Spanish Sweet Quotes

Ah, dear, sweet Eden. To quote the great Rhett Butler, you need to be fucked and by someone who knows how.” “What version of Gone with the Wind did you grow up watching?” “There are a lot of liberties taken with Spanish subtitles.

What a name! Was it love or praise? Speech half-asleep or song half-awake? I must learn Spanish, one of these days, Only for that slow sweet name's sake.

A gut-string classical Spanish guitar, a sweet, lovely little lady. The smell of it. Even now, to open a guitar case, when it's an old wooden guitar, I could crawl in and close the lid.

Fuck porn. A chick as hot as Aliyana Lucia sitting in front of me, hair ruffled in a messy knot and shirt gaping, talking to me in Spanish was the hottest thing I’d ever fucking seen.

Fifteen Ways to Stay Alive 1. Offer the wolves your arm only from the elbow down. Leave tourniquet space. Do not offer them your calves. Do not offer them your side. Do not let them near your femoral artery, your jugular. Give them only your arm. 2. Wear chapstick when kissing the bomb. 3. Pretend you don’t know English. 4. Pretend you never met her. 5. Offer the bomb to the wolves. Offer the wolves to the zombies. 6. Only insert a clean knife into your chest. Rusty ones will cause tetanus. Or infection. 7. Don’t inhale. 8. Realize that this love was not your trainwreck, was not the truck that flattened you, was not your Waterloo, did not cause massive haemorrhaging from a rusty knife. That love is still to come. 9. Use a rusty knife to cut through most of the noose in a strategic place so that it breaks when your weight is on it. 10. Practice desperate pleas for attention, louder calls for help. Learn them in English, French, Spanish: May Day, Aidez-Moi, Ayúdame. 11. Don’t kiss trainwrecks. Don’t kiss knives. Don’t kiss. 12. Pretend you made up the zombies, and only superheroes exist. 13. Pretend there is no kryptonite. 14. Pretend there was no love so sweet that you would have died for it, pretend that it does not belong to someone else now, pretend like your heart depends on it because it does. Pretend there is no wreck — you watched the train go by and felt the air brush your face and that was it. Another train passing. You do not need trains. You can fly. You are a superhero. And there is no kryptonite. 15. Forget her name.

You have dreams where she's talking to you like in the old days- in that sweet Spanish of the Cibao, no sign of rage, of disappointment. And then you wake up.

Let dangers go; thy war shall be with me, But such a war, as breaks no bonds of peace. Speak thou fair words, I'll cross them with fair words; Send thou sweet looks, I'll meet them with sweet looks; Write loving lines, I'll answer loving lines; Give me a kiss, I'll countercheck thy kiss. Be this our warring peace, or peaceful war.

Amor Prohibido murmuran por las calles. Porque somos de distintas sociedades…” in perfect Spanish. She was having fun, letting loose…

I want you to know one thing.   You know how this is: if I look at the crystal moon, at the red branch of the slow autumn at my window, if I touch near the fire the impalpable ash or the wrinkled body of the log, everything carries me to you, as if everything that exists, aromas, light, metals, were little boats that sail toward those isles of yours that wait for me.   Well, now, if little by little you stop loving me I shall stop loving you little by little.   If suddenly you forget me do not look for me, for I shall already have forgotten you.   If you think it long and mad, the wind of banners that passes through my life, and you decide to leave me at the shore of the heart where I have roots, remember that on that day, at that hour, I shall lift my arms and my roots will set off to seek another land.   But if each day, each hour, you feel that you are destined for me with implacable sweetness, if each day a flower climbs up to your lips to seek me, ah my love, ah my own, in me all that fire is repeated, in me nothing is extinguished or forgotten, my love feeds on your love, beloved, and as long as you live it will be in your arms without leaving mine.

Then Jip went up to the front of the ship and smelt the wind; and he started muttering to himself, "Tar; Spanish onions; kerosene oil; wet raincoats; crushed laurel-leaves; rubber burning; lace-curtains being washed--No, my mistake, lace-curtains hanging out to dry; and foxes--hundreds of 'em--cubs; and--" "Can you really smell all those different things in this one wind?" asked the Doctor. "Why, of course!" said Jip. "And those are only a few of the easy smells--the strong ones. Any mongrel could smell those with a cold in the head. Wait now, and I'll tell you some of the harder scents that are coming on this wind--a few of the dainty ones." Then the dog shut his eyes tight, poked his nose straight up in the air and sniffed hard with his mouth half-open. For a long time he said nothing. He kept as still as a stone. He hardly seemed to be breathing at all. When at last he began to speak, it sounded almost as though he were singing, sadly, in a dream. "Bricks," he whispered, very low--"old yellow bricks, crumbling with age in a garden-wall; the sweet breath of young cows standing in a mountain-stream; the lead roof of a dove-cote--or perhaps a granary--with the mid-day sun on it; black kid gloves lying in a bureau-drawer of walnut-wood; a dusty road with a horses' drinking-trough beneath the sycamores; little mushrooms bursting through the rotting leaves; and--and--and--" "Any parsnips?" asked Gub-Gub. "No," said Jip. "You always think of things to eat. No parsnips whatever.

