Smoked Salmon Quotes

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

When I was five, I am told, and asked what my favorite things in the world were, I answered, ‘smoked salmon and Bach.’ (Now, sixty years later, my answer would be the same).

We need you to go out there and cover for us while we search for whoever's bugging us," Amy said. "Whoever it is, he or she is probably nearby." "All you have to do is keep talking. We've thought a lot about this, and we think you have the necessary skills," Dan said. "Very funny, Dan-o. But true. When it comes to nonstop chat, I'm the champ," Nellie agreed. Nellie turned off the shower and they all returned to the main room. "That pool is so fine," she said, as if she'd never been interrupted. "I met this couple from Scotland, and I was all, whoa, you have some delish smoked salmon in your excellent country...." Amy raised the window carefully, not making a sound. She and Dan quietly climbed out. "--and they were all, 'Aye, lassie, we dew, ye ken our bonny fish, ye dew!'" Nellie said in a terrible Scottish accent. "So I said, 'You know what ye lads and lassies need in Scotland? Bagels! To go with!' 'Whoa,' they said, 'lassie, ye canna be serious, that is one orrrig-in-al guid idea....'" "Okay, you can stop now." "Man, that's guid news," Nellie said. "This lassie is about to pass out.

The next morning we experienced our very first “full English breakfast,” which consisted of tea, orange juice, cookies, oatmeal, granola, berries, bananas, croissants, grapes, pineapples, prunes, yogurt, five kinds of cold cereal, eggs, hash browns, back bacon, sausage, smoked salmon, tomatoes, mushrooms, beans, toast, butter, jam, jelly, and honey. I don’t know how the British do it.

Kate Moss famously said that “nothing tastes as good as skinny feels.” So I thought I’d put together a little list of things she’s obviously never tried before that taste so much better than buying into an oppressive body ideal could ever feel: Pasta, pizza, mangoes, avocados, doughnuts, peanut butter, sushi, bacon, chocolate cake, lemon cake, any cake really, blueberries, garlic bread, smoked salmon, poached eggs, apples, roast dinners, cookie dough, sweet potatoes, whipped cream, freshly squeezed orange juice, watermelon, gelato, paella, oh and cheese. You’re welcome, Kate!

What makes the Arctic VarChar so unusual and popular is that each bite has a different taste. As you carve your way into the ersatz fillet, you might find yourself chewing on smoked salmon, tender tuna, marinated mackerel, seared snapper, raw roe, baked barracuda, grilled goldfish, or even pickled perch, to alliterate just a few.

Jane stood beside silver platters of cucumber sandwiches and smoked salmon sandwiches and savory-sweet ham sandwiches and open-faced sandwiches with thickly spread butter and fresh mint.

Everything was dusty, and the fridge hadn’t been cleaned for months. Inside, the smoked salmon was swimming, the caviar had hatched, and the liqueur-filled dark chocolates had turned fright-white.

Have you thought about what you want to write about?" I shrug. "Working in Pop's Deli, I thought," I tell her. I could describe the ladies who come in on their lunch break. The old men with their oniony smells. I can talk about how I make their lives better with smoked salmon and capers, and how, even though there are fewer customers than there used to be, we've formed a community there. I can use just enough detail that it might be clear how an everything bagel is a metaphor for the whole world.

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

On this occasion it was a tea party. Cook had been baking all morning: scones and sponge cakes and shortbreads so that the kitchen was full of wonderful aromas. And all afternoon she had been making little tea sandwiches—cucumber, egg and cress, smoked salmon.

For decades, Lebanon had lured not just revolutionaries but also poets, ideologues, artists, and all types of opposition figures and plotters. A weak state was both a blessing and a curse. In Beirut, there was no dictatorship to muzzle opinions—or your guns. The war had made the small Mediterranean country even more of a haven, a live training ground with a casino and restaurants that still served smoked salmon and caviar during cease-fires. There were breadlines and economic hardship, massacres and literary conferences. Every spy agency was in town: the CIA, the KGB, the Mossad.

I plucked one plump black olive from the plate and put it in my mouth immediately before saying, “Well, I feel bad for you, then.” “Why’s that?” “Because I love antipasto.” “I guess I don’t understand why that’s a problem.” “Because,” I emphasized, cutting into a piece of salmon. “I don’t like to share.” I quickly slipped the smoked meat in my mouth before winking at him. His smile finally met his eyes again. “Good to know, because I’m not the sharing kind of guy either.” He winked back at me, but it was so blatantly comical that I couldn’t help the laugh that flew out of my mouth. “Something tells me you’re not talking about cured meats,” I said before slapping his hand away from my olives. “I knew you were smart.” I swallowed the olive I’d snatched from his hand and glared at him, while mouthing, “Mine.” “Funny, that’s what I was thinking, too,” he said, looking directly at me.

