Smoked Chicken Quotes

Forget the chicken-nugget smoke screen. Percy wanted Leo to invent an anti-dream hat.

Leo drummed his fingers. “Great. I should have installed a smoke screen that makes the ship smell like a giant chicken nugget. Remind me to invent that, next time.” Hazel frowned. “What is a chicken nugget?” “Oh, man…” Leo shook his head in amazement. “That's right. You’ve missed the last, like, seventy years. Well, my apprentice, a chicken nugget—” “Doesn’t matter,” Annabeth interrupted.

The humans were sitting cross-legged on the floor in a circle of soldiers, pointing at things and learning more Chimaera words: salt, rat, eat, which unfortunate combination led to Zuzana rejecting the meat on her plate. "I think it's chicken," Mik said, taking a bite. "I'm just saying there were a lot more rats around here earlier." "Circumstantial evidence." Mik took another bite and said, in passable Chimaera and to guffaws of laughter, "Salty delicious rat." "It's chicken," insisted one of the Shadows That Live. Karou wasn't sure which it was, but she was flapping her arms like wings, and even producing chicken bones to prove it.

Gabe says you make a mean chicken." Finn, who is sitting by the fireplace making smoke, comments for the first time. "Well, she certainly doesn't make a nice one.

Burn a little incense, sacrifice a chicken or two, smoke a cigar, then shake your maracas and dance.

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

FORGET THE CHICKEN-NUGGET SMOKE SCREEN. Percy wanted Leo to invent an anti-dream hat. That night he had horrible nightmares.

No… I’m NOT a city girl. Well, I mean I am ‘cause I grew up in Austin and all. I want nothing more than to get away from Austin and live in a small town with lots of land, and I would love to have a beautiful ranch style home and go outside every morning and feed the chickens. I want to hear nothing but nature. No cars, no horns, no freaking people blowing their damn cigarette smoke in my face. I want to be able to look up into the sky and see the millions of stars every night. I’ve never seen what a true night time sky looks like with all the stars. I would love that.

For the Wife Beater's Wife With blue irises her face is blossomed. Blue Circling to yellow, circling to brown on her cheeks. The long bone of her jaw untracked She hides in our kitchen. He sleeps it off next door. Her chicken legs tucked under her She's frantic with lies, animated Before the swirling smoke. On her cigarette she leaves red prints, red Like a cut on the white cup. Like a skin she pulls her sweater around her. She's cold, She brings the cold in with her. In our kitchen she hides. He sleeps it off next door, his great Belly heaving with booze. Again and again she tells the story As if the details ever changed, As if blows to the face were somehow Different beating to beating. We reach for her but can't help. She retreats into her cold love of him And looks across the table at us As if across a sea. Next door he claws out of sleep. She says she thinks she'll do something After all, with her hair tonight.

Smoke says the beef is much better than the squawky white birds." Her expression changed from annoyed to dismayed. "Squawky white birds? Chickens? You ate Mrs. Beale's chickens?" Smoke whined apologetically. Saetan leaned back in his chair. Oh, it was so satisfying to see her thrown off stride. "I'm sure Mrs. Beale was delighted to feed a guest - even if she wasn't aware of it," he added dryly, remembering too well his cook's reaction when she learned about the missing hens.

Jimmy liked to control his environment. He didn’t drink, so no one took a drink in his presence. He didn’t smoke, so nobody lit up around him. Sometimes he’d get all riled up. He’d get impatient and he’d do things that would remind you of a kid scratching chicken pox. You couldn’t tell him he was going to end up with pockmarks. You couldn’t say a word. You just listened. Jimmy

In the morning they rose in a house pungent with breakfast cookery, and they sat at a smoking table loaded with brains and eggs, ham, hot biscuit, fried apples seething in their gummed syrups, honey, golden butter, fried steak, scalding coffee.  Or there were stacked batter-cakes, rum-colored molasses, fragrant brown sausages, a bowl of wet cherries, plums, fat juicy bacon, jam.  At the mid-day meal, they ate heavily: a huge hot roast of beef, fat buttered lima- beans, tender corn smoking on the cob, thick red slabs of sliced tomatoes, rough savory spinach, hot yellow corn-bread, flaky biscuits, a deep-dish peach and apple cobbler spiced with cinnamon, tender cabbage, deep glass dishes piled with preserved fruits-- cherries, pears, peaches.  At night they might eat fried steak, hot squares of grits fried in egg and butter, pork-chops, fish, young fried chicken.

I whispered, "Do you have a rubber?" He laughed, hushed, a laughing whisper, as though his parents were in the next room, and reached one arm past my head to a nightstand there. "A rubber chicken." He shook the dancing chicken in the air. "Will that do?" I laughed back, ran a finger along the bumps of the fake chicken skin. "Ribbed and beaked for her pleasure, even. Want me to leave you two alone?" He threw the chicken on the floor and bit my neck and I giggled and he said, "Never," and he was everywhere then. The couch was a sinking place and I disappeared into the orgy of costumes, the smell of nervous strangers, makeup and smoke, my naked body buried in the perfume of human need. I took the rubber chicken home. Plucky was my mascot, the souvenir of our date. Later, much later, there was the conception of our child. And now the miscarriage, unexpected, though I should've expected it because, why not? -- family slid through my fingers the same as the old silicone banana-peel trick. After the D&C, after the suctioning away of our tiny fetus, I drew the black heart on Plucky's rubber breast in the place where a chicken might have a heart, over the ridges of implied feathers. Indelible ink. Now she'd been nabbed by a kid too young to know what love means, what a chicken might mean. Too young to know that a rubber chicken can carry all of love in one indelible ink heart.

The Chinese food arrives. Delicious saliva fills his mouth. He really hasn’t had any since Texas. He loves this food that contains no disgusting proofs of slain animals, a bloody slab of cow haunch, a hen’s sinewy skeleton; these ghosts have been minced and destroyed and painlessly merged with the shapes of insensate vegetables, plump green bodies that invite his appetite’s innocent gusto. Candy. Heaped on a smoking breast of rice. Each is given such a tidy hot breast, and Margaret is in a special hurry to muddle hers with glazed chunks; all eat well. Their faces take color and strength from the oval plates of dark pork, sugar peas, chicken, stiff sweet sauce, shrimp, water chestnuts, who knows what else. Their talk grows hearty.

It was the sixties, exactly, all we wanted to do was to smoke a lot of dope and ball a lot of chicks. Vietnam, excuse me? Why would I wanna go get my ass shot off in some stinking rice paddy just so Nixon can have his four more years? Screw that, and I wasn't the only one who felt that way. All the big warmongers these days who took a pass on Vietnam, look, I'd be the last person on earth to start casting blame. Bush, Cheney, Rove, all those guys, they just did what everybody else was doing and I was right there with 'em, chicken as anybody. My problem now is how tough and gung-ho they are, all that bring it on crap, I mean, Jesus, show a little humility, people. They ought to be just as careful of your young lives as they were with their own.

The unpainted walls of the long rectangular room were soaked with the smell of greasy chicken and warm, headless beer. The brown and pink faces floated above the trails of used cigarette smoke like bodiless carnival balloons.

A permanent dull ache spread from my belly to my chest. I thought I could feel pinpricks of loneliness in the pads of my fingers, taste it in the back of my mouth. Clara Miller must have been lonely too, longing to be touched. One day as she sat before her metal tub filled to the rim with sweet corn, she reached behind her head and unpinned her silver hair. It tumbled down her back like creamy lace cloak. She hiked her skirts to her knees and I could see she had removed her stockings. Her legs were heavy and milk white, solid as columns. She hiked her skirts higher, until they bunched in her lap. When I kissed the back of her neck she quivered, like the dying peasant I’d shot and killed a week before. Her silver hair smelled like smoke. Clara and I tangled together like the bale of wire resting beside the unrepaired chicken coop. We were shameless, falling to the ground, wading into the creek, making our way to her bed.

took the sculls again. ‘What’s inside it?’ asked the Mole, wriggling with curiosity. ‘There’s cold chicken inside it,’ replied the Rat briefly; ‘coldtonguecoldhamcoldbeefpickledgherkinssaladfrenchrollscresssandwichespottedmeatgingerbe erlemonadesodawater—’ ‘O stop, stop,’ cried the Mole in ecstacies: ‘This is too much!’ ‘Do you really think so?’ enquired the Rat seriously. ‘It’s only what I always take on these little excursions; and the other animals are always telling me that I’m a mean beast and cut itvery fine!’ The Mole never heard a word he was saying. Absorbed in the new life he was entering upon, intoxicated with the sparkle, the ripple, the scents and the sounds and the sunlight, he trailed a paw in the water and dreamed long waking dreams. The Water Rat, like the good little fellow he was, sculled steadily on and forebore to disturb him. ‘I like your clothes awfully, old chap,’ he remarked after some half an hour or so had passed. ‘I’m going to get a black velvet smoking-suit myself some day, as soon as I can afford it.’ ‘I beg your pardon,’ said the Mole, pulling himself together with an effort. ‘You must think me very rude; but all this is so new to me. So—this—is—a—River!

