Spicy Life Quotes

Champagne arrived in flûtes on trays, and we emptied them with gladness in our hearts... for when feasts are laid and classical music is played, where champagne is drunk once the sun has sunk and the season of summer is alive in spicy bloom, and beautiful women fill the room, and are generous with laughter and smiles... these things fill men's hearts with joy and remind one that life’s bounty is not always fleeting but can be captured, and enjoyed. It is in writing about this scene that I relive this night in my soul.

But the reasons against going to New Orleans--that spicy southern city known for jazz and Mardi Gras and hospitality--were the very reasons we had to go.

Kamu tahu apa yang sulit, Ran? Hidup. Untuk mempertahankan hidup adalah sebuah perjuangan yang besar, sedangkan kematian, adalah hal yang paling mudah yang bisa dilakukan oleh manusia. Langkah tanpa otak. Kalau bisa, buktikan kalau kamu mampu bangkit dan bertahan.

Life is sexy music, spicy-hot enchiladas and stacks of yellowed journals. It is the salsa and the gossip that floats on city breezes

Incidentally, the long-held idea that spices were used to mask rotting food doesn't stand up to much scrutiny. The only people who could afford most spices were the ones least likely to have bad meat, and anyway spices were too valuable to be used as a mask.

If I’m being honest, there’s a lot of anger. I’m angry at this old Korean woman I don’t know, that she gets to live and my mother does not, like somehow this stranger’s survival is at all related to my loss. Why is she here slurping up spicy jjamppong noodles and my mom isn’t? Other people must feel this way. Life is unfair, and sometimes it helps to irrationally blame someone for it.

Champagne arrived in flûtes on trays, and we emptied them with gladness in our hearts… for when feasts are laid and classical music is played, where champagne is drunk once the sun has sunk and the season of summer is alive in spicy bloom, and beautiful women fill the room, and are generous with laughter and smiles… these things fill men’s hearts with joy and remind one that life’s bounty is not always fleeting but can be captured, and enjoyed. It is in writing about this scene that I relive this night in my soul.

Words are like Spices Some are mellow Some are sweet Some are spicy And some are bitter Don't let the bitter ones ruin your palate for the wonderful tastes in life that are coming your way!

On the windless days, when the maples have put forth their deep canopies, and the sky is wearing its new blue immensities, and the wind has dusted itself not an hour ago in some spicy field and hardly touches us as it passes by, what is it we do? We lie down and rest upon the generous earth. Very likely we fall asleep.

Okay, so I stopped posting status updates on Facebook a long time ago. I noticed that whenever someone posts something completely mundane and stupid, like 'Sushi 2nite!' seventeen people have to comment on that. 'I ♥ sushi!' and 'Spicy Tuna 4 meee!' But if you ever try to actually say something serious about your feelings or, like, your life, every one of your 386 "friends" is suddenly mute. So there you have it: My life is a post with no comments. Less interesting than spicy tuna.

When older people get together there is something unflappable about them; you can sense they’ve tasted all the heavy, bitter, spicy food of life, extract its poison, and will now spend ten or fifteen years in a state of perfect equilibrium and enviable morality. They are happy with themselves. They have renounced the vain attempts of youth to adapt the world to their desires. They have failed and now, they can relax. In a few years they will once again be troubled by a great anxiety, but this time it will be a fear of death; it will have a strange effect on their tastes, it will make them indifferent, or eccentric, or moody, incomprehensible to their families, strangers to their children. But between the ages of forty and sixty they enjoy a precarious sense of tranquility.

There's nothing exciting about my life," Leyla said. "I mean, you've already seen where I live." I couldn't hide my self-satisfied smile as I looked out at the sun setting between the buildings, fiery orange. "Thanks to my detective skills." "Some people would call that stalking." I thought for a second. "Well, YOU'VE basically assaulted me. Twice." "Let's call it even.

She [Angie] looked at the plate he’d set down. “You’re not hungry?” “I’m starving. Hungrier than I’ve ever been in my entire life.” He’d waited for weeks for the right time and even though it was the worst timing possible, he couldn’t wait a second more. Her jaw dropped as he took her plate from her wobbly grip. “I, uh, am in desperate need of a shower.” “Me too,” he whispered, then leaned in and pressed his mouth to her lush lips. She opened immediately for him, inviting his tongue and more as she sighed and sank closer against him. He thrust deep into her mouth, tasting the spicy sauce, tasting her, and plundered for more as pleasure washed over him like a benediction from heaven.

