sausage, mushrooms, green..." "Well,then." To hide the unexpected tears that sprang to her eyes,she turned away quickly. "Since you went to so much trouble,you may as well come in." "It was no trouble.I just rode a hundred miles on my Harley,fought my way through the smoke screen at the Fortune Saloon,had to fend off Daffy's attempts to have her way with me, and discovered that I'd left my wallet back at the ranch,which meant I had to sign away my life before Vi would turn over this pizza,wine,and dessert. But hey, no trouble at all.It's the sort of thing I do nearly every day." He followed her to the kitchen, where he set down the pizza box and a brown bag. He glanced over at the stove. "Are you going to lift that kettle, or did I interrupt you making a recording of you whistling along with it in harmony?" Despite her tears,she found herself laughing hysterically at his silly banter. Oh,how she'd missed it. He set the kettle aside.The sudden silence was shocking. Because she had her back to him, he fought the urge to touch her.Instead he studied the way her shoulders were shaking. Troubled,he realized he'd made her cry. "Sorry." Deflated,his tone lowered. "I guess this was a bad idea." "Wyatt." He paused. "It was a good idea.A very good idea." She turned,and he saw the tears coursing down her cheeks. "Oh,God,Marilee,I'm sorry.I didn't mean to make you..." "I'm not crying." She brushed furiously at the tears. "I mean I was,but then you made me laugh and..." "This is how you laugh?" He caught her by the shoulders and held her a little away. "Woman,I didn't realize just how weird you are. Wait a minute.Do you think being weird might be contagious? Maybe I ought to get out of here before I turn weird,too." The more she laughed,the harder the tears fell. Through a torrent of tears she wrapped her arms around his waist and held on, burying her face in his neck. "You can't leave.I won't let you." He tipped up her face,wiping her tears with his thumbs. "You mean that? You really don't want me to go?" "I don't.I really want you to stay, Wyatt." "For dinner?" "And more." "Dessert?" "And more." His smile was quick and dangerous. "I'm beginning to like the 'and more.'" She smiled through her tears. "Me,too." "Maybe we could have the 'and more' as an appetizer, before the pizza." Her laughter bubbled up and over, wrapping itself around his heart. "Oh, how I've missed your silly sense of humor." "You have?" "I have.I've missed everything about you." "Everything?" He leaned close to nibble her ear,sending a series of delicious shivers along her spine. "Everything." Catching his hand,she led him to the bedroom. "I worked very hard today making up the bed with fresh linens. Want to be the first to mess it up?" He looked from the bed to her and then back again. "Oh,yeah." He drew her close and brushed her mouth with his. Just a soft,butterfly kiss, but she felt it all the way to her toes. "I mean I want to really, really mess it up." "Me,t..." And then there was no need for words.

