Special Menu Quotes

When unrequited love is the most expensive thing on the menu, sometimes you settle for the daily special.

Our special for today is pork bone stew,” the manager said. “Pork bone stew sounds excellent,” I said. “Rayyel could use a spine.” “Is heartless shrew on the menu?” Rai asked without batting an eye.

Girls don't need special treatment -- they just want the same responsibilities and opportunities. Instead of choosing the lunch menu, they want to run for president.

My mom absolutely LOVED all things English, so it’s not too surprising that she loved English tea parties. When she and I traveled—which was frequently—we often found ourselves in locations (Vancouver, Ottawa, London, Bath, Cardiff, to name a few) where we could take advantage of that lovely English custom of “taking tea.” So, for a special surprise party, I invited a dozen of Mom’s Gainesville friends to “take tea” with us. Even though it was December, it was warm enough to use the screen porch and the deck. That’s the “Florida advantage!

Folks like poor Misty Marie, they're limited, borderline dummies, but nothing enough to get a handicapped parking space. Or get any kind of Special Olympic Games. They just pay the bulk of taxes but get no special menu at the steak house. No oversized bathroom stall. No special seat at the front of the bus. No political lobby.

The franchise and the virus work on the same principle: what thrives in one place will thrive in another. You just have to find a sufficiently virulent business plan, condense it into a three-ring binder ― its DNA ― xerox it, and embed it in the fertile lining of a well-traveled highway, preferably one with a lef- turn lane. Then the growth will expand until it runs up against its property lines. In olden times, you’d wander down to Mom’s Café for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn’t recognize. If you did enough traveling, you’d never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald’s and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald’s is Home, condensed into a three-ringed binder and xeroxed. “No surprises” is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world’s most surprising and terrible country, take comfort in that motto.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

I told the waiter you're vegetarian, and the chef is working up a special menu to bring out." Kathleen smiled as if she'd pulled off the coup of the century. "That's so nice of you," I said. Nobody had ever gone to this much trouble for me. I deliberately didn't look at Jayson, in case he was grumpy over the whole thing. I wanted to sigh, too, since Kathleen wanted to woo me more than her son ever would.

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

In England and Wales, students were expected to pick a path with knowledge only of the limited menu they had been exposed to early in high school. That is sort of like being forced to choose at sixteen whether you want to marry your high school sweetheart. At the time it might seem like a great idea, but the more you experience, the less great that idea looks in hindsight. In England and Wales, adults were more likely to get divorced from the careers they had invested in because they settled down too early.

and dozens of tips for theme decorating, table settings, background music, and more. Whatever the occasion, we have the plan. Choose from a Formal Dinner when you want to impress, or an Academy Awards Supper when you’re into fun and fantasy. Or how about a Romantic Dinner for Two with that special someone? Many of the menus can be prepared before the party. And although all the recipes featured in each menu are included, you can save time and effort by purchasing some precooked and ready-to-serve items. The main thing is to get as much done ahead of time as possible, so

Life is also about balance, just the way recipes are about balance. When your recipe isn't balanced, it doesn't taste right. Too much salt, or too little can make all the difference. Lack of acid, too much bitter or sweetness, if you don't find the balance your food will never be all it can be. The same is true of your life. You need it all. Work that makes you happy and fulfilled and supports you financially. Family and friends to lean on and celebrate with. Hopefully someone special to share your life with, and a family of your own if you want that. Some way of giving back, in honor of your own blessings. A sense of spirituality or something that keeps you grounded. Time to do the things you need for good health, eating right and exercising and managing your stress. If you have too much of one and not enough of another, then your life isn't balanced, and without that balance, nothing else will matter.

Obediently, I squash into a corner with a glass of cider. A chalkboard menu declares that the special of the day is stargazy pie. I gulp my drink, envisaging withered fish heads gazing plaintively at the ceiling. In the end, I'm presented with a cheese and pickle sandwich the size of my head and a pile of crisps.

In northwest Seattle, there is an immensely popular 'old-fashioned' ice cream parlor. It is modern, spotless, and gleaming, bursting with comfortable looking people on a warm summer evening. The parlor is dedicated to nostalgia, from the old-time decor to the striped candy, the ragtime music, the costumes of the smiling young waiters, the Gibson-girl menu with its gold-rush type, and the open-handed hospitality of the Old West. It serves sandwiches, hamburgers, and kiddie 'samiches,' but its specialty is ice-cream concoctions, all of them with special names, including several so vast and elaborate that they cost several dollars and arrive with so much fanfare that all other activities stop as the waiters join in a procession as guards of honor. Nobody seems to care that the sandwiches and even the ice cream dishes have a curious blandness, so that everything tastes rather alike and it is hard to remember what one has eaten. Nothing mars the insistent, bright, wholesome good humor that presses on every side. Yet somehow there is pathos as well. For these patrons are the descendants of pioneers, of people who knew the frontiers, of men who dared the hardships of Chilkoot Pass to seek gold in the Klondike. That is their heritage, but now they only sit amid a sterile model of the past, spooning ice cream while piped-in ragtime tinkles unheard.

Eating for us was spontaneous and based solely on what mood we were in when we were 5 minutes away from eating time. But my life was so busy, what could I do about it? As luck would have it, the email from FlyLady this morning was about Menu Planning. I remembered reading something in her book about it. This email was about spontaneous eating leading to an unhealthy lifestyle. It’s like FlyLady was a “fly” on my wall with special insight into my life! Whoa-oh!

