Simple Cooking Quotes

You can’t, if you can’t feel it, if it never Rises from the soul, and sways The heart of every single hearer, With deepest power, in simple ways. You’ll sit forever, gluing things together, Cooking up a stew from other’s scraps, Blowing on a miserable fire, Made from your heap of dying ash. Let apes and children praise your art, If their admiration’s to your taste, But you’ll never speak from heart to heart, Unless it rises up from your heart’s space.

I am in fact a Hobbit in all but size. I like gardens, trees, and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humor (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much.

Learn to like what doesn't cost much. Learn to like reading, conversation, music. Learn to like plain food, plain service, plain cooking. Learn to like fields, trees, brooks, hiking, rowing, climbing hills. Learn to like people, even though some of them may be different...different from you. Learn to like to work and enjoy the satisfaction doing your job as well as it can be done. Learn to like the song of birds, the companionship of dogs. Learn to like gardening, puttering around the house, and fixing things. Learn to like the sunrise and sunset, the beating of rain on the roof and windows, and the gentle fall of snow on a winter day. Learn to keep your wants simple and refuse to be controlled by the likes and dislikes of others.

My life is very simple. I read a lot of books. I watch a lot of movies. Listen to a lot of music. Walk the dog. Cook. Be with my family.

For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food.

Why do we marry, why take friends and lovers? Why give ourselves to music, painting, chemistry or cooking? Out of simple delight in the resident goodness of creation, of course; but out of more than that, too. Half earth's gorgeousness lies hidden in the glimpsed city it longs to become.

I cook to inspire my husband to pay attention to me.

I believe it's a cook's moral obligation to add more butter given the chance.

Preheat the oven to full whack.

The funny thing about Thanksgiving ,or any big meal, is that you spend 12 hours shopping for it then go home and cook,chop,braise and blanch. Then it's gone in 20 minutes and everybody lies around sortof in a sugar coma and then it takes 4 hours to clean it up.

But—let me tell you my cat joke. It's very short and simple. A hostess is giving a dinner party and she's got a lovely five-pound T-bone steak sitting on the sideboard in the kitchen waiting to be cooked while she chats with the guests in the living room—has a few drinks and whatnot. But then she excuses herself to go into the kitchen to cook the steak—and it's gone. And there's the family cat, in the corner, sedately washing it's face." "The cat got the steak," Barney said. "Did it? The guests are called in; they argue about it. The steak is gone, all five pounds of it; there sits the cat, looking well-fed and cheerful. "Weigh the cat," someone says. They've had a few drinks; it looks like a good idea. So they go into the bathroom and weigh the cat on the scales. It reads exactly five pounds. They all perceive this reading and a guest says, "okay, that's it. There's the steak." They're satisfied that they know what happened, now; they've got empirical proof. Then a qualm comes to one of them and he says, puzzled, "But where's the cat?

Grief does strange things to people’s minds. This I know. One morning a couple of weeks after my mother died, my dad said he thought he could smell her cheesy grits cooking on the stove—my favorite and my mother’s specialty. Once, I heard her humming down the hall from my bedroom. Something so mundane and simple, so regular and small, that for a moment, the prior weeks were just a nightmare, and I was awake now and she was alive. Death moves faster than brains do.

The fact is, I love to feed other people. I love their pleasure, their comfort, their delight in being cared for. Cooking gives me the means to make other people feel better, which in a very simple equation makes me feel better. I believe that food can be a profound means of communication, allowing me to express myself in a way that seems much deeper and more sincere than words. My Gruyere cheese puffs straight from the oven say 'I'm glad you're here. Sit down, relax. I'll look after everything.' - Ann Patchett, "Dinner For One, Please, James

He isn’t like most guys, you know?' I know.' No, but do you really know? I mean here’s the deal, what do most guys want from a woman? I’ll tell you what we want. We want a warm body to sleep next to, preferably one with a nice pair of tits, maybe someone who’ll cook for us and fuck us on a regular basis. Pretty simple, huh? Now, what we don’t want is someone who’s going to come in and disrupt our lives and steal our souls. That’s what we fear most. We call it our freedom, but it’s our souls we’re talking about. You following me?' I nodded. Okay, good. Now forget it. Forget all that,' Pete said. 'Because Jacob’s not like that. He’s never been like that. He’s a damn fool and he wants the exact opposite of all that. He wants someone to obsess over, someone to possess his soul, and those are his corny words, by the way, not mine. It’s what he lives for. It’s what he thinks life’s all about. Do you get what I’m saying?' I nodded again.

It is possible to become world-class, enter the top 5% of performers in the world, in almost any subject within 6-12 months, or even 6-12 weeks.

Age doesn't matter: an open mind does.

I have done without electricity, and tend the fireplace and stove myself. Evenings, I light the old lamps. There is no running water, and I pump the water from the well. I chop the wood and cook the food. These simple acts make man simple; and how difficult it is to be simple!

context and memory play powerful roles in all the truly great meals in one's life. I mean, lets face it:when you're eating simple barbecue under a palm tree, and you feel sand between your toes, samba music is playing softly in the backgroud, waves are lapping at the shore a few yards off, a gentle breeze is cooling the sweat on the back of your neck at the hairline, and looking across the table, past the column of empty Red Stripes at the dreamy expression on your companion's face, you realize that in half an hour you're proably going to be having sex on clean white hotel sheets, that grilled chicken leg suddenly tastes a hell of a lot better

When you are faced with food that has been sterilized, fumigated, hydrogenated, hydrolyzed, homogenized, colored, bleached, puffed, exploded, defatted, degermed, texturized, or if you don’t know what has been done to it, the safest rule is not to eat it.

Serving delicious food in its most delicious state." Cooking is as simple as that.

Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.