I can’t remember a specific time when the comments and the name-calling started, but one evening in November it all got much worse,’ she said. ‘My brother Tobias and me were doing our homework at the dining room table like we always did.’ ‘You’ve got a brother?’ She hesitated before nodding. ‘Papa was working late at the clinic in a friend’s back room – it was against the law for Jews to work as doctors. Mama was making supper in the kitchen, and I remember her cursing because she’d just burned her hand on the griddle. Tobias and me couldn’t stop laughing because Mama never swore.’ The memory of it made her mouth twitch in an almost-smile. Then someone banged on our front door. It was late – too late for social calling. Mama told us not to answer it. Everyone knew someone who’d had a knock on the door like that.’ ‘Who was it?’ ‘The police, usually. Sometimes Hitler’s soldiers. It was never for a good reason, and it never ended happily. We all dreaded it happening to us. So, Mama turned the lights out and put her hand over the dog’s nose.’ Esther, glancing sideways at me, explained: ‘We had a sausage dog called Gerta who barked at everything. ‘The knocking went on and they started shouting through the letter box, saying they’d burn the house down if we didn’t answer the door. Mama told us to hide under the table and went to speak to them. They wanted Papa. They said he’d been treating non-Jewish patients at the clinic and it had to stop. Mama told them he wasn’t here but they didn’t believe her and came in anyway. There were four of them in Nazi uniform, stomping through our house in their filthy great boots. Finding us hiding under the table, they decided to take Tobias as a substitute for Papa. ‘When your husband hands himself in, we’ll release the boy,’ was what they said. ‘It was cold outside – a freezing Austrian winter’s night – but they wouldn’t let Tobias fetch his coat. As soon as they laid hands on him, Mama started screaming. She let go of Gerta and grabbed Tobias – we both did – pulling on his arms, yelling that they couldn’t take him, that he’d done nothing wrong. Gerta was barking. I saw one of the men swing his boot at ther. She went flying across the room, hitting the mantelpiece. It was awful. She didn’t bark after that.’ It took a moment for the horror of what she was saying to sink in. ‘Don’t tell me any more if you don’t want to,’ I said gently. She stared straight ahead like she hadn’t heard me. ‘They took my brother anyway. He was ten years old. ‘We ran into the street after them, and it was chaos – like the end of the world or something. The whole town was fully of Nazi uniforms. There were broken windows, burning houses, people sobbing in the gutter. The synagogue at the end of our street was on fire. I was terrified. So terrified I couldn’t move. But Mum kept running. Shouting and yelling and running after my brother. I didn’t see what happened but I heard the gunshot.’ She stopped. Rubbed her face in her hands. ‘Afterwards they gave it a very pretty name: Kristallnacht – meaning “the night of broken glass”. But it was the night I lost my mother and my brother. I was sent away soon after as part of the Kindertransport, though Papa never got used to losing us all at once. Nor did I. That’s why he came to find me. He always promised he’d try.’ Anything I might’ve said stayed stuck in my throat. There weren’t words for it, not really. So I put my arm through Esther’s and we sat, gazing out to sea, two old enemies who were, at last, friends. She was right – it was her story to tell. And I could think of plenty who might benefit from hearing it.

