Side Dish Quotes

Gus: "It tastes like..." Me: "Food." Gus: "Yes, precisely. It tastes like food, excellently prepared. But it does not taste, how do I put this delicately...?" Me: "It does not taste like God Himself cooked heaven into a series of five dishes which were then served to you accompanied by several luminous balls of fermented, bubbly plasma while actual and literal flower petals floated down around your canal-side dinner table." Gus: "Nicely phrased." Gus's father: "Our children are weird." My dad: "Nicely phrased.

I'm kind of a low-key guy. The spotlight doesn't suit me. I'm more of a side dish--cole slaw or French fries or a Wham! backup singer.

I was washing the dishes and the sneaky bastard crept up behind me and wrapped his arms around my waist. And kissed me. Right here.” I pointed angrily to my neck. “Can I not have him committed or something?” Dr. Pritchard snorted. “For loving you?” I drew back, shaking my head in disgust. “Dr. Pritchard,” I admonished softly. “Whose side are you on?” “Braden’s.

you're just a side dish not the main course!

I remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn't eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it'd be set with a heaping double portion, served alongside the various other preferences that made you, you.

I always considered myself a loner. I mean, not like a poor-me, Byron-esque, I-should-have-brought-a-swimming-buddy loner. I mean the sort of person who doesn’t feel too upset about the prospect of a weekend spent seeing no one, and reading good books on the couch. It wasn’t like I was a people hater or anything. I enjoyed activities and the company of friends. But they were a side dish. I always thought I would be happy without them.

He looked at me as if I was a side dish he hadn't ordered.

I don’t know what the exact physical dynamics are that cause a shower curtain to attach itself to your body when you turn on the water but, since my shower was surrounded on all sides by curtains, I turned on the water and became a vinyl, vacuum-sealed sheriff burrito.

Then there came a faraway, booming voice like a low, clear bell. It came from the center of the bowl and down the great sides to the ground and then bounced toward her eagerly. 'You see I am fate,' it shouted, 'and stronger than your puny plans; and I am how-things-turn-out and I am different from your little dreams, and I am the flight of time and the end of beauty and unfulfilled desire; all the accidents and imperceptions and the little minutes that shape the crucial hours are mine. I am the exception that proves no rules, the limits of your control, the condiment in the dish of life.

But the point is, you can't eat ideals,...ideals are a side-dish for reality!

Impressive," Court offered, gallantly bending to retrieve the shoe. "You should join the theater." "Fuck you." "I owed you that." "Revenge is a dish best served with a side of handcuffs and a hard ass-fucking. Remember that." Really is a dirty fighter. Goddamn.

You once told me you could stand many things.” My voice was raspy from all the emotions battering against those well-honed inner defenses. “So can I. I can stand whatever Apollyon dishes out, can take the bigotry from others over what I am, the freaky ghost juju from Marie, all the craziness my mother can throw at me, and even the pain of my uncle dying. But the one thing that I would never, ever recover from would be losing you. You made me promise before to go on if that happened, but Bones”—here my words broke and tears spilled down my cheeks—“I wouldn’t want to.” He’d been near the side of the bed when I started talking, but was in my arms before the first tear fell. Very softly, his lips brushed over those wet streaks, coming back pink from the drops still shimmering on them. “No matter what happens, you will never lose me,” he whispered. “I am forever yours, Kitten, in this life or the next.

Onion ring?" Zara said, handing her a leftover carton. As everyone knows, the offer of an onion ring is not to be taken lightly. Onion rings are far more valuable than their throwaway side dish counterparts -- french fries and potato chips -- and, as such, have brought about numerous reconciliations throughout history.

No one will hurt her.” “And should they try?” “I’ll rip their heads off.” Sexy or creepy, sexy or creepy—I went with very sexy with a side dish of creepy.

My dad: “Emily, this risotto…” My mom: “It’s just delicious.” Gus’s mom: “Oh, thanks. I’d be happy to give you the recipe.” Gus, swallowing a bite: “You know, this primary taste I’m getting is not-Oranjee.” Me: “Good observation, Gus. This food, while delicious, does not taste like Oranjee.” My mom: “Hazel.” Gus: “It tastes like…” Me: “Food.” Gus: “Yes, precisely. It tastes like food, excellently prepared. But it does not taste, how do I put this delicately…?” Me: “It does not taste like God Himself cooked heaven into a series of five dishes which were then served to you accompanied by several luminous balls of fermented, bubbly plasma while actual and literal flower petals floated down all around your canal-side dinner table.” Gus: “Nicely phrased.” Gus’s father: “Our children are weird.” My dad: “Nicely phrased.

I enjoyed activities and the company of friends. But they were a side dish.

Since what God had to say to me was the meat that fed my identity, I viewed what everyone else had to say as side dishes and desserts.

You say potato, I say potahto.” “I say rice pilaf. I say you’re trying to distract me with talk of side dishes.

There was so much unpleasantness in the workaday world. The last thing you ever wanted to do at night was go home and do the dishes. And just the idea that part of the weekend had to be dedicated to getting the oil changed and doing the laundry was enough to make those of us still full from lunch want to lie down in the hallway and force anyone dumb enough to remain committed to walk around us. It might not be so bad. They could drop food down to us, or if that was not possible, crumbs from their PowerBars and bags of microwave popcorn surely would end up within an arm's length sooner or later. The cleaning crews, needing to vacuum, would inevitably turn us on our sides, preventing bedsores, and we would make little toys out of runs in the carpet, which, in moments of extreme regression, we might suck on for comfort.

It had formerly been my endeavor to study all sides of his character: to take the bad with the good; and from the just weighing of both, to form an equitable judgment. Now I saw no bad. The sarcasm that had repelled, the harshness that had startled me once, were only like keen condiments in a choice dish: their presence was pungent, but their absence would be felt as comparatively insipid.

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet.

If you were very, very small, smaller than a leprechaun, smaller than a gnome or a fairy, and you lived in a vagina, every time a penis came in there would be a natural disaster. Your dishes would fall out of the cupboards and break and the furniture slide all the way to the other side of the room. It would take a long time to clean up afterwards.

The beauty and strangeness of the world may fill the eyes with its cordial refreshment. Equally it may offer the heart a dish of terror. On one side is radiance; on another is the abyss.

Harvest Time When Daddy's garden is ready it is filled with words that make me laugh when I say them -- pole beans and tomatoes, okra and corn sweet peas and sugar snaps, lettuce and squash. Who could have imagined so much color that the ground disappears and we are left walking through an autumn's worth of crazy words that beneath the magic of my grandmother's hands become side dishes.

Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. [...] We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes (impossibly rare at this time of year) broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.

It does not taste like God Himself cooked heaven into a series of five dishes which were then served to you accompanied by several luminous balls of fermented, bubbly plasma while actual and literal flower petals floated down all around your canal-side dinner table.

... has three different sizes of saucepans, and a dutch-oven. The skillet will be a give-away – too bad, stainless and all - but the sides are just not deep enough to-" "Fine fine fine – gawd, would you shut up and just buy it? Shees! I'm gonna go look at plates or something..." "Whoa – hold on there. You think I'm letting you pick out the plates all by yourself? I'm the cook. I get to pick the plates." "Oh god... I am not eating off Spiderman dishes!

All the arguments in the world and it boiled down to he couldn't let her come to harm because of him. Bloody chivalrous side, it would emerge at the most inopportune times. Since when do I have fucking morals? And how do I get rid of them? Morals got in the way of violence and revenge. And Gene did so enjoy dishing out violent vengeance.

Bland, good as a side dish, but really only palatable when there is nothing better available.

She remembered which banchan side dish you emptied first so the next time you were over it’d be set with a heaping double portion, served alongside the various other preferences that made you, you.

remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn’t eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it’d be set with a heaping double portion, served alongside the various other preferences that made you, you.

A mission-minded family will serve together. Look for needs in your community and brainstorm with your spouse about how you can partner together to meet those needs in a way that works for you. My husband is handy, and I love to cook. My casserole dish and his tool box work well together. Is there a single mom who could use some help with yard work? Is there an elderly couple who needs help hanging their Christmas lights? Look for creative ways you can serve side by side and connect with each other and your neighbors.

I stacked my plate with two blueberry muffins, three scoops of scrambled eggs, a half a pound of bacon, grits, sausage gravy, two waffles with a pint of syrup—and a side dish of fruit, because I like to eat healthy.

... As for me, I taught the lad the real character of a rifle; and well has he paid me for it. I have fought at his side in many a bloody scrimmage; and so long as I could hear the crack of his piece in one ear, and that of the Sagamore in the other, I knew no enemy was on my back. Winters and summers, nights and days, have we roved the wilderness in company, eating of the same dish, one sleeping while the other watched; and afore it shall be said that Uncas was taken to the torment, and I at hand - There is but a single ruler of us all, whatever maybe the color of the skin, and him I call to witness - that before the Mohican boy shall perish for the want of a friend, good faith shall depart the 'arth and 'Kill-deer' become as harmless as the tooting we'pon of the singer!

You eat breakfast, then it’s lunch, and then it’s dinner, and when it’s bright again it’s breakfast again. It might have been better if I could have made different side dishes, but since the same things were planted in the fields, I always made the same panchan. If you do that over and over, there are times when you get so sick of it. When the kitchen felt like a prison, I went out the back and picked up the most misshapen jar lid and threw it as hard as I could at the wall.

