Sparkle Season Quotes

I've apparently been the victim of growing up, which apparently happens to all of us at one point or another. It's been going on for quite some time now, without me knowing it. I've found that growing up can mean a lot of things. For me, it doesn't mean I should become somebody completely new and stop loving the things I used to love. It means I've just added more things to my list. Like for example, I'm still beyond obsessed with the winter season and I still start putting up strings of lights in September. I still love sparkles and grocery shopping and really old cats that are only nice to you half the time. I still love writing in my journal and wearing dresses all the time and staring at chandeliers. But some new things I've fallen in love with -- mismatched everything. Mismatched chairs, mismatched colors, mismatched personalities. I love spraying perfumes I used to wear when I was in high school. It brings me back to the days of trying to get a close parking spot at school, trying to get noticed by soccer players, and trying to figure out how to avoid doing or saying anything uncool, and wishing every minute of every day that one day maybe I'd get a chance to win a Grammy. Or something crazy and out of reach like that. ;) I love old buildings with the paint chipping off the walls and my dad's stories about college. I love the freedom of living alone, but I also love things that make me feel seven again. Back then naivety was the norm and skepticism was a foreign language, and I just think every once in a while you need fries and a chocolate milkshake and your mom. I love picking up a cookbook and closing my eyes and opening it to a random page, then attempting to make that recipe. I've loved my fans from the very first day, but they've said things and done things recently that make me feel like they're my friends -- more now than ever before. I'll never go a day without thinking about our memories together.

Do you think me horselike, my lord?" Realizing the threat to his personage, Blackmoor wiped the smile from his face and replied, "Not at all. I said I think you charming." "A fine start." "And I appreciate your exuberance." His eyes glitered with barely contained laughter. "Like that of a child." Hers sparkled with irritation. "And, of course, you are entertaining." "Excellent. Like the aforementioned child's toy." He couldn't hide a chuckle. "Not at all. You are a far better companion than any of the toys I had as a child." "Oh, I am most flattered." "You should be. I had some tremendous toys.

Soon after the completion of his college course, his whole nature was kindled into one intense and passionate effervescence of romantic passion. His hour came,—the hour that comes only once; his star rose in the horizon,—that star that rises so often in vain, to be remembered only as a thing of dreams; and it rose for him in vain. To drop the figure,—he saw and won the love of a high-minded and beautiful woman, in one of the northern states, and they were affianced. He returned south to make arrangements for their marriage, when, most unexpectedly, his letters were returned to him by mail, with a short note from her guardian, stating to him that ere this reached him the lady would be the wife of another. Stung to madness, he vainly hoped, as many another has done, to fling the whole thing from his heart by one desperate effort. Too proud to supplicate or seek explanation, he threw himself at once into a whirl of fashionable society, and in a fortnight from the time of the fatal letter was the accepted lover of the reigning belle of the season; and as soon as arrangements could be made, he became the husband of a fine figure, a pair of bright dark eyes, and a hundred thousand dollars; and, of course, everybody thought him a happy fellow. The married couple were enjoying their honeymoon, and entertaining a brilliant circle of friends in their splendid villa, near Lake Pontchartrain, when, one day, a letter was brought to him in that well-remembered writing. It was handed to him while he was in full tide of gay and successful conversation, in a whole room-full of company. He turned deadly pale when he saw the writing, but still preserved his composure, and finished the playful warfare of badinage which he was at the moment carrying on with a lady opposite; and, a short time after, was missed from the circle. In his room,alone, he opened and read the letter, now worse than idle and useless to be read. It was from her, giving a long account of a persecution to which she had been exposed by her guardian's family, to lead her to unite herself with their son: and she related how, for a long time, his letters had ceased to arrive; how she had written time and again, till she became weary and doubtful; how her health had failed under her anxieties, and how, at last, she had discovered the whole fraud which had been practised on them both. The letter ended with expressions of hope and thankfulness, and professions of undying affection, which were more bitter than death to the unhappy young man. He wrote to her immediately: I have received yours,—but too late. I believed all I heard. I was desperate. I am married, and all is over. Only forget,—it is all that remains for either of us." And thus ended the whole romance and ideal of life for Augustine St. Clare. But the real remained,—the real, like the flat, bare, oozy tide-mud, when the blue sparkling wave, with all its company of gliding boats and white-winged ships, its music of oars and chiming waters, has gone down, and there it lies, flat, slimy, bare,—exceedingly real. Of course, in a novel, people's hearts break, and they die, and that is the end of it; and in a story this is very convenient. But in real life we do not die when all that makes life bright dies to us.

Winter then in its early and clear stages, was a purifying engine that ran unhindered over city and country, alerting the stars to sparkle violently and shower their silver light into the arms of bare upreaching trees. It was a mad and beautiful thing that scoured raw the souls of animals and man, driving them before it until they loved to run. And what it did to Northern forests can hardly be described, considering that it iced the branches of the sycamores on Chrystie Street and swept them back and forth until they rang like ranks of bells.

He is my favorite smell, my favorite sound, my favorite sight. He will never know how much I love him because he does not remember the day Darrow and I conceived him, or the months I carried him inside me, or the minute he came into the world, the moment he said his first word or took his first step, or made me laugh for the first time. I remember all those things, and all the things about them. Where the sun lay in the sky, how his father’s eyes sparkled, what I feared in those moments, what I hoped for his life to be. That season of life is a haze to him, but when I die and reflect on my life, I know I will still believe that season was the meaning of mine.

Restrooms at gas stations were an unpleasant and shocking surprise; I had never considered the serious drawbacks of such lazily-cleaned rooms. I was completely unable to ignore the filth, and wasted a burst of power to turn the sink, floors and porcelain toilet into sparkling, clean examples of their kind before using the facility. I felt that was a much less judgmental response than simply blowing the place off the face of the Earth, which was also a distinct temptation, especially when the storekeeper overcharged me for a bottle of cold water.

These marvels were great and comfortable ones, but in the old England there was a greater still. The weather behaved itself. In the spring all the little flowers came out obediently in the meads, and the dew sparkled, and the birds sang; in the summer it was beautifully hot for no less than four months, and, if it did rain just enough for agricultural purposes, they managed to arrange it so that it rained while you were in bed; in the autumn the leaves flamed and rattled before the west winds, tempering their sad adieu with glory; and in the winter, which was confined by statute to two months, the snow lay evenly, three feet thick, but never turned into slush.