But racial allegiance doesn’t entirely explain black attitudes toward Obama, according to David Bositis, a political scientist at the Joint Center for Political and Economic Studies who specializes in black issues. “You have to put the choice that African Americans are making in context,” he told the Huffington Post in 2011. “Certainly there may be some residual good feelings from that historic moment in 2008. But support for the president remains strong because there is no real menu of political options for African Americans.”11

In olden times, you'd wander down to Mom's Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your home-own. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn't recognize. If you did enough traveling, you'd never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald's and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald's is Home, condensed into a three-ring binder and xeroxed. “No surprises” is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world's most surprising and terrible country, take comfort in that motto. Follow the loglo outward, to where the growth is enfolded into the valleys and the canyons, and you find the land of the refugees. They have fled from the true America, the America of atomic bombs, scalpings, hip-hop, chaos theory, cement overshoes, snake handlers, spree killers, space walks, buffalo jumps, drive-bys, cruise missiles; Sherman's March, gridlock, motorcycle gangs, and bungee jumping. They have parallel-parked their bimbo boxes in identical computer-designed Burbclave street patterns and secreted themselves in symmetrical sheetrock shitholes with vinyl floors and ill-fitting woodwork and no sidewalks, vast house farms out in the loglo wilderness, a culture medium for a medium culture.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

Getting Started Setting up your Kindle Oasis Kindle controls Status indicators Keyboard Network connectivity VoiceView screen reader Special Offers and Sponsored Screensavers Chapter 2 Navigating Your Kindle The Kindle Home screen Toolbars Tap zones Chapter 3 Acquiring & Managing Kindle Content Shop for Kindle and Audible content anytime, anywhere Recommended content Managing your Kindle Library Device and Cloud storage Removing items from your Kindle Chapter 4 Reading Kindle Documents Understanding Kindle display technology Customizing your text display Comic books Children's books Images Tables Interacting with your content Navigating a book Chapter 5 Playing Audible Books Pairing a Bluetooth audio device Using the Audible Player Audiobook bookmarks Downloading Audible books Audiobook Library Management Chapter 6 Features X-Ray Word Wise Vocabulary Builder Amazon FreeTime (Amazon Fire for Kids in the UK) Managing your Amazon Household Goodreads on Kindle Time to Read Chapter 7 Getting More from Your Kindle Oasis Carrying and reading personal documents Reading Kindle content on other devices Sharing Using your Kindle with your computer Using the Experimental Web Browser Chapter 8 Settings Customizing your Kindle settings The Settings contextual menu Chapter 9 Finding Additional Assistance Appendix A Product Information

We wanted to do French toast for the brunch, but acknowledged that it is a dangerous item for a special event where people might be dressed up. Patrick had an awesome recipe for the toast itself, using day-old Challah, melted vanilla ice cream as a main ingredient in the soaking liquid, and just a hint of sea salt. I had come up with an alternative to the sticky drippy-down-your-front maple syrup problem by mixing equal parts maple sugar and demerara sugar, and having him sprinkle this on top of the already-cooked French toast and doing a quick brûlée under the broiler; giving the toast a thin crackly maple sugar shell. All the sweet and smoky taste, nothing ruining your mother-in-law's favorite silk blouse.

HEJ HEJ! CAFÉ MENU RULLEKEBAB Original (Rullekebab)----shaved seasoned beef, fresh flatbread, lettuce, tomato, cucumber, kebab sauce Blue Kebab (Rullekebab med blåmögelost)----Original Rullekebab with blue cheese Shroom Kebab (Rullekebab med champinjoner)----Original Rullekebab with mushrooms Hej Hej! Special Rullekebab----Original Rullekebab with pineapple, blue cheese, jalapeños HAMBURGARE Hand-patted, local grass-fed beef, homemade buns The Classic----beef, choice of cheese, bun The Gettysburg----caramelized shallots, mushrooms, blue cheese, bacon, balsamic glaze The Farfar----two patties, four slices of American cheese, four pieces of bacon The Gruff Burger----goat cheese, fries (on top!), caramelized shallots, poutine gravy to dip The Valedictorian----pepper-jack cheese, bacon, guacamole (from Rosa's) POMMES FRITES Fresh-cut fries Plain----with cheese or gravy to dip Loaded Kebab Fries----fresh-cut fries, chopped kebab meat, red and white kebab sauces, crumbled feta, diced jalapeños and tomatoes Goat Cheese Poutine----fresh-cut fries, house-made gravy, goat cheese crumbles MUNKAR Äpple Munk----fresh donut, cinnamon sugar, filled w/ apple and sweet cream Bär Munk----fresh donut, sugar, seasonal berry jam, sweet cream Munkhål----baby donuts (holes), cinnamon sugar Special Munk----daily and seasonal specials CUPCAKES Vanilla Wedding Cake, Devil's Food, Lemon, Strawberry Cheesecake, Weekly Specials SEASONAL TREATS Homemade Apple Crisp à la Mode Apple Fritters Pumpamunk Saffron Buns

You see I'm wearing the tie," said Bingo. "It suits you beautiful," said the girl. Personally, if anyone had told me that a tie like that suited me, I should have risen and struck them on the mazzard, regardless of their age and sex; but poor old Bingo simply got all flustered with gratification, and smirked in the most gruesome manner. "Well, what's it going to be today?" asked the girl, introducing the business touch into the conversation. Bingo studied the menu devoutly. "I'll have a cup of cocoa, cold veal and ham pie, slice of fruit cake, and a macaroon. Same for you, Bertie?" I gazed at the man, revolted. That he could have been a pal of mine all these years and think me capable of insulting the old tum with this sort of stuff cut me to the quick. "Or how about a bit of hot steak-pudding, with a sparkling limado to wash it down?" said Bingo. You know, the way love can change a fellow is really frightful to contemplate. This chappie before me, who spoke in that absolutely careless way of macaroons and limado, was the man I had seen in happier days telling the head-waiter at Claridge's exactly how he wanted the chef to prepare the sole frite au gourmet au champignons, and saying he would jolly well sling it back if it wasn't just right. Ghastly! Ghastly! A roll and butter and a small coffee seemed the only things on the list that hadn't been specially prepared by the nastier-minded members of the Borgia family for people they had a particular grudge against, so I chose them, and Mabel hopped it.