VICEROY OF PORTUGAL. ...My late ambition hath distain'd my faith; My breach of faith occasion'd bloody wars; Those bloody wars have spent my treasure; And with my treasure my people's blood; And with their blood, my joy and best belov'd My best belov'd, my sweet and only son. O, wherefore went I not to war myself The cause was mine; I might have died for both: My years were mellow, his but young and green; My death were natural, but his was forc'd.

For as long as she can remember, telling stories has been her momma's gift to those around her, fables filled with rich, detailed accounts of gods and monsters, of love and curses. She can weave a tale from Spanish moss and moonlight that will make a young girl's heart resonate with yearning or weep with anguish. Her coastal Georgia roots add a dark sweetness to all her narratives, one that stains her stories with sorrow like a drop of molasses dissolving in warm butter.

I think Horatio be my destin'd plague: First, in his hand he brandished a sword, And with that sword he fiercely waged war, And in that war he gave me dangerous wounds, And by those wounds he forced me to yield, And by my yielding I became his slave. Now in his mouth he carries pleasing words, Which pleasing words do harbour sweet conceits, Which sweet conceits are lim'd with sly deceits, Which sly deceits smooth Bellimperia's ears, And through her ears dive down into her heart, And in her heart set him, where I should stand.

The more history I learn, the more the world fills up with stories. Just the other day, I was in my neighborhood Starbucks, waiting for the post office to open. I was enjoying a chocolatey caffé mocha when it occurred to me that to drink a mocha is to gulp down the entire history of the New World. From the Spanish exportation of Aztec cacao, and the Dutch invention of the chemical process for making cocoa, on down to the capitalist empire of Hershey, PA, and the lifestyle marketing of Seattle’s Starbucks, the modern mocha is a bitter-sweet concoction of imperialism, genocide, invention, and consumerism served with whipped cream on top. No wonder it costs so much.

Well, I've never written a line of poetry in my life: it is not my way! But if I *did* write about you I shouldn't call you a paltry daffodil! I should liken you to a rose--one of those yellow ones, with a deep golden heart, and a sweet scent!" said Sir Bonamy, warming to the theme. "Nonsense!" she said briskly. "You would be very much more likely to call me a plum partridge, or a Spanish fritter!

In contrast to our society’s mistaken emphasis on positive emotions in our relationship with God, the great Spanish mystic and poet John of the Cross (1542–1591), who is most famous for his reflections on the “dark night of the soul,” also wrote a piece called “Advice on Disregarding Spiritual Sweetness.” In this work St. John compliments the person who loves God without feeling any emotional sweetness, for that individual is focusing on truly loving God and not the feelings. To set our will on gratifying and soothing sensations, to concentrate on capturing them and basking in them, is simply to set our will on what God has created, instead of God Himself. Thereby, we turn those created feelings into the end instead of a means—and a non-necessary means at that. According to St. John, we are ignorant if we suppose that because we fail to have any sweetness or bliss God is failing us. Similarly, we are uninstructed if we presume that in having such delectable emotions we have God. But the height of ignorance, he claims, is if we would follow God only to seek the sweetness and consequently stopped our yearning for God to wallow in delightful feelings when we acquired them.

Thallus, you faggot, softer than rabbitfur, or goosedown, or a sweet little earlobe, or an old man's listless dick, lying in cobwebs and neglect. And yet, when the full moon shows the other guests starting to nod and yawn, you're grabbier than a plunging hurricane. Give me back my housecoat, which you pounced on, and my good Spanish flax table napkins, and the painted boxwood writing tablets, which you keep on display, jerk, like they were heirlooms, unstick them from your claws and give them back or I'll use a whip to scribble some really embarrassing lines, hot as the iron that brands disgrace on a common thief, on your woolsoft sides and dainty little hands. You'll get excited in a brand new way, your head will spin like a boat caught out on the open sea when the winds go mad.