Tiny finger sandwiches, biscuits and cakes, grapes and tangerines and of course my scones with jam and cream. Mr Phelps and Jimmy came to help me as I made shortbreads, ginger biscuits from Germany that were a favourite of the queen, macaroons and lemon curd tarts. At the last minute, we prepared cucumber, egg and cress, and smoked salmon sandwiches, wrapping them immediately into damp linen napkins to keep them moist. Flasks of tea were prepared.

The dining table was covered with platters of food: everything and pumpernickel bagels, everything minibagels, everything flagels, bialys, cream cheese, scallion cream cheese, salmon spread, tofu spread, smoked and pickled fish, pitch-black brownies with white chocolate swirls like square universes, blondies, rugelach, out-of-season hamantaschen (strawberry, prune, and poppy seed), and “salads”—Jews apply the word salad to anything that can’t be held in one’s hand: cucumber salad, whitefish and tuna and baked salmon salad, lentil salad, pasta salad, quinoa salad. And there was purple soda, and black coffee, and Diet Coke, and black tea, and enough seltzer to float an aircraft carrier, and Kedem grape juice—a liquid more Jewish than Jewish blood. And there were pickles, a few kinds. Capers don’t belong in any food, but the capers that every spoon had tried to avoid had found their way into foods in which they really didn’t belong, like someone’s half-empty half-decaf. And at the center of the table, impossibly dense kugels bent light and time around them. It was too much food by a factor of ten. But it had to be.

Sis rolls her eyes and leads the elderly lady over to the S-shaped tables crammed with silver trays of ham biscuits, pickled shrimp, stuffed mushrooms, venison pate, fruit and cheese in ornately carved-out watermelons, smoked salmon with all the trimmings, sausage balls, and pimento cheese garnished with little cocktail pickles. Sis's mama gets a nibble of shrimp and a ham biscuit and points to another corner of the tent where Richadene's brother, Melvin, is carving a beef tenderloin and serving it on rolls with horseradish and mayonnaise. Next to Melvin, R.L.'s chef friend from Savannah is serving up shrimp and grits in large martini glasses.

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.

He suddenly felt the intense sad loveliness of being as being, apart from right or wrong: that, indeed, the mere fact of being was the ultimate right. He began to love the land under him with a fierce longing, not because it was good or bad, but because it was: because of the shadows of the corn stocks on a golden evening; because the sheep’s tails would rattle when they ran, and the lambs, sucking, would revolve their tails in little eddies; because the clouds in daylight would surge it into light and shade; because the squadrons of green and golden plover, worming in pasture fields, would advance in short, unanimous charges, head to wind; because the spinsterish herons, who keep their hair up with fish bones according to David Garnett, would fall down in a faint if a boy could stalk them and shout before he was seen; because the smoke from homesteads was a blue beard straying into heaven; because the stars were brighter in puddles than in the sky; because there were puddles, and leaky gutters, and dung hills with poppies on them; because the salmon in the rivers suddenly leaped and fell; because the chestnut buds, in the balmy wind of spring, would jump out of their twigs like jacks-in-boxes, or like little spectres holding up green hands to scare him; because the jackdaws, building, would hang in the air with branches in their mouths, more beautiful than any ark-returning dove; because, in the moonlight there below, God’s greatest blessing to the world was stretched, the silver gift of sleep.

Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.

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.

At length the party arrived at the residence of the Chief of Police. The latter proved indeed a man of spells, for no sooner had he learnt what was afoot than he summoned a brisk young constable, whispered in his ear, adding laconically, “You understand, do you not?” and brought it about that, during the time that the guests were cutting for partners at whist in an adjoining room, the dining-table became laden with sturgeon, caviare, salmon, herrings, cheese, smoked tongue, fresh roe, and a potted variety of the same — all procured from the local fish market, and reinforced with additions from the host’s own kitchen. The fact was that the worthy Chief of Police filled the office of a sort of father and general benefactor to the town, and that he moved among the citizens as though they constituted part and parcel of his own family, and watched over their shops and markets as though those establishments were merely his own private larder. Indeed, it would be difficult to say — so thoroughly did he perform his duties in this respect — whether the post most fitted him, or he the post.

Oak trees can churn out roughly 500 to 1,000 pounds (225 to 450 kg) of acorns a year, albeit during a brief window of a few weeks. A Native American family living in California a few centuries ago, collecting over the span of two or three weeks, could set aside enough acorns to last two or three years. They could gather acorns from at least seven different species of oak trees, preferring oily acorns over sweet ones, and knew two methods to purge them of noxious tannins. The common technique was to de-hull the acorns, pound the acorn meat into mush and drop it into a pit, then douse the mush with water heated by hot stones until all the bitterness was leached. Alternatively, acorns could be buried in mud by streams or swamps for several months, after which they would become edible. To complement their protein-deficient acorn cuisine, Native Americans in California hunted salmon, deer, antelope, mountain sheep, and black bear and gathered earthworms, caterpillars (smoked and then boiled), grasshoppers (doused with salty water and roasted in earth pits), and bee and wasp larvae.15 The

