Smoking Herbs Quotes

When you smoke the herb, it reveals you to yourself.

A great writer is a blitzed illusionist of portable magic. You're welcome.

The more people smoke herb, the more Babylon fall.

Only those who’re high on the herb can truly appreciate Marley. Lean back, enjoy life and really listen to him. '…every little thing gonna be alright…

Merry smiled. ‘Well then,’ he said, ‘if Strider will provide what is needed, I will smoke and think. I had some of Saruman’s best in my pack, but what became of it in the battle, I am sure I don’t know.’ ‘Master Meriadoc,’ said Aragorn, ‘if you think that I have passed through the mountains and the realm of Gondor with fire and sword to bring herbs to a careless soldier who throws away his gear, you are mistaken.

Writing to me is like hitting the herb. No problems, Mon. No worries.

I'm going to tell you a phenomenal anticlimactic story that will fuck you up. But first I must roll, lick, burn, blow...

There was no wind, and, outside now of the warm air of the cave, heavy with smoke of both tobacco and charcoal, with the odor of cooked rice and meat, saffron, pimentos, and oil, the tarry, wine-spilled smell of the big skin hung beside the door, hung by the neck and all the four legs extended, wine drawn from a plug fitted in one leg, wine that spilled a little onto the earth of the floor, settling the dust smell; out now from the odors of different herbs whose names he did not know that hung in bunches from the ceiling, with long ropes of garlic, away now from the copper-penny, red wine and garlic, horse sweat and man sweat died in the clothing (acrid and gray the man sweat, sweet and sickly the dried brushed-off lather of horse sweat, of the men at the table, Robert Jordan breathed deeply of the clear night air of the mountains that smelled of the pines and of the dew on the grass in the meadow by the stream.

The heart is only grain and goats and the price of health it cleans it rifles smokes its herbs breaks out a beer bottle or two its precious radios strapped up for protection with ragged black tape

A storm of fruity sweetness! A concerto of seafood and herbs! And a fragrant duet of thick lamb mousse and creamed root vegetables! All three glasses present their own colorful tableau that unfolds across your tongue! "Though each glass maintains a clear and unique flavor profile... ... from creamed raw sea urchin to smoked scallop mousse- the perfect accenting layer is always slipped into the perfect place. It's like a gorgeous richly colored show of mousses is dancing in my mouth!

Surrendering that pain to stone had deadened me in a way that was a relief, but there was a darker side to that forgetting. I’ve seen folk who numbed their pain with strong drink or Smoke or other herbs and always the loss of their pain made them less connected. Less human. And so it was with me. Every

Sailors tell us that when large parcels and masses of spices are, after being long kept close, suddenly opened, those who first stir and take them out run the risk of fever and inflammation. It can also be tried whether such spices and herbs when pounded would not dry bacon and meat hung over them, as smoke does.

Does he smoke marijuana?” I asked, aware that marijuana’s mind expansion properties are the motive behind the government’s adamant opposition to the herb. Since it can render mind control uncontrollable by penetrating memory compartmentalization, marijuana use is strictly forbidden in the military, special forces, among spies, etc.

This sweetness scooped like some bright fruit plum peach apricot watermelon perhaps from myself this sweetness It is a whimsical touch, which surprises and troubles me. That this stony and prosaic woman should in her secret moments harbor such thoughts. For she was sealed from us- from everyone- with such fierceness that I had thought her incapable of yielding. I never saw her cry. She rarely smiled, and then only in the kitchen with her palette of flavors at her fingertips, talking to herself (so I thought) in the same toneless mutter, enunciating the names of herbs and spices- cinnamon, thyme, peppermint, coriander, saffron, basil, lovage- running a monotonous commentary. See the tile. Has to be the right heat. Too low, the pancake is soggy. Too high, the butter fries black, smokes, the pancake crisps. I understood because I saw in our kitchen seminars the one way in which I might win a little of her approval, and because every good war needs the occasional amnesty. Country recipes from her native Brittany were her favorites; the buckwheat pancakes we ate with everything, the far breton and kouign amann and galette bretonne that we sold in downriver Angers with our goat's cheeses and our sausage and fruit.