At about eight-thirty or nine the friends make a halt, already in sight of Moranchel. Moranchel is on the left of the Cifuentes road, at some two hundred paces from the highway. It is a gloomy, dark town that seems to have no business being surrounded by green fields. The old man sits down in the ditch and the traveler lies on his back and looks up at some little clouds, graceful as doves, which are floating in the sky. A stork flies past, not very high, with a snake in its beak. Some partridge fly up from a bed of thyme. An adolescent goatherd and a member of his flock are sinning one of the oldest of sins in the shade of a hawthorn tree blooming with tiny sweet-smelling flowers, white as orange blossoms. ― Camilo José Cela, Journey to the Alcarria: Travels Through the Spanish Countryside

O my dark Rosaleen,     Do not sigh, do not weep! The priests are on the ocean green,     They march along the deep. There’s wine from the royal Pope,     Upon the ocean green;    And Spanish ale shall give you hope,        My Dark Rosaleen!     My own Rosaleen! Shall glad your heart, shall give you hope, Shall give you health, and help, and hope,     My Dark Rosaleen! Over hills, and thro’ dales,     Have I roam’d for your sake; All yesterday I sail’d with sails     On river and on lake. The Erne, at its highest flood,     I dash’d across unseen, For there was lightning in my blood,     My Dark Rosaleen!     My own Rosaleen! O, there was lightning in my blood, Red lighten’d thro’ my blood.     My Dark Rosaleen! All day long, in unrest,     To and fro, do I move. The very soul within my breast     Is wasted for you, love! The heart in my bosom faints     To think of you, my Queen, My life of life, my saint of saints,     My Dark Rosaleen!     My own Rosaleen! To hear your sweet and sad complaints, My life, my love, my saint of saints,     My Dark Rosaleen! Woe and pain, pain and woe,     Are my lot, night and noon, To see your bright face clouded so,     Like to the mournful moon. But yet will I rear your throne     Again in golden sheen; ‘Tis you shall reign, shall reign alone,     My Dark Rosaleen!     My own Rosaleen! ‘Tis you shall have the golden throne, ‘Tis you shall reign, and reign alone,     My Dark Rosaleen! Over dews, over sands,     Will I fly, for your weal: Your holy delicate white hands     Shall girdle me with steel. At home, in your emerald bowers,     From morning’s dawn till e’en, You’ll pray for me, my flower of flowers,     My Dark Rosaleen!     My fond Rosaleen! You’ll think of me through daylight hours My virgin flower, my flower of flowers,     My Dark Rosaleen! I could scale the blue air,     I could plough the high hills, Oh, I could kneel all night in prayer,     To heal your many ills! And one beamy smile from you     Would float like light between My toils and me, my own, my true,     My Dark Rosaleen!     My fond Rosaleen! Would give me life and soul anew,     My Dark Rosaleen! O, the Erne shall run red,     With redundance of blood, The earth shall rock beneath our tread,        And flames wrap hill and wood, And gun-peal and slogan-cry     Wake many a glen serene, Ere you shall fade, ere you shall die,     My Dark Rosaleen!     My own Rosaleen! The Judgement Hour must first be nigh, Ere you can fade, ere you can die,     My Dark Rosaleen!

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

Everyone jumps to their stations and I meet Richard and Amanda at ours. We're in charge of assembling spoonfuls of sweet-potato casserole but with a Spanish twist. That was my idea, a Southern holiday meal meets a twist of southern Spain. Most of the hors d'oeuvres were prepared beforehand so we just need to get them in the oven and put on the finishing garnishes. I begin scooping sweet-potato casserole onto ceramic serving spoons while Richard garnishes them with sugared walnuts and Spanish sausage. Three months ago, most of us had never even tried Spanish cuisine, and today we're hosting a semi-Spanish-themed banquet. We work like machines. I spoon and pass the bite to my left. Richard adds walnuts and sausage, and passes the plate. Amanda adds parsley and cleans the plate. Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself. That's not the recipe. We make trays and trays of food; some are set forward for the students who will begin serving. These are the skewers of winter veggies and single-serve portions of herbed stuffing with jamón ibérico- the less hearty bites. While the first course is being distributed the rest of us begin wiping down our stations. Our mini bites of sweet potato and mac and cheese will be going out next.

