Soup Kitchen Quotes

Duh, why didn't you just kill her?" Lisa asked, annoyed. "Two more seconds and it would have been justifiable vampicide." "Lis, for all we know, she volunteers weekends at the soup kitchen.

God is the comic shepherd who gets more of a kick out of that one lost sheep once he finds it again than out of the ninety and nine who had the good sense not to get lost in the first place. God is the eccentric host who, when the country-club crowd all turned out to have other things more important to do than come live it up with him, goes out into the skid rows and soup kitchens and charity wards and brings home a freak show. The man with no legs who sells shoelaces at the corner. The old woman in the moth-eaten fur coat who makes her daily rounds of the garbage cans. The old wino with his pint in a brown paper bag. The pusher, the whore, the village idiot who stands at the blinker light waving his hand as the cars go by. They are seated at the damask-laid table in the great hall. The candles are all lit and the champagne glasses filled. At a sign from the host, the musicians in their gallery strike up "Amazing Grace.

When I’m a Duchess,” she said to herself (not in a very hopeful tone though), “I won’t have any pepper in my kitchen at all. Soup does very well without. Maybe it’s always pepper that makes people hot-tempered,” she went on, very much pleased at having found out a new kind of rule, “and vinegar that makes them sour—and camomile that makes them bitter—and—and barley-sugar and such things that make children sweet-tempered. I only wish people knew that; then they wouldn’t be so stingy about it, you know—

I lie down on many a station platform; I stand before many a soup kitchen; I squat on many a bench;--then at last the landscape becomes disturbing, mysterious, and familiar. It glides past the western windows with its villages, their thatched roofs like caps, pulled over the white-washed, half-timbered houses, its corn-fields, gleaming like mother-of-pearl in the slanting light, its orchards, its barns and old lime trees. The names of the stations begin to take on meaning and my heart trembles. The train stamps and stamps onward. I stand at the window and hold on to the frame. These names mark the boundaries of my youth.

Hokkaido is cold so soup is very important to us. It gives us warmth and cheers us up. I want to be someone who provides that, too.

I’M LOSING FAITH IN MY FAVORITE COUNTRY Throughout my life, the United States has been my favorite country, save and except for Canada, where I was born, raised, educated, and still live for six months each year. As a child growing up in Waterloo, Ontario, Canada, I aggressively bought and saved baseball cards of American and National League players, spent hours watching snowy images of American baseball and football games on black and white television and longed for the day when I could travel to that great country. Every Saturday afternoon, me and the boys would pay twelve cents to go the show and watch U.S. made movies, and particularly, the Superman serial. Then I got my chance. My father, who worked for B.F. Goodrich, took my brother and me to watch the Cleveland Indians play baseball in the Mistake on the Lake in Cleveland. At last I had made it to the big time. I thought it was an amazing stadium and it was certainly not a mistake. Amazingly, the Americans thought we were Americans. I loved the United States, and everything about the country: its people, its movies, its comic books, its sports, and a great deal more. The country was alive and growing. No, exploding. It was the golden age of life, liberty, and the pursuit of happiness. The American dream was alive and well, but demanded hard work, honesty, and frugality. Everyone understood that. Even the politicians. Then everything changed. Partly because of its proximity to the United States and a shared heritage, Canadians also aspired to what was commonly referred to as the American dream. I fall neatly into that category. For as long as I can remember I wanted a better life, but because I was born with a cardboard spoon in my mouth, and wasn’t a member of the golden gene club, I knew I would have to make it the old fashioned way: work hard and save. After university graduation I spent the first half of my career working for the two largest oil companies in the world: Exxon and Royal Dutch Shell. The second half was spent with one of the smallest oil companies in the world: my own. Then I sold my company and retired into obscurity. In my case obscurity was spending summers in our cottage on Lake Rosseau in Muskoka, Ontario, and winters in our home in Port St. Lucie, Florida. My wife, Ann, and I, (and our three sons when they can find the time), have been enjoying that “obscurity” for a long time. During that long time we have been fortunate to meet and befriend a large number of Americans, many from Tom Brokaw’s “Greatest Generation.” One was a military policeman in Tokyo in 1945. After a very successful business carer in the U.S. he’s retired and living the dream. Another American friend, also a member of the “Greatest Generation”, survived The Battle of the Bulge and lived to drink Hitler’s booze at Berchtesgaden in 1945. He too is happily retired and living the dream. Both of these individuals got to where they are by working hard, saving, and living within their means. Both also remember when their Federal Government did the same thing. One of my younger American friends recently sent me a You Tube video, featuring an impassioned speech by Marco Rubio, Republican senator from Florida. In the speech, Rubio blasts the spending habits of his Federal Government and deeply laments his country’s future. He is outraged that the U.S. Government spends three hundred billion dollars, each and every month. He is even more outraged that one hundred and twenty billion of that three hundred billion dollars is borrowed. In other words, Rubio states that for every dollar the U.S. Government spends, forty cents is borrowed. I don’t blame him for being upset. If I had run my business using that arithmetic, I would be in the soup kitchens. If individual American families had applied that arithmetic to their finances, none of them would be in a position to pay a thin dime of taxes.

No one sighs regretfully on his deathbed and says, “I can’t believe I wasted all that time with my wife and kids,” “volunteering at the soup kitchen,” or “growing in my spirituality.” No one ever says, “I should have spent more time watching TV and playing Angry Birds on my phone.” In my own life, nothing has given my life more meaning and satisfaction than my Catholic faith and the love of my

What Love Tells Us About God Love, which might be called the attraction of all things toward all things, is a universal language and underlying energy that keeps showing itself despite our best efforts to resist it. It is so simple that it is hard to teach in words, yet we all know it when we see it. After all, there is not a Native, Hindu, Buddhist, Jewish, Islamic, or Christian way of loving. There is not a Methodist, Lutheran, or Orthodox way of running a soup kitchen. There is not a gay or straight way of being faithful, nor a Black or Caucasian way of hoping. We all know positive flow when we see it, and we all know resistance and coldness when we feel it. All the rest are mere labels.

It’s always the same sort of grim windy Northeast November day where if you were at home you’d be eating earth-tone soups in a warm kitchen, listening to the wind and glad of home and hearth.

Dr. Urbino caught the parrot around the neck with a triumphant sigh: ça y est. But he released him immediately because the ladder slipped from under his feet and for an instant he was suspended in the air and then he realized that he had died without Communion, without time to repent of anything or to say goodbye to anyone, at seven minutes after four on Pentecost Sunday. Fermina Daza was in the kitchen tasting the soup for supper when she heard Digna Pardo's horrified shriek and the shouting of the servants and then of the entire neighborhood. She dropped the tasting spoon and tried to run despite the invincible weight of her age, screaming like a madwoman without knowing yet what had happened under the mango leaves, and her heart jumped inside her ribs when she saw her man lying on his back in the mud, dead to this life but still resisting death's final blow for one last minute so that she would have time to come to him. He recognized her despite the uproar, through his tears of unrepeatable sorrow at dying without her, and he looked for her for the last and final time with eyes more luminous, more grief-stricken, more grateful that she had ever seen them in the half century of a shared life, and he managed to say to her with his last breath: "Only God knows how much I loved you.

You may turn every house in your neighborhood into a charity center, you may fill the land with soup-kitchens, but the misery of humans will still continue to exist until the character of humanity changes.

I don't need to eat the stuff now because now I'm here-right in the middle of it!The soup I ordered in Colorado had all these little slices of vegetables and things, which at the time just looked like kitchen scrapings to me. But now I'm in the miso soup myself,just like those bits of vegetable. I'm floating around in this giant bowl of it, and that's good enough for me.

You can meditate and pray, go to church, get baptized and take communion, light candles and burn incense, read sacred texts, chant, fast and do yoga, and even help out at soup kitchens, but if you aren’t doing them with love, it’s all a bunch of vapid, empty horse apples. I know what I’m talking about. I’ve got a shed full of them.

At the far end of the room, upon a moldering dais, a shabby man sat upon a battered thrown. A dingy rag bound his eyes, a tarnished crown rested upon his grey hair, and a grimy green robe edged in dirty white fur enshrouded his body. He looked like some homeless guy playing the part of a wise man in a soup kitchen Christmas pageant.

