Slice Of Heaven Quotes

Some kids get called 'bundles of joy' or 'slices of heaven' or 'dreams come true.' We got 'the fifty-fourth generation of DNA experiments.' Doesn't have the same warm and fuzzy feel. But maybe I'm oversensitive.

I thought Bones looked like a little slice of heaven, but you're the whole cake, aren't you, sugar?

Tink, you are the best thing that's ever happened to that kid. I don't care if he only has one day left with you or twenty, you just keep doing whatever you're doing until you have to go, and I will forever worship the ground you walk on. Because a little slice of heaven is better than none at all.

People say that Kashmir was crafted by God’s own hand. He molded the high mountains and hills that stretch as far as the eye can see, purified the crystal blue rivers and lakes, and painted the grass with His brush. He’s kept its beauty fresh ever since, a slice of heaven on earth. I don’t believe that. I think God forgot about us a long time ago. The aesthetic countryside is nothing but a facade, an illusion. Underneath the land’s mirage of beauty lies the truth, and this truth is the one thing the people of Kashmir understand above all else: suffering.

SUN, MOON, AND STARRY SKY Early summer evenings, when the first stars come out, the warm glow of sunset still stains the rim of the western sky. Sometimes, the moon is also visible, a pale white slice, while the sun tarries. Just think -- all the celestial lights are present at the same time! These are moments of wonder -- see them and remember.

The best thing about an air sandwich is between the two slices of bread there exists the possibility of flight. And if those two slices of bread are soggy, then you have just created Duck Heaven.

For people with patience, time with a dog is a little slice of heaven.

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven

But now that was all gone by, and had left her neither happier nor wiser; and the best she could do with her mornings was to come up here into the cold church and juggle for a slice of heaven. 

His lips are the softest thing about him, warm and gentle, like a slice of heaven wrapped in hell, so worth battling the flames to feel his fire.

She feels like a slice of heaven I’ll never have the honor of seeing, but I’ve always preferred to find paradise in the depths of Addie’s body.

And I think that if you are lucky enough to give and receive love, then you can be happy in the face of suffering. I was talking to a friend about this and we decided that maybe heaven is just that...love. And that heaven exists on a day-to-day basis within people. When they give and receive love, that's a little slice of heaven.

Breakfast! My favorite meal- and you can be so creative. I think of bowls of sparkling berries and fresh cream, baskets of Popovers and freshly squeezed orange juice, thick country bacon, hot maple syrup, panckes and French toast - even the nutty flavor of Irish oatmeal with brown sugar and cream. Breaksfast is the place I splurge with calories, then I spend the rest of the day getting them off! I love to use my prettiest table settings - crocheted placemats with lace-edged napkins and old hammered silver. And whether you are inside in front of a fire, candles burning brightly on a wintery day - or outside on a patio enjoying the morning sun - whether you are having a group of friends and family, a quiet little brunch for two, or an even quieter little brunch just for yourself, breakfast can set the mood and pace of the whole day. And Sunday is my day. Sometimes I think we get caught up in the hectic happenings of the weeks and months and we forget to take time out to relax. So one Sunday morning I decided to do things differently - now it's gotten to be a sort of ritual! This is what I do: at around 8:30 am I pull myself from my warm cocoon, fluff up the pillows and blankets and put some classical music on the stereo. Then I'm off to the kitchen, where I very calmly (so as not to wake myself up too much!) prepare my breakfast, seomthing extra nice - last week I had fresh pineapple slices wrapped in bacon and broiled, a warm croissant, hot chocolate with marshmallows and orange juice. I put it all on a tray with a cloth napkin, my book-of-the-moment and the "Travel" section of the Boston Globe and take it back to bed with me. There I spend the next two hours reading, eating and dreaming while the snowflakes swirl through the treetops outside my bedroom window. The inspiring music of Back or Vivaldi adds an exquisite elegance to the otherwise unruly scene, and I am in heaven. I found time to get in touch with myself and my life and i think this just might be a necessity! Please try it for yourself, and someone you love.

Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst-- Heaven bless the mark!

I didn’t hear the song like Reverend Blessett did. To me it was the sound of summer, a slice of heaven on earth; to him it was all stinking brimstone and the devil’s leer. I had to wonder how a man of God like he was could hear Satan’s voice in every word. Wasn’t God in control of everything, like the Bible said? If God was, then why was Reverend Blessett so scared of the devil?

One mere glance at you should bring a man to his knees. And the way you fuck? Damn, babe. You’re like a little slice of heaven.” “Aww…that was almost romantic.” “Almost is pretty much all you’re gonna get.

Shrinkflation is when you pay more money and receive less than what you used to get at a lower price. It's like buying a peanut butter and jelly sandwich and being served two pieces of bread. But in that Air Sandwich there exists the possibility of flight. And if those two slices of bread are soggy, then you have just created Duck Heaven.

The pie is increasing in size, so everyone gets a bigger slice, but when the rich’s already bigger slice increases in size, the relative amount of wealth accumulates more on the upper end, making the incomes of those in the middle and bottom feel smaller.

We must each navigate a private expedition into the dense jungle of the mind. One must daringly respond to the call of autonomy in order to escape a caged in life of attachment, desolation, trepidation, and self-destruction. We can each locate a slice of heaven inside us.

She takes us to our old spot. A decommissioned train station at the edge of town. It's not a romantic place. A squat utilitarian building chained up to prevent break-ins, and behind it a platform, neglected, left to the slow creep of nature. Mia and I used to come our here and smoke cigarettes and drink beer and smash our bottles on the tracks. A small act of defiance, of destruction. A slice of heaven for two teenage girls who found power in rebellion. "I've got a pack of cigarettes and a pack of beer," She says, "We're about to time travel.

She broke slices of apple in tiny pieces and played the game she’d love as a little girl: feeding the ants. Bent double in the hot sun, she was a great god dropping manna from heaven with no more reason and logic than any human could ever discover. The ants stopped in their tracks before such food from paradise, showing their astonishment with agitated feelers at first. Then, human as people, they put such amazing gifts to practical use — they picked up the food and headed for home. If they met other ants at the corner or down the block, the word went out in Formic, and the newcomers came looking for manna too.

I took a long, warm swallow, and felt everything surge down toward that heroin mouth of his, and I wondered if maybe I could trust that my luck had finally changed—that I’d gone through purgatory and come out the other side, battered and bruised but maybe a little bit wiser—and now I had me a little slice of heaven.

She slapped a few slices of bacon on the heated griddle. Sizzling started immediately and the scent of rising coconut cake mingled with the smoky salt of bacon. "Heaven." She buttered day-old baguettes to toast, then cracked a few eggs for breakfast sandwiches. "Now some cheese. Brie? Emmental? Mmm, smoky onion cheddar.

It's not the theme parks of Paradiso and Inferno that I dread most - the heavenly rides, the hellish crowds - and I could live with the insult of eternal oblivion. I don't even mind not knowing which it will be. What I fear is missing out. Health desire or mere greed, I want my life first, my due, my infinitesimal slice of endless time and one reliable chance of a consciousness. I'm owed a handful of decades to try my luck on a freewheeling planet. That's the ride for me - the Wall of Life. I want my go. I want to become. Put another way, there's a book I want to read, not yet published, not yet written, though a start's been made. I want to read to the end of My History of the Twenty-First Century. I want to be there, on the last page, in my early eighties, frail but sprightly, dancing a jig on the evening of December 31, 2099.

Teenagers are going to make mistakes, more than likely a lot of them. All we can do is be there to pick up the pieces, and hope they learn from them.

They castrated him, cut his throat, sliced off one of his ears, and shot him two or three times.

White folks sure is a case!” She laid three slices of bread on top of the stove. “So spoiled with colored folks waiting on ’em all their days! Don’t know what they’ll do in heaven, ’cause I’m gonna sit down up there myself.

And then there is the most self-indulgent truffle recipe of all, which a friend claims is the closest thing on earth to having heaven in your mouth. You start with a generous slice of foie gras, and place it on a sheet of tinfoil. You then place your truffle on the foie gras and put it in the oven, where the truffle gradually sinks into the melting foie gras. The complex, slightly earthy taste of the truffle and the unctuous coating of foie gras may put you off hamburgers forever. Bon appétit!