At some time all cities have this feel: in London it's at five or six on a winer evening. Paris has it too, late, when the cafes are closing up. In New York it can happen anytime: early in the morning as the light climbs over the canyon streets and the avenues stretch so far into the distance that it seems the whole world is city; or now, as the chimes of midnight hang in the rain and all the city's longings acquire the clarity and certainty of sudden understanding. The day coming to an end and people unable to evade any longer the nagging sense of futility that has been growing stronger through the day, knowing that they will feel better when they wake up and it is daylight again but knowing also that each day leads to this sense of quiet isolation. Whether the plates have been stacked neatly away or the sink is cluttered with unwashed dishes makes no difference because all these details--the clothes hanging in the closet, the sheets on the bed--tell the same story--a story in which they walk to the window and look out at the rain-lit streets, wondering how many other people are looking out like this, people who look forward to Monday because the weekdays have a purpose which vanishes at the weekend when there is only the laundry and the papers. And knowing also that these thoughts do not represent any kind of revelation because by now they have themselves become part of the same routine of bearable despair, a summing up that is all the time dissolving into everyday. A time in the day when it is possible to regret everything and nothing in the same breath, when the only wish of all bachelors is that there was someone who loved them, who was thinking of them even if she was on the other side of the world. When a woman, feeling the city falling damp around her, hearing music from a radio somewhere, looks up and imagines the lives being led behind the yellow-lighted windows: a man at his sink, a family crowded together around a television, lovers drawing curtains, someone at his desk, hearing the same tune on the radio, writing these words.

The problem is that depression is my forever side dish to any period of convalescence and illness, and depression lies. It tells you that you are worthless. That life was never good. That you are a drain on the world and that it will only get worse.

You know that's not true. We have something, Helena. In another life, it would have been a beautiful something." That hurts. God, does it. I've seen that life. He doesn't even know what he's talking about. In his mind, I'm just some possibility that could have been, but in my mind, he's the only possibility. I step close to him, close enough to see the stubble on his cheeks. I reach up to touch it, and it scrapes against the tender side of my hand. Kit closes his eyes. "There's a house uptown on Washington ; we live there together in that life," I say softly. "Everything is green, green, green in our backyard. We have two children, a boy and a girl. She looks like you," I say. "But she acts like me." I carees his cheek because I know it's the last time I'm going to get to do it. Kit's eyes are open and storming. I run my teeth across my bottom lip before I continue. "In the summer, we make love outside, against the big wooden table that still holds our dinner dishes. And we talk about all the places we want to make love." I lick the tears from my lip where they are pooling. Running in a straight line down my cheeks, a leaky faucet. "And we're so happy, Kit. It's like a dream every day." I reach up on my tiptoes and kiss him softly on the lips, letting him taste my tears. He's staring at me so hard I want to crack. "But, it's just a dream, isn't it?

To say Mercants are a tight-knit unit is a slight understatement. More correct would be to say that if the consider you a threat to one of their own, they will cut out your liver, fry it in front of you, then offer it to you with a side dish of poison of choice.

I wouldn’t be able to write about this for my blog or instagram stories. Not anytime soon at least. Not while it was still so raw. It hurt. And nobody wanted unvarnished pain omg their feed unless it was served up with a side dish of uplift or some kind of lesson.

Life is easy for some, hard for others. Some succeed with minimal effort, others have to put in a lot of efforts and some have it served in a dish. Whichever your case is, make the best of it. Enjoy the journey.You can't control the side of life you fall into but you can rise beyond any limitation it places on you. Those who have it easy are made of plastic, you are made of steel. Do what you must today.

Each boat-shaped dish held scoops of vanilla and chocolate ice cream beneath thick blankets of chocolate syrup and creamy marshmallow sauce. Mounds of whipped cream rose on top, with a juicy red maraschino cherry at the very peak. Crunchy cookies poked like wings from each side.

Few would fail to notice the growing common ground between the perpetrators of 9/11 and the official response to it called “the war on terror.” Both sides deny the possibility of a middle ground, calling for a war to the finish. Both rally forces in the name of justice but understand justice as revenge. If the perpetrators of 9/11 refuse to distinguish between official America and the American people, target and victim, “the war on terror” has proceeded by dishing out collective punishment, with callous disregard for either “collateral damage” or legitimate grievances.

Yes.” Brett smiled and I cringed at his omission of ‘ma’am.’ The word was a Southern requirement, a verbal side dish that must accompany every course. It didn’t matter if the person addressed was six years old. Or twenty. Or ninety. In the South, we said ‘please’ and ‘thank you,’ ‘sir,’ and ‘ma’am.

I remember these things clearly because that was how my mother loved you, not through white lies and constant verbal affirmation, but in subtle observations of what brought you joy, pocketed away to make you feel comforted and cared for without even realizing it. She remembered if you liked your stews with extra broth, if you were sensitive to spice, if you hated tomatoes, if you didn’t eat seafood, if you had a large appetite. She remembered which banchan side dish you emptied first so the next time you were over it’d be set with a heaping double portion, served alongside the various other preferences that made you, you.

to prioritize the most nutrient-dense, low-glycemic sources of carbohydrates, like non-starchy vegetables, Greek yogurt, nuts, seeds, legumes, and berries. There’s still room for more carbohydrate-dense foods, like sweet potatoes, fruit, and whole grains, but treat them as a small side dish or snack rather than the bulk of your meals.

I coast through the abyss on the colder side of Neptune's orbit. Most of the time I exist only as an absence, to any observer on the visible spectrum: a moving, asymmetrical silhouette blocking the stars. But occasionally, during my slow endless spin, I glint with dim hints of reflected starlight. If you catch me in those moments you might infer something of my true nature: a segmented creature with foil skin, bristling with joints and dishes and spindly antennae. Here and there a whisper of accumulated frost clings to a joint or seam, some frozen wisp of gas encountered in Jupiter space perhaps. Elsewhere I carry the microscopic corpses of Earthly bacteria who thrived with carefree abandon on the skins of space stations or the benign lunar surface—but who had gone to crystal at only half my present distance from the sun. Now, a breath away from Absolute Zero, they might shatter at a photon's touch.

You know what I love? The spaces between I love you. The tap of your fork against the plate and how my cup of wine clicks against our table. The scratchy voice coming from the radio in the other room. The quiet sound of your hand reaching across the table and whispering over mine. How your voice sounds like your mouth on the back of my neck. The soft murmur of our easy conversation. Between these quiet Tuesday night routines, following every comma and right after every pause for breath, is I, love, and you. In the middle of every I love you is a sink full of dishes, whisper of socked feet tangled in white sheets, and gentle kisses against curved cheeks. We lyric ourselves into the laundry that needs to be finished, into the ends of every smile that follows me repeating your name. We write ourselves into the grocery bags we need to carry, the cracks running up our rented walls, the sides of the bed we choose to drag up the sails of heavy eyed dreams. Like the spaces between our fingers, in the spaces between I, love, and you, we wait. The in-betweens have always been my favorite.

Back out of all this now too much for us, Back in a time made simple by the loss Of detail, burned, dissolved, and broken off Like graveyard marble sculpture in the weather, There is a house that is no more a house Upon a farm that is no more a farm And in a town that is no more a town. The road there, if you’ll let a guide direct you Who only has at heart your getting lost, May seem as if it should have been a quarry— Great monolithic knees the former town Long since gave up pretense of keeping covered. And there’s a story in a book about it: Besides the wear of iron wagon wheels The ledges show lines ruled southeast-northwest, The chisel work of an enormous Glacier That braced his feet against the Arctic Pole. You must not mind a certain coolness from him Still said to haunt this side of Panther Mountain. Nor need you mind the serial ordeal Of being watched from forty cellar holes As if by eye pairs out of forty firkins. As for the woods’ excitement over you That sends light rustle rushes to their leaves, Charge that to upstart inexperience. Where were they all not twenty years ago? They think too much of having shaded out A few old pecker-fretted apple trees. Make yourself up a cheering song of how Someone’s road home from work this once was, Who may be just ahead of you on foot Or creaking with a buggy load of grain. The height of the adventure is the height Of country where two village cultures faded Into each other. Both of them are lost. And if you’re lost enough to find yourself By now, pull in your ladder road behind you And put a sign up CLOSED to all but me. Then make yourself at home. The only field Now left’s no bigger than a harness gall. First there’s the children’s house of make-believe, Some shattered dishes underneath a pine, The playthings in the playhouse of the children. Weep for what little things could make them glad. Then for the house that is no more a house, But only a belilaced cellar hole, Now slowly closing like a dent in dough. This was no playhouse but a house in earnest. Your destination and your destiny’s A brook that was the water of the house, Cold as a spring as yet so near its source, Too lofty and original to rage. (We know the valley streams that when aroused Will leave their tatters hung on barb and thorn.) I have kept hidden in the instep arch Of an old cedar at the waterside A broken drinking goblet like the Grail Under a spell so the wrong ones can’t find it, So can’t get saved, as Saint Mark says they mustn’t. (I stole the goblet from the children’s playhouse.) Here are your waters and your watering place. Drink and be whole again beyond confusion.

fields and land to one side and the other. It finds its way into wells and is drawn up to launder petticoats and be boiled for tea. It is sucked into root membranes, travels up cell by cell to the surface, is held in the leaves of watercress that find themselves in the soup bowls and on the cheeseboards of the county’s diners. From teapot or soup dish, it passes into mouths, irrigates complex internal biological networks that are worlds in themselves, before returning eventually to the earth via a chamber pot. Elsewhere the river water clings to the leaves of the willows that droop to touch its surface and then, when the sun comes up, a droplet appears to vanish into the air, where it travels invisibly and might join a cloud, a vast floating lake, until it falls again as rain. This is the unmappable journey of the Thames.