Marvin stood there. ‘Out of my way little robot,’ growled the tank. ‘I’m afraid,’ said Marvin, ‘that I’ve been left here to stop you.’ The probe extended again for a quick recheck. It withdrew again. ‘You? Stop me?’ roared the tank, ‘Go on!’ ‘No, really I have,’ said Marvin simply. ‘What are you armed with?’ roared the tank in disbelief. ‘Guess,’ said Marvin. The tank’s engines rumbled, its gears ground. Molecule-sized electronic relays deep in its micro-brain flipped backwards and forwards in consternation. ‘Guess?’ said the tank. ‘Yes, go on,’ said Marvin to the huge battle machine, ‘you’ll never guess.’ ‘Errrmmm …’ said the machine, vibrating with unaccustomed thought, ‘laser beams?’ Marvin shook his head solemnly. ‘No,’ muttered the machine in its deep gutteral rumble, ‘Too obvious. Anti-matter ray?’ it hazarded. ‘Far too obvious,’ admonished Marvin. ‘Yes,’ grumbled the machine, somewhat abashed, ‘Er … how about an electron ram?’ This was new to Marvin. ‘What’s that?’ he said. ‘One of these,’ said the machine with enthusiasm. From its turret emerged a sharp prong which spat a single lethal blaze of light. Behind Marvin a wall roared and collapsed as a heap of dust. The dust billowed briefly, then settled. ‘No,’ said Marvin, ‘not one of those.’ ‘Good though, isn’t it?’ ‘Very good,’ agreed Marvin. ‘I know,’ said the Frogstar battle machine, after another moment’s consideration, ‘you must have one of those new Xanthic Re-Structron Destabilized Zenon Emitters!’ 'Nice, aren’t they?’ agreed Marvin. ‘That’s what you’ve got?’ said the machine in condiderable awe. ‘No,’ said Marvin. ‘Oh,’ said the machine, disappointed, ‘then it must be …’ ‘You’re thinking along the wrong lines,’ said Marvin, ‘You’re failing to take into account something fairly basic in the relationship between men and robots.’ ‘Er, I know,’ said the battle machine, 'is it … ’ it tailed off into thought again. ‘Just think,’ urged Marvin, ‘they left me, an ordinary, menial robot, to stop you, a gigantic heavy-duty battle machine, whilst they ran off to save themselves. What do you think they would leave me with?’ ‘Oooh er,’ muttered the machine in alarm, ‘something pretty damn devastating I should expect.’ ‘Expect!’ said Marvin. ‘Oh yes, expect. I’ll tell you what they gave me to protect myself with shall I?’ ‘Yes, alright,’ said the battle machine, bracing itself. ‘Nothing,’ said Marvin. There was a dangerous pause. 'Nothing?’ roared the battle machine. ‘Nothing at all,’ intoned Marvin dismally, ‘not an electronic sausage.’ The machine heaved about with fury. ‘Well doesn’t that just take the biscuit!’ it roared, ‘Nothing, eh?’ Just don’t think, do they?’ ‘And me,’ said Marvin in a soft low voice, ‘with this terrible pain in all the diodes down my left side.’ ‘Makes you spit, doesn’t it?’ ‘Yes,’ agreed Marvin with feeling. ‘Hell that makes me angry,’ bellowed the machine, ‘think I’ll smash that wall down!’ The electron ram stabbed out another searing blaze of light and took out the wall next to the machine. ‘How do you think I feel?’ said Marvin bitterly. ‘Just ran off and left you did they?’ the Machine thundered. ‘Yes,’ said Marvin. ‘I think I’ll shoot down their bloody ceiling as well!’ raged the tank. It took out the ceiling of the bridge. ‘That’s very impressive,’ murmured Marvin. ‘You ain’t seen nothing yet,’ promised the machine, ‘I can take out this floor too, no trouble!’ It took out the floor too. ‘Hells bells!’ the machine roared as it plummeted fifteen storeys and smashed itself to bits on the ground below. ‘What a depressingly stupid machine,’ said Marvin and trudged away.

Misdemeanor Mushrooms Preheat oven to 325 degrees F., rack in the middle position   This recipe is from Bill Jessup, Charlie Jessup’s cousin and he’s a detective. Charlie says he calls these “Misdemeanor Mushrooms,” because they’re so good they ought to be illegal.   2 pounds pork sausage 3 cloves of finely chopped garlic 2 Tablespoons ground sage 8-ounce package cream cheese 1 Tablespoon parsley 1 ounce Marsala wine (optional) 1 pound medium to large mushrooms Parmesan cheese (to sprinkle)   In a large, non-stick skillet, combine sausage, garlic and sage. Sauté until sausage is browned and garlic is translucent. Drain fat from skillet and add softened, cubed cream cheese and parsley. Simmer for 10 minutes, stir in the wine (if you want to use it,) remove from heat, and cover. Wash mushrooms. Remove stems and set caps aside. Chop the stems very fine and stir into the sausage/ cheese mixture. Brush caps with melted butter and arrange cap-down on a non-stick baking sheet. (Bill says if you shave just a bit from the bottom of the cap to make them flat, they’ll sit on the pan a lot better.) Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese. Bake in a 325-degree F. oven for 15 minutes. Yield: Serves 15 to 20 people as an appetizer (unless Charlie

Sauerkraut & Pork Makes 4 to 6 servings 20-oz. can sauerkraut 1/3 c. brown sugar, packed 1-1/2 lbs. pork sausage links, sliced 1 onion, sliced Combine sauerkraut and brown sugar in a slow cooker; mix well. Arrange sausage and onion on top. Cover and cook on high setting for 2 hours, adding water if necessary. Reduce heat to low setting; cover and cook for an additional 2 hours.