An asteroid or comet traveling at cosmic velocities would enter the Earth’s atmosphere at such a speed that the air beneath it couldn’t get out of the way and would be compressed, as in a bicycle pump. As anyone who has used such a pump knows, compressed air grows swiftly hot, and the temperature below it would rise to some 60,000 Kelvin, or ten times the surface temperature of the Sun. In this instant of its arrival in our atmosphere, everything in the meteor’s path—people, houses, factories, cars—would crinkle and vanish like cellophane in a flame. One second after entering the atmosphere, the meteorite would slam into the Earth’s surface, where the people of Manson had a moment before been going about their business. The meteorite itself would vaporize instantly, but the blast would blow out a thousand cubic kilometers of rock, earth, and superheated gases. Every living thing within 150 miles that hadn’t been killed by the heat of entry would now be killed by the blast. Radiating outward at almost the speed of light would be the initial shock wave, sweeping everything before it. For those outside the zone of immediate devastation, the first inkling of catastrophe would be a flash of blinding light—the brightest ever seen by human eyes—followed an instant to a minute or two later by an apocalyptic sight of unimaginable grandeur: a roiling wall of darkness reaching high into the heavens, filling an entire field of view and traveling at thousands of miles an hour. Its approach would be eerily silent since it would be moving far beyond the speed of sound. Anyone in a tall building in Omaha or Des Moines, say, who chanced to look in the right direction would see a bewildering veil of turmoil followed by instantaneous oblivion. Within minutes, over an area stretching from Denver to Detroit and encompassing what had once been Chicago, St. Louis, Kansas City, the Twin Cities—the whole of the Midwest, in short—nearly every standing thing would be flattened or on fire, and nearly every living thing would be dead. People up to a thousand miles away would be knocked off their feet and sliced or clobbered by a blizzard of flying projectiles. Beyond a thousand miles the devastation from the blast would gradually diminish. But that’s just the initial shockwave. No one can do more than guess what the associated damage would be, other than that it would be brisk and global. The impact would almost certainly set off a chain of devastating earthquakes. Volcanoes across the globe would begin to rumble and spew. Tsunamis would rise up and head devastatingly for distant shores. Within an hour, a cloud of blackness would cover the planet, and burning rock and other debris would be pelting down everywhere, setting much of the planet ablaze. It has been estimated that at least a billion and a half people would be dead by the end of the first day. The massive disturbances to the ionosphere would knock out communications systems everywhere, so survivors would have no idea what was happening elsewhere or where to turn. It would hardly matter. As one commentator has put it, fleeing would mean “selecting a slow death over a quick one. The death toll would be very little affected by any plausible relocation effort, since Earth’s ability to support life would be universally diminished.

Thinking about lunch. Smoked salmon with pedigreed lettuce and razor-sharp slices of onion that have been soaked in ice water, brushed with horseradish and mustard, served on French butter rolls baked in the hot ovens of Kinokuniya. A sandwich made in heaven!

I was struck by the absurdity of the idea when I recalled to mind that once upon a time there were some exceedingly wise people who thought that the stars of heaven participated in our insignificant squabbles for a slice of ground, or some other imaginary rights.

At first she did nothing, waiting for her husband to wake, which he did not, because that wasn’t a thing he ever did. She waited longer than she usually did, waited and waited, the boy wailing while she lay as still as a corpse, patiently waiting for the day when her corpse self would miraculously be reanimated and taken into the Kingdom of the Chosen, where it would create an astonishing art installation composed of many aesthetically interesting beds. The corpse would have unlimited child-care and be able to hang out and go to show openings and drink corpse wine with the other corpses whenever it wanted, because that was heaven. That was it. She lay there as long as she could without making a sound, a movement. Her child’s screams fanned a flame of rage that flickered in her chest. That single, white-hot light at the center of the darkness of herself—that was the point of origin from which she birthed something new, from which all women do. You light a fire early in your girlhood. You stoke it and tend it. You protect it at all costs. You don’t let it rage into a mountain of light, because that’s not becoming of a girl. You keep it secret. You let it burn. You look into the eyes of other girls and see their fires flickering there, offer conspiratorial nods, never speak aloud of a near-unbearable heat, a growing conflagration. You tend the flame because if you don’t you’re stuck, in the cold, on your own, doomed to seasonal layers, doomed to practicality, doomed to this is just the way things are, doomed to settling and understanding and reasoning and agreeing and seeing it another way and seeing it his way and seeing it from all the other ways but your own. And upon hearing the boy’s scream, the particular pitch and slice, she saw the flame behind her closed eyes. For a moment, it quivered on unseen air, then, at once, lengthened and thinned, paused, and dropped with a whump into her chest, then deeper into her belly, setting her aflame

A big slice of the strange, a zap to the synaptic net, the shock of unending Otherness moistened with meaning, special stinks, grace notes, blaring daylight that illuminated without instructing. A marathon that addicted. To wake up from cold sleep and go into that, fresh from the gewgaws and flashy bubble gum of techno-Earth, was – well, a consummation requiring digestion. She could see that Redwing worried at this, could not let it go. Neither could she. Vexing thoughts came, flying strange and fragrant through her mind, but they were not problems, no. They were the shrapnel you carried, buried deep, wounds from meeting the strange.

So now the sky was falling. Maybe the end of the world. Maybe Jesus coming again. That suited her. White lights shot across the sky. She lost count. She stood and watched through Sidney's telescope and felt. For the first time in a year she wasn't ice cold all the way to her soul. It was as close as she could be to free in her stronghold of a home. Logic told her that the world probably wasn't coming to an end. That would be too easy. She hadn't had an easy day in her life. She pulled the telescope away from her eye and watched white slices of heavenly light. Content with the goosebumps of fear, her spirits rose. Assuming the world wasn't ending, she'd come to a good place out here. Her children were safe. She was safe-- bitterly lonely but safe.

From a process-oriented point of view, we can best understand the birth-chart—the map of the heavens drawn for the exact time and place of a person's first breath—if we picture it as a stop-motion snapshot of a moment in the flow of the life of the cosmos. It is, as it were, a slice of celestial space-time as seen from planet Earth. The whole past of celestial motion is behind and implied in the particular planetary, zodiacal, house and aspect pattern appearing at the moment of our birth. And implied in both its totality and each of its parts is dynamic momentum, that is, an inexorable continuation of motion toward a future unfoldment. A birth-chart is thus a celestial statement of where the universe 'is', and therefore what it needs next, at the moment of our birth.

:Of course there are many ways to celebrate death & life, & of course as they bounce into their 40's & 50's & 60's, the fingers of time grow a bit longer, & yet ... & yet life doesn't stop. Life doesn't stop or wait even if you do. Pause if you must... but then catch up fast. Run with the wind. Slide down the hill tumbling head first, so that you can fall into the hands of now. Today. Everyday. Every minute. Every second. Of course it's also ok to hold onto your grief, & ride it as if your own life depended on it through a sea of rough waters, waves as high as heaven, through the thunderous barrage of emotions that are the very heart of loss. Any loss. Love. Death. Job. A slice of a segment of your life that made up the whole. Of course... the whole damn world needs to have more fun. A hellofa lot more fun.

It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation." Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.

Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.

Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.

And surely part of what I love about childhood literary heroines is the way they remind me of that bygone stretch of real innocence - the ability to experience myself however I wanted to; the long heavenly summers spent reading books on the floor, trapped in a slice of burning Texas daylight; the time when I, already a complicated female character, wouldn't hear the phrase "complicated female character" for years. Those girls are all so brave, where adult heroines are all so bitter, and I so strongly dislike what has become clear since childhood: the facts of visibility and exclusion in these stories, and the way bravery and bitterness get so concentrated in literature, for women, because there's not enough space for them in the real world.

After that, we don't talk much until she brings out a ginger cake from the larder. "An old family recipe," she says. "I've been experimenting with the quantities of cloves and Jamaica ginger. Tell me what you think." And she pushes a slice toward me. I try not to gobble for it, for I am starving. "The most important thing with this cake is to beat in every ingredient, one by one, with the back of a wooden spoon," she says. "Simply throwing everything in together and then beating produces a most unsuccessful cake. I know because my first attempt was as heavy as a brick---quite indigestible!" She gives a rueful smile and asks if I think it needs more ginger. I feel the crumb, dense and dark, melt on my tongue. My mouth floods with warmth and spice and sweetness. As I swallow, something sharp and clean seems to lift through my nose and throat until my head swims. "I can see you like it." Miss Eliza watches me and smiles. And then I blurt something out. Something I know Reverend Thorpe and his wife would not like. But it's too late, the words jump from my throat of their own accord. "I can taste an African heaven, a forest full of dark earth and heat." The smile on Miss Eliza's face stretches a little wider and her eyes grow brighter. And this gives me the courage to ask a question that's nothing to do with my work. "What is the flavor that cuts through it so keenly, so that it sings a high note on my tongue?" She stares at me with her forget-me-not eyes. "It's the lightly grated rinds of two fresh lemons!

The bartender put a couple of fistfuls of ice chunks into a big, thick mixing glass and then proceeded to make a Tom Collins that had so much gin in it that the other people at the bar started to laugh. He served the drink to the Babe just as it was made, right in the mixing glass. Ruth said something about how heavens to Betsy hot he was, and then he picked up the glass and opened his mouth, and there went everything. In one shot he swallowed the drink, the orange slice and the rest of the garbage, and the ice chunks too. He stopped for nothing. There is not a single man I have ever seen in a saloon who does not bring his teeth together a little bit and stop those ice chunks from going in. A man has to have a pipe the size of a trombone to take ice in one shot. But I saw Ruth do it, and whenever somebody tells me about how the Babe used to drink and eat when he was playing ball, I believe every word of it.