How do you make someone love you? For the very young, there can be nothing harder in the world. You may try as hard as you like: place yourself beside them, cook their favourite food, bring them wine or sing the love songs that you know will move them. They will not move them. Nothing will move them. You will waste days interpreting the simple banalities of a phone call; months staring at their soft lips as they talk; you will waste years watching a body sitting in a chair and willing every muscle to take you across the room and do a simple thing, say a simple word, make them love you and you will not do it; you will waste long nights wondering how they cannot feel this - the urge to embrace, the snow melt in the heart when you are near them - how they can sit in that chair, or speak with those lips, or make a call and mean nothing by it, hide nothing in their hearts. Or perhaps what they hide is not what you want to see. Because surely they love someone. It simply isn’t you.

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.

I, Galloran, master of this castle, rightful heir to the throne at Trensicourt, dub thee Lord Jason of Caberton, herby transmitting all rights and priveleges befitting a nobleman of rank and title." Jason arose, moved by the simple ceremony despite the Blind King's ruined castle, raspy voice, and tarnished crown. "What about me?" Rachel asked testily. "You can be my cook," Jason said, unable to resist.

Here’s another. Kill man’s sense of values. Kill his capacity to recognise greatness or to achieve it. Great men can’t be ruled. We don’t want any great men. Don’t deny conception of greatness. Destroy it from within. The great is the rare, the difficult, the exceptional. Set up standards of achievement open to all, to the least, to the most inept – and you stop the impetus to effort in men, great or small. You stop all incentive to improvement, to excellence, to perfection. Laugh at Roark and hold Peter Keating as a great architect. You’ve destroyed architecture. Build Lois Cook and you’ve destroyed literature. Hail Ike and you’ve destroyed the theatre. Glorify Lancelot Clankey and you’ve destroyed the press. Don’t set out to raze all shrines – you’ll frighten men, Enshrine mediocrity - and the shrines are razed. Then there’s another way. Kill by laughter. Laughter is an instrument of human joy. Learn to use it as a weapon of destruction. Turn it into a sneer. It’s simple. Tell them to laugh at everything. Tell them that a sense of humour is an unlimited virtue. Don't let anything remain sacred in a man’s soul – and his soul won’t be sacred to him. Kill reverence and you’ve killed the hero in man. One doesn’t reverence with a giggle. He’ll obey and he’ll set no limits to obedience – anything goes – nothing is too serious.

He also ate every scrap of the cold meat she had cooked for him, and good gods, it was pretty awful. Somehow she had managed to wreck the simple task of browning chicken in a skillet. The outside was charred black, and the inside oozed juice that was still pink.

The most creative approach is often the simple approach.

Find something you believe in. Then, just do it. That's what matters.

In cooking—as in business and war—hope for the best but plan for the worst.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

Keep it simple, keep it tasty. Salt, pepper and garlic. Shallot another day, lemon grass for nextweek. Nutmeg and cinnamon every now and then.

It was simple, it was honest, it was dirty, and it was real. It was glorious.

A goal without real consequences is wishful thinking. Good follow-through doesn't depend on the right intentions. It depends on the right incentives.

Hamlet's Cat's Soliloquy "To go outside, and there perchance to stay Or to remain within: that is the question: Whether 'tis better for a cat to suffer The cuffs and buffets of inclement weather That Nature rains on those who roam abroad, Or take a nap upon a scrap of carpet, And so by dozing melt the solid hours That clog the clock's bright gears with sullen time And stall the dinner bell. To sit, to stare Outdoors, and by a stare to seem to state A wish to venture forth without delay, Then when the portal's opened up, to stand As if transfixed by doubt. To prowl; to sleep; To choose not knowing when we may once more Our readmittance gain: aye, there's the hairball; For if a paw were shaped to turn a knob, Or work a lock or slip a window-catch, And going out and coming in were made As simple as the breaking of a bowl, What cat would bear the houselhold's petty plagues, The cook's well-practiced kicks, the butler's broom, The infant's careless pokes, the tickled ears, The trampled tail, and all the daily shocks That fur is heir to, when, of his own will, He might his exodus or entrance make With a mere mitten? Who would spaniels fear, Or strays trespassing from a neighbor's yard, But that the dread of our unheeded cries And scraches at a barricaded door No claw can open up, dispels our nerve And makes us rather bear our humans' faults Than run away to unguessed miseries? Thus caution doth make house cats of us all; And thus the bristling hair of resolution Is softened up with the pale brush of thought, And since our choices hinge on weighty things, We pause upon the threshold of decision.

Eating as a simple means of ending hunger is one of the great liberties of being alone ... It is a pleasure to not have to take anyone else's tastes into account or explain why I like to drink my grapefruit juice out of the carton." - Ann Patchett, "Dinner for One, Please, James

I have never looked to religion for comfort - belief is just not in my genes. But reading Mastering the Art of French Cooking - childishly simple and dauntingly complex, incantatory and comforting - I thought this was what prayer must feel like. Sustenance bound up with anticipation and want. Reading MtAoFC was like reading pornographic Bible verses.

Adapt what is useful, reject what is useless, and add what is specifically your own.

Advice is like cooking. You should try it before you feed it to others.

Sour Milk You can't make it turn sweet again. Once it was an innocent color like the flowers of wild strawberries, and its texture was simple would pass through a clean cheesecloth, its taste was fresh. And now with nothing more guilty that the passage of time to chide it with, the same substance has turned sour and lumpy. The sour milk makes interesting & delicious doughs, can be carried to a further state of bacterial action to create new foods, can in its own right be considered complicated and more interesting in texture to one who studies it closely, like a map of the world. But to most of us: it is spoiled. Sour. We throw it out, down the drain-not in the backyard- careful not to spill any because the smell is strong. A good cook would be shocked with the waste. But we do not live in a world of good cooks. I am the milk. Time passes. You cannot make it turn sweet again. I sit guiltily on the refrigerator shelf trembling with hope for a cook who dreams of waffles, biscuits, dumplings and other delicious breads fearing the modern housewife who will lift me off the shelf and with one deft twist of a wrist... you know the rest. You are the milk. When it is your turn remember, there is nothing more than the passage of time we can chide you with.

I'm often asked how I define "success." It's an overused term, but I fundamentally view this elusive beast as a combination of two things - achievement and appreciation. One isn't enough: Achievement without appreciation makes you ambitious but miserable. Appreciation without achievement makes you unambitious but happy.

