Small Potatoes Quotes

Fear is a strange soil. It grows obedience like corn, which grow in straight lines to make weeding easier. But sometimes it grows the potatoes of defiance, which flourish underground.

Isola doesn't approve of small talk and believes in breaking the ice by stomping on it.

I love seeing the bookshops and meeting the booksellers-- booksellers really are a special breed. No one in their right mind would take up clerking in a bookstore for the salary, and no one in his right mind would want to own one-- the margin of profit is too small. So, it has to be a love of readers and reading that makes them do it-- along with first dibs on the new books.

Is it so small a thing to have enjoyed the sun, to have lived light in the spring, to have loved, to have thought, to have done, to have advanced true friends?" It isn't. I hope, wherever she is, she has that in her mind.

I noticed the plants growing around me. Tall with leaves like arrowheads. Blossoms with three white petals. I knelt down in the water, my fingers digging into the soft mud, and I pulled up handfuls of the roots. Small, bluish tubers that don’t look like much but boiled or baked are as good as any potato. “Katniss,” I said aloud. It’s the plant I was named for. And I heard my father’s voice joking, “As long as you can find yourself, you’ll never starve.

Being a kind, emperor, or president is mighty small potatoes compared to being a mother. Commanding an army is little more than sweeping a street compared with training a boy or girl. The mother of Moses did more for the world than all the kinds that Egypt ever had. Oh, you wait until you reach the mountains of eternity, then read the mothers' names in God's Hall of Fame.

The City Council ended the conference by devouring a raw potato in quick, small bites of their sharp teeth and rough tongues. No follow-up questions were asked, although there were a few follow-up screams.

Marry me, princess. I'll give you my kingdom—small potatoes that it is.

Fred, George, Harry, and Ron were the only ones who knew that the angel on top of the tree was actually a garden gnome that had bitten Fred on the ankle as he pulled up carrots for Christmas dinner. Stupefied, painted gold, stuffed into a miniature tutu and with small wings glued to its back, it glowered down at them all, the ugliest angel Harry had ever seen, with a large bald head like a potato and rather hairy feet.

Fear is strange soil. Mainly it grows obedience like corn, which grows in rows and makes weeding easy. But sometimes it grows the potatoes of defiance, which flourish underground.

[T]he steady resonance of your work might move someone closer to the Kingdom—and compared to a human heart, planets are small potatoes.

Talk about solid turds all you want. The molecular integrity of shit is small potatoes.

Well, I'm glad you're so amused," I said, running my fingers across the railing. Maxon hopped up to sit on the railing, looking very relaxed. "You're always amusing. Get used to it." Hmm. He was almost being funny. "So...about what you said...," he started tentatively. "Which part? The part about me calling you names or fighting with my mom or saying food was my motivation?" I rolled my eyes. He laughed once. "The part about me being good..." "Oh. What about it?" Those few sentences suddenly seemed more embarrassing than anything else I'd said. I ducked my head down and twisted a piece of my dress. "I appreciate you making things look authentic, but you didn't need to go that far." My head snapped up. How could he think that? "Maxon, that wasn't for the sake of the show. If you had asked me a month ago what my honest opinion of you was, it would have been very different. But now I know you, and I know the truth, and you are everything I said you were. And more." He was quiet, but there was a small smile on his face. "Thank you," he finally said. "Anytime." Maxon cleared his throat. "He'll be lucky, too." He got down from his makeshift seat and walked to my side of the balcony. "Huh?" "Your boyfriend. When he comes to his senses and begs you to take him back," Maxon said matter-of-factly. I had to laugh. No such thing would happen in y world. "he's not my boyfriend anymore. And he made it pretty clear he was gone with me." Even I could hear the tiny bit of hope in my voice. "Not possible. He'll have seen you on TV by now and fallen for you all over again. Though, in my opinion, you're still much too good for the dog." Maxon spoke almost as if he was bored, like he'd seen this happen a million times. "Speaking of which!" he said a bit louder. "If you don't want me to be in love with you, you're going to have to stop looking so lovely. First thing tomorrow I'm having your maids sew some potato sacks together for you." I hit his arm. "Shut up, Maxon." "I'm not kidding. You're too beautiful for your own good. Once you leave, we'll have to send some of the guards with you. You'll never survive on your own, poor thing." He said all this with mock pity. "I can't help it." I sighed. "One can never help being born into perfection." I fanned my face as if being so pretty was exhausting. "No, I don't suppose you can help it.

She pulled the hood over the girl's ears and fastened it tight. Biterblue looked like a potato sack, a small, shivering potato sack with empty eyes and a knife.

Adam’s eyes narrowed. “I’ve looked you up. You’re small potatoes, Snowflake.

But I was small potatoes. I’d always been small potatoes. On the hierarchy of notable spuds, I ranked barely above a Tater Tot. Yori

After even the first few steps, the disadvantages of the bus ride seemed like small potatoes. 'Small potatoes' is a phrase which has nothing to do with root vegetables that happen to be tiny in size. Instead, it refers to the change in one's feelings for something when it is compared with something else. If you were walking in the rain, for instance, you might be worried about getting wet, but if you turned the corner and saw a pack of vicious dogs, getting wet would suddenly become small potatoes next to getting chased down an alley and barked at, or possibly eaten.

By now she has learned that her husband likes his food on the salty side, that his favorite thing about lamb curry is the potatoes, and that he likes to finish his dinner with a small final helping of rice and dal.

I had always been brought up to think of plastic trees as tacky, that big dogs were better than small dogs, that potato waffles were common. So many of my beliefs about the world had been predicated on our once having had money.

No one in their right mind would take up clerking in a bookstore for the salary, and no one in his right mind would want to own one—the margin of profit is too small. So, it has to be a love of readers and reading that makes them do it—along with first dibs on the new books.

Whether we are speaking of a flower or an oak tree, of an earthworm or a beautiful bird, of an ape or a person, we will do well, I believe, to recognize that life is an active process, not a passive one. Whether the stimulus arises from within or without, whether the environment is favorable or unfavorable, the behaviors of an organism can be counted on to be in the direction of maintaining, enhancing, and reproducing itself. This is the very nature of the process we call life. This tendency is operative at all times. Indeed, only the presence or absence of this total directional process enables us to tell whether a given organism is alive or dead. The actualizing tendency can, of course, be thwarted or warped, but it cannot be destroyed without destroying the organism. I remember that in my boyhood, the bin in which we stored our winter's supply of potatoes was in the basement, several feet below a small window. The conditions were unfavorable, but the potatoes would begin to sprout—pale white sprouts, so unlike the healthy green shoots they sent up when planted in the soil in the spring. But these sad, spindly sprouts would grow 2 or 3 feet in length as they reached toward the distant light of the window. The sprouts were, in their bizarre, futile growth, a sort of desperate expression of the directional tendency I have been describing. They would never become plants, never mature, never fulfill their real potential. But under the most adverse circumstances, they were striving to become. Life would not give up, even if it could not flourish. In dealing with clients whose lives have been terribly warped, in working with men and women on the back wards of state hospitals, I often think of those potato sprouts. So unfavorable have been the conditions in which these people have developed that their lives often seem abnormal, twisted, scarcely human. Yet, the directional tendency in them can be trusted. The clue to understanding their behavior is that they are striving, in the only ways that they perceive as available to them, to move toward growth, toward becoming. To healthy persons, the results may seem bizarre and futile, but they are life's desperate attempt to become itself. This potent constructive tendency is an underlying basis of the person-centered approach.

Because getting a headset sweaty was kind of small potatoes compared to the fact that I was brandishing a machete at large raptors, while considering the pros and cons of hiring a pimp to dig up our dead dog.

Isola doesn’t approve of small talk and believes in breaking the ice by stamping on it.

True the greater part of the Irish people was close to starvation. The numbers of weakened people dying from disease were rising. So few potatoes had been planted that, even if they escaped bight, they would not be enough to feed the poor folk who relied upon them. More and more of those small tenants and cottagers, besides, were being forced off the land and into a condition of helpless destitution. Ireland, that is to say, was a country utterly prostrated. Yet the Famine came to an end. And how was this wonderful thing accomplished? Why, in the simplest way imaginable. The famine was legislated out of existence. It had to be. The Whigs were facing a General Election.