But the kitchen will not come into its own again until it ceases to be a status symbol and becomes again a workshop. It may be pastel. It may be ginghamed as to curtains and shining with copper like a picture in a woman's magazine. But you and I will know it chiefly by its fragrances and its clutter. At the back of the stove will sit a soup kettle, gently bubbling, one into which every day are popped leftover bones and vegetables to make stock for sauces or soup for the family. Carrots and leeks will sprawl on counters, greens in a basket. There will be something sweet-smelling twirling in a bowl and something savory baking in the oven. Cabinet doors will gape ajar and colored surfaces are likely to be littered with salt and pepper and flour and herbs and cheesecloth and pot holders and long-handled forks. It won't be neat. It won't even look efficient. but when you enter it you will feel the pulse of life throbbing from every corner. The heart of the home will have begun once again to beat.

If we were taught to cook as we are taught to walk, encouraged first to feel for pebbles with our toes, then to wobble forward and fall, then had our hands firmly tugged on so we would try again, we would learn that being good at it relies on something deeply rooted, akin to walking, to get good at which we need only guidance, senses, and a little faith. We aren't often taught to cook like that, so when we watch people cook naturally, in what looks like an agreement between cook and cooked, we think that they were born with an ability to simply know that an egg is done, that the fish needs flipping, and that the soup needs salt. Instinct, whether on the ground or in the kitchen, is not a destination but a path.

Can we talk now?” she asked. “Nay, we need to . . . load the dishwasher.” He padded into the kitchen and took his time rinsing everything in the sink before stacking it into the machine. He even scrubbed the pot he’d warmed the soup in. When he closed the dishwasher, she was waiting there, holding a mop. She offered it to him. “Do you want to clean the floors now? And sweep the porch? I think the antlers on the moose head need polishing.

Buchenwald and Dachau had knocked him crooked, and he’d never been really straight afterward. Yet he had done his best in small ways—volunteering in the city’s soup kitchen, working with kids from homes that were poor, broken, or both—to straighten some things. He still thought things like that mattered; even two bits in a bum’s upturned hat mattered.

They were eating in the kitchen. Looking at the spoonfuls of pea soup entering Mama’s mouth, she decided to shift her focus to Papa. “There’s something

Everything I learned in school, mixed together with water and chicken broth, isn’t worth the soup served at a soup kitchen. I was a bring-my-own-spoon kind of student.

Kinko's is the soup kitchen for the technologically disadvantaged.

What’s a soup kitchen? —PARIS HILTON

When I'm in a blue mood, I head for the kitchen. I turn the pages of my favorite cookbooks, summoning the prospective joyful noise of a shared meal. I stand over a bubbling soup, close my eyes, and inhale. From the ground up, everything about nourishment steadies my soul.

When I first came to the city, a line of people often helped me discover an exciting premiere or a big sale; in 1931, such queues more often ended at soup kitchens or collapsing banks.

Although we couldn’t entertain on the same level we had previously enjoyed, we did have several friends over for dinner and managed to cook some delectable meals. For Mama’s birthday, we made a delicious chilled artichoke soup to accompany a French Provencal chicken dish served with leeks, rice, and John’s special green salad. We poured a classic white Burgundy and topped it off with a frozen lemon souffle. Not too bad for an out-of-work couple with a new baby.

I wanted Sundays in wintry colours, the smell of soup drifting from the kitchen. I wanted our lives to be like other people's. I wanted everyone to have their place at the table, their time for the bathroom, their part in the domestic routine, for there be nothing to do by let time drift by.

Whether they are part of a home or home is a part of them is not a question children are prepared to answer. Having taken away the dog, take away the kitchen–the smell of something good in the oven for dinner. Also the smell of washing day, of wool drying in the wooden rack. Of ashes. Of soup simmering on the stove. Take away the patient old horse waiting by the pasture fence. Take away the chores that kept him busy from the time he got home from school until they sat down to supper. Take away the early-morning mist, the sound of crows quarreling in the treetops. His work clothes are still hanging on a nail beside the door of his room, but nobody puts them on or takes them off. Nobody sleeps in his bed. Or reads the broken-back copy of Tom Swift and His Flying Machine. Take that away too, while you are at it. Take away the pitcher and bowl, both of them dry and dusty. Take away the cow barn where the cats, sitting all in a row, wait with their mouths wide open for somebody to squirt milk down their throats. Take away the horse barn too–the smell of hay and dust and horse piss and old sweat-stained leather, and the rain beating down on the plowed field beyond the door. Take all this away and what have you done to him? In the face of a deprivation so great, what is the use of asking him to go on being the boy he was. He might as well start life over again as some other boy instead.

And the thing is, that’s all fantastic. I’m glad they work at the soup kitchen and care about their causes. It’s the self-congratulatory sense they have, so gravely discussing their commitment and level of knowledge.

Jesus gave a vivid object lesson his last night with the disciples by washing their feet, like a servant. Parents know the self-giving principle by instinct as they pour their energies into their self-absorbed children. Volunteers in soup kitchens and hospices and mission projects learn this lesson by doing.* What seems like sacrifice becomes instead a kind of nourishment because dispensing grace enriches the giver as well as the receiver.

You told me," I said, "that I should turn this house into a boardinghouse for students. Well, there are better things I could do with it. I could turn it into a haven for beggars. I could run a soup kitchen and a dormitory. But I don't. Why not? Because the spirit of charity has perished in this country. Because those who accept charity despise it, while those who give give with a despairing heart. What is the point of charity when it does not go from heart to heart? What do you think charity is? Soup? Money? Charity: from the Latin word for the heart. It is as hard to receive as to give. it takes as much effort. I wish you would learn that. I wish you would learn something instead of just lying around." A lie: charity, caritas, has nothing to do with the heart. But what does it matter if my sermons rest on false etymologies? He barely listens when i speak to him. Perhaps, despite those keen bird-eyes, he is more befuddled with drink than I know. Or perhaps, finally, he does not care. Care: the true root of charity. I look for him to care, and he does not. Because he is beyond caring. Beyond caring and beyond care

In the dimly lit basement hall of Saints Peter and Paul’s Soup Kitchen, in the back alleys behind the bus station, in the urine-scented wards of the state mental hospital, I saw, firsthand, that it was possible to lose everything and still go on.

Why should we pay a percentage of the bill in a restaurant as a tip? If I order a beefburger for £12 and you order a steak for £38 does it require any extra effort on behalf of the waiter to bring your steak from the kitchen than it does to carry my beefburger? No, and yet at 12.5% you’ll pay £4.75 tip while I’ll only be expected to pay £1.50. For the same amount of work. And the same holds true if you order a more expensive bottle of wine than me

Nancy herself noted that the fact that Mom had run a food bank and soup kitchen for ten years and that I’d volunteered at the Cocina almost every day after school made for a “great backstory.” There was something so hollow about hearing Mom described as a backstory that my breath caught cold in my throat.

I collect the words unheard. I pluck them from the air, rescue them from gutters, retrieve them from branches—they don’t vibrate for long after the words are spoken. I often wonder if I weren’t deaf whether I’d hear them. I gather them on my morning walk, along with bottles and cans from recycling bins, and again after supper at St. Joseph’s soup kitchen.

Cooking was therapy for Eisenhower: on hearing about Pearl Harbor, he went straight to the kitchen and made vegetable soup.

But that cold soup stayed with me. It resonated, waking me up, making me aware of my tongue, and in some way, preparing me for future events.

Morgenstern settled the matter, in her customary way, by going into the kitchen and coming out with a large soup plate from her best china set. She called the couple to the dining-room table, and told them to take hold of the plate and break it on the table. They did so, looking puzzled at each other. The fragments flew all over the floor, and the parents embraced each other, shouting

Happy National Philanthropy Day! Do a good deed today and make the lives of others better. Things you can do(if you can afford it): a. Pay for a student to attend College or University b. Make a donation to a bride and groom before they get married c. Donate time to volunteer at a hospital or nursing home d. Buy food and give it to a homeless individual e. Volunteer at a soup kitchen

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food.