Life has little bits of magic at nearly every turn, if you're looking closely enough. Scrapbooking has refined myselses. it's made me hungry to use it before I lose it. It's made me remember that I don't remember what it was like to be nine years old. And that I will never live in a Pottery Barn house. And that as tiny as I am in the scope of the universe, no one lives a life like mine. Not even the people whose meals I cook, whose laundry I fold, and whose cheeks I kiss at night.

Eating as a simple means of ending hunger is one of the great liberties of being alone, like going to the movies by yourself in the afternoon or, back in those golden days of youth, having a cigarette in the bathtub. It is a pleasure to not have to take anyone else's tastes into account or explain why I like to drink my grapefruit juice out of the carton. Eating, after all, is a matter of taste, and taste cannot always be good taste. The very thought of maintaining high standards meal after meal is exhausting. It discounts all the peanut butter that is available in the world.

You're only limited by your passion and your imagination. Be open to the possibilities, take chances.

In our deeds we can structure our lives so that the simple things that we do everyday, from bathing to cooking, have resonance and ritual. -Ilsa Crawford

Most good chefs believe there is no such thing as too much garlic.

I believe cooking can be fun, healthy, easy and tasty! I hope you find some recipes in here that are some nice healthy alternatives and become part of your weekly flow.

Then as now he created reality around himself, bringing order and peace to a small island of warm firelight and the simple smell of hearth bread cooking.

The world has plenty of noise, Julian, but not many voices. And because there are so few, each one matters. . . That's my argument. The simple fact that we need people who remind us of the darkness.

Fonny had found something that he could do, that he wanted to do, and this saved him from the death that was waiting to overtake the children of our age. Though the death took many forms, though people died early in many different ways, the death itself was very simple and the cause was simple, too: as simple as a plague: the kids had been told that they weren't worth shit and everything they saw around them proved it. They struggled, they struggled, but they fell, like flies, and they congregated on the garbage heaps of their lives, like flies. And perhaps I clung to Fonny, perhaps Fonny saved me because he was just about the only boy I knew who wasn't fooling around with the needles or drinking cheap wine or mugging people or holding up stores - and he never got his hair conked: it just stayed nappy. He started working as a short-order cook in a barbecue joint, so he could eat, and he found a basement where he could work on his wood and he was at our house more often than he was at his own house.

In an age when most black women belonged to the ‘servant class’ – sweeping the yard, making the beds, cooking etc. – Bessie, orphaned at five, asked the Irish lady who took her into her home in Boston when she lost both her parents if she’d buy her a motorcycle. And with the simple advice, “Just don’t get hurt” and even though “nice girls didn’t go around riding motorcycles” her adoptive mother bought her a 1927 Indian.

When we say we lack time to cook -- or even time to eat -- we are not making a simple statement of fact. We are talking about cultural values and the way that our society dictates that our days should be carved up.

Hanging laundry on a line is a very ordinary task. It is as ordinary as scraped knees and lost keys, as fixing the same simple dish for supper again, and again. Ordinary is most days, and Lord helps is if we overlook them.

The explanation is that I consider cooking to be an act of love. I do enjoy the craft of cooking, of course, otherwise I would not have done so much of it, but that is a very small part of the pleasure it brings me. What I love is to cook for someone. To put a freshly made meal on the table, even if it is something very plain and simple as long as it tastes good and is not a ready-to-eat something bought at the store, is a sincere expression of affection, it is an act of binding intimacy directed at whoever has a welcome place in your heart. And while other passions in your life may at some point begine to bank their fires, the shared happiness of good homemade food can last as long as we do.

A good cook was like a good educator; his duty was solely to bring out the talent of the chicken and show it to best advantage, as a good teacher brings out the talent inherent in a young man. Granted that the original talent was there in the chicken, too much coaxing, stuffing, imposing, and spicing would merely distract from its simple beauty and virtue.

Cooking can be an act of love and delight, or it can be yet another exercise in racing through life on automatic pilot—never stopping for a moment to notice, feel, or taste. Cooking performed as an act of love brings us renewed energy and vigor.

For some young artists, it can take a bit of time to discover which tools (which medium, or genre, or career pathway) will truly suit them best. For me, although many different art forms attract me, the tools that I find most natural and comfortable are language and oil paint; I've also learned that as someone with a limited number of spoons it's best to keep my toolbox clean and simple. My husband, by contrast, thrives with a toolbox absolutely crowded to bursting, working with language, voice, musical instruments, puppets, masks animated on a theater stage, computer and video imagery, and half a dozen other things besides, no one of these tools more important than the others, and all somehow working together. For other artists, the tools at hand might be needles and thread; or a jeweller's torch; or a rack of cooking spices; or the time to shape a young child's day.... To me, it's all art, inside the studio and out. At least it is if we approach our lives that way.

[C]onvenience is one of the two dirty words of American cooking, reflecting the part of our national character that is easily bored; the other is 'gourmet.' Convenience foods demonstrate our supposed disdain for the routine and the mundane: 'I don't have time to cook.' The gourmet phase, which peaked in the eighties, when food was seen as art, showed our ability to obsess about aspects of daily life that most other cultures take for granted. You might only cook once a week, but wow, what a meal.

Dinner that night is a feast of flavor. To celebrate the successful exorcism, Kagura has cooked several more dishes than the shrine's usual, simple fare- fragrant onigiri, balls of rice soaked in green tea, with umeboshi- salty and pickled plums- as filling. There is eggplant simmered in clear soup, green beans in sesame sause, and burdock in sweet-and-sour dressing. The mood is festive.

Thank you! But actually, I think I prefer cooking just for fun after all. The part I really like is making good food for the people I care about. The thing I have always been best at is helping the village by gathering harvests out in the forest. I always thought that it wasn't special or important enough . . . but even if it is simple it is what I like best of all, and that is what matters.