Parents can project into the future; their young children, anchored in the present, have a much harder time of it. This difference can be a formula for heartbreak for a small child. Toddlers cannot appreciate, as an adult can, that when they’re told to put their blocks away, they’ll be able to resume playing with them at some later date. They do not care, when told they can’t have another bag of potato chips, that life is long and teeming with potato chips. They want them now, because now is where they live. Yet somehow mothers and fathers believe that if only they could convey the logic of their decisions, their young children would understand it. That’s what their adult brains thrived on for all those years before their children came along: rational chitchat, in which motives were elucidated and careful analyses dutifully dispatched. But young children lead intensely emotional lives. Reasoned discussion does not have the same effect on them, and their brains are not yet optimized for it.

But, if you've decided to go out on a limb and kill one, for goodness' sake, be prepared. We all read, with dismay, the sad story of a good woman wronged in south Mississippi who took that option and made a complete mess of the entire thing. See, first she shot him. Well, she saw right off the bat that that was a mistake because then she had this enormous dead body to deal with. He was every bit as much trouble to her dead as he ever had been alive, and was getting more so all the time. So then, she made another snap decision to cut him up in pieces and dispose of him a hunk at a time. More poor planning. First, she didn't have the proper carving utensils on hand and hacking him up proved to be just a major chore, plus it made just this colossal mess on her off-white shag living room carpet. It's getting to be like the Cat in the Hat now, only Thing Two ain't showing up to help with the clean-up. She finally gets him into portable-size portions, and wouldn't you know it? Cheap trash bags. Can anything else possible go wrong for this poor woman? So, the lesson here is obvious--for want of a small chain saw, a roll of Visqueen and some genuine Hefty bags, she is in Parchman Penitentiary today instead of New Orleans, where she'd planned to go with her new boyfriend. Preparation is everything.

Some enterprising rabbit had dug its way under the stakes of my garden again. One voracious rabbit could eat a cabbage down to the roots, and from the looks of things, he'd brought friends. I sighed and squatted to repair the damage, packing rocks and earth back into the hole. The loss of Ian was a constant ache; at such moments as this, I missed his horrible dog as well. I had brought a large collection of cuttings and seeds from River Run, most of which had survived the journey. It was mid-June, still time--barely--to put in a fresh crop of carrots. The small patch of potato vines was all right, so were the peanut bushes; rabbits wouldn't touch those, and didn't care for the aromatic herbs either, except the fennel, which they gobbled like licorice. I wanted cabbages, though, to preserve a sauerkraut; come winter, we would want food with some taste to it, as well as some vitamin C. I had enough seed left, and could raise a couple of decent crops before the weather turned cold, if I could keep the bloody rabbits off. I drummed my fingers on the handle of my basket, thinking. The Indians scattered clippings of their hair around the edges of the fields, but that was more protection against deer than rabbits. Jamie was the best repellent, I decided. Nayawenne had told me that the scent of carnivore urine would keep rabbits away--and a man who ate meat was nearly as good as a mountain lion, to say nothing of being more biddable. Yes, that would do; he'd shot a deer only two days ago; it was still hanging. I should brew a fresh bucket of spruce beer to go with the roast venison, though . . . (Page 844)

His nose was the size of a small fist and resembled a deformed potato.

seemed like small potatoes.

He is only a small potato, nothing more.

There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness, were the themes of universal admiration. Eked out by apple-sauce and mashed potatoes, it was a sufficient dinner for the whole family; indeed, as Mrs. Cratchit said with great delight (surveying one small atom of a bone upon the dish), they hadn’t ate it all at last!

To accept the environmentalist argument that the suffering of individual animals is inconsequential compared to the ozone layer, we must be willing to admit that the sufferings of minority groups, raped women, battered wives, abused children, people sitting on death row, and our loved ones are small potatoes beneath the hole in the sky. To worry about any of them is, in effect, to miniaturize the big picture to portraits of battered puppy dogs.

I love seeing the bookshops and meeting the booksellers—booksellers really are a special breed. No one in their right mind would take up clerking in a bookstore for the salary, and no one in his right mind would want to own one—the margin of profit is too small. So, it has to be a love of readers and reading that makes them do it—along with first dibs on the new books.

We clung to books and to our friends; they reminded us that we had another part to us. Elizabeth used to say a poem. I don’t remember all of it, but it began “Is it so small a thing to have enjoyed the sun, to have lived light in the spring, to have loved, to have thought, to have done, to have advanced true friends?” It isn’t. I hope, wherever she is, she has that in her mind.

We commonly speak as though a single 'thing' could 'have' some characteristic. A stone, we say, is 'hard,' 'small,' 'heavy,' 'yellow,' 'dense,' etc. That is how our language is made: 'The stone is hard.' And so on. And that way of talking is good enough for the marketplace: 'That is a new brand.' 'The potatoes are rotten.' 'The container is damaged.' ... And so on. But this way of talking is not good enough in science or epistemology. To think straight, it is advisable to expect all qualities and attributes, adjectives, and so on to refer to at least -two- sets of interactions in time. ... Language continually asserts by the syntax of subject and predicate that 'things' somehow 'have' qualities and attributes. A more precise way of talking would insist that the 'things' are produced, are seen as separate from other 'things,' and are made 'real' by their internal relations and by their behaviour in relationship with other things and with the speaker. It is necessary to be quite clear about the universal truth that whatever 'things' may be in their pleromatic and thingish world, they can only enter the world of communication and meaning by their names, their qualities and their attributes (i.e., by reports of their internal and external relations and interactions).

For many Westerners, “it’s natural” seems to mean “it’s good.” This view is wrong and comes from shopping in supermarkets and living in landscaped environments. Plants evolved toxins to deter animals, fungi, and bacteria from eating them. The list of “natural” foods that need processing to detoxify them goes on and on. Early potatoes were toxic, and the Andean peoples ate clay to neutralize the toxin. Even beans can be toxic without processing. In California, many hunter-gatherer populations relied on acorns, which, similar to manioc, require a labor intensive, multiday leaching process. Many small-scale societies have similarly exploited hardy, tropical plants called cycads for food. But cycads contain a nerve toxin. If not properly processed, they can cause neurological symptoms, paralysis, and death. Numerous societies, including hunter-gatherers, have culturally evolved an immense range of detoxification techniques for cycads. By contrast with our species, other animals have far superior abilities to detoxify plants. Humans, however, lost these genetic adaptations and evolved a dependence on cultural know-how, just to eat.

For ya, love, I will be anything ya want... even a potato.

Oh, ‘philosophy.’ You know. When you try to imagine a mirok [small pink potato] without the least reference to any you have eaten or will eat.

forty euro is wasteful, especially as it can only be used once. That small dogs fare better in small houses. That potato waffles

You're such a tiny little guy, though. Very petite, like a potato.

Slowly, Delphine began to understand that each dish was created, not merely cooked as one would cook a slice of toast. Each had its own beauty and depth: its own poetry. Course after course, the finished plates were passed among the chefs and sampled with care: small briny oysters from Corsica were nestled into a bed of pink rock salt; white asparagus were trimmed and served alongside a smoked duck salad; cream-fed pork was braised with pears and apples, and new potatoes were browned in duck fat and dusted with late summer truffles. Each dish was more amazing than the last.

I have never understood potatoes,” Sissix said. “The whole point of a potato is to cover it with salt so you don’t notice how bland it is. Why not just get a salt lick and skip the potato?” “Don’t

Last night, at a press conference, the City Council reminded everyone that the Dog Park is there for our community enjoyment and use, and so it is important that no one enter, look at, or thin about the Dog Park. They are adding a new advanced camera system to keep an eye on the great black walls of the Dog Park at all times, and if anyone is caught trying to enter it, they will be forced to enter it, and will never be heard from again. If you see hooded figures in the Dog Park, no you didn't. The hooded figures are perfectly safe, and should not be approached at any costs. The City Council ended the conference by devouring a raw potato in quick, small bites of their sharp teeth and rough tongues. No follow-up questions were asked, although there were a few follow-up screams.

Hunger was pushed out of the tall houses, in the wretched clothing that hung upon poles and lines; Hunger was patched into them with straw and rag and wood and paper; Hunger was repeated in every fragment of the small modicum of firewood that the man sawed off; Hunger stared down from the smokeless chimneys, and started up from the filthy street that had no offal, among its refuse, of anything to eat. Hunger was the inscription on the baker's shelves, written in every small loaf of his scanty stock of bad bread; at the sausage-shop, in every dead-dog preparation that was offered for sale. Hunger rattled its dry bones among the roasting chestnuts in the turned cylinder; Hunger was shred into atomics in every farthing porringer of husky chips of potato, fried with some reluctant drops of oil.