Who spilled these stars across the sky like sparkling dust like clouds of light? They pour their milky shine into the deep black bowl above their heads white glittering too many to count.

Once we stop wishing it were summer, winter can be a glorious season when the world takes on a sparse beauty and even the pavements sparkle. It’s a time for reflection and recuperation, for slow replenishment, for putting your house in order.

Our northern summers, though, are versions Of southern winters, this is clear; And though we’re loath to cast aspersions, They seem to go before they’re here! The sky breathed autumn, turned and darkled; The friendly sun less often sparkled; The days grew short and as they sped, The wood with mournful murmur shed Its wondrous veil to stand uncovered; The fields all lay in misty peace; The caravan of cackling geese Turned south; and all around there hovered The sombre season near at hand; November marched across the land.

One of many beautiful young girls in traditional hijab came up to me to have her photo signed. Her green eyes glistened as she looked at me directly and asked, “Can you put ‘Women can be heroes, too’?” I met everyday heroines on this trip–ladies with a glow and a sparkle, a determination and a strength in the face of adversity. We did have tremendous fun in the making of Agent Carter, but the positive effect–particularly on young women–is what I hold closest to my heart. I met a girl named Nada at the convention. She said, “Most people think my name means ‘Nothing,’ but in fact it means ‘dewdrop’ and ‘honesty’ in my culture.” Whatever happens in the future for Peggy, and the show, Season One and its small impact on young girls are a drop of positivity in our world. Peggy is an honest girl following her own moral compass in the face of adversity. She makes us strive to be better than we want to be. Thank you, Marvel, for letting me step into her high heels, apply her lipstick, and fight the good fight. For all you little Peggys out there, you are not alone. Go forth and kick ass.

The path remained steady for a time before dwindling down to dusty silt. The sky opened above as trees fell away on either side. To their right, the land dipped down into a tiny, almost impossibly beautiful valley. A stream ran through its lowest point, its bank lined in pink lupine. Before that, tall, dark green grass sparkled with white flashes in the sunlight. Late season dandelions and breathy, tiny white flowers on slender stems were avoided by bees, while purple thistles and asters thronged with them. "I could do with a little bit of a break," she said, looking longingly at the soft, moss-covered braes above the tinkling water. The prince made a big show of cautiously surveying the scene. Aurora Rose hid a smile. Nothing seemed harmful. "All right," he finally said. "My face could definitely do with a wash. Feels all dusty." They stepped down into the quiet valley that smelled like all of summer crushed into a single flower.

Every dew wet apple blossom, every garden plot filled with creeping flowers and weeds, each crimson leaf, each sparkle in a newly white morning – each nuance of creation offers up a sense of place and rhythm.

Plants and animals don’t fight the winter; they don’t pretend it’s not happening and attempt to carry on living the same lives that they lived in the summer. They prepare. They adapt. They perform extraordinary acts of metamorphosis to get them through. Winter is a time of withdrawing from the world, maximising scant resources, carrying out acts of brutal efficiency and vanishing from sight; but that’s where the transformation occurs. Winter is not the death of the life cycle, but its crucible. Once we stop wishing it were summer, winter can be a glorious season in which the world takes on a sparse beauty and even the pavements sparkle. It’s a time for reflection and recuperation, for slow replenishment, for putting your house in order. Doing those deeply unfashionable things—slowing down, letting your spare time expand, getting enough sleep, resting—is a radical act now, but it is essential. This is a crossroads we all know, a moment when you need to shed a skin. If you do, you’ll expose all those painful nerve endings and feel so raw that you’ll need to take care of yourself for a while. If you don’t, then that skin will harden around you. It’s one of the most important choices you’ll ever make.

They're sitting on the floor in A Stitch in Time, surrounded on all sides by dresses of every imaginable color. Cora realizes as she glances around, her gaze flitting quickly from one wall to the next, that Etta has arranged them like the seasons: sparkling whites, grays, blacks for winter; shimmering greens and blues for spring; pinks and purples for summer; reds, oranges and yellows for autumn. Together they are breathtaking, almost too bright if stared at for too long, like falling through a rainbow lit by the sun.

It was getting late, but sleep was the furthest thing from my racing mind. Apparently that was not the case for Mr. Sugar Buns. He lay back, closed his eyes, and threw an arm over his forehead, his favorite sleeping position. I could hardly have that. So, I crawled on top of him and started chest compressions. It seemed like the right thing to do. "What are you doing?" he asked without removing his arm. "Giving you CPR." I pressed into his chest, trying not to lose count. Wearing a red-and-black football jersey and boxers that read, DRIVERS WANTED. SEE INSIDE FOR DETAILS, I'd straddled him and now worked furiously to save his life, my focus like that of a seasoned trauma nurse. Or a seasoned pot roast. It was hard to say. "I'm not sure I'm in the market," he said, his voice smooth and filled with a humor I found appalling. He clearly didn't appreciate my dedication. "Damn it, man! I'm trying to save your life! Don't interrupt." A sensuous grin slid across his face. He tucked his arms behind his head while I worked. I finished my count, leaned down, put my lips on his, and blew. He laughed softly, the sound rumbling from his chest, deep and sexy, as he took my breath into his lungs. That part down, I went back to counting chest compressions. "Don't you die on me!" And praying. After another round, he asked, "Am I going to make it?" "It's touch-and-go. I'm going to have to bring out the defibrillator." "We have a defibrillator?" he asked, quirking a brow, clearly impressed. I reached for my phone. "I have an app. Hold on." As I punched buttons, I realized a major flaw in my plan. I needed a second phone. I could hardly shock him with only one paddle. I reached over and grabbed his phone as well. Started punching buttons. Rolled my eyes. "You don't have the app," I said from between clenched teeth. "I had no idea smartphones were so versatile." "I'll just have to download it. It'll just take a sec." "Do I have that long?" Humor sparkled in his eyes as he waited for me to find the app. I'd forgotten the name of it, so I had to go back to my phone, then back to his, then do a search, then download, then install it, all while my patient lay dying. Did no one understand that seconds counted? "Got it!" I said at last. I pressed one phone to his chest and one to the side of his rib cage like they did in the movies, and yelled, "Clear!" Granted, I didn't get off him or anything as the electrical charge riddled his body, slammed his heart into action, and probably scorched his skin. Or that was my hope, anyway. He handled it well. One corner of his mouth twitched, but that was about it. He was such a trouper. After two more jolts of electricity--it had to be done--I leaned forward and pressed my fingertips to his throat. "Well?" he asked after a tense moment. I released a ragged sigh of relief,and my shoulders fell forward in exhaustion. "You're going to be okay, Mr. Farrow." Without warning, my patient pulled me into his arms and rolled me over, pinning me to the bed with his considerable weight and burying his face in my hair. It was a miracle!