To the man standing on the corner holding the sign that said “God hates gays.” I’ve never seen, exactly who it is that you paperclip your knees, meld your hands together and pray to But I think I know what he looks like: I bet your God is about 5’10”. I bet he weighs 185. Probably stands the way a high school diploma does when it’s next to a GED. I bet your god has a mullet. I bet he wears flannel shirts with no sleeves, a fanny pack and says words like “getrdun.” I bet your god—I bet your god—I bet your god watches FOX news, Dog the Bounty Hunter, voted for John McCain, and loves Bill O’Reilly. I bet your god lives in Arizona. I bet his high school served racism in the cafeteria and offered “hate speech” as a second language. I bet he has a swastika inside of his throat, and racial slurs tattooed to his tongue just to make intolerance more comfortable in his mouth. I bet he has a burning cross as a middle finger and Jim Crow underneath his nails. Your god is a confederate flags wet dream conceived on a day when the sky decided to slice her own wrists, I bet your god has a drinking problem. I bet he sees the bottom of the shot glass more often than his own children. I bet he pours whiskey on his dreams until they taste like good ideas, Probably cusses like an electric guitar with Tourette’s plugged into an ocean. I bet he yells like a schizophrenic nail gun, damaging all things that care about him enough to get close. I bet there are angels in Heaven with black eyes and broken halos who claimed they fell down the stairs. I bet your god would’ve made Eve without a mouth and taught her how to spread her legs like a magazine that she will never ever ever be pretty enough to be in. Sooner or later you will realize that you are praying to your own shadow, that you are standing in front of mirrors and are worshipping your own reflection. Your God stole my god’s identity and I bet he’s buying pieces of heaven on eBay. So next time you bend your knees, next time you bow your head I want you to tell your god— that my god is looking for him.

He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat and the firmer coral-colored roe, wrapped around it like a socialite's fur stole. Mayur is the kind of cook (my kind), who thinks the chef should always have a drink in hand. He was making the scallops with champagne custard, so naturally the rest of the bottle would have to disappear before dinner. He poured a cup of champagne into a small pot and set it to reduce on the stove. Then he put a sugar cube in the bottom of a wide champagne coupe (Lalique, service for sixteen, direct from the attic on my mother's last visit). After a bit of a search, he found the crème de violette in one of his shopping bags and poured in just a dash. He topped it up with champagne and gave it a swift stir. "To dinner in Paris," he said, glass aloft. 'To the chef," I answered, dodging swiftly out of the way as he poured the reduced champagne over some egg yolks and began whisking like his life depended on it. "Do you have fish stock?" "Nope." "Chicken?" "Just cubes. Are you sure that will work?" "Sure. This is the Mr. Potato Head School of Cooking," he said. "Interchangeable parts. If you don't have something, think of what that ingredient does, and attach another one." I counted, in addition to the champagne, three other bottles of alcohol open in the kitchen. The boar, rubbed lovingly with a paste of cider vinegar, garlic, thyme, and rosemary, was marinating in olive oil and red wine. It was then to be seared, deglazed with hard cider, roasted with whole apples, and finished with Calvados and a bit of cream. Mayur had his nose in a small glass of the apple liqueur, inhaling like a fugitive breathing the air of the open road. As soon as we were all assembled at the table, Mayur put the raw scallops back in their shells, spooned over some custard, and put them ever so briefly under the broiler- no more than a minute or two. The custard formed a very thin skin with one or two peaks of caramel. It was, quite simply, heaven. The pork was presented neatly sliced, restaurant style, surrounded with the whole apples, baked to juicy, sagging perfection.

She shook her head. "It sounds suspiciously like Nirvana." "What's wrong with that?" "Pure Spirit, one hundred percent proof—that's a drink that only the most hardened contemplation guzzlers indulge in. Bodhisattvas dilute their Nirvana with equal parts of love and work." "This is better," Will insisted. "You mean, it's more delicious. That's why it's such an enormous temptation. The only temptation that God could succumb to. The fruit of the ignorance of good and evil. What heavenly lusciousness, what a supermango! God had been stuffing Himself with it for billions of years. Then all of a sudden, up comes Homo sapiens, out pops the knowledge of good and evil. God had to switch to a much less palatable brand of fruit. You've just eaten a slice of the original supermango, so you can sympathize with Him." A chair creaked, there was a rustle of skirts, then a series of small busy sounds that he was unable to interpret. What was she doing? He could have answered that question by simply opening his eyes. But who cared, after all, what she might be doing? Nothing was of any importance except this blazing uprush of bliss and understanding. "Supermango to fruit of knowledge — I'm going to wean you," she said, "by easy stages.

The Sandwich Maker would pass what he had made to his assistant who would then add a few slices of newcumber and fladish and a touch of splagberry sauce, and then apply the topmost layer of bread and cut the sandwich with a fourth and altogether plainer knife. It was not that these were not also skilful operations, but they were lesser skills to be performed by a dedicated apprentice who would one day, when the Sandwich Maker finally laid down his tools, take over from him. It was an exalted position and that apprentice, Drimple, was the envy of his fellows. There were those in the village who were happy chopping wood, those who were content carrying water, but to be the Sandwich Maker was very heaven. And so the Sandwich Maker sang as he worked. He was using the last of the year’s salted meat. It was a little past its best now, but still the rich savour of Perfectly Normal Beast meat was something unsurpassed in any of the Sandwich Maker’s previous experience. Next week it was anticipated that the Perfectly Normal Beasts would appear again for their regular migration, whereupon the whole village would once again be plunged into frenetic action: hunting the Beasts, killing perhaps six, maybe even seven dozen of the thousands that thundered past. Then the Beasts must be rapidly butchered and cleaned, with most of the meat salted to keep it through the winter months until the return migration in the spring, which would replenish their supplies. The very best of the meat would be roasted straight away for the feast that marked the Autumn Passage. The celebrations would last for three days of sheer exuberance, dancing and stories that Old Thrashbarg would tell of how the hunt had gone, stories that he would have been busy sitting making up in his hut while the rest of the village was out doing the actual hunting. And then the very, very best of the meat would be saved from the feast and delivered cold to the Sandwich Maker. And the Sandwich Maker would exercise on it the skills that he had brought to them from the gods, and make the exquisite Sandwiches of the Third Season, of which the whole village would partake before beginning, the next day, to prepare themselves for the rigours of the coming winter. Today he was just making ordinary sandwiches, if such delicacies, so lovingly crafted, could ever be called ordinary. Today his assistant was away so the Sandwich Maker was applying his own garnish, which he was happy to do. He was happy with just about everything in fact.

Soon, things were heating up in the kitchen. The first course was a variation on a French recipe that had been around since Escoffier, Baccala Brandade. Angelina created a silky forcemeat with milk, codfish, olive oil, pepper, and slow-roasted garlic, a drizzle of lemon juice, and a shower of fresh parsley, then served it as a dip with sliced sourdough and warmed pita-bread wedges, paired with glasses of bubbly Prosecco. The second course had been a favorite of her mother's called Angels on Horseback- freshly shucked oysters, wrapped in thin slices of prosciutto, then broiled on slices of herb-buttered bread. When the oysters cooked, they curled up to resemble tiny angels' wings. Angelina accented the freshness of the oyster with a dab of anchovy paste and wasabi on each hors d'oeuvre. She'd loved the Angels since she was a little girl; they were a heavenly mouthful. This was followed by a Caesar salad topped with hot, batter-dipped, deep-fried smelts. Angelina's father used to crunch his way through the small, silvery fish like French fries. Tonight, Angelina arranged them artfully around mounds of Caesar salad on each plate and ushered them out the door. For the fifth course, Angelina had prepared a big pot of her Mediterranean Clam Soup the night before, a lighter version of Manhattan clam chowder. The last two courses were Parmesan-Stuffed Poached Calamari over Linguine in Red Sauce, and the piece de resistance, Broiled Flounder with a Coriander Reduction.