Martel seems to point to the fact that most people are engaged in forms of self-deception or revisionist history, reworking the narrative of their lives in order to see actions that were motivated by self-interest instead of motivated out of concern for others. ... So what is the “truth”? Martel's message is that it is impossible to ascertain. There is no neat binary. It is always just beyond our grasp—we are all capable of being both victims and victimizers, innocent and guilty, good and bad simultaneously

Before he can finish that sentence, I have my side dish in my hand, and without a moment’s pause for thought I hurl it at his head. The plate shatters just left of his ear and Harun jerks so hard in his seat he almost topples. He recovers, eyes narrowed. “Do refrain from smashing my crockery, Felicita. With the two of you as my guests, I shall soon have no tables, and then no porcelain.” I’m on my feet, my hands shaking. I can’t believe I just threw a plate at Harun’s fat head. Or rather, I can believe it.

I don’t know what the exact physical dynamics are that cause a shower curtain to attach itself to your body when you turn on the water but, since my shower was surrounded on all sides by curtains, I turned on the water and became a vinyl, vacuum-sealed sheriff burrito. *

'How big's your dick?' Zak blurted. His father gave a roar of outrage. 'How good's your dental plan?' asked Number Five. Zak laughed. 'You can't ask that,' his father snapped at his side. 'My favorite composer is Rachmaninov. My last client moved to New Zealand. There's nothing stuck to my shoe. I had fruit for breakfast and I don't waste my time worrying. I make sure there's never anything to worry about.' He walked across the room and put his mouth close to Zak's ear. 'In answer to your last. How responsive's your gag reflex?'

If this is hard to understand from a map, the rest is harder. For one thing, the river that flows ever onwards is also seeping sideways, irrigating the fields and land to one side and the other. It finds its way into wells and is drawn up to launder petticoats and be boiled for tea. It is sucked into root membranes, travels up cell by cell to the surface, is held in the leaves of watercress that find themselves in the soup bowls and on the cheeseboards of the county’s diners. From teapot or soup dish, it passes into mouths, irrigates complex internal biological networks that are worlds in themselves, before returning eventually to the earth via a chamber pot. Elsewhere the river water clings to the leaves of the willows that droop to touch its surface and then, when the sun comes up, a droplet appears to vanish into the air, where it travels invisibly and might join a cloud, a vast floating lake, until it falls again as rain. This is the unmappable journey of the Thames. And there is more: what we see on a map is only the half of it. A river no more begins at its source than a story begins with the first page.

I had the brilliant idea of making gyeranjjim, a steamed, savory egg custard usually served as a side dish at Korean restaurants bringing their A game. Nutritious with a mild and soothing flavor, it was one of my favorites growing up. I looked up a recipe online. I cracked four eggs into a small bowl and beat them with a fork. I searched the kitchen cabinets, found one of my mother's earthenware pots, and heated it over the stove, adding the beaten eggs, salt, and three cups of water. I put the lid on and after fifteen minutes returned to find it had come out perfectly soft and jiggly, like a pale yellow, silken tofu.

Aah, I know what this is! It's a sformato! A soufflé-like Italian dish similar to a Japanese egg custard." Thinly sliced onions sautéed to sweet tenderness in heavy cream and melted parmesan cheese... ... and a beaten egg and melted butter steamed into a fluffy soufflé. That's what the white side is- a cheese-flavored Sformato Soufflé!

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.

The King and Queen of Hearts were seated on their throne when they arrived, with a great crowd assembled about them--all sorts of little birds and beasts, as well as the whole pack of cards: the Knave was standing before them, in chains, with a soldier on each side to guard him; and near the King was the White Rabbit, with a trumpet in one hand, and a scroll of parchment in the other. In the very middle of the court was a table, with a large dish of tarts upon it: they looked so good, that it made Alice quite hungry to look at them--'I wish they'd get the trial done,' she thought, 'and hand round the refreshments!' But there seemed to be no chance of this, so she began looking at everything about her, to pass away the time.

On the platter sat the roast, half of it black, the other half bloody. A wilted sprig of parsley sat beside it, as if Mary couldn't quite allow the roast to leave her kitchen without trying to disguise it. Silence hung over the table. Dougal set the cover to one side and removed the covers from the other dishes: a bowl of something green that sat in an oily liquid; a thick slab of pork in the middle of a large, chipped platter; some turnips floating unappetizingly in water; and a basket of undercooked bread. Sophia thought the turnips were a nice touch. No one liked turnips. Dougal picked up the carving knife. "Well, my dear?" he asked pleasantly, an amused glint in his eyes. "How do you like your meat? Raw? Or burned to a charred mess?

Cowboy took a child's delight in sneaking things into his dishes that people normally wouldn't eat -- squirrel, rabbit, possum, porcupine, even raccoon or muskrat meat. Often enough, these ingredients had been harvested from the side of the road. He'd wait until people were done eating, ask them if they liked it (they always did), then tell them what they had just eaten.

She was so ridiculously happy that most days she didn't know how to contain it. Every morning before dawn she would unwrap her long limbs reluctantly from those of her husband, drink the coffee he insisted on making for her, then walk down to open the library and get the stove going, ready for the others to arrive. Despite the cold and the brutal hour, she was almost always to be found smiling. If Peggy Van Cleve's friends chose to remark that Alice Guisler had let herself go something awful since she'd started up at that library, what with her un-set hair and her mannish outfits (and to think her so refined and well-dressed when she came, and all!), then Fred couldn't have noticed less. He was married to the most beautiful woman in the world, and every night after they had each finished work, and put away the dishes side by side, he made sure to pay homage. In the still air of Split Creek it was not unusual for those who were walking past in the darkness to shake an amused head at the breathless and joyous sounds emanating from the house behind the library. In Baileyville, in winter, there was not much to do after the sun went down, after all.

By the time James had dressed and made his way down to the Great Hal for breakfast, it was nearly ten o’clock. Less than a dozen students could be seen moving disconsolately among the detritus of the morning’s earlier rush. At the far corner of the Slytherin table, Zane sat hunched and squinting under a beam of sunlight. Across from him was Ralph, who saw James enter and waved him over. As James made his way across the Hal , four or five house-elves, each wearing large linen napkins with the Hogwarts crest embroidered on them, circled the tables, meandering in what at first appeared to be random paths. Occasional y, one of them would duck beneath the surface of a table and then reappear a moment later, tossing a stray fork or half a biscuit casual y onto the mess of the table. As James passed one of the elves, it straightened, raised its spindly arms, and then brought them swiftly down. The contents on the table in front of him swirled together as if caught in a miniature cyclone. With a great clattering of dishes and silverware, the corners of the tablecloth shot upwards and twisted around the pile of breakfast debris, creating a huge clanking bag floating improbably over the polished wood table. The house-elf leaped from floor to bench to tabletop, and then jumped, turning in midair and landing lightly on top of the bag. It grasped the twisted top of the bag, using the knot as if it were a set of reins, and turned the bag, driving it bobbingly toward the gigantic service doors in the side of the Hal . James ducked as the bag swooped over his head.

The writer found that certain freshwater crustaceans, namely Californian species of Daphnia, copepods, and Gammarus when indifferent to light can be made intensely positively heliotropic by adding some acid to the fresh water, especially the weak acid CO2. When carbonated water (or beer) to the extent of about 5 c.c. or 10 c.c. is slowly and carefully added to 50 c.c. of fresh water containing these Daphnia, the animals will become intensely positive and will collect in a dense cluster on the window side of the dish. Stronger acids act in the same way but the animals are likely to die quickly. . . Alcohols act in the same way. In the case of Gammarus the positive heliotropism lasts only a few seconds, while in Daphnia it lasts from 10 to 50 minutes and can be renewed by the further careful addition of some CO2.

The pedagogue's mouth watered as he looked upon this sumptuous promise of luxurious winter fare. In his devouring mind's eye, he pictured to himself every roasting-pig running about with a pudding in his belly, and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie, and tucked in with a coverlet of crust; the geese were swimming in their own gravy; and the ducks pairing cosily in dishes, like snug married couples, with a decent competency of onion sauce. In the porkers he saw carved out the future sleek side of bacon, and juicy relishing ham; not a turkey but he beheld daintily trussed up, with its gizzard under its wing, and, peradventure, a necklace of savory sausages; and even bright chanticleer himself lay sprawling on his back, in a side dish, with uplifted claws, as if craving that quarter which his chivalrous spirit disdained to ask while living.

In northwest Seattle, there is an immensely popular 'old-fashioned' ice cream parlor. It is modern, spotless, and gleaming, bursting with comfortable looking people on a warm summer evening. The parlor is dedicated to nostalgia, from the old-time decor to the striped candy, the ragtime music, the costumes of the smiling young waiters, the Gibson-girl menu with its gold-rush type, and the open-handed hospitality of the Old West. It serves sandwiches, hamburgers, and kiddie 'samiches,' but its specialty is ice-cream concoctions, all of them with special names, including several so vast and elaborate that they cost several dollars and arrive with so much fanfare that all other activities stop as the waiters join in a procession as guards of honor. Nobody seems to care that the sandwiches and even the ice cream dishes have a curious blandness, so that everything tastes rather alike and it is hard to remember what one has eaten. Nothing mars the insistent, bright, wholesome good humor that presses on every side. Yet somehow there is pathos as well. For these patrons are the descendants of pioneers, of people who knew the frontiers, of men who dared the hardships of Chilkoot Pass to seek gold in the Klondike. That is their heritage, but now they only sit amid a sterile model of the past, spooning ice cream while piped-in ragtime tinkles unheard.