There are a dozen factors that make Japanese food so special- ingredient obsession, technical precision, thousands of years of meticulous refinement- but chief among them is one simple concept: specialization. In the Western world, where miso-braised short ribs share menu space with white truffle ceviche, restaurants cast massive nets to try to catch as many fish as possible, but in Japan, the secret to success is choosing one thing and doing it fucking well. Forever. There are people who dedicate their entire lives to grilling beef intestines, slicing blowfish, kneading buckwheat into tangles of chewy noodles- microdisciplines with infinite room for improvement. The concept of shokunin, an artisan deeply and singularly dedicated to his or her craft, is at the core of Japanese culture.

Imagine that a literalist and a moderate have gone to a restaurant for lunch, and the menu promises "fresh lobster" as the speciality of the house. Loving lobster, the literalist simply places his order and waits. The moderate does likewise, but claims to be entirely comfortable with the idea that the lobster might not really be a lobster after all—perhaps it's a goose! And, whatever it is, it need not be "fresh" in any conventional sense—for the moderate understands that the meaning of this term shifts according to context. This would be a very strange attitude to adopt toward lunch, but it is even stranger when considering the most important questions of existence—what to live for, what to die for, and what to kill for. Consequently, the appeal of literalism isn't difficult to see. Human beings reflexively demand it in almost every area of their lives. It seems to me that religious people, to the extent that they're 'certain' that their scripture was written or inspired by the Creator of the universe, demand it too. - pg. 67-68

After a lineup of stellar secondi- braised tripe, fried lamb chops, veal braciola simmered in tomato sauce- Andrea and I wander into the kitchen to talk with Leonardo Vignoli, the man behind the near-perfect meal. Cesare al Casaletto had been a neighborhood anchor since the 1950's, but when Leonardo and his wife, Maria Pia Cicconi, bought it in 2009, they began implementing small changes to modernize the food. Eleven years working in Michelin-starred restaurants in France gave Leonardo a perspective and a set of skills to bring back to Rome. "I wanted to bring my technical base to the flavors and aromas I grew up on." From the look of the menu, Cesare could be any other trattoria in Rome; it's not until you twirl that otherworldly cacio e pepe (which Leonardo makes using ice in the pan to form a thicker, more stable emulsion) and attack his antipasti- polpette di bollito, crunchy croquettes made from luscious strands of long-simmered veal; a paper cone filled with fried squid, sweet and supple, light and greaseless- that you understand what makes this place special.

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.

Other than chicken and rice, you'll find Tokyo restaurants specializing in fried pork cutlets, curry rice, ramen, udon, soba, gyōza, beef tongue, tempura, takoyaki, yakitori, Korean-style grilled beef, sushi, okonomiyaki, mixed rice dishes, fried chicken, and dozens of other dishes. Furthermore, even if you know something about Japanese food, it's common to come across a restaurant whose menu or plastic food display indicates that it specializes in a particular food you've never seen before and can't quite decipher. Out of this tradition of single-purpose restaurants, Japan has created homegrown fast-food chains. McDonald's and KFC exist in Tokyo but are outnumbered by Japanese chains like Yoshinoya (beef-and-rice bowl), CoCo Ichiban (curry rice), Hanamaru Udon, Gindaco (takoyaki), Lotteria (burgers), Tenya (tempura), Freshness Burger, Ringer Hut (Nagasaki-style noodles), and Mister Donut (pizza) (just kidding). Since the Japanese are generally slim and healthy and I don't know how to read a Japanese newspaper, it was unclear to me whether Japan's fast-food chains are blamed for every social ill, but it seems like it would be hard to pin a high suicide rate on Mister Donut.

The menu Kroc used to take McDonald’s national was similarly minimalist, with exactly three food items—Pure Beef Hamburger, fifteen cents; Tempting Cheeseburger, nineteen cents; Golden French Fries, ten cents. He aimed to make his burger construction line as standardized and closely measured as the Crystal Palace, decreeing, among other things, that McDonald’s burger patties must weigh 1.6 ounces and measure 3.875 inches in diameter. Don’t like a quarter ounce of onions on your burger? Too bad, just scrape ’em off—custom orders slow things down, and speed was the whole point. That’s why they call it fast food. Then Burger King countered with “Have it your way” in the ’80s, and to compete, McDonald’s started broadening its menu and allowing for special orders. Today, the average McDonald’s menu has more than a hundred items, and special orders are commonplace. But customers never changed their expectations of miraculously instantaneous service to match the vastly more complicated menu crew members are working with. So a lot of people who’ve experienced the magic of getting a Big Mac seconds after ordering it seem to believe there’s some Star Trek machine in the back that zaps food into existence from nothing. At least, that’s the only reason I can think of that customers like this lady get so mad when their special orders take an extra minute or two.

Cendrillon specialized in seafood, so we had four fish stations: one for poaching, one for roasting, one for sautéing, and one for sauce. I was the chef de partie for the latter two, which also included making our restaurant's signature soups. O'Shea planned his menu seasonally- depending on what was available at the market. It was fall, my favorite time of the year, bursting with all the savory ingredients I craved like a culinary hedonist, the ingredients that turned my light on. All those varieties of beautiful squashes and root vegetables- the explosion of colors, the ochre yellows, lush greens, vivid reds, and a kaleidoscope of oranges- were just a few of the ingredients that fueled my cooking fantasies. In the summer, on those hot cooking days and nights in New York with rivulets of thick sweat coating my forehead, I'd fantasize about what we'd create in the fall, closing my eyes and cooking in my head. Soon, the waitstaff would arrive to taste tonight's specials, which would be followed by our family meal. I eyed the board on the wall and licked my lips. The amuse-bouche consisted of a pan-seared foie gras served with caramelized pears; the entrée, a boar carpaccio with eggplant caviar, apples, and ginger; the two plats principaux, a cognac-flambéed seared sea scallop and shrimp plate served with deep-fried goat cheese and garnished with licorice-perfumed fennel leaves, which fell under my responsibility, and the chief's version of a beef Wellington served with a celeriac mash, baby carrots, and thin French green beans.