In the course of my life I have had pre-pubescent ballerinas; emaciated duchesses, dolorous and forever tired, melomaniac and morphine-sodden; bankers' wives with eyes hollower than those of suburban streetwalkers; music-hall chorus girls who tip creosote into their Roederer when getting drunk... I have even had the awkward androgynes, the unsexed dishes of the day of the *tables d'hote* of Montmartre. Like any vulgar follower of fashion, like any member of the herd, I have made love to bony and improbably slender little girls, frightened and macabre, spiced with carbolic and peppered with chlorotic make-up. Like an imbecile, I have believed in the mouths of prey and sacrificial victims. Like a simpleton, I have believed in the large lewd eyes of a ragged heap of sickly little creatures: alcoholic and cynical shop girls and whores. The profundity of their eyes and the mystery of their mouths... the jewellers of some and the manicurists of others furnish them with *eaux de toilette*, with soaps and rouges. And Fanny the etheromaniac, rising every morning for a measured dose of cola and coca, does not put ether only on her handkerchief. It is all fakery and self-advertisement - *truquage and battage*, as their vile argot has it. Their phosphorescent rottenness, their emaciated fervour, their Lesbian blight, their shop-sign vices set up to arouse their clients, to excite the perversity of young and old men alike in the sickness of perverse tastes! All of it can sparkle and catch fire only at the hour when the gas is lit in the corridors of the music-halls and the crude nickel-plated decor of the bars. Beneath the cerise three-ply collars of the night-prowlers, as beneath the bulging silks of the cyclist, the whole seductive display of passionate pallor, of knowing depravity, of exhausted and sensual anaemia - all the charm of spicy flowers celebrated in the writings of Paul Bourget and Maurice Barres - is nothing but a role carefully learned and rehearsed a hundred times over. It is a chapter of the MANCHON DE FRANCINE read over and over again, swotted up and acted out by ingenious barnstormers, fully conscious of the squalid salacity of the male of the species, and knowledgeable in the means of starting up the broken-down engines of their customers. To think that I also have loved these maleficent and sick little beasts, these fake Primaveras, these discounted Jocondes, the whole hundred-franc stock-in-trade of Leonardos and Botticellis from the workshops of painters and the drinking-dens of aesthetes, these flowers mounted on a brass thread in Montparnasse and Levallois-Perret! And the odious and tiresome travesty - the corsetted torso slapped on top of heron's legs, painful to behold, the ugly features primed by boulevard boxes, the fake Dresden of Nina Grandiere retouched from a medicine bottle, complaining and spectral at the same time - of Mademoiselle Guilbert and her long black gloves!... Have I now had enough of the horror of this nightmare! How have I been able to tolerate it for so long? The fact is that I was then ignorant even of the nature of my sickness. It was latent in me, like a fire smouldering beneath the ashes. I have cherished it since... perhaps since early childhood, for it must always have been in me, although I did not know it!

For all their weirdness, I LOVE the penis people. I don't understand them. I can't imagine I'll ever learn their language of grunting and scratching, but I'm going to try. If I have to devote my life to learning, I will do it. I can't explain the compulsion that is me thinking about Stephen now. Or just watching a boy walk by and wondering what is going on inside his head. To have him want to play with my hair and take me exciting places. To touch his amazingly fabulous butt and not be arrested for assault. Don't they have a distinct smell? When do they start producing that spicy, manly, different-from-me scent? I don't mean the sweaty, take-a-shower odor, but the yummy soap and a hint of cologne. The kind of scent that makes me want to inhale in their general vicinity just because I can. I get fluttery and gooey and cease to function at higher levels. Like I shut down except for feeling things; like the hot rays of Stephen's manliness and the solid rock of femur and muscle under his denim cargo pants.

Hunter's stew is also known as hunter's pot or perpetual stew. It is made in a large pot, and the ingredients are anything you can find. The idea is that it is never finished, never emptied all the way- instead it is topped up perpetually. It is a stew with an unending cycle. It is a stew that can last for years. It dates back to medieval Poland, first made in cauldrons no one bothered to empty or wash. It began with the simmering of game meat- pigeon, hare, hen, pheasant, rabbit- just anything you could get your hands on. It would then be supplemented with foraged vegetables, seasoned with wild herbs. Sometimes spices or even wine would be added. Then, as time went by, additional food scraps and leftovers were thrown in- recently harvested produce, stale hunks of bread, newly slaughtered meat, or beans dried for the winter months. It would exist in perpetuity, always the same, always new. Traditionally the stew has spicy, savory, and sour notes. An element of sourness is absolutely necessary to cut through the rich and intense flavor. It is said to improve with age.

Georgia closed her eyes and concentrated on the sensations of the island--- the bracing, spicy scent of evergreen needles, the briny creaminess of an oyster still in its shell, the chewy, viscous luxury of Star's honey on the comb, the light acidity of a local cider. And then she cooked what she felt, that sense of wonder, the lightness and clean sea salt air. A sprinkle of salt, the crispness of fresh vegetables, the unctuous luxury of good olive oil.

These two sorts of chosen pain and suffering—for pleasure and for meaning—differ in many ways. The discomfort of hot baths and BDSM and spicy curries is actively pursued; we look forward to it—the activity wouldn’t be complete without it. The other form of suffering isn’t quite like that. When training for a marathon, nobody courts injury and disappointment. And yet the possibility of failure has to exist. When you start a game, you don’t want to lose, but if you know you will win every time, you’re never going to have any fun. So, too, with life more generally.

When it comes to getting down, I look at sex like food, and sensuality is its flavor. Like food, sex can be satiating. It feeds our hunger and nourishes our body—you might even argue we need it to live. But if you think about it, making food delicious to eat and crave-worthy relies on flavor. Flavor is unique to the chef preparing the food and then interpreted by the palate of the taster. A food’s flavor, and thus sensuality, can be simple or it can be sweet or spicy, or it can open up a variety of senses. Everyone is his or her own chef—with diners who crave their dishes.