She wanted to remind him, whether his family was there or not. She wanted. And wanted. And endured in her wanting: the damp seat, the dry chicken, more champagne, the headache the champagne brought, the midges, the chat, his failure, no refusal, to look, look at me, I caused a thunderstorm with my passion and I sit here shaking under my skin and you don't notice because you're trying so hard not to notice, but all the people at the table there are really only you and me and you know it, the air is charged with it, it's a heat, a hot wind, and Marina and Seely are a sham next to it, Annabel ceases to exist, is simply obliterated in the gale of it, this isn't a fantasy, not my imagination, I can tell by the way you lift your fork, by the set of your jaw, by that sixth cigarette you are smoking me, or would if you could; but how long can we sustain it, how long till eruption, till the storm returns again and they can all see what it is, what it really is?

Don't just survive while waiting for someone's revolution to clear your head, don't sign up for the armies of anorexia or bulimia - act as if you were already free, calculate the odds, step out, remember the Code Duello - Smoke Pot /Eat Chicken/ Drink Tea.

Beginning with Bilbo's unexpected party in chapter 1 with its tea, seed-cakes, buttered scones, apple-tarts, mince-pies, cheese, eggs, cold chicken, pickles, beer, coffee, and smoke rings, we find that a reverence, celebration, and love of the everyday is an essential part of Tolkien's moral vision

When the smoke cleared, we saw the chickens still coming toward us, unhurt and seemingly unsurprised by the blast, a little cloud of feathers wafting around them like fat snowflakes. Enoch’s jaw fell open. “Are you telling me these chickens lay exploding eggs?!” he said. “Only when they get excited,” said

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary … You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Emma spent a good deal of time reprimanding me for smoking, then she suddenly told me something that will always remain with me. "I've always known I was a duck," she said, "but I've spent my whole life being told I was a chicken. Every time I try to say 'quack' the world tells me that I have to say "cluck.' I even started believing that I was a chicken and not a duck. Then we started hanging out and I found somebody else who quacked. And that's when I thought: To hell with the, I really am a duck!

Farragut's first visitor was his wife. He was raking leaves in yard Y when the PA said that 734-508-32 had a visitor. He jogged up the road past the firehouse and into the tunnel. It was four flights up to cellblock F. "Visitor," he said to Walton, who let him into his cell. He kept his white shirt prepared for visits. It was dusty. He washed his face and combed his hair with water. "Don't take nuttin but a handkerchief," said the guard. "I know, I know, I know...." Down he went to the door of the visitor's room, where he was frisked. Through the glass he saw that his visitor was Marcia. There were no bars in the visitor's room, but the glass windows were chicken-wired and open only at the top. A skinny cat couldn't get in or out, but the sounds of the prison moved in freely on the breeze. She would, he knew, have passed three sets of bars - clang, clang, clang - and waited in an anteroom where there were pews or benches, soft-drink engines and a display of the convict's art with prices stuck in the frames. None of the cons could paint, but you could always count on some wet-brain to buy a vase of roses or a marine sunset if he had been told that the artist was a lifer. There were no pictures on the walls of the visitor's room but there were four signs that said: NO SMOKING, NO WRITING, NO EXCHANGE OF OBJECTS, VISITORS ARE ALLOWED ONE KISS.

There are food stations around the room, each representing one of the main characters. The Black Widow station is all Russian themed, with a carved ice sculpture that delivers vodka into molded ice shot glasses, buckwheat blini with smoked salmon and caviar, borsht bite skewers, minipita sandwiches filled with grilled Russian sausages, onion salad, and a sour cream sauce. The Captain America station is, naturally, all-American, with cheeseburger sliders, miniwaffles topped with a fried chicken tender and drizzled with Tabasco honey butter, paper cones of French fries, mini-Chicago hot dogs, a mac 'n' cheese bar, and pickled watermelon skewers. The Hulk station is all about duality and green. Green and white tortellini, one filled with cheese, the other with spicy sausage, skewered with artichoke hearts with a brilliant green pesto for dipping. Flatbreads cooked with olive oil and herbs and Parmesan, topped with an arugula salad in a lemon vinaigrette. Mini-espresso cups filled with hot sweet pea soup topped with cold sour cream and chervil. And the dessert buffet is inspired by Loki, the villain of the piece, and Norse god of mischief. There are plenty of dessert options, many of the usual suspects, mini-creme brûlée, eight different cookies, small tarts. But here and there are mischievous and whimsical touches. Rice Krispies treats sprinkled with Pop Rocks for a shocking dining experience. One-bite brownies that have a molten chocolate center that explodes in the mouth. Rice pudding "sushi" topped with Swedish Fish.

I ordered a salad with smoked salmon. I know that doesn't sound like a particularly decadent repast, but it is. That's because the French long ago mastered the art of serving salad so it doesn't feel like a punishment for something. There are always a few caramel-crusted potatoes on your salade niçoise, or a plump chicken liver or two bedded down in a nest of lamb's lettuce. A lot of this has to do with what is called a tartine- a large thin slice of country bread (Poilâne if you're lucky) topped with anything from melted goat cheese to shrimp and avocado. My lunch arrived, a well-worn wooden planche heaped with pillowy green lettuce, folded in a creamy, cloudy, mustardy vinaigrette. Balanced on top where three half slices of pain Poilâne, spread with the merest millimeter of butter, topped with coral folds of salmon.

Tell me about yourself," Midori said. "What about me?" "Hmm, I don't know, what do you hate?" "Chicken and VD and barbers who talk too much." "What else?" "Lonely April nights and lacy telephone covers." "What else?" I shook my head. "I can't think of anything else." "My boyfriend - which is to say, my ex-boyfriend - had all kinds of things he hated. Like when I wore too-short skirts, or when I smoked, or how I got drunk too quickly, or said disgusting things, or criticized his friends. So if there's anything about me you don't like, just tell me, and I'll fix it if I can." "I can't think of anything," I said after giving it some thought. "There's nothing." "Really?" "I like everything you wear, and I like what you do and say and how you walk and how you get drunk. Everything." "You mean I'm really OK just the way I am?" "I don't know how you could change, so you must be fine the way you are." "How much do you love me?" Midori asked. "Enough to melt all the tigers in the world to butter," I said. "Far out," she said with a hint of satisfaction.

Pure? What does it mean? The tongues of hell Are dull, dull as the triple Tongues of dull, fat Cerberus Who wheezes at the gate. Incapable Of licking clean The aguey tendon, the sin, the sin. The tinder cries. The indelible smell Of a snuffed candle! Love, love, the low smokes roll From me like Isadora’s scarves, I’m in a fright One scarf will catch and anchor in the wheel, Such yellow sullen smokes Make their own element. They will not rise, But trundle round the globe Choking the aged and the meek, The weak Hothouse baby in its crib, The ghastly orchid Hanging its hanging garden in the air, Devilish leopard! Radiation turned it white And killed it in an hour. Greasing the bodies of adulterers Like Hiroshima ash and eating in. The sin. The sin. Darling, all night I have been flickering, off, on, off, on. The sheets grow heavy as a lecher’s kiss. Three days. Three nights. Lemon water, chicken Water, water make me retch. I am too pure for you or anyone. Your body Hurts me as the world hurts God. I am a lantern—— My head a moon Of Japanese paper, my gold beaten skin Infinitely delicate and infinitely expensive. Does not my heat astound you! And my light! All by myself I am a huge camellia Glowing and coming and going, flush on flush. I think I am going up, I think I may rise—— The beads of hot metal fly, and I love, I Am a pure acetylene Virgin Attended by roses, By kisses, by cherubim, By whatever these pink things mean! Not you, nor him Nor him, nor him (My selves dissolving, old whore petticoats)—— To Paradise.

