Short Salt Quotes

Once inside my skull, my doctor added some salt, just to taste.  He also poured some fruit into my skull – an apple, a pear, a few seedless grapes, and a ripe banana.  He then used an electric blender set on its highest speed to create what he had termed ‘a yogurt parfait.’  After he finished blending the ingredients, he beckoned the other doctors and a few of the nurses to sample his new concoction.

The stars are brilliant at this time of night and I wander these streets like a ritual I don’t dare to break for darling, the times are quite glorious. I left him by the water’s edge, still waving long after the ship was gone and if someone would have screamed my name I wouldn’t have heard for I’ve said goodbye so many times in my short life that farewells are a muscular task and I’ve taught them well. There’s a place by the side of the railway near the lake where I grew up and I used to go there to burry things and start anew. I used to go there to say goodbye. I was young and did not know many people but I had hidden things inside that I never dared to show and in silence I tried to kill them, one way or the other, leaving sin on my body scrubbing tears off with salt and I built my rituals in farewells. Endings I still cling to. So I go to the ocean to say goodbye. He left that morning, the last words still echoing in my head and though he said he’d come back one day I know a broken promise from a right one for I have used them myself and there is no coming back. Minds like ours are can’t be tamed and the price for freedom is the price we pay. I turned away from the ocean as not to fall for its plea for it used to seduce and consume me and there was this one night a few years back and I was not yet accustomed to farewells and just like now I stood waving long after the ship was gone. But I was younger then and easily fooled and the ocean was deep and dark and blue and I took my shoes off to let the water freeze my bones. I waded until I could no longer walk and it was too cold to swim but still I kept on walking at the bottom of the sea for I could not tell the difference between the ocean and the lack of someone I loved and I had not yet learned how the task of moving on is as necessary as survival. Then days passed by and I spent them with my work and now I’m writing letters I will never dare to send. But there is this one day every year or so when the burden gets too heavy and I collect my belongings I no longer need and make my way to the ocean to burn and drown and start anew and it is quite wonderful, setting fire to my chains and flames on written words and I stand there, starring deep into the heat until they’re all gone. Nothing left to hold me back. You kissed me that morning as if you’d never done it before and never would again and now I write another letter that I will never dare to send, collecting memories of loss like chains wrapped around my veins, and if you see a fire from the shore tonight it’s my chains going up in flames. The time of moon i quite glorious. We could have been so glorious.

once upon a time all the rivers combined to protest against the action of the sea in making their waters salt. "When we come to you," sad they to the sea, "we are sweet and drinkable; but when once we have mingled with you, our waters become as briny and unpalatable as your own." The sea replied shortly, "Keep away from me, and you'll remain sweet.

In the morning, I told the woman messaging me on the dating site that I couldn't talk to her just yet; I was sweeping the bones of a girl I had loved off the kitchen floor.

Well, let’s all get maudlin, shall we? George, stop on the way and get us some red-hot pokers to put out our eyes. Oh, and while you’re at it, I think we should see about adding salt for our wounds, too. (Solin) Quite good, sir. Is there any particular place you’d care for me to stop? I’ve heard the market is a good place for pokers. That is, if you’re agreeable to a short detour. (George) What do you two think? Run-of-the-mill pokers, or a better quality. Oh hell, why not use rusty spoons. They’d hurt more. (Solin)

It surprises me, though it shouldn't, how short the memories of these politicians are. They forget the brutal lengths women have gone to in order to terminate pregnancies when abortion was illegal or when abortion is unaffordable. Women have thrown themselves down stairs and otherwise tried to physically harm themselves to force a miscarriage. Dr. Waldo Fielding noted in the New York Times, "Almost any implement you can imagine had been and was used to start an abortion—darning needles, crochet hooks, cut-glass salt shakers, soda bottles, sometimes intact, sometimes with the top broken off." Women have tried to use soap and bleach, catheters, natural remedies. Women have historically resorted to any means necessary. Women will do this again if we are backed into that terrible corner. This is the responsibility our society has forced on women for hundreds of years.

It may be that writers in my position,exiles, or emigrants or expatriates, are haunted by some sense of loss, some urge to reclaim, to look back, even at the risk of being mutilated into pillars of salt. But if we do look back, we must do in the knowledge - which gives rise to profound uncertainties- that our physical alienation from India almost inevitably means that we will not be capable of reclaiming precisely the thing that was lost, that we will, in short, create fictions, not actual cities or villages, but invisible ones, imaginary homelands, Indias of the mind.

my heart is in my mind. i think this is why i am an artist

Looking upwards, she speculates still more ambitiously upon the nature of the moon, and if the stars are blazing jellies; looking downwards she wonders if the fishes know that the sea is salt; opines that our heads are full of fairies, 'dear to God as we are'; muses whether there are not other worlds than ours, and reflects that the next ship may bring us word of a new one. In short, 'we are in utter darkness'. Meanwhile, what a rapture is thought!

Tripp was my best friend, my lover, my confidant, my soul mate. He was the salt to my pepper. He was the peanut butter to my chocolate. He gave me love and hope and joy. Together we created our three beautiful girls and together we looked at the world as ours to conquer. In short, he was my other half; the part that completed me.

She gave up combing her hair, which the salt air had reduced to a kind of scrim of brown hessian, and, lying down, proceeded to keep her fingernails short in the way Kate admired least. Then she overslept.

I believe that life is all about perception and timing. That good things come to those who act and that life’s about more than collecting a paycheck. I believe that the only person you’re destined to become is the one that you decide to be. That if you try hard enough you can convince yourself of anything. That having patience doesn’t make you a hero nor does it make you a doormat. I believe that not showing love proves you’re weak and belittling others doesn’t make you strong. That you are never as far away from people as the miles may suggest. That life’s too short to read awful books, listen to terrible music, or be around uninspiring people. I believe that where you start has little impact on where you finish. That sometimes the best thing you can do is walk away. That you can never be overdressed or overeducated. I believe that the cure for anything is salt water; sweat, tears, or the sea. That you should never let your memories be greater than your dreams. And that you should always choose adventure.

He considered himself an amateur naturalist. It was a short slide into witchery from there, but I’d never be the one to tell him so.

My old man 16 years old during the depression I’d come home drunk and all my clothing– shorts, shirts, stockings– suitcase, and pages of short stories would be thrown out on the front lawn and about the street. my mother would be waiting behind a tree: “Henry, Henry, don’t go in . . .he’ll kill you, he’s read your stories . . .” “I can whip his ass . . .” “Henry, please take this . . .and find yourself a room.” but it worried him that I might not finish high school so I’d be back again. one evening he walked in with the pages of one of my short stories (which I had never submitted to him) and he said, “this is a great short story.” I said, “o.k.,” and he handed it to me and I read it. it was a story about a rich man who had a fight with his wife and had gone out into the night for a cup of coffee and had observed the waitress and the spoons and forks and the salt and pepper shakers and the neon sign in the window and then had gone back to his stable to see and touch his favorite horse who then kicked him in the head and killed him. somehow the story held meaning for him though when I had written it I had no idea of what I was writing about. so I told him, “o.k., old man, you can have it.” and he took it and walked out and closed the door. I guess that’s as close as we ever got.

America wasn’t like that. You became what you coveted. Memories were short. She met Mexicans, Germans, Libyans, who spoke accented English but responded, From here, whenever asked. Souad became brown. People’s eyes glazed over when she tried to explain that, yes, she’d lived in Kuwait, but no, she wasn’t Kuwaiti, and no, she had never been to Palestine, but yes, she was Palestinian. That kind of circuitous logic had no place over there.

Terror is a curious thing. In short bursts it can give strength, speed, or heightened awareness. It can elicit a scream or stop a man dead in his tracks. But when applied over many hours, it can break down the mind and render the body catatonic. It weakens the spirit and puts every flaw on stark display, so as to salt the wounds it inflicts at its onset.

As long as religious people are well dressed, well fed, and well cared for, words about being in solidarity with the poor will remain pious words more likely to evoke good feelings than creative actions. As long as we are doing well what others are doing better and more efficiently, we can hardly expect to be considered the salt of the earth or the light of the world. In short, as long as we avoid displacement, we will miss the compassionate life to which our Lord calls us.

Changing into shorts, he took a cold can of beer from the refrigerator and drank it, standing, while he heated a large pot of water. Before the water boiled, he stripped all the leathery edamame pods from the branch, spread them on a cutting board, and rubbed them all over with salt. When the water boiled, he threw them into the pot.

I smiled and looked at her- there she was with such a genuine grin and twinkle in her eyes. I kissed my mother on her forehead and took a long look in to her hazel eyes. I wondered when I would have the next chance to see her as I whispered, 'I love you." Mother didn't respond. She didn't look well- she had a tint of green and yellow to her skin and her thinning hair was a dull salt and pepper color, cut extra short and clinging to her scalp. She had no makeup on, which told me she just had no more energy. I began to walk out of her room and turned to look at her. I wanted to run up to her, shake her, and beg her to tell me she loved me and was proud of me. But when I looked at her, she was already sleeping.

If she was happy, it meant she wouldn’t leave him; and it had become painfully apparent over their short marriage that he was not worth the salt she sweated.

I can tell you at once that nothing you touch today will have more bloodshed, suffering, and woe attached to it than the innocuous twin pillars of your salt and pepper set.

even a modest dilution of the ocean’s salt content—from increased melting of the Greenland ice sheet, for instance—could disrupt the cycle disastrously. The

There is a lot of salt in the sea- enough to bury every bit of land on the planet to a depth of about five hundred feet. p280

he studied Grandma Mama, hearing her hum a morning melody. her flowered robe was slightly soiles, but still vivid in splashes of rose colors.She was a short woman, and a little wide.Her salt-and-pepper hair was pulled back in a bun, and when she spoke, her gold tooth winked at you.All warm and friendly,Grandma Mama had a heart of gold, but a fist full of fire at the same time.