Margo Brinker always thought summer would never end. It always felt like an annual celebration that thankfully stayed alive long day after long day, and warm night after warm night. And DC was the best place for it. Every year, spring would vanish with an explosion of cherry blossoms that let forth the confetti of silky little pink petals, giving way to the joys of summer. Farmer's markets popped up on every roadside. Vendors sold fresh, shining fruits, vegetables and herbs, wine from family vineyards, and handed over warm loaves of bread. Anyone with enough money and enough to do on a Sunday morning would peruse the tents, trying slices of crisp peaches and bites of juicy smoked sausage, and fill their fisherman net bags with weekly wares. Of all the summer months, Margo liked June the best. The sun-drunk beginning, when the days were long, long, long with the promise that summer would last forever. Sleeping late, waking only to catch the best tanning hours. It was the time when the last school year felt like a lifetime ago, and there were ages to go until the next one. Weekend cookouts smelled like the backyard- basil, tomatoes on the vine, and freshly cut grass. That familiar backyard scent was then smoked by the rich addition of burgers, hot dogs, and buttered buns sizzling over charcoal.

Awkward conversations. They’re the heart of the drug trade. The driving force that keeps criminals out of jail is paranoia. You can think you know people, but the truth is, you never know who they’re talking to. The life of an outlaw: Around every corner lies a cop. In every basement waits a bust. Every friend is the guy who sells you out to keep his own ass out of jail. Sure, it was rare, but you just never knew. The result was a series of shorthand and euphemisms so obscure even the pros often weren’t sure what they were talking about. Sales became pickups. Pot, ganja, bud, or weed became lettuce, green, happy, herb, smoke... the list went on, and changed from dealer to dealer.

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.

The house was squashed like a mushroom by a thatched roof that hung far out over the walls. A pair of windows sparkled on either side of a rounded, heavy wooden door. There was nothing particularly creepy or witch-ish about it at all, except for maybe some leeks that grew on the roof around the higgledy-piggledy chimney (out of which wafted a lovely, homey-smelling smoke). Next to the cottage was a small fenced-in kitchen garden, and even in the low light Rapunzel could see it wasn't given over just to herbs and vegetables. Tall rockets of flowers and pretty, feathery foliage shot colorfully out of the corners. There was even a neat flagstone path that led up to the front door. "Witch?" Flynn asked, skeptical. "Or, like... crunchy earth mother type who drinks herbal teas and pretends the goddess speaks to her?

Rice is sacred to the Japanese people," he says. "We eat it at every meal, yet we never get tired of it." He points out that the word for rice in Japanese, gohan, is the same as the word for meal. When he finally lifts the lid of the first rice cooker, releasing a dramatic gasp of starchy steam, the entire restaurant looks ready to wave their white napkins in exuberant applause. The rice is served with a single anchovy painstakingly smoked over a charcoal fire. Below the rice, a nest of lightly grilled matsutake mushrooms; on top, an orange slice of compressed fish roe. Together, an intense wave of umami to fortify the tender grains of rice. Next comes okoge, the crispy rice from the bottom of the pan, served with crunchy flakes of sea salt and oil made from the outside kernel of the rice, spiked with spicy sansho pepper. For the finale, an island of crisp rice with wild herbs and broth from the cooked rice, a moving rendition of chazuke, Japanese rice-and-tea soup. It's a husk-to-heart exposé on rice, striking in both its simplicity and its soul-warming deliciousness- the standard by which all rice I ever eat will be judged.

Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare. 'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold. Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles. Biddy came up behind him while the girl tied the parcel with ribbon. 'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?' The girl shrugged. 'That's what it says on the board if you can read it.' 'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.' When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon. 'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?

Domenico, my pen pal and the master of ceremonies, emerges from the kitchen in a cobalt suit bearing a plate of bite-sized snacks: ricotta caramel, smoked hake, baby artichoke with shaved bottarga. The first course lands on the table with a wink from Domenico: raw shrimp, raw sheep, and a shower of wild herbs and flowers- an edible landscape of the island. I raise my fork tentatively, expecting the intensity of a mountain flock, but the sheep is amazingly delicate- somehow lighter than the tiny shrimp beside it. The intensity arrives with the next dish, the calf's liver we bought at the market, transformed from a dense purple lobe into an orb of pâté, coated in crushed hazelnuts, surrounded by fruit from the market this morning. The boneless sea anemones come cloaked in crispy semolina and bobbing atop a sticky potato-parsley puree. Bread is fundamental to the island, and S'Apposentu's frequent carb deliveries prove the point: a hulking basket overflowing with half a dozen housemade varieties from thin, crispy breadsticks to a dense sourdough loaf encased in a dark, gently bitter crust. The last savory course, one of Roberto's signature dishes, is the most stunning of all: ravioli stuffed with suckling pig and bathed in a pecorino fondue. This is modernist cooking at its most magnificent: two fundamental flavors of the island (spit-roasted pig and sheep's-milk cheese) cooked down and refined into a few explosive bites. The kind of dish you build a career on.