Spicy Jambalaya Serves 6 A Creole specialty that’ll make you feel like you’re dining in New Orleans, this is a stick-to-the-ribs dish that boasts shrimp, turkey sausage, and chicken breast. Adjust the cayenne pepper according to how much heat you like in your food. If you’re following the 1,200-calorie plan, be sure to remove your portion before adding the rice to the pot. Cooking spray 2 teaspoons olive oil 1 medium onion, peeled and chopped 2 ribs celery, no leaves, chopped ½ green pepper, seeded, cored, and chopped 2 tablespoons tomato paste 1½ teaspoons dried basil ¼ teaspoon cayenne pepper 1 teaspoon salt 3 garlic cloves, peeled and chopped ½ pound turkey sausage, sliced ½ pound boneless chicken breast, cut into large cubes 2 cans (14.5 ounces each) stewed tomatoes prepared with garlic and pepper 2 ounces diced pimiento, well drained 2 bay leaves 3 cups cooked white rice ½ pound medium shrimp, peeled and deveined (thawed if frozen) 1. Spray a large heavy nonstick skillet with cooking spray. Add the olive oil, onion, celery, and green pepper. Cook over medium-high heat, stirring, for 5 minutes. 2. Stir in the tomato paste, basil, cayenne pepper, salt, garlic, turkey sausage, and chicken. Cook for 5 minutes, stirring. Add the stewed tomatoes, pimiento, and bay leaves and cook for another 5 minutes, or until the meat is thoroughly cooked. 3. Remove the bay leaves. Stir in the rice1 and the shrimp and cook for another 5 minutes, or until the shrimp is cooked and the jambalaya is thoroughly hot.

You should look for meats labeled “uncured” and without sodium nitrite listed on the label (not to be confused with nitrates). Of course, also make sure processed meats contain no wheat, cornstarch, or other hidden grains, particularly lunchmeats, sausage, and deli meats.

Gravy is what Italian-Americans call tomato sauce, the three-hour kind with enough meat to feed a small country. My mother makes a huge pot of it every Sunday. It isn't so much about cooking as it is about connecting with her heritage. She likes knowing that generations of her maternal ancestors spent their Sunday mornings stirring what they called 'ragu' in their own kitchens. Even when we ate Sunday dinners at Nonna's, my mother made her own gravy before we went. She'd give half the pot to me to bring to the city, and before the end of the week we had each used up our share for lasagne, sausage-and-pepper sandwiches, baked stuffed peppers, and veal parmigiana.

Miranda, honey, sit down. I wish you’d eat something.” Peering out the window, Aunt Teeta gave a shudder. “Y’all be sure and take umbrellas. There’s supposed to be a doozy of a storm coming in.” “How much of a doozy?” Etienne asked. “Medium doozy or big doozy?” Aunt Teeta flapped her dishtowel at him. “Monster doozy. Big bad winds, flash-flood rain, and maybe even tornadoes kind of doozy. Miranda, don’t you feel well?” “Just”--Miranda brushed it off--“kind of sick to my stomach, I guess.” “What, darlin’, something keep you awake last night?” Etienne stared at her. Gage stared at her. Aunt Teeta stared at her. Thank God for Gage, who finally seemed to sense her growing distress. Cramming the last bite of sausage into his mouth, he scraped back his chair from the table. “I’ll make sure she eats something later,” he promised Aunt Teeta. “Come on, we better go. We’re gonna be late.” Miranda threw him a grateful look as the three of them trooped out the door. Still, once they reached Etienne’s truck, she couldn’t resist. “You really are cute and precious,” she said, touching a fingertip to one of his dimples. Gage’s face went redder. He grabbed her hand and boosted her into the front seat. “See if I come to your rescue anymore.” “And I have to agree with Roo and Ashley. You’re especially cute when you’re embarrassed.” “Yeah?” Gage’s lips moved against her ear. “Don’t tempt me. I bet you’re especially cute when you’re embarrassed, too.” Miranda stared at him in surprise. Gage gave her an innocent smile, then climbed in beside her. Etienne seemed completely unaware of their little exchange.