The answer is a complicated, dramatic one. I can tell you at once that nothing you touch today will have more bloodshed, suffering, and woe attached to it than the innocuous twin pillars of your salt and pepper set.

The proportions of these salts and minerals in our tissues are uncannily similar to those in sea water—we sweat and cry sea water, as Margulis and Sagan have put it—but curiously we cannot tolerate them as an input.

There are over six thousand languages in India, as per one estimate. At home, my driver speaks three: Kannada, Tamil and Telugu. I speak three languages: Hindi, English and bad. The home nurse (caring for my MIL) speaks Malayalam. The maid speaks gibberish. And, my husband does not speak. So, by the time we get a simple task executed, for instance, ‘Get some salt’, one can take a short trip to Sri Lanka, learn Sinhalese and come back.

Wild Peaches" When the world turns completely upside down You say we’ll emigrate to the Eastern Shore Aboard a river-boat from Baltimore; We’ll live among wild peach trees, miles from town, You’ll wear a coonskin cap, and I a gown Homespun, dyed butternut’s dark gold color. Lost, like your lotus-eating ancestor, We’ll swim in milk and honey till we drown. The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong; All seasons sweet, but autumn best of all. The squirrels in their silver fur will fall Like falling leaves, like fruit, before your shot. 2 The autumn frosts will lie upon the grass Like bloom on grapes of purple-brown and gold. The misted early mornings will be cold; The little puddles will be roofed with glass. The sun, which burns from copper into brass, Melts these at noon, and makes the boys unfold Their knitted mufflers; full as they can hold Fat pockets dribble chestnuts as they pass. Peaches grow wild, and pigs can live in clover; A barrel of salted herrings lasts a year; The spring begins before the winter’s over. By February you may find the skins Of garter snakes and water moccasins Dwindled and harsh, dead-white and cloudy-clear. 3 When April pours the colors of a shell Upon the hills, when every little creek Is shot with silver from the Chesapeake In shoals new-minted by the ocean swell, When strawberries go begging, and the sleek Blue plums lie open to the blackbird’s beak, We shall live well — we shall live very well. The months between the cherries and the peaches Are brimming cornucopias which spill Fruits red and purple, sombre-bloomed and black; Then, down rich fields and frosty river beaches We’ll trample bright persimmons, while you kill Bronze partridge, speckled quail, and canvasback. 4 Down to the Puritan marrow of my bones There’s something in this richness that I hate. I love the look, austere, immaculate, Of landscapes drawn in pearly monotones. There’s something in my very blood that owns Bare hills, cold silver on a sky of slate, A thread of water, churned to milky spate Streaming through slanted pastures fenced with stones. I love those skies, thin blue or snowy gray, Those fields sparse-planted, rendering meagre sheaves; That spring, briefer than apple-blossom’s breath, Summer, so much too beautiful to stay, Swift autumn, like a bonfire of leaves, And sleepy winter, like the sleep of death.

We never fought, never came back knowing there was nothing else we wanted in heaven or hell but to be together. Did you ever care for me that much, I don't know. But that is all part of it and all we have known is only a beginning.

All things considered, science is the best means of understanding almost everything around us. It works well on the human scale and stands as a stark counter-point to beliefs that by their very nature refute the notion of evidence. And I would be the last person to attack people encouraging the rest of us to use our ability to be rational, thereby defending the value and the necessity of science. But I will lift a querying hand when the notion of ‘science’ is held to be immutable, because ‘science’ as such does not exist. Science is a process to be sure, a way of thinking, but what science is above all is that which scientists do, and alas, scientists are people, too. As potentially fallible, irrational, biased, greedy, in short, as flawed, as the rest of us. So, by all means defend science as a process. But don’t confuse it with the very human endeavor of science as a profession. Because they’re not the same thing. And this is why when some guy in a white lab-coat says ‘you can trust me, I’m a scientist,’ best take it with a big bucket of salt, and then say ‘Fine, now show me the evidence and more to the point, show me how you got to it.

In the same way it may be said that a man endowed with great mental gifts leads, apart from the individual life common to all, a second life, purely of the intellect. He devotes himself to the constant increase, rectification and extension, not of mere learning, but of real systematic knowledge and insight; and remains untouched by the fate that overtakes him personally, so long as it does not disturb him in his work. It is thus a life which raises a man and sets him above fate and its changes. Always thinking, learning, experimenting, practicing his knowledge, the man soon comes to look upon this second life as the chief mode of existence, and his merely personal life as something subordinate, serving only to advance ends higher than itself. An example of this independent, separate existence is furnished by Geothe. During the war in the Champagne, and amid all the bustle of the camp, he made observations for his theory of color; and as soon as the numberless calamities of that war allowed of his retiring for a short time to the fortress of Luxembourg, he took up the manuscript of his Farbenlehre. This is an example which we, the salt of the earth, should endeavor to follow, by never letting anything disturb us in the pursuit of our intellectual life, however much the storm of the world may invade and agitate our personal environment; always remembering that we are the songs, not of the bondwoman, but of the free.

He wasn’t a pretty boy, his nose was crooked and his grin lopsided, but he had that square-jawed, salt-of-the-earth handsome look that made a girl think of loose-hipped cowboys and demanding Scottish Lairds. And speaking of Scottish Lairds, old mate was a redhead. Usually gingers weren’t her scene but this guy’s hair was the rich coppery-auburn of a fox's pelt. It gleamed like rose gold under the floodlights, his short beard the exact colour as the stuff on his head. Big Red was doing it for her. Big time. And apparently, the feeling was mutual.

The best description of this book is found within the title. The full title of this book is: "This is the story my great-grandfather told my father, who then told my grandfather, who then told me about how The Mythical Mr. Boo, Charles Manseur Fizzlebush Grissham III, better known as Mr. Fizzlebush, and Orafoura are all in fact me and Dora J. Arod, who sometimes shares my pen, paper, thoughts, mind, body, and soul, because Dora J. Arod is my pseudonym, as he/it incorporates both my first and middle name, and is also a palindrome that can be read forwards or backwards no matter if you are an upright man in the eyes of God or you are upside down in a tank of water wearing purple goggles and grape jelly discussing how best to spread your time between your work, your wife, and the toasted bread being eaten by the man you are talking to who goes by the name of Dendrite McDowell, who is only wearing a towel on his head and has an hourglass obscuring his “time machine”--or the thing that he says can keep him young forever by producing young versions of himself the way I avert disaster in that I ramble and bumble like a bee until I pollinate my way through flowery situations that might otherwise have ended up being more than less than, but not equal to two short parallel lines stacked on top of each other that mathematicians use to balance equations like a tightrope walker running on a wire stretched between two white stretched limos parked on a long cloud that looks like Salt Lake City minus the sodium and Mormons, but with a dash of pepper and Protestants, who may or may not be spiritual descendents of Mr. Maynot, who didn’t come over to America in the Mayflower, but only because he was “Too lazy to get off the sofa,” and therefore impacted this continent centuries before the first television was ever thrown out of a speeding vehicle at a man who looked exactly like my great-grandfather, who happens to look exactly like the clone science has yet to allow me to create

Tuck and me, we got each other,” she said, “and that’s a lot. The boys, now, they go their separate ways. They’re some different, don’t always get on too good. But they come home whenever the spirit moves, and every ten years, first week of August, they meet at the spring and come home together so’s we can be a family again for a little while. That’s why we was there this morning. One way or another, it all works out.” She folded her arms and nodded, more to herself than to Winnie. “Life’s got to be lived, no matter how long or short,” she said calmly. “You got to take what comes. We just go along, like everybody else, one day at a time. Funny--we don’t feel no different. Leastways, I don’t. Sometimes I forget about what’s happened to us, forget it altogether. And then sometimes it comes over me and I wonder why it happened to us. We’re plain as salt, us Tucks. We don’t deserve no blessings--if it is a blessing. And, likewise, I don’t see how we deserve to be cursed, if it’s a curse. Still-there’s no use trying to figure why things fall the way they do. Things just are, and fussing don’t bring changes. Tuck, now, he’s got a few other ideas, but I expect he’ll tell you.

You inhaled to the rhythm of her thick sighs as she scrutinized her form in the full-length bedroom mirror, her newly sewn skirt showing, she said, too much hip, too much leg. She yanked it off, snipping open the seams, laying it out across the dining table like a freshly gutted fish, where it eventually disappeared from view beneath sheaths of brown paper patterns, paisley skirts whose hems needed letting out, floral dresses whose cleavages needed closing in, and an assortment of garments whose long and short zippers would go neither up nor down, jammed from the humidity and the salt of August days.

Carpe Diem By Edna Stewart Shakespeare, Robert Frost, Walt Whitman did it, why can't I? The words of Horace, his laconic phrase. Does it amuse me or frighten me? Does it rub salt in an old wound? Horace, Shakespeare, Robert Frost and Walt Whitman my loves, we've all had a taste of the devils carpe of forbidden food. My belly is full of mourning over life mishaps of should have's, missed pleasure, and why was I ever born? The leaf falls from the trees from which it was born in and cascade down like a feather that tumbles and toil in the wind. One gush! It blows away. It’s trampled, raked, burned and finally turns to ashes which fades away like the leaves of grass. Did Horace get it right? Trust in nothing? The shortness of Life is seventy years, Robert Frost and Whitman bared more, but Shakespeare did not. Butterflies of Curiosities allures me more. Man is mortal, the fruit is ripe. Seize more my darling! Enjoy the day.