Chang-bo took to his bed, or rather to the quilts on the floor that was all they had left. His legs swelled up like balloons with what Mrs. Song had come to recognize as edema — fluid retention brought on by starvation. He talked incessantly about food. He spoke of the tofu soups his mother made him as a child and an unusually delicious meal of steamed crab with ginger that Mrs. Song had cooked for him when they were newlyweds. He had an uncanny ability to remember details of dishes she had cooked decades earlier. He was sweetly sentimental, even romantic, when he spoke about their meals together. He would take her hand in his own, his eyes wet and cloudy with the mist of his memories. “Come, darling. Let’s go to a good restaurant and order a nice bottle of wine,” he told his wife one morning when they were stirring on the blankets. They hadn’t eaten in three days. Mrs. Song looked at her husband with alarm, worried that he was hallucinating. She ran out the door to the market, moving fast and forgetting all about the pain in her back. She was determined to steal, beg — whatever it took — to get some food for her husband. She spotted her older sister selling noodles. Her sister wasn’t faring well — her skin was flaked just like Chang-bo’s from malnutrition — so Mrs. Song had resisted asking her for help, but now she was desperate, and of course, her sister couldn’t refuse. “I’ll pay you back,” Mrs. Song promised as she ran back home, the adrenaline pumping her legs. Chang-bo was curled up on his side under the blanket. Mrs. Song called his name. When he didn’t respond, she went to turn him over — it wasn’t diffcult now that he had lost so much weight, but his legs and arms were stiff and got in the way. Mrs. Song pounded and pounded on his chest, screaming for help even as she knew it was too late.

Cacciatore means “hunter” in Italian. Allegedly, in the olden days, if a hunter were to return home empty-handed, his wife would go kill a chicken. This uncommon dish is centered on the common ingredients of chicken and vegetables. 2 tablespoons extra-virgin olive oil 3½ to 4 pounds chicken thighs 1 onion, sliced 1 red bell pepper, seeded and sliced 8 ounces button mushrooms, sliced 2 garlic cloves, sliced ⅓ cup white wine 1 (28-ounce) can plum tomatoes 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh oregano Salt Freshly ground black pepper 1 In a Dutch oven over medium heat, heat the olive oil. Working in batches, cook the chicken pieces, skin-side down, until evenly browned, about 5 minutes. Turn over and repeat. Transfer to a platter and continue with the next batch. 2 Drain off all but 2 tablespoons of fat. Add the onion, pepper, and mushrooms to the pot. Increase the heat to medium-high. Cook about 10 minutes, stirring frequently, or until the onions

Garnish soft comfort foods with crunchy crumbs, toasted nuts, or crisp bits of bacon to make things interesting. Serve rich meats with bright, acidic sauces and clean-tasting blanched or raw vegetables. Serve mouth-drying starches with mouthwatering sauces, and recognize that a well-dressed, juicy salad can serve as both a side dish and a sauce. On the other hand, pair simply cooked meats, such as grilled steak or poached chicken, with roasted, sautéed, or fried vegetables glazed with Maillard’s dark lacquer. Let the seasons inspire you; foods that are in season together naturally complement one another on the plate. For example, corn, beans, and squash grow as companions in the field, then the three sisters find their way together into succotash. Tomatoes, eggplant, zucchini, and basil become ratatouille, tian, or caponata depending on where you are on the Mediterranean coast. Sage, a hardy winter herb, is a natural complement to winter squash because its leaves—and its flavor—stand up to the cold of winter.

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

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

Thanksgiving dinner is vast and steaming, crowded over the tabletop in hot platters bumping against each other. There are three open bottles of wine, all different colors, and there seem to be far more plates and silverware than are actually needed. Among the guests' contributions, there's a big round fatayer- a lamb pie- that Aziz bought from the green-eyed girl at the Iranian bakery; six sliced cylinders of cranberry sauce from Um-Nadia; whole roasted walnuts in chili sauce from Cristobal; plus Victor brought three homemade pumpkin pies and a half-gallon of whipping cream.

He slept by Clara’s side with his head on her feather pillow and a quilt up to his neck because he was very sensitive to cold, and later, when he was too big for the bed, he lay on the floor beside her, his horse’s hoof resting on the child’s hand. He never barked or growled. He was as black and silent as a panther, liked ham and every known type of marmalade, and whenever there was company and the family forgot to lock him up he would steal into the dining room and slink around the table, removing with the greatest delicacy all his favorite dishes, and of course none of the diners dared to interfere.

Who do you think is angriest right now? In our country, I mean.” I shrugged. “African Americans?” She made a buzzing noise, a sort of you’re-out-but-we’ve-got-some-lovely-consolation-prizes-backstage kind of a sound. “Guess again.” “Gays?” “No, you dope. The straight white dude. He’s angry as shit. He feels emasculated.” “Honestly, Jacko.” “Of course he does.” Jackie pointed a purple fingernail at me. “You just wait. It’s gonna be a different world in a few years if we don’t do something to change it. Expanding Bible Belt, shit-ass representation in Congress, and a pack of power-hungry little boys who are tired of being told they gotta be more sensitive.” She laughed then, a wicked laugh that shook her whole body. “And don’t think they’ll all be men. The Becky Homeckies will be on their side.” “The who?” Jackie nodded at my sweats and bed-matted hair, at the pile of yesterday’s dishes in the sink, and finally at her own outfit. It was one of the more interesting fashion creations I’d seen on her in a while—paisley leggings, an oversized crocheted sweater that used to be beige but had now taken on the color of various other articles of clothing, and purple stiletto boots. “The Susie Homemakers. Those girls in matching skirts and sweaters and sensible shoes going for their Mrs. degrees. You think they like our sort? Think again.

There's no sort of use in knocking,' said the Footman, " and that for two reasons. First, because I'm on the same side of the door as you are; secondly, because they're making such a noise inside, no one could possibly hear you.' And certainly there was a most extraordinary noise going on within - a constant howling and sneezing, and every now and then a great crash, as if a dish or kettle had been broken to pieces. "Please, then,' said Alice, "how am I to get in?' " There might be some sense in your knocking,' the Footman went on without attending to her, 'if we had the door between us. For instance, if you were inside, you might knock, and I could let you out, you know.

Now, when I'm deciding which ingredients to put together, I like to think about the central element in the dish. What flavors would it want? So I want you to think about crabs. Close your eyes. What comes to mind?" Claire obediently lowered her eyelids, feeling her lashes brush against her skin. She thought of the fine hairs on the sides of a crab's body, the way they moved in the water. She thought of the sharp edges of claws moving their way across the wavy sand bed of the sea, of water so pervasive it was air as well as liquid. "Salt," she said aloud, surprising herself. "Good, now keep going," Lillian prompted. "What might we do to contrast or bring out the flavor?" "Garlic," added Carl, "maybe some red pepper flakes." "And butter," said Chloe, "lots of butter.

I feel like it's comically obvious whose meal is whose. Benny's fish is beautifully seared, with a lemon-rosemary glaze and sitting on a bed of wild rice with grilled asparagus on the side. It's becoming clearer to me all the time that the boy understated his abilities that first day, telling me he could only do pasta and pastries. Anyone who can whip something like that up without a recipe at their side is a pro in my book. On the other hand, my dish is straight out of a heart surgeon's worst nightmares. Piles of fried fish still shimmery with grease and heavily salted and peppered, next to mashed potatoes with an extra pat of butter on top, as if the multiple sticks that went into their preparation weren't enough. It's stick-to-your-ribs, clog-your-arteries goodness.

So what are you after, eh? Side of beef? Some chops?' 'Aye, sir. Whatever you fancy.' He licked his lips and listed his favorite dishes: plain pudding, lemon pickle, roast beef. Then he asked for his own particulars: tobacco and coltsfoot for his pipe, and some more comfrey for Her Ladyship's tea. 'And no green oils. Get a block of dripping and cook it plain.' It was true that the food in France had been a great hog potch of good and bad. One night on the road we were served a right mess of giblets, fishy smelling frogs' legs and moldy old cheese. But at Chantilly the fricassee of veal was so tender I'm not sure how they softened it. I could have eaten the whole pot it was that good, but instead had to watch Jesmire scraping off the sauce, whining all the time for a little boiled ham.