They are alike, prim scholar and perfervid lover: When comes the season of decay, they both decide Upon sweet, husky cats to be the household pride; Cats choose, like them, to sit, and like them, shudder. Like partisans of carnal dalliance and science, They search for silence and the shadowings of dread; Hell well might harness them as horses for the dead, If it could bend their native proudness in compliance. In reverie they emulate the noble mood Of giant sphinxes stretched in depths of solitude Who seem to slumber in a never-ending dream; Within their fertile loins a sparkling magic lies; Finer than any sand are dusts of gold that gleam, Vague starpoints, in the mystic iris of their eyes.

January snow lay thick on the ground—crusty, pitted, and hardened, some of it like the bubbly honeycomb of air-dried sea foam in the tide wrack down at the beach, the sort of snow that stays so long you get used to the intrusion of that world of uninvited white, a hooded subverted landscape, sparkling in the low flame of a sallow sunrise on a winter morning.

Plants and animals don’t fight the winter; they don’t pretend it’s not happening and attempt to carry on living the same lives that they lived in the summer. They prepare. They adapt. They perform extraordinary acts of metamorphosis to get them through. Winter is a time of withdrawing from the world, maximising scant resources, carrying out acts of brutal efficiency and vanishing from sight; but that’s where the transformation occurs. Winter is not the death of the life cycle, but its crucible. Once we stop wishing it were summer, winter can be a glorious season in which the world takes on a sparse beauty and even the pavements sparkle. It’s a time for reflection and recuperation, for slow replenishment, for putting your house in order. Doing

And the time sundials tell May be minutes and hours. But it may just as well Be seconds and sparkles, or seasons and flowers. No, I don't think of time as just minutes and hours. Time can be heartbeats, or bird songs, or miles, Or waves on a beach, or ants in their files (They do move like seconds—just watch their feet go: Tick-tick-tick, like a clock). You'll learn as you grow That whatever there is in a garden, the sun Counts up on its dial. By the time it is done Our sundial—or someone's— will certainly add All the good things there are. Yes, and all of the bad. And if anyone's here for the finish, the sun Will have told him—by sundial—how well we have done. How well we have done, or how badly. Alas, That is a long thought. Let me hope we all pass.

Now she had words to dull her senses. English words, a new name, and covering it all like a warm blanket, a new life in amazing, immoderate, pulsating America. A sparkling new identity in a gilded immense new country. God had made it as easy as possible to forget him. To you, I give this, God said. I give you freedom and sun, and warmth, and comfort. I give you summers in Sheep Meadow and Coney Island, and I give you Vikki, your friend for life, and I give you Anthony, your son for life, and I give you Edward, in case you want love again. I give you youth and I give you beauty, in case you want someone other than Edward to love you. I give you New York. I give you seasons, and Christmas! And baseball and dancing and paved roads and refrigerators, and a car, and land in Arizona. I give it all to you. All I ask, is that you forget him and take it.

The room held her scent, that elusive fragrance that sometimes reminded him of spring flowers and other times made him think of summer afternoons and ripe peaches. Gracie seemed to be part of all the seasons. The warm glints of autumn shone in her hair, the clear light of winter sun sparkled in those intelligent gray eyes. He had to keep reminding himself that she wasn't a U.S.D.A. prime-cut female because lately he'd had a tendency to forget. It was just . . . She was so damned cute.

Take what you have of what remains, take the colors of what is still left, for this is the flame that will set your soul ablaze before that moment comes when the leaf trembles shuddering in its last joy, the robin cries knowing it is the last song. Sing, Sing, O Sojourner, no season is meant to stay. The deeps are filled with a bitter sweet nostalgia... the cinnamon, nutmeg, cider roast smell, the earth sparkling, feasting on the colors, the grounds merry making as the leaves softly play, for this is the life's sacred performance art, as the earth is playing the grand finale before it slips in the winter's white silence....

Sarah's first introduction was the signature sugardoodle. Big, billowy, and buttery, sparkling with a generous coating of sugar crystals and cinnamon, it has the perfect savory-sweet balance that comes from creamed butter and sugar. When she created it, the bakery's cookie menu was dominated by chocolaty options. She was looking to add something with a different flavor profile. Then, for the 2013 holiday season, she was playing with recipe ideas that would evoke nostalgia and home baking and struck upon the ginger spice cookie, a soft, sweet molasses number with the bite of ginger, cinnamon, and nutmeg. It was so popular it stuck around beyond the holidays and became a year-round best seller. Then came the killer red velvet. Rich from cocoa, savory from a cream-cheese center, and crunchy from its sugar-dusted top, it gives red velvet lovers a whole new creation to die for.

Toward the end of the summer, they went to London, although the city was still somewhat deserted, the Little Season having not yet begun. Elizabeth agreed because she thought it would be convenient for him to be nearer the men with whom he invested large sums of money in complex ventures, and because Alex would be there. Ian went because he wanted Elizabeth to enjoy the position of prestige in society she was entitled to-and because he enjoyed showing her off in the setting where she sparkled like the jewels he lavished on her. He knew she regarded him as a combination of loving benefactor and wise teacher, but in that last regard, Ian knew she was wrong, for Elizabeth was teaching him, too. By her own example, she taught him to be patient with servants; she taught him to relax; and she taught him that next to lovemaking, laughter was undoubtedly life’s most pleasant diversion. At her insistence, he even learned to look tolerantly upon the foolish foibles of many of the ton’s members.