Before I opened my computer in the parking lot today, I relived one of my favorite memories. It's the one with Woody and me sitting on the steps of the Metropolitan Museum after it's closed. We're watching people parade out of the museum in summer shorts and sandals. The trees to the south are planted in parallel lines. The water in the fountain shoots up with a mist that almost reaches the steps we sit on. We look at silver-haired ladies in red-and-white-print dresses. We separate the mice from the men, the tourists from the New Yorkers, the Upper East Siders from the West Siders. The hot-pretzel vendor sells us a wad of dough in knots with clumps of salt stuck on top. We make our usual remarks about the crazies and wonder what it would be like to live in a penthouse apartment on Fifth Avenue overlooking the Met. We laugh and say the same things we always say. We hold hands and keep sitting, just sitting, as the sun beings to set. It's a perfect afternoon.

One of the better early attempts at dating the planet came from the ever-reliable Edmond Halley, who in 1715 suggested that if you divided the total amount of salt in the world’s seas by the amount added each year, you would get the number of years that the oceans had been in existence, which would give you a rough idea of Earth’s age.

Ildiko shuddered.  Her hope to never again see or eat the Kai’s most beloved and revolting delicacy had been in vain.  When Brishen informed her that the dish was one of Serovek’s favorites, she resigned herself to another culinary battle with her food and put the scarpatine on the menu.  She ordered roasted potatoes as well, much to the head cook’s disgust. When servants brought out the food and set it on the table, Brishen leaned close and whispered in her ear.  “Revenge, wife?” “Hardly,” she replied, keeping a wary eye on the pie closest to her.  The golden top crust, with its sprinkle of sparkling salt, pitched in a lazy undulation.  “But I’m starving, and I have no intention of filling up on that abomination.” Their guest of honor didn’t share their dislike of either food.  As deft as any Kai, Serovek made short work of the scarpatine and its whipping tail, cleaved open the shell with his knife and took a generous bite of the steaming gray meat. Ildiko’s stomach heaved.  She forgot her nausea when Serovek complimented her.  “An excellent choice to pair the scarpatine with the potato, Your Highness.  They are better together than apart.” Beside her, Brishen choked into his goblet.  He wiped his mouth with his sanap.  “What a waste of good scarpatine,” he muttered under his breath. What a waste of a nice potato, she thought.  However, the more she thought on Serovek’s remark, the more her amusement grew. “And what has you smiling so brightly?”  Brishen stared at her, his lambent eyes glowing nearly white in the hall’s torchlight. She glanced at Serovek, happily cleaning his plate and shooting the occasional glance at Anhuset nearby.  Brishen’s cousin refused to meet his gaze, but Ildiko had caught the woman watching the Beladine lord more than a few times during dinner. “That’s us, you know,” she said. “What is us?” “The scarpatine and the potato.  Better together than alone.  At least I think so.” One of Brishen’s eyebrows slid upward.  “I thought we were hag and dead eel.  I think I like those comparisons more.”  He shoved his barely-touched potato to the edge of his plate with his knife tip, upper lip curled in revulsion to reveal a gleaming white fang. Ildiko laughed and stabbed a piece of the potato off his plate.  She popped it into her mouth and chewed with gusto, eager to blunt the taste of scarpatine still lingering on her tongue.

Anney makes the best gravy in the county, the sweetest biscuits, and puts just enough vinegar in those greens. Glenn nodded, though the truth was he’d never had much of a taste for greens, and his well-educated mama had always told him that gravy was bad for the heart. So he was not ready for the moment when Mama pushed her short blond hair back and set that big plate of hot food down in front of his open hands. Glenn took a bite of gristly meat and gravy, and it melted between his teeth. The greens were salt sweet and fat rich. His tongue sang to his throat; his neck went loose, and his hair fell across his face. It was like sex, that food, too good to waste on the middle of the day and a roomful of men too tired to taste. He chewed, swallowed began to come alive himself. He began to feel for the first time like one of the boys, a grown man accepted by the notorious and dangerous Earle Boatwright, staring across the counter at one of the prettiest woman he’d ever seen. His face went hot, and he took a big drink of ice tea to cool himself.

There’s salt here,” said Laurie, as he handed Jo a saucer of berries. “Thank you, I prefer spiders,” she replied, fishing up two unwary little ones who had gone to a creamy death. “How dare you remind me of that horrid dinner party, when yours is so nice in every way?” added Jo, as they both laughed and ate out of one plate, the china having run short.

I wasn’t born a Texas girl. In fact, before I called my parents Momma and Poppa Biles, I knew them as Grandma and Grandpa. Actually, I first called them “Hamma” and “Hampaw” because I was only three years old and couldn’t enunciate my gs. Hampaw was a tall, medium-brown man with a salt-and-pepper goatee, and Hamma was a short, light brown woman with soft, curly hair.

The average room with gas was twenty times brighter than it had been before. It wasn’t an intimate light–you couldn’t move it nearer your book or sewing, as you could a table lamp–but it provided wonderful overall illumination. It made reading, card-playing and even conversation more agreeable. Diners could see the condition of their food; they could find their way around delicate fishbones and know how much salt came out the hole. One could drop a needle and find it before daylight. Book titles became discernible on their shelves. People read more and stayed up later. It is no coincidence that the mid-nineteenth century saw a sudden and lasting boom in newspapers, magazines, books and sheet music. The number of newspapers and periodicals in Britain leapt from fewer than 150 at the start of the century to almost 5,000 by the end of it.

I sit like that for a while, my tears dripping onto Fine’s leaves. I wonder if salt water is bad for him, but he’s not complaining. He’s a good listener. He’s my best friend. Fine is the only living thing besides myself who I’m responsible for. It took me a long time to get up the nerve to make that commitment, and then the first three plants I bought didn’t make it. Number four was Fine, which is short for Final Plant. I’m a final girl, he’s a final plant. We make a good team.

That day in Chartres they had passed through town and watched women kneeling at the edge of the water, pounding clothes against a flat, wooden board. Yves had watched them for a long time. They had wandered up and down the old crooked streets, in the hot sun; Eric remembered a lizard darting across a wall; and everywhere the cathedral pursued them. It is impossible to be in that town and not be in the shadow of those great towers; impossible to find oneself on those plains and not be troubled by that cruel and elegant, dogmatic and pagan presence. The town was full of tourists, with their cameras, their three-quarter coats, bright flowered dresses and shirts, their children, college insignia, Panama hats, sharp, nasal cries, and automobiles crawling like monstrous gleaming bugs over the laming, cobblestoned streets. Tourist buses, from Holland, from Denmark, from Germany, stood in the square before the cathedral. Tow-haired boys and girls, earnest, carrying knapsacks, wearing khaki-colored shorts, with heavy buttocks and thighs, wandered dully through the town. American soldiers, some in uniform, some in civilian clothes, leaned over bridges, entered bistros in strident, uneasy, smiling packs, circled displays of colored post cards, and picked up meretricious mementos, of a sacred character. All of the beauty of the town, all the energy of the plains, and all the power and dignity of the people seemed to have been sucked out of them by the cathedral. It was as though the cathedral demanded, and received, a perpetual, living sacrifice. It towered over the town, more like an affliction than a blessing, and made everything seem, by comparison with itself, wretched and makeshift indeed. The houses in which the people lived did not suggest shelter, or safety. The great shadow which lay over them revealed them as mere doomed bits of wood and mineral, set down in the path of a hurricane which, presently, would blow them into eternity. And this shadow lay heavy on the people, too. They seemed stunted and misshapen; the only color in their faces suggested too much bad wine and too little sun; even the children seemed to have been hatched in a cellar. It was a town like some towns in the American South, frozen in its history as Lot's wife was trapped in salt, and doomed, therefore, as its history, that overwhelming, omnipresent gift of God, could not be questioned, to be the property of the gray, unquestioning mediocre.

So I thought it might be interesting, for the length of a book, to consider the ordinary things in life, to notice them for once and treat them as if they were important, too. Looking around my house, I was startled and somewhat appalled to realize how little I knew about the domestic world around me. Sitting at the kitchen table one afternoon, playing idly with the salt and pepper shakers, it occurred to me that I had absolutely no idea why, out of all the spices in the world, we have such an abiding attachment to those two. Why not pepper and cardamom, say, or salt and cinnamon? And why do forks have four tines and not three or five? There must be reasons for these things. Dressing, I wondered why all my suit jackets have a row of pointless buttons on every sleeve. I heard a reference on the radio to someone paying for room and board, and realized that when people talk about room and board, I have no idea what the board is that they are talking about. Suddenly the house seemed a place of mystery to me.

And if I was seen as temperamentally cool and collected, measured in how I used my words, Joe was all warmth, a man without inhibitions, happy to share whatever popped into his head. It was an endearing trait, for he genuinely enjoyed people. You could see it as he worked a room, his handsome face always cast in a dazzling smile (and just inches from whomever he was talking to), asking a person where they were from, telling them a story about how much he loved their hometown (“Best calzone I ever tasted”) or how they must know so-and-so (“An absolutely great guy, salt of the earth”), flattering their children (“Anyone ever tell you you’re gorgeous?”) or their mother (“You can’t be a day over forty!”), and then on to the next person, and the next, until he’d touched every soul in the room with a flurry of handshakes, hugs, kisses, backslaps, compliments, and one-liners. Joe’s enthusiasm had its downside. In a town filled with people who liked to hear themselves talk, he had no peer. If a speech was scheduled for fifteen minutes, Joe went for at least a half hour. If it was scheduled for a half hour, there was no telling how long he might talk. His soliloquies during committee hearings were legendary. His lack of a filter periodically got him in trouble, as when during the primaries, he had pronounced me “articulate and bright and clean and a nice-looking guy,” a phrase surely meant as a compliment, but interpreted by some as suggesting that such characteristics in a Black man were noteworthy. As I came to know Joe, though, I found his occasional gaffes to be trivial compared to his strengths. On domestic issues, he was smart, practical, and did his homework. His experience in foreign policy was broad and deep. During his relatively short-lived run in the primaries, he had impressed me with his skill and discipline as a debater and his comfort on a national stage. Most of all, Joe had heart. He’d overcome a bad stutter as a child (which probably explained his vigorous attachment to words) and two brain aneurysms in middle age.