As she relaxed, she started to notice something happening to the ingredients beneath her fingers. As she touched them, poking and prodding, kneading and caressing, the sensations she used to feel when she cooked started to return. She could feel the icy gurgle of the salt water against weather-barren black rock as she tossed a handful of local mussels into a pot of butter and white wine. She chopped a foraged mushroom and inhaled the damp, loamy soil of the forest spicy with ferns and dripping with cool humidity. She grinned, buoyed by a wave of relief. At least for tonight, her Technicolor senses were in full swing. With a satisfied sigh of contentment, she spooned Star's honey over local goat cheese on rounds of sunflower seed crackers, hearing all around her the nectar-drunk buzzing of the bees. It felt like pure joy to handle the ingredients.

What is life? It is a series of arrangements that each of us makes in order to slow down the deterioration process as much as possible. Everybody faces the same decisions as they advance in age—behavior that was fun when you were younger (excessive drug and alcohol intake, indiscriminate sexual encounters with the powerfully magnetic and questionably sane, residing in shitholes with hygiene-averse scumbags) can’t continue when you get older or else the death march gets accelerated. Mature people learn over time how to structure their lives in such a way that the likelihood of dying is minimized. Eventually the menu of fun items that won’t instantly kill you is reduced to a small selection of spicy entrees, then a zesty appetizer or two, then a glass of water and a spoon (because forks and knives could cut your terrifyingly translucent skin, you decrepit old coot). I

A level three asking a level one for advice? What happened? Did your whip malfunction?” “Stop it, I’m laughing so hard.” Rio set down his ale glass, licking the spicy ale from his lips. “Here’s the thing. I’m sexy as hell, I have women crawling at my feet, begging for me. I can make them orgasm by looking at them and telling them they want to. What I don’t know how to do is . . . touch them.” “What are you talking about? You touch women all the time.” Rio shook his head. “No, I fuck them. I tease them. I spank them. I don’t touch them.” “Ah, I think I see what you mean. Who’s the woman?” “A gorgeous, redheaded virgin.” Rio broke off. “I don’t know why, but she’s made me more turned on than I’ve ever been in my life.” No, he did know why. She was beautiful, sweet, lickable and he wanted to fuck her and fuck her until he couldn’t take any more. “Uh-oh,” Aiden said. “What uh-oh? And wipe that grin off your face.

By habitus, I mean dispositions that inhere and mold the deepest, subtlest, intricate structures of personhood, are constituted and emergent in the most elusive folds and lineaments of consciousness, and are articulated in lastingly resilient, enduring textual tapestries of experience, orientations, desires. The range of habitus is deep and broad: habitus forms the long arc of evolutionary developments and arrangements of the body in action and at rest, posture, gait, stance, and gesture; it is the silent teacher of the phonemic alphabet, determining subtle distinctions of timbre and tone, accents and intonations in voice articulations; it is the subcutaneous, ingrained dynamic inhering in daily competencies, executed flawlessly and yet seemingly unconsciously, such as balancing huge loads the size of a person’s body weight on the head as Kikuyu women often do, or walking fearlessly on narrow glacial paths through plunging cliffs as the Sherpas do, or weaving in and out of traffic while engaged in deep conversations on a cell phone as Californians do. Habitus describes the imbrication of structure and culture in desire. It is what defines subtle distinctions of taste, those almost ineffable differences of sweetness, succulence, spiciness, and bitterness in food and drink; the raging fetishes and unbidden cravings that shadow sexuality; the fickle difference between scents that intoxicate or trigger upheavals of wretching. Habitus, then, is “human nature” understood as the deep penetration of sociality with biology in such a manner that it is the motor of self, of choice, of vocation.

As Japan recovered from the post-war depression, okonomiyaki became the cornerstone of Hiroshima's nascent restaurant culture. And with new variables- noodles, protein, fishy powders- added to the equation, it became an increasingly fungible concept. Half a century later it still defies easy description. Okonomi means "whatever you like," yaki means "grill," but smashed together they do little to paint a clear picture. Invariably, writers, cooks, and oko officials revert to analogies: some call it a cabbage crepe; others a savory pancake or an omelet. Guidebooks, unhelpfully, refer to it as Japanese pizza, though okonomiyaki looks and tastes nothing like pizza. Otafuku, for its part, does little to clarify the situation, comparing okonomiyaki in turn to Turkish pide, Indian chapati, and Mexican tacos. There are two overarching categories of okonomiyaki Hiroshima style, with a layer of noodles and a heavy cabbage presence, and Osaka or Kansai style, made with a base of eggs, flour, dashi, and grated nagaimo, sticky mountain yam. More than the ingredients themselves, the difference lies in the structure: whereas okonomiyaki in Hiroshima is carefully layered, a savory circle with five or six distinct layers, the ingredients in Osaka-style okonomiyaki are mixed together before cooking. The latter is so simple to cook that many restaurants let you do it yourself on table side teppans. Hiroshima-style okonomiyaki, on the other hand, is complicated enough that even the cooks who dedicate their lives to its construction still don't get it right most of the time. (Some people consider monjayaki, a runny mass of meat and vegetables popularized in Tokyo's Tsukishima district, to be part of the okonomiyaki family, but if so, it's no more than a distant cousin.) Otafuku entered the picture in 1938 as a rice vinegar manufacturer. Their original factory near Yokogawa Station burned down in the nuclear attack, but in 1946 they started making vinegar again. In 1950 Otafuku began production of Worcestershire sauce, but local cooks complained that it was too spicy and too thin, that it didn't cling to okonomiyaki, which was becoming the nutritional staple of Hiroshima life. So Otafuku used fruit- originally orange and peach, later Middle Eastern dates- to thicken and sweeten the sauce, and added the now-iconic Otafuku label with the six virtues that the chubby-cheeked lady of Otafuku, a traditional character from Japanese folklore, is supposed to represent, including a little nose for modesty, big ears for good listening, and a large forehead for wisdom.