And the barman asked me if I was alright? Simple little question. And i said I was. And he said he'd make me a sandwich. And I said okay. And I nearly started crying--because you know, here was someone just...And I watched him. He took two big slices off a fresh loaf and buttered them carefully, spreading it all around. I'll never forget it. And then he sliced some cheese and cooked ham and an onion out of a jar, and put it all on a plate and sliced it down the middle. And, just someone doing this for me. And putting it down in front of me. 'Get that down you, now,' he said. And then he folded up his newspaper and put on his jacket, and went off on his break. And there was another barman then. And I took this sandwich up and I could hardly swallow it, because of the lump in my throat. But I ate i tall down because someone I didn't know had done this for me. Such a small thing. But a huge thing. In my condition.

What we really need to do, to design, is look at the extremes. The weakest, or the person with arthritis, or the athlete, or the strongest, the fastest person, because if we understand what the extremes are, the middle will take care of itself.” In other words, the extremes inform the mean, but not vice versa.

A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.

Time and task were both disorienting, for if you were to remove everything from our lives that depends on electricity to function, homes and offices would become no more than the chambers and passages of limestone caves- simple shelter from wind and rain, far less useful than the first homes at Plymouth Plantation or a wigwam. No way to keep out cold, or heat, for long. No way to preserve food, or to cook it. The things that define us, quiet as rock outcrops - the dumb screens and dials, the senseless clicks of on/off switches- without their purpose, they lose the measure of their beauty and we are left alone in the dark with countless useless things.

What should be evident from the studies on the backfire effect is you can never win an argument online. When you start to pull out facts and figures, hyperlinks and quotes, you are actually making the opponent feel even surer of his position than before you started the debate. As he matches your fervor, the same thing happens in your skull. The backfire effect pushes both of you deeper into your original beliefs. Climate scientist John Cook and psychologist Stephan Lewandowsky write in their pamphlet, The Debunking Handbook, “A simple myth is more cognitively attractive than an over-complicated correction.” Multiple lines of research back up this advice.

It's the people who have a problem with porn—even a simple aesthetic revulsion at the shaved and implanted phoniness of it all—who are suspect now, and who have to prove their normality by insisting that they 'like sex', as if sex were all one thing, like oatmeal. Imagine if you said, Yes, I like sex, with the right person, in the right place, in the right mood, preferably after a lovely meal cooked by someone else; otherwise, frankly, I'd rather get on with Daniel Deronda. You'd sound like a fetishist, someone who needs outlandish props and sets to feel excited—food! wit! clean sheets! affection!— because excited is the way porn tells us people feel all the time.

Without Al, Mary Frances discovered what she did alone. She liked to cook for herself, to assemble a meal of things he would never consider worth a mealtime- shad roe and toast, soft-set eggs, hearts of celery and palm with a quick yellow mayonnaise, a glass of wine, an open book in her lap, and the radio on. The elements that mattered most were the simple ones: butter, salt, a thick plate of white china and a delicate glass, the music faint, the feel of paper in her hand, and the knowledge that there was more, always more book to read, more wine if she liked it, some cold fruit in the refrigerator when she was hungry again, and the hours upon hours to satisfy herself.

Every grocery cart tells a story.

Somehow i knew this chance encounter was going to change my life.

But what I liked most of all about cooking was simple. I had learned to make people happy. I'd discovered that food does not have to be only sustenance, food can be love.

The core belief of the [Day of the Dead] is so poetic and simple: as long as we remember those who have passed away, as long as we tell their stories, sing their songs, tell their jokes, cook their favorite meals, THEN they are with us, around us, and in our hearts. The moment we forget them, [...] then they are truly gone. (The Art of the Book of Life, Introduction)

I am in fact a Hobbit (in all but size). I like gardens, trees and unmechanized farmlands; I smoke a pipe, and like good plain food (unrefrigerated), but detest French cooking; I like, and even dare to wear in these dull days, ornamental waistcoats. I am fond of mushrooms (out of a field); have a very simple sense of humour (which even my appreciative critics find tiresome); I go to bed late and get up late (when possible). I do not travel much. I love Wales (what is left of it, when mines, and the even more ghastly sea-side resorts, have done their worst), and especially the Welsh language.

To me, living a rich life means focusing on the minutiae, the seemingly small, insignificant moments that can pass us by if we don't watch carefully. They're the quiet, chilly morning walks with my [dog]; the adventure of going for a bike ride in a new part of town; cooking a dinner alongside my boyfriend; or even the simple activity of crimping a pie crust. These moments don't require much, just a little planning and attention.

If you tell a guy in the street you're hungry you scare the shit out of him, he runs like hell. That's something I never understood. I don't understand it yet. The whole thing is so simple - you just say Yes when some one comes up to you. And if you can't say Yes you can take him by the arm and ask some other bird to help you out. Why you have to don a uniform and kill men you don't know, just to get that crust of bread, is a mystery to me. That's what I think about, more than about whose trap it's going down or how much it costs. Why should I give a fuck about what anything costs ? I'm here to live, not to calculate. And that's just what the bastards don't want you to do - to live! They want you to spend your whole life adding up figures. That makes sense to them. That's reasonable. That's intelligent. If I were running the boat things wouldn't be so orderly perhaps, but it would be gayer, by Jesus! You wouldn't have to shit in your pants over trifles. Maybe there wouldn't be macadamized roads and streamlined cars and loudspeakers and gadgets of a million-billion varieties, maybe there wouldn't even be glass in the windows, maybe you'd have to sleep on the ground, maybe there wouldn't be French cooking and Italian cooking and Chinese cooking, maybe people would kill each other when their patience was exhausted and maybe nobody would stop them because there wouldn't be any jails or any cops or judges, and there certainly wouldn't be any cabinet ministers or legislatures because-there wouldn't be any goddamned laws to obey or disobey, and maybe it would take months and years to trek from place to place, but you wouldn't need a visa or a passport or a carte d'identite because you wouldn't be registered anywhere and you wouldn't bear a number and if you wanted to change your name every week you could do it because it wouldn't make any difference since you wouldn't own anything except what you could carry around with you and why would you want to own anything when everything would be free?