The Major's laughter boomed out again. "And I never kept a diary in my life!" he cried. "Why there's enough cream in this situation to make a dishful of meringues. You and I, you know, the students of Tilling! The serious-minded students who do a hard day's work when all the pretty ladies have gone to bed. Often and often has old--I mean has that fine woman, Miss Mapp, told me that I work too hard at night! Recommended me to get earlier to bed, and do my work between six and eight in the morning! Six and eight in the morning! That's a queer time of day to recommend an old campaigner to be awake at! Often she's talked to you, too, I bet my hat, about sitting up late and exhausting the nervous faculties." Major Flint choked and laughed and inhaled tobacco smoke till he got purple in the face. "And you sitting up one side of the street," he gasped, "pretending to be interested in Roman roads, and me on the other pulling a long face over my diaries, and neither of us with a Roman road or a diary to our names. Let's have an end to such unsociable arrangements, old friend; you lining your Roman roads and the bottle to lay the dust over to me one night, and I'll bring my diaries and my peg over to you the next. Never drink alone--one of my maxims in life--if you can find someone to drink with you. And there were you within a few yards of me all the time sitting by your old solitary self, and there was I sitting by my old solitary self, and we each thought the other a serious-minded old buffer, busy on his life-work. I'm blessed if I ever heard of two such pompous old frauds as you and I, Captain! What a sight of hypocrisy there is in the world, to be sure! No offence--mind: I'm as bad as you, and you're as bad as me, and we're both as bad as each other. But no more solitary confinement of an evening for Benjamin Flint, as long as you're agreeable.

Yesterday while I was on the side of the mat next to some wrestlers who were warming up for their next match, I found myself standing side by side next to an extraordinary wrestler. He was warming up and he had that look of desperation on his face that wrestlers get when their match is about to start and their coach is across the gym coaching on another mat in a match that is already in progress. “Hey do you have a coach.” I asked him. “He's not here right now.” He quietly answered me ready to take on the task of wrestling his opponent alone. “Would you mind if I coached you?” His face tilted up at me with a slight smile and said. “That would be great.” Through the sounds of whistles and yelling fans I heard him ask me what my name was. “My name is John.” I replied. “Hi John, I am Nishan” he said while extending his hand for a handshake. He paused for a second and then he said to me: “John I am going to lose this match”. He said that as if he was preparing me so I wouldn’t get hurt when my coaching skills didn’t work magic with him today. I just said, “Nishan - No score of a match will ever make you a winner. You are already a winner by stepping onto that mat.” With that he just smiled and slowly ran on to the mat, ready for battle, but half knowing what the probable outcome would be. When you first see Nishan you will notice that his legs are frail - very frail. So frail that they have to be supported by custom made, form fitted braces to help support and straighten his limbs. Braces that I recognize all to well. Some would say Nishan has a handicap. I say that he has a gift. To me the word handicap is a word that describes what one “can’t do”. That doesn’t describe Nishan. Nishan is doing. The word “gift” is a word that describes something of value that you give to others. And without knowing it, Nishan is giving us all a gift. I believe Nishan’s gift is inspiration. The ability to look the odds in the eye and say “You don’t pertain to me.” The ability to keep moving forward. Perseverance. A “Whatever it takes” attitude. As he predicted, the outcome of his match wasn’t great. That is, if the only thing you judge a wrestling match by is the actual score. Nishan tried as hard as he could, but he couldn’t overcome the twenty-six pound weight difference that he was giving up to his opponent on this day in order to compete. You see, Nishan weighs only 80 pounds and the lowest weight class in this tournament was 106. Nishan knew he was spotting his opponent 26 pounds going into every match on this day. He wrestled anyway. I never did get the chance to ask him why he wrestles, but if I had to guess I would say, after watching him all day long, that Nishan wrestles for the same reasons that we all wrestle for. We wrestle to feel alive, to push ourselves to our mental, physical and emotional limits - levels we never knew we could reach. We wrestle to learn to use 100% of what we have today in hopes that our maximum today will be our minimum tomorrow. We wrestle to measure where we started from, to know where we are now, and to plan on getting where we want to be in the future. We wrestle to look the seemingly insurmountable opponent right in the eye and say, “Bring it on. - I can take whatever you can dish out.” Sometimes life is your opponent and just showing up is a victory. You don't need to score more points than your opponent in order to accomplish that. No Nishan didn’t score more points than any of his opponents on this day, that would have been nice, but I don’t believe that was the most important thing to Nishan. Without knowing for sure - the most important thing to him on this day was to walk with pride like a wrestler up to a thirty two foot circle, have all eyes from the crowd on him, to watch him compete one on one against his opponent - giving it all that he had. That is what competition is all about. Most of the times in wrestlin

Seafood, of course, has aphrodisiac qualities. Mollusks, too---like lanarche ajo e ojo, snails in oil and garlic. Perhaps some carciofioni, baby artichokes cooked with mint, pulled apart with the fingers and dipped in soft, melted butter. Wine, obviously. And then, to finish, a burst of sugar, something light but artificial, so that you feel full of energy and happiness---but that's only one side of the story. If you want someone to fall in love with you, you would cook for them something very different, something perfectly simple but intense. Something that shows you understand their soul." "Such as?" "Well, that's the difficulty. It will vary from individual to individual. You'd have to really know the person concerned---their history, their background, whether they are raw or refined, dry or oily. You would have to have tasted them, to know whether their own flesh is sweet or savory, salty or bland. In short, you would have to love them, and even then you might not truly know them well enough to cook a dish that would capture their heart.

Such good relations we had that if there was any function that we had, then we used to call Musalmaans to our homes, they would eat in our houses, but we would not eat in theirs and this is a bad thing, which I realize now. If they would come to our houses we would have two utensils in one corner of the house, and we would tell them, pick these up and eat in them; they would then wash them and keep them aside and this was such a terrible thing. This was the reason Pakistan was created. If we went to their houses and took part in their weddings and ceremonies, they used to really respect and honour us. They would give us uncooked food, ghee, atta, dal, whatever sabzis they had, chicken and even mutton, all raw. And our dealings with them were so low that I am even ashamed to say it. A guest comes to our house and we say to him, bring those utensils and wash them, and if my mother or sister have to give him food, they will more or less throw the roti from such a distance, fearing that they may touch the dish and become polluted ... We don’t have such low dealings with our lower castes as Hindus and Sikhs did with Musalmaans.

It was Horace. He’d squeezed out of his cage again. He could make himself quite runny when he wanted to. There was a broken butter dish on the floor, but although it had been full of butter, there was none there now. There was just a greasy patch. And, from the darkness under the sink, there came a sort of high-speed grumbling noise, a kind of mnnamnamnam.... “Oh, you’re after butter now, are you, Horace?” said Tiffany, picking up the dairy broom. “That’s practically cannibalism, you know.” Still, it was better than mice, she had to admit. Finding little piles of mouse bones on the floor was a bit distressing. Even Miss Treason had not been able to work that one out. A mouse she happened to be looking through would be trying to get at the cheeses and then it would all go dark. That was because Horace was a cheese. Tiffany knew that Lancre Blue cheeses were always a bit on the lively side, and sometimes had to be nailed down, but...well, she was highly skilled at cheese making, even though she said it herself, and Horace was definitely a champion. The famous blue streaks that gave the variety its wonderful color were really pretty, although Tiffany wasn’t sure they should glow in the dark.

If anything, it was hotter in the house. Crazy July heat. It got in your head. The kitchen was full of dirty dishes. Flies buzzed around a green plastic Hefty bag filled with Beefaroni and tuna-fish cans. The living room was dominated by a big old Zenith black-and-white TV he had rescued from the Naples dump. A big spayed brindle cat, name of Bernie Carbo, slept on top of it like a dead thing. The bedroom was where he worked on his writing. The bed itself was a rollaway, not made, the sheets stiff with come. No matter how much he was getting (and over the last two weeks that had been zero), he masturbated a great deal. Masturbation, he believed, was a sign of creativity. Across from the bed was his desk. A big old-fashioned Underwood sat on top of it. Manuscripts were stacked to both sides. More manuscripts, some in boxes, some secured with rubber bands, were piled up in one corner. He wrote a lot and he moved around a lot and his main luggage was his work--mostly poems, a few stories, a surreal play in which the characters spoke a grand total of nine words, and a novel he had attacked badly from six different angles. It had been five years since he had lived in one place long enough to get completely unpacked.

build it had to be carried by wagon many miles. There were four walls, a floor and a roof, which made one room; and this room contained a rusty looking cookstove, a cupboard for the dishes, a table, three or four chairs, and the beds. Uncle Henry and Aunt Em had a big bed in one corner, and Dorothy a little bed in another corner. There was no garret at all, and no cellar--except a small hole dug in the ground, called a cyclone cellar, where the family could go in case one of those great whirlwinds arose, mighty enough to crush any building in its path. It was reached by a trap door in the middle of the floor, from which a ladder led down into the small, dark hole. When Dorothy stood in the doorway and looked around, she could see nothing but the great gray prairie on every side. Not a tree nor a house broke the broad sweep of flat country that reached to the edge of the sky in all directions. The sun had baked the plowed land into a gray mass, with little cracks running through it. Even the grass was not green, for the sun had burned the tops of the long blades until they were the same gray color to be seen everywhere. Once the house had been painted, but the sun blistered the paint and the rains washed it away, and now the house was as dull and gray as everything else. When Aunt Em came there to live she was a young, pretty wife. The sun and wind had changed her, too. They had taken the sparkle from her eyes and left them a sober gray; they had taken the red from her cheeks and lips, and they were gray also. She was thin and gaunt, and never smiled now. When Dorothy, who was an orphan, first came to her, Aunt Em had been so startled by the child's laughter that she would scream and press her hand upon her heart whenever Dorothy's merry voice reached her ears; and she still looked at the little girl with wonder that she could find anything to laugh at. Uncle Henry never laughed. He worked hard from morning till night and did not know what joy was. He was gray also, from his long beard to his rough boots, and he looked stern and solemn, and rarely spoke. It was Toto that made Dorothy laugh, and saved her from growing as gray as her other surroundings. Toto was not gray; he was a little black dog, with long silky hair and small black eyes that twinkled merrily on either side of his funny, wee nose. Toto played all day long, and Dorothy played with him, and loved him dearly. Today, however, they were not playing. Uncle Henry sat upon the doorstep and looked anxiously at the sky, which was even grayer than usual. Dorothy stood in the door with Toto in her arms, and looked at the sky too. Aunt Em was washing the