In the restaurant kitchen, August meant lobsters, blackberries, silver queen corn, and tomatoes, tomatoes, tomatoes. In honor of the last year of the restaurant, Fiona was creating a different tomato special for each day of the month. The first of August (two hundred and fifty covers on the book, eleven reservation wait list) was a roasted yellow tomato soup. The second of August (two hundred and fifty covers, seven reservation wait list) was tomato pie with a Gruyère crust. On the third of August, Ernie Otemeyer came in with his wife to celebrate his birthday and since Ernie liked food that went with his Bud Light, Fiona made a Sicilian pizza- a thick, doughy crust, a layer of fresh buffalo mozzarella, topped with a voluptuous tomato-basil sauce. One morning when she was working the phone, Adrienne stepped into the kitchen hoping to get a few minutes with Mario, and she found Fiona taking a bite out of red ripe tomato like it was an apple. Fiona held the tomato out. "I'd put this on the menu," she said. "But few would understand.

The technology of food matters even when we barely notice it is there. From fire onward, there is a technology behind everything we eat, whether we recognize it or not. Behind every loaf of bread, there is an oven. Behind a bowl of soup, there is a pan and a wooden spoon (unless it comes from a can, another technology altogether). Behind every restaurant-kitchen foam, there will be a whipping canister, charged with N2O.

So, it wasn’t until I was living in Mexico that I first started enjoying chocolate mousse. See, there was this restaurant called La Lorraine that became a favorite of ours when John and I were living in Mexico City in 1964–65. The restaurant was in a beautiful old colonial period house with a large courtyard, red tile floors, and a big black and white portrait of Charles de Gaulle on the wall. The proprietor was a hefty French woman with grey hair swept up in a bun. She always welcomed us warmly and called us mes enfants, “my children.” Her restaurant was very popular with the folks from the German and French embassies located nearby. She wasn’t too keen on the locals. I think she took to us because I practiced my French on her and you know how the French are about their language! At the end of each evening (yeah, we often closed the joint) madame was usually seated at the table next to the kitchen counting up the evening’s receipts. Across from her at the table sat a large French poodle, wearing a napkin bib and enjoying a bowl of onion soup. Ah, those were the days… Oh, and her mousse au chocolate was to DIE for!

I used to stalk this dude I went to high school with. I would close up the bread shop where I worked, take one of the loaves that was intended for donation to the soup kitchen, then drive my car to his parents’ house and park close enough to see inside, but far enough away to be inconspicuous. Then I would sit there with the engine running, tearing off chunks of apple-cinnamon bread and listening to De La Soul while imagining our life together. I am a deeply troubled person

Early on, Zinkoff's mother impressed upon her son the etiquette of throwing up: That is, do not throw up at random, but throw up into something, preferably a toilet or bucket. Since toilets or buckets are not always handy, Zinkoff has learned to reach for the nearest container. Thus, at one time or another he has thrown up into soup bowls, flowerpots, wastebaskets, trash bins, shopping bags, winter boots, kitchen sinks and, once, a clown's hat. But never his father's mailbag.

There's almost always a church youth group at the soup kitchen. I have yet to see an atheists' youth group. Yeah, I know, religious people don't have a monopoly on doing good. I'm sure that there are many agnostics and atheists out there slinging mashed potatoes at other soup kitchens. I know the world is full of selfless secular gropus like Doctors without Borders. But I've got to say: It's a lot easier to do good if you put your faith in a book that requires you to do good.

There is nothing quite like the drama and suspense of a penalty shootout. The player tasked with taking the penalty can thunder the ball home or smash it against the crossbar, or even sky it completely over the bar. Nothing will bring housewives out of the kitchen or shush the pub into complete silence quite like the theatre of the penalty shootout, no matter who’s playing. No one can be apathetic about the penalty shootout It’s as if for just those few seconds a player’s soul is laid bare for the entire world to see. The camera pans in and we can clearly see the hesitancy and heroics, the expectation and exultation, the self-doubt or self-glorification, the uncertainty and relief ….. or disappointment. Nothing matches the thrill!

This may have looked like a cookbook, but what it really is is an annotated list of things worth living for: a manifesto of moments worth living for. Dinner parties, and Saturday afternoons in the kitchen, and lazy breakfasts, and picnics on the heath; evenings alone with a bowl of soup, a or a heavy pot of clams for one. The bright clean song of lime and salt, and the smoky hum of caramel-edged onions. Soft goat's cheese and crisp pastry. A six-hour ragù simmering on the stove, a glass of wine in your hand. Moments, hours, mornings, afternoons, days. And days worth living for add up to weeks, and weeks worth living for add up to months, and so on and so on, until you've unexpectedly built yourself a life worth having: a life worth living.

For Marjan Aminpour, the fragrances of cardamom and rosewater, alongside basmati, tarragon, and summer savory, were everyday kinds of smells, as common, she imagined, as the aromas of instant coffees and dripping roasts were to conventional Western kitchen corners.

Being “ordinary” means that we reject the idolatry of pursuing excellence for selfish reasons. We aren’t digging wells in Africa to prove our worth or value. We aren’t serving in the soup kitchen or engaging in spiritual disciplines because we long to be unique, radical, and different. When we do these things for selfish reasons, God becomes a tool for winning our lifetime achievement award. Our neighbors become instruments in the crafting of our sense of meaning, impact, and identity. What we do for God is really for ourselves.

Boiling, the technique, should almost never be used, with the exception of green vegetables and pasta. Very few food items benefit from the agitation of boiling. Boiling will fray tender food, and in stocks, soups, and sauces it will emulsify impurities into the liquid.

Once we know how observant a person is in terms of church attendance, nothing that we can discover about the content of her religious faith adds anything to our understanding or prediction of her good neighborliness...In fact, the statistics suggest that even an atheist who happened to become involved in the social life of the congregation (perhaps through a spouse) is much more likely to volunteer in a soup kitchen than the most fervent believer who prays alone. It is religious belongingness that matters for neighborliness, not religious believing.

They say you learn by doing, but you don't have to. If you learn only from your own experience, you're limited. By reading the Internet you can find out more. What grows in what season. The best way to strip an artichoke. What type of onions work best in French onion soup. Endless detail on any topic. You can learn from people who are experimenting with Swiss buttercream, or perfecting their gluten-free pumpernickel crackers, or taste-testing everything from caviar to frozen pizza to ginger ale. All of their failures keep you from having to fail in the same way.

Are the religious individuals in a society more moral than the secular ones? Many researchers have looked into this, and the main finding is that there are few interesting findings. There are subtle effects here and there: some studies find, for instance, that the religious are slightly more prejudiced, but this effect is weak when one factors out other considerations, such as age and political attitudes, and exists only when religious belief is measured in certain ways. The only large effect is that religious Americans give more to charity (including nonreligious charities) than atheists do. This holds even when one controls for demographics (religious Americans are more likely than average to be older, female, southern, and African American). To explore why this relationship exists, the political scientists Robert Putnam and David Campbell asked people about life after death, the importance of God to morality, and various other facets of religious belief. It turns out that none of their answers to such questions were related to behaviors having to do with volunteering and charitable giving. Rather, participation in the religious community was everything. As Putnam and Campbell put it, “Once we know how observant a person is in terms of church attendance, nothing that we can discover about the content of her religious faith adds anything to our understanding or prediction of her good neighborliness.… In fact, the statistics suggest that even an atheist who happened to become involved in the social life of the congregation (perhaps through a spouse) is much more likely to volunteer in a soup kitchen than the most fervent believer who prays alone. It is religious belongingness that matters for neighborliness, not religious believing.” This importance of community, and the irrelevance of belief, extends as well to the nastier effects of religion. The psychologist Jeremy Ginges and his colleagues found a strong relationship between religiosity and support for suicide bombing among Palestinian Muslims, and, again, the key factor was religious community, not religious belief: mosque attendance predicted support for suicide attacks; frequency of prayer did not. Among Indonesian Muslims, Mexican Catholics, British Protestants, Russian Orthodox in Russia, Israeli Jews, and Indian Hindus, frequency of religious attendance (but again, not frequency of prayer) predicts responses to questions such as “I blame people of other religions for much of the trouble in this world.