There is a wonderful simple human reality to Christ's hunger. The man is famished. He's missed meals for three days, He has a lot on his mind, He's on His way back to heaven, but before He goes He is itching for a nice piece of broiled fish and a little bread on the side with the men and women He loves. Do we not like Him the more for His prandial persistance? And think for a moment about the holiness of our own food, and the ways that cooking and sharing a meal can be forms of love and prayer. And realize again that the Eucharist at the heart of stubborn Catholicism is the breakfast that Christ prepares for Catholics, every morning, as we return from fishing in vast dreamy seas?

Starbucks’s truly beautiful idea was the simple realization that Americans wanted to spend more money for a cup of coffee, that they’d feel much better about themselves if they spent five dollars for a cup of joe rather than buy that cheap drip stuff that shows such as Friends suggested only fat white trash in housecoats (or people who actually worked for a living) drank anymore—in their trailer parks or meth labs or wherever such people huddled for comfort.

I talk about these mysterious forces all the time with my chef cronies. Nothing illustrates them more than the Last Meal Game. You're getting into the electric chair tomorrow morning. They're gonna strap you down, turn up the juice and fry your ass until your eyes sizzle and pop like McNuggets. You've got one meal left. What are you having for dinner? When playing this game with chefs - and we're talking good chefs here- the answers are invariable simple ones.

Pa tells us we will all live with Uncle Leang and his family in their house. Uncle Leang and his wife have six children, so with the nine of us it makes seventeen under one thatched roof. Their house would not be called a house by city people’s standards. It looks more like one of those simple huts poor people live in. The roof and walls are made of straw and the hut has only a dirt floor. There are no bedrooms or bathrooms, just one big open room. There is no indoor kitchen, so all the cooking is done outside under a straw roof awning.

I used to believe that I could do everything and be everywhere. I could work longer hours, make the dead line, cook delicious meals, play with the kids, get enough sleep, focus on my health. And I can absolutely can do all these things. But not at the same time. Not on the same day. Realizing that was a delightful freedom. Letting go of that notion of constant balance was releasing a breath I didn't realize I'd been holding. You mean I don't have to be everything to everyone all the time? I don't have to keep all the balls in the air all the time? I can change balls? I can choose different balls? Balance is finding the correct weight for every area of life and understanding that the correctness of that weight will change over time. Balance is fluid and flexible. Balance is alive and aware. Balance is intention. This idea of balance- a correctness rather than an equalness has taught me some of the most important lessons of my life. - I can not be everything to everyone - I can not be in all places at once. - Saying yes to one thing means saying no to another. - Saying no to one thing means I can say yes to another. - Perfection doesn't exist. Let it go. - I can not change people - I have to stop comparing myself to others. They aren't me. I'm not them. - I will never finish the laundry - I can't control everything - Bad things happen to good people and vice versa. - My kids aren't me. - Being all in a moment means I'm all out of another. - Envy and jealousy are different things. - Achievements never look like I thought they were going to. - Being kind to others is addictive. - I can't always be self- possessed. - Sometimes I need a cheerleader. - I like being part of a community. - Asking for help is hard, but necessary. Embrace the wobbly balance.

Work hard. Work dirty. Choose your favourite spade and dig a small, deep hole; located deep in the forest or a desolate area of the desert or tundra. Then bury your cellphone and then find a hobby. Actually, 'hobby' is not a weighty enough word to represent what I am trying to get across. Let's use 'discipline' instead. If you engage in a discipline or do something with your hands, instead of kill time on your phone device, then you have something to show for your time when you're done. Cook, play music, sew, carve, shit - bedazzle! Or, maybe not bedazzle... The arrhythmic is quite simple, instead of playing draw something, fucking draw something! Take the cleverness you apply to words with friends and utilise it to make some kick ass cornbread, corn with friends - try that game. I'm here to tell you that we've been duped on a societal level. My favourite writer, Wendell Berry writes on this topic with great eloquence, he posits that we've been sold a bill of goods claiming that work is bad. That sweating and working especially if soil or saw dust is involved are beneath us. Our population especially the urbanites, has largely forgotten that working at a labour that one loves is actually a privilege.

So, the Mueller investigation is not only investigating a phony conspiracy theory cooked up for purely political reasons, it’s also inadvertently threatening our basic freedoms. When you look at all the wrongdoings of Hillary Clinton, with the emails, destroying evidence, deleting evidence, and not even a grand jury was impaneled—all they had to do with Hillary was ask her one simple question: Did you put classified emails on a personal server? If she said yes, she’d have admitted to a crime. If she said no, she would be committing perjury by lying to an FBI agent. But they didn’t want to indict her, which is why they didn’t ask her the question.

Nothing fills Vera with quite as much joy as watching loved ones eat her food. It’s one of the many things she misses about Jinlong and Tilly. When it was the three of them at home, she’d cook every day and watch as Jinlong and Tilly ate, and food always tasted so much better that way. Living alone, Vera finds that much of the joy of cooking has leached out of her, to the point where she mostly eats plain rice and simple sauteed vegetables for dinner. Why bother cooking elaborate meals for just one person? But now she has so many people to cook for. Her days are filled to bursting and she’s constantly rushing here and there, and she can’t possibly be happier than this.

When, in the morning at sunrise, I go out to Walheim, and with my own hands gather in the garden the peas which are to serve for my dinner, when I sit down to shell them, and read my Homer during the intervals, and then, selecting a saucepan from the kitchen, fetch my own butter, put my mess on the fire, cover it up, and sit down to stir it as occasion requires, I figure to myself the illustrious suitors of Penelope, killing, dressing, and preparing their own oxen and swine. Nothing fills me with a more pure and genuine sense of happiness than those traits of patriarchal life which, thank Heaven! I can imitate without affectation. Happy is it, indeed, for me that my heart is capable of feeling the same simple and innocent pleasure as the peasant whose table is covered with food of his own rearing, and who not only enjoys his meal, but remembers with delight the happy days and sunny mornings when he planted it, the soft evenings when he watered it, and the pleasure he experienced in watching its daily growth.