Step 6. Ensure That Your Environment Supports Your Goals Some people subscribe to the philosophy that if the cure doesn’t hurt, it can’t be working. When it comes to permanent changes in diet and lifestyle, the opposite philosophy is the best: The less painful the program, the more likely it is to succeed. Take steps to make your new life easier. Modify your daily behavior so that your surroundings work for you, not against you. Have the right pots, pans, and utensils to cook with; have the right spices, herbs, and seasonings to make your meals delicious; have your cookbooks handy and review them often to make your dishes lively and appealing. Make sure you give yourself the time to shop for food and cook your meals. Change your life to support your health. Don’t sacrifice your health for worthless conveniences. Avoid temptation. Very few people could quit smoking without ridding their house of cigarettes. Alcoholics avoid bars to stop drinking. Protect yourself by protecting your environment. Decrease the time when you are exposed to rich foods to avoid testing your “willpower.” One of the best ways to do this is to throw all the rich foods out of the house. Just as important is to replace harmful foods with those used in the McDougall Program for Maximum Weight Loss. If many of your meals are eaten away from home, make the situations meet your needs. Go to restaurants that offer at least one delicious, nutritious item. Ask the waiter to remove the butter and olive oil from the table. Accept invitations to dinner from friends who eat and live healthfully. Bring healthful foods with you whenever possible. Keep those people close who support your efforts and do not try to sabotage you. Ask family and friends to stop giving you boxes of candy and cakes as gifts. Instead suggest flowers, a card, or a fruit basket. Tell your mother that if she really loves you she’ll feed you properly, forgoing her traditional beef stroganoff.

I took up the pestle as she left, and pounded and ground automatically, paying little heed to the results. The shut window blocked the sound both of the rain and the crowd below; the two blended in a soft, pattering susurrus of menace. Like any schoolchild, I had read Dickens. And earlier authors, as well, with their descriptions of the pitiless justice of these times, meted out to all illdoers, regardless of age or circumstance. But to read, from a cozy distance of one or two hundred years, accounts of child hangings and judicial mutilation, was a far different thing than to sit quietly pounding herbs a few feet above such an occurrence. Could I bring myself to interfere directly, if the sentence went against the boy? I moved to the window, carrying the mortar with me, and peered out. The crowd had increased, as merchants and housewives, attracted by the gathering, wandered down the High Street to investigate. Newcomers leaned close as the standees excitedly relayed the details, then merged into the body of the crowd, more faces turned expectantly to the door of the house. Looking down on the assembly, standing patiently in the drizzle awaiting a verdict, I suddenly had a vivid understanding of something. Like so many, I had heard, appalled, the reports that trickled out of postwar Germany; the stories of deportations and mass murder, of concentration camps and burnings. And like so many others had done, and would do, for years to come, I had asked myself, “How could the people have let it happen? They must have known, must have seen the trucks, the coming and going, the fences and smoke. How could they stand by and do nothing?” Well, now I knew. The stakes were not even life or death in this case. And Colum’s patronage would likely prevent any physical attack on me. But my hands grew clammy around the porcelain bowl as I thought of myself stepping out, alone and powerless, to confront that mob of solid and virtuous citizens, avid for the excitement of punishment and blood to alleviate the tedium of existence. People are gregarious by necessity. Since the days of the first cave dwellers, humans—hairless, weak, and helpless save for cunning—have survived by joining together in groups; knowing, as so many other edible creatures have found, that there is protection in numbers. And that knowledge, bred in the bone, is what lies behind mob rule. Because to step outside the group, let alone to stand against it, was for uncounted thousands of years death to the creature who dared it. To stand against a crowd would take something more than ordinary courage; something that went beyond human instinct. And I feared I did not have it, and fearing, was ashamed.