Bells Screamed all off key, wrangling together as they collided in midair, horns and whistles mingled shrilly with cries of human distress; sulphur-colored light ex-ploded through the black windowpane and flashed away in darkness. Miranda waking from a dreamless sleep asked without expecting an answer, “What is happening?” for there was a bustle of voices and footsteps in the corridor, and a sharpness in the air; the far clamour went on, a furious exasperated shrieking like a mob in revolt. The light came on, and Miss Tanner said in a furry voice, “Hear that? They’re celebrating . It’s the Armistice. The war is over, my dear.” Her hands trembled. She rattled a spoon in a cup, stopped to listen, held the cup out to Miranda. From the ward for old bedridden women down the hall floated a ragged chorus of cracked voices singing, “My country, ’tis of thee…” Sweet land… oh terrible land of this bitter world where the sound of rejoicing was a clamour of pain, where ragged tuneless old women, sitting up waiting for their evening bowl of cocoa, were singing, “Sweet land of Liberty-” “Oh, say, can you see?” their hopeless voices were asking next, the hammer strokes of metal tongues drowning them out. “The war is over,” said Miss Tanner, her underlap held firmly, her eyes blurred. Miranda said, “Please open the window, please, I smell death in here.

Fortunate beyond measure… wise and provident in counsel, well-learned in law, history, humanity and divinity. He understood Latin, French, Spanish, Italian, and High and Low-Dutch, besides his native language. He was of quick apprehension, judicious and skillful in nature, elegant in speech, sweet, familiar and affable in behaviour; stern to the obstinate, but calm and meek to the humble. Magnanimous and courageous above all the princes of his days; apt for war but a lover of peace; never puffed up with prosperity nor dismayed at adversity. He was of an exalted, glorious, and truly royal spirit, which never entertained anything vulgar or trivial, as may appear by the most excellent laws which he made, by those two famous jubilees he kept, and by the most honourable Order of the Garter, which he first devised and founded. His recreations were hawking, hunting and fishing, but chiefly he loved the martial exercise of jousts and tournaments. In his buildings he was curious, splendid and magnificent, in bestowing of graces and donations, free and frequent; and to the ingenious and deserving always kind and liberal; devout to God, bountiful to the clergy, gracious to his people, merciful to the poor, true to his word, loving to his friends, terrible to his enemies… In short he had the most virtues and the fewest vices of any prince that ever I read of. He was valiant, just, merciful, temperate, and wise; the best lawgiver, the best friend, the best father, and the best husband in his days.5

Gray,” she said slowly, “I don’t think we can get married.” “Don’t be silly, love, of course we can get married.” “No. We can’t.” His lips found the sensitive spot behind her ear. “And whyever not, sweeting?” he said, cheerfully. “Because your career as a naval officer would never survive the reality of having a wife who’s out roving the Spanish Main.” He looked amused and, straightening up, ruffled her hair affectionately before tugging the bright purple ribbon from her nape. Then his lips came down against hers and she moaned softly as his tongue explored the recesses of her mouth. “Ah, Maeve,” he murmured, reluctantly breaking the kiss. “Any roving you do after we are wed will take place in our marriage bed.

Lily propped her elbows on his chest and glared down at Cade's strong, angular features. In this light he looked neither Indian nor Spanish. He was just Cade, a man with a chip on his shoulder a mile wide. Impulsively, she leaned over and bit his shoulder. It was solid and hard to grip, but she managed to sink her teeth in enough to register. He hollered and jerked her back. Glaring, he asked, "What was that for?" "I thought maybe I could chew my way through that chip," she said sweetly. "Did you think you'd married a fool white woman who would be content to have a man in her bed and a child in her stomach? I'd better give this ring back if that's the case." Cade grunted and returned her to his side again. "I'm not stupid. You play the part of docile wife and daughter very well, but you're more like a wild mustang that stands still until the moment someone puts a saddle on its back. I don't mean to saddle you, but I'll put a bit in your mouth if you bite me again." Cade could feel the soft heaves of Lily's laughter, and he untensed long enough to grin. He hadn't known he was taking on an undisciplined brat, and he rather suspected she hadn't known it either. The years of childhood that had been stolen from her were emerging. He just didn't know why he had been the one to set them free. She

no generation since the last world war has faced a world crises like this one. This time we cannot see our enemy, and are united, as every country works together to combat this killer virus. Not since 1918, when the Spanish Flu killed more than ten million people worldwide, have we seen every country in lockdown as the whole world grinds to a halt. We have no idea what our world will look like on the other side of this crisis, only that we will survive, and hopefully become better people because of

Well, I've never written a line of poetry in my life: it is not my way! But if I *did* write about you I shouldn't call you a paltry daffodil! I should liken you to a rose--one of those yellow ones, with a deep golden heart, and a sweet scent!" said Sir Bonamy, warming to the theme. "Nonsense!" she said briskly. "You would be very much more likely to call me a plump partridge, or a Spanish fritter!