The next bit is the fairy tale. There’s a day in April when it’s raining. The river is running fast. The girl whose father had died, whose mother raised her in the crooked house by the river, who grew up with that broken part inside where your father has died and which if you’re a girl and your father was Spencer Tracy you can’t fix or unhurt, that girl who yet found in herself some kind of forbearance and strength and was not bitter, whose name was Mary MacCarroll and who was beautiful without truly knowing it and had her mother and father’s dancing and pride in her, that girl walked the riverbank in the April rain. And standing at that place in Shaughnessy’s called Fisher’s Step, where the ground sort of raises a little and sticks out over the Shannon, right there, the place which in The Salmon in Ireland Abraham Swain says salmon pass daily and though it’s treacherous he calls a blessed little spot, right there, looking like a man who had been away a long time and had come back with what in Absalom, Absalom! (Book 1,666, Penguin Classics, London) William Faulkner calls diffident and tentative amazement, as if he’d been through some solitary furnace experience, and come out the other side, standing right there, suntanned face, pale-blue eyes that look like they are peering through smoke, lips pressed together, aged twenty-nine but looking older, back in Ireland less than two weeks, the ocean-motion still in his legs but strangely the river now lending him a river repose, standing right there, was Virgil Swain.

Isabell Ides was 101 years old when she died last June. A Makah Indian, a member of a whale-hunting people, she lived in the last house on the last road on the farthest northwest tip of the United States. Isabell was known far and wide because she loved and taught Makah culture and language. Hundreds of people learned to weave baskets under her hands. Several generations learned words in their language from her lips. Young mothers brought her their alder-smoked salmon. After chewing a bit, she could tell whether their wood was too dry. Archaeologists brought her newly excavated 3,000-year-old baskets, and she could identify what the baskets were, how they were made, and how they had been used. “It’s like losing a library,” an anthropologist said at her funeral. Isabell also taught Sunday School at the Assembly of God church on the reservation. She attributed her long life to her Christian faith.

Heck, now that there’s more herring (with cream, with onions, with curry sauce), and even more salmon (thick-cut Scottish loins, gravlax, pastrami-style, organic double-smoked Danish), and even sandwiches like the now-famous Super Heebster (whitefish and baked salmon salad, horseradish cream cheese, wasabi-roe), you could argue Russ & Daughters keeps getting better. Especially for those who shopped for 40 years before the place started toasting the bagels. (“Yes, we toast!” says the sign.)

True Global Man The true global man: wears Italian parties Brazilian furnishes Swedish drives German drinks Scotch banks Swiss fights Asian haggles Jewish meditates Indian budgets Welsh swims Australian smokes Jamaican dances African cooks-the-books Greek eats Japanese jokes American and fucks Latin. As Opposed to Me: wears what's on clearance parties drug-free furnishes Craigslist drives German (check ~ Mercedes 450SL) drinks coffee banks credit unions fights dirty then cleverly avoids capture haggles Jewish (surprise, surprise!) meditates SFB (San Francisco Bay) budgets Russian (meaning no budget) swims away from the sharks smokes salmon (preferably on a bagel with a shmear) dances geek cooks-the-books Jewish CPA style eats pussy and the occasional crow jokes global and fucks Latin ~ (check ~ but I'm alone watching porn).

The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.

It’s an exquisite taste, fluffy cream cheese and smoked salmon, with a burst

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

My protein was salmon. I closed my eyes, thinking back to---lox. Smoked salmon we often ate on bagels, but I did have rice. What if I ground some of the rice to make a crispy crust on the salmon, then smoked the salmon on a play of lox? The seaweed had the same briny notes as capers, and I could pickle these radishes the way I'd pickled red onions...

Knives sliced cleanly through the salmon, pink flesh flaking on either side, the crust giving way with a satisfying crunch. Lenore and Maz were eating, too, but I kept my eyes fixed on Luke's fork. He tried a bite of the salmon plain first, chewing thoughtfully, then swept up some of my rice porridge with the seaweed-pickled vegetables, then returned for a bite of everything together, pink salmon and white porridge and pops of green and red all entering his parted lips. He closed his eyes as he tasted my food. He didn't open them again until he swallowed. "The salmon is perfect," he said. "Flaky and tender, with just the right amount of smoke, and the crunch of that crust is just..." He paused, those bottomless eyes on mine. The tip of his tongue darted over his lower lip. "Incredible." I didn't mean to smile, just nod appreciatively at any praise, but I felt it curl over my lips anyway. "Thank you." "I agree," said Lenore. "The salmon is something quite special. Is the crust rice alone?" "No," I said. "It's ground rice with some panko and a little nori." She nodded with approval. "And these seaweed-pickled vegetables are stellar. Bright and tangy, a lovely pop of acid against the richness of the salmon and the porridge.