He wanted her to stay, to lie in their boat with him and comfort him, but she vanished when he tried to hold her, and it was getting dark and Green rising, a baleful jade eye. There were water bottles in the racks; but the boat was gone and the salt sea with it, the sea that was a river called Gyoll in which corpses floated, savaged by big turtles with beaks like the beaks of parrots, the river that circled with whorl, the river over which the stars never set. He had come to the end of that river, and it was too

He wanted her to stay, to lie in their boat with him and comfort him, but she vanished when he tried to hold her, and it was getting dark and Green rising, a baleful jade eye. There were water bottles in the racks; but the boat was gone and the salt sea with it, the sea that was a river called Gyoll in which corpses floated, savaged by big turtles with beaks like the beaks of parrots, the river that circled with whorl, the river over which the stars never set. He had come to the end of that river, and it was too late. He

Two of the casters contained salt and pepper, but what went into the third caster is unknown. It is generally presumed to have been dried mustard, but that is really because no one can think of anything more likely. “No satisfactory alternative has ever been suggested” is how the food historian Gerard Brett has put it. In fact, there is no evidence to suggest that mustard was ever desired or utilized in such ready fashion by diners at any time in history. Probably for this reason, by Mr. Marsham’s day the third caster was rapidly disappearing

What kind of monsters deserved such treatment, such rage and contempt? Vampires, yes, but also the bastard sons, the unbaptized ones, the inhabitants of other regions, the sodomites and those careless souls who allowed a black cat to jump over their dead bodies. In short: anyone. Anyone could be considered a monster. And monsters were assassinated with impunity. Didn’t you know? Didn’t we all know? The grownups who hushed themselves to protect the children; the children who, without knowing how, discovered they were not safe from the darkness and death?

We look to the night sky and see the planets and stars, the distant lights as specks of salt, single grains of sand, and are reminded of how small we are, how insignificant our worries of the moment, how brief our time on this planet, and we wish to be part of something bigger than ourselves, to magnify our significance, to matter somehow as more than the dust that we are. Even the longest lived of our species spends but a blink of time in the span of human history. How dare anyone cause harm to another soul, curtail their life or life’s potential, when our lives are so short to begin with?

Before I could respond, he snapped his fingers, and I was suddenly standing outside the mansion, my booted feet in the sand, the smell of salt overwhelming my senses, and the rolling ocean at my back. A growl of anger rose in my throat. “I hate it when you do that.” The smile on his face increased. “I know.” I absolutely loathed it, and the bastard did it every chance he got—usually about every five minutes whenever I was in his presence and mostly without any purpose. Sometimes he would just pop me from room to room for the hell of it. The last year or so of my life had been a real test of my short patience.

It also answered one of the great puzzles of oceanography—something that many of us didn’t realize was a puzzle—namely, why the oceans don’t grow saltier with time. At the risk of stating the obvious, there is a lot of salt in the sea—enough to bury every bit of land on the planet to a depth of about five hundred feet. Millions of gallons of fresh water evaporate from the ocean daily, leaving all their salts behind, so logically the seas ought to grow more salty with the passing years, but they don’t. Something takes an amount of salt out of the water equivalent to the amount being put in. For the longest time, no one could figure out what could be responsible for this. Alvin’s discovery of the deep-sea vents provided the answer.

Of all the minerals the most vital in dietary terms is sodium, which we mostly consume in the form of sodium chloride – table salt.* Here the problem is not that we are getting too little, but possibly way too much. We don’t need all that much – 200 milligrams a day, about what you would get with six or eight vigorous shakes of a salt cellar – but we take in about sixty times that amount on average. In a normal diet it is almost impossible not to because there is so much salt in the processed foods we eat with such ravenous devotion. Often it is heaped into foods that don’t seem salty at all – breakfast cereals, prepared soups and ice creams, for instance. Who would guess that an ounce of cornflakes contains more salt than an ounce of salted peanuts?

In the Incarnation God came to know for himself what a thing is the life of man, what a work of his hands is this creature composed of body and soul. From the dark of the womb to the black of the tomb, through childhood to manhood and the last, slow long-drawn-out agony of dying, he has known for himself what it means to live in a handful of clay, to feel the cool touch of mother’s hand on fevered flesh, to taste the salt of sweat and tears, to hear music and birdsong and the vilest of insults, to stumble and fall, be bruised and mangled and torn. He cried out at last, as have all of us at one time or another, to be spared any more burdens or suffering. The Incarnation, in short, meant that God became man, like us in all things, says Saint Paul, except sin.

A while back a young woman from another state came to live with some of her relatives in the Salt Lake City area for a few weeks. On her first Sunday she came to church dressed in a simple, nice blouse and knee-length skirt set off with a light, button-up sweater. She wore hose and dress shoes, and her hair was combed simply but with care. Her overall appearance created an impression of youthful grace. Unfortunately, she immediately felt out of place. It seemed like all the other young women her age or near her age were dressed in casual skirts, some rather distant from the knee; tight T-shirt-like tops that barely met the top of their skirts at the waist (some bare instead of barely); no socks or stockings; and clunky sneakers or flip-flops. One would have hoped that seeing the new girl, the other girls would have realized how inappropriate their manner of dress was for a chapel and for the Sabbath day and immediately changed for the better. Sad to say, however, they did not, and it was the visitor who, in order to fit in, adopted the fashion (if you can call it that) of her host ward. It is troubling to see this growing trend that is not limited to young women but extends to older women, to men, and to young men as well. . . . I was shocked to see what the people of this other congregation wore to church. There was not a suit or tie among the men. They appeared to have come from or to be on their way to the golf course. It was hard to spot a woman wearing a dress or anything other than very casual pants or even shorts. Had I not known that they were coming to the school for church meetings, I would have assumed that there was some kind of sporting event taking place. The dress of our ward members compared very favorably to this bad example, but I am beginning to think that we are no longer quite so different as more and more we seem to slide toward that lower standard. We used to use the phrase “Sunday best.” People understood that to mean the nicest clothes they had. The specific clothing would vary according to different cultures and economic circumstances, but it would be their best. It is an affront to God to come into His house, especially on His holy day, not groomed and dressed in the most careful and modest manner that our circumstances permit. Where a poor member from the hills of Peru must ford a river to get to church, the Lord surely will not be offended by the stain of muddy water on his white shirt. But how can God not be pained at the sight of one who, with all the clothes he needs and more and with easy access to the chapel, nevertheless appears in church in rumpled cargo pants and a T-shirt? Ironically, it has been my experience as I travel around the world that members of the Church with the least means somehow find a way to arrive at Sabbath meetings neatly dressed in clean, nice clothes, the best they have, while those who have more than enough are the ones who may appear in casual, even slovenly clothing. Some say dress and hair don’t matter—it’s what’s inside that counts. I believe that truly it is what’s inside a person that counts, but that’s what worries me. Casual dress at holy places and events is a message about what is inside a person. It may be pride or rebellion or something else, but at a minimum it says, “I don’t get it. I don’t understand the difference between the sacred and the profane.” In that condition they are easily drawn away from the Lord. They do not appreciate the value of what they have. I worry about them. Unless they can gain some understanding and capture some feeling for sacred things, they are at risk of eventually losing all that matters most. You are Saints of the great latter-day dispensation—look the part.

I freeze, my hand resting on the door knob, as the man straightens his jacket, then turns to me. For a moment, I can’t make sense of what I’m seeing. It feels like waking in the middle of the night and trying to convince yourself the shadows at the end of your bed really are just the furniture, not a restless ghost at your window. But this—this must be a ghost. I close my eyes hard, then open them again, but he’s still there. He looks like my father. Younger, and trimmer, and leaner in the face than my father ever was, but he looks like my father. He looks like me. The same coffee-dark hair, and, though his is starting to salt around the temples, it’s still thick and curls handsomely, just like mine. He’s missing his right ear, and one side of his face is webbed with faint red scars, giving his skin the look of porcelain broken and then glued back together, but I can see my father’s jawline. He’s built like my father as well—short, but sturdy. Broad shoulders—I have those too. And the same Grecian nose and veined blue eyes. My mother’s eyes.