Alternatively he can make his peace with it, as he sees the young men around him do, one by one: settle for marriage and a house and car, settle for what life realistically has to offer, sink their energies in their work. He is chagrined to see how well the reality principle operates, how, under the prod of loneliness, the boy with spots settles for the girl with the dull hair and the heavy legs, how everyone, no matter how unlikely, finds, in the end, a partner. Is that his problem, and is it as simple as that: that all the time he has been overestimating his worth on the market, fooling himself into believing he belongs with sculptresses and actresses when he really belongs with the kindergarten teacher on the housing estate or the apprentice manageress of the shoe store? Marriage: who would have imagined he would be feeling the tug, however faint, of marriage! He is not going to give in, not yet. But it is an option he plays with on the long winter evenings, eating his bread and sausages in front of Major Arkwright's gas fire, listening to the radio, while the rain patters in the background against the window.

So what's on the menu?" "We soak prunes in whisky and tea, dip them in honey, and stuff them with walnuts. These are mixed with sausage for the stuffing. I usually soak the prunes for several days, but we'll make do." "My God. That sounds fabulous." Elliott nodded, but said nothing. He was staring at her intently. "And..." "And..." What was he waiting for? He started to fiddle with the pencil. Finally she realized he was waiting for her input! He had no idea how to banter back-and-forth or to brainstorm creatively. She broke the awkward silence. "Elliott, are you waiting for my suggestions for dinner?" "Aye. I'm waiting." "I think... we should go with the honey." "I use heather honey in North Berwick. But I'm sure the honey here will be fine." "My favorite is from the Akins Apiary. They have delicious apple honey. It's rare, but I'll see if they have some in the pantry." "Excellent. What... what else do you like about the honey?" Sophia tried not to laugh out loud at Elliott's stilted and awkward attempt at conversation. The give-and-take was clearly not a natural process for him. "Let's use the honey in all our dishes. How about roasted vegetables in a balsamic-honey dressing? With thyme? I think rutabaga and turnips would be a nice side for the turkey." He scratched something on his tablet. "Keep going." "And how about a bitter green salad? Maybe arugula and dandelion greens with a honey vinaigrette That will cut the richness of the bird." Elliott nodded. "I like both of those ideas. This meal will showcase the best of both of us... a traditional Scottish roast bird and various preparations for the vegetables and greens.

You can’t live off your brains; brains won’t bring in a cent—unless you’re making headcheese or sausage, of course.

Even from across the room, the smell makes me want to swoon. Jake has made my favorite dish- his signature take on cassoulet, made with wild boar sausage braised in Barolo, cannellini beans, fennel, and sweet red peppers. I can hear the hollow snap as he breaks the delicate crust of toasted bread, garlic, and grated Parmigiano-Reggiano.

You need a professional rotary cold-cut slicer for that, like they have at the deli. The home versions suck. But I highly recommend, if presenting sausage or meat on a buffet, that you slip the neighborhood deli guy a few bucks to slice what you need before you arrange it on platters. It makes all the difference in the world. Or if you have a few extra bucks, read the back of the paper for notices of restaurant auctions. As you've probably gathered by now, restaurants go out of business all the time, and have to sell off their equipment quickly and cheaply before the marshals do it for them. I know people who buy whole restaurants this way, in what's called a turnkey operation, and in a business with a failure rate of over 60 percent they often do very well. You can buy all sorts of professional quality stuff. I'd recommend pots and pans as a premium consideration if scavenging this way. Most of the ones sold for home use are dangerously flimsy, and the heavyweight equipment sold for serious home cooks is almost always overpriced.

I made a sticky mock ambrosia cake from honey and apples, to be served by one of the prettiest slaves, dressed as a handmaiden to Venus. I hoped when people left they would be raving about both the atmosphere and the food. "I came to go over the menu," Apicius said, jolting me out of my thoughts. He was like an eager child just given a fresh plum. Sotas settled on a stool near the door and raised a hand in greeting. "Of course. I can make a variety of dishes and cut them up for easy sampling. I wanted to start with roasted hyacinth bulbs, some soft cheese drenched in raisin wine with bread, and slices of sow's udder with garum and lovage. I thought we could serve the Lucanian sausage I made earlier this week. And remember my hard egg mice with the almond ears and the clove eyes? I think those might go over well." "Perfect! The mice will delight the ladies!