That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked,

I want you to be happy. Eat it.” A wry smile curved Rose’s lips. “Am I to find happiness in a piece of chocolate cake?” Eve already had a forkful en route to her mouth. “I stake my reputation on it.” “Oh,” she replied dryly. “Surely heaven is just a bite away.” “Speaking of heaven,” Eve said a few minutes later when Rose thought she might expire from the bliss the dessert inspired, “tell me about your evening at Saint’s Row.” “Shh!” Her paranoid gaze darted around to see if anyone had overheard, but there was no one standing close enough to their whitewashed bench. “Don’t shush me, Rose Danvers. I’m your best friend and you’ve kept me waiting four whole days! I demand details.” Cheeks flushed, Rose stared at the half-eaten cake on her plate. Eve’s timing might leave something to be desired, but at least she’d stopped Rose from eating the entire slice. “What do you want to know?” Eve’s expression was incredulous. “Everything, of course.” Then, as though realizing who she was talking to, she sighed. “Did you find him?” Rose nodded. “I did.” The fire in her cheeks burned hotter, and she looked away. “Oh, Eve!” Her friend grabbed her wrist, clattering fork against plate. “That arse didn’t hurt you did he?” “No!” Then lowering her voice, “And he’s not an arse.” Using such rough language made her feel daring and bold. The scowl on Eve’s face eased. “Then…he was good to you?” Rose nodded, leaning closer. “It was the most amazing experience of my life.” The blonde giggled, bringing her head nearer to Rose’s. “Tell me everything.” So Rose did, within reason, looking up every once in awhile to make sure no one could hear. Afterward, when she was finished, Eve looked at her with a peculiar expression. “It sounds wonderful.” “It was.” Eve’s ivory brow tightened. “So, why do you sound so…disappointed?” Rose sighed. “It’s going to sound so pathetic, but when I saw Grey the next day he didn’t recognize me.” “But I thought you didn’t want him to know it was you.” Rose laughed darkly. “I don’t. That’s the rub of it.” She turned to more fully face her friend. “But part of me wanted him to realize it was me, Eve. I wanted him to see me as a woman, not as his responsibility or burden.” “I’m sure he doesn’t view you as any such thing.” Shaking her head Rose set the plate of cake aside, her appetite gone for good. "I thought this scheme would make everything better, and it's only made things worse." Worse because her feelings for Grey hadn't lessened as she'd hoped they might, they'd only deepened. Eve worried her upper lip with her bottom teeth. "Are you going to meet him again?" Another shake of her head, vehement this time. "No." "But. Rose, he wants to see you." "Not me, her." This was said with a bit more bitterness than Rose was willing to admit. He might have whispered her name, but it wasn't her he wanted to meet. Eve chuckled. "But you are her." She squeezed her wrist again. "Rose, don't you see? You're who he wants to see again, whether he knows it was you or not." Rose hadn't looked at it that way. She wasn't quite convinced her friend was right, but it was enough to make her doubt her own conclusions. She shook her head again. Blast, but she was making herself lightheaded. "I just don't know." "You'll figure it out," Eve allowed. "You always do.

Mazel Amsel- I have the obsession of destroying Nevaeh, she is so perfect, I cannot stand it! My girls have to be on top, and I am never going to let her be anything, I will make sure of it! That is what I have been doing for years. Nevaeh that no good little pussy licker; even if she knows it is me, she will not be able to ‘Prove it.’ I am just that well-liked by everyone, I am so powerful that no one will ever defeat me. I am the master manipulator, Nevaeh- yes, she is the tower! She is about for a hundred pounds, unnatural blond hair, lime green glowing eyes, and a voice that bellows! To me, she looks like a bulldog in the face, yet evil wicked witch-like also, yet to everyone else she blends in, to the others she looks as they do, just a normal mom, with normal kids. Yet I think she is crumbling, I think some people are seeing through her veil, because of what happened recently. Mazel- I have everyone wrapped around my little finger. Likewise, if they do not bow down to me, I will make their life a living hell. That is the way; I have to have it, all the time for Nevaeh! I have to know what she is doing at all times. I have to hack into her social networking and get her pears to think she is a ‘Creep’ and ‘Stocker’ to young girls. So, she has no friends at all. So, my girls can be the supreme of this area, so that they can do as they please, without anyone stopping them from being the best, no matter what, and from getting what they want, and what I want for them. Besides, foremost I wanted to make sure that she would never date anyone. So, I came up with the story of telling everyone that she was into girls and that she is just plain crazy. I should know my eyes are on her always. I did not want to see her go to proms; I did not want to see her succeed. I did not want her to be loved. I would like to see her die, and not walk away from it. I have dreamed of ways to kill her repeatedly. Like this one, I would like to see her be impaled on a sharp wooden stick, starting through her butt hole, and then slowly have gravity have it go up into her delicious miniature body until it hits her brain, and she screams out my girl’s names, as we get what we need. I would love to see a Nevaeh- kabob! I would love to see her stoned out in the open with rocks! I would love to see my girls bite their nipples off with their teeth! I want to see my girl claw her up to head to toe. I hunger to see them scratch her sweet blue eyes that are so heavenly right out of her face! I want to see her gush that cobalt blood like a waterfall from her naked sliced-up body. Yes, I want us to torture her any way we can until she says yes to us. We are going to get at anything of hers we can until she comes with us! As we would, all dance around her, as we would light her up, cheerfully for the last time. How I would love to bleach and fry that perfect hair with chemicals. I and we all in our family want to fuck her up and down anyways we can! Mwah Ha, ha! Yes, Beforehand, we all would kiss, touch, lick, and stick her, and do what we want to get the life from her by sucking away. We would eat her soul away as it would come down from the heavens then through her body, and into ours, as we would drink it out, the way we do. Yes, yes, hell- yes, I can see it now! Yes, I want her soul! Besides, anything or everything I can get out of her to add to my shrine. We even have a voodoo doll of her with pins in it. I have a few things of hers like her hymen-damaged red blood tarnished pink polka-dotted gym underwear, and her indigo pantiliner she had on. That my girl ripped off of her in school, the more things we have the more we can control her mind, but I want more!

Some kids get called “bundles of joy” or “slices of heaven” or “dreams come true.” We got “the fifty-fourth generation of DNA experiments.” Doesn’t have the same warm and fuzzy feel. But maybe I’m oversensitive.

into her own slice of heaven. But his voice, so low and so sexy, spoke directly to her and she knew what he wanted. She wanted the same. Her eyes flew open and she stared back into his, losing all semblance of control as she saw the flagrant desire in his. “We have the afternoon free,” she whispered, her lips parted, waiting for his. Ethan dropped his head down and kissed her on the lips hard, the full force of his mouth clamping down on hers and possessing it fully. Memories of their

Let your light so shine before men, that they may see your good works, and glorify your Father which is in heaven. MATTHEW 5:16 KJV

Home Cooking: The Comforts of Old Family Favorites." Easy. Baked macaroni and cheese with crunchy bread crumbs on top; simple mashed potatoes with no garlic and lots of cream and butter; meatloaf with sage and a sweet tomato sauce topping. Not that I experienced these things in my house growing up, but these are the foods everyone thinks of as old family favorites, only improved. If nothing else, my job is to create a dreamlike state for readers in which they feel that everything will be all right if only they find just the right recipe to bring their kids back to the table, seduce their husbands into loving them again, making their friends and neighbors envious. I'm tapping my keyboard, thinking, what else?, when it hits me like a soft thud in the chest. I want to write about my family's favorites, the strange foods that comforted us in tense moments around the dinner table. Mom's Midwestern "hot dish": layers of browned hamburger, canned vegetable soup, canned sliced potatoes, topped with canned cream of mushroom soup. I haven't tasted it in years. Her lime Jell-O salad with cottage cheese, walnuts, and canned pineapple, her potato salad with French dressing instead of mayo. I have a craving, too, for Dad's grilling marinade. "Shecret Shauce" he called it in those rare moments of levity when he'd perform the one culinary task he was willing to do. I'd lean shyly against the counter and watch as he poured ingredients into a rectangular cake pan. Vegetable oil, soy sauce, garlic powder, salt and pepper, and then he'd finish it off with the secret ingredient: a can of fruit cocktail. Somehow the sweetness of the syrup was perfect against the salty soy and the biting garlic. Everything he cooked on the grill, save hamburgers and hot dogs, first bathed in this marinade overnight in the refrigerator. Rump roasts, pork chops, chicken legs all seemed more exotic this way, and dinner guests raved at Dad's genius on the grill. They were never the wiser to the secret of his sauce because the fruit bits had been safely washed into the garbage disposal.

I slice fresh garlic, rub it into the meat with olive oil, then insert the thin wafers into tiny slits I cut along the grain. After rinsing my hands, I hold them to my face, inhale the garlic perfume still on my skin. I could easily wipe it away on the faucet, a spoon, any piece of stainless steel, but I've never understood why people find it offensive. It's the smell of anticipation, the promise of a wonderful meal in the offing. Opening the spice cabinet, I breathe in the fragrance of all those jars I left behind: saffron threads, cardamom pods, star anise, Tahitian vanilla. I almost weep at the sight of my Fleur de Sel. No one ever gets my obsession with sea salt, especially expensive sea salt. They don't understand that it brightens the flavor of food, wakes it up, like a condiment. Regular table salt just makes food salty.

The soup is based on a traditional Scottish cauliflower cheese soup. I made a rich stock with ten assorted vegetables from the Rigley organic garden. We used their extra sharp cheddar and the double cream to thicken the soup. The sandwiches include soft muenster, slices of smoked ham, and a dollop of the Scottish marmalade for sweetness." Jenny smiled. "How did you make those crispy cheese sticks? The kids seem to really love them." Sophia answered. "We incorporated Parmesan and fresh dill in the dough." "And the fruit flowers? I have a sneaking suspicion that was not the work of our Scottish chef." Elliott grumbled under his breath. Sophia raised a brow. "I made the flowers. My girls loved it when I made vignettes with fruits and vegetables on their plates.