Are you interested in medical marijuana but have no idea what it is? In recent years, there is a growing cry for the legalization of cannabis because of its proven health benefits. Read on as we try to look into the basics of the drug, what it really does to the human body, and how it can benefit you. Keep in mind that medical marijuana is not for everyone, so it’s important that you know how you’re going to be using it before you actually use it. What is Marijuana? Most likely, everyone has heard of marijuana and know what it is. However, many people hold misconceptions of marijuana because of inaccurate news and reporting, which has led to the drug being demonized—even when numerous studies have proven the health benefits of medical marijuana when it is used in moderation. (Even though yes, weed is also used as a recreational drug.) First and foremost, medical marijuana is a plant. The drug that we know of is made of its shredded leaves and flowers of the cannabis sativa or indica plant. Whatever its strain or form, all types of cannabis alter the mind and have some degree of psychoactivity. The plant is made of chemicals, with tetrahydrocannabinol (THC) being the most powerful and causing the biggest impact on the brain. How is Medical Marijuana Used? There are several ways medical weed is used, depending on the user’s need, convenience and preference. The most common ways are in joint form, and also using bongs and vaporizers. But with its growing legalization, we’re seeing numerous forms of cannabis consumption methods being introduced (like oils, edibles, drinks and many more). ● Joint – Loose marijuana leaves are rolled into a cigarette. Sometimes, it’s mixed with tobacco to cut the intensity of the cannabis. ● Bong – This is a large water pipe that heats weed into smoke, which the user then inhales. ● Vaporizer – Working like small bongs, this is a small gadget that makes it easier to bring and use weed practically anywhere. What’s Some Common Medical Marijuana Lingo? We hear numerous terms from people when it comes to describing medical marijuana, and this list continually grows. An example of this is the growing number of marijuana nicknames which include pot, grass, reefer, Mary Jane, dope, skunk, ganja, boom, chronic and herb among many others. Below are some common marijuana terms and what they really mean. ● Bong – Water pipe that allows for weed to be inhaled ● Blunt – Hollowed-out cigar with the tobacco replaced with weed ● Hash – Mix of medical weed and tobacco ● Joint – Rolled cigarette-like way to consume medical cannabis How Does It Feel to be High? When consumed in moderation, weed’s common effects include a heightened sense of euphoria and well-being. You’ll most likely talk and laugh more. At its height, the high creates a feeling of pensive dreaminess that wears off and becomes sleepiness. In a group setting, there are commonly feelings of exaggerated physical and emotional sensitivity as well as strong feelings of camaraderie. Medical marijuana also has a direct impact on a person’s speech patterns, which will get slower. There will be an impairment in your ability to carry out conversations. Cannabis also affects short-term memory. The usual high that one gets from cannabis can last for about two hours; when you overindulge, it can last for up to 12 hours. Is Using Medical Marijuana Safe? Medical cannabis is scientifically proven to be safer compared to alcohol or nicotine. Marijuana is slowly being legalized around the world because of its numerous health benefits, particularly among people suffering from mental illness like depression, anxiety and stress. It also has physical benefits, like helping in managing pain and the treatment of glaucoma and cancer.

Distorted, clawed hands hung the bag of precious herbs around the thick, muscular neck of the wolf, and then the animal took off in a dead run, racing the climbing sun as it burned away the thick cloud covering. Fur began to smoke, and blisters rose beneath the thick pelt. Thunder cracked unexpectedly. Thick black clouds, heavy with rain, blew across the sky, providing Mikhail with dense cover from the sun. The storm rolled in over the forest fast, with wild winds kicking up leaves and swaying branches. A bolt of lightning sizzled across the sky in a fiery whip of dancing light. The sky darkened to an ominous cauldron of boiling clouds. Mikhail bounded into the cave and raced along the narrow maze of passages toward the main chamber, shape-shifting as he ran. Gregori’s cool silver gaze slid over him as Mikhail relinquished the herbs. “It is a wonder you have been able to tie your shoes without me all of these centuries.” Mikhail sank down beside his brother, one hand over his burning eyes. “It is more of a wonder you have stayed alive with your ostentatious displays. Remind me to remove my impressionable brother from your disrespectful presence before your winning ways rub off on him.