Noble Dash has a kind master, who values his faithful dog, and who would not part with him for a pile of silver and gold, He never forgets the day when his fair-haired little Mary was washed by a big wave into the sea as’ she ran towards her ball, which Tom had thrown into the tide. Dash at the time was lying as if asleep on a heap of sea-weed a short distance off. At the cry of Mary's nurse he bounded away, and in a moment was battling in the midst of the waves. He soon had little Mary's dress held fast in the grip of his strong teeth, and swam bravely with her ashore. Good dog! who could repay him for such a noble deed? Mary's father and mother patted and praised him, and nurse and the children cried over him and hugged him, all dripping as he was from the salt sea; and that night, when little Mary was: warmly asleep in her bed, and the household met together at the hour of evening prayer, no one was surprised that Mary s father thanked God that he had made so noble a dumb creature as faithful Dash, who had saved the life of his darling child.

other gentlemen had come out with him. One was a low-spirited gentleman of middle age, of a meagre habit, and a disconsolate face; who kept his hands continually in the pockets of his scanty pepper-and-salt trousers, very large and dog’s-eared from that custom; and was not particularly well brushed or washed. The other, a full-sized, sleek, well-conditioned gentleman, in a blue coat with bright buttons, and a white cravat. This gentleman had a very red face, as if an undue proportion of the blood in his body were squeezed up into his head; which perhaps accounted for his having also the appearance of being rather cold about the heart. He who had Toby’s meat upon the fork, called to the first one by the name of Filer; and they both drew near together. Mr. Filer being exceedingly short-sighted, was obliged to go so close to the remnant of Toby’s dinner before he could make out what it was, that Toby’s heart leaped up into his mouth. But Mr. Filer didn’t eat it. “This is a description of animal food, Alderman,” said Filer, making little punches in it, with a pencil-case, “commonly known to the labouring population of this country, by the name of tripe.” The Alderman laughed, and winked; for he was a merry fellow, Alderman Cute. Oh, and a sly fellow,

Jyo offered Isae a fried feathergrass stalk with a big smile, but Akos snatched it before she could take it. “You don’t want to eat that,” he said. “Unless you want to spend the next six hours hallucinating.” “Last time Jyo slipped someone one of those, they wandered around this house talking about giant dancing babies,” Jorek said. “Yeah, yeah,” Teka said. “Laugh all you want, but you would be scared too if you hallucinated giant babies.” “It was worth it, whether I will ever be forgiven or not,” Jyo said, winking. He had a soft, slippery way of talking. “Do they work on you?” Cisi asked Akos, nodding to the stalk in his hand. In answer, Akos bit into the stalk, which tasted like earth and salt and sour. “Your gift is odd,” Cisi said. “I’m sure Mom would have some kind of vague, wise thing to say about that.” “Ooh. What was he like as a child?” Jorek said, folding his hands and learning close to Akos’s sister. “Was he actually a child, or did he just sort of appear one day as a fully grown adult, full of angst?” Akos glared at him. “He was short and chubby,” Cisi said. “Irritable. Very particular about his socks.” “My socks?” Akos said. “Yeah!” she said. “Eijeh told me you always arranged them in order of preference from left to right. Your favorite ones were yellow.

Old Hubert must have had a premonition of his squalid demise. In October he said to me, ‘Forty-two years I’ve had this place. I’d really like to go back home, but I ain’t got the energy since my old girl died. And I can’t sell it the way it is now. But anyway before I hang my hat up I’d be curious to know what’s in that third cellar of mine.’ The third cellar has been walled up by order of the civil defence authorities after the floods of 1910. A double barrier of cemented bricks prevents the rising waters from invading the upper floors when flooding occurs. In the event of storms or blocked drains, the cellar acts as a regulatory overflow. The weather was fine: no risk of drowning or any sudden emergency. There were five of us: Hubert, Gerard the painter, two regulars and myself. Old Marteau, the local builder, was upstairs with his gear, ready to repair the damage. We made a hole. Our exploration took us sixty metres down a laboriously-faced vaulted corridor (it must have been an old thoroughfare). We were wading through a disgusting sludge. At the far end, an impassable barrier of iron bars. The corridor continued beyond it, plunging downwards. In short, it was a kind of drain-trap. That’s all. Nothing else. Disappointed, we retraced our steps. Old Hubert scanned the walls with his electric torch. Look! An opening. No, an alcove, with some wooden object that looks like a black statuette. I pick the thing up: it’s easily removable. I stick it under my arm. I told Hubert, ‘It’s of no interest. . .’ and kept this treasure for myself. I gazed at it for hours on end, in private. So my deductions, my hunches were not mistaken: the Bièvre-Seine confluence was once the site where sorcerers and satanists must surely have gathered. And this kind of primitive magic, which the blacks of Central Africa practise today, was known here several centuries ago. The statuette had miraculously survived the onslaught of time: the well-known virtues of the waters of the Bièvre, so rich in tannin, had protected the wood from rotting, actually hardened, almost fossilized it. The object answered a purpose that was anything but aesthetic. Crudely carved, probably from heart of oak. The legs were slightly set apart, the arms detached from the body. No indication of gender. Four nails set in a triangle were planted in its chest. Two of them, corroded with rust, broke off at the wood’s surface all on their own. There was a spike sunk in each eye. The skull, like a salt cellar, had twenty-four holes in which little tufts of brown hair had been planted, fixed in place with wax, of which there were still some vestiges. I’ve kept quiet about my find. I’m biding my time.

WHEN YOU CROW UP IN KANSAS WEARING VERY LARGE SHORTS, thinking not very much of yourself, thinking mainly of your knees, looking mainly at your knees, your face a frisbee that cant fly, your teeth buck, your eyebrows rectangles, your forehead more than half of your face, your shirts shapeless, your shape shapeless, your Kansas shapeless, your lust absent, your legs bowed, your arches flat, your chest flat, your ears your only curves, your ears never pierced, your denim never dazzled, your sneakers white, your socks white, your teeth turquoise with rubber bands, your cheese orange, your milk whole, your bread wonder, your luxury a tuna casserole, your pale a neon pale, your fantasy to race a Mario Kart over the desert and into the final oasis, your earthly oasis a salted pretzel, your solitude total, your urges not even visible to you on the clearest days at the farthest horizons, your blank magnificent, your inertia wild and authentic, your nothing your preference, and then into it somebody walks, a Joan, this sudden hero can really take control. You’re susceptible first to idolatry, then to study, to apprenticeship, and finally to a kind of patient love that makes fun of itself and believes in itself without limit. Imagine being a pudding cup of a person and encountering a confident, elegant, powerful scholar who knows what to do with her shoulders. Imagine encountering you.

I don’t know why you’re doing this!” “Well.” Halim busied himself putting away the salt and the herbs. “There’s the mystery, of course. But also…” “Also?” “I would like to save you.” He looked slightly embarrassed by the admission. “I have never been of much use to anyone, you see.” “I’m not exactly a fair maiden to be saved by a questing knight,” she said. “It’s not as if I’m beautiful.” “No,” said Halim. “I know I should say you are, because that would be chivalrous. But I’m not handsome, either, and I’m not rich, and men don’t feel the slightest urge to follow me into battle, and I already told you about the tourneys , so I’ve failed on most counts as a knight. It would be nice to do something and not fail at it. And you’re…um.” He shrugged. “Interesting. And sad.” Toadling had been sad for a long time, but she was not used to being interesting. She had been nearly invisible for so long in her father’s house that it surprised her. “Interesting,” she said. “Huh.” “And you look a bit like my friend Faizan used to, when he’d done something wrong and was waiting for his mother to find out,” said Halim. “His mother was much fiercer than mine. But he always said the dread was the worst.” The words slipped under her ribs like the blessed knife had not. Toadling’s breath came out in a short, pained huff. He was not wrong. She had lived in dread for two hundred years. He was going to climb the tower, and she could think of no way to stop him. And inside, some tiny mad voice was saying, Perhaps it will be alright. “Tomorrow,” she said shortly. “Bring the knife.

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

GUAC AD HOC   Hannah’s 1st Note: This is Howie Levine’s guacamole recipe. He’s Lake Eden’s most popular lawyer. 2 ounces cream cheese 4 ripe avocados (I used Haas avocados) 2 Tablespoons lemon juice (freshly squeezed is best) 1 clove garlic, finely minced (you can squeeze it in a garlic press if you have one) cup finely chopped fresh oregano leaves 1 Italian (or plum) tomato, peeled, seeded, and chopped 4 green onions, peeled and thinly sliced (you can use up to 2 inches of the green stem) ½ teaspoon salt 10 grinds of freshly ground pepper (or tea spoon) ½ cup sour cream to spread on top Bacon bits to sprinkle on top of the sour cream Tortilla chips as dippers Howie’s Note: I use chopped oregano because Florence doesn’t always carry cilantro at the Lake Eden Red Owl. This guacamole is equally good with either one. Heat the cream cheese in a medium-sized microwave-safe bowl for 15 seconds on HIGH, or until it’s spreadable. Peel and seed the avocados. Put them in the bowl with the cream cheese and mix everything up with a fork. Mix just slightly short of smooth. You want the mixture to have a few lumps of avocado. Add the lemon juice and mix it in. It’ll keep your Guac Ad Hoc from browning. Add the minced garlic, chopped oregano leaves, tomato, sliced green onion, salt, and pepper. Mix everything together. Put your Guac Ad Hoc in a pretty bowl, and cover it with the sour cream. Sprinkle on the bacon bits. If you’re NOT going to serve it immediately, spread on the sour cream, but don’t use the bacon bits. Cover the bowl with plastic wrap and refrigerate it until time to serve. Then sprinkle on the bacon bits. (My bacon bits got a little tough when I added them to the bowl and refrigerated it. They were best when I sprinkled them on at the last moment.) Hannah’s 2nd Note: Mike and Norman like this best if I serve it with sliced, pickled Jalapenos on top. Mother won’t touch it that way. Yield: This amount of Guac Ad Hoc serves 4 unless you’re making it for a Super Bowl game. Then you’d better double the recipe.