I once read a question that somone used to begin their self-assessment: who do you most admire and why? If you are an american and have a TV in your house, you'd probably be tempted to list some sports figure, actor, singer, artist, successful businessman, or influential leader. We have been led to equate greatness with success, talent, power and recognition. Would we include on our list a single mom or dad who has faithfully served their family, the person who volunteers at the soup kitchen or homeless shelter, the guy who shovels snow for the elderly couple down the street or the soldier serving somewhere around the globe?

The soup-kitchen was behind the cathedral; it remained only to determine which, of the many and beautiful churches of Cracow, was the cathedral. Whom could one ask, and how? A priest walked by; I would ask the priest. Now the priest, young and of benign appearance, understood neither French nor German; as a result, for the first and only time in my post-scholastic career, I reaped the fruits of years of classical studies, carrying on the most extravagant and chaotic of conversations in Latin. After the initial request for information (Pater optime, ubi est menas pauperorum?), we began to speak confusedly of everything, of my being a Jew, of the Lager (castra? better: Lager, only too likely to be understood by everybody), of Italy, of the danger of speaking German in public (which I was to understand soon after, by direct experience), and of innumerable other things, to which the unusual dress of the language gave a curious air of the remotest past.

And while she read her cards and muttered to herself, I would leaf through my collection of cookery cards, incanting the names of never-tasted dishes like mantras, like the secret formulae of life. Boeuf en daube. Champignons farcis à la grèque. Escalopes à la Reine. Crème caramel. Schokoladentorte. Tiramisu. In the secret kitchen of my imagination I made them all, tested, tasted them, added to my collection of recipes wherever we went, pasted them into my scrapbook like photographs of old friends. They gave weight to my wanderings, the glossy clippings shining out from between the smeary pages like signposts along our erratic path. I bring them out now like long-lost friends. Soupe de tomates à la gasconne, served with fresh basil and a slice of tartelette méridonale, made on biscuit-thin pâte brisée and lush with the flavors of olive oil and anchovy and the rich local tomatoes, garnished with olives and roasted slowly to produce a concentration of flavors that seems almost impossible.

FOOD Adobo (uh-doh-boh)---Considered the Philippines's national dish, it's any food cooked with soy sauce, vinegar, garlic, and black peppercorns (though there are many regional and personal variations) Almondigas (ahl-mohn-dee-gahs)---Filipino soup with meatballs and thin rice noodles Baon (bah-ohn)---Food, snacks and other provisions brought on to work, school, or on a trip; food brought from home; money or allowance brought to school or work; lunch money (definition from Tagalog.com) Embutido (ehm-puh-tee-doh)---Filipino meatloaf Ginataang (gih-nih-tahng)---Any dish cooked with coconut milk, sweet or savory Kakanin (kah-kah-nin)---Sweet sticky cakes made from glutinous rice or root crops like cassava (There's a huge variety, many of them regional) Kesong puti (keh-sohng poo-tih)---A kind of salty cheese Lengua de gato (lehng-gwah deh gah-toh)---Filipino butter cookies Lumpia (loom-pyah)---Filipino spring rolls (many variations) Lumpiang sariwa (loom-pyahng sah-ree-wah)---Fresh Filipino spring rolls (not fried) Mamón (mah-MOHN)---Filipino sponge/chiffon cake Matamis na bao (mah-tah-mees nah bah-oh)---Coconut jam Meryenda (mehr-yehn-dah)---Snack/snack time Pandesal (pahn deh sahl)---Lightly sweetened Filipino rolls topped with breadcrumbs (also written pan de sal) Patis (pah-tees)---Fish sauce Salabat (sah-lah-baht)---Filipino ginger tea Suman (soo-mahn)---Glutinous rice cooked in coconut milk, wrapped in banana leaves, and steamed (though there are regional variations) Ube (oo-beh)---Purple yam

Across from me at the kitchen table, my mother smiles over red wine that she drinks out of a measuring glass. She says she doesn’t deprive herself, but I’ve learned to find nuance in every movement of her fork. In every crinkle in her brow as she offers me the uneaten pieces on her plate. I’ve realized she only eats dinner when I suggest it. I wonder what she does when I’m not there to do so. Maybe this is why my house feels bigger each time I return; it’s proportional. As she shrinks the space around her seems increasingly vast. She wanes while my father waxes. His stomach has grown round with wine, late nights, oysters, poetry. A new girlfriend who was overweight as a teenager, but my dad reports that now she’s “crazy about fruit." It was the same with his parents; as my grandmother became frail and angular her husband swelled to red round cheeks, rotund stomach and I wonder if my lineage is one of women shrinking making space for the entrance of men into their lives not knowing how to fill it back up once they leave. I have been taught accommodation. My brother never thinks before he speaks. I have been taught to filter. “How can anyone have a relationship to food?" He asks, laughing, as I eat the black bean soup I chose for its lack of carbs. I want to tell say: we come from difference, Jonas, you have been taught to grow out I have been taught to grow in you learned from our father how to emit, how to produce, to roll each thought off your tongue with confidence, you used to lose your voice every other week from shouting so much I learned to absorb I took lessons from our mother in creating space around myself I learned to read the knots in her forehead while the guys went out for oysters and I never meant to replicate her, but spend enough time sitting across from someone and you pick up their habits that’s why women in my family have been shrinking for decades. We all learned it from each other, the way each generation taught the next how to knit weaving silence in between the threads which I can still feel as I walk through this ever-growing house, skin itching, picking up all the habits my mother has unwittingly dropped like bits of crumpled paper from her pocket on her countless trips from bedroom to kitchen to bedroom again, Nights I hear her creep down to eat plain yogurt in the dark, a fugitive stealing calories to which she does not feel entitled. Deciding how many bites is too many How much space she deserves to occupy. Watching the struggle I either mimic or hate her, And I don’t want to do either anymore but the burden of this house has followed me across the country I asked five questions in genetics class today and all of them started with the word “sorry". I don’t know the requirements for the sociology major because I spent the entire meeting deciding whether or not I could have another piece of pizza a circular obsession I never wanted but inheritance is accidental still staring at me with wine-stained lips from across the kitchen table.

I glance around, feeling stupid. I’m clearly intruding on the employees’ off hours between meals, and I feel awkward taking up so much space. There’s nothing I want to eat here. The menu consists entirely of different kinds of soup dumplings. I don’t know what a soup dumpling is, but it sounds gross. The strong, musty, dumpster-like smell wafting from the kitchen doors is killing my appetite.

Homeless people go to bed freezing and wake up shaking in the morning, even if they have a sleeping bag. If they don’t have a sleeping bag, it’s unlikely they’ll get any sleep during the night. They shake all night and sleep during the day. If it wasn’t for the soup runs many of these people would die. So I say that people who’ve been unable to find a job should be ‘volunteered’ into food bank work

Her way of being religious was as nonconformist as her nonreligious life had been. She was skeptical about many of the practices of the institutional church. She preferred to trust in the personal relationship she had grown to experience with God. This relationship transformed her ability to be in community and enabled her to see the essence of those around her: "The longer I live, the more I see God at work in people who don't have the slightest interest in religion and never read the Bible and wouldn't know what to do if they were persuaded to go inside a church." For Dorothy [Day], the bread broken at Mass wasn't any more holy than the bread broken at shelters and soup kitchens. Church didn't happen in a building. It happened in the way people related to each other. Christ wasn't any more present in the liturgy than he was when on person listened with compassion to the pain of another.

There were, of course, other heroes, little ones who did little things to help people get through: merchants who let profits disappear rather than lay off clerks, store owners who accepted teachers' scrip at face value not knowing if the state would ever redeem it, churches that set up soup kitchens, landlords who let tenants stay on the place while other owners turned to cattle, housewives who set out plates of cold food (biscuits and sweet potatoes seemed the fare of choice) so transients could eat without begging, railroad "bulls" who turned the other way when hoboes slipped on and off the trains, affluent families that carefully wrapped leftover food because they knew that residents of "Hooverville" down by the dump would be scavenging their garbage for their next meal, and more, an more. But they were not enough, could not have been enough, so when the government stepped in to help, those needing help we're thankful.