I And I" Been so long since a strange woman has slept in my bed Look how sweet she sleeps, how free must be her dreams In another lifetime she must have owned the world, or been faithfully wed To some righteous king who wrote psalms beside moonlit streams. I and I In creation where one's nature neither honors nor forgives I and I One say to the other, no man sees my face and lives. Think I'll go out and go for a walk Not much happening here, nothing ever does Besides, if she wakes up now, she'll just want me to talk I got nothing to say, 'specially about whatever was. I and I In creation where one's nature neither honors nor forgives I and I One say to the other, no man sees my face and lives. Took an untrodden path once, where the swift don't win the race It goes to the worthy, who can divide the word of truth Took a stranger to teach me, to look into justice's beautiful face And to see an eye for an eye and a tooth for a tooth. I and I In creation where one's nature neither honors nor forgives I and I One say to the other, no man sees my face and lives. Outside of two men on a train platform there's nobody in sight They're waiting for spring to come, smoking down the track The world could come to an end tonight, but that's all right She could still be there sleeping when I get back. I and I In creation where one's nature neither honors nor forgives I and I One say to the other, no man sees my face and lives. Noontime, and I'm still pushing myself along the road, the darkest part Into the narrow lanes, I can't stumble or stay put Someone else is speaking with my mouth, but I'm listening only to my heart I've made shoes for everyone, even you, while I still go barefoot. I and I In creation where one's nature neither honors nor forgives I and I One say to the other, no man sees my face and lives. Bob Dylan, Infidels (1983)

For four hours, Andrew and I were presented with course after course of delightful creations, imaginative pairings, and, always, dramatic presentations. Little fillets of sturgeon arrived under a glass dome, after which it was lifted, applewood smoke billowed out across the table. Pretzel bread, cheese, and ale, meant to evoke a picnic in Central Park, was delivered in a picnic basket. But my favorite dish was the carrot tartare. The idea came, along with many of the menu's other courses, while researching reflecting upon New York's classic restaurants. From 21 Club to Four Seasons, once upon a time, every establishment offered a signature steak tartare. "What's our tartare?" Will and Daniel wondered. They kept playing with formulas and recipes and coming close to something special, but it never quite had the wow factor they were looking for. One day after Daniel returned from Paffenroth Gardens, a farm in the Hudson Valley with the rich muck soil that yields incredibly flavorful root vegetables, they had a moment. In his perfect Swiss accent, he said, "What if we used carrots?" Will remembers. And so carrot tartare, a sublime ode to the humble vegetable, was added to the Eleven Madison Park tasting course. "I love that moment when you clamp a meat grinder onto the table and people expect it to be meat, and it's not," Will gushes of the theatrical table side presentation. After the vibrant carrots are ground by the server, they're turned over to you along with a palette of ingredients with which to mix and play: pickled mustard seeds, quail egg yolk, pea mustard, smoked bluefish, spicy vinaigrette. It was one of the most enlightening yet simple dishes I've ever had. I didn't know exactly which combination of ingredients I mixed, adding a little of this and a little of that, but every bite I created was fresh, bright, and ringing with flavor. Carrots- who knew?

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The franchise and the virus work on the same principle: what thrives in one place will thrive in another. You just have to find a sufficiently virulent business plan, condense it into a three-ring binder -- its DNA -- Xerox(tm) it, and embed it in the fertile lining of a well-traveled highway, preferably one with a left-turn lane. Then the growth will expand until it runs up against its property lines. In olden times, you'd wander down to Mom's Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn't recognize. If you did enough traveling, you'd never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald's and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald's is Home, condensed into a three-ring binder and xeroxed. "No surprises" is the motto of the franchise ghetto, its Good Housekeeping seal, subliminally blazoned on every sign and logo that make up the curves and grids of light that outline the Basin. The people of America, who live in the world's most surprising and terrible country, take comfort in that motto. Follow the loglo outward, to where the growth is enfolded into the valleys and the canyons, and you find the land of the refugees. They have fled from the true America, the America of atomic bombs, scalpings, hip-hop, chaos theory, cement overshoes, snake handlers, spree killers, space walks, buffalo jumps, drive-bys, cruise missiles, Sherman's March, gridlock, motorcycle gangs, and bun-gee jumping. They have parallelparked their bimbo boxes in identical computer-designed Burbclave street patterns and secreted themselves in symmetrical sheetrock shitholes with vinyl floors and ill-fitting woodwork and no sidewalks, vast house farms out in the loglo wilderness, a culture medium for a medium culture. The only ones left in the city are street people, feeding off debris; immigrants, thrown out like shrapnel from the destruction of the Asian powers; young bohos; and the technomedia priesthood of Mr. Lee's Greater Hong Kong. Young smart people like Da5id and Hiro, who take the risk of living in the city because they like stimulation and they know they can handle it.