JENNA SMILED WHEN Easy walked into the bedroom, carrying what appeared to be half the refrigerator on a bowing cookie sheet. How much more sweet could he be? He glanced between her and Sara like he was unsure what to do next. Jenna pulled the covers back so the surface would be flat and patted the bed next to her. “Put it anywhere.” Easy set the makeshift tray down and rubbed a hand over his head. “I tried to think of things that would be gentle on your stomach,” he said in a low voice. “But if you want something different—” “No, this looks perfect.” Her gaze settled on a tall glass of . . . She gasped. “You made me a milk shake?” At that, Sara patted her on the knee. “Okay, I’m gonna go. Let me know if you need anything?” “Oh, uh, Shane was making you all something to eat,” Easy said. Sara smiled. “Good timing. This is making me hungry,” she said, gesturing to the tray. Jenna grabbed up the milk shake and hugged the glass against her chest. “Get your own.” Holding up her hands in surrender, Sara smiled. “All yours. Besides, Nick and Jeremy have the world’s biggest sweet tooths. There’s an endless supply of ice cream downstairs. I’m not even joking. So there’s more where that came from.” She squeezed Easy’s arm. “You know where to find me if you need me,” she said. And then they were alone. Jenna was glad. Not because having Easy here warded off her panic and fear but because she just wanted to be with him. She fished a spoon out from between two plates and took a taste of her treat. Freaking heaven. “Oh, my God,” she said, scooping another big bite. “This is so good. I can’t believe you made me a milk shake.” Even when her father had been alive, no one was really taking care of Jenna. So maybe Easy’s thoughtfulness wouldn’t have been so earthshaking to someone else, but to her, it meant everything. She peered up at him, which made her realize he was still standing. Crisscrossing her legs, she pointed at the foot of the bed. “Come sit down. Some of this has to be for you, right?” “Yeah,” Easy said. “You sure this is okay?” “It’s great, really. I can’t even remember the last time I ate, so this is like filet mignon and Maine lobster rolled into one. Seriously.” She exchanged the milk shake for the bowl of soup, and the warm, salty broth tasted every bit as good. They ate in companionable silence for a while, then he asked, “So, what are you studying in school?” “International business,” Jenna said around a spoonful of soup. “I always wanted to travel.” And, to put it more plainly, she’d always wanted to get the hell out of here. “Sounds ambitious,” Easy said. “Did you have to learn languages?” Jenna nodded. “I minored in Spanish, and I’ve taken some French, too. What I’d really like to learn is Chinese since there are so many new markets opening up there. But I’ve heard it’s really hard. Do you speak any other languages?” Wiping his mouth with a napkin, Easy nodded. “Hablo español, árabe, y Dari.” Grinning, Jenna reached for her bagel. She’d thought him hard to resist just being his usual sexy, thoughtful, protective self. If he was going to throw speaking to her in a foreign language into the mix, she’d be a goner. “What is Dari?” “One of the main languages in Afghanistan,” he said. “Oh. Guess that makes sense. Are Arabic and Dari hard to learn?” “Yeah. Where I grew up in Philly, there were a lot of Hispanic kids, so Spanish was like a second language. But coming to languages as an adult about kicked my ass. Cultural training is a big part of Special Forces training, though. We’re not out there just trying to win battles, but hearts and minds, too. . .” He frowned. “Or, we were, anyway.

PORTUGUESE KALE SOUP Feeds 6 to 8 This hearty soup is sometimes called Portuguese penicillin in the New England Portuguese community. I can see why. With this much goodness in it—Spanish chorizo, bacon, beans, and fresh kale—you have to feel good after a bowl of this soup. It’s meaty and delicious. In the middle of the winter, this soup satisfies. 1 tablespoon extra-virgin olive oil 1 pound fresh Mexican chorizo, sliced 4 thick slices bacon, diced 2 medium onions, peeled and diced 2 cloves garlic, peeled and minced 1 tablespoon chopped fresh oregano 2 large sweet potatoes, peeled and chopped 2 cups chicken stock (if you’re using boxed stock, make sure it’s gluten-free) One 15-ounce can cannellini beans, drained and rinsed 1 pound Lacinato kale, leaves stripped from the stems and cut into chiffonade Kosher salt and freshly ground black pepper Cook the chorizo and bacon. Set a Dutch oven over medium-high heat. Pour in the oil. When the oil is hot, add the chorizo and bacon. Cook, stirring frequently, until the meat is crisp, about 5 minutes. Remove it from the oil. Cook the aromatics. Turn down the heat to medium. Add the onions and garlic to the hot oil. Cook, stirring occasionally, until the onions are soft and translucent, about 7 minutes. Stir in the oregano and cook until the scent is released, about 1 minute. Cook the sweet potato. Throw the sweet potatoes into the Dutch oven and cover them with the stock. Simmer until the potato is just tender to a knife, about 15 minutes. Blend part of the soup. Pour one-third of the soup into a blender. Cover well. Remember the soup will be hot, so take care. Puree the soup. Pour it into a bowl. Continue with another third of the soup. Pour the pureed soup back into the Dutch oven. Finish the soup. Add the cooked chorizo and bacon to the soup, along with the cannellini beans. Heat the soup over medium heat. Add the kale. Cook, stirring occasionally, until the kale is wilted, about 3 minutes. Season with salt and pepper. Feel like playing? The sweet potato adds a tiny bit of sweetness to the soup, adding complexity to the taste. But if you wish, you could use russet potatoes instead.