Last night, at a press conference, the City Council reminded everyone that the Dog Park is there for our community enjoyment and use, and so it is important that no one enter, look at, or think about the Dog Park. They are adding a new advanced camera system to keep an eye on the great black walls of the Dog Park at all times, and if anyone is caught trying to enter it, they will be forced to enter it, and will never be heard from again. If you see hooded figures in the Dog Park, no you didn’t. The hooded figures are perfectly safe, and should not be approached at any costs. The City Council ended the conference by devouring a raw potato in quick, small bites of their sharp teeth and rough tongues. No follow-up questions were asked, although there were a few follow-up screams. We have also received word via encrypted radio pulses about the opening of a new store: Lenny’s Bargain House of Gardenwares and Machine Parts, which until recently was that abandoned warehouse the government was using for the highly classified and completely secret tests I was telling you about last week. Lenny’s will serve as a helpful new source for all needs involving landscaping and lawn-decorating materials and also as a way for the government to unload all the machines and failed tests and dangerous substances that otherwise would be wasted on things like “safe disposal” or “burying in a concrete tomb until the sun goes out.” Get out to Lenny’s for their big grand opening sale. Find eight government secrets and get a free kidnapping and personality reassignment so that you’ll forget you found them!

The least filling food was croissants, while the most filling was plain white potatoes. The USDA reports that a small croissant and a medium potato both have about 170 calories. This study suggests you’d have to eat about seven croissants, 1,190 calories, to experience the same fullness you’d get from a single potato. The key quality that made a food filling: how heavy its 240-calorie serving size was.

By now I was feeling the shame but also defiance. Like here, I'm carrying the banner for all of you who cut off a little piece of cake wanting a big one, who spend a good third of your waking hours feeling bad about your desires, who infect those with whom you work and live with your judgements and pronouncements, you on the program who tally points all day long, every day, let's see, 7 for breakfast, I'm going to need only 3 or 4 for lunch, what the hell can I have for so little, oh, I know, broth and a salad with very little dressing. And broth is good! Yes! So chickeny! That's what we tell ourselves, we who cannot eat air without gaining, we who eat the asparagus longing for the potatoes au gratin, for the fettucine Alfredo, for the pecan pie. And if you're one of those who doesn't, stop right here, you are not invited to the rest of this story.

A naturalist should look at the world with warm affection, if not ardent love. The life the scalpel has ended ought to be honored by a caring, devoted appreciation for that creature’s unrepeatable individuality, and for the fact that, at the same time, strange as this may seem, this life stands for the entire natural kingdom. Examined with attention, the dissected hare illuminates the parts and properties of all other animals and, by extension, their environment. The hare, like a blade of grass or a piece of coal, is not simply a small fraction of the whole but contains the whole within itself. This makes us all one. If anything, because we are all made of the same stuff. Our flesh is the debris of dead stars, and this is also true of the apple and its tree, of each hair on the spider’s legs, and of the rock rusting on planet Mars. Each minuscule being has spokes radiating out to all of creation. Some of the raindrops falling on the potato plants in your farm back in Sweden were once in a tiger’s bladder. From one living thing, the properties of any other may be predicted. Looking at any particle with sufficient care, and following the chain that links all things together, we can arrive at the universe—the correspondences are there, if the eye is skillful enough to detect them. The guts of the anatomized hare faithfully render the picture of the entire world. And because that hare is everything, it is also us. Having understood and experienced this marvelous congruity, man can no longer examine his surroundings merely as a surface scattered with alien objects and creatures related to him only by their usefulness. The carpenter who can only devise tabletops while walking through the forest, the poet who can only remember his own private sorrows while looking at the falling snow, the naturalist who can only attach a label to every leaf and a pin to every insect—all of them are debasing nature by turning it into a storehouse, a symbol, or a fact. Knowing nature, Lorimer would often say, means learning how to be. And to achieve this, we must listen to the constant sermon of things. Our highest task is to make out the words to better partake in the ecstasy of existence.

July" The figs we ate wrapped in bacon. The gelato we consumed greedily: coconut milk, clove, fresh pear. How we’d dump hot espresso on it just to watch it melt, licking our spoons clean. The potatoes fried in duck fat, the salt we’d suck off our fingers, the eggs we’d watch get beaten ’til they were a dizzying bright yellow, how their edges crisped in the pan. The pink salt blossom of prosciutto we pulled apart with our hands, melted on our eager tongues. The green herbs with goat cheese, the aged brie paired with a small pot of strawberry jam, the final sour cherry we kept politely pushing onto each other’s plate, saying, No, you. But it’s so good. No, it’s yours. How I finally put an end to it, plucked it from the plate, and stuck it in my mouth. How good it tasted: so sweet and so tart. How good it felt: to want something and pretend you don’t, and to get it anyway.

Without the continued existence of the democratic system and of publicly funded education and research, however, most current teachers and intellectuals would be unemployed or their income would fall to a small fraction of its present level. Instead of researching the syntax of Ebonics, the love life of mosquitoes, or the relationship between poverty and crime for $100 grand a year, they would research the science of potato growing or the technology of gas pump operation for $20 grand.

Kids in aprons appeared, putting tureens of vegetable soup on the tables and plates of boiled eggs, potatoes and lentils, bowls of endive-and-radish salad, small rounds of cheese and loaves of brown bread, all looking quite delicious, in Zoe's opinion.

potatoes, melons, and fruit trees in the long backyards behind their houses. He gave out seeds and bulbs. The town came to life. The Rosetans began raising pigs in their backyards and growing grapes for homemade wine. Schools, a park, a convent, and a cemetery were built. Small shops and bakeries and restaurants and bars opened along Garibaldi Avenue. More than a dozen factories sprang up making blouses for the garment trade. Neighboring Bangor was largely Welsh and English, and the next town over was overwhelmingly German, which meant—given

Gently boiling potatoes make a sound not unlike a small stream moving quickly over rocks. I thought it would be perfect for one of those ambient-noise tapes: The Ocean; Wind in the Pine Trees; Boiling Potatoes. It was very soothing. I measured baking powder to its dulcet tones.

Give Me The Simple Life" I don't believe in frettin' and grievin' Why mess around with strife' I never was cut out to step and strut out Give me the simple life Some find it pleasant dining on pheasant Those things roll off my knife Just serve me tomatoes and mashed potatoes Give me the simple life A cottage small if all I'm after Not one that's spacious and wide A house that rings with joy and laughter And the ones you love inside Some like the high road, I like the low road Free from the care and strife Sounds corny and seedy, but yes, indeed Give me the simple life

Everything on offer was robustly Scottish and not in the least appealing to someone from Iowa. (I believe I can speak for my entire state on this.) The dinner options featured a plate of haggis, neeps and tatties, and the snacks included Tunnock’s teacake, haggis-flavored potato chips, and Mrs. Tilly’s Scottish Tablet, which sounded to me not at all like a food but more like something you would put in a tub of warm water and immerse sore feet in. I would imagine it makes a fizzing sound and produces streams of ticklish bubbles. The drinks were all Scottish, too, even the water. I ordered a Tennent’s lager. It

Glasgow? Isn’t that in Sweden?” Dody was asking. He shook his head. “Scotland.” “Oh, yes, Scotland. Why, you must know Sean Connery then? He’s Scottish. Or is he German?” Des bit back a smile. “He is Scottish, but no, I never had the pleasure.” “Really? That’s surprising. Sweden is such a small country.” “Scotland.” “What? Oh, yes. Scotland. Why did you move from there, dear? Was it because of the potatoes?” She patted his hand sympathetically. “The potatoes?” “Potato famine was in Ireland, Mom,” Jasper said, banging the oven door shut. “In the 1840s,” I added, wanting to show off a little of my vast wealth of useless, esoteric facts.

She's worked alongside him as they built their house on the vacant lot behind the sweet house and cultivated a small but fertile patch of cassava and sweet potatoes. Along the side wall of the house, a paradise of colors: tender pink hibiscus, fiery flamingo flowers, delicate purple orchids, and plump, juicy red protea.

When spring came I dug up the garden and planted it, and weeded it, and prayed over it, and fidgeted; and almost three years of lying fallow had agreed with it, because it produced radishes the size of onions, potatoes the size of melons, and melons the size of small sheep. The herb border ran wild, and the air smelled wonderful.

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

The keeper, who is at once gravedigger and church beadle (thus making a double profit out of the parish corpses), has taken advantage of the unused plot of ground to plant potatoes there. From year to year, however, his small field grows smaller, and when there is an epidemic, he does not know whether to rejoice at the deaths or regret the burials.