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No matter what anyone in North Star thought of my mom, everyone agreed on one thing: she was the best cook in the Texas Hill Country. She was known for her barbecue and fried pies. But she was most famous for one particular dish. The dish people people would drive hundreds of miles for was simply called the Number One. I imagine Momma was going to make a list of specials. The trouble was, she never got past the Number One. So there it sat at the top of the menu, alone, all by itself. The Number One: Chicken fried steak with cream gravy, mashed potatoes, green beans cooked in bacon fat, one buttermilk biscuit, and a slice of pecan pie With Brad's words ringing in my head about my vague culinary vision, I decide to make the Number One for tonight's supper. After leaving the salon, I drive to various farm stands, grocery stores, and butchers. I handpick the top-round steak with care, choose fresh eggs one by one, and feel an immense sense of home as I pull Mom's cast-iron skillet from the depths of Merry Carole's cabinets. My happiest memories involve me walking into whatever house we were staying in at the time to the sounds and smells of chicken fried steak sizzling away in that skillet. This dish is at the very epicenter of who I am. If my culinary roots start anywhere, it's with the Number One. As I tenderize the beef, my mind is clear and I'm happy. I haven't cooked like this- my recipes for me and the people I love- in far too long. If ever. Time flies as I roll out the crust for the pecan pie. I'm happy and contented as I cut out the biscuit rounds one by one. I haven't a care in the world. Being in Merry Carole's kitchen has washed away everything I left in the whirlwind of being back in North Star.

Our breakfast menu featured some special soups, including a spicy tomato mixture with fresh oysters, a light cream of potato soup with a poached egg, served with crisp, buttered toast, and a creamy oatmeal soup with chicken stock and sliced leek and crisp bacon tidbits.

But Sanders did have one bit of intellectual property, an asset that would carry him forward yet again: a fried chicken recipe that he had perfected over the years in his restaurant. Initially, fried chicken had been an ancillary item on the menu, a means of using leftover chicken. However, customers on long drives didn’t want to wait the time it took to pan-fry the chicken. Another cooking method, immersing chicken through a wire basket in oil, was fast but didn’t meet Sanders’s exacting standards. It took an accidental experimentation with a pressure cooker to give Sanders his old restaurant’s special item: Kentucky Fried Chicken.

Finally, Diana had worked her way down to the Abbey, an upscale restaurant with a small but lush courtyard that featured a tinkling fountain, a pair of wooden benches, flowering bushes and stands of tall grasses, and a statue resembling Rodin's The Thinker (one of the few things she did remember from the art history class she'd taken). She'd never eaten there, but she remembered Dr. Levy mentioning it as one of the places she and her husband visited for date night at least once every summer. She sat on the bench for a minute to rest her feet and peruse the menu. Tuna sushi tempura (eighteen dollars for an appetizer). Almond-crusted cod with a mandarin-citrus beurre blanc (twenty-eight dollars) and butter-poached lobster (market price). The list of cocktails and special martinis ran two pages, and when she walked up the curved stone steps and stepped into the dining room, the views of the bay were gorgeous.

There isn't a menu, only a few daily specials. You might get some molecular gastronomy or classic French food or meatloaf and mashed potatoes, but it's always amazing." "Today they have family-style broasted chicken. The best in the state," Doug said. "Broasted?" "Fried, but under pressure. I don't really know what magic happens, but its extra juicy and crunchy.

To me, nothing showed how much times had changed more than the disappearance of the charlotte au chocolat. (It still appeared at weddings and special events, but was no longer available on the regular menu.) This came about when my mother stopped baking the desserts herself and hired a procession of young pastry chefs. These pastry chefs had gone to culinary school, and apparently they didn't understand charlotte au chocolat. It was an old-fashioned dessert, whose beauty spoke for itself; it didn't need any frills. But the pastry chefs liked embellishing desserts with frills now: star-shaped cookies and chocolate cigarettes and spun sugar that looked like golden spiderwebs. Now, whenever I ordered dessert, I chose from clementine granita with red-wine-poached pears, almond cake trimmed with candied orange rind, or triple-crème cheesecakes, soft and dripping with huckleberry sauce. Charlotte au chocolat was gone.

She chats about frying up pork chops and sunny-side up eggs over white rice with brown gravy. "Sounds bloody delicious. That would make a great menu special for today." Callum says as he stands at the far end of the meal table to crack endless eggs into a giant metal bowl. When he's done, I'll scramble them in a huge wok along with some bacon, peas, carrots, and white rice to make our signature fried rice.

Seungyeon always said girls don't need special treatment—they just want the same responsibilities and opportunities. Instead of choosing the lunch menu, they want to run for president.

The pizza was fresh and hot, made with local ingredients by a pizzeria that had been a part of Monterey’s landscape for more than thirty years. The price of pork had more than tripled in the last ten years, taking mainstays like sausage and pepperoni to the “deluxe toppings” menu, replacing them with salmon and ground hamburger. Brian looked mournfully at his slice of the daily special—farm-raised shrimp, pineapple, garlic, and mushroom—and said, “I would commit serious crimes for a real meat lover’s pizza.

photographs of the establishment’s “special platters.” I assumed the photographs were provided for illiterate clientele who could not decode the inflated prose touting “delectable, crispy-brown home fries” and “those all-time Southern favorites, delicious hominy and grits just like Grandma used to make!!” The menu was dense with asides and breathless exclamations. A sidebar explained what these strange Southern delicacies were and urged the Yankee tourists to be daring. I thought of how strange it was that the tiresome subsistence diet of a people too poor or too ignorant to eat well inevitably becomes the traditional “soul food” of the next generation.

This is the Orlando, the city of joy and wonders! If you are out with your family having the time of your life, sourcing for a perfect place to get a feed is part of the fun! Below, I have gathered some of the best restaurants in Orlando suitable for children so that you can narrow down the best restaurant to go eat in with your whole family. Whether it be a simple take away or a sit down meal after an activity filled day, Orlando is filled with excellent restaurants. We are now going to look for some nice places to enjoy some delicious food! The Qualities to Look for When Searching for Restaurants to Bring You Kids to Now not every restaurant is primarily super fun for children but there are restaurants that make the effort to make it fun for the children. Here’s what to look for:Here’s what to look for: Special Menus for Children: Select restaurants that have kids’ menu with a lot of options on the list. This does not refer to just the standard fare of chicken nuggets and french fries; places to eat with healthy and compelling options are marked. Entertainment and Activities: It is always those restaurants that offer some content that will entertain the children as they wait for the food to cook can be a god send. Imagine, colouring books plane areas or an interactive table game. Family-friendly Atmosphere: This means the atmosphere of the restaurant should be quite informal and on the same note, children should be encouraged and any restrictions regarding them should be put to a stop. This ensemble involves; patient and understanding staff regarding the children and well arranged sitting arrangements that will easily contain strollers and high chairs. Convenient Amenities: Facilities concerning the exchange of diapers at restrooms and high chairs and booster seats are quite acceptable in dining for families. Healthy and Nutritious Options: However, the top kid-friendly restaurants go one step further than ensuring that children like the food, and choose dishes that are also healthy. More desirable products features would be that they are healthy meals that also allow the choice of specific amendments according to ones preference.