Multiple plates full of colorful elements stared back at him. Beet-cured salmon sliced thinly, sitting atop Andean purple potatoes made into a crispy cake, crowned with a tiny salad of arugula, edible flowers, and passion-fruit-pickled shallot rings, which could all be picked up and eaten in one bite, was his nod to both the South American flavors Penelope had been teaching him and his own Jewish traditions. Next he'd created a Lapsang souchong tea-smoked pigeon breast with a tamarind sauce in a flaky, herbed pastry cup (a refined version of one of his pasties), and for dessert, a chili and cinnamon-infused chocolate bon bon filled with a horchata liquid caramel.

She'd gotten the butcher to grind a mixture of filet mignon and chuck steak for the burgers, and had blended in mushrooms and blue cheese; she'd ordered hot dogs from Chicago, which came delivered in a cooler of dry ice. She'd made her own barbecue sauce, plus dozens of elaborate canapés, slivers of smoked salmon on cucumbers and a refined version of onion dip, where she spent an hour caramelizing onions.

I assembled the breakfast while Sam set up the coffee urns. I arranged one platter beautifully, with peach rolls, apple cider doughnuts, mixed fruit turnovers, and healthy slices of cinnamon streusel coffee cake. On the other, breakfast burritos---Eddie's favorite---mini spinach and crab quiches, and bagels with smoked salmon, cream cheese, and chives.

You might expect such a grand hamper to be filled with smoked salmon, a cocktail of olives---ciabatta bread, perhaps. But no. Marcus knows that my taste in food runs to the far side of the Philistine. Instead, the hamper is packed with pork pies, hot pizza wrapped in foil, Walkers crisps, Pringles, my very favorite muffins from Chocolate Heaven and, in its own little cooler, a tub of Ben & Jerry's Chocolate Chip Cookie Dough Ice Cream.

if you don’t have a roll of cookie dough in your fridge, it wouldn’t be unwelcome if one of the commandos swung by King Soopers and got some. Chocolate chip or sugar cookie.” “I don’t have cookie dough in my fridge.” I knew this. The morning before I’d checked in his fridge and he had yogurt, cottage cheese, fresh fruit, slices of smoked salmon and veggies. It was a wasteland in there. He didn’t even have condiments. He studied my face while I thought this, then remarked, “Babe, it isn’t a punishable offense not to have cookie dough.” “Maybe not but you don’t have condiments.” “Ketchup and cottage cheese don’t go real good together.

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).

Yes, well, we figured you wouldn't have anything in the house, so these are things at the very minimum we thought you would need." I scan the basket, which, among other things, contains a pot of wild boar paté, a jar of organic Manuka honey, a package each of wild Scottish smoked salmon and venison salami, a tube of geranium and neroli hand lotion, and a lamb's wool hot water bottle cover. "Yeah, it looks like you covered the basics...

At the starboard window seat of our row, Imelda said, “Oh! There goes the LOX arm.” Much as some people might wish that it meant they’d loaded the ship with smoked salmon, it was the liquid oxygen supply arm retracting.

Does it make sense to call a vegetarian a meathead? Does the Cable Guy eat TV dinners? Does the Royal Family dine at Burger King and Dairy Queen? Does smoked salmon require rolling paper?

Scrambled Eggs with Lime & Ginger Smoked Salmon

The Poised Edge of Chaos Sand sifts down, one grain at a time, forming a small hill. When it grows high enough, a tiny avalanche begins. Let sand continue to sift down, and avalanches will occur irregularly, in no predictable order, until there is a tiny mountain range of sand. Peaks will appear, and valleys, and as sand continues to descend, the relentless sand, piling up and slipping down, piling up and slipping down, piling up - eventually a single grain will cause a catastrophe, all the hills and valleys erased, the whole face of the landscape changed in an instant. Walking yesterday, my heels crushed chamomile and released intoxicating memories of home. Earlier this week, I wrote an old love, flooded with need and desire. Last month I planted new flowers in an old garden bed - one grain at a time, a pattern is formed, one grain at a time, a pattern is destroyed, and there is no way to know which grain will build the tiny mountain higher, which grain will tilt the mountain into avalanche, whether the avalanche will be small or catastrophic, enormous or inconsequential. We are always dancing with chaos, even when we think we move too gracefully to disrupt anything in the careful order of our lives, even when we deny the choreography of passion, hoping to avoid earthquakes and avalanches, turbulence and elemental violence and pain. We are always dancing with chaos, for the grains sift down upon the landscape of our lives, one, then another, one, then another, one then another. Today I rose early and walked by the sea, watching the changing patterns of the light and the otters rising and the gulls descending, and the boats steaming off into the dawn, and the smoke drifting up into the sky, and the waves drumming on the dock, and I sang. An old song came upon me, one with no harbour nor dawn nor dock, no woman walking in the mist, no gulls, no boats departing for the salmon shoals. I sang, but not to make order of the sea nor of the dawn, nor of my life. Not to make order at all. Only to sing, clear notes over sand. Only to walk, footsteps in sand. Only to live.

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

A compass: “To find your new path.” A packet of smoked salmon: “Because they always come home.” Pens: “Celebrate having time to write.” We are showered every day with gifts, but they are not meant for us to keep. Their life is in their movement, the inhale and the exhale of our shared breath. Our work and our joy is to pass along the gift and to trust that what we put out into the universe will always come back.