The house had a small galley kitchen where my mother performed daily miracles, stretching a handful into a potful, making the most of what we raised. Cooking mostly from memory and instinct, she took a packet of meat, a bunch of greens or a bag of peas, a couple of potatoes, a bowl of flour, a cup of cornmeal, a few tablespoons of sugar, added a smattering of this and a smidgeon of that, and produced meals of rich and complementary flavors and textures. Delicious fried chicken, pork chops, and steak, sometimes smothered with hearty gravy, the meat so tender that it fell from the bone. Cob-scraped corn pan-fried in bacon drippings, served with black-eyed peas and garnished with thick slices of fresh tomato, a handful of diced onion, and a tablespoon of sweet pickle relish. A mess of overcooked turnips simmering in neck-bone-seasoned pot liquor, nearly black—tender and delectable. The greens were minced on the plate, doused with hot pepper sauce, and served with a couple sticks of green onions and palm-sized pieces of hot-water cornbread, fried golden brown, covered with ridges from the hand that formed them, crispy shell, crumbly soft beneath.

The dinner is delicious- the poivre sauce is perfect with the medium-rare duck, which cuts like butter. The potatoes are creamy, well seasoned, and cheesy, the rabe bright green, croquant and garlicky. Gustav has brought along a bottle of Cru Bourgeois, and I'm drinking it like grape juice. Dessert is an assortment of small tarts- vanilla crème brûlée with a chocolate crust, key lime, and pear.

but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people. =Potato Soup= 4 Potatoes 3 Pints of Milk Piece of Butter size of an Egg Small piece of Onion Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then

Don’t tell me. I have been there. No longer ago than last Tuesday—or was it last Monday?—I went into one of those big restaurants on the Unter den Linden and ordered a small steak, French fried potatoes, a piece of pie and a cup of coffee—and what do you think those thieves charged me for it? Three marks fifty. That’s eighty-seven and a half cents. Why, a man could have got the same meal at home for a dollar.

Ribbons, balloons, paper flowers, candies, diapers, and dolls. An aarti tray was set up by the shrine. A long table was covered in confetti and an assortment of food: little square cakes that resembled building blocks spelling out “Welcome Baby Shah,” cups with veggie dip and long slivers of vegetables, lettuce wraps, and a watermelon carved into a baby stroller filled with fruit balls. Alongside that were silver platters of warm vegetable samosas and bowls of a dark green chutney with spicy jalapeño, and sweet date and tangy tamarind chutney. Potato and onion pakora came next, fried golden brown with hints of green herbs and creamy raita. I knew I had to get some dabeli before those went fast and plucked a small bun of what was essentially a spiced potato burger topped with peanuts and pomegranate seeds. There was, of course,

She was very ugly - the ugliest person you ever saw in your life! Her hair was scraped into a bun, sticking straight out at the back of her head like a teapot handle; and her face was round and wrinkly, and she had eyes like two little black boot-buttons. And her nose! - she had a nose like two potatoes. She wore a rusty black dress right up to the top of her neck and right down to her button boots, and a rusty black jacket and a rusty black bonnet, all trimmed with trembly black jet, with her teapot-handled of a bun sticky out at the back. And she carried a small brown case and a large black stick, and she had a very fierce expression indeed on her wrinkly, round, brown face. But what you noticed most of all was that she had one huge front Tooth, sticking right out like a tombstone over her lower lip. You never, in the whole of your life, ever saw such a Tooth!

I tore open a bag of truffle chips---really truffle-flavored potato chips---that cost $3.95: a novelty I'd never buy on my own. I shook them onto a small plate and the scent of truffles, at once earthy and faintly metallic, filled the air. That scent always triggers a free-floating longing in me, the ache of a bittersweet memory, but with no specific memory attached. (Did such poignancy make the chips worth twice as much as the Lay's?)

The builders did not know the uses to which their work would descend; they made a new house with the stones of the old castle; year by year, generation after generation, they enriched and extended it; year by year the great harvest of timber in the park grew to ripeness; until, in sudden frost, came the age of Hooper; the place was desolate and the work all brought to nothing; Quomodo sedet sola civitas. Vanity of vanities, all is vanity. ‘And yet,’ I thought, stepping out more briskly towards the camp, where the bugles after a pause had taken up the second call and were sounding ‘Pick-em-up, pick-em-up, hot potatoes’, ‘and yet that is not the last word; it is not even an apt word; it is a dead word from ten years back. ‘Something quite remote from anything the builders intended, has come out of their work, and out of the fierce little human tragedy in which I played; something none of us thought about at the time; a small red flame - a beaten-copper lamp of deplorable design relit before the beaten-copper doors of a tabernacle; the flame which the old knights saw from their tombs, which they saw put out; that flame burns again for other soldiers, far from home, farther, in heart, than Acre or Jerusalem. It could not have been lit but for the builders and the tragedians, and there I found it this morning, burning anew among the old stones.

But all this is still small potatoes compared to 1009’s fascinating and potentially malevolent toilet. A harmonious concordance of elegant form and vigorous function, flanked by rolls of tissue so soft as to be without the usual perforates for tearing, my toilet has above it this sign: THIS TOILET IS CONNECTED TO A VACUUM SEWAGE SYSTEM. PLEASE DO NOT THROW INTO THE TOILET ANYTHING THAN ORDINARY TOILET WASTE AND TOILET PAPER 70 Yes that’s right a vacuum toilet. And, as with the exhaust fan above, not a lightweight or unambitious vacuum. The toilet’s flush produces a brief but traumatizing sound, a kind of held high-B gargle, as of some gastric disturbance on a cosmic scale. Along with this sound comes a concussive suction so awesomely powerful that it’s both scary and strangely comforting—your waste seems less removed than hurled from you, and hurled with a velocity that lets you feel as though the waste is going to end up someplace so far away from you that it will have become an abstraction… a kind of existential-level sewage treatment.

We therefore discussed the circumstance of the Captain taking a poor old woman's dinner out of her hands one very slippery Sunday. He had met her returning from the bakehouse as he came from church, and noticed her precarious footing; and, with the grave dignity with which he did everything, he relieved her of her burden, and steered along the street by her side, carrying her baked mutton and potatoes safely home. This was thought very eccentric; and it was rather expected that he would pay a round of calls, on the Monday morning, to explain and apologise to the Cranford sense of propriety: but he did no such thing: and then it was decided that he was ashamed, and was keeping out of sight. In a kindly pity for him, we began to say, "After all, the Sunday morning's occurrence showed great goodness of heart," and it was resolved that he should be comforted on his next appearance amongst us; but, lo! he came down upon us, untouched by any sense of shame, speaking loud and bass as ever, his head thrown back, his wig as jaunty and well-curled as usual, and we were obliged to conclude he had forgotten all about Sunday.

Risking a glance at the dignified young man beside her- what was his name?- Mr. Arthurson, Arterton?- Pandora decided to try her hand at some small talk. "It was very fine weather today, wasn't it?" she said. He set down his flatware and dabbed at both corners of his mouth with his napkin before replying. "Yes, quite fine." Encouraged, Pandora asked, "What kind of clouds do you like better- cumulus or stratocumulus?" He regarded her with a slight frown. After a long pause, he asked, "What is the difference?" "Well, cumulus are the fluffier, rounder clouds, like this heap of potatoes on my plate." Using her fork, Pandora spread, swirled, and dabbed the potatoes. "Stratocumulus are flatter and can form lines or waves- like this- and can either form a large mass or break into smaller pieces." He was expressionless as he watched her. "I prefer flat clouds that look like a blanket." "Altostratus?" Pandora asked in surprise, setting down her fork. "But those are the boring clouds. Why do you like them?" "They usually mean it's going to rain. I like rain." This showed promise of actually turning into a conversation. "I like to walk in the rain, too," Pandora exclaimed. "No, I don't like to walk in it. I like to stay in the house." After casting a disapproving glance at her plate, the man returned his attention to eating. Chastened, Pandora let out a noiseless sigh. Picking up her fork, she tried to inconspicuously push her potatoes into a proper heap again. Fact #64 Never sculpt your food to illustrate a point during small talk. Men don't like it. As Pandora looked up, she discovered Phoebe's gaze on her. She braced inwardly for a sarcastic remark. But Phoebe's voice was gentle as she spoke. "Henry and I once saw a cloud over the English Channel that was shaped in a perfect cylinder. It went on as far as the eye could see. Like someone had rolled up a great white carpet and set it in the sky." It was the first time Pandora had ever heard Phoebe mention her late husband's name. Tentatively, she asked, "Did you and he ever try to find shapes in the clouds?" "Oh, all the time. Henry was very clever- he could find dolphins, ships, elephants, and roosters. I could never see a shape until he pointed it out. But then it would appear as if by magic." Phoebe's gray eyes turned crystalline with infinite variations of tenderness and wistfulness. Although Pandora had experienced grief before, having lost both parents and a brother, she understood that this was a different kind of loss, a heavier weight of pain. Filled with compassion and sympathy, she dared to say, "He... he sounds like a lovely man." Phoebe smiled faintly, their gazes meeting in a moment of warm connection. "He was," she said. "Someday I'll tell you about him." And finally Pandora understood where a little small talk about the weather might lead.