ThunderD Male Enhancement herbs can be wanted. Too much smoking and tablets can have negative effect on weight of the child even beginning defects. It additionally will increase the quantity of at

SAGE: by far the most well-known herb for space clearing, because it is strongly associated with purification. Many people believe that sage contains antibacterial properties and that the smoke literally cleans the air as the plant burns. It is a common practice to burn sage when moving into a new home to clear the previous owner’s energy.

Smudging was the practice of using the smoke of sympathetic herbs to clear negative energy. Personally, Blue had always thought there must be better ways to get on a plant's good side than by setting it on fire.

Vaporization Vaporizers are, hands down, the WAY TO GO in smoking cannabis. The process releases the THC content as a vapor, which the inhaler takes in without the toxic smoke. No more burning of your throat when you inhale; no more hacking and coughing and discomfort. People who use vaporizers even describe the vapor as cooling. Once you’ve tried one, you’ll never go back! And because you absorb pure THC, it is by far the most economical use of your precious herb. Some sources suggest that converting to this method of ingestion can make your supply last up to four times longer!

When Hobbits first began to smoke is not known, all the legends and family histories take it for granted; for ages folk in the Shire smoked various herbs, some fouler, some sweeter.

Everything becomes so pure when you smoke the herb. conversation becomes interesting love becomes true love Sex becomes just a heaven.

She made her aubergine napoleons, a beautifully layered dish of smoked mozzarella paired with a nutty, millet flour-coated, sautéed eggplant, finished lightly crispy on the outside and velvety smooth on the inside. She peeled her roasted peppers and laid them out with fresh balls of salty mozzarella, cherry tomatoes, fresh basil, and a sprinkle of balsamic vinaigrette. She broke out a mixture of ground beef, veal, and pork for the rosemary and garlic meatballs, fried up in a cast-iron skillet and set swimming in her red-gravy cauldron.

I’m going to light some sage to help clear any negativity traveling with you. When you breathe out, breathe out any anxiety or nerves that you may notice, anything that doesn’t feel good. Imagine tying kites to each negative thought or feeling and letting them float up into the air, letting them burn up in the atmosphere. Let go of possible tension in your jaw and your back and your stomach. Breathe it out. Let it go.” Margot heard a match strike and opened her eyes. Joan lit a bundle of sage. The shaman let the herb burn for a moment and blew it out. The bundle began to smoke, and a pleasant yet pungent smell took over the air. Joan performed a smudging ritual, circling the smoking sage around Margot’s head and body, cleansing and replenishing her energy. Feeling a lovely peacefulness, Margot closed her eyes and focused on her task. The next few minutes were incredible. Having Joan present helped Margot achieve a sensation she’d never known before. When Joan told her to start coming out of it and open her eyes, Margot didn’t want to. She could have stayed there for hours.

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.

The whole house seemed to be permeated by the scent of the herb garden.

Wandered I have at the Kumbh, seeking salvation from the bondages of a painful past Dipped in its holy waters with a million sinners, cleansing me of the sin of having failed in love Burnt in the eternal pyres of Manikarnika, and of my mind, memories of a grim yesterday, and hopes of a colourful tomorrow Offered my self to the Lord of death, hoping to be reborn at the charnel grounds Scaled I have the mighty Himalayas, seeking solace in its serene peaks; Peaks with herbs so potent that they burned many a man’s grief into smokes of joy, With heights so cold that it froze rivers over, and with it, a man’s burning tears, too. In your love I learnt that the salvation, the hope, and the serenity they all offered, was right there where I was Or maybe, this realisation is the blessing these places offer a man – for hither, yonder and beyond.

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!

Kate, I wanted you to see my passion. In addition to my flowers, I grow everything here---ginger, lemongrass, hot peppers, black pepper, chilis and more. As they say, variety is the spice of life." She picks a pepper off a vine. "This is urfa biber, a pepper from Turkey with notes of raisins, chocolate, and smoke when dried.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