Cheddar Cheese Grits Ingredients: 2 cups whole milk 2 cups water 1 1/2 teaspoons salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Directions: Place the milk, water, and salt into a large, heavy-gauge pan over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually stirring. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and stir frequently, every few minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of the pan when stirring. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. Sweet Potato Casserole Ingredients: For the sweet potatoes 3 cups (1 29-ounce can) sweet potatoes, drained ½ cup melted butter ⅓ cup milk ¾ cup sugar 1 teaspoon vanilla 2 beaten eggs salt to taste For the topping: 5 tablespoons melted butter ⅔ cup brown sugar ⅔ cup flour 1 cup pecan pieces Instructions: Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet. Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving. Southern Fried Chicken Ingredients: 4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt to taste Preparation: Rinse chicken; pat dry and then set aside. Combine milk and eggs in a bowl; whisk to blend well. In a large heavy-duty plastic food storage bag, combine the flour, salt, and pepper. Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces. Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Syn pulled his boxers on and quietly left the bedroom, walking angrily to the kitchen. He turned the corner and wanted to throw a shit-fit at the sight before him. Day was standing at his stove loading some type of egg dish onto a plate before turning and setting it in front of God. God folded down one side of his newspaper, peering at Syn from behind it. “Well good morning, sunshine,” Day said way too cheerily for five-fucking-a.m. “We brought breakfast.” Syn clenched his jaw, trying not to yell at his superior officers. “Have you two lost your fuckin’ minds? Come on. It’s, it’s ... early.” Syn turned his wrist, forgetting he didn’t have his watch on yet. “Damn, you guys are always at the office, or at a crime scene, or over fucking here at god-awful hours.” “Oh, it’s early?” Day said disbelievingly. God shrugged like he hadn’t realized either. “Seriously. When the fuck do you guys sleep?” “Never,” God said nonchalantly. “When do you fuck?” Syn snapped. “Always,” Day quipped. “Just did thirty minutes ago. Nice couch by the way, real comfy, sorry for the stain.” Syn tiredly flipped Day off. “Don’t be pissed,” Day sing-songed. “A dab of Shout will get that right out.” Syn rubbed angrily at his tired eyes, growling, “Day.” “He’s not in a joking mood, sweetheart,” God said from behind his paper. “You know we didn’t fuck on your couch so calm the hell down. Damn you’re moody in the morning. Unless ... We weren’t interrupting anything, were we? So, how’s porn boy?” God’s gruff voice filled the kitchen, making Syn cringe. “First of all. Don’t fucking call him that, ever, and damnit God. Lower your voice. Shit. He’s still asleep,” Syn berated his Lieutenant, who didn’t look the slightest bit fazed by Syn’s irritation. “You guys could let him sleep, he’s had a rough night, ya know.” Day leaned his chest against God’s large back, draping his arms over his shoulders. “Oh damn, what kind of friends are we? It was rough, huh?” Day looked apologetic. “Yes, it was, Day. He just–” “Try water-based lube next time,” Day interrupted, causing God to choke on his eggs. “Day, fuck.” Syn tried not to grin, but when he thought about it, it really was funny. “I knew I’d get you to smile. Have some breakfast Sarge, we gotta go question the crazy chicks. You know how much people feel like sharing when they’ve spent a night in jail.” “Damn. Alright, just let me–” “Wow. Something smells great.” Furi’s deep voice reached them from down the hall as he made his way to the kitchen. “You cook babe? Who knew? I’ll have the Gladiator portion.” Furi used his best Roman accent as he sauntered into the kitchen with his hands on hips and his head high. Syn turned just as Furi noticed God and Day. “Oh, fuck, shit, Jesus Christ!” Furi stumbled, his eyes darting wildly between all of them. “Damn, I’m so sorry.” Furi looked at Syn trying to gauge exactly how much he’d fucked up just now. Syn smiled at him and Furi immediately lost the horrified expression. Syn held his hand out and mouthed to him 'it's okay.

sighed. “I can’t say that you weren’t expected.” “I’m just going to be walking around here and taking some measurements. It says here… you own eighty acres? That is one of the most gorgeous mansions I have ever seen,” he rambled on. “It must have cost you millions. I could never afford such a beauty. Well, heck, for that matter I couldn’t afford the millions of dollars in taxes a house like this would assess, let alone such a pricey property. Do you have an accountant?” Zo opened her mouth to respond, but he continued, “For an estate this size, I would definitely have one.” “I do have an accountant,” she cut in, with frustration. “Furthermore, I have invested a lot of money bringing this mansion up to speed. You can see my investment is great.” “Of course, it would be. The fact of the matter is, Mrs. Kane, a lot of people are in over their heads in property. You still have to pay up, or we take the place. Well, I’ll get busy now. Pay no mind to me.” He walked on, taking notes. “Clairrrrre!” Zo called as soon as she entered the house. “Bring your cell phone!” Two worry-filled months went by and many calls were made to lawyers, before Zoey finally picked one that made her feel confident. And then the letter came with the totals and the due date. “There is no way we can pay this, Mom, even if we sold off some of our treasures, because a lot of them are contracted to museums anyway. I am feeling awfully poor all of a sudden, and insecure.” “Yes, and I did some research, thinking I’d be forced to sell. It’s unlikely that anyone else around here can afford this place. It looks like they are going to get it all; they aren’t just charging for this year. What we have here is a value about equal to a little country. And all the new construction sites for housing developments suddenly popping up on this side of the river, does not help. Value is going up.” Zo put her head in her hands. “Ohhh, oh, oh, oh!” “Yeah, bring out the ice-cream and cake. I need comforting,” sighed Claire. The cell phone rang. “Yes, tonight? You guys have become pretty good to us, haven’t you?! You know, Bob, Mom and I thought we were just going to pig out on ice cream and cake. We found out we are losing this estate and are going to be poor again and we are bummed out.” There was a long pause. “No, that’s okay, I understand. Yeah, okay, bye.” “Well?” Zo ask dryly. “He was appropriately sorry, and he got off the phone fast, saying he remembered he had other business to take care of. Do you want to cry? I do…” “I’ll get the cake and dish the ice cream. You make our tea and we’ll cry together.” A pitter patter began to drum on the window. “Rain again. It seems softer though, dear.” “I thought you said this was going to be a softer rain!” It started to pour. “At least this is not a thunder storm… What was that?” “Thunder,” replied Claire, unmoved and resigned. An hour had gone by when there was a rapping at the door. “People rarely use the doorbell, ever notice that?” Zo asked on the way to the door. She opened it to reveal two wet guys holding a pizza, salad, soft drink, and giant chocolate chip cookies in a plastic container. In a plastic

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.

Making good use of that room?” Lucius asked them, having a laugh with the trollop at his side. Oscar stood unwavering in the center of the hall, forcing Lucius to skirt around him. “You’re a pig,” Camille replied, but he only squealed and snorted like a sow. “Either of you figure out yet how we’re going to get home?” Lucius asked. “Don’t get me wrong. I’m perfectly content here for the time being.” A pair of sloppy-looking men stumbled through the front door, obviously drunk, and howling like wolves. Oscar stepped up beside Camille, blocking her from their view. His shoulders and chest were the perfect shield against whatever misguided attentions the men might show her. “When did you become concerned about the three of us sticking together?” she asked Lucius. “We haven’t set eyes on you since you disappeared into the orlop deck of the Londoner.” Lucius nodded over his shoulder. “I’m being nursed back to health, can’t you see?” She glared at him. Why someone like Lucius had survived the shipwreck instead of a worthier person like her father angered her. Maybe she really was cursed. “You don’t have a plan, do you?” Lucius asked Oscar, who continued to block Camille from the two men anxiously waiting by the front door for someone to greet them. Lucius snorted a laugh. “Should’a guessed as much.” Oscar took a step forward, pressing Camille between his chest and Lucius’s. “What do you mean by that?” Lucius laced his fingers together and bowed them, cracking his knuckles. “Just that everyone knew you were only good for dishing out orders that came from someone else.” Camille placed one hand on Oscar’s chest and the other on Lucius and shoved them apart. “Stop it,” she said. “I liked it better when you were out of sight, Lucius.