Hush little baby, don’t you cry, Mama’s gonna sing you a lullaby, and if that mockingbird don’t sing, Papa’s gonna buy you a diamond ring. Mama, Dada, uh-oh, ball. Good night tree, good night stars, good night moon, good night nobody. Potato stamps, paper chains, invisible ink, a cake shaped like a flower, a cake shaped like a horse, a cake shaped like a cake, inside voice, outside voice. If you see a bad dog, stand still as a tree. Conch shells, sea glass, high tide, undertow, ice cream, fireworks, watermelon seeds, swallowed gum, gum trees, shoes and ships and sealing wax, cabbages and kings, double dares, alphabet soup, A my name is Alice and my boyfriend’s name is Andy, we come from Alabama and we like apples, A my name is Alice and I want to play the game of looooove. Lightning bugs, falling stars, sea horses, goldfish, gerbils eat their young, please, no peanut butter, parental signature required, #1 Mom, show-and-tell, truth or dare, hide-and-seek, red light, green light, please put your own mask on before assisting, ashes, ashes, we all fall down, how to keep the home fires burning, date night, family night, night-night, May came home with a smooth round stone as small as the world and as big as alone. Stop, Drop, Roll. Salutations, Wilbur’s heart brimmed with happiness. Paper valentines, rubber cement, please be mine, chicken 100 ways, the sky is falling. Monopoly, Monopoly, Monopoly, you be the thimble, Mama, I’ll be the car.

For the primo piatto, the chef had chosen to serve a dish he called gnocchi- small dumplings made with potato flour. It was an unusual dish as potatoes were a rarity from the New World and largely unknown. The gnocchi were simply dressed in browned butter and sage and then dusted with freshly grated Parmigiano-Reggiano. It was a plain presentation with no garnish, and it was accompanied by a white table wine of no special distinction. My mouth watered as I carried the gnocchi up to the dining room. I'd tasted one dumpling in the kitchen, and I loved the earthy flavor as well as the way it resisted when I sank my teeth in. The butter and sage coated my mouth so that the taste lasted even after I swallowed. I liked the way it felt in my stomach, solid and nourishing, and I looked forward to learning how to make it.

Queen of the Night Salsa 2.0 This is a jazzed-up version of an earlier recipe from our Precious Darlin’ George. He is ever seeking new and more delicious ways to please us and we adore him for this and other reasons.   MIX ALL THIS stuff together—1 15-ounce can drained and rinsed black beans, 1 11-ounce can Niblets corn, 1 small can chopped green chilis, 1 small can chopped black olives, 2 to 3 chopped fresh tomatoes, at least 8 ounces shredded Monterey Jack, 1 bunch chopped green onions, some cilantro (fresh or dried, to taste), 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 to 3/4 of a 16-ounce bottle of Wishbone Robusto Italian dressing, and a whole big lot of chopped-up bacon. Obviously, the more bacon, the better—duh. Chill all that overnight in the refrigerator and then eat it all at one sitting the next day with Fritos.

These domestic accounts—which take up a lot of the nearly six-hundred-page compilation of his travel, war, and domestic diaries published in 2009—stand out in his work as records of something almost antithetical to the subjects of a political writer: places in which nothing was seriously wrong and no conflicts raged. The minor troubles—a jackdaw hanging around the chicken coops, potatoes rotted by frost, goats terrified by thunder, birds eating the strawberries, greenfly on the roses, and lots of slugs—worked against the gardener’s agenda but not against any law of nature or morality. The majority of his entries are concerned with his own activity with his domesticated plants and animals, but he makes notes as well on the agricultural fields beyond and the wild things around him. Occasional speculations and small experiments are also recorded.

Once again, you have sworn to yourself: You will go slowly. You will eat half - no, a quarter! - of what's shoved before you. You will leave feeling chaste, clean, ascetic, reduced. There is perhaps as little reason to count on this as there has been for the past hundred visits. As little reason as to hope that this will be the day when your conversation with your family will finally end in understanding instead of the opposite. Hope dies last, though. Was it not also Chekhov who wrote 'The Siren,' a seven-page ode to food in the Russian mouth - 'Good Lord! and what about duck? If you take a duckling, one that has had a taste of the ice during the first frost, and roast it, and be sure to put the potatoes, cut small, of course, in the dripping-pan too, so that they get browned to a turn and soaked with duck fat and . . .' You come from a people who eat.

free.” On the edge of town, Fitzgerald saw a sight “that has never left my memory. It was a picture story of the death of one 82nd Airborne trooper. He had occupied a German foxhole and made it his personal Alamo. In a half circle around the hole lay the bodies of nine German soldiers. The body closest to the hole was only three feet away, a potato masher [grenade] in its fist.II The other distorted forms lay where they had fallen, testimony to the ferocity of the fight. His ammunition bandoliers were still on his shoulders, empty of M-1 clips. Cartridge cases littered the ground. His rifle stock was broken in two. He had fought alone and, like many others that night, he had died alone. “I looked at his dog tags. The name read Martin V. Hersh. I wrote the name down in a small prayer book I carried, hoping someday I would meet someone who knew him. I never did.”34

The Americans fished on, not hoping for much anymore, perhaps for a miracle, searching for small things to be happy about, because they were Americans and this was what their upbringings had taught them to do. They found a brief happiness, for example, in the potato chips that came to their rooms on expensive china and in the genuinely hopeful way the hotel girl asked if they’d had any luck. They took pleasure in their morning calls to the Lufthansa man, his wriggly explanations for the canceled flights to Norway. They smiled at the way a church had been built so the setting sun hit it high and perfect and orange, and the way they could follow the river to a park where miniskirted women lay in the grass with headphones clamped over their ears, and even at the way the little student-girls came filing down at noon behind their English-teaching beauty to call them fools.

Ah reckon we can git us some rest'rant vittles," Pa said, and led her along the pier toward the Barkley Cove Diner. Kya had never eaten restaurant food; had never set food inside. Her heart thumped as she brushed dried mud from her way-too-short overalls and patted down her tangled hair. As Pa opened the door, every customer paused mid-bite. A few men nodded faintly at Pa; the women frowned and turned their heads. One snorted, "Well, they prob'ly can't read the shirt and shoes required." Pa motioned for her to sit at a small table overlooking the wharf. She couldn’t read the menu, but he told her most of it, and she ordered fried chicken, mashed potatoes, gravy, white acre peas, and biscuits fluffy as fresh-picked cotton. He had fried shrimp, cheese grits, fried “okree,” and fried green tomatoes. The waitress put a whole dish of butter pats perched on ice cubes and a basket of cornbread and biscuits on their table, and all the sweet iced tea they could drink. Then they had blackberry cobbler with ice cream for dessert.

In the end, even the other boys ddn't want it to be over - for two weeks they smoked, flirted, and drank, away from the eyes of their parents. And they learned how to do things. That country, with its chronic breakdowns and shortages, made resourceful improvisers out of the clumsiest hands. A quarter of a century later, at family gatherings in San Francisco and Omaha and Chicago and New Jersey and Brooklyn, we children had to marvel at the hands of our fathers: small, rough with work - sometimes cracked with it - the thumbs squat and broad. Whether molecular biologists, programmers, or taxi drivers, they could dismantle radios, singe potatoes in firepits, swim to the other side of the lake - oh, how these tense men untensed at the sight of a rural body of water - get a chandelier to hang from the ceiling, and strum a guitar. They still worse the mustaches and trimmed beards of their youth, and they were beyond the reach of American fashion. To us, their Americanized children, these men were rigid, frightened, and withdrawn. But you had to love their hands.

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.