Fukuoka, more than any other city in Japan, is responsible for ramen's rocket-ship trajectory, and the ensuing shift in Japan's cultural identity abroad. Between Hide-Chan, Ichiran, and Ippudo- three of the biggest ramen chains in the world- they've brought the soup to corners of the globe that still thought ramen meant a bag of dried noodles and a dehydrated spice packet. But while Ichiran and Ippudo are purveyors of classic tonkotsu, undoubtedly the defining ramen of the modern era, Hideto has a decidedly different belief about ramen and its mutability. "There are no boundaries for ramen, no rules," he says. "It's all freestyle." As we talk at his original Hide-Chan location in the Kego area of Fukuoka, a new bowl arrives on the table, a prototype for his borderless ramen philosophy. A coffee filter is filled with katsuobushi, smoked skipjack tuna flakes, and balanced over a bowl with a pair of chopsticks. Hideto pours chicken stock through the filter, which soaks up the katsuobushi and emerges into the bowl as clear as a consommé. He adds rice noodles and sawtooth coriander then slides it over to me. Compared with other Hide-Chan creations, though, this one shows remarkable restraint. While I sip the soup, Hideto pulls out his cell phone and plays a video of him layering hot pork cheeks and cold noodles into a hollowed-out porcelain skull, then dumping a cocktail shaker filled with chili oil, shrimp oil, truffle oil, and dashi over the top. Other creations include spicy arrabbiata ramen with pancetta and roasted tomatoes, foie gras ramen with orange jam and blueberry miso, and black ramen made with bamboo ash dipped into a mix of miso and onions caramelized for forty-five days.

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

We eat in silence for a few minutes, and then Alexandra says, “That reminds me. Matthew, could you escort me to a charity dinner the second Saturday in December? Steven is going to be out of town.” She looks toward me. “I would ask my darling brother to do it, but we all know he spends his Saturday nights with the city slu—” she glances at her daughter “—undesirables.” Before Matthew can answer, Mackenzie puts her two cents in. “I don’t think Uncle Matthew can come, Momma. He been too busy bein’ pussy whipped. Wha’s pussy whipped, Daddy?” As soon as the words leave her angelic little lips, a horrendous chain reaction is set off: Matthew chokes on the black olive in his mouth, which flies out and nails Steven right in the eye. Steven doubles over, holding his eye and yelling, “I’m hit! I’m hit!” and then goes on about how the salt from the olive juice is eating away at his cornea. My father starts coughing. George stands up and begins pounding on his back while asking no one in particular if he should perform the Heimlich. Estelle knocks over her glass of red wine, which quickly seeps into my mother’s lace tablecloth. She makes no move to clean up the mess, but instead chants, “Oh, my goodness. Oh, my goodness.” My mother runs around the dining room like a chicken with its head cut off, searching for non-cloth napkins to wipe up the stain, all the while assuring Estelle that everything’s fine. And Frank…well…Frank just keeps eating. While the chaos continues around us, Alexandra’s death-ray glare never wavers from Matthew and me. After squirming under it for about thirty seconds, Matthew caves. “It wasn’t me, Alexandra. I swear to Christ it wasn’t me.” Chicken shit. Thanks, Matthew. Way to leave my ass blowing in the wind. Remind me never to go to war with him as my wingman. But as The Bitch glower is turned full force on me alone, I forgive him. I feel like at any moment I’ll be reduced to a smoking pile of Drew ash on the chair. I dig deep and give her the sweetest Baby Brother smile I can manage. Take a look. Is it working? I’m so fucking dead. See, there’s one thing about Bitch Justice you should know. It’s swift and merciless. You won’t know when it’s coming; all you can be certain of is that it will come. And when it does, it will be painful. Very, very painful.

You surprise me, she says. Do I? he says. Why? Though I like to surprise you. He lights a cigarette, offers her one; she shakes her head for no. He’s smoking too much. It’s nerves, despite his steady hands. Because you said they fell in love, she says. You’ve sneered at that notion often enough—not realistic, bourgeois superstition, rotten at the core. Sickly sentiment, a high-flown Victorian excuse for honest carnality. Going soft on yourself? Don’t blame me, blame history, he says, smiling. Such things happen. Falling in love has been recorded, or at least those words have. Anyway, I said he was lying. You can’t wiggle out of it that way. The lying was only at first. Then you changed it. Point granted. But there could be a more callous way of looking at it. Looking at what? This falling in love business. Since when is it a business? she says angrily. He smiles. That notion bother you? Too commercial? Your own conscience would flinch, is that what you’re saying? But there’s always a tradeoff, isn’t there? No, she says. There isn’t. Not always. You might say he grabbed what he could get. Why wouldn’t he? He had no scruples, his life was dog eat dog and it always had been. Or you could say they were both young so they didn’t know any better. The young habitually mistake lust for love, they’re infested with idealism of all kinds. And I haven’t said he didn’t kill her afterwards. As I’ve pointed out, he was nothing if not self-interested. So you’ve got cold feet, she says. You’re backing down, you’re chicken. You won’t go all the way. You’re to love as a cock-teaser is to fucking. He laughs, a startled laugh. Is it the coarseness of the words, is he taken aback, has she finally managed that? Restrain your language, young lady. Why should I? You don’t. I’m a bad example. Let’s just say they could indulge themselves—their emotions, if you want to call it that. They could roll around in their emotions—live for the moment, spout poetry out of both ends, burn the candle, drain the cup, howl at the moon. Time was running out on them. They had nothing to lose. He did. Or he certainly thought he did! All right then.She had nothing to lose. He blows out a cloud of smoke. Not like me, she says, I guess you mean. Not like you, darling, he says. Like me. I’m the one with nothing to lose. She says, But you’ve got me. I’m not nothing.

The Sun King had dinner each night alone. He chose from forty dishes, served on gold and silver plate. It took a staggering 498 people to prepare each meal. He was rich because he consumed the work of other people, mainly in the form of their services. He was rich because other people did things for him. At that time, the average French family would have prepared and consumed its own meals as well as paid tax to support his servants in the palace. So it is not hard to conclude that Louis XIV was rich because others were poor. But what about today? Consider that you are an average person, say a woman of 35, living in, for the sake of argument, Paris and earning the median wage, with a working husband and two children. You are far from poor, but in relative terms, you are immeasurably poorer than Louis was. Where he was the richest of the rich in the world’s richest city, you have no servants, no palace, no carriage, no kingdom. As you toil home from work on the crowded Metro, stopping at the shop on the way to buy a ready meal for four, you might be thinking that Louis XIV’s dining arrangements were way beyond your reach. And yet consider this. The cornucopia that greets you as you enter the supermarket dwarfs anything that Louis XIV ever experienced (and it is probably less likely to contain salmonella). You can buy a fresh, frozen, tinned, smoked or pre-prepared meal made with beef, chicken, pork, lamb, fish, prawns, scallops, eggs, potatoes, beans, carrots, cabbage, aubergine, kumquats, celeriac, okra, seven kinds of lettuce, cooked in olive, walnut, sunflower or peanut oil and flavoured with cilantro, turmeric, basil or rosemary ... You may have no chefs, but you can decide on a whim to choose between scores of nearby bistros, or Italian, Chinese, Japanese or Indian restaurants, in each of which a team of skilled chefs is waiting to serve your family at less than an hour’s notice. Think of this: never before this generation has the average person been able to afford to have somebody else prepare his meals. You employ no tailor, but you can browse the internet and instantly order from an almost infinite range of excellent, affordable clothes of cotton, silk, linen, wool and nylon made up for you in factories all over Asia. You have no carriage, but you can buy a ticket which will summon the services of a skilled pilot of a budget airline to fly you to one of hundreds of destinations that Louis never dreamed of seeing. You have no woodcutters to bring you logs for the fire, but the operators of gas rigs in Russia are clamouring to bring you clean central heating. You have no wick-trimming footman, but your light switch gives you the instant and brilliant produce of hardworking people at a grid of distant nuclear power stations. You have no runner to send messages, but even now a repairman is climbing a mobile-phone mast somewhere in the world to make sure it is working properly just in case you need to call that cell. You have no private apothecary, but your local pharmacy supplies you with the handiwork of many thousands of chemists, engineers and logistics experts. You have no government ministers, but diligent reporters are even now standing ready to tell you about a film star’s divorce if you will only switch to their channel or log on to their blogs. My point is that you have far, far more than 498 servants at your immediate beck and call. Of course, unlike the Sun King’s servants, these people work for many other people too, but from your perspective what is the difference? That is the magic that exchange and specialisation have wrought for the human species.