You should avoid eating refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna, or mackerel (often labeled as “nova-style,” “lox,” “kippered,” “smoked,” or “jerky”)—so no more lox and bagel for breakfast when you are pregnant, or actively trying to get pregnant.

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.

Help yourself to some cheese, and these-" Georgia pointed to a square platter- "are smoked salmon, chive, creme fraiche, and Asian pear rolls, and these-" she pointed to a second platter-"are foie gras toast points with fig glee." "Interesting," said Dorothy. "How... unusual." "What's this?" Hal asked, picking up one of three cordials filled with soup. "That's a black-trumpet-mushroom veloute. It's very rich.

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.

The Princess was anxious that her sons should also see something of the real world beyond boarding schools and palaces. As she said in a speech on Aids: ‘I am only too aware of the temptation of avoiding harsh reality; not just for myself but for my own children too. Am I doing them a favour if I hide suffering and unpleasantness from them until the last possible minute? The last minutes which I choose for them may be too late. I can only face them with a choice based on what I know. The rest is up to them.’ She felt this was especially important for William, the future King. As she once said: ‘Through learning what I do, and his father to a certain extent, he has got an insight into what’s coming his way. He’s not hidden upstairs with the governess.’ Over the years she has taken both boys on visits to hostels for the homeless and to see seriously ill people in hospital. When she took William on a secret visit to the Passage day centre for the homeless in Central London, accompanied by Cardinal Basil Hume, her pride was evident as she introduced him to what many would consider the flotsam and jetsam of society. ‘He loves it and that really rattles people,’ she proudly told friends. The Catholic Primate of All England was equally effusive. ‘What an extraordinary child,’ he told her. ‘He has such dignity at such a young age.’ This upbringing helped William cope when a group of mentally handicapped children joined fellow school pupils for a Christmas party. Diana watched with delight as the future King gallantly helped these deprived youngsters join in the fun. ‘I was so thrilled and proud. A lot of adults couldn’t handle it,’ she told friends. Again during one Ascot week, a time of Champagne, smoked salmon and fashionable frivolity for High society, the Princess took her boys to the Refuge night shelter for down-and-outs. William played chess while Harry joined in a card school. Two hours later the boys were on their way back to Kensington Palace, a little older and a little wiser. ‘They have a knowledge,’ she once said. ‘They may never use it, but the seed is there, and I hope it will grow because knowledge is power. I want them to have an understanding of people’s emotions, people’s insecurities, people’s distress and people’s hopes and dreams.’ Her quiet endeavors gradually won back many of the doubters who had come to see her as a threat to the monarchy, or as a talentless and embittered woman seeking to make trouble, especially by upstaging or embarrassing her husband and his family. The sight of the woman who was still then technically the future Queen, unadorned and virtually unaccompanied, mixing with society’s poorest and most distressed or most threatened, confounded many of her critics.

Mr. Harris had three boxes of Melba toast, a can of smoked oysters, a wheel of Gouda cheese, two bunches of grapes, a package of smoked salmon, a can of sardines, a bottle of sparkling grape juice and a can of cocktail weenies in his pants. I simply ask you to please use common sense. Thank you.

Helen lifted the lid, her eyes widening as she discovered a treasure trove of caramels, jelly creams, candied fruit, toffees and marshmallow drops, all wrapped in twists of waxed paper. Her wondering gaze traveled to the nearby mountain of accumulating delicacies... smoked Wiltshire ham and collar bacon, a box of dry-cured salmon, pots of imported Danish butter, tinned sweetbreads, and a sack of fat glossed dates. There was a basket of hothouse fruits, wheels of Brie in papery white rinds, cunning little cheeses wrapped in netting jars of rich fig paste, pickled quail eggs, bottles of jewel-colored fruit liqueur meant to be sipped from tiny glasses, and a gold-colored tin of cocoa essence.

She always had a big pot of oatmeal going on the stove and was happy to whip up a short stack of pancakes at the drop of a hat, but she pretty much made the rest of the plates to order. After the first week she had a good handle not only on what each man liked for his morning meal, but what he needed. Mr. Cupertino still loved the occasional inspired omelet and once she had made him Eggs Meurette, poached eggs in a red wine sauce, served with a chunk of crusty French bread, which was a big hit. She balanced him out other mornings with hot cereal, and fresh fruit with yogurt or cottage cheese. Johnny mostly went for bowls of cereal washed down with an ocean of cold milk, so Angelina kept a nice variety on hand, though nothing too sugary. The Don would happily eat a soft-boiled egg with buttered toast every day for the rest of his life, but she inevitably got him to eat a little bowl of oatmeal just before or after with his coffee. Big Phil was on the receiving end of her supersize, stick-to-your-ribs special- sometimes scrambled eggs, toast, potatoes, and bacon, other times maybe a pile of French toast and a slice of ham. Angelina decided to start loading up his plate on her own when she realized he was bashful about asking for seconds. On Sundays, she put on a big spread at ten o'clock, after they had all been to church, which variously included such items as smoked salmon and bagels, sausages, broiled tomatoes with a Parmesan crust, scrapple (the only day she'd serve it), bacon, fresh, hot biscuits and fruit muffins, or a homemade fruit strudel. She made omelets to order for Jerry and Mr. Cupertino. Then they'd all reconvene at five for the Sunday roast with all the trimmings.