Abel joined hands with Rylie, drawing her into the pack as the energy of the moon swept over them. The huge, silvery sphere hung over the ridges of the mountains, turning the trees into blue shadows and making the waterfall sparkle. “Ready?” Abel asked. Rylie tilted her face toward the moon, drinking in its rays, spreading her energy through the pack. “Yes,” she whispered. She allowed all of her wolves to change at once, drawing their pain away so that they could shift effortlessly into their second skins. Fur blossomed like flowers facing the sun. They were a dozen different shades of gray and brown and gold—huge, beautiful beasts that Rylie could never see as monsters. Rylie and Abel changed last. He was black, and she was gold. Together, they were the sun and the night, yin and yang. She was afraid to face her mother, afraid to see Jessica’s reaction. But she wasn’t going to try to hide from her mom anymore. Rylie turned to her proudly—Alpha of the pack. Jessica’s hands covered her mouth, eyes filled with tears. “You’re beautiful,” she said. Rylie’s heart swelled. Abel rammed his face into hers, as if to say, I told you so. The pack ran into the night, and Rylie was home.

If loneliness or sadness or happiness could be expressed through food, loneliness would be basil. It’s not good for your stomach, dims your eyes, and turns your mind murky. If you pound basil and place a stone over it, scorpions swarm toward it. Happiness is saffron, from the crocus that blooms in the spring. Even if you add just a pinch to a dish, it adds an intense taste and a lingering scent. You can find it anywhere but you can’t get it at any time of the year. It’s good for your heart, and if you drop a little bit in your wine, you instantly become drunk from its heady perfume. The best saffron crumbles at the touch and instantaneously emits its fragrance. Sadness is a knobby cucumber, whose aroma you can detect from far away. It’s tough and hard to digest and makes you fall ill with a high fever. It’s porous, excellent at absorption, and sponges up spices, guaranteeing a lengthy period of preservation. Pickles are the best food you can make from cucumbers. You boil vinegar and pour it over the cucumbers, then season with salt and pepper. You enclose them in a sterilized glass jar, seal it, and store it in a dark and dry place. WON’S KITCHEN. I take off the sign hanging by the first-floor entryway. He designed it by hand and silk-screened it onto a metal plate. Early in the morning on the day of the opening party for the cooking school, he had me hang the sign myself. I was meaning to give it a really special name, he said, grinning, flashing his white teeth, but I thought Jeong Ji-won was the most special name in the world. He called my name again: Hey, Ji-won. He walked around the house calling my name over and over, mischievously — as if he were an Eskimo who believed that the soul became imprinted in the name when it was called — while I fried an egg, cautiously sprinkling grated Emmentaler, salt, pepper, taking care not to pop the yolk. I spread the white sun-dried tablecloth on the coffee table and set it with the fried egg, unsalted butter, blueberry jam, and a baguette I’d toasted in the oven. It was our favorite breakfast: simple, warm, sweet. As was his habit, he spread a thick layer of butter and jam on his baguette and dunked it into his coffee, and I plunked into my cup the teaspoon laced with jam, waiting for the sticky sweetness to melt into the hot, dark coffee. I still remember the sugary jam infusing the last drop of coffee and the moist crumbs of the baguette lingering at the roof of my mouth. And also his words, informing me that he wanted to design a new house that would contain the cooking school, his office, and our bedroom. Instead of replying, I picked up a firm red radish, sparkling with droplets of water, dabbed a little butter on it, dipped it in salt, and stuck it into my mouth. A crunch resonated from my mouth. Hoping the crunch sounded like, Yes, someday, I continued to eat it. Was that the reason I equated a fresh red radish with sprouting green tops, as small as a miniature apple, with the taste of love? But if I cut into it crosswise like an apple, I wouldn't find the constellation of seeds.

The store smells of roasted chicken and freshly ground coffee, raw meat and ripening stone fruit, the lemon detergent they use to scrub the old sheet-linoleum floors. I inhale and feel the smile form on my face. It's been so long since I've been inside any market other than Fred Meyer, which smells of plastic and the thousands of people who pass through every day. By instinct, I head for the produce section. There, the close quarters of slim Ichiban eggplant, baby bok choy, brilliant red chard, chartreuse-and-purple asparagus, sends me into paroxysms of delight. I'm glad the store is nearly empty; I'm oohing and aahing with produce lust at the colors, the smooth, shiny textures set against frilly leaves. I fondle the palm-size plums, the soft fuzz of the peaches. And the berries! It's berry season, and seven varieties spill from green cardboard containers: the ubiquitous Oregon marionberry, red raspberry, and blackberry, of course, but next to them are blueberries, loganberries, and gorgeous golden raspberries. I pluck one from a container, fat and slightly past firm, and pop it into my mouth. The sweet explosion of flavor so familiar, but like something too long forgotten. I load two pints into my basket. The asparagus has me intrigued. Maybe I could roast it with olive oil and fresh herbs, like the sprigs of rosemary and oregano poking out of the salad display, and some good sea salt. And salad. Baby greens tossed with lemon-infused olive oil and a sprinkle of vinegar. Why haven't I eaten a salad in so long? I'll choose a soft, mild French cheese from the deli case, have it for an hors d'oeuvre with a beautiful glass of sparkling Prosecco, say, then roast a tiny chunk of spring lamb that I'm sure the nice sister will cut for me, and complement it with a crusty baguette and roasted asparagus, followed by the salad. Followed by more cheese and berries for dessert. And a fruity Willamette Valley Pinot Noir to wash it all down. My idea of eating heaven, a French-influenced feast that reminds me of the way I always thought my life would be.