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

The wedding rehearsal itself was uneventful until Father Johnson decided it was time to show Marlboro Man and me the proper way to walk to the marriage altar. Evidently, all of Father Johnson’s theological studies and work was destined to culminate in whether or not Marlboro Man and I approached the altar in the perfectly correct and proper way, because he was intent on driving the point home. “At this point,” Father Johnson instructed, “you’ll start to turn and Ree will take your arm.” He lightly pushed Marlboro Man in the proper direction, and the two of us began walking forward. “Nope, nope, nope,” Father Johnson said authoritatively. “Come back, come back.” Marlboro Man’s college friends snickered. “Oh…what did we do wrong?” I asked Father Johnson humbly. Maybe he’d discovered the truth about the collages. He showed us again. Marlboro Man was to turn and begin walking, then wait for me briefly. Then, as I took his arm, he was to lead me to the altar. Wait. Wasn’t that what we just did? We tried again, and Father Johnson corrected us…again. “Nope, nope, nope,” he said, pulling us both by the arm until we were back in our starting position. Marlboro Man’s friends chuckled. My stomach growled. And Marlboro Man kept quietly restrained, despite the fact that he was being repeatedly corrected by his fiancée’s interim minister for something that arguably wasn’t all that relevant to the commitment we were making to spend the rest of our lives together. We went through no fewer than seven more takes, and with each redo I began to realize that this was Father Johnson’s final test for us. Forget the collage assignment--that was small potatoes. Whether we could keep our cool and take instruction when a nice steak dinner and drinks awaited us at the country club was Father Johnson’s real decider of whether or not Marlboro Man and I were mature, composed, and levelheaded enough to proceed with the wedding. And while I knew Marlboro Man would grit his teeth and bear it, I wasn’t entirely sure I could. But I didn’t have to. On the beginning of the eighth run, just after Father Johnson gave us another “Nope. You’re not getting it right, kids…” Mike’s loud voice echoed throughout the wood-and-marble sanctuary. “Oh, c-c-c-c-come on, Father Johnson!” The chuckles turned into laughter. And out of the corner of my eye I saw Tony giving Mike a subtle high five. Thank goodness for Mike. He was hungry. He wanted to get on to the party.

The night before, Um-Nadia came over with her small wooden box stuffed with handwritten recipes, dishes Um-Nadia hadn't prepared or eaten in the thirty-five years since she and Mireille had left Lebanon. Some were recipes for simple, elegant dishes of rice pilafs and roasted meats, others were more exotic dishes of steamed whole pigeons and couscous or braised lambs' brains in broth. And they discussed ingredients and techniques until late in the night. Um-Nadia eventually fell asleep on the hard couch in the living room, while Sirine's uncle dozed across from her in his armchair. But Sirine stayed up all night, checking recipes, chopping, and preparing. She looked up Iraqi dishes, trying to find the childhood foods that she'd heard Han speak of, the sfeehas- savory pies stuffed with meat and spinach- and round mensaf trays piled with lamb and rice and yogurt sauce with onions, and for dessert, tender ma'mul cookies that dissolve in the mouth. She stuffed the turkey with rice, onions, cinnamon, and ground lamb. Now there are pans of sautéed greens with bittersweet vinegar, and lentils with tomato, onion, and garlic on the stove, as well as maple-glazed sweet potatoes, green bean casserole, and pumpkin soufflé.

About a mile beyond Tumbleweed he parked in a grove of willow trees beside a narrow stream. The grounds were set with many long wooden tables and benches, and overhead were strings of small electric lights. “Come on, gals,” said Tex. “We’re goin’ to put on a big feed!” He led them toward a long serving table. Four men passed by, each carrying a shovel bearing a big burlap-wrapped package. These were dumped onto the table. “There goes the meat,” said Bud. “It’s been buried in the barbecue pit since last night.” “Cookin’ nice an’ slow over hot stones,” Tex added. “When the burlap fell away, the fragrance of the steaming meat was irresistible. All the girls enjoyed generous servings, with a spicy relish and potato salad. By the time they had finished their desserts of ice cream and Nancy’s chocolate cake, the colored lights overhead came on. A stout middle-aged man mounted the dance platform in the center of the grove and announced that he was master of ceremonies. Seeing Bud’s guitar, he called on him for some cowboy songs. Bud played “I’m a Lonesome Cowboy,” and everyone joined in enthusiastically. He followed with a number of other old favorites. Finally he strummed some Gold Rush songs, including “Sweet Betsy from Pike.

My dwelling was small, and I could hardly entertain an echo in it; but it seemed larger for being a single apartment and remote from neighbors. All the attractions of a house were concentrated in one room; it was kitchen, chamber, parlor, and keeping-room; and whatever satisfaction parent or child, master or servant, derive from living in a house, I enjoyed it all. Cato says, the master of a family (patremfamilias) must have in his rustic villa "cellam oleariam, vinariam, dolia multa, uti lubeat caritatem expectare, et rei, et virtuti, et gloriae erit," that is, "an oil and wine cellar, many casks, so that it may be pleasant to expect hard times; it will be for his advantage, and virtue, and glory." I had in my cellar a firkin of potatoes, about two quarts of peas with the weevil in them, and on my shelf a little rice, a jug of molasses, and of rye and Indian meal a peck each. I sometimes dream of a larger and more populous house, standing in a golden age, of enduring materials, and without gingerbread work, which shall still consist of only one room, a vast, rude, substantial, primitive hall, without ceiling or plastering, with bare rafters and purlins supporting a sort of lower heaven over one's head—useful to keep off rain and snow, where the king and queen posts stand out to receive your homage, when you have done reverence to the prostrate Saturn of an older dynasty on stepping over the sill; a cavernous house, wherein you must reach up a torch upon a pole to see the roof; where some may live in the fireplace, some in the recess of a window, and some on settles, some at one end of the hall, some at another, and some aloft on rafters with the spiders, if they choose; a house which you have got into when you have opened the outside door, and the ceremony is over; where the weary traveller may wash, and eat, and converse, and sleep, without further journey; such a shelter as you would be glad to reach in a tempestuous night, containing all the essentials of a house, and nothing for house-keeping; where you can see all the treasures of the house at one view, and everything hangs upon its peg, that a man should use; at once kitchen, pantry, parlor, chamber, storehouse, and garret; where you can see so necessary a thing, as a barrel or a ladder, so convenient a thing as a cupboard, and hear the pot boil, and pay your respects to the fire that cooks your dinner, and the oven that bakes your bread, and the necessary furniture and utensils are the chief ornaments; where the washing is not put out, nor the fire, nor the mistress, and perhaps you are sometimes requested to move from off the trap-door, when the cook would descend into the cellar, and so learn whether the ground is solid or hollow beneath you without stamping. A house whose inside is as open and manifest as a bird's nest, and you cannot go in at the front door and out at the back without seeing some of its inhabitants; where to be a guest is to be presented with the freedom of the house, and not to be carefully excluded from seven eighths of it, shut up in a particular cell, and told to make yourself at home there—in solitary confinement. Nowadays the host does not admit you to his hearth, but has got the mason to build one for yourself somewhere in his alley, and hospitality is the art of keeping you at the greatest distance. There is as much secrecy about the cooking as if he had a design to poison you. I am aware that I have been on many a man's premises, and might have been legally ordered off, but I am not aware that I have been in many men's houses. I might visit in my old clothes a king and queen who lived simply in such a house as I have described, if I were going their way; but backing out of a modern palace will be all that I shall desire to learn, if ever I am caught in one.

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

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

Eastern Shore Breakfast Pudding Eggs, cheddar, ham or sausage, and bread baked together in the rich tradition of English savory puddings. This rib-sticking main course is equally delicious in a vegetarian rendition. 4 thick slices white bread, torn into quarters ¾ pound cooked ham, thinly sliced and chopped (or 1 pound sausage meat, cooked and drained) 1 cup sharp cheddar cheese, grated ½ medium onion, minced 1 sweet red pepper, diced 1 tablespoon olive oil 6 eggs 2 cups milk ¼ teaspoon salt Black and red pepper to taste Pinch of nutmeg Parsley to garnish Heat the oven to 350 degrees. Butter a deep 8 x 8 inch baking dish. Lay bread in the dish, covering the bottom, and top with the ham or sausage and cheese. In a small pan, sauté the onion and red pepper in oil until fragrant and softened, about 5 minutes, and layer on top of the cheese. Whisk together the eggs and milk, salt, peppers, and nutmeg. Pour the mixture over the bread, meat, vegetables, and cheese. Bake for about one hour, until the pudding is puffed, firm, and golden brown. Tent with foil if necessary to prevent too much browning. Cut into four squares, garnish with parsley, and serve along with Old Bay potatoes (below), steamed asparagus, and broiled tomatoes. You shouldn’t see a hungry guest again until dinnertime. Note: For vegetarians, substitute for the meat a cup each of lightly steamed broccoli cut into small florets and thinly sliced, sautéed zucchini—both well drained. Serves 4.