Cook was a captain of the powder-days When captains, you might have said, if you had been Fixed by their glittering stare, half-down the side, Or gaping at them up companionways, Were more like warlocks than a humble man— And men were humble then who gazed at them, Poor horn-eyed sailors, bullied by devils' fists Of wind or water, or the want of both, Childlike and trusting, filled with eager trust— Cook was a captain of the sailing days When sea-captains were kings like this, Those captains drove their ships By their own blood, no laws of schoolbook steam, Till yards were sprung, and masts went overboard— Daemons in periwigs, doling magic out, Who read fair alphabets in stars Where humbler men found but a mess of sparks, Who steered their crews by mysteries And strange, half-dreadful sortilege with books, Used medicines that only gods could know The sense of, but sailors drank In simple faith. That was the captain Cook was when he came to the Coral Sea And chose a passage into the dark. Men who ride broomsticks with a mesmerist Mock the typhoon. So, too, it was with Cook.

Brockhurst, the champion of individualism, was soon launched on his favorite topic. "The great fault of the American nation, which is the fault of republics, is the reduction of everything to the average. Our universities are simply the expression of the forces that are operating outside. We are business colleges purely and simply, because we as a nation have only one ideal—the business ideal." "That's a big statement," said Regan. "It's true. Twenty years ago we had the ideal of the lawyer, of the doctor, of the statesman, of the gentleman, of the man of letters, of the soldier. Now the lawyer is simply a supernumerary enlisting under any banner for pay; the doctor is overshadowed by the specialist with his business development of the possibilities of the rich; we have politicians, and politics are deemed impossible for a gentleman; the gentleman cultured, simple, hospitable, and kind, is of the dying generation; the soldier is simply on parade." "Wow!" said Ricketts, jingling his chips. "They're off." "Everything has conformed to business, everything has been made to pay. Art is now a respectable career—to whom? To the business man. Why? Because a profession that is paid $3,000 to $5,000 a portrait is no longer an art, but a blamed good business. The man who cooks up his novel according to the weakness of his public sells a hundred thousand copies. Dime novel? No; published by our most conservative publishers—one of our leading citizens. He has found out that scribbling is a new field of business. He has convinced the business man. He has made it pay.

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

Gabe realized he was standing there alone, with a goofy smile on his face. Limping inside, he closed the door behind him, her words still lingering in his mind. Gabe wanted more than anything to be able to choose happiness. He wanted a rain storm to make him smile. He desired that the simple task of cooking would make him dance. To Gabe, however, it didn’t seem as simple as just making a choice. He hoped her joy was contagious, because he was in uncharted territories.

Another time, the power cut out and we dug up a headlamp and a few candles from one of the still-unpacked moving boxes. While the storm went on outside, we went round and placed the candles at various guiding points throughout the house. When I lit them in the kitchen, it smelled briefly of birthday cakes. I remember cooking a simple dinner, pulling the skins off the tomatoes in the near darkness, going by feel rather than by sight. Laurie had put the record player on, and danced slowly and achingly in front of the cat, who continued to glower from her cushion on the floor. We could barely see the food on the table, noticing only the shapes and textures of the vegetables in their bowls. I had taken the washing in and sheets were hung and draped over the rack, a ladder, a glass door. Outside, we could hear that the wind was strong, but inside it was still. I remembered thinking, as we ate, how such happiness could come from such simple things." (71)

In many different ways those of us living a simpler life are all walking the path less travelled. We see what is considered ‘normal’ now, we know that consumption is the ‘standard’ way and we have decided to reject it. Instead of buying all that is new and shiny, we are standing our ground and going back to basics. It’s comfortable there. It’s warm oats soaked overnight and cooked slowly rather than cornflakes; it’s home-baked bread instead of sliced white in plastic wrap; it’s ‘come over and I’ll teach you how to knit’ instead of ‘let’s go shopping’. Instead of buying fast food, we have it slow and easy bubbling away in the oven when the family comes home in the evening. Even the smell of that home-cooked food in the air when they walk through the door tells your family that someone loves them enough to make it all happen. It’s sitting around the table, talking about today and tomorrow. It’s really knowing your friends and family instead of just knowing what they tell you.

Are you okay? What’s wrong? Melo?" she asked as she looked at me. "I’m sorry, Lydia. This food nasty as hell. I don’t mean no harm, but I can't stand that fucking taste. How the hell you don’t know how to fry a simple piece of pork chop? "That’s rude as fuck, Carmelo. At least you can appreciate me for standing over that hot fucking stove and cooking for your ungrateful ass," she said as the baby started crying, and she walked into his bedroom to get him. I sat there wondering how all that time I was sneaking around with her the food was good as fuck and this shit was nasty. I slid from under the table to go into the bathroom to wash my mouth out since my appetite was gone. I was just going to lie down for the night.

We are fighting for a better land, we are fighting for freedom. We wish only to have hope again in our lives, to have a safe place for our mothers, our children. We wish for justice. We wish for holidays. We wish to go walking in the sea and eat ice cream. We wish for antibiotics when our brothers are sick. We wish for a job that finishes at six o’clock in the afternoon. We wish to pay rent, to cook food with our own hands, good food, to taste cinnamon again. We wish to decorate our homes, and smell fresh paint, and be proud of the lives we have built. We wish to practise our beliefs, piously and in peace. We wish to know our neighbours, and play simple games, and read books, and watch TV. Is this so much? Is this more than any man desires? Do you understand?