Permanent Revolution THE INDUSTRIAL REVOLUTION OPENED up new ways to convert energy and to produce goods, largely liberating humankind from its dependence on the surrounding ecosystem. Humans cut down forests, drained swamps, dammed rivers, flooded plains, laid down hundreds of thousands of miles of railroad tracks, and built skyscraping metropolises. As the world was moulded to fit the needs of Homo sapiens, habitats were destroyed and species went extinct. Our once green and blue planet is becoming a concrete and plastic shopping centre. Today, the earth’s continents are home to billions of Sapiens. If you took all these people and put them on a large set of scales, their combined mass would be about 300 million tons. If you then took all our domesticated farmyard animals – cows, pigs, sheep and chickens – and placed them on an even larger set of scales, their mass would amount to about 700 million tons. In contrast, the combined mass of all surviving large wild animals – from porcupines and penguins to elephants and whales – is less than 100 million tons. Our children’s books, our iconography and our TV screens are still full of giraffes, wolves and chimpanzees, but the real world has very few of them left. There are about 80,000 giraffes in the world, compared to 1.5 billion cattle; only 200,000 wolves, compared to 400 million domesticated dogs; only 250,000 chimpanzees – in contrast to billions of humans. Humankind really has taken over the world.1 Ecological degradation is not the same as resource scarcity. As we saw in the previous chapter, the resources available to humankind are constantly increasing, and are likely to continue to do so. That’s why doomsday prophesies of resource scarcity are probably misplaced. In contrast, the fear of ecological degradation is only too well founded. The future may see Sapiens gaining control of a cornucopia of new materials and energy sources, while simultaneously destroying what remains of the natural habitat and driving most other species to extinction. In fact, ecological turmoil might endanger the survival of Homo sapiens itself. Global warming, rising oceans and widespread pollution could make the earth less hospitable to our kind, and the future might consequently see a spiralling race between human power and human-induced natural disasters. As humans use their power to counter the forces of nature and subjugate the ecosystem to their needs and whims, they might cause more and more unanticipated and dangerous side effects. These are likely to be controllable only by even more drastic manipulations of the ecosystem, which would result in even worse chaos. Many call this process ‘the destruction of nature’. But it’s not really destruction, it’s change. Nature cannot be destroyed. Sixty-five million years ago, an asteroid wiped out the dinosaurs, but in so doing opened the way forward for mammals. Today, humankind is driving many species into extinction and might even annihilate itself. But other organisms are doing quite well. Rats and cockroaches, for example, are in their heyday. These tenacious creatures would probably creep out from beneath the smoking rubble of a nuclear Armageddon, ready and able to spread their DNA. Perhaps 65 million years from now, intelligent rats will look back gratefully on the decimation wrought by humankind, just as we today can thank that dinosaur-busting asteroid. Still, the rumours of our own extinction are premature. Since the Industrial Revolution, the world’s human population has burgeoned as never before. In 1700 the world was home to some 700 million humans. In 1800 there were 950 million of us. By 1900 we almost doubled our numbers to 1.6 billion. And by 2000 that quadrupled to 6 billion. Today there are just shy of 7 billion Sapiens.

The day’s colors slowly dissolved into gray, and the distant mountain peaks became opaque silhouettes of crouching giants. Earlier in the day, they had passed by several villages, most of them far-flung and dusty just like Shadbagh. Small square-shaped homes made of baked mud, sometimes raised into the side of a mountain and sometimes not, ribbons of smoke rising from their roofs. Wash lines, women squatting by cooking fires. A few poplar trees, a few chickens, a handful of cows and goats, and always a mosque.

which even Bashō, at the peak of his powers, would have struggled to describe as convincingly as the menu’s scribe: Warm grilled chicken slices, Smoked bacon, crisp lettuce, And a warm ciabatta roll on a bed of sea-salted fries

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

Runnin'" Can't keep runnin' away..... [Verse 1: Fat Lip] I must admit on some occasions I went out like a punk and a chump or a sucka or something to that effect Respect I usedto never get when all I got was upset when niggas use to be like 'What's up fool!' and tried to seat a nigga like the Lip for no reason at all I can recall crip niggas throwin' c in my face down the hall I'm kickin' it in the back of the school eatin' chicken at three, wonderin' why is everybody always pickin' on me I tried to talk and tell tham chill I did nothing to deserve this But when it didn't work I wasn't scared just real nervous and unprepared to deal with scrappin' no doubt cuz my pappy never told me how to knock a nigga out But now in 95 I must survive as a man on my own Fuck around with Fatlip yes ya get blown I'm not tryin to show no macho is shown but when it's on, if it's on, then it's on! [Verse 2: Slim Kid Tre] There comes a time in every mans life when he's gotta handle up on his own Can't depend on friends to help you in a sqeeze, please they got problems of their own Down for the count on seven chickens shits don't get to heaven til they faced these fears in these fear zones Used to get jacked back in high school I played it cool just so some real shit won't get full blown Being where I'm from they let the smoke come quicker than an evil red-neck could lynch a helpless colored figure And as a victim I invented low-key til the keyhole itself got lower than me So I stood up and let my free form form free I don't sweat it I let the bullshit blow in the breeze in other words just freeze [Verse 3: Knumbskull #1] It's 1995 now that I'm older stress weighs on my shoulders heavy as boulders but I told ya till the day that I die I still will be a soldier and that's all I told ya and that's all I showed ya and all this calamity is rippin' my sanity Can it be I'm a celebrity whose on the brink of insanity Now don't be wishin's of switchin' any positions with me cuz when you in my position, it ain't never easy to do any type of maintaining cuz all this gaming and famin' from entertainin' is hella straining to the brain and... But I can't keep runnin I just gotta keep keen and cunnin'...

The sniper at the cabin wasn’t trying to kill me, I’m certain of it. He wanted to smoke me out and take me alive. There was something else.” Sharko stopped eating. He put down his chicken, wiped his hands, and looked at Lucie. “This is all my fault.” And he told her: his visit to Legion HQ, Colonel Chastel, his bluff, the photo of the young woman with her face circled in red. That same young woman sucked noisily on her straw as she took in the news. “So that’s why you finally agreed to let me come here—for four days, no less. You wanted to go it alone.” “I just wanted to keep you from doing something foolish.

DARE Rap When you SMOKE It’s no JOKE Smoking turns lungs BLACK And causes you to HACK If you go ahead and SMOKE You are going to CROAK If you smoke POT Your brain will ROT When you drink BEER You can’t think CLEAR When you drink BOOZE Your brain will SNOOZE If you take a DRUG You turn into a SLUG When you get HIGH You might try to FLY And you will DIE So if you go to a PARTY Be a SMARTY! Listen to my VOICE Make the right CHOICE If you never drink and DRIVE You have a good chance of staying ALIVE. Shelly Merkes, age 12

FORGET THE CHICKEN-NUGGET SMOKE SCREEN.

We sit through endless tastings where people with Naugahyde for palates pick apart our dishes and offer suggestions and changes that we? HAVE TO MAKE. I happen to love a braised pork cheek garnished with crispy bits of fried pig ear, or a smoked bison tongue salad. But I have yet to meet a client who wants me to make that for their daughter's sweet sixteen. And at the end of the day, if I can bring integrity to one more chicken breast dinner, to the "trio of salads" ladies' luncheon, to the surprise hot dog cart at the end of the wedding, perfectly snappy grilled Vienna Beef beauties with homemade steamed buns and all seven of the classic Chicago Dog toppings, then I have done my job and might get another.