Bram stared into a pair of wide, dark eyes. Eyes that reflected a surprising glimmer of intelligence. This might be the rare female a man could reason with. “Now, then,” he said. “We can do this the easy way, or we can make things difficult.” With a soft snort, she turned her head. It was as if he’d ceased to exist. Bram shifted his weight to his good leg, feeling the stab to his pride. He was a lieutenant colonel in the British army, and at over six feet tall, he was said to cut an imposing figure. Typically, a pointed glance from his quarter would quell the slightest hint of disobedience. He was not accustomed to being ignored. “Listen sharp now.” He gave her ear a rough tweak and sank his voice to a low threat. “If you know what’s good for you, you’ll do as I say.” Though she spoke not a word, her reply was clear: You can kiss my great woolly arse. Confounded sheep. “Ah, the English countryside. So charming. So…fragrant.” Colin approached, stripped of his London-best topcoat, wading hip-deep through the river of wool. Blotting the sheen of perspiration from his brow with his sleeve, he asked, “I don’t suppose this means we can simply turn back?” Ahead of them, a boy pushing a handcart had overturned his cargo, strewing corn all over the road. It was an open buffet, and every ram and ewe in Sussex appeared to have answered the invitation. A vast throng of sheep bustled and bleated around the unfortunate youth, gorging themselves on the spilled grain-and completely obstructing Bram’s wagons. “Can we walk the teams in reverse?” Colin asked. “Perhaps we can go around, find another road.” Bram gestured at the surrounding landscape. “There is no other road.” They stood in the middle of the rutted dirt lane, which occupied a kind of narrow, winding valley. A steep bank of gorse rose up on one side, and on the other, some dozen yards of heath separated the road from dramatic bluffs. And below those-far below those-lay the sparkling turquoise sea. If the air was seasonably dry and clear, and Bram squinted hard at that thin indigo line of the horizon, he might even glimpse the northern coast of France. So close. He’d get there. Not today, but soon. He had a task to accomplish here, and the sooner he completed it, the sooner he could rejoin his regiment. He wasn’t stopping for anything. Except sheep. Blast it. It would seem they were stopping for sheep. A rough voice said, “I’ll take care of them.” Thorne joined their group. Bram flicked his gaze to the side and spied his hulking mountain of a corporal shouldering a flintlock rifle. “We can’t simply shoot them, Thorne.” Obedient as ever, Thorne lowered his gun. “Then I’ve a cutlass. Just sharpened the blade last night.” “We can’t butcher them, either.” Thorne shrugged. “I’m hungry.” Yes, that was Thorne-straightforward, practical. Ruthless. “We’re all hungry.” Bram’s stomach rumbled in support of the statement. “But clearing the way is our aim at the moment, and a dead sheep’s harder to move than a live one. We’ll just have to nudge them along.” Thorne lowered the hammer of his rifle, disarming it, then flipped the weapon with an agile motion and rammed the butt end against a woolly flank. “Move on, you bleeding beast.

This rich pork flavor, which lands on the tongue with a thump... It's Chinese Dongpo Pork! He seasoned pork belly with a blend of spices and let it marinate thoroughly... ... before finely dicing it and mixing it into the fried rice!" "What? Dongpo Pork prepared this fast?! No way! He didn't have nearly enough time to simmer the pork belly!" "Heh heh. Actually, there's a little trick to that. I simmered it in sparkling water instead of tap water. The carbon dioxide that gives sparkling water its carbonation helps break down the fibers in meat. Using this, you can tenderize a piece of meat in less than half the normal time!" "That isn't the only protein in this dish. I can taste the seafood from an Acqua Pazza too!" "And these green beans... it's the Indian dish Poriyal! Diced green beans and shredded coconut fried in oil with chilies and mustard seeds... it has a wonderfully spicy kick!" "He also used the distinctly French Mirepoix to gently accentuate the sweetness of the vegetables. So many different delicious flavors... ... all clashing and sparking in my mouth! But the biggest key to this dish, and the core of its amazing deliciousness... ... is the rice!" "Hmph. Well, of course it is. The dish is fried rice. If the rice isn't the centerpiece, it isn't a..." "I see. His dish is fried rice while simultaneously being something other than fried rice. A rice lightly fried in butter before being steamed in some variety of soup stock... In other words, it's actually closer to that famous staple from Turkish cuisine- a Pilaf! In fact, it's believed the word "pilaf" actually comes from the Turkish word pilav. To think he built the foundation of his dish on pilaf of all things!" "Heh heh heh! Yep, that's right! Man, I've learned so much since I started going to Totsuki." "Mm, I see! When you finished the dish, you didn't fry it in oil! That's why it still tastes so light, despite the large volume and variety of additional ingredients. I could easily tuck away this entire plate! Still... I'm surprised at how distinct each grain of rice is. If it was in fact steamed in stock, you'd think it'd be mushier." "Ooh, you've got a discerning tongue, sir! See, when I steamed the rice... ... I did it in a Donabe ceramic pot instead of a rice cooker!" Ah! No wonder! A Donabe warms slowly, but once it's hot, it can hold high temperatures for a long time! It heats the rice evenly, holding a steady temperature throughout the steaming process to steam off all excess water. To think he'd apply a technique for sticky rice to a pilaf instead! With Turkish pilaf as his cornerstone... ... he added super-savory Dongpo pork, a Chinese dish... ... whitefish and clams from an Italian Acqua Pazza... ... spicy Indian green bean and red chili Poriyal... ... and for the French component, Mirepoix and Oeuf Mayonnaise as a topping! *Ouef is the French word for "egg."* By combining those five dishes into one, he has created an extremely unique take on fried rice! " "Hold it! Wait one dang minute! After listening to your entire spiel... ... it sounds to me like all he did was mix a bunch of dishes together and call it a day! There's no way that mishmash of a dish could meet the lofty standards of the BLUE! It can't nearly be gourmet enough!" "Oh, but it is. For one, he steamed the pilaf in the broth from the Acqua Pazza... ... creating a solid foundation that ties together the savory elements of all the disparate ingredients! The spiciness of the Poriyal could have destabilized the entire flavor structure... ... but by balancing it out with the mellow body of butter and soy sauce, he turned the Poriyal's sharp bite into a pleasing tingle!

I The moving sun-shapes on the spray, The sparkles where the brook was flowing, Pink faces, plightings, moonlit May, These were the things we wished would stay; But they were going.   II Seasons of blankness as of snow, The silent bleed of a world decaying, The moan of multitudes in woe, These were the things we wished would go; But they were staying.   III Then we looked closelier at Time, And saw his ghostly arms revolving To sweep off woeful things with prime, Things sinister with things sublime Alike dissolving.   (Thomas Hardy - Going and Staying.)