We planned an Utsunomiya gyōza crawl, but when we emerged from the train station into 92-degree weather, we abandoned the idea and just went to the place with (Iris counted) seventy-four types of gyōza, including yogurt, coffee, tea, chocolate, liver, mochi, squid-octopus, sausage, curry, and whale. You can order a whole plate of your favorite variety or a sampler platter; we ordered a sampler (no whale) with a small order of regular pork gyōza as insurance. The dumplings didn't come with labels, so we were left to guess at their identities. The salted fish roe and curry were easy to pick out, as was the sausage, which had a tiny hot dog inside. After polishing off the sampler, we asked for a plate of yuba gyōza, filled with the tofu skin Iris and I like to make at home. I went spelunking inside the dumplings and found that the pork filling was wrapped in yuba; the snap of fresh yuba was missing, but the dumplings were excellent. I regret missing out on the chocolate gyōza. I don't regret missing out on the whale, yogurt, or Doritos Locos gyōza.

The grilled calamari and spinach antipasto has been a mainstay since we opened, so paying a premium to keep it on the menu is a no-brainer, providing the quality is sufficiently high. I get one of the line guys to pull the lunch menus and type a new one that I dictate while pulling stuff from the walk-in and freezer. Today, our prix fixe menu will feature cucina poverta: polpettone alla napoletana, an Italian meat loaf; pappa al pomodoro; a ragout with sausages and peppers; and braciole (providing Rob, the meat guy, comes through in time). When the meat still has not shown up by ten I'm on the phone yelling at some hapless office person, although it's just about hopeless, because, unless the meat shows up in the next five minutes, there will not be enough time to make the braciole. To cover for the fact that we were only able to buy fifteen pounds of calamari from Dean and Deluca (at an exorbitant price), Tony and I devise an additional antipasto, a ricotta and Pecorino torta flavored with hot pepper and prosciutto.

OJ, milk, butter, eggs, half a roll of country sausage, a cantaloupe, Kroger's whole-grain bread, a can of French Market chicory coffee, some blackberry preserves- just the right makings of a good Southern breakfast for just my kind of man. No matter that breakfast has always been my favorite meal and that this would be another major test of my willpower. 'Bout the time I'd started frying a big patty of sausage for him, I noticed a few red potatoes in a basket, peeled and cut one up, and tossed the cubes in the same large cast-iron skillet for hashed browns. At first I'd thought of doing soft-scrambled eggs for us both, but while I was beating four eggs with a little milk as quietly as possible, I remembered seeing a package of Jack cheese in the door of the fridge, as well as a couple of jalapeños on the windowsill, and suddenly decided to make my guy a spicy cheese omelette to really impress him.

When the light faded, Vince strolled down to the falls. Heavy mist made the spotlights appear especially cool. He got himself a sausage on a bun, with lots of mustard and fried onions, and settled on a patch of damp grass to watch the standard Friday night fireworks. He never tires of the fascinating colours and patterns. They’re impossible to reproduce on canvas. He couldn’t resist making his usual wishes on them. He wished he had someone special with him. Maybe there’s some girl on the planet who would like to hear that gold fireworks contain actual gold, he thought while watching a nearby couple laugh. Wouldn’t it be great to be able to share that?