It has been a few days since I left the apartment, other than to fetch flour and sugar and royal icing mix. I have an impulse to walk to the gourmet supermarket, my mind already starting to wander the aisles. Maybe we can have an antipasti plate for dinner with cold wine in big glasses. I'll buy smoked salmon and ham cut from the bone, olives and cheese.

On the Pacific Coast, salmon usually is sold by species name because of the differences in color, texture, and flavor among species. Chinook (or king) salmon, for example, which ranges in color from white to deep salmon, is the highest-quality salmon and therefore the highest priced. Little of this salmon is canned because most is sold fresh or smoked. Sockeye is the reddest of all varieties, is of high quality, and also is high in price. Silver, medium-red, or Coho salmon, usually a rich orange color slightly touched with red, is widely used for canning. Pink or humpback salmon is lighter in color but has excellent flavor and is good for use in many combination recipes. Chum or keta salmon is light colored and bland in flavor.Δ

Spinach Rollups This recipe is from my friend Susan Zilber. Susan moved away to New York, but I bet she still makes these.   5 to 8 flour tortillas (the large burrito size) 16-ounce package frozen chopped spinach ¼ cup mayonnaise ½ cup softened cream cheese ¼ cup sour cream 1/8 cup dried chopped onion ¼ cup bacon bits 1 Tablespoon Tabasco sauce   Cook the spinach and drain it, squeezing out all the moisture. (Cheesecloth inside a strainer works well for this.) Mix together all ingredients except the tortillas. Spread small amount of spinach mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the spinach mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. Susan says to tell you that once she started to make these and found that she was out of sour cream. She used all cream cheese instead, and they were delicious. Hannah’s Addition to Susan’s Rollups 5 to 8 flour tortillas (the large burrito size) 6 ounces chopped smoked salmon (or lox) 1 cup (8 ounces) softened cream cheese ¼ cup dried chopped onions 1 teaspoon freshly ground black pepper 1 teaspoon dill weed (of course fresh is best)   Mix all the ingredients except the tortillas together in a bowl. Spread small amount of the salmon mixture out on the face of a tortilla. Roll it up and place it in a plastic freezer bag. Continue spreading and rolling tortillas until the salmon mixture is gone. Fold the plastic bag over when all the rollups are inside to make sure they stay tightly rolled. Refrigerate for at least 4 hours. (Overnight is best.) Slice with a sharp knife, arrange on a platter, and serve as appetizers. I made Susan’s Spinach Rollups too, and after I cut them the next day, I arranged both kinds on the platter in contrasting rings. It looked gorgeous.

Danny flicks an ashless cigarette and bounces in place on the couch, occasionally checking the door leading to the kitchen. Crates are stacked along the wall, magazines piled on the floor. I smell fish and char. “You baking?” He frowns. “Nah.” I’m undermining him if I check, but the smell of burning thickens. We enter the kitchen, where hundreds, maybe thousands of reminders blink in the occasional ocean breeze. I never escape the sensation I’m being surveilled, except instead of a penetrating gaze they are commands, observations. DON’T FORGET RICE. PETER IS THE COUSIN WHO STEALS. AN HOUR IS SIXTY MINUTES. CLOVER HATES LILIES. TAKE SHOWER. Some are so old the paper has become cloth soft. Danny plucks one from the wall. SALMON IN THE OVEN. “Damn.” He opens the oven door, releasing smoke. “Oven mitt,” I warn when he is about to barehand the rack.