The small town of Kasane stands on the high veld plains of the northern horn of Botswana, a tourist haven shouldering the economy of the small but rich country. The town is located some one thousand kilometers north-east of the Capital City, Gaborone, with its hard blue skies and river-clear air, Kasane is a piece of paradise in this desert region; a shit-hole for the natives apparently as I was to learn, but still the place is a slice of heaven for tourists coming from outside. At the center of the small town resides an underrated true wonder of nature. A place called Plateau from which one can observe a pack of lions stalking a herd of Zebras; wildebeests crowded together like bees; a fish eagle splashing against the slow moving river and come out bearing a fighting catfish; herds of elephants and Buffaloes grazing and browsing the green mass of flora that escorts what seems like a coiling dark green phantom. The entire place below Plateau to the north is a wide array of interconnected channels, caressed on the sides by tall evergreen grass. The true wonder that is the exemplar of the Chobe District. The gravel to the height of ‘Plateau’ snakes through tall, fat baobab trees rising and falling, offering breathtaking views of the dense ridges, then dipping into creeks filled with clusters of dilapidated shacks and mobile homes with junk cars and abandoned road construction machinery scattered about. It clings to more defined creeks with shallow rapids and water clear enough to drink.

I could definitely rise to the challenge of re-inventing comfort food. Neufchatel and low-fat sour cream were my friends! Low-carb pasta with omega-3s and protein were the greatest inventions ever! I'd had luck using all of them. Granted, even though I couldn't resist a good fatty slice of prime rib every now and then, and Fromager d'Affinois bursting into cream in my mouth was like heaven for me- and certainly I had the curves to show for it- but even if I didn't follow a strict diet, I could certainly cook one!

Lottie's cake is last. This one is layered three deep, impressive for a moist, snacking-style cake, which normally couldn't be stacked. The bottom layers are bound together by a thick cream cheese icing, while the top is coated with a thick streusel crumble held in place by a circle of decorative piping. "It's a layered blueberry buckle," Lottie says, looking at Betsy hopefully. "Now that is another unconventional choice from you," Betsy says, eyeing the streusel topping, an odd choice for a layer cake. A buckle is a humble sort of cake--- old-fashioned in its simplicity--- that she hasn't seen around in years. Nowadays most prefer a thick layer of icing, buttercream they can decorate, or the scraped edge of a naked cake. Something meant to impress on a table or in a photograph rather than just be eaten at a family dinner or on a picnic. Secretly it's kind of a relief to see such a normal person's cake given its due. "The decoration is lacking," Betsy tells her flatly, though the completely bare sides show an even sprinkling of blueberries, which is impressive. It can be difficult to keep berries from falling to the bottom of a cake, but these are evenly distributed throughout. The knife glides into the cake, which has a springy sort of give to it. She cleaves a slice away, leaving a small avalanche of streusel crumbs in its wake. The cake inside is plump and golden, studded with juicy blueberries. Betsy can tell before she even takes a bite that it has been cooked to perfection. The flavors hit her tongue and bring on a wave of nostalgia so strong that she has to steady herself against the table. It is heavenly, the sweet and sour of the blueberries wrapped in the soft vanilla-y cake. She is instantly transported back in time, back to her childhood. It is unquestionably the best cake of the bunch, simple and satisfying, the kind that if you were to bake it at home would leave you wanting more, taking secret trips to the kitchen to cut another slice.

I press into her back, the heat of our bodies transferring into one another. She feels like a slice of heaven I’ll never have the honor of seeing, but I’ve always preferred to find paradise in the depths of Addie’s body. My hand slides up the column of her throat, encouraging her to tip her head back against my shoulder, mouth parted. “I’ve followed you through lifetimes, Adeline. My soul needs you so badly

And surely part of what I love about childhood literary heroines is the way they remind me of that bygone stretch of real innocence—the ability to experience myself however I wanted to; the long heavenly summers spent reading books on the floor, trapped in a slice of burning Texas daylight; the time when I, already a complicated female character, wouldn’t hear the phrase “complicated female character” for years.

which

After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening--- "The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this." The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan. "What do you think?" "I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.

The bond between us solidifies in that moment, and I know this truth, deep in the marrow of my bones. I will die for this woman, kill for this woman, slice through every living being on this planet for this woman. I would steal fire from the gods just to see the flames reflected in her eyes. I would tear apart the heavens to keep her safe, and face any measure darkness to hold her in my arms.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

The world that we can perceive is a mere slice of a multidimensional world beyond our senses and even beyond our mathematics.

What You Pray Toward “The orgasm has replaced the cross as the focus of longing and the image of fulfillment.” —Malcolm Muggeridge, 1966 I. Hubbie 1 used to get wholly pissed when I made myself come. I’m right here!, he’d sputter, blood popping to the surface of his fuzzed cheeks, goddamn it, I’m right here! By that time, I was in no mood to discuss the myriad merits of my pointer, or to jam the brakes on the express train slicing through my blood, It was easier to suffer the practiced professorial huff, the hissed invectives and the cold old shoulder, liver-dotted, quaking with rage. Shall we pause to bless professors and codgers and their bellowed, unquestioned ownership of things? I was sneaking time with my own body. I know I signed something over, but it wasn’t that. II. No matter how I angle this history, it’s weird, so let’s just say Bringing Up Baby was on the telly and suddenly my lips pressing against the couch cushions felt spectacular and I thought wow this is strange, what the hell, I’m 30 years old, am I dying down there is this the feel, does the cunt go to heaven first, ooh, snapped river, ooh shimmy I had never had it never knew, oh i clamored and lurched beneath my little succession of boys I cried writhed hissed, ooh wee, suffered their flat lapping and machine-gun diddling their insistent c’mon girl c’mon until I memorized the blueprint for drawing blood from their shoulders, until there was nothing left but the self-satisfied liquidy snore of he who has rocked she, he who has made she weep with script. But this, oh Cary, gee Katherine, hallelujah Baby, the fur do fly, all gush and kaboom on the wind. III. Don’t hate me because I am multiple, hurtling. As long as there is still skin on the pad of my finger, as long as I’m awake, as long as my (new) husband’s mouth holds out, I am the spinner, the unbridled, the bellowing freak. When I have emptied him, he leans back, coos, edges me along, keeps wondering count. He falls to his knees in front of it, marvels at my yelps and carousing spine, stares unflinching as I bleed spittle unto the pillows. He has married a witness. My body bucks, slave to its selfish engine, and love is the dim miracle of these little deaths, fracturing, speeding for the surface. IV. We know the record. As it taunts us, we have giggled, considered stopwatches, little laboratories. Somewhere beneath the suffering clean, swathed in eyes and silver, she came 134 times in one hour. I imagine wires holding her tight, her throat a rattling window. Searching scrubbed places for her name, I find only reams of numbers. I ask the quietest of them: V. Are we God?

Are you totally opposed to making this as simple as possible? Are you going to let me help at all?” “I let you drive me home, didn’t I? And aren’t you glad for the good company?” “Yeah. It was a slice of heaven….” “Next

Grilled Chicken Wings with Burnt-Scallion Barbeque Sauce ____________ Makes 12 pieces I am borderline obsessed with chicken wings. It’s the perfect food after a long work shift or on a chill day with your friends, crushin’ cheap American beers in the backyard. It’s food that allows you to let your guard down. After all, you’re eating food cooked on the bone with your hands and licking the sauce from your fingers in between chugs of ice-cold beer. Pure heaven. Note that the wings must be brined overnight. Brine 8 cups water ¼ cup kosher salt 1 tablespoon sorghum (see Resources) Wings 6 chicken wings, cut into tips and drumettes 3 tablespoons green peanut oil (see Resources) 1 tablespoon Husk BBQ Rub ¾ cup thinly sliced scallions (white and green in equal parts) ½ cup dry-roasted peanuts, preferably Virginia peanuts, chopped Sauce 10 scallions, trimmed 1 tablespoon peanut oil Kosher salt 1 cup Husk BBQ Sauce 1 tablespoon Bourbon Barrel Foods Bluegrass Soy Sauce (see Resources) 1 cup cilantro leaves Equipment 1 pound hickory chips Charcoal chimney starter 3 pounds hardwood charcoal Kettle grill For the brine: Combine the ingredients for the brine. I brine the wings using either a heavy-duty plastic bag that the wing tips can’t puncture or a Cryovac machine (you use a lot less brine this way). Place the wings in the brine and turn to cover well. Refrigerate overnight. Soak the wood chips in water for a minimum of 30 minutes but preferably overnight. For the sauce: Toss the scallions in the peanut oil and season with salt. Lay them out on the grill rack and heavily char them on one side, about 8 minutes (the charred side should be black). Remove them from the grill and cool for about 5 minutes. Clean the grill rack if necessary. Put the scallions and the remaining sauce ingredients in a blender and process until smooth, about 3 minutes. Set aside at room temperature. For the wings: Fill a chimney starter with 3 pounds hardwood charcoal, ignite the charcoal, and allow to burn until the coals are evenly lit and glowing. Distribute the coals in an even layer in the bottom of a kettle grill. Place the grill rack as close to the coals as possible. Drain the wings; discard the brine. Dry the wings with paper towels, toss in the peanut oil, and season with the BBQ rub. Place the wings in a single layer on the grill rack over the hot coals and grill until they don’t stick to the rack anymore, about 5 minutes. Turn the wings over and grill for 8 minutes more. Transfer the wings to a baking sheet. Drain the wood chips. Lift the rack from the grill and push the coals to one side. Place the wood chips on the coals and replace the rack. After about 2 minutes, place the wings in a single layer over the side of the grill where there are no coals. Place the lid on the grill, with the lid’s vents slightly open; the vents on the bottom of the grill should stay closed. Smoke the wings for 10 minutes. It’s important to monitor the airflow of the grill: keeping the lid’s vents slightly open allows a nice steady flow of subtle smoke. Remove the wings from the grill, toss them in the sauce, and place them on a platter or in a serving pan. Top with the chopped scallions and peanuts and serve.