Angelina wanted to start them off with a soup, one that would contrast nicely with the veal. She decided on her Mint Sweet Potato Bisque, a wonderful pureed soup, slightly thickened with rice, accented with golden raisins, brightened by fresh mint. And dessert called for pie. This was the first time she was having Johnny and Jerry to the table, and in Jerry's case it was almost a sales pitch, so everything had to be great. She jotted "Pears, black cherries, whole allspice, airplane bottle of Old Overholt Rye" down on her shopping list. The pie would bring it across the finish line. Tracking down fresh mint and black cherries proved problematic. After four stops and no luck, she ended up taking the bus all the way to the Reading Terminal Market. Compromising on dried mint and canned cherries was out of the question. It worked out well enough in the end because she found what she was looking for and even managed to duck into the Spice Terminal and score whole allspice for the pie, some Spanish saffron (because it was on sale), cardamom pods (impossible to find anywhere else), and mace blades (because she'd never tried them before).

Consume in limited quantities Non-cheese dairy—milk, cottage cheese, yogurt, butter Fruit—Berries are the best: blueberries, raspberries, blackberries, strawberries, cranberries, and cherries. Be careful of the most sugary fruits, including pineapple, papaya, mango, and banana. Avoid dried fruit, especially figs and dates, due to the excessive sugar content. Whole corn (not to be confused with cornmeal or cornstarch, which should be avoided) Fruit juices Nonwheat, nongluten grains—quinoa, millet, sorghum, teff, amaranth, buckwheat, rice (brown and white), oats, wild rice Legumes—black beans, kidney beans, butter beans, Spanish beans, lima beans; lentils; chickpeas; potatoes (white and red), yams, sweet potatoes Soy products—tofu, tempeh, miso, natto; edamame, soybeans

About 12 medium-to-large leeks (approximately 3 pounds), green parts trimmed off, white part split, thoroughly rinsed, and sliced thinly into rounds (or 2 pounds of onions or scallions—try a mixture of sweet onions such as Vidalia, Walla Walla, or Texas Sweet with some big, strongly flavored yellow Spanish varieties). 2 cups mascarpone 1 teaspoon just-grated nutmeg 1 teaspoon just-cracked pepper 1½ teaspoons fine sea salt ½ cup grappa or vodka ⅔ cup grated Parmesan cheese 1 tablespoon unsalted butter Place the prepped leeks into a large mixing bowl; in a smaller bowl combine all the remaining ingredients except the Parmesan and the butter, and mix well. Scrape the mascarpone mixture into the bowl with the leeks and, using two forks, evenly coat the leeks with the mixture. Spoon the leeks into a buttered oval oven dish 12 to 14 inches long, spreading the mixture evenly, or into six individual buttered oval dishes. Scatter the Parmesan over all, and bake at 400 degrees for 30 minutes or until a deep golden crust forms; 10 minutes less for smaller gratins. Yield: 6 Servings Tagliatelle con Salsa di Noci Arrostite Fresh

In Naples, where pizza was invented, Fairchild tasted his first cheesy flatbread, a punishing food for first-timers, whose mouths could be scorched with hot, lavalike cheese. He was enchanted by the various shapes of macaroni. And pastries were works of history. Naples' mixed heritage over several centuries from the French, Spanish, and Austrians resulted in flaky, sweet pastries, yeast cakes drowned in rum, and deep-fried doughballs known as zeppole, each one an ancestor of the modern doughnut.