Let us turn now to a study of a small Newfoundland fishing village. Fishing is, in England at any rate – more hazardous even than mining. Cat Harbour, a community in Newfoundland, is very complex. Its social relationships occur in terms of a densely elaborate series of interrelated conceptual universes one important consequence of which is that virtually all permanent members of the community are kin, ‘cunny kin’, or economic associates of all other of the 285 permanent members. The primary activity of the community is cod fishing. Salmon, lobster, and squid provide additional sources of revenue. Woodcutting is necessary in off-seasons. Domestic gardening, and stints in lumber camps when money is needed, are the two other profitable activities. The community's religion is reactionary. Women assume the main roles in the operation though not the government of the churches in the town. A complicated system of ‘jinking’ – curses, magic, and witchcraft – governs and modulates social relationships. Successful cod fishing in the area depends upon highly developed skills of navigation, knowledge of fish movements, and familiarity with local nautical conditions. Lore is passed down by word of mouth, and literacy among older fishermen is not universal by any means. ‘Stranger’ males cannot easily assume dominant positions in the fishing systems and may only hire on for salary or percentage. Because women in the community are not paid for their labour, there has been a pattern of female migration out of the area. Significantly, two thirds of the wives in the community are from outside the area. This has a predictable effect on the community's concept of ‘the feminine’. An elaborate anti-female symbolism is woven into the fabric of male communal life, e.g. strong boats are male and older leaky ones are female. Women ‘are regarded as polluting “on the water” and the more traditional men would not consider going out if a woman had set foot in the boat that day – they are “jinker” (i.e., a jinx), even unwittingly'. (It is not only relatively unsophisticated workers such as those fishermen who insist on sexual purity. The very skilled technicians drilling for natural gas in the North Sea affirm the same taboo: women are not permitted on their drilling platform rigs.) It would be, however, a rare Cat Harbour woman who would consider such an act, for they are aware of their structural position in the outport society and the cognition surrounding their sex….Cat Harbour is a male-dominated society….Only men can normally inherit property, or smoke or drink, and the increasingly frequent breach of this by women is the source of much gossip (and not a negligible amount of conflict and resentment). Men are seated first at meals and eat together – women and children eating afterwards. Men are given the choicest and largest portions, and sit at the same table with a ‘stranger’ or guest. Women work extremely demanding and long hours, ‘especially during the fishing season, for not only do they have to fix up to 5 to 6 meals each day for the fishermen, but do all their household chores, mind the children and help “put away fish”. They seldom have time to visit extensively, usually only a few minutes to and from the shop or Post Office….Men on the other hand, spend each evening arguing, gossiping, and “telling cuffers”, in the shop, and have numerous “blows” (i.e., breaks) during the day.’ Pre-adolescents are separated on sexual lines. Boys play exclusively male games and identify strongly with fathers or older brothers. Girls perform light women's work, though Faris indicates '. . . often openly aspire to be male and do male things. By this time they can clearly see the privileged position of the Cat Harbour male….’. Girls are advised not to marry a fisherman, and are encouraged to leave the community if they wish to avoid a hard life. Boys are told it is better to leave Cat Harbour than become fishermen....

listening back to the audio-clip anyway, and put her headphones straight in. She was in even less of a mood for small-talk than normal.  As Roper’s voice spoke in her ears, asking Mary if she’d seen or heard anyone arguing with or threatening Oliver Hammond, she took a bite out a bagel she’d topped with light cream cheese. Someone had taken and eaten the two slices of smoked salmon she’d left in the fridge. She didn’t have energy to find out who.  Jamie chewed thoughtfully, glad of the noise in her ears to drown the world out. She’d become good at tuning out Roper’s east-London rasp by now. It was practically white noise. She was thinking about Oliver Hammond. His parents’ number was written down in front of her. She was working up to calling them to follow-up.  It was nearly midday and they’d already been informed of his death and told that a detective would be calling to speak to them. She’d listened to the recording of the conversation. His father had

Rosa discreetly wrapped a paper napkin around her canapé- a dry affair of puff pastry and greasy smoked salmon- and deposited it in a wastebasket. She wasn't discreet enough; Alex noticed. "Too bad about the food." "I bet it cost an arm and a leg, too. Boy, these people would probably kill for a piece of pizza right now." Before any important gathering or holiday, her mother used to work on the food for days. Rosa would stand on a stepstool at the counter beside her, shaping meatballs or cutting dough. In the summer, she and Mamma would wrap paper-thin slices of prosciutto around melon balls and served them on toothpicks. There was nothing wrong with keeping food simple.

Linn sat up a little straighter when the first course arrived, smoked salmon profiteroles. By the time we'd moved from the panini and tea sandwiches and on to the Parisian Opera Cake and devil's food teacakes, Linn had downed almost everything set in front of her, as well as an entire pot of tea. "It's all so good!" she said, wiping her hands on her cloth napkin. "I love the tiny portions. And they just keep bringing food! I love this. We should do this every day." "I completely agree.

Yes, as long as things are being compared to food, Digital Humanities may indeed be the smoked salmon, sour cream, capers and dill of the English Department smorgasbord.

French toast? Frittata? Definitely frittata. Leaving the table again, she transferred a small packet from freezer to fridge. It was salmon, home-smoked on the island and more delicious than any she had ever found elsewhere. Smoked salmon wasn't Cecily's doing, but the dried basil and thyme she took from the herb rack were. Taking a vacuum-sealed package of sun-dried tomatoes from the cupboard, she set it on the counter beside the herbs. Frittata, hot biscuits, and fruit salad. With mimosas. And coffee. That sounded right. Eaten out on the deck maybe? No, not on the deck, unless the prevailing winds turned suddenly warm. They would eat here in the kitchen, with whatever flowers the morning produced. Surely more lavender. A woman could never have enough lavender- or daylilies or astilbe, neither of which should bloom this early, but both of which had looked further along than the lavender, yesterday morning, so you never knew.