My energy and curiosity may be renewed but the larder isn’t. There is probably less food in the house than there has ever been. I trudge out to buy a few chicken pieces and a bag of winter greens to make a soup with the spices and noodles I have in the cupboard. What ends up as dinner is clear, bright and life-enhancing. It has vitality (that’s the greens), warmth (ginger, cinnamon) and it is economical and sustaining too. I suddenly feel ready for anything the New Year might throw at me.

The now-famous yearly Candlebrow Conferences, like the institution itself, were subsidized out of the vast fortune of Mr. Gideon Candlebrow of Grossdale, Illinois, who had made his bundle back during the great Lard Scandal of the '80s, in which, before Congress put an end to the practice, countless adulterated tons of that comestible were exported to Great Britain, compromising further an already debased national cuisine, giving rise throughout the island, for example, to a Christmas-pudding controversy over which to this day families remain divided, often violently so. In the consequent scramble to develop more legal sources of profit, one of Mr. Candlebrow's laboratory hands happened to invent "Smegmo," an artificial substitute for everything in the edible-fat category, including margarine, which many felt wasn't that real to begin with. An eminent Rabbi of world hog capital Cincinnati, Ohio, was moved to declare the product kosher, adding that "the Hebrew people have been waiting four thousand years for this. Smegmo is the Messiah of kitchen fats." [...] Miles, locating the patriotically colored Smegmo crock among the salt, pepper, ketchup, mustard, steak sauce, sugar and molasses, opened and sniffed quizzically at the contents. "Say, what is this stuff?" "Goes with everything!" advised a student at a nearby table. "Stir it in your soup, spread it on your bread, mash it into your turnips! My doormates comb their hair with it! There's a million uses for Smegmo!

Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their 'rye teeth' as their economic status improves. Barley is for the most destitute, the coarse grain grinding down molars until the nerves are exposed. Breads with the added richness of eggs and milk and butter become the luxuries of princes. Only paupers eat dark bread adulterated with peas and left to sour, or purchase horse-bread instead of man-bread, often baked with the floor sweepings, because it costs a third less than the cheapest whole-meal loaves. When brown bread makes it to the tables of the prosperous, it is as trenchers- plates- stacked high with fish and meat and vegetables and soaked with gravy. The trenchers are then thrown outside, where the dogs and beggars fight over them. Crusts are chipped off the rolls of the rich, both to make it easier to chew and to aid in digestion. Peasants must work all the more to eat, even in the act of eating itself, jaws exhausted from biting through thick crusts and heavy crumb. There is no lightness for them. No whiteness at all. And it is the whiteness every man wants. Pure, white flour. Only white bread blooms when baked, opening to the heat like a rose. Only a king should be allowed such beauty, because he has been blessed by his God. So wouldn't he be surprised- no, filled with horror- to find white bread the food of all men today, and even more so the food of the common people. It is the least expensive on the shelf at the supermarket, ninety-nine cents a loaf for the storebrand. It is smeared with sweetened fruit and devoured by schoolchildren, used for tea sandwiches by the affluent, donated to soup kitchens for the needy, and shunned by the artisan. Yes, the irony of all ironies, the hearty, dark bread once considered fit only for thieves and livestock is now some of the most prized of all.

Or maybe it was my definition of “perfect” that had changed. Somewhere between the chicken soup and the butter-bleeding pie, I’d made peace with the God of pots and pans—not because God wanted to meet me in the kitchen, but because He wanted to meet me everywhere, in all things, big or small. Knowing that God both inhabits and transcends our daily vocations, no matter how glorious or mundane, should be enough to unite all women of faith and end that nasty cycle of judgment we get caught in these days.

If you are like many people, you can see for yourself. Just go to your kitchen and look in your pantry. It is probably full of items bought in the distant past. In this you are not alone. Kitchen cabinets across the United States are full of soups, jams, and canned food that have not been used for ages. So common is this phenomenon that food researchers have a name for it: they call these items cabinet castaways. Some estimates suggest that one in ten items bought in the grocery store is destined to become a cabinet castaway.

Listening to tracks like “Mother’s Little Helper” and “Lady Jane,” he made rice pilaf using ham and mushrooms and brown rice, and miso soup with tofu and wakame. He boiled cauliflower and flavored it with curry sauce he had prepared. He made a green bean and onion salad. Cooking was not a chore for Tengo. He always used it as a time to think—about everyday problems, about math problems, about his writing, or about metaphysical propositions. He could think in a more orderly fashion while standing in the kitchen and moving his hands than while doing nothing.

My favorite of all was still the place on Vermont, the French cafe, La Lyonnaise, that had given me the best onion soup on that night with George and my father. The two owners hailed from France, from Lyon, before the city had boomed into a culinary sibling of Paris. Inside, it had only a few tables, and the waiters served everything out of order, and it had a B rating in the window, and they usually sat me right by the swinging kitchen door, but I didn't care about any of it. There, I ordered chicken Dijon, or beef Bourguignon, or a simple green salad, or a pate sandwich, and when it came to the table, I melted into whatever arrived. I lavished in a forkful of spinach gratin on the side, at how delighted the chef had clearly been over the balance of spinach and cheese, like she was conducting a meeting of spinach and cheese, like a matchmaker who knew they would shortly fall in love. Sure, there were small distractions and preoccupations in it all, but I could find the food in there, the food was the center, and the person making the food was so connected with the food that I could really, for once, enjoy it.

He calls me into the kitchen an hour later, with the fake enthusiasm of a father who has screwed up big-time. Bones are heaped on the cutting board. A pot of glue boils on the stove. Bit of gray, green, and yellow roll in the burping white paste. Dad: "It's supposed to be soup." Me: Dad: "It tasted a bit watery, so I kept adding thickener. I put in some corn and peas." Me: Dad: [pulling wallet out of his back pocket] "Call for pizza. I'll get rid of this." I order double cheese, double mushroom. Dad buries the soup in the back year next to our dead beagle, Ariel.

off, for days and days.' 'But what am I to do?' said Alice. 'Anything you like,' said the Footman, and began whistling. 'Oh, there's no use in talking to him,' said Alice desperately: 'he's perfectly idiotic!' And she opened the door and went in. The door led right into a large kitchen, which was full of smoke from one end to the other: the Duchess was sitting on a three-legged stool in the middle, nursing a baby; the cook was leaning over the fire, stirring a large cauldron which seemed to be full of soup. 'There's certainly too much pepper in that soup!' Alice said to herself, as well as she

Madarjoon was reminding Oliver how to set a table, while Benyamin and Alice carried steaming dishes into the dining room in preparation for their dinner. The air was thick with the aroma of saffron and fresh turmeric, cinnamon and salted olive oil; fresh bread was cooling on the kitchen counter beside large plates of fluffy rice, sautéed raisins, heaps of barberries, and sliced almonds. Feta cheese was stacked beside a small mountain of fresh walnuts—still soft and damp—and handfuls of basil, mint, scallions, and radishes. There were spiced green beans, ears of grilled corn, dense soups, bowls of olives, and tricolored salads. There was so much food, in fact, I simply cannot describe it all. But

She made it, she made it all, and she made it well. She stood with arms akimbo in her Connecticut garden; she strode her kitchen as a colossus. In our small world, she was the great, ever-giving Mother, maker of mysterious soups, magical stews, peerless fluffy loaves of bread, shiny fruit tarts glowing like family jewels, crispy-juicy brown hunks of roasted meat, vegetables cooked so crunchy-tender that your teeth wept, portages of cream, sauces of jus, mysterious dishes of rice and herbs, salads that slayed you, all from produce grown in my mother’s own meticulously kept garden, or from ingredients sourced with an alchemist’s care. My mother was a witch in the kitchen and a Demeter in the garden. We hated her for it.

The sky was so blue. It’s only been five years. My skyline was never marked with an absence. Remember that wine school? Windows on the World? I had been underneath them, on the F train coming from Brooklyn just one hour before. I was late for high school but glued to the TV. I had taught a class there - on Rioja - on the night of September tenth. Chef made soup. So I heard something and looked out my window - you know I’m on the East Side. It was too low. But it was steady and went by almost in slow motion. The Owner set up a soup kitchen on the sidewalk. No, I haven’t been down there. The smoke. The dust. But the sky was so blue. My buddy was the somm at the restaurant - we came up at Tavern on the Green together. You guys never talk about it. I was going into a class called, I’m not joking, Meanings of Death. I always wondered: If I had been here, would I have stayed? And I thought, New York is so far away. My cousin was a firefighter, second-wave responder. Nothing on television is real. But am I safe? Because what else is there to do but make soup? But I really can’t imagine it. I was pouring milk into my cereal, I looked down for one second… I was asleep, I didn’t even feel the impact. A tide of people moving up the avenues on foot. Blackness. Sometimes it still feels too soon. It’s our shared map of the city. Then the sirens, for days. We never forget, really. A map we make by the absences. No one left the city. If you were here, you were temporarily cured of fear.