When you first step from your comfort bubble into a new environment, all the sensory details are acutely apparent: the guttural sound of the toads, what locals call the Ouaouarons (pronounced “wa-wa-rons”), the crooning of some foreign night bird deep in a jungle of pine, palmetto, and cypress, the sweet scent of night-blooming flowers mixing with the loamy, earthen banks of the bayou, Spanish Moss draped like early Halloween decorations on the sagging arms of tree-giants, and the feel of thick, wet air filling your head and chest.

Looking around, he sought his sheep, and then realized that he was in a new world. But instead of being saddened, he was happy. He no longer had to seek out food and water for the sheep; he could go in search of his treasure, instead. He had not a cent in his pocket, but he had faith. He had decided, the night before, that he would be as much an adventurer as the ones he had admired in books. He walked slowly through the market. The merchants were assembling their stalls, and the boy helped a candy seller to do his. The candy seller had a smile on his face: he was happy, aware of what his life was about, and ready to begin a day’s work. His smile reminded the boy of the old man—the mysterious old king he had met. “This candy merchant isn’t making candy so that later he can travel or marry a shopkeeper’s daughter. He’s doing it because it’s what he wants to do,” thought the boy. He realized that he could do the same thing the old man had done—sense whether a person was near to or far from his Personal Legend. Just by looking at them. It’s easy, and yet I’ve never done it before, he thought. When the stall was assembled, the candy seller offered the boy the first sweet he had made for the day. The boy thanked him, ate it, and went on his way. When he had gone only a short distance, he realized that, while they were erecting the stall, one of them had spoken Arabic and the other Spanish. And they had understood each other perfectly well. There must be a language that doesn’t depend on words, the boy thought. I’ve already had that experience with my sheep, and now it’s happening with people. He was learning a lot of new things. Some of them were things that he had already experienced, and weren’t really new, but that he had never perceived before. And he hadn’t perceived them because he had become accustomed to them. He realized: If I can learn to understand this language without words, I can learn to understand the world.

Dylan, Duende, Death and Lorca Does Bob Dylan have Duende? DUENDE dancers perform moving, unique, unrepeatable performances Does Bob Dylan have duende? Do you have duende? What is duende? Duende is a Spanish word with two meanings. A duende is a goblin or a pixie that probably lives at the bottom of the garden and gives three wishes to old ladies who deserve a break. The duende was best defined by Spain’s great poet Federico García Lorca during a lecture he gave in New York in 1929 on Andalusian music known as cante jondo, or deep voice. ‘The duende,’ he said, ‘is a momentary burst of inspiration, the blush of all that is truly alive, all that the performer is creating at a certain moment.’ The difference between a good and a bad singer is that the good singer has the duende and the bad singer doesn’t. ‘There are no maps nor disciplines to help us find the duende. We only know that he burns the blood like a poultice of broken glass, that he exhausts, that he rejects all the sweet geometry we have learned.’ Some critics say Bob Dylan does not have a great voice. But more than any other performer since the birth of recorded music, Dylan has revealed the indefinable, spine-tingling something captured in Lorca’s interpretation of duende. ‘It is an inexplicable power of attraction, the ability to send waves of emotion through those watching and listening to them.’ ‘The duende,’ he continues, ‘resembles what Goethe called the demoniacal. It manifests itself principally among musicians and poets of the spoken word, for it needs the trembling of the moment and then a long silence.’ painting off hell by Hieronymus Bosch Hell & Hieronymus Bosch Four elements can be found in Lorca’s vision of duende: irrationality, earthiness, a heightened awareness of death and a dash of the diabolical. I agree with Lorca that duende manifests principally among singers, but would say that same magic may touch us when confronted by great paintings: Picasso’s Guernica, Edvard Munch’s The Scream, the paintings of heaven and hell by Hieronymus Bosch. The duende is found in the bitter roots of human existence, what Lorca referred to as ‘the pain which has no explanation.’ Artists often feel sad without knowing why. They sense the cruel inevitability of fate. They smell the coppery scent of death. All artists live in a permanent state of angst knowing that what they have created could have been better. Death with Duende It is not surprising that Spain found a need for the word duende. It is the only country where death in the bullring is a national spectacle, the only nation where death is announced by the explosion of trumpets and drums. The bullring, divided in sol y sombre – the light and shade, is the perfect metaphor for life and death, a passing from the light into darkness. Every matador who ever lived had duende and no death is more profound than death in the bullring.