The streets are crowded with young people in elaborate getups—giant lace skirts, elaborate umbrellas, ten-inch-tall boots, eyelashes that seem miles long, face masks that glow in the dark. Some of them have their Warcross level floating over their heads, along with hearts and stars and trophies. Others have virtual pets trotting alongside them, bright purple virtual dogs or sparkling silver virtual tigers. Still others wear all kinds of avatar items, virtual cat ears or antlers on their heads, enormous angel wings on their backs, hair and eyes in every color. “Since it is officially game season now,” Jiro explains, “you will see this quite often.” He nods toward a person on the street with Level 80 and 3,410,383 over her head, smiling as several people give her high fives and congratulate her on her high rank. A virtual pet falcon swoops in circles around her head, its tail blazing with fire. “Here, almost everything you do will earn you points toward your level in the Link. Going to school. Going to work. Cooking dinner. And so on. Your level can earn you rewards in the real world,

I can tell right away by looking at you what you want to eat," he says. "I can tell how many brothers and sisters you have." After divining my favorite color (blue) and my astrological sign (Aquarius), Nakamura pulls out an ivory stalk of takenoko, fresh young bamboo ubiquitous in Japan during the spring. "This came in this morning from Kagumi. It's so sweet that you can eat it raw." He peels off the outer layer, cuts a thin slice, and passes it across the counter. First, he scores an inch-thick bamboo steak with a ferocious santoku blade. Then he sears it in a dry sauté pan until the flesh softens and the natural sugars form a dark crust on the surface. While the bamboo cooks, he places two sacks of shirako, cod milt, under the broiler. ("Milt," by the way, is a euphemism for sperm. Cod sperm is everywhere in Japan in the winter and early spring, and despite the challenges its name might create for some, it's one of the most delicious things you can eat.) Nakamura brings it all together on a Meiji-era ceramic plate: caramelized bamboo brushed with soy, broiled cod milt topped with miso made from foraged mountain vegetables, and, for good measure, two lightly boiled fava beans. An edible postcard of spring. I take a bite, drop my chopsticks, and look up to find Nakamura staring right at me. "See, I told you I know what you want to eat." The rest of the dinner unfolds in a similar fashion: a little counter banter, a little product display, then back to transform my tastes and his ingredients into a cohesive unit. The hits keep coming: a staggering plate of sashimi filled with charbroiled tuna, surgically scored squid, thick circles of scallop, and tiny white shrimp blanketed in sea urchin: a lesson in the power of perfect product. A sparkling crab dashi topped with yuzu flowers: a meditation on the power of restraint. Warm mochi infused with cherry blossoms and topped with a crispy plank of broiled eel: a seasonal invention so delicious it defies explanation.

What we gave mostly was wine. Especially after we made this legal(!) by acquiring that Master Wine Grower’s license in 1973. Most requests were made by women (not men) who had been drafted by their respective organizations to somehow get wine for an event. We made a specialty of giving them a warm welcome from the first call. All we wanted was the organization’s 501c3 number, and from which store they wanted to pick it up. We wanted to make that woman, and her friends, our customers. But we didn’t want credit in the program, as we knew the word would get out from that oh-so-grateful woman who had probably been turned down by six markets before she called us. Everybody wanted champagne. We firmly refused to donate it, because the federal excise tax on sparkling wine is so great compared with the tax on still wine. To relieve pressure on our managers, we finally centralized giving into the office. When I left Trader Joe’s, Pat St. John had set up a special Macintosh file just to handle the three hundred organizations to which we would donate in the course of a year. I charged all this to advertising. That’s what it was, and it was advertising of the most productive sort. Giving Space on Shopping Bags One of the most productive ways into the hearts of nonprofits was to print their programs on our shopping bags. Thus, each year, we printed the upcoming season for the Los Angeles Opera Co., or an upcoming exhibition at the Huntington Library, or the season for the San Diego Symphony, etc. Just printing this advertising material won us the support of all the members of the organization, and often made the season or the event a success. Our biggest problem was rationing the space on the shopping bags. All we wanted was camera-ready copy from the opera, symphony, museum, etc. This was a very effective way to build the core customers of Trader Joe’s. We even localized the bags, customizing them for the San Diego, Los Angeles, and San Francisco market areas. Several years after I left, Trader Joe’s abandoned the practice because it was just too complicated to administer after they expanded into Arizona, Washington, etc., and they no longer had my wife, Alice, running interference with the music and arts groups. This left an opportunity for small retailers in local areas, and I strongly recommended it to them. In 1994, while running the troubled Petrini’s Markets in San Francisco, I tried the same thing, again with success, for the San Francisco Ballet and a couple of museums.

The only lovers! When you seek nothing, When the world seems still and silent, When the Sun shines bright yet darkness is lurking behind everything, When there is stillness with no movement, Then let me confess, “I love you Irma for all known and unknown reasons” And as we gradually progress, Let me admit, “I would love you the same in life’s all seasons!” In the fears of today, in the uncertainties of tomorrow, You will be the certain joy of everyday, In the moments of joy and during the times of sorrow, To strengthen our faith and feelings of love, I shall always invent a new way, Then as we flow being a part of river of life, Everything will be stationary while we shall have attained a happy flow, And in this paramount moment of my, and your life, Like the sparkling atoms of joy we shall now over the surface of the river of life glow! And as we pour ourselves into the sea of naked feelings, We shall drift as waves always chasing each other, To end our journeys at the shore of our naked feelings, And sink deep into the sand as a single feeling of love, where now you are my and I am your only lover!

Celeste leans close enough to whisper in my ear. "See? That red shirt is magic. He liked your boobs." "And here I thought it was my sparkling personality." "Boobs always make a personality more sparkling.

What will make him good and wholesome and kind?" Anna asked aloud. "Chocolate?" Lily said, finishing off the bottle of rum. Anna dropped in a palmful of dark cocoa powder. She added the leaves from three sprigs of rosemary because it was her favorite herb and because its woodsy scent would hopefully make him a lover of the outdoors. If she was making the most absurd recipe ever, why not go big with her additions? So she added a pinch of cinnamon because the season called for it, and then she sprinkled in cumin to give him a spicy, smoky edge. Anna added a cashew-size glob of purple royal icing to the mix to make him loyal, then poured in a teaspoon of vanilla extract. She dipped a tablespoon into the sparkling, golden sugar. When she leveled it with her finger, warmth spread up her arm until it reached her head, where it tugged her lips into a smile. She added the special ingredient and shoved her hand into the dough to incorporate everything. Rather than olive oil, Anna poured canola oil into the bowl because he needed to be able to withstand the heat and not break down when life became too hot or too complicated.