A seasoned woman is spicy, marinated in life experience. At the peak of her influence and power passionately committed, every last bit of her body has a secret.glazed with euphoria

You’re killing me, Rebecca,”  Law muttered, probably not realizing that in his case, it really was a double entendre.

He’d stopped talking about bonding her to him forever and had apparently decided to concentrate on being charming instead. Liv never would have believed that such an intensely alpha male could be light and playful but she had been seeing an entirely different side of Baird lately. Aside from the sushi class, he’d also taken her to an alien petting zoo where she was able to see and touch animals that were native to the three home worlds of the Kindred and they’d been twice to the Kindred version of a movie theater where the seats were wired to make the viewer feel whatever was happening on the screen. He’d also taken her to a musical performance where the musicians played giant drums bigger than themselves and tiny flutes smaller than her pinky finger. The music had been surprisingly beautiful—the melodies sweet and haunting and Liv had been moved. But it was the evenings they spent alone together in the suite that made Liv really believe she was in danger of feeling too much. Baird cooked for her—sometimes strange but delicious alien dishes and once Earth food, when she’d taught him how to make cheeseburgers. They ate in the dim, romantic light of some candle-like glow sticks he’d placed on the table and there was always very good wine or the potent fireflower juice to go with the meal. Liv was very careful not to over-imbibe because she needed every ounce of willpower she had to remember why she was holding out. For dessert Baird always made sure there was some kind of chocolate because he’d learned from his dreams how much she loved it. Liv had been thinking lately that she might really be in trouble if she didn’t get away from him soon. If all he’d had going for him was his muscular good looks she could have resisted easily enough. But he was thoughtful too and endlessly interested in her—asking her all kinds of questions about her past and friends and family as well as people he’d seen while they were “dream-sharing” as he called it. Liv found herself talking to him like an old friend, actually feeling comfortable with him instead of being constantly on her guard. She knew that Baird was actively wooing her, doing everything he could to earn her affection, but even knowing that couldn’t stop her from liking him. She had never been so ardently pursued in her life and she was finding that she actually liked it. Baird had taken her more places and paid her more attention in the past week than Mitch had for their entire relationship. It was intoxicating to always be the center of the big warrior’s attention, to know that he was focused exclusively on her needs and wants. But attention and attraction aside, there was another factor that was making Liv desperate to get away. Just as he had predicted, the physical attraction she felt for Baird seemed to be growing exponentially. She only had to be in the same room with him for a minute or two, breathing in his warm, spicy scent, and she was instantly ready to jump his bones. The need was growing every day and Liv didn’t know how much longer she could fight it.

Locust Flower (Acacia) Fritters YIELD: 6 SERVINGS, 12 TO 15 FRITTERS THIS IS A TASTE from my youth that we still enjoy a few times each early summer. Two large locust trees next to our garden supply more fragrant flowers than we can use during the few weeks a year that these blossoms are available. The tiny white flowers have the sweet flavor of honey and a powerful spicy and musky aroma. 4 cups locust flowers, stems removed 4 tablespoons Grand Marnier ¼ cup sugar 1½ cups all-purpose flour 1 can (12 ounces) beer 1 teaspoon pure vanilla extract 2 large egg whites 2½ cups canola oil, for cooking the fritters Confectioners’ sugar, to dust the finished fritters Mix the flowers, Grand Marnier, and sugar together in a bowl, cover, and refrigerate for 1 hour. When ready to cook the fritters, place the flour, about two thirds of the beer, and the vanilla in a bowl. Mix well with a whisk until the batter is smooth, then add the remainder of the beer, and mix well. In a separate bowl beat the egg whites until they form peaks but are not too firm. Using the whisk, combine them with the beer batter. Fold in the locust flower mixture. At serving time, preferably, put enough of the oil in a large saucepan so that it is about 1 inch deep in the pan. Heat to 375 degrees. Using a large spoon or a small measuring cup, pour about ⅓ cup of the batter into the hot oil. Repeat, cooking 4 or 5 fritters at a time in the oil. Cook the fritters for about 4 minutes on one side, then turn with tongs, and cook for 4 minutes on the other side. They should be crisp and nicely browned on both sides. Lift the fritters from the oil with a slotted spoon, and place them on a wire rack. Repeat, making additional fritters with the remaining batter. Dust with confectioners’ sugar before serving. NOTE: If cooking the fritters ahead, recrisp in a 425-degree oven for 5 to 6 minutes, or until crisp and hot, then dust with the confectioners’ sugar just before serving.