You want to know heaven? Walking home while eating the warm heels from a loaf of freshly baked seedless rye, sliced.

I was born on March 22, 2233, to a complete family: I grew up in a house with two parents, an older brother, and a grandmother. It was my own slice of heaven. I was protected, lived in a clean, safe world. But it was a façade; I just wasn’t sophisticated enough to see through it. As

Early April, and the weather has not decided if this is spring, winter, or what. The two gaze upwards at the sky which gives nothing away: the low clouds break here and there and let in tiny slices of a pure blue heaven. The day is like us, she thinks; it hasn't decided what to become.

She knew she was overextended, but she couldn't help herself. Student, tree lover, citizen of the Earth, she was busier than ever as she raced through Berkeley on her bicycle, and stood on street corners with petitions. She was a blithe spirit, and increasingly a hungry one. Vegan, but not always strict. She never ate meat or tuna fish or honey harvested from indentured bees, but sometimes she craved eggs, and cheese, and even butter, and she bought herself a croissant or ate a slice of whole-wheat pizza, or a box of saltine crackers which she ate in bed, one by one, so that they dissolved on her tongue like the heavenly host.

It was then, at what would also become my own little slice of Heaven, that I met one of my oldest friends, the piano, and it was love at first chord.

She feels like a slice of heaven I’ll never have the honor of seeing,

Father in Heaven,” he prayed softly, but loud enough that it might slice through the cloud of Phineas’s mind, “place your hand on young Phineas. Heal him, Lord, by the power of the blood of Christ Jesus, who has died so that we might live. Let this young man stand again, walk again. Go home again to the family he misses so much.

Kaitlyn's bread was still hot coming out of the oven; it emitted the most heavenly steam as she sliced into the golden crust. "The liver!" she called. Kel and I swarmed her, schmearing slices of toasted bread with the chopped chicken liver made with schmaltz---chicken fat---spicy and smoky with paprika and za'atar, and sweet with blackened, almost burned caramelized onions. I topped it with fried leeks and some microgreens.

I know you don't like mangoes." A faint curl of humor danced on his lips. "You know?" How? How did he know this? "I've been feeding you this whole time, remember?" With his hot buttered voice, it sounded dirty, illicit. "I remember." I sounded far too breathless. He clearly noticed, that small private smile moved to his eyes. "You never eat the mango slices when I put them in any meals." Understanding hit me, and I recalled that while I'd had breakfast fruit trays with mangoes, they'd stopped being included after the second time. Wide eyed, I silently gaped back at him. Lucian's long clever fingers delicately picked up a cream puff. "Which is why I made some of these with vanilla-ginger cream." Had I been gaping before? My mouth fell wide open. Behind me, I heard Dougal sigh, as if impressed. But I could only stare at Lucian, who looked smug but oddly shy as well. "You did that for me?" I croaked. His broad shoulder moved under his jacket. "That, and the combination of vanilla, ginger, and mango mirrored what Delilah and Saint had wanted in their original cake." I could fall for this man. Fall hard. Maybe I already had, because my heart was too big, beating too fast. He gave me another small, barely there smile, his pale eyes gleaming with something soft and intent. "Come now, honeybee," he murmured. "Try my cream." I sputtered out a shocked laugh, and my face flamed, but as he'd commanded, I opened my mouth. Lucian's nostrils flared. His hand shook a little as he lifted the cream puff and placed it one the edge of my lips. I opened my mouth wider, my tongue flicking out for that first sweet taste. Rich, almost nutty caramel, the gentle crust of pastry, a burst of smooth light cream with a hint of vanilla and ginger spice. Slowly, I chewed, my eyes locked with his, my body tight, and my mouth in heaven. He stayed with me, feeding me another bite, cream getting on his thumb. My tongue slipped over the blunt end, and he grunted. Hard.

Breakfast included delicate palm-size apple turnovers, something I would ordinarily pass on, given that the ones I'd had in the past had been too sweet and cloying. But I knew from experience that the food here should not be ignored. The first bite of turnover was my undoing. The pastry was not heavy or greasy but light and flakey, golden layers that shattered at the first bite, then melted on the tongue. The filling consisted of sliced apples cooked until just tender, their tartly sweet juice a perfect complement to the richness of the crust. Heaven.

This world is not all there is. There is a larger one, of which this seemingly complete earthly world is the tiniest slice. That larger world is ruled by love, and we are all on our way home to it, so we should never despair.

Gold Rush Ranch is a slice of heaven. The Wilson’s vast swath of land here in Ruby Creek sits in a picturesque little valley where tourists visit to seek a hairy mythical creature on Sasquatch Mountain. It’s bright and sunny here, just like Ada.

I wander through the feria and greet my colleagues who are wandering as dreamily as I am. Dreamily× dreamily = a prison in literary heaven. Wandering. Wandering. The honor of poets: the chant we hear as a pallid judgment. I see young faces looking at the books on display and feeling for coins in the depths of pockets as dark as hope. 7 × 1 = 8, I say to myself as I glance out of the corner of my eye at the young readers and a formless image is superimposed on their remote little smiling faces as slowly as an iceberg. We all pass under the balcony where the letters A and E hang and their blood gushes down on us and stains us forever. But the balcony is pallid like us, and pallor never attacks pallor. At the same time, and I say this in my defense, the balcony wanders with us too. Elsewhere this is called mafia. I see an office, I see a computer running, I see a lonely hallway. Pallor× iceberg = a lonely hallway slowly peopled by our own fear, peopled with those who wander the feria of the hallway, looking not for any book but for some certainty to shore up the void of our certainties. Thus we interpret life at moments of the deepest desperation. Herds. Hangmen. The scalpel slices the bodies. A and E × Feria del Libro = other bodies; light as air, incandescent, as if last night my publisher had fucked me up the ass. Dying can seem satisfactory as a response, Blanchot would say. 31 × 31 = 961 good reasons. Yesterday we sacrificed a young South American writer on the town altar. As his blood dripped over the bas-relief of our ambitions I thought about my books and oblivion, and that, at last, made sense. A writer, we've established, shouldn't look like a writer. He should look like a banker, a rich kid who grows up without a care in the world, a mathematics professor, a prison official. Dendriform. Thus, paradoxically, we wander. Our arborescence × the balcony's pallor = the hallway of our triumph. How can young people, readers by antonomasia, not realize that we're liars? All one has to do is look at us! Our imposture is blazoned on our faces! And yet they don't realize, and we can recite with total impunity: 8, 5, 9, 8, 4, 15, 7. And we can wander and greet each other (I, at least, greet everyone, the juries and the hangmen, the benefactors and the students), and we can praise the faggot for his unbridled heterosexuality and the impotent man for his virility and the cuckold for his spotless honor. And no one moans: there is no anguish. Only our nocturnal silence when we crawl on all fours toward the fires that someone has lit for us at a mysterious hour and with incomprehensible finality. We're guided by fate, though we've left nothing to chance. A writer must resemble a censor, our elders told us, and we've followed that marvelous thought to its penultimate consequence. A writer must resemble a newspaper columnist. A writer must resemble a dwarf and MUST survive. If we didn't have to read too, our work would be a point suspended in nothingness, a mandala pared down to a minimum of meaning, our silence, our certainty of standing with one foot dangling on the far side of death. Fantasies. Fantasies. In some lost fold of the past, we wanted to be lions and we're no more than castrated cats. Castrated cats wedded to cats with slit throats. Everything that begins as comedy ends as a cryptographic exercise.

There is the idol, there are the believers, and there I am, and if I had fewer scruples, I could well have been a priest, a necromancer, an exploiter of fears, of the primitive idolatry that one way or another the backward and aggrieved of humankind inevitably seek out. Then the church is built, the mystery embellished with art and craft, then dogma arrives, and no one can raise a voice against it. It’s an easy business. For centuries, priests, in different rites and languages, have sold a slice of heaven with all the comforts included: running water, electric light, television above all, a satisfied conscience, etc. The curious thing is that this domain, where there lives a terrible being by the name of God, has never been seen by anyone. Yet they go on selling it, and the price per cubic meter of heavenly air or divine land keeps rising higher and higher.