The wooden ship objected with loud creaks as the heavy wind strained its sails to the limits, pushing it forwards through the waves. A rather petite vessel, it was the smallest she’d sailed. It was old and worn, too. Nora looked up at the yellowed sails fondly. It was a miracle that they’d lasted this long, cooperating with the buffeting winds without rest for many seasons now. And Nora and the ship had been through some strong gales together. Excellent craftsmanship, Nora thought and, as she often did, pondered the ship’s origins: who’d made it and what waters it’d sailed before she stole it. She’d been certain that the ship wouldn’t last long on the high seas, and that she’d soon have to find a replacement, but she’d been pleasantly surprised. Her ship might not cover vast distances in as short a time as the bigger, heavier sailing ships she was used to, but Nora could turn Naureen around or change direction in a matter of minutes. She could swiftly put distance between her and the ships she plundered. Sometimes, it seemed as if the ship responded to her thoughts, as if there was a weird invisible bond between the two of them. ‘Naureen. Us sailor gals must stick together,’ she said aloud, as if the ship could hear her. Nora always talked to her ship. Clearly a sign she’d been on the sea for too long, she mused. Naureen. Nora didn’t know who’d named the ship or what the name meant, but she thought it strangely fitting. It graced the bow of the ship, painted in beautiful calligraphy. Nora saw it whenever she was aboard another vessel, rummaging for furs or bones of extinct animals she could sell, or food. The sight of her ship always made her heart flutter with happiness. There was a time when Nora would steal the ships she plundered, if she liked them and was in the mood for a change. But not after she stole Naureen. Well, not stole, she corrected herself. When she’d come across the tiny ship, she’d found the salt-rimed corpse of the hollow-cheeked owner sprawled face down on the deck. He’d probably starved to death. His body had not been the first one Nora’d found drifting at sea, nor the last.

Anyone want to help me start PAPA, Parents for Alternatives to Punishment Association? (There is already a group in England called ‘EPPOCH’ for end physical punishment of children.) In Kohn’s other great book Beyond Discipline: From Compliance to Community, he explains how all punishments, even the sneaky, repackaged, “nice” punishments called logical or natural consequences, destroy any respectful, loving relationship between adult and child and impede the process of ethical development. (Need I mention Enron, Martha Stewart, the Iraqi Abu Ghraib prisoner abuse scandal or certain car repairmen?) Any type of coercion, whether it is the seduction of rewards or the humiliation of punishment, creates a tear in the fabric of relational connection between adults and children. Then adults become simply dispensers of goodies and authoritarian dispensers of controlling punishments. The atmosphere of fear and scarcity grows as the sense of connectedness that fosters true and generous cooperation, giving from the heart, withers. Using punishments and rewards is like drinking salt water. It does create a short-term relief, but long-term it makes matters worse. This desert of emotional connectedness is fertile ground for acting-out to get attention. Punishment is a use of force, in the negative sense of that word, not an expression of true power or strength. David R. Hawkins, M.D., Ph.D. author of the book Power v. Force writes “force is the universal substitute for truth. The need to control others stems from lack of power, just as vanity stems from lack of self-esteem. Punishment is a form of violence, an ineffective substitute for power. Sadly though parents are afraid not to hit and punish their children for fear they will turn out to be bank robbers. But the truth may well be the opposite. Research shows that virtually all felony offenders were harshly punished as children. Besides children learn thru modeling. Punishment models the tactic of deliberately creating pain for another to get something you want to happen. Punishment does not teach children to care about how their actions might create pain for another, it teaches them it is ok to create pain for another if you have the power to get away with it. Basically might makes right. Punishment gets children to focus on themselves and what is happening to them instead of developing empathy for how their behavior affects another. Creating

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

BACON, EGG, AND CHEDDAR CHEESE TOAST CUPS Preheat oven to 400 degrees F., rack in the middle position. 6 slices bacon (regular sliced, not thick sliced) 4 Tablespoons (2 ounces, ½ stick) salted butter, softened 6 slices soft white bread ½ cup grated cheddar cheese 6 large eggs Salt and pepper to taste Cook the 6 slices of bacon in a frying pan over medium heat for 6 minutes or until the bacon is firmed up and the edges are slightly brown, but the strips are still pliable. They won’t be completely cooked, but that’s okay. They will finish cooking in the oven. Place the partially-cooked bacon on a plate lined with paper towels to drain it. Generously coat the inside of 6 muffin cups with half of the softened butter. Butter one side of the bread with the rest of the butter but stop slightly short of the crusts. Lay the bread out on a sheet of wax paper or a bread board butter side up. Hannah’s 1st Note: You will be wasting a bit of butter here, but it’s easier than cutting rounds of bread first and trying to butter them after they’re cut. Using a round cookie cutter that’s three and a half inches (3 and ½ inches) in diameter, cut circles out of each slice of bread.   Hannah’s 2nd Note: If you don’t have a 3.5 inch cookie cutter, you can use the top rim of a standard size drinking glass to do this. Place the bread rounds butter side down inside the muffin pans, pressing them down gently being careful not to tear them as they settle into the bottom of the cup. If one does tear, cut a patch from the buttered bread that is left and place it, buttered side down, over the tear. Curl a piece of bacon around the top of each piece of bread, positioning it between the bread and the muffin tin. This will help to keep the bacon in a ring shape. Sprinkle shredded cheese in the bottom of each muffin cup, dividing the cheese as equally as you can between the 6 muffin cups. Crack an egg into a small measuring cup (I use a half-cup measure) with a spout, making sure to keep the yolk intact. Hannah’s 3rd Note: If you break a yolk, don’t throw the whole egg away. Just slip it in a small covered container which you will refrigerate and use for scrambled eggs the next morning, or for that batch of cookies you’ll make in the next day or two. Pour the egg carefully into the bottom of one of the muffin cups. Repeat this procedure for all the eggs, cracking them one at a time and pouring them into the remaining muffin cups. When every muffin cup has bread, bacon, cheese and egg, season with a little salt and pepper. Bake the filled toast cups for 6 to 10 minutes, depending on how firm you want the yolks. (Naturally, a longer baking time yields a harder yolk.) Run the blade of a knife around the edge of each muffin cup, remove the Bacon, Egg, and Cheddar Cheese Toast Cups, and serve immediately. Hannah’s 4th Note: These are a bit tricky the first time you make them. That’s just “beginner nerves”. Once you’ve made them successfully, they’re really quite easy to do and extremely impressive to serve for a brunch. Yield: 6 servings (or 3 servings if you’re fixing them for Mike and Norman).

The seventh day, and no wind—the burning sun Blister’d and scorch’d, and, stagnant on the sea, They lay like carcasses; and hope was none, Save in the breeze that came not; savagely They glared upon each other—all was done, Water, and wine, and food,—and you might see The longings of the cannibal arise (Although they spoke not) in their wolfish eyes. At length one whisper’d his companion, who Whisper’d another, and thus it went round, And then into a hoarser murmur grew, An ominous, and wild, and desperate sound; And when his comrade’s thought each sufferer knew, ’Twas but his own, suppress’d till now, he found: And out they spoke of lots for flesh and blood, And who should die to be his fellow’s food. But ere they came to this, they that day shared Some leathern caps, and what remain’d of shoes; And then they look’d around them and despair’d, And none to be the sacrifice would choose; At length the lots were torn up, and prepared, But of materials that much shock the Muse— Having no paper, for the want of better, They took by force from Juan Julia’s letter. The lots were made, and mark’d, and mix’d, and handed, In silent horror, and their distribution Lull’d even the savage hunger which demanded, Like the Promethean vulture, this pollution; None in particular had sought or plann’d it, ’Twas nature gnaw’d them to this resolution, By which none were permitted to be neuter— And the lot fell on Juan’s luckless tutor. He but requested to be bled to death: The surgeon had his instruments, and bled Pedrillo, and so gently ebb’d his breath, You hardly could perceive when he was dead. He died as born, a Catholic in faith, Like most in the belief in which they’re bred, And first a little crucifix he kiss’d, And then held out his jugular and wrist. The surgeon, as there was no other fee, Had his first choice of morsels for his pains; But being thirstiest at the moment, he Preferr’d a draught from the fast-flowing veins: Part was divided, part thrown in the sea, And such things as the entrails and the brains Regaled two sharks, who follow’d o’er the billow The sailors ate the rest of poor Pedrillo. The sailors ate him, all save three or four, Who were not quite so fond of animal food; To these was added Juan, who, before Refusing his own spaniel, hardly could Feel now his appetite increased much more; ’Twas not to be expected that he should, Even in extremity of their disaster, Dine with them on his pastor and his master. ’Twas better that he did not; for, in fact, The consequence was awful in the extreme; For they, who were most ravenous in the act, Went raging mad—Lord! how they did blaspheme! And foam and roll, with strange convulsions rack’d, Drinking salt water like a mountain-stream, Tearing, and grinning, howling, screeching, swearing, And, with hyaena-laughter, died despairing. Their numbers were much thinn’d by this infliction, And all the rest were thin enough, Heaven knows; And some of them had lost their recollection, Happier than they who still perceived their woes; But others ponder’d on a new dissection, As if not warn’d sufficiently by those Who had already perish’d, suffering madly, For having used their appetites so sadly. And if Pedrillo’s fate should shocking be, Remember Ugolino condescends To eat the head of his arch-enemy The moment after he politely ends His tale: if foes be food in hell, at sea ’Tis surely fair to dine upon our friends, When shipwreck’s short allowance grows too scanty, Without being much more horrible than Dante.