The scent of the steaming broth was exquisite. The bowl teemed with thick, fresh noodles, tender meat, a soft-boiled egg and green onion garnishes floating at the top. We sat down and clinked Coke bottles. "Kanpai," said Uncle Masa. "What's that mean?" "Cheers." I took my first spoonfuls. Cheers was right. "OH MY GOD!" I exclaimed. Uncle Masa misinterpreted my outburst. "Too spicy for you?" "Hardly! I can't believe how flavorful the broth is. And these noodles are so fresh. I've never had noodles so good.

Mini Chicago hot dogs, with all seven of the classic toppings for people to customize. Miniature pita breads ready to be filled with chopped gyro meat and tzatziki sauce. Half-size Italian beef sandwiches with homemade giardiniera my mom put up last summer. We did crispy fried chicken tenders atop waffle sticks with Tabasco maple butter, and two-inch deep-dish pizzas exploding with cheese and sausage. Little tubs of cole slaw and containers of spicy sesame noodles. There are ribs, chicken adobo tacos, and just for kicks, a macaroni and cheese bar with ten different toppings.

We celebrated her freedom on Tuesday night with a visit to Opart Thai House, where I introduced her to the magic of brilliantly prepared Thai dishes for the first time. She really loved the appetizers, especially the Tiger Cry, a marinated grilled beef with a spicy dipping sauce, as well as the chicken and eggplant in oyster sauce, and pad kra praow, a ground-pork dish with basil and peppers, which felt almost familiar to her- it has a background that tastes a bit like crumbled Italian fennel sausage. She liked the pad Thai, which she thought her youngest would really enjoy, and was sure that Gio would at least get into the various satays and embrace the broccoli and beef.

Suddenly starving, I root around in the fridge to see what I have lying about and find the heel of a meat loaf I made a couple of days ago when Brad mentioned he was craving meat loaf sandwiches. It had suddenly sounded good to me too, so I made a small one for myself. In the breadbox, a couple of slices of the brioche loaf I made last night when I couldn't sleep; a little smear of spicy Korean gochujang paste on the bread; some thinly sliced cucumber salad, a little wilted in its rice-wine brine but still crunchy; and the meat loaf.

the ability to reach customers is more cost effective than ever—therefore the intangible and emotional elements have become the key differentiating factor. There are plenty of places to purchase a great spicy tuna roll, but there’s only one Masayoshi Takayama. According to his website, “Masayoshi Takayama’s appreciation for food started at a young age, growing up working for his family’s fish market in a town of Tochigi Prefecture, Japan. From his early years of delivering fresh sashimi to neighbors on his bicycle, to prepping and grilling hun- dreds of fish courses to cater weddings in high school, his relation- ship with food has always been a way of life.” That’s the beginning of a story that makes Takayama’s sushi different and special—that makes it art. And that art is what induces people to pay $600 per person in his New York restaurant for a chance to try it.

Red pepper is the theme, but there's no sign of it in the noodles or broth. Does that one little dollop of paste on the side really have the oomph to compensate for that?" "It's harissa, a seasoning blend said to have originated in Northern Africa. The ingredients generally include paprika, caraway seeds, lemon juice and garlic, among other things. But the biggest is a ton of peppers, which are mashed into a paste and blended with those other spices." Oh! That's the same thing Dad made when he visited the dorm. I think I remember him saying it came from somewhere in Africa. "The ramen's broth is based on Chicken Muamba, another African recipe, where chicken and nuts are stewed together with tomatoes and chilies. This broth forms a solid backbone for the entire dish. Its zesty flavor amplifies the super-spicy harissa to explosive proportions!" "That's gotta be sooo spicy! Whoa! Are you sure it's a good idea to dump that much of it in all at once?!" "Hoooo!Thanks to the mellow, full-bodied and ever-so-slight astringency of that mountain of peanuts he infused into the broth... ... adding the harissa just makes the spiciness and richness of the overall dish grow deeper and more complex with each drop! Extra-thick cuts of Char Siu Pork, rubbed with homemade peanut butter before simmering! And the slightly thicker-than-usual wavy noodles! They soak up the broth and envelop the ultra-spiciness of the harissa... all together, it's addicting! Its deliciousness so intense that my body cries out from its heat! African Ramen... how very intriguing! A dish that never before existed anywhere in the world, but he's brought it to vibrant life!

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.

One of the main privileges of being a writer is that you go around and about. Then, you translate those scenes you capture in mind into words powered by your spicy imagination. Translators translate what's already been translated.

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.

Blue?” she whispered. “Please don’t turn around.” Jeremy didn’t move. “Okay,” he said warily. “I’m trying to find the words to tell you what our letters have meant to me,” she whispered. “And how much your friendship means to me.” Jeremy nodded. “It’s been important to me, too.” He started to turn around, but Madison tugged his arm, hard. “Don’t look, yet. Please!” Jeremy quickly turned his head away. “All right, but--” Madison didn’t let him finish. She squeezed her eyes shut and started babbling. “I didn’t know who you were until last Friday--which, incidentally, turned out to be about the most important day of my life. And when I knew it was you, I just didn’t know how to tell you that I was me. You once told me I was cold and heartless, and I just couldn’t bear it if you said it again. Everything has been so perfect, I just don’t want to blow it, and now that we’re standing here holding hands, I don’t want to let go--” “So don’t,” a voice whispered, very close to her cheek. Madison’s eyes popped open, and she found herself staring into Jeremy’s sparkling baby blues. And for a moment, time seemed to stop. She noticed that Jeremy had very long eyelashes for a boy. She saw that there was a tiny freckle above his perfectly shaped lips. And he smelled delicious--like spicy soap. Slowly, she raised her hand and touched the lock of dark hair that fell forward over his forehead. It was as soft as she imagined it would be. She tilted her face up to meet his, so close that their lips were almost touching, and asked, “You haven’t said anything. Are you mad?” “I always have been,” Jeremy murmured. “Mad about you…” Ever so slowly the distance between their lips disappeared. In that one tingling moment the past, with every painful memory of humiliation, melted completely away. Jeremy slipped his arm around Madison’s waist and pressed her close against him. She wrapped her arms around his neck. They were a perfect fit, just as she had dreamed they would be. Pinky and Blue--two hearts beating as one.