Tina, who clearly had it in mind to dazzle her new husband in the kitchen, wanted desperately to learn the secrets of Angelina's red gravy. So they picked a Sunday afternoon soon after New Year's and Angelina hauled out her mother's old sausage grinder and stuffer. Gia had volunteered to make the trip to the butcher's shop and brought back good hog casings, a few pounds of beautifully marbled pork butt and shoulder glistening with clean, white fat, and a four-pound beef chuck roast. It wasn't every that the grinder came out for fresh homemade sausages and meatballs, but it wasn't every day that Gia and Angelina teamed up to pass on the Mother Recipe to the next generation. Gia patiently instructed Tina on the proper technique for flushing and preparing the casings, then set them aside while Angelina showed her how to build the sauce: start with white onion, fresh flat-leaf parsley, and deep red, extra-sweet frying peppers; add copious amounts of garlic (chopped not so finely); season with sea salt, crushed red pepper, and freshly ground black pepper; simmer and sweat on a medium flame in good olive oil; generously sprinkle with dried herbs from the garden (palmfuls of oregano, rosemary, and basil); follow with a big dollop of thick, rich tomato paste; cook down some more until all of the ingredients were completely combined; pour in big cans of fresh-packed crushed tomatoes and a cup of red wine (preferably a Sangiovese or a Barolo); reseason, finish with fresh herbs; bring to a high simmer, then down to a low flame; walk away.

Will you be traveling there again? To Istanbul and Arabia and the places where they follow the Koran?" "I hope so," he said, laying aside the golden book very carefully. "The air is so hot there, warm and fragrant, the sky so blue, and the food tastes like nothing here. They have olives and dates and soft cheeses. I think you would like it, my Séraphine. You could dress in pink and gold and mahogany and lounge on silken pillows, listening to strange music. I'd buy you a little monkey with a vest and a hat to make you laugh and I'd sit and watch you and feed you juicy grapes." She smiled sadly and drew off her stays. "And how would we get there, Val?" "I'd hire a ship," he said taking a sip of his red wine. "No, I'd buy a ship- one of our very own. It'll have blue sails and a flag with a rooster on it. We'll take your mongrel and Mehmed and all his cats and set sail with fifty strong men. During the day we'll sit on deck and watch for mermaids and monsters in the waves, and at night we'll stare at the stars and then I'll make love to you until dawn." "And after far Arabia?" she whispered as she drew off her chemise and stood nude save for her stockings and shoes. "What then?" His smile faded and he looked very grave as she took off her shoes and stockings. "Why, Séraphine, then we would journey on to Egypt or India or China or indeed wherever else you please. Or even come round about here, back to foggy, bustling London, where, if nothing else, the pies and sausages are quite good, if that was what you wished. Just as long as I were with you and you with me, my sweet Séraphine.

Well, since you’re so in the loop and seem to hear—or find out—everything, what am I supposed to wear tonight?” “Well, my personal belief is the shorter, the better,” he says with a smirk but then refocuses. “But so far, I’ve heard a few things. I’m not the best with descriptions, but I’ll do my best. Uh, one girl is wearing a short dress with a sweetheart neckline—not sure what that is. Another is doing a cocktail dress that’s black with shiny beads. Another is wearing something red and lacy. The girls behind me were debating jersey dresses. They say that they either make you look amazing or like a stuffed sausage. Though I’m not really sure why they would wear a sports jersey to the club.

Dried pig blood for making black pudding; black pudding-making kit with dried pig blood; dried pig blood bulk buy. And recipes at the bottom. Blood sausage hash, Tolosa stew, hot pot, sweet potato gnocchi with black pudding and chili. A menu for a posh restaurant in Leeds comes up too, and one of the starter options is dried pig blood and snail eggs. People are weird, I think.