The party spills over with guests, from the ballroom to the front lawn. It’s nighttime, but the house is lit up, bright as the sun. All around me diamonds glitter. We’ve reached that tipping point where everyone is sloshed enough to smile, but not so much they start to slur. There’s almost too many people, almost too much alcohol. Almost too much wealth in one room. It reminds me of Icarus, with his wings of feather and wax. If Icarus had a five-hundred-person guest list for his graduation party. It reminds me of flying too close to the sun. I snag a flute of champagne from one of the servers, who pretends not to see. The bubbles tickle my nose as I take a detour through the kitchen. Rosita stands at the stove, stirring her world-famous jambalaya in a large cast iron pot. The spices pull me close. I reach for a spoon. “Is it ready yet?” She slaps my hand away. “You’ll ruin your pretty dress. It’ll be ready when it’s ready.” We have caterers who make food for all our events, but since this is my graduation party, Rosita agreed to make my favorite dish. She’s going to spoon some onto little puff pastry cups and call it a canape. I try to pout, but everything is too perfect for that. Only one thing is missing from this picture. I give her a kiss on the cheek. “Thanks, Rosita. Have you seen Daddy?” “Where he always is, most likely.” That’s what I’m afraid of. Then I’m through the swinging door that leads into the private side of the house. I pass Gerty, our event planner, who’s muttering about guests who aren’t on the invite list. I head up the familiar oak staircase, breathing in the scent of our house. There’s something so comforting about it. I’m going to miss everything when I leave for college. At the top of the stairs, I hear men’s voices. That isn’t unusual. I’m around the corner from Daddy’s offic

Marvellous lovingkindness." Psalm 17:7 When we give our hearts with our alms, we give well, but we must often plead to a failure in this respect. Not so our Master and our Lord. His favours are always performed with the love of his heart. He does not send to us the cold meat and the broken pieces from the table of his luxury, but he dips our morsel in his own dish, and seasons our provisions with the spices of his fragrant affections. When he puts the golden tokens of his grace into our palms, he accompanies the gift with such a warm pressure of our hand, that the manner of his giving is as precious as the boon itself. He will come into our houses upon his errands of kindness, and he will not act as some austere visitors do in the poor man's cottage, but he sits by our side, not despising our poverty, nor blaming our weakness. Beloved, with what smiles does he speak! What golden sentences drop from his gracious lips! What embraces of affection does he bestow upon us! If he had but given us farthings, the way of his giving would have gilded them; but as it is, the costly alms are set in a golden basket by his pleasant carriage. It is impossible to doubt the sincerity of his charity, for there is a bleeding heart stamped upon the face of all his benefactions. He giveth liberally and upbraideth not. Not one hint that we are burdensome to him; not one cold look for his poor pensioners; but he rejoices in his mercy, and presses us to his bosom while he is pouring out his life for us. There is a fragrance in his spikenard which nothing but his heart could produce; there is a sweetness in his honey-comb which could not be in it unless the very essence of his soul's affection had been mingled with it. Oh! the rare communion which such singular heartiness effecteth! May we continually taste and know the blessedness of it!

Cutting Board Maintenance Moisturize! Once a month I spend some quality time, just me and my cutting board family. Wood is porous and kind of alive—it expands and contracts, absorbs moisture and dries out. Without any TLC even the best wooden cutting board can crack, warp, or even rot from the inside. Luckily, all you need to prevent all of that is monthly moisturization. 1. Start with a clean and dry board: Using a soft dish sponge, scrub clean with dish soap. Remove any tough stains with a mixture of baking soda and water. Never use any harsh abrasives like bleach or steel wool. Rinse and then dry the board with a towel and leave it standing on its edge to fully dry. (If you can, it’s best to store your board standing on its edge when not in use so moisture doesn’t fester underneath.) When washing your board, be sure to wet both sides. This ensures that both sides are equally moist and dry at the same rate to prevent warping. 2. Apply a generous layer of food-grade mineral oil: Lay the board flat so excess oil doesn’t run off, and use your hands to spread a thick layer of mineral oil all over one side, rubbing into the edges and any grooves. Why mineral oil? Unlike most other oils, such as canola, olive, or coconut, mineral oil is totally flavorless and won’t grow rancid 3. Give it time to soak in: Let it sit for a few hours and preferably overnight to drink in as much oil as possible. 4. Buff and repeat: Use a towel to rub away any excess oil the board didn’t soak up. Next, buff the board, rubbing in any last remnants of oil. It should not feel slick or greasy when you’re done. Flip and repeat on the other side. • Level up: To give your board an almost velvety feel, after oiling both sides, rub them down with board cream. Board cream is a mixture of food-grade mineral oil and beeswax that you can purchase or make yourself. Using a towel, rub a thin, even layer all over the board. No need to wipe it off after.

Tanya Latty and Madeleine Beekman of the University of Sydney were studying the way slime molds handled tough choices. A tough choice for a slime mold looks something like this: On one side of the petri dish is three grams of oats. On the other side is five grams of oats, but with an ultraviolet light trained on it. You put a slime mold in the center of the dish. What does it do? Under those conditions, they found, the slime mold chooses each option about half the time; the extra food just about balances out the unpleasantness of the UV light. If you were a classical economist of the kind Daniel Ellsberg worked with at RAND, you’d say that the smaller pile of oats in the dark and the bigger pile under the light have the same amount of utility for the slime mold, which is therefore ambivalent between them. Replace the five grams with ten grams, though, and the balance is broken; the slime mold goes for the new double-size pile every time, light or no light. Experiments like this teach us about the slime mold’s priorities and how it makes decisions when those priorities conflict. And they make the slime mold look like a pretty reasonable character. But then something strange happened. The experimenters tried putting the slime mold in a petri dish with three options: the three grams of oats in the dark (3-dark), the five grams of oats in the light (5-light), and a single gram of oats in the dark (1-dark). You might predict that the slime mold would almost never go for 1-dark; the 3-dark pile has more oats in it and is just as dark, so it’s clearly superior. And indeed, the slime mold just about never picks 1-dark. You might also guess that, since the slime mold found 3-dark and 5-light equally attractive before, it would continue to do so in the new context. In the economist’s terms, the presence of the new option shouldn’t change the fact that 3-dark and 5-light have equal utility. But no: when 1-dark is available, the slime mold actually changes its preferences, choosing 3-dark more than three times as often as it does 5-light!

As I tried various restaurants, certain preconceptions came crashing down. I realized not all Japanese food consisted of carefully carved vegetables, sliced fish, and clear soups served on black lacquerware in a highly restrained manner. Tasting okonomiyaki (literally, "cook what you like"), for example, revealed one way the Japanese let their chopsticks fly. Often called "Japanese pizza," okonomiyaki more resembles a pancake filled with chopped vegetables and your choice of meat, chicken, or seafood. The dish evolved in Osaka after World War II, as a thrifty way to cobble together a meal from table scraps. A college classmate living in Kyoto took me to my first okonomiyaki restaurant where, in a casual room swirling with conversation and aromatic smoke, we ordered chicken-shrimp okonomiyaki. A waitress oiled the small griddle in the center of our table, then set down a pitcher filled with a mixture of flour, egg, and grated Japanese mountain yam made all lumpy with chopped cabbage, carrots, scallions, bean sprouts, shrimp, and bits of chicken. When a drip of green tea skated across the surface of the hot meal, we poured out a huge gob of batter. It sputtered and heaved. With a metal spatula and chopsticks, we pushed and nagged the massive pancake until it became firm and golden on both sides. Our Japanese neighbors were doing the same. After cutting the doughy disc into wedges, we buried our portions under a mass of mayonnaise, juicy strands of red pickled ginger, green seaweed powder, smoky fish flakes, and a sweet Worcestershire-flavored sauce. The pancake was crispy on the outside, soft and savory inside- the epitome of Japanese comfort food. Another day, one of Bob's roommates, Theresa, took me to a donburi restaurant, as ubiquitous in Japan as McDonald's are in America. Named after the bowl in which the dish is served, donburi consists of sticky white rice smothered with your choice of meat, vegetables, and other goodies. Theresa recommended the oyako, or "parent and child," donburi, a medley of soft nuggets of chicken and feathery cooked egg heaped over rice, along with chopped scallions and a rich sweet bouillon. Scrumptious, healthy, and prepared in a flash, it redefined the meaning of fast food.

Finally, he allowed me to turn the key in the lock and the front door, with its porthole-shaped window, swung open. I don’t know what I’d expected. I’d tried not to conjure up fantasies of any kind, but what I saw left me inarticulate. The entire apartment had the feel of a ship’s interior. The walls were highly polished teak and oak, with shelves and cubbyholes on every side. The kitchenette was still located to the right where the old one had been, a galley-style arrangement with a pint-size stove and refrigerator. A microwave oven and trash compactor had been added. Tucked in beside the kitchen was a stacking washer-dryer, and next to that was a tiny bathroom. In the living area, a sofa had been built into a window bay, with two royal blue canvas director’s chairs arranged to form a “conversational grouping.” Henry did a quick demonstration of how the sofa could be extended into sleeping accommodations for company, a trundle bed in effect. The dimensions of the main room were still roughly fifteen feet on a side, but now there was a sleeping loft above, accessible by way of a tiny spiral staircase where my former storage space had been. In the old place, I’d usually slept naked on the couch in an envelope of folded quilt. Now, I was going to have an actual bedroom of my own. I wound my way up, staring in amazement at the double-size platform bed with drawers underneath. In the ceiling above the bed, there was a round shaft extending through the roof, capped by a clear Plexiglas skylight that seemed to fling light down on the blue-and-white patchwork coverlet. Loft windows looked out to the ocean on one side and the mountains on the other. Along the back wall, there was an expanse of cedar-lined closet space with a rod for hanging clothes, pegs for miscellaneous items, shoe racks, and floor-to-ceiling drawers. Just off the loft, there was a small bathroom. The tub was sunken with a built-in shower and a window right at tub level, the wooden sill lined with plants. I could bathe among the treetops, looking out at the ocean where the clouds were piling up like bubbles. The towels were the same royal blue as the cotton shag carpeting. Even the eggs of milled soap were blue, arranged in a white china dish on the edge of the round brass sink.