We had driven miles to find the world's creamiest cheesecake and the world's largest pistachio nut and the world's sweetest corn on the cob. We had spent hours in blind taste testings of kosher hot dogs and double chocolate chip ice cream. When Julie went home to Fort Worth, she flew back with spareribs from Angelo's Beef Bar-B-Q, and when I went to New York, I flew back with smoked butterfish from Russ and Daughters. Once, in New Orleans, we all went to Mosca's for dinner, and we ate marinated crab, baked oysters, barbecued shrimp, spaghetti bordelaise, chicken with garlic, sausage with potatoes, and on the way back to town, a dozen oysters each at the Acme and beignets and coffee with chicory on the wharf. Then Arthur said, "Let's go to Chez Helene for the bread pudding," and we did, and we each had two. The owner of Chez Helene gave us the bread pudding recipe when we left, and I'm going to throw it in because it's the best bread pudding recipe I've ever eaten. It tastes like caramelized mush. Cream 2 cups sugar with 2 sticks butter. Then add 2 1/2 cups milk, one 13-ounce can evaporated milk, 2 tablespoons nutmeg, 2 tablespoons vanilla, a loaf of wet bread in chunks and pieces (any bread will do, the worse the better) and 1 cup raisins. Stir to mix. Pour into a deep greased casserole and bake at 350* for 2 hours, stirring after the first hour. Serve warm with hard sauce.

Don’t laugh though.” “What do you mean?” said Emma. Biff didn’t say anything. He reached into his inventory and pulled out his bed and tossed it on the floor. I’m sorry, but I had to laugh. Emma laughed too. The bed had a blanket with a chicken face on it. His pillow case had the picture of a bunny rabbit on it. “Stop laughing! My mom got me the blanket and the pillowcase when I was little. Hurrr, I just never got around to replacing them.” I was still laughing and said, “No worries, Bro. Looks comfortable.” Emma, who had stopped laughing, yawned. It was contagious. Biff and I both yawned. “Okay, guys, I’m going to sleep. Good night,” said Emma. Biff and I both wished her good night and we each got into our beds and went to sleep. * * * I suppose it will come as no surprise to you that I was visited in my dreams that evening. One of the visitors I had almost expected. But the other…. The visitor I was more or less expecting to show up was, of course, the Rainbow Creeper. It appeared without any attempt to conceal itself in a mysterious form or behind a cloud of dream smoke. You know, the typical weird dream-type stuff. It spoke with the strange lilting voice that had been created when Claire had been joined to it. “Jimmy. I understand that you have rescued Emma from the witch.” “Yes, RC, I did. If Claire still has any independent memory, I hope she’s relieved.” There was a pause for a moment and then the Creeper said, “Yes, she is.” There was another brief pause and then the Rainbow Creeper changed the subject. “Have you had any luck locating Entity 303’s piece in Baby Zeke’s dimension?” I shook my head. “No, but this dimension’s Ender King, Herobrine, and Notch are working on ways to find it. We are going to establish a search party tomorrow using volunteers. It may take a while, but we will leave no stone unturned.” “Excellent,” said the Rainbow Creeper. “I’m sure Entity 303 will not be able to escape your reconnaissance.” “How are things going in my native dimension?” “They are still searching as well. No news.” The Rainbow Creeper was beginning to fade from my dream when I remembered. “Creeper? Wait a minute. Something else happened.” The Creeper’s form solidified again and it looked at me, its expressionless

while unwrapping a giant plate covered in a sampling of the yummiest dishes: spinach dip and homemade pumpernickel bread, veggies and smoked salmon dip, fancy cheeses and artisan sea salt crackers, sausage pie, coleslaw, fried chicken, macaroni and cheese, green beans with bacon and onions, and collard greens (also with bacon).

The surprise, though, was that poultry appeared to be the most fattening. Consumption of poultry—mostly chicken—was associated with three times the weight gain compared to red meat like beef,1810,1811 and this was after taking into account age, gender, physical activity level, smoking status, overall dietary quality, and calorie counts.

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb.

I want to marry your sister,” he announced after he and Rupert had consumed the better part of a chicken, along with mashed potatoes, gravy, and corn, at the simple table in Rupert’s kitchen. Lily had no illusions that Caleb meant what he said. It was just that even he wouldn’t have the gall to stand there flat-footed and tell Rupert he wanted to keep his sister as a mistress. He and Rupert each took a cigar and lit up. “Don’t I have anything to say about this?” Lily demanded, slamming the cast-iron skillet she’d been about to scour back onto the stove top. Caleb leaned forward in the fog of blue smoke that curled between him and Rupert and said confidentially, “I’ve compromised her, you see. There’s nothing to do but tie the knot before she’s ruined.” Lily would have exploded if she hadn’t been so surprised at Rupert’s reaction. He should have been angry—outraged, even—but he only sat back in his chair and puffed on that damnable cigar. “I see,” he said. “I will not marry this—this pony soldier!” Lily raved. “He’s only fooling, anyway! Do you hear me, Rupert? There will be no wedding!” Rupert assessed her thoughtfully. “Is it true that he’s compromised you?” Lily’s face was red as an ember. She couldn’t have answered that question to save her life. “There might be a child,” he reasoned. “Did you ever think of that?” “Yes,” Caleb collaborated. “Did you ever think of that?” Lily groped for a chair and sank into it. Pregnancy was a possibility she hadn’t once considered. She’d been too wrapped up in her problems for that. “Shut up, both of you,” she murmured, feeling ill. “I think you’d better marry the major,” said Rupert. “I think I’d sooner marry the devil,” countered Lily. Caleb chuckled. “Isn’t she beautiful?” Rupert frowned. “Personally, I think she needs a spanking.” “I agree,” said Caleb. “Will you two please stop talking about me as if I weren’t here? And it would take a bigger man than either of you to get the best of me.” Caleb leaned forward in his chair. “Is that a challenge?” “No,” Lily said, and the word took a great piece of her pride with it as it left her mouth. “I thought not,” said Caleb. “Don’t push your luck,” said Lily. Nothing

In some cases we found all the villages deserted; the people had fled at our approach, in dread of repetitions of the outrages of Arab slaves. The doors were all shut: a bunch of the leaves of reeds or of green reeds placed across them, means "no entrance here." A few stray chickens wander about wailing, having hid themselves while the rest were caught and carried off into the deep forest, and the still smoking fires tell the same tale of recent flight from the slave-traders. Many have found out that I am not one of their number, so in various cases they stand up and call out loudly, "Bolongo, Bolongo!" "Friendship, Friendship!" They

Daniel and the Pelican As I drove home from work one afternoon, the cars ahead of me were swerving to miss something not often seen in the middle of a six-lane highway: a great big pelican. After an eighteen-wheeler nearly ran him over, it was clear the pelican wasn’t planning to move any time soon. And if he didn’t, the remainder of his life could be clocked with an egg timer. I parked my car and slowly approached him. The bird wasn’t the least bit afraid of me, and the drivers who honked their horns and yelled at us as they sped by didn’t impress him either. Stomping my feet, I waved my arms and shouted to get him into the lake next to the road, all the while trying to direct traffic. “C’mon beat it, Big Guy, before you get hurt!” After a brief pause, he cooperatively waddled to the curb and slid down to the water’s edge. Problem solved. Or so I thought. The minute I walked away he was back on the road, resulting in another round of honking, squealing tires and smoking brakes. So I tried again. “Shoo, for crying out loud!” The bird blinked, first one eye then the other, and with a little sigh placated me by returning to the lake. Of course when I started for my car it was instant replay. After two more unsuccessful attempts, I was at my wits’ end. Cell phones were practically non-existent back then, and the nearest pay phone was about a mile away. I wasn’t about to abandon the hapless creature and run for help. He probably wouldn’t be alive when I returned. So there we stood, on the curb, like a couple of folks waiting at a bus stop. While he nonchalantly preened his feathers, I prayed for a miracle. Suddenly a shiny red pickup truck pulled up, and a man hopped out. “Would you like a hand?” I’m seldom at a loss for words, but one look at the very tall newcomer rendered me tongue-tied and unable to do anything but nod. He was the most striking man I’d ever seen--smoky black hair, muscular with tanned skin, and a tender smile flanked by dimples deep enough to drill for oil. His eyes were hypnotic, crystal clear and Caribbean blue. He was almost too beautiful to be real. The embroidered name on his denim work shirt said “Daniel.” “I’m on my way out to the Seabird Sanctuary, and I’d be glad to take him with me. I have a big cage in the back of my truck,” the man offered. Oh my goodness. “Do you volunteer at the Sanctuary?” I croaked, struggling to regain my powers of speech. “Yes, every now and then.” In my wildest dreams, I couldn’t have imagined a more perfect solution to my dilemma. The bird was going to be saved by a knowledgeable expert with movie star looks, who happened to have a pelican-sized cage with him and was on his way to the Seabird Sanctuary.