They occasionally turned up in Tudor inventories and linens would often be recorded in wills as bequeathed to others. Goodman tells us how she followed a Tudor body cleansing regime for a period of three months while living in modern society. No one complained or even noticed a sweaty smell. She wore natural fibre on top of the linen underwear but took neither a shower nor a bath for the whole period. When she recorded The Monastery Farm for television, she only changed her linen smock once weekly and her hose three times over six months and she still did not pong.9 Tudor England was not a place where everyone smelled as sweetly as most people who shower daily today but its people generally managed not to stink. Of course, the past did smell differently but being clean and sweet smelling certainly did matter to many Tudors. In 1485 only a few hundred people in England could afford essential oils which arrived during the Crusades. Perfume for most people originated from natural sources such as posies of violets, lavender bags and smoke from herbs burning over a fire. Sir Thomas More is known to have had a rosemary bush planted beneath his study window so its pleasant scent wafted up towards him as he worked. Lavender was often placed in bedrooms, tucked into the straw of a bolster or hung in bunches on bed posts so that its calming nature might induce relaxation. Rue and Tansey were known as insecticides and

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

Shakshuka with Feta and Mint I started noticing many restaurants serving shakshuka and said to myself, “Hey, I can make that at home for much cheaper and way better.” Turns out I was right! It’s a North African one-pan tomato and egg dish that is perfect for a lazy Sunday morning. You can’t mess it up. Tip When a recipe calls for canned tomatoes, make sure to only buy Italian San Marzano canned tomatoes. They are grown in the rich volcanic ash from Mount Vesuvius and have the best flavor. To watch a similar video tutorial for this recipe, search “FlavCity shakshuka” on YouTube. Ingredients: - 1 green bell pepper, sliced - ½ cup red onions, diced - 4 cloves garlic, minced - ¼ cup roasted assorted bell peppers - 1 teaspoon smoked paprika - 1 teaspoon cumin - ½ teaspoon cayenne pepper - 20 ounces of canned tomatoes, chopped - 4 eggs - ¼ cup feta cheese, crumbled - Fresh mint, minced - Parsley, minced - Kosher salt and fresh pepper - Olive oil Preheat a twelve-inch skillet over medium heat along with 1 tablespoon of oil. Add the green peppers, onions, ¼ teaspoon salt, and a few cracks of pepper. Cook for 12 minutes or until the veggies are soft, stirring often. Add the garlic and cook for 3 minutes. Add the roasted peppers, paprika, cumin, and cayenne pepper and cook for 1 minute. Add the chopped canned tomatoes with juice along with ½ teaspoon of salt and a few cracks of pepper. Bring to a simmer and cook until the tomatoes have reduced and the sauce is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set. Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty. Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.

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.

It was the kind of feast she loved to fix. She made her falling-apart-tender ribs, smoked on the way-too-fancy patio barbecue and finished in a slow oven. She prepared three kinds of sauce and her very best sides---homemade cornbread with pepper jelly, plates of slow-simmered greens in pot liquor, and a salad of heirloom tomatoes and grilled peaches and herbs from the local farmers’ market, topped with a scoop of burrata cheese. Hummingbird cake for dessert, because who didn't like a hummingbird cake?

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.

There, on the far side of of the Atlantic, would be Maine, but despite the shared ocean, her island and this one were worlds apart. Where Inishmaan was gray and brown, its fragile man-made soil supporting only the hardiest of low-growing plants, the fertile Quinnipeague invited tall pines in droves, not to mention vegetables, flowers, and improbable, irrepressible herbs. Lifting her head, eyes closed now, she breathed in the damp Irish air and the bit of wood smoke that drifted on the cold ocean wind. Quinnipeague smelled of wood smoke, too, since early mornings there could be chilly, even in summer. But the wood smoke would clear by noon, giving way to the smell of lavender, balsam, and grass. If the winds were from the west, there would be fry smells from the Chowder House; if from the south, the earthiness of the clam flats; if from the northeast, the purity of sweet salt air.

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.