Confucianism made its way into every aspect of life—even food. Food is based on the theory of the yin and yang, and the five elements. Every meal has to have five tastes: sour, bitter, sweet, spicy, and salty. There are also supposed to be five colors and five textures. Every housewife, without thinking of it, follows these rules. That’s why Korean food is so healthy. It’s based on the philosophy of the cosmic energy.” Many

You do seem to get on well with her, but I have an advantage, my lord. One you will never be able to compete with.” “An advantage?” “Yes.” Emmie said, feeling a little sorry for him, because he really would not be able to argue the point much further. “I am a female, you see. A girl. Well, a grown woman, but I was a girl, as Bronwyn is.” “You are a female?” The earl looked her up and down, and Emmie felt herself blushing. It was a thorough and thoroughly dispassionate perusal. “Why so you are, but how does this make yours the better guidance?” “There are certain things, my lord…” Emmie felt her blush deepening but refused to capitulate to embarrassment. “Things a lady knows a gentleman will not, things somebody must pass along to a little girl in due course if she’s to manage in this life.” “Things.” The earl’s brow knit. “Things like childbirth, perhaps?” Emmie swallowed, resenting his bluntness even while she admired him for it. “Well, yes. I doubt you’ve given birth, my lord.” “Have you?” he countered, peering down at her. “That is not the point.” “So no advantage to you there, particularly as I have attended a birth or two in my time, and I doubt you’ve managed that either.” “Why on earth would…?” Emmie’s mouth snapped shut before she could ask the obvious, rude, burning question. “I was a soldier,” he said gently. “And war is very hard on soldiers, but even harder on women and children, Miss Farnum. A woman giving birth in a war zone is generally willing to accept the assistance of whomever is to hand, regardless of standing, gender, or even what uniform he wears.” “So you’ve a little experience, but you aren’t going to tell me you’re familiar with the details of a lady’s bodily… well, that is to say. Well.” “Her menses?” The earl looked amused again. “You might have some greater degree of familiarity than I. I will grant that much, but as a man with five sisters, I am far more knowledgeable and sympathetic regarding female lunation than I had ever aspired to be. And surely, these matters you raise—childbirth and courses—they are a ways off for Miss Winnie?” “Bronwyn,” Emmie muttered. Standing so close to him, she could catch the earl’s scent, and it managed to combine both elegance and barbarism. It was spicy rather than floral, but also fresh, like meadows and breezes and cold, fast-running streams. “She answers to Winnie,” he said, “and she got away from you.” “She did.

you're the fly on the wall hearing all, seeing all ears of a wall hearing all the secrets perhaps you're the vines creeping over the old abandoned mansion walls dusty, soulless and dead bringing a certain curious life to rubble and I think you're the jewel-eyed gecko sneaking around the warm summer walls between jasmine and olive branches sticky pad toes, clinging to the walls peeking in at lonely summer spicy love-making through silk curtains from the bright orient breathing in incense and tasting decadence climbing the sharply barbed walls the smooth cemented white-washed walls because walls breathe too

I always knew food held this kind of power, this something so simple as a piece of flaky halibut served with a silky puree of parsnips, lightly dressed leaves of arugula, a squeeze of lemon and a spicy nasturtium blossom could evoke a memory and make an emotional impact.

Most people’s minds are awash in a buzz of thoughts, worries, and desires. From that splintered mental state, which is reinforced by the necessities of daily life, samadhi sounds like a vacation to a Valiumscented fantasy island. Work, commuting, and chronic television violence are very effective at smothering the equanimity and silence necessary to develop and sustain samadhi. That’s why when one seriously practices yoga at a traditional ashram (retreat center), there are no mundane distractions. No television, radio, iPod, cell phone, Internet, sugar, caffeine, spicy foods, clocks, and in some cases, no talking. The ecstasy associated with the experience of samadhi might sound superficially similar to the momentary high achieved by smoking crack or shooting heroin. But while narcotics can blast the mind into a euphoric stupor, it doesn’t take long before that route becomes horrifically grim, to say nothing of fleeting and a considerable drain on society. By contrast, the mind trained to sustain samadhi is focused, calm, and crystal clear, and the accompanying happiness doesn’t fade or cost anything (other than maintaining a lifestyle that is probably much simpler than most Westerners are willing to adopt). The modern sophisticate has been taught to associate claims about “bliss” and “ecstasy” as starry-eyed New Age pabulum, or as a sign of taking one too many psychedelic drugs. But this is indeed the serious aspiration of yoga practice. It may not be simple to achieve this goal today, but nor was it all that easy even when Patanjali wrote the Yoga Sutras. Still, the sages insist it is achievable, and both history and contemporary examples confirm that it is possible. These people smile and laugh too much. They burst with radiant health and generosity. We are suspicious of them. They’ve been transformed out of the ordinary, and it shows.