Muggles have garden gnomes, too, you know,” Harry told Ron as they crossed the lawn. “Yeah, I’ve seen those things they think are gnomes,” said Ron, bent double with his head in a peony bush, “like fat little Santa Clauses with fishing rods. . . .” There was a violent scuffling noise, the peony bush shuddered, and Ron straightened up. “This is a gnome,” he said grimly. “Gerroff me! Gerroff me!” squealed the gnome. It was certainly nothing like Santa Claus. It was small and leathery looking, with a large, knobby, bald head exactly like a potato. Ron held it at arm’s length as it kicked out at him with its horny little feet; he grasped it around the ankles and turned it upside down. “This is what you have to do,” he said. He raised the gnome above his head (“Gerroff me!”) and started to swing it in great circles like a lasso. Seeing the shocked look on Harry’s face, Ron added, “It doesn’t hurt them — you’ve just got to make them really dizzy so they can’t find their way back to the gnomeholes.” He let go of the gnome’s ankles: It flew twenty feet into the air and landed with a thud in the field over the hedge. “Pitiful,” said Fred. “I bet I can get mine beyond that stump.” Harry learned quickly not to feel too sorry for the gnomes. He decided just to drop the first one he caught over the hedge, but the gnome, sensing weakness, sank its razor-sharp teeth into Harry’s finger and he had a hard job shaking it off — until — “Wow, Harry — that must’ve been fifty feet. . . .” The air was soon thick with flying gnomes.

Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate." Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate. "Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued. Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all. "And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam." The queen and the princess nodded and started to eat the ceviche. "Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears. "The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied. Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.

There was one part of the house I had not yet visited, and I went there now. The chapel showed no ill effects of its long neglect. The paint was as fresh and bright as ever. And the lamp burned once more before the altar. I said a prayer — an ancient, newly-learned form of words, and left, turning towards the camp; and as I walked back, and the cook-house bugle sounded ahead of me,I thought:— The builders did not know the uses to which their work would descend; they made a new house with the stones of the old castle. Year by year the great harvest of timber in the park grew to ripeness; until, in sudden frost, came the Age of Hooper; the place was desolate and the work all brought to nothing; Quomodo sedet sola civitas. Vanity of vanities, all is vanity. And yet, I thought, stepping out more briskly towards the camp, where the bugles after a pause had taken up the second call and were sounding Pick-em-up, Pick-em-up , hot potatoes — and yet that is not the last word; it is not even an apt word; it is a dead word from ten years back. Something quite remote from anything the builders intended had come out of their work and out of the fierce little human tragedy in which I played; something none of us thought about at the time: a small red flame, a beaten copper lamp of deplorable design, relit before the beaten copper doors of a tabernacle; the flame, which the old knights saw from their tombs, which they saw put out; that flame burns again for other soldiers, far from home, farther, in heart, than Acre or Jerusalem. It could not have been lit but for the builders and the tragedians. And there I found it this morning, burning anew among the old stones.

You... you were telling me about your diet?" "Well, mostly I was raised on milk, potatoes, dulse, fish-" "I beg your pardon, did you say 'dulse'? What is that, exactly?" "A kind of seaweed," MacRae said. "As a lad, it was my job to go out at low tide before supper and cut handfuls of it from the rocks on shore." He opened a cupboard to view a small store of cooking supplies and utensils. "It goes in soup, or you can eat it raw." He glanced at her over his shoulder, amusement touching his lips as he saw her expression. "Seaweed is the secret to good health?" Merritt asked dubiously. "No, milady, that would be whisky. My men and I take a wee dram every day." Seeing her perplexed expression, her continued, "Whisky is the water of life. It warms the blood, keeps the spirits calm, and the heart strong." "I wish I liked whisky, but I'm afraid it's not to my taste." MacRae looked appalled. "Was it Scotch whisky?" "I'm not sure," she said. "Whatever it was, it set my tongue on fire." "It was no' Scotch, then, but rotgut. Islay whisky starts as hot as the devil's whisper... but then the flavors come through, and it might taste of cinnamon, or peat, or honeycomb fresh from the hive. It could taste of a long-ago walk on a winter's eve... or a kiss you once stole from your sweetheart in the hayloft. Whisky is yesterday's rain, distilled with barley into a vapor that rises like a will-o'-the-wisp, then set to bide its time in casks of good oak." His voice had turned as soft as a curl of smoke. "Someday we'll have a whisky, you and I. We'll toast health to our friends and peace to our foes... and we'll drink to the loves lost to time's perishing, as well as those yet to come.

How did wheat convince Homo sapiens to exchange a rather good life for a more miserable existence? What did it offer in return? It did not offer a better diet. Remember, humans are omnivorous apes who thrive on a wide variety of foods. Grains made up only a small fraction of the human diet before the Agricultural Revolution. A diet based on cereals is poor in minerals and vitamins, hard to digest, and really bad for your teeth and gums. Wheat did not give people economic security. The life of a peasant is less secure than that of a hunter-gatherer. Foragers relied on dozens of species to survive, and could therefore weather difficult years even without stocks of preserved food. If the availability of one species was reduced, they could gather and hunt more of other species. Farming societies have, until very recently, relied for the great bulk of their calorie intake on a small variety of domesticated plants. In many areas, they relied on just a single staple, such as wheat, potatoes or rice. If the rains failed or clouds of locusts arrived or if a fungus infected that staple species, peasants died by the thousands and millions. Nor could wheat offer security against human violence. The early farmers were at least as violent as their forager ancestors, if not more so. Farmers had more possessions and needed land for planting. The loss of pasture land to raiding neighbours could mean the difference between subsistence and starvation, so there was much less room for compromise. When a foraging band was hard-pressed by a stronger rival, it could usually move on. It was difficult and dangerous, but it was feasible. When a strong enemy threatened an agricultural village, retreat meant giving up fields, houses and granaries. In many cases, this doomed the refugees to starvation. Farmers, therefore, tended to stay put and fight to the bitter end.

Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside.

Business leadership is based on two elements: vision and technical competence. Top people in a given industry always embody at least one of those two elements. Sometimes, but rarely, they embody both of them. Simply put, vision is the ability to see what other people don’t. It’s a Ford executive named Lee Iacocca realizing that a market existed for an automobile that was both a racing car and a street vehicle—and coming up with the Mustang. It’s Steven Jobs realizing that computers needed to be sold in a single box, like a television sets, instead of piece by piece. About one hundred years ago, Walter Chrysler was a plant manager for a locomotive company. Then he decided to go into the car business, which was a hot new industry at the time. The trouble was, Walter Chrysler didn’t know a lot about cars, except that they were beginning to outnumber horses on the public roadways. To remedy this problem, Chrysler bought one of the Model T Fords that were becoming so popular. To learn how it worked, he took it apart and put it back together. Then, just to be sure he understood everything, he repeated this. Then, to be absolutely certain he knew what made a car work, he took it apart and put it together forty-eight more times, for a grand total of fifty. By the time he was finished, Chrysler not only had a vision of thousands of cars on American highways, he also had the mechanical details of those cars engraved in his consciousness. Perhaps you’ve seen the play called The Music Man. It’s about a fast-talking man who arrives in a small town with the intention of hugely upgrading a marching band. However, he can’t play any instruments, doesn’t know how to lead a band, and doesn’t really have any musical skills whatsoever. The Music Man is a comedy, but it’s not totally unrealistic. Some managers in the computer industry don’t know how to format a document. Some automobile executives could not change a tire. There was once even a vice president who couldn’t spell potato. It’s not a good idea to lack the fundamental technical skills of your industry, and it’s really not a good idea to get caught lacking them. So let’s see what you can do to avoid those problems.