What do you remember most about what your pai put in his lamb chops?" "I think it was basically salt, pepper, and garlic." He squeezed his eyes shut and focused so hard that not dropping a kiss on his earnestly pursed mouth was the hardest thing. His eyes opened, bright with memory. "Of course. Mint." "That's perfect. Since we're only allowed only five tools, simple is good." "My mãe always made rice and potatoes with it. How about we make lamb chops and a biryani-style pilaf?" Ashna blinked. Since when was Rico such a foodie? He shrugged but his lips tugged to one side in his crooked smile. "What? I live in London. Of course Indian is my favorite cuisine." Tossing an onion at him, she asked him to start chopping, and put the rice to boil. Then she turned to the lamb chops. The automatic reflex to follow Baba's recipe to within an inch of its life rolled through her. But when she ignored it, the need to hyperventilate didn't follow. Next to her Rico was fully tuned in to her body language, dividing his focus between following the instructions she threw out and the job at hand. As he'd talked about his father's chops, she'd imagined exactly how she wanted them to taste. An overtone of garlic and lemon and an undertone of mint. The rice would be simple, in keeping with the Brazilian tradition, but she'd liven it up with fried onions, cashew nuts, whole black cardamom, cloves, bay leaves, and cinnamon stick. All she wanted was to create something that tasted like Rico's childhood, combined with their future together, and it felt like she was flying. Just like with her teas, she knew exactly what she wanted to taste and she knew exactly how to layer ingredients to coax out those flavors, those feelings. It was her and that alchemy and Rico's hands flying to follow instructions and help her make it happen. "There's another thing we have to make," she said. Rico raised a brow as he stirred rice into the spice-infused butter. "I want to make tea. A festive chai." He smiled at her, heat intensifying his eyes. Really? Talking about tea turned him on? Wasn't the universe just full of good news today.

Permission Granted" You do not have to choose the bruised peach or misshapen pepper others pass over. You don't have to bury your grandmother's keys underneath her camellia bush as the will states. You don't need to write a poem about your grandfather coughing up his lung into that plastic tube—the machine's wheezing almost masking the kvetching sisters in their Brooklyn kitchen. You can let the crows amaze your son without your translation of their cries. You can lie so long under this summer shower your imprint will be left when you rise. You can be stupid and simple as a heifer. Cook plum and apple turnovers in the nude. Revel in the flight of birds without dreaming of flight. Remember the taste of raw dough in your mouth as you edged a pie. Feel the skin on things vibrate. Attune yourself. Close your eyes. Hum. Each beat of the world's pulse demands only that you feel it. No thoughts. Just the single syllable: Yes ... See the homeless woman following the tunings of a dead composer? She closes her eyes and sways with the subways. Follow her down, inside, where the singing resides.

If a mini-habit isn’t working, it’s probably just too big. Make it smaller and let it grow organically. Committing to one workout per day might not sound like much, but it can easily get lost in the whirlpool of daily living. Trim it down to something stupidly easy, quick, and unskippable: a couple of sets of body-weight exercises to failure or a 15-minute walk, for example. The mini-habit tool is incredibly versatile. You can apply it to just about any endeavor and immediately reap the benefits. For example… • Read five pages of the book you want to finish. • Write 50 words on your project. • Do 10 minutes of that exercise DVD. • Lift weights one day per week. • Practice your yoga poses for 5 minutes. • Follow your meal plan for one day. • Cook one new recipe per week. • Give one compliment per day. • Replace one cup of soda with water. You get the idea. So, what major, scary change do you want to make in your life? And what’s the stupidest, simplest action you can take every day to nudge the needle in that direction? There’s your breadcrumb of a mini-habit. Pick it up and see where the trail takes you.

What tempts you, Pippa?" "I-" She hesitated. "I care a great deal for meringue." He laughed, the sound bigger and bolder than she expected. "It's true." "No doubt you do. But you may have meringue anytime you like." He stood back and indicated that she should enter the carriage. She ignored the silent command, eager to make her point. "Not so. If the cook has not made it, I cannot eat it." A smile played on his lips. "Ever-practical Pippa. If you want it, you can find it. That's my point. Surely, somewhere in London, someone will take pity upon you and satisfy your craving for meringue." Her brow furrowed. "Therefore, I am not tempted by it?" "No. You desire it. But that's not the same thing. Desire is easy. It's as simple as you wish to have meringue, and meringue is procured." He waved a hand toward the interior of the carriage but did not offer to help her up. "In." She ascended another step before turning back. The additional height brought them eye to eye. "I don't understand. What is temptation, then?" "Temptation..." He hesitated, and she found herself leaning forward, eager for this curious, unsettling lesson. "Temptation turns you. It makes you into something you never dreamed, it presses you to give up everything you ever loved, it calls you to sell your soul for one, fleeting moment." The words were low and dark and full of truth, and they hovered in the silence for a long moment, an undeniable invitation. He was close, protecting her from toppling off the block, the heat of him wrapping around her despite the cold. "It makes you ache," he whispered, and she watched the curve of his lips in the darkness. "You'll make any promise, swear any oath. For one... perfect... unsoiled taste." Oh, my. Pippa exhaled, long and reedy, nerves screaming, thoughts muddled. She closed her eyes, swallowed, forced herself back, away from him and the way he... tempted her. Why was he so calm and cool and utterly in control? Why was he not riddled with similar... feelings? He was a very frustrating man. She sighed. "That must be a tremendous meringue." A beat followed the silly, stupid words... words she wished she could take back. How ridiculous. And then he chuckled, teeth flashing in the darkness. "Indeed," he said, the words thicker and more gravelly than before.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Well, now, if we’d known we were going to have such…ah…gra…that is, illustrious company, we’d have-“ “Swept off the chairs?” Lucinda suggested acidly. “Shoveled off the floor?” “Lucinda!” Elizabeth whispered desperately. “They didn’t know we were coming.” “No respectable person would dwell in such a place even for a night,” she snapped, and Elizabeth watched in mingled distress and admiration as the redoubtable woman turned around and directed her attack on their unwilling host. “The responsibility for our being here is yours, whether it was a mistake or not! I shall expect you to rout your servants from their hiding places and have them bring clean linens up to us at once. I shall also expect them to have this squalor remedied by morning! It is obvious from your behavior that you are no gentleman; however, we are ladies, and we shall expect to be treated as such.” From the corner of her eye Elizabeth had been watching Ian Thornton, who was listening to all of this, his jaw rigid, a muscle beginning to twitch dangerously in the side of his neck. Lucinda, however, was either unaware of or unconcerned with his reaction, for, as she picked up her skirts and turned toward the stairs, she turned on Jake. “You may show us to our chambers. We wish to retire.” “Retire!” cried Jake, thunderstruck. “But-but what about supper?” he sputtered. “You may bring it up to us.” Elizabeth saw the blank look on Jake’s face, and she endeavored to translate, politely, what the irate woman was saying to the startled red-haired man. “What Miss Throckmorton-Jones means is that we’re rather exhausted from our trip and not very good company, sir, and so we prefer to dine in our rooms.” “You will dine,” Ian Thornton said in an awful voice that made Elizabeth freeze, “on what you cook for yourself, madam. If you want clean linens, you’ll get them yourself from the cabinet. If you want clean rooms, clean them! Am I making myself clear?” “Perfectly!” Elizabeth began furiously, but Lucinda interrupted in a voice shaking with ire: “Are you suggesting, sirrah, that we are to do the work of servants?” Ian’s experience with the ton and with Elizabeth had given him a lively contempt for ambitious, shallow, self-indulgent young women whose single goal in life was to acquire as many gowns and jewels as possible with the least amount of effort, and he aimed his attack at Elizabeth. “I am suggesting that you look after yourself for the first time in your silly, aimless life. In return for that, I am willing to give you a roof over your head and to share our food with you until I can get you to the village. If that is too overwhelming a task for you, then my original invitation still stands: There’s the door. Use it!” Elizabeth knew the man was irrational, and it wasn’t worth riling herself to reply to him, so she turned instead to Lucinda. “Lucinda,” she said with weary resignation, “do not upset yourself by trying to make Mr. Thornton understand that his mistake has inconvenienced us, not the other way around. You will only waste your time. A gentleman of breeding would be perfectly able to understand that he should be apologizing instead of ranting and raving. However, as I told you before we came here, Mr. Thornton is no gentleman. The simple fact is that he enjoys humiliating people, and he will continue trying to humiliate us for as long as we stand here.” Elizabeth cast a look of well-bred disdain over Ian and said, “Good night, Mr. Thornton.” Turning, she softened her voice a little and said, “Good evening, Mr. Wiley.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