Sometimes Marlboro Man and I would venture out into the world--go to the city, see a movie, eat a good meal, be among other humans. But what we did best was stay in together, cooking dinner and washing dishes and retiring to the chairs on his front porch or the couch in his living room, watching action movies and finding new and inventive ways to wrap ourselves in each other’s arms so not a centimeter of space existed between us. It was our hobby. And we were good at it. It was getting more serious. We were getting closer. Each passing day brought deeper feelings, more intense passion, love like I’d never known it before. To be with a man who, despite his obvious masculinity, wasn’t at all afraid to reveal his soft, affectionate side, who had no fears or hang-ups about declaring his feelings plainly and often, who, it seemed, had never played a head game in his life…this was the romance I was meant to have. Occasionally, though, after returning to my house at night, I’d lie awake in my own bed, wrestling with the turn my life had taken. Though my feelings for Marlboro Man were never in question, I sometimes wondered where “all this” would lead. We weren’t engaged--it was way too soon for that--but how would that even work, anyway? It’s not like I could ever live out here. I tried to squint and see through all the blinding passion I felt and envision what such a life would mean. Gravel? Manure? Overalls? Isolation? Then, almost without fail, just about the time my mind reached full capacity and my what-ifs threatened to disrupt my sleep, my phone would ring again. And it would be Marlboro Man, whose mind was anything but scattered. Who had a thought and acted on it without wasting even a moment calculating the pros and cons and risks and rewards. Who’d whisper words that might as well never have existed before he spoke them: “I miss you already…” “I’m thinking about you…” “I love you…” And then I’d smell his scent in the air and drift right off to Dreamland. This was the pattern that defined my early days with Marlboro Man. I was so happy, so utterly content--as far as I was concerned, it could have gone on like that forever. But inevitably, the day would come when reality would appear and shake me violently by the shoulders. And, as usual, I wasn’t the least bit ready for it.

Excerpt from Storm’s Eye by Dean Gray With a final drag and drop, Jordan Rayne sent his latest creation winging its way toward the publisher. He looked up, squinted at that little clock in the right hand corner of his monitor, and removed his glasses to rub the bridge of his nose. His cover art was finished and shipped, just in time for lunch. He sighed and stood, rolling his shoulders and bending side to side, his back cracking in protest as the muscles loosened after having been hunched over the screen for so long. Sam raised his head, tilting it enquiringly at him, and Jordan laughed. “Yeah, I know what you want, some lunch and a nice long walk along the beach, hmm?” Jordan smiled fondly at the furry ball of energy he’d saved from certain death. With his mom’s recent death it was just Sam and him in the house. Sometimes he wondered what kept him here, now that the last thread tethering him to the island was severed. Sam limped over and nuzzled at his hand. When Jordan had first found him out on the main road, hurt and bleeding, he hadn’t been sure the pooch would make it. Taylor, his best friend and the local vet, had done what she could. At the time, Jordan simply didn’t have the deep pockets for the fancy surgery needed to mend Sam’s leg perfectly, he could barely afford the drugs to keep his mom in treatment. So they’d patched him up as well as they could, Taylor extending herself further than he could ever repay, and hoped for the best. The dog had made a startling recovery, urged on by plenty of rest and good food and lots of love, and had flourished, the slight limp now barely noticeable. Jordan’s conscience still twinged as he watched Sam limp over to his dish, but he had barely been keeping things together at the time. He had done the best he could. He’d done his best to find Sam’s real owners as well, papering downtown Bar Harbor with a hand-drawn sketch of the dog, but to no avail. The only thing it had prompted was one kind soul wanting to buy the illustration. But no one had ever come forward to claim the “goldendoodle,” which Taylor had told him was a golden retriever/standard poodle cross. Who had a dog breed like that anyway? Summer people! Jordan shook his head, grinning at the dog’s foolish antics, weaving in and around his legs like he was still a little pup instead of the fifty-pound fuzzball he actually was now. So without meaning to at all, Sam had drifted into Jordan’s life and stayed, a loyal, faithful companion.

Editing is the most obvious way of manipulating vision. And yet, the camera sometimes sees what you don’t - a person in the background, for example, or an object moving in the wind. I like these accidents. My first full-length film, Esperanza, was about a woman I befriended on the Lower East Side when I was a film student at NYU. Esperanza had hoarded nearly all the portable objects she had touched every day for thirty years: the Chock Full O’Nuts paper coffee cups, copies of the Daily News, magazines, gum wrappers, price tags, receipts, rubber bands, plastic bags from the 99-cent store where she did most of her shopping, piles of clothes, torn towels, and bric-a-brac she had found in the street. Esperanza’s apartment consisted of floor-to-ceiling stacks of stuff. At first sight, the crowded apartment appeared to be pure chaos, but Esperanza explained to me that her piles were not random. Her paper cups had their own corner. These crenellated towers of yellowing, disintegrating waxed cardboard stood next to piles of newspapers … One evening, however, while I was watching the footage from a day’s filming, I found myself scrutinizing a pile of rags beside Esperanza’s mattress. I noticed that there were objects carefully tucked in among the fraying bits of coloured cloth: rows of pencils, stones, matchbooks, business cards. It was this sighting that led to the “explanation.” She was keenly aware that the world at large disapproved of her “lifestyle,” and that there was little room left for her in the apartment, but when I asked her about the objects among the rags, she said that she wanted to “keep them safe and sound.” The rags were beds for the things. “Both the beds and the ones that lay down on them,” she told me, “are nice and comfy.” It turned out that Esperanza felt for each and every thing she saved, as if the tags and town sweaters and dishes and postcards and newspapers and toys and rags were imbued with thoughts and feelings. After she saw the film, my mother said that Esperanza appeared to believe in a form of “panpsychism.” Mother said that this meant that mind is a fundamental feature of the universe and exists in everything, from stones to people. She said Spinoza subscribed to this view, and “it was a perfectly legitimate philosophical position.” Esperanza didn’t know anything about Spinoza … My mother believed and I believe in really looking hard at things because, after a while, what you see isn’t at all what you thought you were seeing just a short time before. looking at any person or object carefully means that it will become increasingly strange, and you will see more and more. I wanted my film about this lonely woman to break down visual and cultural cliches, to be an intimate portrait, not a piece of leering voyeurism about woman’s horrible accumulations.

I put my hand on his forearm, I don't know why I do this, and it's not exactly natural, although it's not unnatural, except that I really want to touch his skin. It's smooth and tan just a little bit and feels like summer, like something familiar and warm and good, like my skin did on the first days aboard 'Fishful Thinking' before it salted and burned and peeled. 'We broke up three years after that.' I sit back in my chair and give a sly smile. Relationships are complex and sometimes you can't really explain them to an outside party. 'I can't believe I just told you that' 'YES! YOU! ARE! LIVING! YOUR! FULL! LIFE!' A third time. I am not imagining it. 'There you are.' This time my heart does skip a beat. I look down at his arm, and we are still touching, and he has made no attempt to retract his arm or retreat. All my surroundings, the red formica table top, the pink yogurt, the blue sky, the green vegetables in the market, they all come alive in vibrant technicolor as the sun peers from behind a cloud. I am living my full life. 'Honesty in all things,' Byron adds, lifting his cup of yogurt for a toast of sorts. I pull my hand away from him and the instant my hand is back by his side, I miss the warmth of his arm, the warmth of him. Honesty in all things. I should put my hand back, that's where it wants to be, that's Lily's lesson to me. Be present in the moment, give spontaneous affection. I'm suddenly aware I haven't spoken in a bit. 'Did you know that an octopus has three hearts?' As soon as it comes out of my mouth, I realize I sound like that kid from 'Jerry McGuire.' 'Did you know the human head weighs eight pounds?' I hope my question comes off almost a fraction as endearing. 'No,' Byron says with a glint in his eye that reads as curiosity, at least I hope that it does, but even if it doesn't I'm too into the inertia of the trivia to stop it. 'It's true, one heart called the systemic heart that functions much like the left side of the human heart, distributing blood throughout the heart, then two smaller branchial heart with gills that act like the right side of our hearts to pump the blood back.' 'What made you think of that?' I smile. It may be entirely inappropriate first date conversation, but at least it doesn't bore me in the telling. I look up at the winsome August sky, marred only by the contrails of a passing jet, and a vaguely dachshund shaped cloud above the horizon. I don't believe in fate. I don't believe in love at first site. I don't believe in angels. I don't believe in heaven and that our loved ones are looking down on us, but the sun is so warm and the breeze is so cool and the company is so perfect and the whole afternoon so intoxicating, ti's hard not to hear Lily's voice dancing in the gentle wind, 'one! month! is Long! Enough TO! BE! SAD!' ... 'I recently lost someone close to me....I don't know, I feel her here today with us, you, me, her, three hearts, like an octopus,' I shrug. If I were him, I would run. What a ridiculously creepy thing to say. I would run and I would not stop until I was home in my bed with a gallon of ice cream deleting my profile from every dating site I belonged to. Maybe it's because it's not rehearsed, maybe it's because it's as weird a thing to say as it is genuine, maybe it's because this is finally the man for me. Byron stands and offers me his hand, 'Let's take a walk and you can tell me about her.' The gentle untying of a shoe lace. It takes me a minute to decide if I can do this, and I decide that I can, and I throw our yogurt dishes away, and I put my hand in his, and it's soft and warm, and instead of awkward fumbling, our hands clasp together like magnets and metal, like we've been hand-in-hand all along, and we are touching again. ...