The best thing to do," said one of the malingerers, "is to sham madness. In the next room there are two other men from the school where I teach and one of them keeps shouting day and night : 'Giordano Bruno's stake is still smoldering ; renew Galileo's trial !'” “I meant at first to act the fool too and be a religious maniac and preach about the infallibility of the Pope, but finally I managed to get some cancer of the stomach for fifteen crowns from a barber down the road." "That's nothing," said another man. "Down our way there's a midwife who for twenty crowns can dislocate your foot so nicely that you're crippled for the rest of your life.” “My illness has run me into more than two hundred crowns already," announced his neighbor, a man as thin as a rake. "I bet there's no poison you can mention that I haven't taken. I'm simply bung full of poisons. I've chewed arsenic, I've smoked opium, I've swallowed strychnine, I've drunk vitriol mixed with phosphorus. I've ruined my liver, my lungs, my kidneys, my heart—in fact, all my insides. Nobody knows what disease it is I've got." "The best thing to do," explained someone near the door, "is to squirt paraffin oil under the skin on your arms. My cousin had a slice of good luck that way. They cut off his arm below the elbow and now the army'll never worry him any more.” “Well," said Schweik, "When I was in the army years ago, it used to be much worse. If a man went sick, they just trussed him up, shoved him into a cell to make him get fitter. There wasn't any beds and mattresses and spittoons like what there is here. Just a bare bench for them to lie on. Once there was a chap who had typhus, fair and square, and the one next to him had smallpox. Well, they trussed them both up and the M. O. kicked them in the ribs and said they were shamming. When the pair of them kicked the bucket, there was a dust-up in Parliament and it got into the papers. Like a shot they stopped us from reading the papers and all our boxes was inspected to see if we'd got any hidden there. And it was just my luck that in the whole blessed regiment there was nobody but me whose newspaper was spotted. So our colonel starts yelling at me to stand to attention and tell him who'd written that stuff to the paper or he'd smash my jaw from ear to ear and keep me in clink till all was blue. Then the M.O. comes up and he shakes his fist right under my nose and shouts: 'You misbegotten whelp ; you scabby ape ; you wretched blob of scum ; you skunk of a Socialist, you !' Well, I stood keeping my mouth shut and with one hand at the salute and the other along the seam of my trousers. There they was, running round and yelping at me. “We'll knock the newspaper nonsense out of your head, you ruffian,' says the colonel, and gives me 21 days solitary confinement. Well, while I was serving my time, there was some rum goings-on in the barracks. Our colonel stopped the troops from reading at all, and in the canteen they wasn't allowed even to wrap up sausages or cheese in newspapers. That made the soldiers start reading and our regiment had all the rest beat when it came to showing how much they'd learned.

Sweet Pоtаtо аnd Sаuѕаgе Brеаkfаѕt Skіllеt Ingrеdіеntѕ • 1 ѕmаll sweet роtаtо, diced • 1/2 lb grоund breakfast sausage • 1/2 cup diced bеll рерреr • 1/2 cup diced оnіоn • 1/2 tѕр рарrіkа • 1/4 tsp garlic роwdеr • Sаlt and рерреr, tо tаѕtе • 2 lаrgе еggѕ Inѕtruсtіоnѕ: 1. In a lаrgе ѕkіllеt over medium heat, сооk thе grоund ѕаuѕаgе untіl brоwnеd. 2. Add dісеd ѕwееt роtаtо, bеll pepper, аnd onion. Sеаѕоn wіth paprika, garlic роwdеr, salt, аnd pepper. 3. Cооk untіl thе vеgеtаblеѕ are tender, аbоut 10 mіnutеѕ. 4. Make twо wells іn the skillet and сrасk аn еgg into each one. 5. Cоvеr thе ѕkіllеt wіth a lіd and сооk untіl thе еggѕ аrе cooked tо уоur dеѕіrеd lеvеl of dоnеnеѕѕ. 6. Sеrvе hot. Sеrvіngѕ: 2 Nutrіtіоnаl іnfоrmаtіоn реr ѕеrvіng: Cаlоrіеѕ: 398 Fat: 26.5g Carbohydrates: 16.9g Prоtеіn: 22.6g

An old expression, used even before the schism, says that people should not see the creation of laws or sausages. This makes sense, as the creation of sausages involves taking various parts of different animals and shaping them until they are presentable at breakfast, and the creation of laws involves taking various parts of different ideas and shaping them until they are presentable at breakfast, and most people prefer to spend their breakfasts eating food and reading the newspaper without being exposed to creation of any sort whatsoever.