From a man's point of view, the one thing that's needful is that you sit at his feet and listen to what he has to say, no matter how long it takes him to say it, or how often he's said it before. By his figuring, you have plenty of time for sitting and listening because a meal is something that makes itself. The manna, it falls from heaven, and with a snap of the fingers, the water can be turned into wine. Any woman who's gone to the trouble of baking an apple pie can tell you that's how a man sees the world.     To bake an apple pie, you've first got to make the dough. You've got to cut the butter into the flour, gather it with a beaten egg and a few tablespoons of ice water, let it bind overnight. The next day, you've got to peel and core the apples, cut them into wedges, and toss them with cinnamon sugar. You've got to roll out the crust and assemble the pie. Then you bake it at 425° for fifteen minutes and 350° for another forty-five. Finally, when supper's over, you carefully plate a slice and set it on the table where, in midsentence, a man will fork half of it into his mouth and swallow without chewing, so that he can get right back to saying what he was saying without a chance of being interrupted.

I get to prepping, slicing up fresh tarragon, the grassy floral fragrance enveloping me. I take two pieces of foil and set filets of cod on each one, followed by the salicornes. Drizzle a bit of lemon. A few razor-thin slices of garlic and lemon. A bit of salt and pepper. Paprika. Some herbes de Provence, my special blend. And, finally, the tarragon. While the fish is baking, I make the rice, deciding to add a dash of cardamom and cumin. Soon, the kitchen smells like heaven, and I feel like I'm floating on my feet. It could be the aromas emanating from the oven, or it could be my wrists, the base notes from the perfume she gave me. Finally, once the meal is ready, I plate it, adding edible violet flowers as a last-minute garnish. Before bringing Garrance her dish, I taste it. And, oh my, now I'm swept away into a fantasy of the sea---the same one I'd had before when she'd first given me the salicornes, but stronger, more intense. I'm running along the rugged beaches, and then I'm falling on the sand. I can hear the waves crashes, the calls of seagulls, the---

Hesitantly, I follow her up the steps to a metal door. When she opens it, I let out a gasp. A large dome glitters in the sun. Garrance opens up another door, this one glass, and I'm rendered speechless as a plethora of scents and humid air hit me, wrapping me up in Mother Nature's embrace. I'm in the islands. I'm in heaven. And I'm on a roof in Paris. I need a crane to pick up my jaw. "This is my climate-controlled greenhouse, my pride and joy." This slice of Parisian paradise is filled from floor to ceiling with tropical plants like orchids and flowering trees, moths, butterflies, and bees floating from flower to flower---not to mention the exotic birds---cockatoos, parakeets, and a couple of parrots, their plumage in reds, greens, blues, oranges, and whites.

The town of Destin was a slice of heaven on the panhandle of Florida’s Gulf Coast. Originally a small fishing village, the area’s white beaches and emerald-green waters made it one of the most popular vacation spots in the United States, attracting families and tourists from all over.

Visible light was a mere one octave on a keyboard fifteen meters wide—humanity’s slice of reality.

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.

I have dreamed of ways to kill her repeatedly. Like this one, I would like to see her be impaled on a sharp wooden stick, starting through her butt hole, and then slowly have gravity have it go up into her delicious miniature body until it hits her brain, and she screams out my girl’s names, as we get what we need. I would love to see a Nevaeh- kabob! I would love to see her stoned out in the open with rocks! I would love to see my girls bite their nipples off with their teeth! I want to see my girl claw her up to head to toe. I hunger to see them scratch her sweet blue eyes that are so heavenly right out of her face! I want to see her gush that cobalt blood like a waterfall from her naked sliced-up body. Yes, I want us to torture her any way we can until she says yes to us. We are going to get at anything of hers we can until she comes with us! As we would, all dance around her, as we would light her up, cheerfully for the last time. How I would love to bleach and fry that perfect hair with chemicals. I and we all in our family want to fuck her up and down anyways we can! Mwah Ha, ha! Yes, Beforehand, we all would kiss, touch, lick, and stick her, and do what we want to get the life from her by sucking away. We would eat her soul away as it would come down from the heavens then through her body, and into ours, as we would drink it out, the way we do. Yes, yes, hell- yes, I can see it now! Yes, I want her soul! Besides, anything or everything I can get out of her to add to my shrine. We even have a voodoo doll of her with pins in it. I have a few things of hers like her hymen-damaged red blood tarnished pink polka-dotted gym underwear, and her indigo pantiliner she had on. That my girl ripped off of her in school, the more things we have the more we can control her mind, but I want more! We want more! We want and need it all! Just like the one girl Lily; I have her one hair ribbon; from Nevaeh, I have something far more personal than her underwear, and it is on display too, and that was her virginity! Who knows that she was a little cock sucker too? How do I have it, you ask? Tee- hee- Will I tell you- how! Now come to think of it, back then my idea was to drive her insane so that she will do it to herself… like she did; by not having anyone to confide in, I wanted that to kill her slowly, that was the plan. Just like I was the arranger of her first sexual partner. I told him to pound the shit out of her, and pop her cherry so hard and fast, that the next day she could not even walk; plus, bleed for many days; which is how I got what is on display… I did this so that it would take everything away from her. If my girls do not have it, then neither does she. I made the schooling system think that she has major problems, from kindergarten up through high school. I will do whatever it takes to have her fall! For the reason that I have to be triumphant! It was a promise that I made to her mother. If I cannot have her mind, body, and soul, no one can. Yeah, now I did not mind putting a bullet in her father's head, so I would have loved to put one on hers also. Yes, I should have gotten to her way back then, when she was just sitting in her playpens so defenseless. Then again, I thought what the hell… it would be better to torture her, and make everything in her life a living hell for her! Why should I play god, when I can send the devil to her bed every night! Let’s not forget to mention everybody showed up at her father's house right after the murder that took place. So, I did not have enough time to complete the job. Oh yes, her mother is a very good friend of mine, and I wanted to make sure that Nevaeh would have nothing. Nothing but pain, misery, and torture from me and my girls. Yes, without her ever knowing, that I was the one causing all the trouble in her life.

I have dreamed of ways to kill her repeatedly. Like this one, I would like to see her be impaled on a sharp wooden stick, starting through her butt hole, and then slowly have gravity have it go up into her delicious miniature body until it hits her brain, and she screams out my girl’s names, as we get what we need. I would love to see a Nevaeh- kabob! I would love to see her stoned out in the open with rocks! I would love to see my girls bite their nipples off with their teeth! I want to see my girl claw her up to head to toe. I hunger to see them scratch her sweet blue eyes that are so heavenly right out of her face! I want to see her gush that cobalt blood like a waterfall from her naked sliced-up body. Yes, I want us to torture her any way we can until she says yes to us. We are going to get at anything of hers we can until she comes with us! As we would, all dance around her, as we would light her up, cheerfully for the last time. How I would love to bleach and fry that perfect hair with chemicals. I and we all in our family want to fuck her up and down anyways we can! Mwah Ha, ha! Yes, Beforehand, we all would kiss, touch, lick, and stick her, and do what we want to get the life from her by sucking away. We would eat her soul away as it would come down from the heavens then through her body, and into ours, as we would drink it out, the way we do. Yes, yes, hell- yes, I can see it now! Yes, I want her soul! Besides, anything or everything I can get out of her to add to my shrine. We even have a voodoo doll of her with pins in it. I have a few things of hers like her hymen-damaged red blood tarnished pink polka-dotted gym underwear, and her indigo pantiliner she had on. That my girl ripped off of her in school, the more things we have the more we can control her mind, but I want more! We want more! We want and need it all! Just like the one girl Lily; I have her one hair ribbon; from Nevaeh, I have something far more personal than her underwear, and it is on display too, and that was her virginity! Who knows that she was a little cock sucker too? How do I have it, you ask? Tee- hee- Will I tell you- how! Now come to think of it, back then my idea was to drive her insane so that she will do it to herself… like she did; by not having anyone to confide in, I wanted that to kill her slowly, that was the plan. Just like I was the arranger of her first sexual partner. I told him to pound the shit out of her, and pop her cherry so hard and fast, that the next day she could not even walk; plus, bleed for many days; which is how I got what is on display… I did this so that it would take everything away from her. If my girls do not have it, then neither does she. I made the schooling system think that she has major problems, from kindergarten up through high school. I will do whatever it takes to have her fall! For the reason that I have to be triumphant! It was a promise that I made to her mother. If I cannot have her mind, body, and soul, no one can. Yeah, now I did not mind putting a bullet in her father's head, so I would have loved to put one on hers also. Yes, I should have gotten to her way back then, when she was just sitting in her playpens so defenseless. Then again, I thought what the hell… it would be better to torture her, and make everything in her life a living hell for her! Why should I play god, when I can send the devil to her bed every night! Let’s not forget to mention everybody showed up at her father's house right after the murder that took place. So, I did not have enough time to complete the job. Oh yes, her mother is a very good friend of mine, and I wanted to make sure that Nevaeh would have nothing. Nothing but pain, misery, and torture from me and my girls. Yes, without her ever knowing, that I was the one causing all the trouble in her life.