This is not what I had in mind," she muttered to Bill,who was hovering,always,on the rim of the cupboard next to her washtub. She still wasn't used to being the only one in the kitchen who could see him. It made her nervous every time he hovered over other members of the staff,making dirty jokes that only Luce could hear and no one-besides Bill-ever laughed at. "You children of the millenium have absolutely no work ethic," he said. "Keep your voice down,by the way." Luce unclenched her jaw. "If scrubbing this disgusting soup tureen had anything to do with understanding my past, my work ethic would make your head spin. But this is pointless." She waved a cast iron skillet in Bill's face.Its handle was slick with pork grease. "Not to mention nauseating.

Because this tea kaiseki would be served so soon after breakfast, it would be considerably smaller than a traditional one. As a result, Stephen had decided to serve each mini tea kaiseki in a round stacking bento box, which looked like two miso soup bowls whose rims had been glued together. After lifting off the top dome-shaped cover the women would behold a little round tray sporting a tangle of raw squid strips and blanched scallions bound in a tahini-miso sauce pepped up with mustard. Underneath this seafood "salad" they would find a slightly deeper "tray" packed with pearly white rice garnished with a pink salted cherry blossom. Finally, under the rice would be their soup bowl containing the wanmori, the apex of the tea kaiseki. Inside the dashi base we had placed a large ball of fu (wheat gluten) shaped and colored to resemble a peach. Spongy and soft, it had a savory center of ground duck and sweet lily bulb. A cluster of fresh spinach leaves, to symbolize the budding of spring, accented the "peach," along with a shiitake mushroom cap simmered in mirin, sake, and soy. When the women had finished their meals, we served them tiny pink azuki bean paste sweets. David whipped them a bowl of thick green tea. For the dry sweets eaten before his thin tea, we served them flower-shaped refined sugar candies tinted pink. After all the women had left, Stephen, his helper, Mark, and I sat down to enjoy our own "Girl's Day" meal. And even though I was sitting in the corner of Stephen's dish-strewn kitchen in my T-shirt and rumpled khakis, that soft peach dumpling really did taste feminine and delicate.

Women! We’re going to blow the soot off you, clean the smoke from your nostrils, the din from your ears, we’re going to get you a potato that peels itself magically, in an instant, we’re going to give you back the hours the kitchen has stolen from you—you’re going to get half your life back. You, young wife, you cook your husband soup. You sacrifice half your day to a puddle of soup! We’re going to transform your puddles into shimmering seas, we’re going to ladle out cabbage soup by the ocean, pour kasha by the wheelbarrow, the blancmange is going to advance like a glacier! Listen, housewives, wait, this is what we’re promising you: the tile floor bathed in sunlight, the copper kettles burnished, the saucers lily-white, the milk as heavy as quicksilver, and the smells rising from the soup so heavenly they’ll be the envy of the flowers on your tables.

COOKBOOK FOR THE MODERN HOUSEWIFE The cover was red with a subtle crosshatch pattern and distressed, the book's title stamped in black ink- all of it faded with age. Bordering the cookbook's cover were hints of what could be found inside. Alice tilted her head as she read across, down, across, and up the cover's edges. Rolls. Pies. Luncheon. Drinks. Jams. Jellies. Poultry. Soup. Pickles. 725 Tested Recipes. Resting the spine on her bent knees, the cookbook dense yet fragile in her hands, Alice opened it carefully. There was an inscription on the inside cover. Elsie Swann, 1940. Going through the first few, age-yellowed pages, Alice glanced at charts for what constituted a balanced diet in those days: milk products, citrus fruits, green and yellow vegetables, breads and cereals, meat and eggs, the addition of a fish liver oil, particularly for children. Across from it, a page of tips for housewives to avoid being overwhelmed and advice for hosting successful dinner parties. Opening to a page near the back, Alice found another chart, this one titled Standard Retail Beef Cutting Chart, a picture of a cow divided by type of meat, mini drawings of everything from a porterhouse-steak cut to the disgusting-sounding "rolled neck." Through the middle were recipes for Pork Pie, Jellied Tongue, Meat Loaf with Oatmeal, and something called Porcupines- ground beef and rice balls, simmered for an hour in tomato soup and definitely something Alice never wanted to try- and plenty of notes written in faded cursive beside some of the recipes. Comments like Eleanor's 13th birthday-delicious! and Good for digestion and Add extra butter. Whoever this Elsie Swann was, she had clearly used the cookbook regularly. The pages were polka-dotted in brown splatters and drips, evidence it had not sat forgotten on a shelf the way cookbooks would in Alice's kitchen.

Geraldine nodded and headed for Mrs. Armstrong's lawn. I felt sorry for her in her carrot pajamas, having no idea what was really going on. I followed the other girls and stood behind the shrubs. Mrs. Armstrong's house was ginormous. Her house was even bigger than Aunt Jeanie's. There was one light on upstairs. I figured that was the bedroom. The rest of the house was dark. Geraldine went to the far end of the yard and removed a can of spray paint from the bag. She shook it and began to spray. "She's such an idiot," Ava said, taking out her phone to record Geraldine's act of vandalism. "You guys are going to get her into so much trouble," I said. "So what?" Hannah replied. "She got us in trouble at the soup kitchen, it's not like she's ever going to become a Silver Rose anyway. She's totally wasting her time." Geraldine slowly made her way up and down the huge yard carefully spraying the grass. It would take her forever to complete it and there wasn't nearly enough spray paint. "Hey, guys!" Geraldine yelled from across the lawn. "How about I spray a rose in the grass? That would be cool, right?" I cringed. The light on upstairs meant the Armstrongs were still awake. Geraldine was about to get us all caught. "O-M-G," Hannah moaned. "Shhhh," Summer hissed, but Geraldine kept screaming at the top of her lungs. "Well, what do you guys think?" My heart dropped into my stomach as a light from downstairs clicked on. We ducked behind the hedges and froze. "Who's out there?" called a man's voice. I couldn't see him and I couldn't see Geraldine. I heard the door close and I peeked over the hedges. "He went back inside," I whispered, ducking back down. At that moment something went shk-shk-shk and Geraldine screamed. We all stood to see what was happening. Someone had turned the sprinklers on and Geraldine was getting soaked. The door flew open and I heard Mrs. Armstrong's voice followed by a dog's vicious barking. "Get 'em, Killer!" "Killer!" Ava screamed and we all took off running down the street with a soggy Geraldine trailing behind us. I was faster than all the other girls. I had no intentions of being gobbled up by a dog named Killer. We stopped running when we got to Ava's street and Killer was nowhere in sight. We walked back to the house at a normal pace. "So, did I prove myself to the sisterhood?" Geraldine asked. Hannah turned to her. "Are you kidding me? Your yelling woke them up, you moron. We got chased down the street by a dog because of you." Geraldine frowned and looked down at the ground. Hopefully what I had told her before about the girls not being her friends was starting to settle in. Inside all the other girls wanted to know what had happened. Ava was giving them the gory details when a knock on the door interrupted her. It was Mrs. Armstrong. She had on a black bathrobe and her hair was in curlers. I chuckled to myself because I was used to seeing her look absolutely perfect. We all sat on our sleeping bags looking as innocent as possible except for Geraldine who still stood awkwardly by the door, dripping wet. Mrs. Armstrong cleared her throat. "Someone has just vandalized my lawn with spray paint. Silver spray paint. Since I know it's a tradition for the Silver Roses to pull a prank on me on the night of the retreat, I'm going to assume it was one of you. More specifically, the one who's soaking wet right now." All eyes went to Geraldine. She looked at the ground and said nothing. What could she possibly say to defend herself? She even had silver spray paint on her fingers. Mrs. Armstrong looked her up and down. "Young lady, this is your second strike and that's two strikes too many. Your bid to become a Junior Silver Rose is for the second time hereby revoked." Geraldine's shoulders drooped, but most of the girls were smirking. This had been their plan all along and they had accomplished it.