The menu was full of foods that felt like home to me, but that also had a flair of originality. Brisket and matzo balls in a hearty bowl of ramen. Lox bowls with nori and crispy rice. Savory potato kugel and boureka pastries with hummus and fried artichokes with kibbeh. Knishes with kimchi and potato filling and a gochujang aioli. "This menu is so... Jewish." "So Jewish," Seth agreed. "And make sure you're saving room for dessert. The rugelach is unreal, and the rainbow cookies are---" he looked around, then lowered his voice--- "better than my mom's." One of the things I actually missed about living in New York was seeing all the fun twists people put on Jewish and Israeli food at restaurants and in delis. Nobody was doing that in Vermont. Maybe you could do that in Vermont, something whispered in my head. I was used to just pushing that voice away, but, for once, I let myself pause and consider it. Would it be that crazy to sell babka at my café? I bet people would love a thick, tender slice of the sweet bread braided with chocolate or cinnamon sugar or even something savory with their coffee. I could experiment with fun fillings, have a daily special. Or I could rotate shakshuka or sabich sandwiches on the brunch specials menu, since they both involved eggs. My regulars might see eggs poached in spicy tomato sauce and pitas stuffed with fried eggplant, eggs, and all the salad fixings as breaths of fresh air.

Once slow-moving products have been identified, if possible, they should be incorporated into the menu as “specials of the day.

Good Evening, Mark.” Jesus. Just like that. Smooth like butter. Ruxs looked up from his menu at the deep mellow voice that rolled over his body and settled deep inside him. His smile was so large, his partner ended up mimicking him. Green’s smile was wide. His perfect white teeth shone bright in the dim restaurant. Ruxs

Speaking of cupcakes, Will wants two dozen off your special menu to take on the road after the wedding.” “The, erm, peach kind?” “The peach kind,” Lindsey said. “I like the peach kind,” Josh said. Mikey had named them Sex on a Peach. And they were Kimmie’s second biggest seller, after the Hairy Dicks, which were coconut cake balls strategically placed with Dahlia’s chocolate-covered, ice cream-filled bananas. And Josh’s frown had disappeared, and now he was grinning as if he knew it. All of it.

Anything good on the trucks?" "Some beautiful lake salmon, fresh asparagus, and new potatoes." "New enough their skin is peeling?" "Yes." "I know what we're going to do today!" Lou felt the excitement surge. This was why she loved cooking: getting amazing fresh ingredients and making something extraordinary. Luella's traditional French menu didn't leave much room for creativity, so the daily special had become Lou's canvas, where she was limited only by her imagination and whims. "We'll keep it a simple spring dinner. Roast the potatoes in butter, salt, and pepper. Maybe some thyme or tarragon, too. We'll top the salmon fillets with hollandaise and roast the asparagus.

The Castleteria was bustling with activity as students ate lunch. Hagatha, the lunch lady, was an expert at fixing meals for all sorts of palates and all sizes of stomachs. Porridge was always on the menu, as were curds and whey. The day's lunch special was cheeseburgers, grilled by dragon fire, with a helping of enormous green beans, provided by the giants.

What is it?" "It's a Thermomix." "That crazy cooking-blender thing you were telling me about?" "The very one." I've been coveting this piece of equipment ever since my last trip to Montreal when I found out that nearly every great restaurant there is using them. It is essentially a powerful blender that also heats, so it will cook your soup and then puree it. It can spin slow enough to make risotto or hollandaise, or fast enough to turn whole unpeeled apples into the smoothest most velvety applesauce you've ever tasted. They aren't for sale in stores or online; you have to go through a special independent contractor salesperson, and they don't sell them in the U.S. Also? They are fifteen hundred dollars, an expense that even I couldn't justify for a piece of kitchen equipment. "I thought you can't get them here?" "You can't. He would have had to go through someone in Canada." "Wow. That is pretty amazing." "Yeah.

Avery Adams," he said with a chuckle, dropping the towel where he stood. "Hello, Mr. Adams. I'm confirming your reservation tonight for dinner." The deep rich, masculine voice instantly sent his heart racing. His eyes were focused on the suit, but all he could see was the image of the man calling him. "Of course, I'll be there, unless you need the table." The thought made him furrow his brow, wishing he could take those words right back. He'd prepared all day for this dinner. Haircut, professional shave, plucked in all the most painful places. "No, sir, absolutely not. We'll see you at seven," Kane said. Avery could tell Kane was about to hang up and he jumped in before the man said goodbye. "Kane, tell me the specials for tonight." Avery couldn't actually care less what they served. He just wanted to hear the voice on the other end of the line. Kane's cultured Southern drawl made his blood boil, but Kane's voice still held all the proper hints of a well-practiced Italian accent as he efficiently ticked off the evening's menu. Avery stood transfixed, listening to the tone, until he closed his eyes, just letting the voice rock his world. "Our waitstaff will let you know if anything changes. Thank you, we'll see you at seven." The call disconnected, and Avery, a little slower at lowering the phone, finally managed to absently place it on the hook. He picked up the black Hugo Boss and hung it back in the closet. He tossed the towel in the hamper. Avery still had a couple of hours to kill before dinner.