She turned back to her sandwich. And here, of all things, was desire again. (She could have put the palm of her hand to the front of his white shirt.) Here was her chicken sandwich and her tea and the waitress with a hard life in her eyes and a pretty face disappearing into pale flesh asking if there’s anything else for now, dear. Here was the boudoir air of respectable Schrafft’s with its marble counters and pretty lamps and lunchtime bustle (ten minutes until she should be back at her desk), perfume and smoke, with the war over and another life begun and mad April whipping through the streets again. And here she was at thirty, just out of church (a candle lit every lunch hour, still, although the war was over), and yearning now with every inch of herself to put her hand to the worn buckle at a stranger’s waist, a palm to his smooth belly. A man she’d never see again. Good luck.

It is nine o'clock, and London has breakfasted. Some unconsidered tens of thousands have, it is true, already enjoyed with what appetite they might their pre-prandial meal; the upper fifty thousand, again, have not yet left their luxurious couches, and will not breakfast till ten, eleven o'clock, noon; nay, there shall be sundry listless, languid members of fast military clubs, dwellers among the tents of Jermyn Street, and the high-priced second floors of Little Ryder Street, St. James's, upon whom one, two, and three o'clock in the afternoon shall be but as dawn, and whose broiled bones and devilled kidneys shall scarcely be laid on the damask breakfast-cloth before Sol is red in the western horizon. I wish that, in this age so enamoured of statistical information, when we must needs know how many loads of manure go to every acre of turnip-field, and how many jail-birds are thrust into the black hole per mensem for fracturing their pannikins, or tearing their convict jackets, that some M'Culloch or Caird would tabulate for me the amount of provisions, solid and liquid, consumed at the breakfasts of London every morning. I want to know how many thousand eggs are daily chipped, how many of those embryo chickens are poached, and how many fried; how many tons of quartern loaves are cut up to make bread-and-butter, thick and thin; how many porkers have been sacrificed to provide the bacon rashers, fat and streaky ; what rivers have been drained, what fuel consumed, what mounds of salt employed, what volumes of smoke emitted, to catch and cure the finny haddocks and the Yarmouth bloaters, that grace our morning repast. Say, too, Crosse and Blackwell, what multitudinous demands are matutinally made on thee for pots of anchovy paste and preserved tongue, covered with that circular layer - abominable disc! - of oleaginous nastiness, apparently composed of rancid pomatum, but technically known as clarified butter, and yet not so nasty as that adipose horror that surrounds the truffle bedecked pate  de  foie gras. Say, Elizabeth Lazenby, how many hundred bottles of thy sauce (none of which are genuine unless signed by thee) are in request to give a relish to cold meat, game, and fish. Mysteries upon mysteries are there connected with nine o'clock breakfasts.

Just then, the waiter arrived, wheeling a wooden cart that carried an elaborate silver tray that was resplendent with assorted tea sandwiches of every shape and size, filled with savory fish and chicken salads, smoked salmon, pastel creams and little wisps of sprouts and cress, intermingled with tiny scones, colorful tarts, and petits fours. The waiter placed a bowl of clotted cream on the table, fresh butter, and a bowl of chocolate-covered strawberries.

One platter held two fillets of salmon, each thinly sliced and surrounded by appropriate garnishes and small rounds of dark bread. The other platter had a lush assortment of appetizers. "Why, that's perfectly lovely," said Sally, who immediately had a brioche round swathed with foie gras on the way to her mouth. I attacked the salmon. Between chews, Sally managed to say, "Please thank him for us. I'm sure it's a sweatshop in the kitchen, but when there's time, I'd love to meet him." "I'll be sure to tell him. Right now he's a bit like a chicken without its noggin." "This salmon is delicious. Do you smoke it yourself?"I always like to compliment freebies from the kitchen. It usually keeps them coming. This time I was being totally honest; the salmon was incredible. "Aye, we do. And the other salmon fillet on the plate is cured in tequila and lime juice. We do that here as well. And we bake the brown bread that's with it. All of our salmon comes from Ireland, as well as the dark flour for the bread.

Grace rolled up her sleeves and joined the group in the kitchen, where Gladys, Pablo's wife, had worked all day directing many other women who kept food pouring out the front and side door, onto a long series of folding tables, all covered in checkered paper table cloths. While some of the women prepped and cooked, others did nothing but bring food out and set it on the table- Southern food with a Mexican twist, and rivers of it: fried chicken, chicken and dumplings, chicken mole, shrimp and grits, turnip greens, field peas, fried apples, fried calabaza, bread pudding, corn pudding, fried hush puppies, fried burritos, fried okra, buttermilk biscuits, black-eyed peas, butter bean succotash, pecan pie, corn bread, and, of course, apple pie, hot and fresh with sloppy big scoops of local hand-churned ice creams. As the dinner hours approached, Carter grabbed Grace out of the kitchen, and they both joined Sarah, Carter's friend, helping Sarah's father throw up a half-steel-kettle barbecue drum on the side of the house. Mesquite and pecan hardwoods were quickly set ablaze, and Dolly and the quilting ladies descended on the barbecue with a hurricane of food that went right on to the grill, whole chickens and fresh catfish and still-kicking mountain trout alongside locally-style grass-fed burgers all slathered with homemade spicy barbecue sauce. And the Lindseys, the elderly couple who owned the fields adjoining the orchard, pulled up in their pickup and started unloading ears of corn that had been recently cut. The corn was thrown on the kettle drum, too, and in minutes massive plumes of roasting savory-sweet smoke filled the air around the house. It wafted into the orchards, toward the workers who soon began pouring out of the house.

Shake Shack- The now multinational, publicly traded fast-food chain was inspired by the roadside burger stands from Danny's youth in the Midwest and serves burgers, dogs, and concretes- frozen custard blended with mix-ins, including Mast Brothers chocolate and Four & Twenty Blackbirds pie, depending on the location. Blue Smoke- Another nod to Danny's upbringing in the Midwest, this Murray Hill barbecue joint features all manner of pit from chargrilled oysters to fried chicken to seven-pepper brisket, along with a jazz club in the basement. Maialino- This warm and rustic Roman-style trattoria with its garganelli and braised rabbit and suckling pig with rosemary potatoes is the antidote to the fancy-pants Gramercy Park Hotel, in which it resides. Untitled- When the Whitney Museum moved from the Upper East Side to the Meatpacking District, the in-house coffee shop was reincarnated as a fine dining restaurant, with none other than Chef Michael Anthony running the kitchen, serving the likes of duck liver paté, parsnip and potato chowder, and a triple chocolate chunk cookie served with a shot of milk. Union Square Café- As of late 2016, this New York classic has a new home on Park Avenue South. But it has the same style, soul, and classic menu- Anson Mills polenta, ricotta gnocchi, New York strip steak- as it first did when Danny opened the restaurant back in 1985. The Modern- Overlooking the Miró, Matisse, and Picasso sculptures in MoMA's Sculpture Garden, the dishes here are appropriately refined and artistic. Think cauliflower roasted in crab butter, sautéed foie gras, and crispy Long Island duck.

She took me to the pasture and let me milk a mammoth brown cow. She taught me how to drive a tractor. We rode horses through the woods. We smoked weed on the roof and pointed out clouds that looked like penises. We fed tiny chunks of raw chicken to her brother’s Venus flytrap. We fucked each other with fresh-picked ears of corn. We built a fire under a billion stars and told ghost stories. We took bets to see how many cigarette butts the rooster would eat. We let the goats hop on top of our backs and nibble our hair. We built an altar of stones, sticks and berries at the top of a hill, and when we hummed a family of deer came to us, licking our palms and nuzzling our cheeks. We bathed in streams and made bread from scratch. We pulled ticks and leeches off each other’s backs. We wrote rap songs about farm life and smoking meth. We stayed up a whole night watching movies about vampires and warlocks. We left clumps of hair, string and silver buttons for a family of crows. When it stormed for three days and we lost power, I rocked her gently in the dark and told her I loved her.