My favorite idea to come out of the world of cultured meat is the 'pig in the backyard.' I say 'favorite' not because this scenario seems likely to materialize but because it speaks most directly to my own imagination. In a city, a neighborhood contains a yard, and in that yard there is a pig, and that pig is relatively happy. It receives visitors every day, including local children who bring it odds and ends to eat from their family kitchens. These children may have played with the pig when it was small. Each week a small and harmless biopsy of cells is taken from the pig and turned into cultured pork, perhaps hundreds of pounds of it. This becomes the community's meat. The pig lives out a natural porcine span, and I assume it enjoys the company of other pigs from time to time. This fantasy comes to us from Dutch bioethicists, and it is based on a very real project in which Dutch neighbourhoods raised pigs and then debated the question of their eventual slaughter. The fact that the pig lives in a city is important, for the city is the ancient topos of utopian thought. The 'pig in the backyard' might also be described as the recurrence of an image from late medieval Europe that has been recorded in literature and art history. This is the pig in the land of Cockaigne, the 'Big Rock Candy Mountain' of its time, was a fantasy for starving peasants across Europe. It was filled with foods of a magnificence that only the starving can imagine. In some depictions, you reached this land by eating through a wall of porridge, on the other side of which all manner of things to eat and drink came up from the ground and flowed in streams. Pigs walked around with forks sticking out of backs that were already roasted and sliced. Cockaigne is an image of appetites fullfilled, and cultured meat is Cockaigne's cornucopian echo. The great difference is that Cockaigne was an inversion of the experience of the peasants who imagined it: a land where sloth became a virtue rather than a vice, food and sex were easily had, and no one ever had to work. In Cockaigne, delicious birds would fly into our mouths, already cooked. Animals would want to be eaten. By gratifying the body's appetites rather than rewarding the performance of moral virtue, Cockaigne inverted heaven. The 'pig in the backyard' does not fully eliminate pigs, with their cleverness and their shit, from the getting of pork. It combines intimacy, community, and an encounter with two kinds of difference: the familiar but largely forgotten difference carried by the gaze between human animal and nonhuman animal, and the weirder difference of an animal's body extended by tissue culture techniques. Because that is literally what culturing animal cells does, extending the body both in time and space, creating a novel form of relation between an original, still living animal and its flesh that becomes meat. The 'pig in the backyard' tries to please both hippies and techno-utopians at once, and this is part of this vision of rus in urbe. But this doubled encounter with difference also promises (that word again!) to work on the moral imagination. The materials for this work are, first, the intact living body of another being, which appears to have something like a telos of its own beyond providing for our sustenance; and second, a new set of possibilities for what meat can become in the twenty-first century. The 'pig in the backyard' is only a scenario. Its outcomes are uncertain. It is not obvious that the neighbourhood will want to eat flesh, even the extended and 'harmless' flesh, of a being they know well, but the history of slaughter and carnivory on farms suggests that they very well might. The 'pig in the backyard' is an experiment in ethical futures. The pig points her snout at us and asks what kind of persons we might become.

Each day truly is a slice of heaven. Some days the slices are just smaller than others.

He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies. "I was hoping they'd have sweetbreads on the menu," Frank says. "You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus. "I'm an organ man," Frank says, taking a sip of wine. "I know a place where they make great sautéed sweetbreads," I say. "You?" he asks, a look of pleased astonishment spreading across his face. "Love 'em," I say. This mutual infatuation with organs bodes well. Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.

LOOKING FOR THE KINGDOM The north shore of Kauai is one of the most beautiful places on earth, and the pastures above the cliffs overlooking Anini Beach are some of the last open lands in that paradise. From those verdant meadows you can look out on the whales and dolphins playing in the Pacific, watch the breakers roll in and crash over the reef below. It is an enchanting place that casts an Eden-like spell on even the most cynical tourist. A friend of ours has been advocating for the protection of those gorgeous meadows; he took us there last winter to see a view that may soon be available only to the very rich. The pastures have already been marked out for small five-acre “ranchettes,” each plot going for several million; add to that the home required by the development and the bill will run more than $20 million. “The young rich have discovered Kauai,” our friend told us. “Zuckerberg has a home here; so do the guys from Apple and Google. This is the place to be.” We stood there watching the gulls and frigate birds soaring on the warm updrafts, drinking in the beauty only money can apparently buy. It had been raining; a rainbow appeared over the lush cliffs to our right. The untouched beauty of the place feels like it has been held in time since the islands were formed; unblemished beauty. Forgetting what the promise means, my heart began to ache again for life as it was meant to be, and I started to scramble internally trying to figure out how we could grab our own little slice of Eden. “They are looking for the kingdom,” Stasi said. “They are trying to buy the kingdom.” And with that, the spell was broken. Suddenly the emptiness of it all became clear—not the longing for heaven on earth, but the grasping to buy it, to arrange for our piece of it apart from the palingenesia. Now, most of the human race doesn’t have the kind of money that allows them to purchase paradise—we sure don’t—but that doesn’t stop our ravenous hunger or desperate searching

And the crumble today is rhubarb-apple." She then turned to me. "I'll give you a minute to decide," she smiled, walking off to the kitchen. I lingered at the table, eyeing the golden brown topping of the crumble, clattering tea cups and intimate conversations dancing in the background. It was similar to Make My Cake's cobbler in that it was a giant dish of oozing fruit concealed by bits of topping- exactly what I had come for. Yet it was unmistakably French. While it was indeed messier than the gâteaux I had fallen for elsewhere around Paris, Les Deux Abeilles's crumble, presented in a round white porcelain dish, was still more refined. It looked thick and sweet and crunchy. I could practically taste the buttery bits and jammy fruit converging in a chaotic mix of flavors and textures in my mouth. But now that pear-praline clafoutis was waving to me from heaven. And the tall, airy wisps on the lemon meringue were tempting me, as well as the towering cheesecake, fluffier than the versions back home, with more finesse. Molten chocolate cake is never the wrong choice, I was rationalizing to myself, when Valeria returned. "Alors, what will it be?" I gazed up at her comforting presence. "I'll take the crumble, please." After my laborious decision, I was relieved to discover I had been right to stick with my original intentions. Five minutes later, a generous slice of rhubarb-apple crumble arrived, warmed in the small kitchen and served with a side of fresh cream, whipped staunchly into a thick, puffy cloud. I sat for a minute, contemplating the crumble's imperfect bumps and dull brown color. The pale pink and sometimes green slices of rhubarb poked out of the sides and lumps of rouge topping decorated my plate. Where the crumble had baked against the dish, a sticky crust of caramelized fruit juice and sugar had formed. It looked like a tarte that had done a somersault in its pastry box and arrived bruised and battered. There was nothing perfect about it. Except its bright flavors. Except its comforting warmth. Except that it was exactly what I wanted and needed. I savored each juicy-crunchy bite. It was wonderful.

South Delhi is such a rich area in Delhi, you could call it the heart of Delhi or a slice of heaven for the rarest sight of Delhiites served with cherry.

Thanksgiving That Thanksgiving has evolved over hundreds of years into a national holiday of eating is rather ironic given the quality of Thanksgiving food. Stuffing and roasting a twenty-pound turkey is, without a doubt, the worst possible way to enjoy a game bird. The whole notion of eating a game bird is to savor those subtleties of flavor that elude the domesticated hen. Partridge, pheasant, quail are all birds that can be prepared in various ways to delight the senses; but a corn-fed turkey that’s big enough to serve a gathering of ten or more is virtually impossible to cook with finesse. The breasts will inevitably become as dry as sawdust by the time the rest of the bird has finished cooking. Stuffing only exacerbates this problem by insulating the inner meat from the effects of heat, thus prolonging the damage. The intrinsic challenge of roasting a turkey has led to all manner of culinary abominations. Cooking the bird upside down, a preparation in which the skin becomes a pale, soggy mess. Spatchcocking, in which the bird is drawn and quartered like a heretic. Deep frying! (Heaven help us.) Give me an unstuffed four-pound chicken any day. Toss a slice of lemon, a sprig of rosemary, and a clove of garlic into the empty cavity, roast it at 425° for sixty minutes or until golden brown, and you will have a perfect dinner time and again. The limitations of choosing a twenty-pound turkey as the centerpiece of the Thanksgiving meal have only been compounded by the inexplicable tradition of having every member of the family contribute a dish. Relatives who should never be allowed to set foot in a kitchen are suddenly walking through your door with some sort of vegetable casserole in which the “secret ingredient” is mayonnaise. And when cousin Betsy arrives with such a mishap in hand, one can take no comfort from thoughts of the future, for once a single person politely compliments the dish, its presence at Thanksgiving will be deemed sacrosanct. Then not even the death of cousin Betsy can save you from it, because as soon as she’s in the grave, her daughter will proudly pick up the baton. Served at an inconvenient hour, prepared by such an army of chefs that half the dishes are overcooked, half are undercooked, and all are served cold, Thanksgiving is not a meal for a man who eats with discernment. So, I had quite happily excused myself from the tradition back in 1988, thereafter celebrating the Pilgrims’ first winter at a Chinese restaurant on Lexington Avenue.