Leaning in until her lips almost touched his, she took in his breath, his life force, allowing the scents of musk and cinnamon and the heady spiciness of chocolate she always associated with him to capture and hold her, as it always had--- as he always had.

What do you like to read?” Uh-oh. How was I supposed to tell him I liked terrible, spicy novels filled with giant appendages and swoony book boyfriends who pounded pussy like they were born to do nothing else in their life?

« What do you like to read?” Uh-oh. How was I supposed to tell him I liked terrible, spicy novels filled with giant appendages and swoony book boyfriends who pounded pussy like they were born to do nothing else in their life? I cleared my throat. “Uh, fantasy. »

Okay,” Colby surveyed her. She had flung a bath robe loosely around her shoulders, but it didn’t conceal her glowing, luscious figure. Colby’s breath came in short gasps as he looked at her. She smiled at him, slowly drew the robe closer about her sweetly rounded body. “Business before pleasure,” she said softly. “And how I hate to put it first. How about seeing you sometime, sister? I could fall for a gal like you!” They moved toward the door. She tripped on a small rug. Colby leaped to her side, put both arms about her. Somehow he knew that she would let him kiss her. He held her to him, felt the warmth of her body pressing close to him, felt the tenseness of her breathing. Death lay almost beside them, but they saw none of it. They saw only that life and love lay before them. He kissed her once. She returned his kiss, pushed him away. “It—it’s almost indecent,” she whispered, “with poor Lois lying there, but—I liked it!

for the rest of the night. Other than to refuel with holiday leftovers. “Would you still love me if I told you I didn’t know what tasted better, Christmas leftovers or you?” Jana cocked her eyebrow with a sexy smile on her face. Damn, she was beautiful. “No but I will be mad unless you do some very thorough research and come up with a satisfying answer…” I grinned. This Christmas was unlike any of the others Jana and I had spent together. This time we had two little boys, a bigger family and we’d faced our biggest threat yet and come out on top. “If it’s for the sake of research, consider me in babe.” And I spent the rest of the night doing science. Between the gorgeous legs of my beautiful wife. I was pretty sure in that moment, life for the Reckless Bastard’s couldn’t get any better. Merry friggin’ Christmas to us! * * * * If you think the Reckless Bastards are spicy bad boys, they’re nothing compared to the steam in my next series Reckless MC Opey, TX Chapter where Gunnar and Maisie move to Texas! There’s also a sneak peek on the next page.   Don’t wait — grab your copy today!  Copyright © 2019 KB Winters and BookBoyfriends Publishing Inc Published By: BookBoyfriends Publishing Inc Chapter One Gunnar “We’re gonna be cowboys!” Maisie had been singing that song since we got on the interstate and left Nevada and the only family we’d had in the world behind. For good. Cross was my oldest friend, and I’d miss him the most, even though I knew we’d never lose touch. I’d miss Jag too, even Golden Boy and Max. The prospects were cool, but I had no attachment to them. Though I gave him a lot of shit, I knew I’d even miss Stitch. A little. It didn’t matter that the last year had been filled with more shit than gold, or that I was leaving Vegas in the dust, we were all closer for the hell we’d been through. But still, I was leaving. Maisie and I’d been on the road for a couple of days. Traveling with a small child took a long damn time. Between bathroom breaks and snack times we’d be lucky to make it to Opey by the end of the month. Lucky for me, Maisie had her mind set on us becoming cowboys, complete with ten gallon hats, spurs and chaps, so she hadn’t shed one tear, yet. It wasn’t something I’d been hoping for but I was waiting patiently for reality to sink in and the uncontrollable sobs that had a way of breaking a grown man’s heart. “You’re not a boy,” I told her and smiled through the rear view mirror. “Hard to be a cowboy if you’re not even a boy.” Maisie grinned, a full row of bright white baby teeth shining back at me right along with sapphire blue eyes and hair so black it looked to be painted on with ink. “I’m gonna be a cowgirl then! A cowgirl!” She went on and on for what felt like forever, in only the way that a four year old could, about all the cool cowgirl stuff she’d have. “Boots and a pony too!” “A pony? You can’t even tie your shoes or clean up your toys and you want a pony?” She nodded in that exaggerated way little kids did. “I’ll learn,” she said with the certainty of a know it all teenager, a thought that terrified the hell out of me. “You’ll help me, Gunny!” Her words brought a smile to my face even though I hated that fucking nickname she’d picked up from a woman I refused to think about ever again. I’d help Maisie because that’s what family did. Hell, she was the reason I’d uprooted my entire fucking life and headed to the great unknown wilds of Texas. To give Maisie a normal life or as close to normal as I was capable of giving her. “I’ll always help you, Squirt.” “I know. Love you Gunny!” “Love you too, Cowgirl.” I winked in the mirror and her face lit up with happiness. It was the pure joy on her face, putting a bloom in her cheeks that convinced me this was the right thing to do. I didn’t want to move to Texas, and I didn’t want to live on a goddamn ranch, but that was my future. The property was already bought and paid for with my name