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

I'm enjoying the beets and the duck together. It's not a combination I've had before, but it really works." "I'm not usually a fan of raw onions, but the little bits you've strewn throughout are perfect with the beets and the richness of the duck." "The chicken skin adds a nice fatty, crispy element, but I would've preferred duck skin." They raved about Nia's, a lettuce wrap with smoked fish and pickled watermelon rind. "This fatty, oily fish with the sweetness and acidity of the pickled rind is stellar. It's Southern without being Southern.

Eunmi was so straitlaced. She was only forty-eight. She’d never smoked a cigarette in her life. She exercised and went to church. Aside from our occasional bachelor chicken night, she hardly ever drank. She’d never been kissed. People like this did not get cancer.

Great. I should have installed a smoke screen that makes the ship smell like a giant chicken nugget. Remind me to invent that, next time.

For my dad, who is dead but is hopefully taking a break from smoking weed and eating fried chicken on the astral plane to read his daughter's book.

We usually camp out on digs. Smoked briskets and pulled chicken is a big step up from hot dogs and walking tacos.

Welcome to our humble shed, my little chickens. Pettersson is my name and I am the custodian of this place along with my colleague, Hybinett. Your presence here has been requested in order to mend your sinful ways. Names?’ It is the young watchman who points and answers. ‘Anna Stina Knapp. Karin Ersson.’ Pettersson inspects them both. Anna Stina lowers her gaze in the way she has learned that such men prefer. The Dragon stares back at him with defiance. She is swaying on the spot in order to relieve her pressing needs. Pettersson points at her with a hand that is as large as a smoked ham.

She ordered iced tea, a smoked chicken leg with rice and beans, and fried plantains on the side. The old Latino guy behind the counter scanned her face, then asked her one of her least favorite questions. “Where you from, chica?” She hadn’t heard this particular question in a while, but she’d heard it enough in her life. That and “What are you?” or, the less rude but just as condescending “Aren’t you pretty?

Try this smoked chicken with a dressing made from wine vinegar and herbs. Than the liver sashimi with just salt. Try the gizzard and chicken leg sashimi with salt and sesame oil. This one is from Nakagomi-san's Yorozuya brewery. It's a Shunnoten Junmaishu, 'Takazasu.' I've warmed it so that it'll be 108 degrees when poured into your sake cup." "108 degrees! Do you have to be that precise in warming the sake?!" "Of course. That's why the Okanban's job is so important. I've made it slighty lukewarm to stimulate your taste buds, It should be just the right warmth to enjoy the delicate differences of the various sashimi." "Wow. You really put a lot of thought into warming the sake." "Okay. Let's try the sake and food together." "The chicken leg is sweet! And the warm sake wraps that sweetness and enhances it in your mouth!" "The warm sake spreads out the aftertaste of the liver on your tongue!" "The more I chew on the gizzard, the richer the taste becomes!" "Man, it's totally different from cold sake! Its scent and flavor are so lively!" "Exactly. That's what's important. Warming the sake brings the flavor and scent to life, so they're much stronger than with cold sake. That's the reason you serve sake warm." "I see... I never knew there was a reason like that behind warming sake." "And now the main dish--- yakitori. Please start with the chicken fillet, heart and liver. This is a Shunnoten Junmai Daiginjo that has been aged a little longer than usual. It's made from Yamadanishiki rice that has been polished down to 45 percent and then dry-steamed to create a tough malt-rice... ... which is then carefully fermented in low temperatures to create the sake mash. Many people think I'm out of my mind to warm such a high-class Daiginjo. But when sake like this, which has been aged for a long time, is warmed to be 118 degrees when poured into the cup... you can clearly taste the deep flavor of the aged sake." "Wow!" "But 118 degrees is a little hot, isn't it?" "I wanted you to taste the succulent, savory chicken heart and other skewers... ...with a hot Daiginjo that has a rich yet refreshing flavor and can wash away the fat." "I think Junmai Ginjoshu tastes good when you warm it. People who claim that it's wrong to warm Junmai Ginjoshu don't know much about sake." "Aah... the sake tastes heavier since it's warmer than the last one!" "The flavor and scent of the sake fill my mouth and wash away the fat from the chicken too!" "This sake has such a rich, mature taste!

What happened?” “I don’t know. It started spewing smoke everywhere, and the temperature gauge was running hot.” I can relate. This girl has my motor constantly running hot.

point out that it was a romantic gesture aimed at him and not the couple of overweight blokes smoking and playing cards whom she had glimpsed inside the Portakabin. Thanks,” he said, taking the sandwich off the plate and biting into it without even looking at it. Crystal spared another thought for the chickens. God only knows what they had gone through in order to keep Tommy Holroyd fed. Best not to think about it. Keep your mouth shut. “Anything else, babe?” she asked. “Nah. Close the door again on the way out, will you?” The entry phone buzzed while she was still in the hallway and Tommy shouted through the door, “Get that, will you?” When Crystal peered at the monitor next to the front door she could see a girl standing in front of the camera. She was so short that only the top half of her head showed. Crystal pressed the button on the microphone and said, “Hello?” The girl held up something, a wallet or a card, Crystal couldn’t make it out. “I’m DC Reggie Chase,” she said. “I’m here with my colleague DC Ronnie Dibicki.” She indicated someone else, out of sight of the camera. “We’d like to have a chat with Mr. Holroyd. Mr. Thomas Holroyd.” Detectives? “It’s a routine inquiry,” the detective said. “Nothing to be alarmed by.” Keep

Did you know that one hot dog has as many nitrosamines (and nitrosamides, which are similar tobacco carcinogens103) as four cigarettes and that these carcinogens are also found in fresh meat, including beef, chicken, and pork?104 This may help explain the rising rates of kidney cancer over the last few decades despite the falling rates of smoking. Clearing the Confusion: Nitrates, Nitrites, and Nitrosamines Although fresh meat also contains nitrosamines, processed

Ugh, so what're we supposed to help with?" "Harvesting stuff from our veggie garden out back." "Wow! You guys grow your own ingredients too?" "Yeah. A lot of the people living at Polaris are into making their own. Ibusaki makes the wood chips he uses for smoking meats and cheeses. Ryoko specializes in cooking foods that use shio koji as an ingredient... *Shio koji is rice malt fermented in salt and water.* ... so she has her own warehouse close to the dorm where she ferments her own. Me, I want to make my own breed of Polaris chicken, like the French bresse. I have my own flock I'm keeping free-range right here. So... over here is the place Isshiki senpai runs. A kitchen garden with over a dozen different kinds of vegetables!

And here her eyes sparkled and she stood up straight, her beautiful face shining in the sunlight that glowed into the store window, the light bouncing off the fruit and vegetables and cascading into the corners of the Heaven & Earth Grocery Store, illuminating the peppers and carrots, the Saltines and apple peelers, making life seem as full and new and fresh as the promise of Pennsylvania had once been for so many of those standing about who had come up from the South to the North, a land of supposed good, clean freedom, where a man could be a man and a woman could be a woman, instead of the reality where they now stood, a tight cluster of homes enclosed by the filth of factories that belched bitter smoke into a gray sky and tight yards filled with goats and chickens in a part of town no one wanted, in homes with no running water or bathrooms.

The menu was full of classic American cuisine—bone-in ribeyes with garlic mashed potatoes, cedar plank salmon served with risotto and drizzled with lemon butter, smoked sausage, venison medallions, and game hens served with grilled vegetables and wild rice. Free-range herb roasted chicken with roasted potatoes. Porterhouse steaks, seared and served with steak fries and creamed spinach. Sweet corn soup topped with fresh herbs. To finish it off, dark chocolate cake layered with velvety ganache and served with a side of vanilla ice cream. Rustic wood beams

REDUCE REACTANCE How can you allow for agency? Like the truth campaign, encouraging people to chart their path to your destination? Can you provide a menu? Like asking kids whether they want their broccoli or chicken first, can you use guided choices? Like Smoking Kid, is there a gap between attitudes and behavior, and if so, how can you highlight it? Rather than going straight for influence, have you started with understanding? Have you found the root? Like Greg Vecchi, built trust and use that to drive change?