When I filed my stories on the ‘Children of the Tsunami’ I had thought there was no special eloquence needed to convey such visceral sadness and loss. Children dead in their thousands in one of the worst natural disasters the country had experienced—this was a story that told itself. But that night, after the telecast, I got a call from a friend who said, ‘Do we really have to watch this depressing stuff on television right now?’—as if life’s grim reality was an optional item on a movie menu in a hotel room and you could pick out only the cheery stuff to view. In several of my reports I actually began editorializing more than ever before, appealing directly to those vacationing in happier, sunnier spots to pause and at least think about these children. The callousness of the well-heeled was eye-opening. To be reminded that for a section of Indian society the deaths of the children of poor fisherfolk mattered not at all was both disconcerting and disturbing.

In olden times, you’d wander down to Mom’s Cafe for a bite to eat and a cup of joe, and you would feel right at home. It worked just fine if you never left your hometown. But if you went to the next town over, everyone would look up and stare at you when you came in the door, and the Blue Plate Special would be something you didn’t recognize. If you did enough traveling, you’d never feel at home anywhere. But when a businessman from New Jersey goes to Dubuque, he knows he can walk into a McDonald’s and no one will stare at him. He can order without having to look at the menu, and the food will always taste the same. McDonald’s is Home,

I grabbed a menu and looked at the selections. There were several tempting salads, including one with field greens, goat cheese, pecans, raisins, and fresh sliced apple. The tuna salad also looked good- albacore, diced celery, onion, capers, and mayonnaise, served on mixed greens. Capers? I'd never heard of putting capers in tuna salad. It sounded interesting. Farther down the menu I saw sandwiches. Rare roast beef and Brie with sliced tomato on a toasted French baguette. That sounded great, but I'd have to forgo the Brie- too much cholesterol. But then, without the Brie, what did you really have but just another roast beef sandwich? The chicken salad sandwich also looked good, with baby greens, tomato, sprouts, grapes, and crumbled Gorgonzola, but there was the issue of the cheese again. Then I saw something that really caught my eye- the Thanksgiving Special. Oven-roasted turkey breast, savory stuffing, and fresh cranberry sauce on whole wheat bread. Perfect.

Ichiddo Minneapolis is Japanese noodle restaurant in Minneapolis. We have our special menu like donburi, fried rice, stir fried ramen, fresh appetizers, beverage and Ramen in Minneapolis.

Tap to display a list of options. The menus are contextual, which means they change to offer appropriate options depending on what you're currently doing with the device. For example, on the Home screen of a Kindle with Special Offers, menu options may include Shop Kindle Store, View Special Offers, List or Cover View, Create New Collection, Sync and Check for Items, and Settings. Note that you can view content on the Home screen using the default cover view

And here she was, in the middle of a tangled situation she didn't remember or understand, painfully aware that a killer or killers on the loose almost certainly knew a hell of a lot more about what was going on than she did. As independent and self-reliant as she was, Riley had never felt so unsure of herself. She was adept at role-playing-it was one of her strengths-but this? This was a very, very dangerous game of blind man's bluff, and the one wearing the blindfold-her-had cotton in her ears and a clothespin on her nose as well. With the exception of Gordon, she didn't know who to trust, and he could offer little more than moral support since, if she had even reached any conclusions or formed any theories since arriving here, she had not confided them to him. As for the other man she was intimately close to… "Riley? Ready to order?" She looked across the top of her menu at this pale-eyed stranger whose bed she apparently shared, and ignored the cold knot in the pit of her belly to say calmly, "I'm ready." It was the second time she'd said that in the last couple of hours. She only hoped it was true.

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What to remove? Dairy. From cows, goats, and sheep (including butter). Grains. For the more intensive version of this 30-day diet, eliminate all grains. This is important for those with digestive or autoimmune conditions. If this feels undoable for a full month, add in a small serving a day of gluten-free grains like white rice or quinoa. If that still feels undoable, consider a whole-foods diet rich in vegetables that is strictly gluten- and dairy-free. Legumes. Beans of all kinds (soy, black, kidney, pinto, etc.), lentils, and peanuts. Green peas and snap peas are okay. Sweeteners, real or artificial. Sugar, high-fructose corn syrup, maple syrup, honey, agave, Splenda, Equal, NutraSweet, xylitol, stevia, etc. Processed or refined snack foods. Sodas and diet sodas. Alcohol in any form. White potatoes. Premade sauces and seasonings. How to avoid common pitfalls: Prepare well beforehand. Choose a time frame during which you will have limited or reduced travel, and that doesn’t include holidays or special occasions. Study the list of foods allowed on the diet and make a shopping list. Remove the foods from your pantry or refrigerator that aren’t allowed on the diet, if that makes it easier. Engage the whole family to try this together, or find a friend to join you. Success happens in community. Set up a calendar to mark your progress. Print out a free 30-day online calendar, tape it to the refrigerator door, and mark off each day. Pack snacks with you, pack your lunch, call ahead to restaurants to check their menu (or check online). Get enough vegetables and fats. If you feel jittery or lose too much weight, increase your carbohydrates (starchy vegetables like yams, taro, sweet potatoes). Don’t misread withdrawal-type symptoms as the diet “not working.” These symptoms usually resolve within a week’s time. Personalize it. Start with the basics above and: * If you’re having trouble with autoimmune conditions, eliminate eggs, too. * If you’re prone to weight gain, eat less meat and heavier foods (ex: stews, chili), more vegetables and raw foods. * If you’re prone to weight loss or having trouble gaining weight, eat more meats and heavier foods (ex: stews, chili), less raw foods like salads. * If you’re generally healthy and wanting a boost in energy, try short-term fasts of 12–16 hours. Due to the circadian rhythm of the digestive tract, skipping dinner is best (as opposed to skipping breakfast). Try this 1–2 times a week. (This fast also means no supplements or beverages other than tea or water during the fasting time.)