Hope is something worth practising. Hope makes each day go down as easy as a cold martini or a cup of gazpacho or a spicy shrimp salad or a big, hearty roast chicken shared amongst friends. I wish we were having this conversation in this real life, but i am grateful to have had this feast with you all the same. And I will let Maya Angelou give us a benediction from that stage in New York decades ago. Most people don't grow up. It's too damn difficult. What happens is most people get older, that's the truth of it. They honour their credit cards, they find parking spaces, they marry, they have the nerve to have children, but they don't grow up. Not really. They get older. But to grow up costs the earth, the earth. It means you take responsibility for the time you take up, for the space you occupy. It's serious business. And you find out what it costs us to love and to lose, to dare and to fail, and maybe even more, to succeed. What it costs, in truth. Not superficial costs. Anybody can have that. I mean, in truth. That's what I write. What it really is like. I'm just telling a very simple story, feast by feast, friend by friend, nightcap by nightcap, hope by hope. Let's grow up together, just telling our simple stories over a good meal, learning from those who've done it before us.

Just because I like my romance novels on the spicy side, it doesn’t mean this man isn’t a smug asshole for talking to me like that in real life. Besides, when has a real man ever measured up to the breathless, sexy scenes that fill my Kindle and keep my highlights tool working overtime?

Just because I like my romance novels on the spicy side, it doesn’t mean this man isn’t a smug asshole for talking to me like that in real life.

Just because I like my romance novels on the spicy side, it doesn’t mean this man isn’t a smug asshole for talking to me like that in real life. Besides, when has a real man ever measured up to the breathless, sexy scenes that fill my Kindle and keep my highlights tool working overtime? Precisely never.

I slide my tongue across her clit again, making her back arch and a sound come out of her mouth that could make me cum right here. I keep doing that, watching for when it becomes too much for her. I put my whole mouth on her clit, sucking like my life depends on it. I can’t believe I have gone my whole life without seeing a woman like this. Without seeing Emma like this. I’m unsure if I was really living before.

I love reading. I like being transported to another place, to live a day in the life of someone else.

I realized then that I’d do anything to hear that sound every day for the rest of my life. To be the one making her laugh like that.

I'll grovel every day of my fucking life.

We’re really going to do this, aren’t we?” The statement was vague, but Ilya understood. “Yes. If you want to try this, I will do what I need to do.” “I will too. Anything. I want this. I want us.” Ilya brushed Shane’s hair out of his eyes. “Then I am moving to Ottawa, I think.” “And we’re starting a charity.” “And we will become friends.” “And we’ll see each other all the time. As much as possible. And spend the summers together. Here.” “Yes.” They kissed again. Ilya couldn’t believe they had solved this impossible problem. Maybe it wouldn’t go as smoothly as they imagined, but it was a plan. “And when I retire,” Ilya said, “after I have won twelve Stanley Cups and thirteen MVP awards—” “The hell you will.” “And you have been retired for, like, eight years already because you got very bad at hockey...” Shane laughed. “Okay.” “Then I will bring you to that dock out there. I will have hundreds of candles all over it...” “That sounds like a fire hazard.” “Is on the water, Hollander. Fucking relax. Will be beautiful, you will love it. The candles. The lake. The full moon.” “Oh, is it a clear night?” “Yes. Of course. And I will get on one knee—” “Ilya—” “And I will say, ‘Shane Hollander, will you please marry me so I can become Canadian citizen faster?’” Shane burst out laughing, and shoved him. “You’re such an asshole.” “And you will say yes, because you are a nice, helpful guy.” “No,” Shane said, taking his hands. “I will say yes because I will still be madly in love with you. And I’ll want to spend the rest of my life with you.

An alternative to coddling one’s body with products that mimic the effects of exercise is to try non-physically active forms of suffering. This kind of “no pain, no gain” philosophy has inspired a dizzying array of self-inflicted hardships thought to ward off aging (an added benefit is their aura of virtue). Hoping to live longer, people take cold showers, restrict their caloric intake, endure long periods without eating, shun carbohydrates, burn their digestive tracts with spicy food, and more.53 Some of these strategies are downright questionable, and, with the exception of intermittent fasting, none is yet supported by solid evidence as a way to extend human longevity.54 Why is regular physical activity the best way to delay senescence and extend life? Recall that according to the costly repair hypothesis, organisms with restricted energy supplies (just about everyone until recently) must allocate limited calories toward either reproducing, moving, or taking care of their bodies, but natural selection ultimately cares only about reproduction. Consequently, our bodies evolved to spend as little energy as possible on costly maintenance and repair tasks. So while physical activities trigger cycles of damage and restoration, selection favors individuals who allocate enough but not too much energy to producing antioxidants, ramping up the immune system, enlarging and repairing muscles, mending bones, and so on. The challenge is to maintain and repair any damage from physical activity just enough and in the right place and the right time.

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

I fucking wanted you more than I’ve ever wanted anything else in my life.

Did you forget I gave you the best sex of your life? And I’d even been celibate for a damn decade while you slept with clueless little frat boys.

I bolted right before I was about to be chained to someone for life. It felt like a prison sentence. I left Dick at the altar because I couldn’t imagine a lifetime without…it.’ ‘Dick is his name?’ ‘The irony is not lost on me’,

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.