It’s hard to sleep that night. Our sofa’s got more lumps than bean soup, and every time I turn over, I pull out the blanket from the bottom. I get up about two in the morning and stand at the window. Moon’s almost full, and the snow sparkles like diamonds. I’m not lookin’ for moonlight or snowlight, though—only Shiloh. We keep the shed door open on nights like this so he can go in there and sleep if he comes back late. But I know my dog; he’d make at least one detour up on the porch first to see if somebody was awake to let him in. Not a fresh paw print anywhere. I’m thinking of the hunters we heard up in our woods. Deer season’s over now, but there’s possum and coon to hunt; rabbit and groundhog, too. What if a hunter took it in his head to steal Shiloh? You ride along and see notices posted on trees about a dog missing, and most of the time

Do you sparkle in sunlight?” I asked. “No,” he said. “I burn.

It was hard to accept, but when the heart-shed of a faded sparkle was tallied, a dim fullness came over me. Maybe some things are just meant to be cherished the way they are: Unfinished, left unturned, wondering what could be and could have been.

LOW-HISTAMINE SUBSTITUTES Instead of . . . Choose . . . Refined sugar Maple sugar or maple syrup Vinegar-based salad dressing Olive oil with sea salt Cheese Macadamia-nut butter Wheat Rice, oats, or corn (yeast-free) Coffee Chamomile tea Alcohol Smoothies Pepper or chili Seasoning with sea salt and oregano, garlic, sage, or rosemary Wheat cereal Oatmeal with maple syrup Wheat pasta Brown-rice pasta or brown rice Processed milks that contain pesticides, carrageenan, and other additives Macadamia milk (in a blender, blend macadamia nuts or macadamia-nut butter with water; oat milk and rice milk are also healthful and low in histamine, provided they are free of preservatives, carrageenan, and other additives) Spinach or arugula Kale or other lettuces Eggplant Squash A candy bar A brown-rice cake with maple syrup and macadamia-nut butter Canned soups Fresh vegetable soup, made with filtered water, pureed vegetables, garlic, and salt

Two years before our arrival at Maplehurst, we had left the Midwest eager for new jobs, milder weather, and a house of our own with a real backyard. We were unprepared for the enormity of our losses. Good friends. Close-knit community. A meaningful connection with the work of our minds and our hands. There was one lost thing, in particular. It was such a natural part of our prewilderness lives that I only ever recognized it after it was gone. In our northern city, we had lived a seasonal rhythm of summer festivals and winter sledding, spring baseball games and autumn apple picking. Our moments and our months were distinguished by the color of the trees, deep red or spring green, and the color of the lake, sparkling and playful in summer, menacing and dull in winter. These things were the beautiful, sometimes harsh, but always rhythmic backdrop in our days. Time was like music. It had a melody. In the wilderness, the only thing that differentiated one season from the next was my terrible winter asthma. Without time's music, I became aimless and disconnected, like a child's lost balloon.

Your candidness is charming and not at all off-putting. Our parents’ friends adore you. You are…lively.” “Lively.” Alex tested the word on her tongue. “That makes me sound like an unpredictable racing horse.” A broad grin spread across Blackmoor’s face and Alex resisted the urge to hit him. That would have been unpredictable. “Do you think me horselike, my lord?” Realizing the threat to his personage, Blackmoor wiped the smile from his face and replied, “Not at all. I said I think you charming.” “A fine start.” “And I appreciate your exuberance.” His eyes glittered with barely contained laughter. “Like that of a child.” Hers sparkled with irritation. “And, of course, you are entertaining.” “Excellent. Like the aforementioned child’s toy.” He couldn’t hide a chuckle. “Not at all. You are a far better companion than any of the toys I had as a child.” “Oh, I am most flattered.” “You should be. I had some tremendous toys.” Eyes wide, she turned on him, catching his laughing gaze. “Oh! You are incorrigible! Between you and my brothers, it’s no wonder I can’t manage to be more of a delicate flower!” Blackmoor stopped in the midst of acknowledging the Viscountess of Hawksmore, who, accompanied by her enormous black poodle, walked past. He turned back to Alex and answered with one eyebrow raised, “I beg your pardon? A delicate flower?” Alex sat back in the curricle, quoting in a singsong voice, “A young lady should be as a delicate flower; a fragile bud, with care, will blossom by the hour.” Blackmoor’s eyes widened. “Where on earth did you hear that rubbish?” “My governess.” “I do not traditionally speak ill of women, but your governess is a cabbagehead.

Get him that enormous caldron on the tripod so he can bloat his stomach with every food. It is cool but soon will boil with good soup which gobbler Alkman likes sparkling hot, especially in the cold season of the solstice. The glutton Alkman abstains from fancy dishes but like the demos eats a plain massive meal.

You want big and you want sparkle and you want extravagance. Not in price, but in love and adoration.

You want big and you want sparkle and you want extravagance. Not in price, but in love and adoration. And right here, right now, I’m promising to spend the rest of my life giving you that. Say yes and I’ll make you feel loved and cherished and appreciated until my last breath. Say yes and I’ll help you paint the world pink. Say yes and we’ll forever be completely consumed by each other.

You’re a damn liar, Abigail Amelia Keller. You want big and you want sparkle and you want extravagance. Not in price, but in love and adoration. And right here, right now, I’m promising to spend the rest of my life giving you that. Say yes and I’ll make you feel loved and cherished and appreciated until my last breath. Say yes and I’ll help you paint the world pink. Say yes and we’ll forever be completely consumed by each other. We’ll be the cool aunt and uncle, and we’ll travel and explore, and you will be mine and mine alone. I am absolutely wild about you. You are my sun and my moon and I will be yours. You completely consume me.