When the stall was assembled, the candy seller offered the boy the first sweet he had made for the day. The boy thanked him, ate it, and went on his way. When he had gone only a short distance, he realized that, while they were erecting the stall, one of them had spoken Arabic and the other Spanish. And they had understood each other perfectly well. There must be a language that doesn’t depend on words, the boy thought. I’ve already had that experience with my sheep, and now it’s happening with people. He was learning a lot of new things. Some of them were things that he had already experienced, and weren’t really new, but that he had never perceived before. And he hadn’t perceived them because he had become accustomed to them. He realized: If I can learn to understand this language without words, I can learn to understand the world.

There’s a word in Spanish that encompasses all this: aprovechar. It means to use something wisely—be it a sunny day at the beach or leftovers made into a delicious new meal. It’s getting full value from life, enjoying all the good that each moment and each thing has to offer. You can aprovecha a simple meal, a bowl of ripe strawberries, or a cruise in the Bahamas. There’s nothing miserly about aprovechar; it’s a succulent word, full of sunlight and flavor. If only frugal sounded so sweet.

The Spanish-born, Paris- and Oxford-educated writer Salvador de Madariaga waxed ecstatic about the beauty of English words in 1928: They are marvellous, those English monosyllables. Their fidelity is so perfect that one is tempted to think English words are the right and proper names which acts are meant to have, and all other words are pitiable failures. How could one improve upon splash, smash, ooze, shriek, slush, glide, squeak, coo? Is not the word sweet a kiss in itself, and what could suggest a more peremptory obstacle than stop?

Lily Samson, The Switch, Outtakes & Quotes, shameless manipulation of. A one minute reading test I am dog --Dog, Marina Lewycka, Two Caravans, 2007 Allergies disclaimer: One must stress that this book is not intended for the unwashed masses: I delayed showering after the last switch. I’ve created a Pavlovian response: he must associate its floral sweetness with sexual fulfilment. Adam has a “Pavlovian” reaction to Elena’s BO? Bribes her with cake to lessen the wrath when asking Elena to wash? He frowns, seeing that I’m silent and trembling. ‘My perfume was weak; hers much stronger.’ I say, my temper flaring. Now, ladies and gentlemen, the usual wasteman chatting up yours truly in Sarf London would probably assume that a big phat slice of Marks & Spencer’s Strawberry Pavlova will get him into the lady’s knickers. Nope, she’s allergic to stupid. A merengue dessert will hardly cause a rash, but a moron makes her skin crawl. A female of the human species displayed an unconditioned response: shoved cream cake into the courting male’s face. Requested a substantial meal of Shchavel Borscht with hard boiled egg --Anton Pavlovich Chekhov, Russian Cookbook for Love, Romance, and mating behaviours: Humans, 1904 Ding-dong! --Ivan Petrovich Pavlov, Neutral Triggers & Conditioned Responses: Canines, 1907 It is I! I make the best Byzantine shchi to entice a female. --Nikolai Vasilyevich Gogol, Dead Souls, Notebook (1841-1844), The Nose and other short stories Right! She turned her nose up at his advances: Idiot! I hate strawberries! --Seraphima Vasilievna Karchevskaya Pavlova, Mrs, My Husband and I – Memoirs The lady did not have a sweet tooth. Man didn’t do his research. This is a cleverly written book. So some of you, keen aspiring readers, please have your Oxford fictionary handy. Just saying! In the words of our hero: Bloody pricey...But God, it is a nice smell. Don’t you like it? And then he “squirts onto her wrist, playfully.” Shhhh.. Doctors Pavlov & Chekhov are not amused. Shall we shuffle the deck with these random quotes? One minute! Plenty of time is a full minute for a skilled bullshit dealer to shuffle themselves out of a gloomy Russian medical clerical predicament. Not tricky when Lily Samson gives treats: All around us are dog walkers, their expensive breeds racing about, barking and sniffing each other’s genitals. ..thinking it all through those awful dog ornaments she hated... feisty feminist...she simply hates them. Men are so stupid! And then.. She took another whiff and yet another. She sniffed him up and down like a dog before realizing what it was: the aroma of a woman’s cunt. --Milan Kundera, The Unbearable Lightness of Being Gratuitous use of one particular French vulgarism nested in the English language since the Norman conquest of 1066 is well demonstrated by this Milan Kundera translation. One has to wonder if the original 1984 edition contained the word “pizda”? It is one of the few remaining words in the English language with a genuine power to shock. --Scholar Germaine Greer But of course a cunt, in French, as much as el coño in Spanish does not carry near enough as much uncouth weight as in English. The English language doesn’t exist. It’s just badly pronounced French. --Bernard Cerquiglini Quelle conne! Un con reste un con! --William Shakespeare, Last Words, Holy Trinity Church, Gropecunt Lane, Stratford upon Avon, April 23rd 1616