As soon as I was immersed in my work, cutting up the kabocha squash for the winter butternut squash soup, dicing the carrots to braise in orange juice, and starting another giant vat of chicken stock, I allowed the aromas and natural muscle rhythms of the kitchen to sweep me up in what I loved. I calmed down and experienced--- as corny as it might sound--- the joy of cooking. I was in love with food, obsessed with it. Food wasn't just fuel; it could heal a broken heart, it could entertain, it could bring you home. Magic happened when a perfectly balanced dish came together. A beautiful symphony of flavors. Salty, sweet, acidic, crunchy, colorful, soft, hard, warm, cold. It should take you on a journey. Once I had an Italian dish called Genovese, consisting of braised rabbit over thick noodles with a carrot and pea sauce. It was so beautiful, earthy, clever, and delicious, and it warmed you from the inside. It was what I liked to call a "circle of life plate.

The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping from a ladle which they passed between them. The tallest of the three slurped and smiled. 'Whether or not Miss Lucretia consumes it, the kitchen has discharged its duty,' he declared cheerfully. He towered a whole head over the others. 'A simple broth is most apt for a young stomach, especially a stomach which chooses privation over nourishment. Lampreys. Crab shells ground fine. Stockfish and...' He sniffed then frowned. 'Simple, Mister Underley?' jibed Vanian in a nasal voice. 'If it is simple, then how is it spiced?' 'Came in a parcel this morning,' Henry Palewick offered. 'Down from Soughton. Master Scovell had it out in a moment. Smelled like flowers to me. Whatever it was.' 'Which flowers?' demanded the fourth man of the quartet, in a foreign accent. He pointed a large-nostrilled nose at Henry. 'Saffron, agrimony and comfrey bound the cool-humored plants; meadowsweet, celandine and wormwood the hot.

He was forever wallowing in the mire, dirtying his nose, scrabbling his face, treading down the backs of his shoes, gaping at flies and chasing the butterflies (over whom his father held sway); he would pee in his shoes, shit over his shirt-tails, [wipe his nose on his sleeves,] dribble snot into his soup and go galumphing about. [He would drink out of his slippers, regularly scratch his belly on wicker-work baskets, cut his teeth on his clogs, get his broth all over his hands, drag his cup through his hair, hide under a wet sack, drink with his mouth full, eat girdle-cake but not bread, bite for a laugh and laugh while he bit, spew in his bowl, let off fat farts, piddle against the sun, leap into the river to avoid the rain, strike while the iron was cold, dream day-dreams, act the goody-goody, skin the renard, clack his teeth like a monkey saying its prayers, get back to his muttons, turn the sows into the meadow, beat the dog to teach the lion, put the cart before the horse, scratch himself where he ne’er did itch, worm secrets out from under your nose, let things slip, gobble the best bits first, shoe grasshoppers, tickle himself to make himself laugh, be a glutton in the kitchen, offer sheaves of straw to the gods, sing Magnificat at Mattins and think it right, eat cabbage and squitter puree, recognize flies in milk, pluck legs off flies, scrape paper clean but scruff up parchment, take to this heels, swig straight from the leathern bottle, reckon up his bill without Mine Host, beat about the bush but snare no birds, believe clouds to be saucepans and pigs’ bladders lanterns, get two grists from the same sack, act the goat to get fed some mash, mistake his fist for a mallet, catch cranes at the first go, link by link his armour make, always look a gift horse in the mouth, tell cock-and-bull stories, store a ripe apple between two green ones, shovel the spoil back into the ditch, save the moon from baying wolves, hope to pick up larks if the heavens fell in, make virtue out of necessity, cut his sops according to his loaf, make no difference twixt shaven and shorn, and skin the renard every day.]

I will never grow tired of the scent of lavender in my kitchen," Elsie had said, pressing her herb-infused fingers to her face. "It smells of contentment, doesn't it?" Contentment was a hard thing to come by for Elsie, so any mention of it had made hope blossom inside Nellie's chest. Elsie began to sing, and Nellie joined in- their voices blending as pleasantly in the small kitchen as the lemon rind and lavender buds within the muffin mixture. Their frequent cooking sessions in those days weren't only an education in home economics; they were also a housewifery training program passed from mother to daughter. Elsie taught Nellie how to make her own bread yeast, and why one should add a dash of oatmeal to soups (to thicken it), and how vinegar keeps boiling cauliflower pristinely white. And underpinning those lessons was Elsie's wish for Nellie to marry a good man, unlike the one she herself committed to. They lived modestly, without luxuries, but Elsie's love for Nellie was as bountiful as her gardens. "You have been my greatest joy," Elsie would murmur to Nellie when she tucked her into bed, kissing her on the forehead, on her cheeks, her eyelids, smelling of roses and dusty baking flour. "My greatest joy.

What are you making?" "It doesn't matter. I'm only cooking so that I can smell something besides you." There was that edge in his voice again. He turned up the fire and poured oil into a skillet and water into a pot and then he lined up the jars of spice that Louise kept on the countertop: parsley, oregano, bay leaves, pepper, and thyme, and mini branches of herbs, including basil and dill as well as some lemons and fresh cloves of garlic. He added them to the oil. His plan worked- the kitchen filled up with new odors that did not quite overcome my own, but were certainly gaining ground. "The ancient Romans wore bay leaves on their heads for virility," he said. "You don't need any," I said. "Borage is used to induce abortion. We learned that in the first year of med school." "I don't need any." "Arabs believe that cardamom builds good feelings among friends." "We don't need any other people in our lives." "I'm showing off, you know." "I know. Keep going." "Let's see. Curry powder should always be browned in butter. Fenugreek is hairy and it'll make you dream of sex. Ginger makes men horny, but not women. Lavender should be spread on the bedsheets. Not yours, of course, we don't need to add any more scent to your bed, but it can also be used in making soup." "I'm impressed.

This is what I least wished to write about last night, but I am going to try to write it down this evening. Once, as I lay there at the bottom of the pit, it seemed to me that a man with a long nose (a tall man or an immense spider) stood over me. I did not move or even open my eyes, knowing that if I did he would be gone. He touched my forehead with something he held, and the pit vanished. I was standing in Nettle’s kitchen. She was making soup, and I watched her add a whole plateful of chopped meat to her kettle and shake the fire. She turned and saw me, and we kissed and embraced. I explained to her that I was not really in her kitchen at all, that I lay at the bottom of a pit in a ruin of the Vanished People on an island far away, and that I was dying of thirst. “Oh,” Nettle said, “I’ll get you some water.” She went to the millstream and brought back a dipper of clean, cool water for me; but I could not drink. “Come with me,” I told her. “I’ll show you where I am, and when you give me your water there I’ll be able to drink it.” I took her hand (yes, Nettle my darling, I took your hard, hardworking little hand in mine) and tried to lead her back to the pit in which I lay. She stared at me then as if I were some horror from the grave, and screamed. I can never forget that scream. And I lay in the pit, as before. The Short Sun was burning gold. *

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

Kamimura has been whispering all week of a sacred twenty-four-hour ramen spot located on a two-lane highway in Kurume where truckers go for the taste of true ramen. The shop is massive by ramen standards, big enough to fit a few trucks along with those drivers, and in the midafternoon a loose assortment of castaways and road warriors sit slurping their noodles. Near the entrance a thick, sweaty cauldron boils so aggressively that a haze of pork fat hangs over the kitchen like waterfall mist. While few are audacious enough to claim ramen is healthy, tonkotsu enthusiasts love to point out that the collagen in pork bones is great for the skin. "Look at their faces!" says Kamimura. "They're almost seventy years old and not a wrinkle! That's the collagen. Where there is tonkotsu, there is rarely a wrinkle." He's right: the woman wears a faded purple bandana and sad, sunken eyes, but even then she doesn't look a day over fifty. She's stirring a massive cauldron of broth, and I ask her how long it's been simmering for. "Sixty years," she says flatly. This isn't hyperbole, not exactly. Kurume treats tonkotsu like a French country baker treats a sourdough starter- feeding it, regenerating, keeping some small fraction of the original soup alive in perpetuity. Old bones out, new bones in, but the base never changes. The mother of all ramen. Maruboshi Ramen opened in 1958, and you can taste every one of those years in the simple bowl they serve. There is no fancy tare, no double broth, no secret spice or unexpected toppings: just pork bones, noodles, and three generations of constant simmering. The flavor is pig in its purest form, a milky broth with no aromatics or condiments to mitigate the purity of its porcine essence.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