Every few months or so at home, Pops had to have Taiwanese ’Mian. Not the Dan-Dan Mian you get at Szechuan restaurants or in Fuchsia Dunlop’s book, but Taiwanese Dan-Dan. The trademark of ours is the use of clear pork bone stock, sesame paste, and crushed peanuts on top. You can add chili oil if you want, but I take it clean because when done right, you taste the essence of pork and the bitterness of sesame paste; the texture is somewhere between soup and ragout. Creamy, smooth, and still soupy. A little za cai (pickled radish) on top, chopped scallions, and you’re done. I realized that day, it’s the simple things in life. It’s not about a twelve-course tasting of unfamiliar ingredients or mass-produced water-added rib-chicken genetically modified monstrosity of meat that makes me feel alive. It’s getting a bowl of food that doesn’t have an agenda. The ingredients are the ingredients because they work and nothing more. These noodles were transcendent not because he used the best produce or protein or because it was locally sourced, but because he worked his dish. You can’t buy a championship. Did this old man invent Dan-Dan Mian? No. But did he perfect it with techniques and standards never before seen? Absolutely. He took a dish people were making in homes, made it better than anyone else, put it on front street, and established a standard. That’s professional cooking. To take something that already speaks to us, do it at the highest level, and force everyone else to step up, too. Food at its best uplifts the whole community, makes everyone rise to its standard. That’s what that Dan-Dan Mian did. If I had the honor of cooking my father’s last meal, I wouldn’t think twice. Dan-Dan Mian with a bullet, no question.

Astonishment: these women’s military professions—medical assistant, sniper, machine gunner, commander of an antiaircraft gun, sapper—and now they are accountants, lab technicians, museum guides, teachers…Discrepancy of the roles—here and there. Their memories are as if not about themselves, but some other girls. Now they are surprised at themselves. Before my eyes history “humanizes” itself, becomes like ordinary life. Acquires a different lighting. I’ve happened upon extraordinary storytellers. There are pages in their lives that can rival the best pages of the classics. The person sees herself so clearly from above—from heaven, and from below—from the ground. Before her is the whole path—up and down—from angel to beast. Remembering is not a passionate or dispassionate retelling of a reality that is no more, but a new birth of the past, when time goes in reverse. Above all it is creativity. As they narrate, people create, they “write” their life. Sometimes they also “write up” or “rewrite.” Here you have to be vigilant. On your guard. At the same time pain melts and destroys any falsehood. The temperature is too high! Simple people—nurses, cooks, laundresses—behave more sincerely, I became convinced of that…They, how shall I put it exactly, draw the words out of themselves and not from newspapers and books they have read—not from others. But only from their own sufferings and experiences. The feelings and language of educated people, strange as it may be, are often more subject to the working of time. Its general encrypting. They are infected by secondary knowledge. By myths. Often I have to go for a long time, by various roundabout ways, in order to hear a story of a “woman’s,” not a “man’s” war: not about how we retreated, how we advanced, at which sector of the front…It takes not one meeting, but many sessions. Like a persistent portrait painter. I sit for a long time, sometimes a whole day, in an unknown house or apartment. We drink tea, try on the recently bought blouses, discuss hairstyles and recipes. Look at photos of the grandchildren together. And then…After a certain time, you never know when or why, suddenly comes this long-awaited moment, when the person departs from the canon—plaster and reinforced concrete, like our monuments—and goes on to herself. Into herself. Begins to remember not the war but her youth. A piece of her life…I must seize that moment. Not miss it! But often, after a long day, filled with words, facts, tears, only one phrase remains in my memory (but what a phrase!): “I was so young when I left for the front, I even grew during the war.” I keep it in my notebook, although I have dozens of yards of tape in my tape recorder. Four or five cassettes… What helps me? That we are used to living together. Communally. We are communal people. With us everything is in common—both happiness and tears. We know how to suffer and how to tell about our suffering. Suffering justifies our hard and ungainly life.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.