These experiments ceased abruptly as far as Picasso was concerned: not only was there the threat of entering the creative artist’s hell forever, but one day the inhabitants of the Bateau-Lavoir found poor Wiegels dead, hanging by the neck from a beam in his studio: opium, said some, ether-drinking, hashish, said others. Picasso was appalled, and one of the reasons for his decision to spend his summer in the uncongenial damp, fungus-smelling north French country was the crippling depression that came down on him after this suicide. Another was his health, a source of constant worry all his life. He smoked far too much, at first a pipe and then Gauloises for the rest of his days, and in the mornings he had a smoker’s cough: he was persuaded that this was the onset of consumption, and when one night his coughing broke a small blood-vessel so that he spat red, the mortal disease became a certainty—he was near his end. He was seized with panic, and André Salmon ran for a doctor, a nearby friend. The medical man inspected his patient, laughed, and said, “He is as sound as a bell.” Picasso did not believe him, and from that time onwards his diet grew more abstemious still and his apéritifs were replaced by mineral water, though he never abandoned either wine or tobacco.

We’re Fairway smoked salmon addicts,” Joy agrees. “And the mini bagels, the mini everything bagels!

Eggs Benedict, served in perfectly steamed artichoke hearts, with slices of thick-cut, grilled pancetta and a hollandaise sauce the color of a Cézanne sunrise; lush, tender strawberries with clotted cream and muscovado sugar; warm croissants; hand-cured smoked salmon; and coffee heated in mugs.

I told her one of the few stories that she'd told me of myself as a child. We'd gone to a park by a lake. I was no older than two. Me, my father, and my mother. There was an enormous tree with branches so long and droopy that my father moved the picnic table from underneath it. He was always afraid of me getting crushed. My mother believed that kids had stronger bones than grownups. "There's more calcium in her forearm than in an entire dairy farm," she liked to say. That day, my mother had made roasted tomato and goat cheese sandwiches with salmon she'd smoked herself, and I ate, she said, double my weight of it. She was complimenting me when she said that. I always wondered if eating so much was my best way of complimenting her. The story went that all through lunch I kept pointing at a gaping hole in the tree, reaching for it, waving at it. My parents thought it was just that: a hole, one that had been filled with fall leaves, stiff and brown, by some kind of ferrety animal. But I wasn't satisfied with that explanation. I wouldn't give up. "What?" my father kept asking me. "What do you see?" I ate my sandwiches, drank my sparkling hibiscus drink, and refused to take my eyes off the hole. "It was as if you were flirting with it," my mother said, "the way you smiled and all." Finally, I squealed, "Butter fire!" Some honey upside-down cake went flying from my mouth. "Butter fire?" they asked me. "Butter fire?" "Butter fire!" I yelled, pointing, reaching, waving. They couldn't understand. There was nothing interesting about the leaves in the tree. They wondered if I'd seen a squirrel. "Chipmunk?" they asked. "Owl?" I shook my head fiercely. No. No. No. "Butter fire!" I screamed so loudly that I sent hundreds of the tightly packed monarchs that my parents had mistaken for leaves exploding in the air in an eruption of lava-colored flames. They went soaring wildly, first in a vibrating clump and then as tiny careening postage stamps, floating through the sky. They were proud of me that day, my parents. My father for my recognition of an animal so delicate and precious, and my mother because I'd used a food word, regardless of what I'd actually meant.

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)

First in line was the Hanukkah table, all a-glitter with blue and silver tinsel and featuring a huge antique Art Deco menorah in sterling silver. There were platters of smoked salmon, trays of rugelach, babkas, and sufganiyot, and on small nearby steam tables, dishes of brisket and of latkes. The main table also held a large collection of side dishes or trimmings - cream cheese, applesauce, onions, pickles, horseradish, tomatoes, capers, and such - and was strewn with Hanukkah gelt and chocolate-marshmallow dreidels on pretzel sticks.

table for two next to one of the windows, drink mimosas, and gorge ourselves on Sunday brunch. We start with smoked Scottish salmon, cheeses, and salads from the café table. Then Piper has a Belgian waffle and I have the crab-cake Benedict. We finish off with mini cakes and parfaits. All the while, we gossip like schoolgirls about the dramas of the night before.

There was Charlie Watts, Savile Row suit, perfectly dressed, tie, shaved, the whole fucking bit. I could smell the cologne! I opened the door and he didn’t even look at me, he walked straight past me, got hold of Mick and said, “Never call me your drummer again.” Then he hauled him up by the lapels of my jacket and gave him a right hook. Mick fell back onto a silver platter of smoked salmon on the table and began to slide towards the open window and the canal below it. And I was thinking, this is a good one, and then I realized it was my wedding jacket. And I grabbed hold of it and caught Mick just before he slid into the Amsterdam canal. It took me twenty-four hours after that to talk Charlie down. I thought I’d done it when I took him up to his room, but twelve hours later, he was saying, “Fuck it, I’m gonna go down and do it again.” It takes a lot to wind that man up. “Why did you stop him?” My jacket, Charlie, that’s why!