Her sandwiches were beyond delicious. Pimento cheese, smoked meatloaf, egg salad, roast beef and remoulade, honey butter biscuits and fried chicken… Folks lived for her food.

Oasis at Ground Zero Salvation Army representatives would certainly counsel you and pray with you if you wanted, and at Ground Zero the Salvationists in the shiny red “Chaplain” jackets were sought after for just that reason. Mainly, though, they were there to assist with more basic human needs: to wash out eyes stinging from smoke, and provide Blistex for parched lips and foot inserts for boots walking across hot metal. They operated hydration stations and snack canteens. They offered a place to rest, and freshly cooked chicken courtesy of Tyson’s. The day I arrived, they distributed 1500 phone cards for the workers to use in calling home. Every day they served 7500 meals. They offered an oasis of compassion in a wilderness of rubble. I had studied the maps in newspapers, but no two-dimensional representation could capture the scale of destruction. For about eight square blocks, buildings were deserted, their windows broken, jagged pieces of steel jutting out from floors high above the street. Thousands of offices equipped with faxes, phones, and computers, sat vacant, coated in debris. On September 11, people were sitting there punching keys, making phone calls, grabbing a cup of coffee to start the day, and suddenly it must have seemed like the world was coming to an end. I studied the faces of the workers, uniformly grim. I didn’t see a single smile at Ground Zero. How could you smile in such a place? It had nothing to offer but death and destruction, a monument to the worst that human beings can do to each other. I saw three booths set up in a vacant building across from the WTC site: Police Officers for Christ, Firemen for Christ, and Sanitation Workers for Christ. (That last one is a charity I’d like to support.) Salvation Army chaplains had told me that the police and fire had asked for two prayer services a day, conducted on the site. The Red Cross, a nonsectarian organization, had asked if the Salvationists would mind staffing it. “Are you kidding? That’s what we’re here for!” Finding God in Unexpected Places

Fizzle. There was a pathetic little sound, a bit like the fart you get when you let air out of a balloon. I stood up and saw a puff of green smoke rising from where the smashed potion bottle was lying on the ground. As I watched, a tiny chicken, no bigger than my hand popped up from the remains of the potion, clucked and disappeared again, leaving more green smoke. Back to the drawing board.

Most of the ingredients she cooked with came from the tiny farm immediately behind the restaurant. It was so small that the Pertinis could shout from one end of it to another, but the richness of the soil meant that it supported a wealth of vegetables, including tomatoes, zucchini, black cabbage, eggplant and several species that were unique to the region, including bitter friarielli and fragrant asfodelo. There was also a small black boar called Garibaldi, who despite his diminutive size impregnated his harem of four larger wives with extraordinary diligence; an ancient olive tree through which a couple of vines meandered; a chicken or two; and the Pertinis' pride and joy, Priscilla and Pupetta, the two water buffalo, who grazed on a patch of terraced pasture no bigger than a tennis court. The milk they produced was porcelain white, and after hours of work each day it produced just two or three mozzarelle, each one weighing around two pounds- but what mozzarelle: soft and faintly grassy, like the sweet steamy breath of the bufale themselves. As well as mozzarella, the buffalo milk was crafted into various other specialties. Ciliègine were small cherry-shaped balls for salads, while bocconcini were droplet-shaped, for wrapping in slices of soft prosciutto ham. Trecce, tresses, were woven into plaits, served with Amalfi lemons and tender sprouting broccoli. Mozzarella affumicata was lightly smoked and brown in color, while scamorza was smoked over a smoldering layer of pecan shells until it was as dark and rich as a cup of strong espresso. When there was surplus milk they even made a hard cheese, ricotta salata di bufala, which was salted and slightly fruity, perfect for grating over roasted vegetables. But the cheese the Pertinis were best known for was their burrata, a tiny sack of the finest, freshest mozzarella, filled with thick buffalo cream and wrapped in asphodel leaves.

Jasmine licked her finger and flipped through her notes: Smoked Chicken with Pureed Spiced Lentils, Hot Ham and Bacon Biscuits, Cassoulet Salad with Garlic Sausages. After three cookbooks, she was finally finding her voice. She had discovered her future lay in rustic, not structure. Oh, she had tried the nouvelle rage. Who could forget her Breast of Chicken on a Bed of Pureed Grapes, her Diced Brie and Kumquat Salsa, her Orange and Chocolate Salad with Grand Marnier Vinaigrette? But her instincts had rightly moved her closer to large portions. She hated the increasing fad of so much visible white plate. She preferred mounds of gorgeous food and puddles of sauces. Jasmine kneaded her heavy flesh and smiled. She had finally found her term. She was going to be a gastrofeminist. She would be Queen of Abundance, Empress of Excess. No apologies of appetite for her, no 'No thank you, I'm full,' no pushing away her plate with a sad but weary smile. Her dishes would fulfill the deepest, most primal urge. Beef stews enriched with chocolate and a hint of cinnamon, apple cakes dripping with Calvados and butter, pork sautéed with shallots, lots of cream, and mustard.

We've been knocking out the basics all morning.... Asian chicken salad, fruit medley with mint, wheat berry pilaf with dried cherries and almonds. Kai roasted six chickens and a turkey breast, and grilled a whole flank steak, which he sliced thin across the grain. We have green beans in a spicy garlic marinade, braised black kale with smoked turkey, and roasted brussels sprouts. Our signature Morning Energy muffins, bursting with golden raisins and walnuts, sunflower seeds, millet, flax, and sweet with honey are cooling on a rack. We have thawed today's soup specials, which we cook over the weekends and freeze for the week, a golden butternut squash, smooth as velvet, and a chunky pasta fagioli, with whole wheat pasta, white beans, and loads of veggies.

SHOPPING LIST PANTRY •Balsamic vinegar •Bay leaves •Black beans, low-sodium (1 [15-ounce] can) •Black pepper, freshly ground •Broth, low-sodium vegetable (4 cups) •Brown sugar •Canola oil •Capers •Cayenne pepper •Chili powder •Cornstarch •Crackers, whole-grain •Cumin, ground •Lentils (1 [15-ounce] can) •Olive oil •Paprika •Quinoa •Rice, long-grain brown •Salsa •Salt •Soy sauce, low-sodium FRESH PRODUCE •Basil (1 bunch) •Cucumbers, Kirby or Persian (4) •Garlic (3 cloves) •Ginger (2-inch piece) •Lemons (2) •Mushrooms, brown cremini or baby bella (10 ounces) •Onions, yellow (2) •Parsley (1 bunch) •Peppers, red bell (4) •Scallions (1 bunch) •Tomatoes, plum (1 pound) PROTEIN •Beef, top sirloin (1 pound) •Chicken, skinless, boneless breast (6 ounces) •Eggs, large (5) •Salmon, smoked (5 ounces) DAIRY •Cheese, Monterey Jack or Cheddar (5 ounces)

Olive oil cooking spray 1½ cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried oregano 2 tablespoons sweet or smoked paprika 1 teaspoon kosher salt ½ cup all-purpose flour ½ teaspoon freshly ground black pepper 2 large eggs 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total) 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s) 6 to 8 slices provolone cheese ¼ cup shredded Parmesan cheese Let’s cook: 1. Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray. 2. Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs. 3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat. 4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes. 5. Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes. 6. Serve hot. Chicken Legs with Fennel & Orange Serves 4 I love the classic pairing of fennel and citrus.

Starting from the top left: thinly sliced Akashi sea bream sashimi, with a prickly ash bud and miso dressing-- to be enjoyed with the ponzu dipping sauce. Miso-glazed Kamo aubergine. Maizuru cockles sandwiched between slices of myoga ginger. Gizzard shad marinated in sweet vinegar, served in a miniature sushi roll. Fried matsutake, conger eel grilled two ways, Manganji sweet pepper tempura, abalone pickled in Kyoto-style sweet white miso and then grilled. Fish paste noodles, Kurama-style local chicken, smoked mackerel with a pine nut stuffing. Fresh soy milk curd and vegetables pickled with red perilla.