SHRIMP PAELLA Serves 4 Prep time: 10 minutes Cook time: 25 minutes DAIRY-FREE | GLUTEN-FREE | QUICK & EASY Paella is the national dish of Spain. It usually consists of saffron-scented rice cooked with vegetables and topped with a mixture of seafood, sausage, and other meats. This simplified version includes shrimp and peas. A paella pan is the ideal cooking vessel, but a large cast-iron skillet is a fine substitute. 2 tablespoons olive oil 1 medium onion, diced 1 red bell pepper, diced 3 cloves garlic, minced Pinch of saffron (about 8 threads) ¼ teaspoon hot paprika 1 teaspoon salt ½ teaspoon freshly ground black pepper 3 cups chicken broth, divided 1 cup short-grain white rice 1 pound peeled and deveined large shrimp 1 cup frozen peas, thawed 1. Heat the oil in a wide, heavy skillet set over medium heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are softened, about 6 minutes. Add the garlic, saffron, paprika, salt, and pepper and stir to mix. Stir in 2½ cups of broth, and the rice. 2. Bring the mixture to a boil, then lower the heat to low, cover, and simmer until the rice is nearly cooked through, about 12 minutes. Scatter the shrimp and peas over the rice and add the remaining ½ cup of broth. Place the lid back on the skillet and cook for about 5 minutes more, until the shrimp are just cooked through. Serve immediately.

Alathea Sawneyford was, as Mrs Frogmorton and Mrs Drigg often remarked, an astonishment. It was hard to pick out a single extraordinary characteristic. Her dark hair was remarkable only because it was cut short, and her skin, compared to Harriet’s and Georgiana’s, was sallow. Yet one thing was certain: men saw Alathea and wanted her, as men eating eggs want salt. In the eyes of Mrs Frogmorton and Mrs Drigg, this was a defect nothing could soften.

Sophie's ability to create things in the kitchen was unlike anything I had ever seen. It was a skill that came naturally, an innate knowledge that only she possessed, with an end result that was nothing short of magnificent. In the span of half a day, the blue kitchen counter would be covered with whole vanilla cakes, the edges moist and slightly crumbling, bowls of fudge frosting accented with a splash of espresso, zucchini bread studded with pineapple and carrots and walnuts, even peanut brittle made with a combination of brown sugar and toffee. She created everything from scratch; each recipe an original, tried again and again until the proportions were perfect.

In short, the emerging community must endeavour to be a question rather than an answer and an aroma rather than food. It must seek to offer an approach that enables the people of God to become the parable, aroma and salt of God in the world, helping to form a space where God can give of God. For too long the Church has been seen as an oasis in the desert – offering water to those who are thirsty. In contrast, the emerging community appears more as a desert in the oasis of life, offering silence, space and desolation amidst the sickly nourishment of Western capitalism. It is in this desert, as we wander together as nomads, that God is to be found. For it is here that we are nourished by our hunger.

You, Sunshine, are a hostage on my ship. Do as ye’re told and your stay here will be short, much to the benefit and relief of us both.” That close, she could smell him. Salt water. Fresh wind. The lye soap that his shirt had been laundered in. His point made, he straightened up, shot her a dark glare over his shoulder, and reached for a bottle with which to refill his mug. Nerissa swung her legs out of the bed. “I am leaving.” “And going where?” He nodded toward the windows behind him, one of which was open to admit a heady balm of salty night air. “There’s a whole ocean out there. Unless you can walk on water, Sunshine, you aren’t goin’ anywhere.” “How dare you speak to me that way! I am Lady Nerissa de—” “I don’t give a tinker’s damn who you are. Now, get up and move around if ye’ve a mind to, but we’re at sea and unless you plan to throw yourself overboard with all the drama of a Shakespearean heroine, ye’re stuck here as a guest of America in general and myself in particular. Get used to it.

While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.

What you probably do not know, GertrudeStein, is that in Bilignin you and Miss Toklas are the only circus act in town. And me, I am the asiatique, the sideshow freak. The farmers there are childlike in their fascination and in their unadorned cruelty. Because of your short-cropped hair and your, well, masculine demeanor, they call you “Caesar.” Miss Toklas, they dub “Cleopatra” in an ironic tribute to her looks and her companionship role in your life. As for your guests who motor into Bilignin all summer long, they are an added attraction. Last summer, the farmers especially enjoyed the painter who hiked through their fields with clumps of blue paint stuck in his uncombed hair.

A delicious meal needs pepper and salt, but if they dominate, the meal is ruined.

You know, white hair with a short perm, possibly some Alfred Dunner clothes decorated with birdhouses and styled in a dusty blue. That’s not Katla at all. She’s dignified. Refined, with her thick, salt-and-pepper locks that are styled in a blowout and pinned back with a jewel clip. Her

A pint of salt on grain of truth, a ton of salt on holy books.

Trying to decide---I can't say if you should wait in line at Salt & Straw or Voodoo Doughnuts. Do you have a preference?" "Not waiting in line? Portlanders are surprisingly willing to wait for their food." "They're willing to wait when the food is worth their time. I think Salt & Straw. And really, they've got a smart setup to keep your wait as short as possible, and they give out samples while you're in line. At least, they did when I was there." "And this is... artisanal salt? And straw?" "It's ice cream," I said with a laugh. "Really good ice cream, with fun, inventive flavors. And even if you don't want inventive, the basics are worth the wait." "Well, if you're sending me to ice cream, then you have to get Cat to take you to Black Dog Gelato. Once you're back in Chicago, at least.

I chewed on the dried, salted meat until my jaw ached, waiting for it to soften enough to swallow.

Rose is the epitome of a hard-scrabble professional, complete with a practiced resting bitch face. Dark, smoky makeup accentuates her piercing hazel eyes that bore into anyone catching her gaze. Her short auburn hair perches in an all-business cut, with a slight flourish over her right cheek. A chain made of thick silver links adorns her neck, complete with a prominent cross. Is she a devout Christian or will it all be a ploy to curry favor with the salt-of-the-earth jurors in this county? A tight, merciless navy-blue skirt and blazer stress her athletic frame. She is all business, and in it to win it.

He, on top of a hill in Heaven, weeps whenever, outside that state of being called his country, one of his worlds drops dead, vanishes screaming, shrivels, explodes, murders itself. And, when he weeps, Light and His tears glide down together, hand in hand. So, at the beginning of the projected poem, he weeps, and Country Heaven is suddenly dark. Bushes and owls blow out like sparks. And the countrymen of heaven crouch all together under the hedges and, among themselves in the tear-salt darkness, surmise which world, which star, which of their late, turning homes, in the skies has gone for ever. And this time, spreads the heavenly hedgerow rumour, it is the Earth. The Earth has killed itself. It is black petrified, wizened, poisoned, burst, cruel, kind, dumb, afire, loving, dull, shortly and brutishly hunt their days down like enemies on that corrupted face. And, one by one, these heavenly hedgerow-men, who once were of the Earth, tell one another, through the long night, Light and His tears falling, what they remember, what they sense in the submerged wilderness and on the exposed hair's breadth of the mind, what they feel on the trembling on the nerves of a nerve, what they know in their Edenic hearts, of that self-killed place. They remember places, fears, loves, exultation, misery, animal joy, ignorance and mysteries, all we know and do not know. The poem is made of these tellings. And the poem becomes, at last, an affirmation of the beautiful and terrible worth of the Earth.

Ravyn kept digging. When his fingernail ripped and the raw tip of his finger struck something sharp, he swore and reared back. His body was invisible, but not his blood. It trickled, crimson red, appearing the moment it left his hand and scattering over the hole he’d dug, the ground thirsty for it. Something was hidden in the earth, waiting. When Ravyn touched it, it was sharper than stone—colder than soil. Steel. Heart in his throat, he dug until he’d unearthed a sword. It lay crooked, caked in dirt. But there was no mistaking its make—forged steel—with an intricately designed hilt, too ornate to be a soldier’s blade. He reached for it, the salt in the air piercing his lungs as he took short, fevered breaths. But before Ravyn could pry the sword free, he caught a glimpse at what was buried beneath it. Resting perfectly, undisturbed for centuries. A pale, knobbed object. Human. Skeletal. A spine.

The twelve call for each other when the shadows grow long— When the days are cut short and the Spirit is strong. They call for the Deck and the Deck calls them back. Unite us, they say, and we’ll cast out the black. At the King’s namesake tree, with the black blood of salt, All twelve shall, together, bring sickness to halt. They’ll lighten the mist from mountain to sea. New beginnings—new ends . . . But nothing comes

We seem trapped in the Short Now. The present generation enjoys the greatest power in history, but it appears to have the shortest vision in history. That combination is lethal.

Stuffed zucchini This is a bastardized version of a Turkish original. Serve it cold, just above fridge temperature, with goat’s-milk yogurt. Serves 6 as a starter 1 medium onion, finely chopped 1 tbsp olive oil 2/3 cup short-grain rice 2 tbsp currants 1 tbsp pine nuts 2 tbsp chopped parsley, plus extra to garnish 1/2 tsp dried mint 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1/4 tsp ground cloves 3 tbsp lemon juice 3 medium zucchini 3/4 cup boiling water 11/2 tbsp sugar salt and black pepper Sauté the onion in the oil until softened. Add the rice, currants, pine nuts, parsley, mint, spices and half the lemon juice. Continue cooking on low heat for 5 minutes, stirring occasionally. Halve the zucchini lengthways along the center and use a spoon to scoop out some of the flesh to make “boats.” Place them in a shallow saucepan that is large enough to accommodate them side by side. Fill them with the rice stuffing. Pour the boiling water, remaining lemon juice, sugar and some salt around the zucchini. The liquid should not come as high as the filling. Simmer, covered, for 30 to 40 minutes, basting the filling occasionally with the cooking juices. The zucchini are ready when the rice is al dente and almost all the juices have evaporated. Allow to cool down completely before refrigerating. Garnish with chopped parsley when serving.

BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pomegranate juice, brown sugar, orange zest and juice, and thyme. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat short ribs dry with paper towels, season with salt and pepper, and nestle into pot. 2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure. 3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. 4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce.

I want you, and you say you want me, and the only thing standing in our way is you. Don’t tell me that you survived all those battles, and suffered through so much, merely to come home for this--” He laid his fingers against her mouth. “Quiet. Let me think.” “What is there to--” “Beatrix,” he warned. She fell silent, her gaze locked on his severe features. Christopher frowned, weighing possibilities, inwardly debating the issue without seeming to come to any satisfactory conclusion. In the silence, Beatrix rested her head on his shoulder. His body was warm and comforting, the deep-flexing muscles easily accommodating her weight. She wriggled to press closer to him, until she felt the satisfying hardness of his chest against her breasts. And she adjusted her position as she felt the firm pressure of him lower down. Her body ached to gather him in. Furtively she brushed her lips against the salt-scented skin of his neck. He clamped his hand on her hip. Amusement threaded through his voice. “Stop squirming. There is no possible way a man can think when you’re doing that.” “Haven’t you finished thinking yet?” “No.” But she felt him smile as he kissed her forehead. “If you and I marry,” he said eventually, “I would be put in the position of trying to protect my wife against myself. And your well-being and happiness are everything to me.” If…Beatrix’s heart leaped into her throat. She began to speak, but Christopher nudged his knuckles beneath her chin, gently closing her mouth. “And regardless of what fascinating ideas your family may have about the marital relationship,” he continued, “I have a traditional view. The husband is master of the household.” “Oh, absolutely,” Beatrix said, a bit too quickly. “That’s what my family believes, too.” His eyes narrowed skeptically. Perhaps that had been taking it a bit far. Hoping to distract him, Beatrix nuzzled her cheek into his hand. “Could I keep my animals?” “Of course.” His voice softened. “I would never deny something so important to you. Although I can’t help but ask…is the hedgehog negotiable?” “Medusa? Oh, no, she couldn’t survive on her own. She was abandoned by her mother as kit, and I’ve taken care of her ever since. I suppose I could try to find a new home for her, but for some reason people don’t take readily to the idea of pet hedgehogs.” “How odd of them,” Christopher said. “Very well, Medusa stays.” “Are you proposing to me?” Beatrix asked hopefully. “No.” Closing his eyes, Christopher let out a short sigh. “But I’m considering it against all better judgment.

Ronald Tilfer—at least, she assumed the man in the brown UPS uniform was him—smiled and waved behind him as he exited from the restaurant. He was short with tightly cropped salt ’n’ pepper hair and, as you noticed in these uniforms with shorts, nice legs. Wendy pushed herself off her car and cut him off before he reached the vehicle. “Ronald

As he spoke, Mudd clicked through a deck of slides—114 in all—that were projected on a large screen behind him. This would be straight-up, in-your-face talk, no sugar-coating on his part. The headlines and phrases and figures were nothing short of staggering. More than half of American adults were now considered overweight, with nearly one-quarter of the population—40 million adults—carrying so many extra pounds that they were clinically defined as obese. Among children, the rates had more than doubled since 1980, the year when the fat line on the charts began angling up, and the number of kids considered obese had shot past 12 million. (It was still only 1999; the nation’s obesity rates would climb much higher.) “Massive social costs estimated as high as $40–$100 billion a year,” announced one of Mudd’s slides in bright, bold lettering.

If she knew anything, Claire thought, it was simply that though our time on earth was short, our lives were long. They seeped and spread, watery and wide, moving in unexpected directions.

His lips turned upward. “Man told you to lick salt off me, but he didn’t say where you would be licking the salt from.

Some of these kids are just plain trouble.” Grant glanced over at the boys sitting in the glass-walled box. Mac had been like that, all anger and confusion. He’d been in juvie too, arrested for possession after falling into a gang. Grant was gone. Mom was sick. Dad was a mess. Looking back, Grant wondered if dementia was beginning to take hold back then and no one recognized the symptoms. Lee had been the one who’d coped with Mac’s drug and delinquency problems, and Mom’s deathbed talk had snapped her youngest out of it. A program like this might have helped his brother. “Who knows what those boys have had to deal with in their lives.” Corey’s eyes turned somber. “We’re all sorry about Kate.” Reminded of Kate’s death, Grant’s chest deflated. “And thanks for the help,” Corey said. “These boys can be a handful.” “Is your son on the team?” “No.” Corey nodded toward the rink. A pretty blond teenager executed a spinning jump on the ice. Corey beamed. “That’s my daughter, Regan. She’s on the junior figure skating team with Josh’s daughter, the one in black. The hockey team has the next slot of ice time.” “The girls look very talented.” Even with an ex-skater for a sister-in-law, Grant knew next to nothing about figure skating. He should have paid attention. He should have known Kate better. Josh stood taller. “They are. The team went to the sectional championships last fall. Next year, they’ll make nationals, right, Victor?” Josh gestured toward the coach in the black parka, who had deposited the offenders in the penalty box and was walking back to them. “Victor coaches our daughters.” Joining them, Victor offered a hand. He was a head shorter than Grant, maybe fifty years old or so, with a fit body and salt-and-pepper hair cut as short and sharp as his black eyes. “Victor Church.

It would be easier to separate salt from the seas than Edgar Allan Poe’s influence from our literature.

Despite the differences in their ages, I still thought of them as adventurous girls. It never occurred to me that they might be related, that is until I heard Connie refer to Rita as “Mom”?? Now at least I knew their names, but the relationship confused me.… They acted more like friends and equals, than mother and daughter. Didn’t I detect flirtation in Connie’s comments, and didn’t Rita give me the eye? As we walked through this typical small town market, they picked up many more items, “just in case we get snowed in.” I expressed my regret for not being able to help in defraying the ever-increasing cost of the groceries, but it didn’t seem to bother them. “We picked you up and it’s our treat,” Rita explained. “Come on, let’s get going before we get stuck here,” Connie said, with a sound of urgency, to her mother who was still looking around. Picking up two economy-sized bags of potato chips along with some pretzels didn’t impress me as being staples, but to be fair, she did also pick up bacon, eggs, English muffins and a container of milk. Getting back into the car, we turned north again, past where they first picked me up, and then left onto Mountain Street. I knew from the many times that I had come through Camden that Mount Battie was back up here somewhere, but after a short distance of about a mile or so, we turned left again and pulled into the driveway of a big old farmhouse connected to a barn, which looked very much like many other houses in Maine. By this time the snow was coming down in big wet flakes, accumulating fast. It wouldn’t take long before the roads would become totally impassable. I knew that this could become a worse mess than I had anticipated, especially on the back roads. The coastal towns in Maine don’t usually get as cold as the towns in the interior, thus allowing the air to hold more moisture. In turn, they are apt to get more big wet snowflakes that accumulate faster. However, the salt air also melts the snow more rapidly. I seldom had to worry about the weather, but this time I was lucky to have been picked up by these “Oh So Fine Ladies” and was glad that I decided to accept their offer to stay with them.

brewed green tea SERVES 4 RYOKUCHA 4 tablespoons (12 g) loose Japanese green tea (ryokucha) Fill a large teapot with cold filtered water and bring to a boil. Fill a smallish teapot for brewing the tea with about 1¾ cups (400 cc) boiling water and leave the large teapot off of the heat. The 194°F (90°C) water should have dropped to 176°F (80°C). Now fill 4 small cups (the portion size per person is usually a scant ½ cup/100 cc) with the water from the smallish teapot. This will heat the cups and cool the water another 50°F (10°C). Measure the tea into the smallish teapot and pour the water in the cups over the leaves. Let steep for 20 seconds and pour out evenly in each cup. It is important to pour in short bursts, a little at a time, and to use up all of the water in the pot. For the second round, pour water directly from the large teapot (which now should have cooled to about 176°F/80°C). Set the lid back on the smallish teapot, but crack it a bit to let steam escape. Steep for 10 seconds and pour out again in the same fashion. Always pour all of the tea out of the pot before adding water. The tea will become weaker and weaker until it is almost clear. This changing quality is part of the appeal.

When she'd come down to the kitchen after her shower, she'd deliberately left the lights off. She liked the way the cake looked in the bright light of the full moon that was streaming in through the windows. On the kitchen table a wooden spoon sat in a small saucepot, which held crushed hazelnuts that had been soaked and heated in Frangelico, next to the bowl of thick, velvety pastry cream she had prepared earlier. She released one of the layers from its baking pan and settled it onto the cake plate. She had sprinkled them while they were still warm with the same infused brandy, so they were now redolent with a harmonious perfume of filberts and chocolate. She deftly spread some of the pastry cream on the first layer and sprinkled a tablespoon of the crushed nuts on top of it. She added the second layer of cake, more buttery cream, and a dusting of nuts. Angelina always aimed for an extra shading of flavor when she created a recipe, something to complement and embrace the most prominent flavor in a dish, something that tickled the palate and the imagination. Here, she had chosen aromatic, earthy hazelnuts to add an extra dimension of texture and taste. She'd heard someplace that some musical composers said that it was the spaces between the notes that made all the difference; when you were cooking, it was the little details, too. Each layer of the dense cake covered the one beneath it as she laid them on, like dark disks of chocolate eclipsing moons made of creme anglaise instead of green cheese. In short order, the sixth and final layer had efficiently been fixed into place. She took a half step back to check for symmetry and balance, then moved on to the frosting. She poured the mixture of butter, milk, and chocolate that had been resting on the stove top into a mixing bowl, added a pinch of salt, a dash of real vanilla extract, and began whisking it all together with powdered sugar, which she shifted in stages to make sure that it combined thoroughly.