The cuisine of Northern Iran, overlooked and underrated, is unlike most Persian food in that it's unfussy and lighthearted as the people from that region. The fertile seaside villages of Mazandaran and Rasht, where Soli grew up before moving to the congested capital, were lush with orchards and rice fields. His father had cultivated citrus trees and the family was raised on the fruits and grains they harvested. Alone in the kitchen, without Zod's supervision, he found himself turning to the wholesome food of his childhood, not only for the comfort the simple compositions offered, but because it was what he knew so well as he set about preparing a homecoming feast for Zod's only son. He pulled two kilos of fava beans from the freezer. Gathered last May, shucked and peeled on a quiet afternoon, they defrosted in a colander for a layered frittata his mother used to make with fistfuls of dill and sprinkled with sea salt. One flat of pale green figs and a bushel of new harvest walnuts were tied to the back of his scooter, along with two crates of pomegranates- half to squeeze for fresh morning juice and the other to split and seed for rice-and-meatball soup. Three fat chickens pecked in the yard, unaware of their destiny as he sharpened his cleaver. Tomorrow they would braise in a rich, tangy stew with sour red plums, their hearts and livers skewered and grilled, then wrapped in sheets of lavash with bouquets of tarragon and mint. Basmati rice soaked in salted water to be steamed with green garlic and mounds of finely chopped parsley and cilantro, then served with a whole roasted, eight kilo white fish stuffed with barberries, pistachios, and lime. On the farthest burner, whole bitter oranges bobbed in blossom syrup, to accompany rice pudding, next to a simmering pot of figs studded with cardamom pods for preserves.

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.

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

It's a French technique. Soups get screened, and sauces. Forced through a tamis or a chinois. Everything that comes out is smooth and all the rough parts get left behind, thrown away. I don't want to be screened.

Kimchi Jeon There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake "jeon." Among them, this kimchi pancake snack is one of the most popular Korean pancakes. Today, I want to share some secrets to make really tasty kimchi pancakes with you. When I was little, I used to visit an aunt's house and she made kimchi pancakes for me. I love kimchi pancakes, and her kimchi pancakes were the best ever. She gave me some tips about how to make good kimchi jeon. Some people asked me, why I call some Korean dishes "pancakes," even though they are not sweet, and not even close to the American pancakes that you might be imagining. Another word that could describe Korean pancakes is "fritter" - batter mixed with different kinds of ingredients: vegetables, seafood, meat, and so on. Yield: 1/2 Dozen 8-inch Pancakes Main Ingredients 1 Cup All Purpose Flour 1/3 Frying Mix (or 1/3 Cup All Purpose Flour) 1 Cup Well Fermented Kimchi 1/3 Cup Kimchi Broth 1/4 Cup Milk 1/3 Cup Water 1 Egg 1 1/2 tsp Sugar 1/8 Generous tsp Salt Directions Chop 1 cup of kimchi into 1-inch pieces. The most important tip for delicious kimchi pancakes is using well-fermented kimchi. Sour (old) kimchi works great too. When you cut kimchi on your cutting board, the cutting board will get stained. Here is a tip: Put some wax paper on top of your cutting board before cutting the kimchi. :) In a bowl, add 1 cup of all-purpose flour and 1/3 cup of frying mix. To make the pancakes a little crispier, I like to add some frying mix to the batter. However if you don't have the frying mix or don't want a crispy texture, you can use another 1/3 cup of flour instead. Add 1 1/2 tsp of sugar and a generous 1/8 tsp of salt into the bowl. Mix everything together. Adding some sugar is a secret ingredient from my aunt. Depending on how salty your kimchi is, you might need to adjust the amount of salt. Pour 1/4 cup of milk and 1/3 cup of water into the dried ingredients. Milk is another secret ingredient from her, but if you cannot eat milk or do not have it, you can use another 1/4 cup of water instead. Add 1 egg and 1/3 cup of kimchi broth. Several people have asked, "What is kimchi broth?" While the kimchi is fermenting in the jar, a liquid forms from the fermentation process of the napa cabbage. That is what I call kimchi broth. You can use it for other kimchi dishes such as Kimchi fried rice or kimchi soup, so don't throw away your valuable kimchi broth. It will give these dishes an extra burst of kimchi flavor. Before you add the kimchi to the batter, stir the batter until it doesn't have any chunks and gets a consistency like pancake batter. Add 1 cup of chopped kimchi into the batter. If you don't have enough kimchi broth, you can add a little more water and kimchi to get enough flavor. Mix thoroughly. Oh, it already looks delicious, even without frying. In a non-stick pan, add generous amount of oil. Heat the pan on medium-high. I said generous! =P According to your pan size, get 1 or 2 scoops of batter and pour it into the pan. It is important to spread the batter out thinly for crispy pancakes. ;) When the surface of the pancake starts to cook, flip it over. Pressing the pancake with a spatula helps the pancake fry better and makes it crispier. Occasionally flip the pancake, but not too often. When both sides of the pancakes are nicely brown and crispy, it is done. Again, it is a very simple and delicious dish. You should try this someday, especially if you love kimchi.

...if Nonna sensed weakness, she'd zero in for the kill

I’ve made much worse gaffes, like the time I accidentally spilled hot soup on a Nobel laureate’s lap and then set fire to his kitchen.

you end up feeling successful at sanctification because you stayed away from drugs, lost weight, served at the soup kitchen, and renounced Styrofoam. But you’ve ignored gentleness, humility, joy, and sexual purity. God has not really gotten to your heart.

often. Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter over low heat. Gradually whisk in the flour. Cook, whisking almost constantly, to make a roux, for about 3 minutes. Be careful not to brown it. Whisk about 1½ cups of the hot tomato mixture into the roux, then pour the roux mixture into the top of the double boiler and stir until blended. Reduce the heat to low and simmer for about 35 minutes to allow the flavors to blend and thicken the soup. Turn off the heat and then add the dill, salt, and pepper. Serve hot, topping each serving with about 2 tablespoons of grated cheese. The soup can be prepared up to 2 days ahead, cooled completely, covered, and refrigerated. It should last for 4 to 5 days. The soup will thicken when chilled; when reheating, thin the heated soup with milk to the desired thickness. Do not freeze the soup.

...celebrating the Eucharist as a remembrance of Christ means practicing God's justice towards neighbors, strangers, and enemies alike.

It’s the anniversary of Senior White House Advisor Edwin Meese saying, in 1983, that people went to soup kitchens “because food is free and that’s easier than paying for it.” Two years later, Meese would say that he didn’t believe Miranda warnings were necessary, because “you don’t have many suspects that are innocent of a crime.” Naturally, in 1985, President Reagan appointed this Teddy Bear of Compassion to be U.S. Attorney General.

What I mean is that confidence in our virtues keeps more people out of heaven than all their adultery and drunkenness combined.” We cannot be good enough. We will never meet God’s standards. To please God, we must confess our bankruptcy. “None is righteous, no, not one. . . . All have turned aside; together they have become worthless; no one does good, not even one” (Rom. 3:10, 12, quoting Ps. 14:1, 3). We cannot be good enough because God requires perfection. “No one is perfect” is one of the most common expressions in the English language. That’s the problem. We must be perfect. Many Christians and non-Christians do good deeds. Many non-Christians care for the sick and serve in soup kitchens. Audrey Hepburn spent the last years of her life serving children in Third World countries. Paul is not saying that people do not do good deeds. He is saying that unless these deeds are done with faith toward God and for the glory of God, they earn no merit with God. It is not enough to do good things. The deed must proceed from holy motives. That is why we conclude that no one can earn heaven. It is utterly impossible.