I have never before gathered eggs from under a hen. Fernando has never before seen a hen. We bend low into the shed where perch a dozen or so fat lady birds. There's no shrieking or fluttering at all. I approach one and ask if she has an egg or two. Nothing. I ask in Italian. Still nothing. I ask Fernando to pick her up but he's already outside the shed smoking and pacing, telling me he really doesn't like eggs at all and he especially doesn't like frittata. Both bold-faced lies. I start to move the hen and she plumps down from her perch quite voluntarily, uncovering the place where two lovely brown eggs sit. I take them, one at a time, bend down and nestle them in my sack. I want two more. I peruse the room. I choose the hen who sits next to the docile one. I pick her up and she pecks me so hard on my wrist that I drop her. I see there is nothing in her nest and apologise for my insensitivity, thinking her nastiness must have been caused by embarrassment. I move on to another hen and this time find a single, paler brown-shelled beauty, still warm and stuck all over with bits of straw. I take it and leave with an unfamiliar thrill. This is my first full day in Tuscany and I've robbed a henhouse before lunch. Back home in the kitchen I beat the eggs, the yolks of which are orange as pumpkin, with a few grindings of sea salt, a few more of pepper, adding a tablespoon or so of white wine and a handful of Parmigliano. I dig for my flat broad frying pan, twirl it to coat its floor with a few drops of my tourist oil, and let it warm over a quiet flame. I drop in the rinsed and dried blossoms whole, flatten them a bit so they stay put, and leave them for a minute or so while I tear a few basil leaves, give the eggs another stroke or two. I throw a few fennel seeds into the pan to scent the oil, where the blossoms are now beginning to take colour on their bottom sides. Time to liven up the flame and add the egg batter. I perform the lift-and-tilt motions necessary to cook the frittata without disturbing the blossoms, which are now ensnared in the creamy embrace of the eggs. Next, I run the lush little cake under a hot grill to form a gold blistery skin on top before sliding it onto a plate, strewing it with torn basil. The heat of the eggs warms the herbs so they give up a double-strength perfume. Now I drop a thread of find old balsamico over it. And finally, let it rest.

If Alessandro and Rosy are working from a disadvantage in terms of product recognition, they have put generations of accumulated experience into practice to fill the menu with dozens of little tastes of Como. They make fragrant, full-flavored stocks from the bones and bodies of perch and chub. They cure whitefish eggs in salt, creating a sort of freshwater bottarga, ready to be grated over pasta and rice. Shad is brined in vinegar and herbs, whitefish becomes a slow-cooked ragù or a filling for ravioli, and pigo and pike form the basis of Mella's polpettine di pesce, Pickled, dried, smoked, cured, pâtéd: a battery of techniques to ensure that nothing goes to waste. If you can make it with meat, there's a good chance Alessandro and Rosy have made it with lake fish. And then there's missoltino, the lake's most important by-product, a staple that stretches back to medieval times and has been named a presidio by Slow Food, a designation reserved for the country's most important ingredients and food traditions. The people still making missoltino can be counted on a single hand. Alessandro guts and scales hundreds of shad at a time, salts the bodies, and hangs them like laundry to dry under the sun for forty-eight hours or more. The dried fish are then layered with bay leaves, packed into metal canisters, and weighed down. Slowly the natural oils from the shad escape and bubble to the surface, forming a protective layer that preserves the missoltino indefinitely. It can be used as a condiment of sorts, a weapons-grade dose of lake umami to be detonated in salads and pastas. In its most classic preparation, served with toc, a thick, rich scoop of polenta slow cooked in a copper pot over a wood fire, it tastes of nothing you've eaten in Italy- or anywhere else.

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I follow her into the kitchen where she begins unloading the two brown paper bags onto the butcher-block island. I stand there watching as she pulls out a huge, freshly smoked mozzarella, which, by the way she handles it, I can tell is still warm. She sets it down on the cutting board along with the loaf of ciabatta. While I'm considering my next line of questioning, Renata explains, "Jake called to tell me he forgot to show you the postcard I sent out last week listing some new specialty vinegars I'm offering. He asked me to tell you he's interested in sampling some of the blood orange." I stand there looking puzzled, having been only momentarily distracted by the salad possibilities afforded by the aforementioned specialty vinegars. Perhaps a mild goat cheese, encrusted in herbs, baked and drizzled with a fruity olive oil and blood orange vinaigrette.

Oh, my God. A glass of wine, a smile, and that knowing look. Like the clarity, one gets after the initial drag of that ooowee. I KNOW she knows she got a nigga.

A regiment of servants brought out silver platters and trays of champagne, and the guests settled in their chairs to enjoy the repast. They were given individual servings of goose dressed with cream and herbs and covered with a steaming golden crust... bowls of melons and grapes, boiled quail eggs scattered lavishly on crisp green salad, baskets of hot muffins, toast and scones, flitches of fried smoked bacon... plates of thinly sliced beefsteak, the pink strips littered with fragrant shavings of truffle. Three wedding cakes were brought out, thickly iced and stuffed with fruit.