The foragers’ secret of success, which protected them from starvation and malnutrition, was their varied diet. Farmers tend to eat a very limited and unbalanced diet. Especially in premodern times, most of the calories feeding an agricultural population came from a single crop – such as wheat, potatoes or rice – that lacks some of the vitamins, minerals and other nutritional materials humans need. The typical peasant in traditional China ate rice for breakfast, rice for lunch and rice for dinner. If she was lucky, she could expect to eat the same on the following day. By contrast, ancient foragers regularly ate dozens of different foodstuffs. The peasant’s ancient ancestor, the forager, may have eaten berries and mushrooms for breakfast; fruits, snails and turtle for lunch; and rabbit steak with wild onions for dinner. Tomorrow’s menu might have been completely different. This variety ensured that the ancient foragers received all the necessary nutrients. Furthermore, by not being dependent on any single kind of food, they were less liable to suffer when one particular food source failed. Agricultural societies are ravaged by famine when drought, fire or earthquake devastates the annual rice or potato crop. Forager societies were hardly immune to natural disasters, and suffered from periods of want and hunger, but they were usually able to deal with such calamities more easily. If they lost some of their staple foodstuffs, they could gather or hunt other species, or move to a less affected area. Ancient foragers also suffered less from infectious diseases. Most of the infectious diseases that have plagued agricultural and industrial societies (such as smallpox, measles and tuberculosis) originated in domesticated animals and were transferred to humans only after the Agricultural Revolution. Ancient foragers, who had domesticated only dogs, were free of these scourges. Moreover, most people in agricultural and industrial societies lived in dense, unhygienic permanent settlements – ideal hotbeds for disease. Foragers roamed the land in small bands that could not sustain epidemics. The wholesome and varied diet, the relatively short working week, and the rarity of infectious diseases have led many experts to define pre-agricultural forager societies as ‘the original affluent societies’.

cap to scratch his bald head. ‘Well, you won’t miss the veg because I’ll be bringing you some every week now. I’ve always got plenty left over and I’d rather give it to you than see it waste.’ He gave a rumbling laugh. ‘I caught that young Tommy Barton digging potatoes from Percy’s plot this mornin’. Give ’im a cuff round ’is ear but I let him take what he’d dug. Poor little bugger’s only tryin’ to keep his ma from starvin’; ain’t ’is fault ’is old man got banged up for robbin’, is it?’ Tilly Barton, her two sons Tommy and Sam and her husband, lived almost opposite the Pig & Whistle. Mulberry Lane cut across from Bell Lane and ran adjacent to Spitalfields Market, and the folk of the surrounding lanes were like a small community, almost a village in the heart of London’s busy East End. Tilly and her husband had been good customers for Peggy until he lost his job on the Docks. It had come as a shock when he’d been arrested for trying to rob a little corner post office and Peggy hadn’t seen Tilly to talk to since; she’d assumed it was because the woman was feeling ashamed of what her husband had done. ‘No, of course not.’ Peggy smiled at him. A wisp of her honey-blonde hair had fallen across her face, despite all her efforts to sweep it up under a little white cap she wore for cooking. ‘I didn’t realise Tilly Barton was in such trouble. I’ll take her a pie over later – she won’t be offended, will she?’ ‘No one in their right mind would be offended by you, Peggy love.’ ‘Thank you, Jim. Would you like a cup of coffee and a slice of apple pie?’ ‘Don’t mind a slice of that pie, but I’ll take it for my docky down the allotment if that’s all right?’ Peggy assured him it was and wrapped a generous slice of her freshly cooked pie in greaseproof paper. He took it and left with a smile and a promise to see her next week just as her husband entered the kitchen. ‘Who was that?’ Laurence asked as he saw the back of Jim walking away. ‘Jim Stillman, he brought the last of the stuff from Percy’s allotment.’ Peggy’s eyes brimmed and Laurence frowned. ‘I don’t know what you’re upset for, Peggy. Percy was well over eighty. He’d had a good life – and it wasn’t even as if he was your father…’ ‘I know. He was a lot older than Mum but…Percy was a good stepfather to me, and wonderful to Mum when she was so ill after we lost Walter.’ Peggy’s voice faltered, because it still hurt her that her younger brother had died in the Great War at the tender age of seventeen. The news had almost destroyed their mother and Peggy thought of those dark days as the worst of her

And these two very old people are the father and mother of Mrs Bucket. Their names are Grandpa George and Grandma Georgina. This is Mr Bucket. This is Mrs Bucket. Mr and Mrs Bucket have a small boy whose name is Charlie Bucket. This is Charlie. How d’you do? And how d’you do? And how d’you do again? He is pleased to meet you. The whole of this family – the six grown-ups (count them) and little Charlie Bucket – live together in a small wooden house on the edge of a great town. The house wasn’t nearly large enough for so many people, and life was extremely uncomfortable for them all. There were only two rooms in the place altogether, and there was only one bed. The bed was given to the four old grandparents because they were so old and tired. They were so tired, they never got out of it. Grandpa Joe and Grandma Josephine on this side, Grandpa George and Grandma Georgina on this side. Mr and Mrs Bucket and little Charlie Bucket slept in the other room, upon mattresses on the floor. In the summertime, this wasn’t too bad, but in the winter, freezing cold draughts blew across the floor all night long, and it was awful. There wasn’t any question of them being able to buy a better house – or even one more bed to sleep in. They were far too poor for that. Mr Bucket was the only person in the family with a job. He worked in a toothpaste factory, where he sat all day long at a bench and screwed the little caps on to the tops of the tubes of toothpaste after the tubes had been filled. But a toothpaste cap-screwer is never paid very much money, and poor Mr Bucket, however hard he worked, and however fast he screwed on the caps, was never able to make enough to buy one half of the things that so large a family needed. There wasn’t even enough money to buy proper food for them all. The only meals they could afford were bread and margarine for breakfast, boiled potatoes and cabbage for lunch, and cabbage soup for supper. Sundays were a bit better. They all looked forward to Sundays because then, although they had exactly the same, everyone was allowed a second helping. The Buckets, of course, didn’t starve, but every one of them – the two old grandfathers, the two old grandmothers, Charlie’s father, Charlie’s mother, and especially little Charlie himself – went about from morning till night with a horrible empty feeling in their tummies. Charlie felt it worst of all. And although his father and mother often went without their own share of lunch or supper so that they could give it to him, it still wasn’t nearly enough for a growing boy. He desperately wanted something more filling and satisfying than cabbage and cabbage soup. The one thing he longed for

Gray burst into the galley. “Miss Turner is not eating.” The cramped, boxed-in nature of the space, the oppressive heat-it seemed an appropriate place to take this irrational surge of resentment. If only his emotion could dissipate through the ventilation slats as quickly as steam. “And good morning to you, too.” Gabriel wiped his hands on his apron without glancing up. “She’s not eating,” Gray repeated evenly. “She’s wasting away.” He didn’t even realize his knuckled cracked. He flexed his fingers impatiently. “Wasting away?” Gabriel’s face split in a grin as he picked up a mallet and attacked a hunk of salted pork. “Now what makes you say that?” “Her dress no longer fits properly. The neckline of her bodice is too loose.” Gabriel stopped pounding and looked up, meeting Gray’s eyes for the first time since he’d entered the galley. The mocking arch of the old man’s eyebrows had Gray clenching his teeth. They stared at each other for a second. Then Gray blew out his breath and looked away, and Gabriel broke into peals of laughter. “Never thought I’d live to see the day,” the old cook finally said, “when you would complain that a beautiful lady’s bodice was too loose.” “It’s not that she’s a beautiful lady-“ Gabriel looked up sharply. “It’s not merely that she’s a beautiful lady,” Gray amended. “She’s a passenger, and I have a duty to look out for her welfare.” “Wouldn’t that be the captain’s duty?” Gray narrowed his eyes. “And I know my duty well enough,” Gabriel continued. “It’s not as though I’m denying her food, now is it? I’m thinking Miss Turner just isn’t accustomed to the rough living aboard a ship. Used to finer fare, that one.” Gray scowled at the hunk of cured pork under Gabriel’s mallet and the shriveled, sprouted potatoes rolling back and forth with each tilt of the ship. “Is this the noon meal?” “This, and biscuit.” “I’ll order the men to trawl for a fish.” “Wouldn’t that be the captain’s duty?” Gabriel’s tone was sly. Gray wasn’t sure whether the plume of steam swirling through the galley originated for the stove or his ears. He didn’t care for Gabriel’s flippant tone. Neither did he care for the possibility of Miss Turner’s lush curves disappearing when he’d never had any chance to appreciate them. Frustrated beyond all reason, Gray turned to leave, wrenching open the galley door with such force, the hinges creaked in protest. He took a deep breath to compose himself, resolving not to slam the door shut behind him. Gabriel stopped pounding. “Sit down, Gray. Rest your bones.” With another rough sigh, Gray complied. He backed up two paces, slung himself onto a stool, and watched as the cook grabbed a tin cup from a hook on the wall and filled it, drawing a dipper of liquid from a small leather bucket. Then Gabriel set the cup on the table before him. Milk. Gabriel stared it. “For God’s sake, Gabriel. I’m not six years old anymore.” The old man raised his eyebrows. “Well, seeing as how you haven’t outgrown a visit to the kitchen when you’re in a sulk, I thought maybe you’d have a taste for milk yet, too. You did buy the goats.