The main ingredient of a Friday night dinner menu is intention—purposefully setting aside and honoring the specialness of the day. As long as you have that, you have Shabbat.

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Just like a gourmet meal takes time in preparation, so do your intimate times together. Think about it…enjoying a full-blown meal requires creating a menu, searching for the right recipes, making a list of ingredients, taking a trip to the store to gather the necessary items, putting out the money for the goods, spending time cooking in the kitchen, time setting the table, time making the atmosphere just so, and then time to serve, time to partake, and time to savor. The same applies to your times of lovemaking with your husband. You need to schedule and allow time…to think, to pray, to prepare, to run to the store to purchase something special, to set the scene and the mood, to enjoy, to linger. Wow, what a “feast” that will be!

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Farfar had the Wii already fired up when I stepped out of the bathroom from my shower, the menu music from Mario Kart blaring from the living room TV. Koopa---the cat, not the character---was curled up on Farfar's lap in his spot at the end of the couch. One hand held his beer on top of his stomach, the other ran through Koopa's gray fur, both of their eyes closed in bliss. I sank into the other end of the couch and grabbed my controller. "All cleaned up and ready for your whooping?" he asked, pronouncing it, like always, with long OOs, like the crane. He raised his beer to his lips with his eyes still closed. This was probably number two already. "Not tonight, old man. I'm in the zone, and you're looking tired." His eyes were open then, a smirk on his face, and he produced his special blue remote---the best Lillajul gifts I'd ever gotten him---from the cushion beside him. "Do you need to ease in with Mushroom Gorge, or are you ready to play for real?" "I'm ready for any course you want," I said, smirking back. He just chuckled---without the jollity he gave the guys outside C of C, I noticed---went straight to Rainbow Road, and promptly destroyed me. Afterward, sinking back into the couch with a third beer and a number of victories under his belt, he let out a long sigh. "You did good today, Gubben." I smiled. "I'm picking a new character.

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What about Date #3?" "Dinner at Puke. That's a big no." "It's pronounced the way it's spelled," Daisy said coldly. "Pewque. And what's wrong with it?" "I checked out the menu," Liam said. "I can't get excited about a faux-rustic meal of fromage-frisée, bone-gel bream, and liver-sauced jowl." "I see you haven't changed." Layla's voice dripped sarcasm. "Once an ass. Always an ass." "That's what I thought when I read the house special for this week," Liam said. "It doesn't matter if you house-ferment, dehydrate, and then pulverize your eel. Sprinkle it on your pigeon roulade and it's still going to be eel.

Do people only re-act as if words really equal things (“sticks and stones may break my bones, and names can also hurt me”) in such “touchy” areas? Try opening two restaurants and have the menu in one say “Chef’s special: Tender, juicy filet mignon” and have the other menu say “Chefs special: a hunk of dead meat hacked off a castrated bull.” Both phrases describe the same nonverbal event, but see which sells better.

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I really want my roots to come through in this meal," I said, very conscious of the cameras filming everything I was saying. "I want to make sure viewers and diners"----and investors, please, especially investors----"see everything that the food of my ancestors can be. That Jewish food isn't just matzah ball soup and pastrami sandwiches." So it was with that attitude I went about planning my menu. "I'm thinking my first dish is going to be a tribute to my grandmother," I said. "She was very into chopped liver. I hated it as a kid, for good reason: her chopped liver was bland and gritty." Grandma Ruth hissed in my ear, but I ignored her. "I want to make good chopped liver on good bread with something vinegary and acidic to cut through it. Maybe some kind of pickled fruit, because the judges really loved my pickled cherries in the last round." "How about kumquats?" suggested Kaitlyn. "Or gooseberries?" "I like gooseberries," said Kel. I made a note. "We'll see what they have at the store, since we'll be on a budget. With the second course, Ashkenazi cooking has so many preserved and sometimes weird fish dishes. Think gefilte fish and pickled herring. I've wanted to do my special gefilte fish this whole competition and never got a chance, so I think now's the time." "If not now, when?" Kel said reasonably. "Indeed. And I think coupling it with pickled herring and maybe some other kind of fish to make a trio will create something amazing. Maybe something fried, since the other two parts of the dish won't have any crunch. Or I could just do, like, a potato chip? I do love potatoes." I made another note. "And for the third dish, I'm thinking duck. I want to do cracklings with the duck skin and then a play on borscht, which is what the dish is really about. Beets on the plate, pickled onions, an oniony sauce, et cetera." "Ducks and beets play well together," Kel said, approval warm on their round face.

Quick, what was my favorite thing to cook at the Green Onion that I can make in this time limit? The Green Onion's menu had been plant-focused, not much red meat, with lots of fresh Pacific Northwest seafood. Which was good, because I didn't have a ton of time to spend roasting a full rack of lamb or simmering a brisket. A salad was too simple, falafel was too complicated, and---- Scallops. My mind whirred, gears clicking into place. Scallops cooked quickly. The Green Onion had a scallop special that people really loved. Seared scallops with a green, herby broth and tempura-fried vegetables. I could put my own spin on it and do a fried artichoke instead of the tempura, and make the broth more of a buttery green sauce. Yes. That would be delicious.

Following the darkened, hushed corridor toward his mother's room, Dagou imagines a future menu for the night nurses. Winnie always said, "A little food never hurts." These nurses might like the basics: chicken and broccoli, shrimp with pea pods, garlic eggplant, and house special lo mein. (But for his mother he will concoct a special bone soup with a beaten egg white, seaweed for iron, and black wood ears for lowering the blood pressure.)

I don’t like the way those men at the bar are leering at us as though they’re perusing a menu at a chophouse and have decided to order the Young Lady Special.

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