A monk's day begins with cleaning. We don't do this because the temple is dirty or messy. We do it to eliminate the suffering in our hearts. We sweep dust to remove our worldly desires. We scrub dirt to free ourselves of attachments. The Zen sect of Buddhism is renowned for the cleaning practices of its monks, but cleaning is greatly valued in Japanese Buddhism in general as a way to "cultivate the mind". Daily housework is an opportunity to contemplate the self. The Japanese idea of not being wasteful is not just about avoiding waste - it also embodies a spirit of gratitude toward objects. People who don't respect objects don't respect people. Cleaning should be done in the morning. Cleaning quietly while the silence envelops you - before other people and plants awaken - refreshes and clears your mind. In the world of Buddhism, reusing items is a standard that guides our day-to-day lives. To remove impurities from your heart, be sure to keep the bathroom sparkling clean. Cleaning is training for staying in the now. Therein lies the reason for being particular about cleanliness. It is important to express gratitude at the changing of the seasons. Only those who do this truly know how to achieve closure in their feelings. In order to remove impurities from the heart, you must reduce wastefulness in your heart. People who endlessly chase after new things have lost their freedom to earthly desires. Only those who can enjoy using their imaginations when working with limited resources know true freedom. It is vital that you get rid of anything that you do not need. Hospitality starts with cleanliness. There is an old Zen teaching that says that if you haven't washed your face, everything you do throughout the day will be impolite and hasty. Succumbing to sleep gluttony is giving in to your wordly desires. Idly sleeping your days away is no way to live. Quite honestly, a life free of possessions is very comfortable. There are some things you start to realize when living the Zen life of simplicity, namely, that you only keep things of good quality. Conversely, if you are surrounded only by poor-quality objects that you don't care about, it is impossible to understand what it is to truly value something. There is an old Zen saying that goes: "Where there is nothing, there is everything." By letting go of everything, you can open up a universe of unlimited possibilities.

The darkness is expanding—sixty days of night looming on the horizon—so I step out onto my porch and take a deep breath, the cold air burning my nostrils and making my lungs ache. There is so much to do, so much pain to repurpose into the void. I rub my hands together to warm them, already dressed in layers—long thermal underwear over boxers, two pairs of wool socks—with more to come. The morning is brisk, hoarfrost sparkling across the snow-covered ground, but I know I can’t stand here for long. I inhale again—juniper, salt, a whiff of fish, my own musk—and take in my humble abode, knowing that the season is upon us, preparing for what will come. It is both invigorating and daunting at the same time. (Opening paragraph, first chapter.)

Her face and the garden Her face is like a summer garden, By divine beauty tended and by grace never forsaken, There bloom roses many, and lilies too, And I keep looking at it, for in spell bound state what else can I do, Yesterday she was a garden of roses, Last year she was the entire spring, where once in bloom, the beauty’s flower never closes, This year she has transformed into a garden blooming with new flowers, Daisies, daffodils, and sunflowers standing like beauty’s radiant towers, Rendered more radiant in the never ending splendour of her eyes, And the garden of beautiful roses growing all over her, even time defies, While I watch the garden of beauty grow over her face, My heart beats assume a new and lovely pace, That draw my mind into this world of endless beauty, And I know not whether it obeys my heart’s yearnings or it too has grown fond of her pure serenity, The summer has found a permanent residence in her face, infact within her, Because I still see the roses blooming over her face although it is late November, And when sometimes she brushes her hair with her fingers, The roses peek from her face to feel her finger tips and their magical wonders, And when she rests her eyelids upon her eyes, The pollen dust of million flowers, upon her waiting eyelashes, a perfect sheen applies, That neither sparkles nor glows, But in the garden of her face it simply in its splendour grows, And when the winter sun gets tired and retires finally, The lilies apply the mask of radiance on her tenderly, While the violets and narcissus seep deep into her brow, And what a wonder she is to look at now, A beauty with no end, where waves of summer flow interminably, As she rests her head on the pillow and closes her eyes slowly, The morning glory turns into the night glory, And then begins our own love story, Where the lovely and winding creepers grow all over us, over her and over me too, Finally the garden of beauty grows all over us, and now it shall be so, no matter what you do, I in the garden of her beauty where flowers bloom everywhere, And then my heart confesses, “Irma, let us hide in this garden somewhere, To be never found by time, and never felt by any season, Because finally we have found love in each other that defies every reason,” And this is how it has been for many years now, I and my every feeling of love sinking deep into her beauty’s eternal brow!

You’re a damn liar, Abigail Amelia Keller. You want big and you want sparkle and you want extravagance. Not in price, but in love and adoration. And right here, right now, I’m promising to spend the rest of my life giving you that. Say yes and I’ll make you feel loved and cherished and appreciated until my last breath. Say yes and I’ll help you paint the world pink. Say yes and we’ll forever be completely consumed by each other.

It’s Abbie, please, I usually say. Abbie is a fun name. A sweet name. Abbie is sparkles and pink and sunshine. But on his lips? I could let it pass. On his lips, it feels seductive and exotic.

You want big and you want sparkle and you want extravagance. Not in price, but in love and adoration. And right here, right now, I’m promising to spend the rest of my life giving you that. Say yes and I’ll make you feel loved and cherished and appreciated until my last breath. Say yes and I’ll help you paint the world pink. Say yes and we’ll forever be completely consumed by each other. We’ll be the cool aunt and uncle, and we’ll travel and explore, and you will be mine and mine alone. I am absolutely wild about you. You are my sun and my moon and I will be yours. You completely consume me.

True and consoling as it may be for him, and for those about him, to find thus that " trouble may endure for a night, but joy cometh in the morning," they have not fully learned the lessons of the sick room if they are not aware that, while the troubles of that night season are thus sure to pass away, its product of thoughts and experiences must endure, till the stars which looked down upon the scene have dissolved in their courses. The constellations formed in the human soul, out of the chaos of pain, must have a duration compared with which, those of the firmament are but as the sparkles showered over the sea by the rising sun. To one still in this chaos, — if he do but see the creative process advancing, — it can be no reasonable matter of complaint, that his course is laid the while through such a region ; and he will feel almost ashamed of even the most passing anxiety as to how soon he may be permitted to emerge.

Anybody who read his logbooks understood that protecting the people from the park and the people from the people was his job, but protecting the park from the people was his life's work and his passion. As Rick Sanger puts it, 'It's not enough to say that Randy loved the Sierra. His soul had grown deep roots right into the sparkling granite of the place.

Jaylen fully enjoyed his time in Maine. It was a beautiful state, the summers so pleasant along the coast where the breeze carried the salty scent of the sparkling, clean Atlantic. He had watched the season’s change to Autumn with its golden birch, the occasional ruby red Japanese maple each framed against the backdrop of the omni-present cone laden pines. Now the air turned to chill with even more crisp mornings trumpeting the harbinger of the inevitable winter.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.